Mar 29, 2024  
2021-2022 Undergraduate Catalog 
    
2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

Course Descriptions


Credit designation at right of title is expressed in (c) class hours per week, (l) lab or (d) discussion section hours per week, and (cr) number of credits per semester.

 

History

  
  • HIST 341 - American Revolution


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    An examination of Whig-Tory participants of American Revolution. Examines events from 1763 to 1783. Changing interpretations of the causes and effects of the revolution are discussed.
  
  • HIST 342 - The Early Republic


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    A survey of United States history from 1783 to 1850, with special attention on constitutional, political, economic, and social trends.
  
  • HIST 343 - Civil War and Reconstruction


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    The study of the failure of American democracy to cope with issues of mid- 19th century, followed by political, economic, military, and social developments during war and reconciliation of North and South.
  
  • HIST 346 - Recent United States History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Examines the major political, economic, social, and cultural changes in America since 1945, with a focus on their causes, character, and significance; also explores the role of the United States in global relations.
  
  • HIST 348 - Top Secret America: The Rise and Reach of the National Security State


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Focuses on the historical development of the concept of national security in the US and on the intersection of national and broader international security concerns in the Cold War context. Identifies, for the Cold War era and beyond, diplomatic, military, and intelligence capabilities of governments and explores how individuals and groups conceptualized themselves, and their security. Explores one powerful motivator: fear and how it translated into political actions and citizen involvement in Cold War concepts. HIST 348 and PLSC 348  may be substituted interchangeably for D/F repeats, but may not be used for duplicate credit.
  
  • HIST 350 - History of Latin America: Colonial Period, 1450-1820


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    A study of life of people, Indian cultures, conquest by Spaniards and Portuguese, government during Colonial Period, and Wars of Independence.
  
  • HIST 351 - History of Latin America: National Period, 1820-Present


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    A study of the history of nations that have emerged since independence; emphasis on economic, political, cultural, and social developments of these nations, as well as relationships of these nations to others in the hemisphere.
  
  • HIST 356 - African History II: 1600-Present


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Survey of African sociocultural, political, and economic  developments during the colonial and modern periods. Course  covers imperialism, the struggle for control for Africa,  the two global wars and their repercussions for Africa, decolonization, and modern African states. 
     
    Prerequisite or Corequisite: Sophomore standing; HIST 196 , HIST 197 , or HIST 198   (nonmajors)

  
  • HIST 360 - History of Pennsylvania


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Emphasizes the cultural, economic, political, and social development of Pennsylvania in its various periods from Colonial time to today. Special attention is given to the diversity of Pennsylvania’s people, their institutions, and their problems.
  
  • HIST 362 - History of American Diplomacy, 1900-present


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Treats primarily our 21st-century involvement in world affairs and domestic debate over that involvement. Special emphasis is on the role of interest groups and increasing power of Executive Department over foreign affairs.
  
  • HIST 363 - Thought and Culture in Early America


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Selected topics in early American intellectual and cultural growth, with emphasis on Puritanism, Enlightenment, cultural nationalism, and Romantic movement.
  
  • HIST 365 - History of Black America since Emancipation


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Description and analysis of the role of blacks in the history of the United States since the Civil War; emphasis on key leaders, major organizations, leading movements, and crucial ideologies of blacks in modern America.
  
  • HIST 369 - Women in America


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    A study of the activities of women from the colonial era to the modern era—evaluating cultural, societal, religious, economic, and political frameworks. Reviews women’s involvement in movements for feminism, social reform, unionism, and the abolition of slavery.
  
  • HIST 374 - History of Organized Crime


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Studies the relationship between urban, entrepreneurial crime and the evolution of industrial America.
  
  • HIST 379 - History in the Digital Age


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: History and social studies education/history majors; not applicable toward Social Studies Education requirements; sophomore standing; 3cr of college history
    Examines the changes that digital technologies are bringing to the field of history and how historians research, write, present, and teach the past. Students investigate the development of this new media and study the state of digital historical work by scholars, teachers, archivists, museum curators, and popular historians. As they examine this work, students also explore the philosophical and ethical issues raised by efforts to put history online. Finally, students are given an introduction to some of the programs used by historians and the public to create digital history.
  
