Ellis University Home | About Ellis | Request Information

Print This Page

Hospitality Management Courses Online from Ellis University

Core Hospitality Management Courses (45 Credits)

• ACC 101 Accounting I

  A study of accounting fundamentals. Topics include the accounting cycle, statement preparation, systems, asset valuations, accounting concepts, and principles for sole proprietorship. (3 credits)

• HOS 101 Hospitality Management

  Among the introductory hospitality management courses, this class examines basic principles of management and their relationship to the hospitality industry. The future of the restaurant industry, travel and tourism, hotel/motel operations, leadership and the directing function in hospitality management. Many other current topics will also be discussed. (3 credits)

• HOS 102 Front Office Management

  Develops an understanding of front office procedures with emphasis on new methods of group reception, registration and billings. Other areas that will be covered are the structure of front office management, credit and collection procedures. (3 credits)
  Prerequisite: HOS 101

• HOS 201 Convention and Meeting Planning

  Theory and operation of convention meeting planning for hotels and conference centers. Principles of bookkeeping, account processing, sales, banquet/catering management as they apply to these operations. Other related current topics will be covered. (3 credits)
  Prerequisite: HOS 101

• HOS 202 Fundamentals of Purchasing

  Among the core hospitality management courses, this class looks at fundamental principles and purchasing techniques will be studied with a greater emphasis on product information needed to purchase in a special field. Areas of concentration include purchasing of vegetables, poultry, beef, fish, and alcoholic beverages. (3 credits)
  Prerequisite: HOS 101

• HOS 204 Food and Beverage Operations

  Comprehensive study of the control process in food and beverage operations, with a look at various alternatives and available solutions and methods. Areas of study include cash receipts, receiving, menu pricing and labor cost controls. (3 credits)
  Prerequisite: HOS 101

• HOS 206 Principles of Beverage Management

  Detailed comprehensive study of the origins, production and characteristics of all types of alcoholic beverages. Other areas that will be explored include purchasing beverages, merchandising and beverage control. (3 credits)
  Prerequisite: HOS 101

• HOS 301 Facilities Management

  One of the core hospitality management courses, this class offers an introduction to maintenance and engineering principles required to today's lodging and food service operations including technical information necessary to establish effective preventive maintenance programs. Study includes engineering and maintenance department roles and responsibilities, blueprint reading, electric, plumbing, sewer, swimming pool, HVAC, elevator, acoustic and sound control and elimination of pollution problems. (3 credits)
  Prerequisite: HOS 101

• HOS 302 Hospitality Managerial Accounting

  Application of practical accounting techniques relating to the hospitality industry with concentration in financial statements, internal control, payroll and cost accounting. (3 credits)
  Prerequisite: ACC 101

• HOS 306 Hospitality Industry Marketing

  One of the core hospitality management courses, this class features a study of what marketing is, what it can accomplish for the organization, and how to establish and operate a marketing plan. Includes product development, personal selling, market planning and pricing. (3 credits)
  Prerequisite: HOS 101

• HOS 308 Labor-Management Relations

  Analysis of labor-management relations in the hospitality industry through historical reference, case studies and on-the-job incidents. Includes material on contract provisions, negotiations and interpretation. (3 credits)
  Prerequisite: Junior status

• HOS 401 Seminar in Hotel/Restaurant Administration

  This is the senior "capstone" course among the hospitality management courses, which calls for a broad range of skills and knowledge learned both in the major and in the college. The class is divided into teams each of which prepares one or more solution(s) to a given large problem in the Hotel Restaurant Institutional industry. The presentations mandate appropriate written, visual and numerical aspects demonstrating communication skills, integration of knowledge, application of computer skills, teamwork skills and job readiness through the panel critique. (3 credits)
  Prerequisite: Senior status

• HOS 404 Facilities Layout and Design II

  Individual student effort in the development of a restaurant from concept to operation. A major project will include blueprints for dining rooms, bars and kitchens developed after the concept and menu have been established. Prior industry experience or 30 credits in culinary arts, food service or restaurant courses are recommended as a prerequisite to this course. (3 credits)
  Prerequisites: HOS 204 and HOS 410

• HOS 406 Financial Management for the Hospitality Industry

  Comprehensive study on the different objectives in financial management. Deciding on company goals, ways of obtaining the funds to meet these goals and effective uses of the funds. Ratio analysis working capital and long term financing will also be included. (3 credits)
  Prerequisites: HOS 101, ACC 101

• HOS 408 Law for the Hospitality Industry

  One of the core hospitality management courses, this class looks at the legal aspects of running a hotel. Designed to give a basic understanding of preventative tactics and what must be done to avoid lawsuits. Also includes legal research, licensing and hotel keepers' obligations. (3 credits)
  Prerequisite: MGT 209

• HOS 410 Menu Design and Planning

  Comprehensive study of all phases of menu preparation. The menu is broken down into several different elements such as art and design layout, copy and others. Each is analyzed as it applies to food service operations, nutritional requirements and balanced presentation. Final project: preparation of a menu. (3 credits)
  Prerequisites: HOS 202 or HOS 204

• MGT 209 Business Law I

  An introductory course with emphasis on the law of contracts and agency. Designed to give a basic understanding of the legal aspects of contractual obligations and agency relationships. (3 credits)

• MIS 101 Introduction to Computer Applications

  This course provides an introduction to computers and management information systems. Topics include operating system, networks and the Internet, productivity tools used in business including word processing, spreadsheet, database, presentation programs, management information systems and office automation. (3 credits)
  

Elective Hospitality Management Courses (12 Credits)

• HOS 150 Personnel Management for the Hospitality Industry

  Study of the realities in industry and the procedures which would be helpful in addressing problems relating to the personnel function. Areas that will be covered include administration, human resource development, labor relations and placement procedures. (3 credits)
  Prerequisite: HOS 101

• HOS 154 Casino Management

  One of the elective hospitality management courses, this course examines the operation of casinos from the hospitality management perspective. Topics include the theories of operation, games management, legal restrictions and service functions. Student will also learn loss control and rules of the most popular games in casinos. (3 credits)

• HOS 221 Travel Management

  Acquaints students with two major components of Travel and Tourism: hospitality (hotels, motor inns, resorts, alternative accommodations and related occupations: bus operations, land arrangers and tour operators) and retail travel agency organization, operation, administration, personnel and sales. (3 credits)

• HOS 251 Quantity Food Production

  Concepts and nature of food preparation in large quantities. A systematic presentation of all the phases in food service operations. Areas of nutrition, sanitation and equipment analysis will also be covered. (3 credits)