Liberal Arts and Science - Manchester Community College ...

HSP* 211: Food and Beverage Cost Control
(formerly HOSP 203: Food Controls and Purchasing)
A theoretical and practical approach to the various aspects of food and beverage
cost control and purchasing. Includes a computer application model for foodservice
management programs based on the Costguard Purchasing software
System. Prerequisite: C- or better in ACC* 115. (Fa) 3 credits
HSP* 212: Equipment Design and Layout
(formerly HOSP 212)
Simple drafting procedures are used to lay out basic floor plans and simple
evaluations of project drawings. Students are taught to interpret architectural
plans. The selection of equipment and the making of applicable scale templates
are part of the term project in which each student designs his or her own
operation. Prerequisite: C- or better in HSP* 112. (Sp) 3 credits
HSP* 215: Baking and Pastry Arts II
(formerly HOSP 215: Advanced Baking and Pastry Arts)
This course focuses on the preparation of advanced pastries and classical
desserts which include the preparation of petit fours, cake decoration and
calligraphy, sugar and chocolate work, ice cream and show pieces. The course
objectives also include the preparation of pralines, candies and speciality items.
Laboratory classes are complemented with baking and pastry arts related
studies that introduce management operations and procedures in the baking
profession. Class: 1 hour per week. Laboratory: 3 1/2 hours per week. Prerequisite:
C- or better in HSP* 103. (Fa,Sp) 3 credits
HSP* 233: Hospitality Human Resource Management
(formerly HOSP 214)
A course in managing people, including recruiting, training, motivating and
supervising. Forecasting, staff planning and payroll controls are included.
Emphasis is on the supervisor from the standpoint of his or her effectiveness
in motivation, communication and productivity. Prerequisite: C- or better in
HSP* 100. (Fa) 3 credits
HSP* 234: Supporting People with Disabilities in the Hospitality Industry
(formerly HOSP 295)
This course is designed to provide foodservice students with the appropriate
skills needed to train individuals with special needs in foodservice occupations.
Emphasis is on teaching strategies, training techniques, understanding
behavior management, task analysis, and work adjustments for learners with
special needs as they relate to foodservice operations. Class: 1 hour per
week. Laboratory: 5 hours per week. Prerequisite: C- or better in HSP* 112.
(Fa,Sp) 4 credits
HSP* 235: Advanced Pastry Arts
This is a lecture and laboratory course on the principles, techniques, and
materials of sculpture of chocolate, sugar, pastillage and marzipan. Class:
1 hour per week. Laboratory: 3.5 hours per week. Prerequisite: HSP* 215.
(Every Other Odd Year) 3 credits
HSP* 237: Hospitality Marketing
(formerly HOSP 231: Consumer Research and Marketing)
A course to familiarize students with hospitality sales practices used in restaurants,
hotels and clubs, from market analysis to actual sales activity. The
course includes guest lectures, term projects, and voluntary membership in
the Hotel Sales Management Association. Prerequisite: C- or better in HSP*
100. (Fa) 3 credits
HSP* 238: Relationship Marketing
(formerly HOSP 260)
The purpose of this course is to give the student a solid foundation in customer
service systems. Students will learn concepts and skills necessary to perform
effectively in a customer driven service economy. This course will focus on the
concepts and applications of communications, strategic planning, teamwork,
coaching, and vision building, as well as an introduction to Total Quality
Management. This course emphasizes the importance of development and
retention of repeat customers and business buyers. Class 3 hours per week.
(Sp) 3 credits
HSP* 242: Hotel Management
(formerly HOSP 241: Hotel Management Procedures)
This course presents a systematic approach to front office procedures by detailing
the flow of business through a hotel, beginning with the reservation process
and ending with the check-out and settlement. The course also examines
the various elements of effective front office management, paying particular
attention to planning and evaluating front office operations and to personnel
management. Front office procedures and management are placed within the
context of the overall operations of hotels. (Sp, every even year) 3 credits
HSP* 244: Meetings Convention and Special Events Management
(formerly HOSP 232: Convention Sales and Services)
This course offers a practical insight into the different types of conventions
and meetings, the various types of organizations that stage such events, and
the people they represent. Students are introduced to product and supplier
specifications and selection. Different techniques and strategies used to target
various markets are determined. This course also includes how to analyze a
hotel property to determine which segments of the market may be sold to successfully
and how to organize a staff to go after that business. (O) 3 credits
HSP* 296: Cooperative Education/Work Experience
(formerly HOSP 270)
This course provides students the opportunity to apply classroom theory in an
actual work setting. Students may be placed in a variety of work settings as
related to their program of study including corporations, institutions, restaurants,
hotel and conference settings. Prerequisites: 12 completed credit hours in a
Hospitality Careers program. (Sp,Su) 3 credits. Please refer to page 19 for
more information and general prerequisites for Cooperative Education/Work
Experience.
Human Services
HSE* 101: Introduction to Human Services
(formerly HS 101)
Course includes history of the human service movement, introduction to current
theory and knowledge related to human services, and survey of contemporary
helping professions. Class: 3 hours per week. (Fa) 3 credits
HSE* 118: Case Management in Human Services
This course will provide an overview of the skills and knowledge necessary
to provide case management services for children at risk. Class: 3 hours per
week. (O) 3 credits
HSE* 180: Explorations in Human Abuse
(formerly HS 105: Human Abuse: An Introduction to Issues in Child Abuse)
This course will provide an overview of the impact of abuse on children including
the warning signs that may signal abuse and the profiling of potential abusers.
Class: 3 hours per week. (Fa) 3 credits
HSE* 210: Group & Interpersonal Relations
(formerly HS 201: Work with Groups)
Current group theory, knowledge, methods and skills are covered that lead to
beginning competence in helping people problem solve through group experience.
Class: 3 hours per week. Prerequisites: HSE* 101 or employment in a
human service position. (Fa,Sp) 3 credits
Next Semester Offered Designations: Fa = Fall, O = Occasional, Sp = Spring, Su = Summer 135
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