  • HIST 385 - People in Nature: An Introduction to Environmental History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Examines the ways in which human perceptions of nature, human manipulations of nature, and natural constraints on human activities have interacted and changed over time. Drawing material from early modern and modern Europe as well as the United States, this course treats the effects of climate change, industrialization, agricultural crisis, deforestation, and modern conservation and environmentalism through rotating case studies. Examines the following comprehensive questions with each case study: How have climate, soil, biota, and other natural factors shaped human ways of making a living from the land? How have they influenced culture more generally? How has human action, in various times and places, modified natural ecosystems? How do we describe the resulting “hybrid” landscapes? How have different cultures described and analyzed nature?
  
  • HIST 391 - Film as History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Particularly concerned with probing the relationship between cinema and society. History of film is explored and student is given some background in film interpretation and cinematography, the western, science fiction, police films, and great foreign and American detective films.
  
  • HIST 395 - Introduction to Historical Methods


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: HIST 295 
    A colloquium focusing on historiography and historical methods in the context of a specific topic. Students are expected to improve their research and writing skills and their understanding of historiography and methods of historical research. (writing-intensive course)
  
  • HIST 420 - Introduction to Public History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Introduces students to a wide range of activities in which public historians engage. Considers broader conceptual theoretical and practical issues associated with historic preservation, museum studies, oral history, the management of archival and manuscript collections, as well as a variety of other public history activities. Also considers broader conceptual issues associated with the field of public history. None of the Public History courses (HIST 420, HIST 421 , HIST 422 , or HIST 423 ) may be counted towards the BSEd—Social Studies Education/History Track. Only one may be counted towards the BA—History or the BA—History/Pre-law Track.
  
  • HIST 421 - Archival Studies


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    An introduction to the archival profession and its practices. None of the Public History courses (HIST 420 , 421, HIST 422 , or HIST 423 ) may be counted towards the BSEd—Social Studies Education/History Track. Only one may be counted towards the BA—History or the BA—History/Pre-law Track.
  
  • HIST 422 - History Museums and Historic Sites: Theory and Practice


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    An introduction to the history of museums and historic sites. Focuses on the relationship between history and public audiences, on the theory and practice of telling stories through museums, historic sites, and living history. Introduces the tools that public historians use to interpret the past, explores key dilemmas in public interpretation and community collaboration, and examines contemporary models on how to reach audiences in ways that make history resonant and meaningful to them. None of the Public History courses (HIST 420 , HIST 421 , 422, or HIST 423 ) may be counted towards the BSEd— Social Studies Education/History Track. Only one may be counted towards the BA—History or the BA—History/Pre-law Track.
  
  • HIST 423 - Oral History Practice


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Introduces the practices of collecting and preserving oral histories, as well as the research and public use of oral histories. None of the Public History courses (HIST 420 , HIST 421 , HIST 422 , or 423) may be counted towards the BSEd— Social Studies Education/History Track. Only one may be counted towards the BA—History or the BA—History/Pre-law Track.
  
  • HIST 433 - China 1300-1800: The Late Imperial Age


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Examines the cultural and social history of Late Imperial China. Includes elite attempts at creating an orderly Confucian society and also how less powerful groups altered or challenged this vision. Discusses the role of commercialization and commercial culture and China as an Early Modern society. (Titled Bandits and Poets: The Cultural and Social History of Late Imperial China before 2016-17.)
  
  • HIST 434 - Modern China 1800-present


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    China’s modern transformation from the crisis of the Late Qing through the various revolutionary governments of the 20th century to the rise of China as a world power. Looks at both Chinese elites’ quest for wealth and power and the impact this quest has had on ordinary people. (Titled History of Modern China: From the Opium Wars to the Present before 2016-17.)
  
  • HIST 436 - Japan 1500-1850: Early Modern Japan


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Examines the cultural and social history of Early Modern Japan, including both Sengoku and the Tokugawa. This includes elite attempts at creating a stratified social order and also how less powerful groups altered or challenged this vision. Discusses the role of commercialization and commercial culture and Japan as an Early Modern society. (Titled Geisha and Samurai: The Cultural and Social History of Early Modern Japan before 2016-17.)
  
  • HIST 437 - Modern Japan 1850-Present


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing, 3cr of college history
    Japan’s modern transformation from the age of the samurai to the present. Looks at both the Japanese elites’ quest for wealth and power in the late 19th and the 20th centuries and the impact this quest has had on ordinary people. (Titled The History of Modern Japan: From the Floating World to the Present before 2016-17.)
  
