Hospitality Services Core Course Descriptions + Lodging & Tourism, F & B/Culinary Arts

OEHS 201 – Introduction to Hospitality Industry – Core Course
An overview of the lodging and food-service industry; organization and operation of hotel, food and beverage functions; focuses on career opportunities and future trends of the hospitality industry.  Introduction to the Hospitality Industry provides the student with an overview and basic understanding of the major segments of the hospitality industry including lodging, food & beverage and travel & tourism operations.  The structure and operations of the industry are discussed, along with career possibilities, industry trends and customer service responsibilities that are crucial knowledge to anyone seeking a career in the hospitality field.

OEHS 202 – Front Office Operations – L & T option
Hotel/Motel/Lodging front office procedures detailing flow of business, beginning with reservations and extending through the night audit process.  The front office is one of the first access points for guests into the hotel and students into a lodging career.  The various functions of the front office are studied including cash handling, computer systems and accounting software use.

OEHS 203 – Food & Beverage Operations - Core
Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, break-even analysis, income and cost control, menu pricing, labor cost control, and computer applications.   This course is needed for anyone who plans for a career in lodging or commercial/institutional food service.  The course provides the student with an understanding of the basic operational concepts of any food service operation.  Students use what they learned to seek supervisory positions within food service operations.  They will be able to perform some administrative functions for the operation.

OEHS 204 – Promotion of Hospitality Services – L & T
This course is designed to provide students with basic knowledge and practical experience that will enable them to develop strategic and operational marketing plans for hospitality properties.  It stresses the marketing orientation as a management philosophy that guides the design and delivery of guest services.  The course exposes the student to the various elements of market research, analysis, and planning.  It helps the understanding of market segments, targeting, and positioning of a hospitality business within today=s industry.

OEHS 205 – Housekeeping, Maintenance and Security – L & T
The course provides students with an overview of the facilities management departments including housekeeping and maintenance with personnel., sanitation, maintenance and materials management functions.  The course surveys  security procedures to include guest protection and internal security protection for hospitality facility assets.  Housekeeping, Maintenance & Security will inform students of the procedures, equipment and policies used by the hospitality industry to ensure the sanitary maintenance of facilities and the security and satisfaction of the guest/customer and their valuables.

OEHS 206 – Travel and Tourism Operations – L & T
The course introduces the student to travel industry operations including an overview of the industry, the traveling public’s demographics, types of tourism, and the segments of the industry itself.  Air travel is covered extensively as is the cruise industry and emerging forms of tourism.

OEHS 207 – Customer Service in Hospitality Operations - Core
The course exposes students to the concepts of service and the customer, integrating the need for service quality and the continuing efforts to maximize returns for the operation.  Classic service styles are explored as well as more modern service techniques.  Customer Service in Hospitality Operations  provides the student with an understanding of the role of service in different areas of the industry.  Students gain in-depth managerial knowledge, planning skills and hands on techniques for consistently delivering quality  and service in a variety of operations. 

OEHS 208 – Hospitality Supervision - Core
Hospitality Supervision is designed to explain the principles of supervision as they apply specifically to the hospitality industry.  Supervisors are confronted daily with demands handed down to them from higher management levels, guests and regulatory agencies.  At the same time, demands are pushing upward from the employees they supervise.  This class will help students learn to deal with these disparate demands..  Hospitality Supervision will show the students proven ways to get maximum results by directing and leading.  The course will expose students to creative strategies for effectively managing change and resolving conflict.  This will also prepare the student to meet the expectations of management, guests, employees and regulatory agencies.

OEHS 209 – Managerial Accounting for the Hospitality Industry - Core
This course presents managerial accounting concepts and explains how they apply to specific operations within the hospitality industry.  Managerial Accounting for Hospitality will prepare students to make effective business decisions based on the numbers that effect daily operations.  Students will learn to reach profit goals with the help of financial reports and other tools and apply the uniform systems of accounts for hotels and restaurants.  A combination of lecture and practical exercises demonstrates the use of the principles taught in this course.

OEHS 210 – Banquet Operations – F & B option
Banquets and catered functions play a large part in many food and beverage operations.  This course explores the methods and techniques for presenting successful weddings, parties,  meetings, dinners, and other events.  The event is tracked from inception through clean-up, with all the intervening steps explored in detail.  Students arrange an event and present the detailed organization plans to their peers.  Financial and operational aspects of the catering business are emphasized.

OEHS 211 – Food Production Principles - F & B
A knowledge of basic food production techniques and skills is essential to success in the culinary arts.  This course teaches the basics of workflow, kitchen design and equipment.  The heart of the course is the food production and cooking training.  Students will observe and participate in cooking of a variety of food types in order to understand the cooking process and the physical changes that occur to products as they’re being cooked.

OEHS 212 – Advanced Food Production - F & B
Classical and modern production techniques and methods are presented to students in this course.  Recipe development and testing are presented, and students will have the opportunity to prepare their own recipes.  Basic concepts and practices of Garde-manger work is introduced to the student.   Food presentation and display techniques are presented and practiced .

OEHS 213 – Professional Baking Operations - F & B
Baking operations can play a large role in food service operations.  This course prepares the student with an overview of production techniques of various baked products.  Both demonstration and practice gives the student basic knowledge and skills to effectively manage the production of baked goods.  Pastries, cakes, breads and other yeast products are introduced and explored.

OEHS 214 – Purchasing and Kitchen Operations - F & B
The financial success of food service operations depends on operational and purchasing skills.  This course will provide the student with the tools to buy the right product at the right price through product specification development.    Successful kitchen operations involve the manager or supervisor in safety and sanitation decisions, as well as customer health and protection issues.  In depth instruction in the USDA HACCP food safety concept is provided. 

OEHS 216 – Event, Conference and Convention Operations – L & T
The ability to successfully plan, organize, arrange and execute special events is critical to the success of many hospitality organizations.  This course gives the student a grounding in the skills necessary to achieve success in this area.  A variety of events is discussed and the similarities and differences with conferences and conventions is explored.  Students are taught to organize and plan events of varying types and durations.  Sales, logistics and organizing skills are emphasized.

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