  • HIST 475 - History of American Constitutionalism


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Sophomore standing and 3cr college history
    Examines the major themes and problems concerning the constitutional history of the United States from the American Revolution to the end of the Cold War. Among other subjects, explores why and how the United States Constitution was written; how the nature and scope of the powers of Congress, presidency, and judiciary were transformed; how the relationship between the federal government and the states evolved; and how such constitutional amendments as the first and 14th redefined the power of governments, as well as the rights of citizens.
  
  • HIST 481 - Special Studies in History


    Class Hours: var
    Credits: 1-3

    Prerequisite: As appropriate to course content, sophomore standing, 3cr of college history
    Offered each semester in interest areas that are not part of the regular program. Some examples of courses of this type are the Victorian Age, the History of Love, World War II, the Great Depression, the Adams Chronicles, and the History of New York City. May schedule as many of these courses as desired, but two per semester is the usual limit.
  
  • HIST 482 - Independent Study


    Class Hours: var
    Credits: 3-6

    Prerequisite: Prior approval through advisor, faculty member, department chairperson, dean, and Office of the Provost with 12cr in history; a 3.0 GPA in history classes; permission of a faculty member. Approval is based on academic appropriateness and availability of resources.
    Involves directed reading or research for qualified students. Experimental projects and personalized learning are encouraged.
  
  • HIST 483 - Honors Thesis


    Class Hours: var
    Credits: 3-6

    Prerequisite: History, history/pre-law, or social studies education/history major; 3.25 cumulative GPA; 3.5 GPA in history courses, departmental permission. Approval is based on academic appropriateness and availability of resources.
    A two-semester sequence of research and writing, culminating in an honors thesis. Honors theses are completed individually under the direction of a department professor who specializes in the student’s area of interest and are approved by a thesis committee comprising the director and two others, one of whom may come from outside the History Department. Completion of 6cr of HIST 483 substitutes for HIST 480 . Repeatable: May be taken twice for a total of 6cr.
  
  • HIST 487 - Honors Colloquium in History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Colloquium emphasizing reading, discussion, and writing on an announced historical topic or theme that varies from semester to semester according to the expertise of the faculty member teaching the course. Open to all Cook Honors College students who have completed HNRC 201  and, with instructor permission, to junior and senior history, history/pre-law, or social studies education majors who have at least a 3.5 GPA in History classes.
  
  • HIST 493 - Internship


    Class Hours: var
    Credits: 3-12

    With departmental approval, students are attached to local or national government or private agencies doing directive, bibliographical, archival, or museum work. Advising professor meets with intern regularly and determines what papers or reports are required.
  
  • HIST 495 - Topics in United States History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: HIST 395  and junior/senior history, history/pre-law, or social studies education majors or by instructor permission
    An upper-division course emphasizing lecture, reading, discussion, and writing on specialized topics relating to historical issues of the United States of America. The theme varies from semester to semester according to the expertise of the faculty member teaching the course. May be repeated. (Offered as HIST 401 before 2014-2015.)
  
  • HIST 496 - Topics in European History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: HIST 395  and junior/senior history, history/pre-law, or social studies education majors or by instructor permission
    An upper-division course emphasizing lecture, reading, discussion, and writing on specialized topics relating to European historical issues. The theme varies from semester to semester according to the expertise of the faculty member teaching the course. May be repeated. (Offered as HIST 402 before 2014-15.)
  
  • HIST 497 - Topics in Non-Western History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: HIST 395  and junior/senior history, history/pre-law, or social studies education majors or by instructor permission
    An upper-division course emphasizing lecture, reading, discussion, and writing on specialized topics relating to non-Western historical issues. The theme varies from semester to semester according to the expertise of the faculty member teaching the course. Repeatable: May be repeated (Offered as HIST 403 before 2014-15.)
  
  • HIST 498 - Topics in Comparative History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: HIST 395  and junior/senior history, history/pre-law, or social studies education majors or by instructor permission
    An upper-division course emphasizing lecture, reading, discussion, and writing on specialized topics relating to comparative historical issues. The theme varies from semester to semester according to the expertise of the faculty member teaching the course. Repeatable: May be repeated. (Offered as HIST 404 before 2014-15.)
  
  • HIST 499 - Topics in Public History


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: HIST 420  
    Capstone for students in the public history concentration. Draws on program experience to conduct a major public history project, short reserach paper, and professional portfolio.

Honors College

  
  • HNRC 101 - Honors Core I


    Class Hours: 5
    Lab/Discussion: 0
    Credits: 5

    Prerequisite: Freshman status, admission to the Honors College
    This first in a series of three required and interrelated courses introduces Honors College students to major works of literature and art; to major ideas in history, philosophy, religious studies, literature, and the fine arts; and to critical thinking skills used in reading, writing, and discussion in an integrated, synthetic, and interactive pedagogical environment. While materials from various periods and disciplines are part of HNRC 101, each instructor has attempted to incorporate some works from a common century to provide students with a common ground for exploring the core questions.
  
  • HNRC 102 - Honors Core II


    Class Hours: 5
    Lab/Discussion: 0
    Credits: 5

    Prerequisite: HNRC 101 , freshman status, admission to the Honors College
    The second in a series of three required and interrelated courses. Continues the emphases of HNRC 101 : (a) introduction to major works of literature and fine arts; (b) introduction to major ideas in history, philosophy, religious studies; and (c) focus on critical thinking skills used in reading, writing, and discussion in an interrelated, synthetic, and interactive pedagogical environment. Although materials come from various periods and disciplines, each instructor has incorporated works from a common century to provide a common ground for exploring core questions. Building on their experiences in HNRC 101 , students become more critical and analytical in their reading and response. Further, the ability to synthesize is emphasized based on their previous readings and learning experiences.
  
  • HNRC 201 - Honors Core III


    Class Hours: 4
    Lab/Discussion: 0
    Credits: 4

    Prerequisite: Sophomore status, admission to the Honors College, and successful completion of HNRC 101  and HNRC 102  if admitted to the Honors College as a first-year student. Prerequisites for students admitted to the Honors College as sophomores are ENGL 101  and at least one Liberal Studies course in the humanities or fine arts.
    Completes the introduction of Honors College students to major works of literature and art; major ideas in history, philosophy, religious studies, literature, and the fine arts; and critical thinking skills used in reading, writing, and discussion in an integrated and interactive pedagogical environment.
  
  • HNRC 202 - Honors Core: Sciences


    Class Hours: 4
    Lab/Discussion: 0
    Credits: 4

    Prerequisite: HNRC 101 , HNRC 102 , sophomore status, admission to the Honors College
    Concerned with science as a way of knowing about the world. Focuses on what scientists have learned about what it means to be human, how humans have been shaped by and, in turn, have influenced their environment, and what use might be made of scientific knowledge. These themes are explored from disciplines in the natural and social sciences.
  
  • HNRC 499 - Honors Senior Synthesis


    Class Hours: var
    Credits: 3-6

    Prerequisite: 3.25 GPA, Honors College good standing or instructor permission, 73 or more credits earned
    Concluding cross-disciplinary Honors College experience, focused on the question “what are the obligations of the educated citizen?” Helps students understand and handle complex intellectual issues from multiple perspectives. A selection of topics is announced and described in the undergraduate course schedule. Substitutes for LBST 499.

Hospitality Management

  
  • HOSP 101 - Introduction to the Hospitality Industry


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Chronicles the evolution and growth of the hospitality industry. Profiles club management, hotel and lodging, restaurant, culinary and food service, gaming operations, special event, recreation, and tourism segments. Explores professional career opportunities. Features alumni and guest speakers representing targeted segments of the hospitality industry.
  
  • HOSP 130 - Food Service Sanitation


    Class Hours: 1
    Lab/Discussion: 0
    Credits: 1

    Introduces concepts and issues pertaining to sanitation and security management in the food service segment of the hospitality industry. Examines causes and prevention of food-borne illness, Hazard Analysis Critical Control Point (HACCP) food production methods, and current government regulations. (Titled Hospitality Sanitation and Security before 2015-16.)
  
  • HOSP 150 - Principles of Hospitality Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Introduces classic management theory and responsibilities, with an emphasis on hospitality industry applications.
  
  • HOSP 212 - Club Operations Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Provides an in-depth understanding of the unique aspects of private club management. The differences as compared to public golf courses, public restaurants, hotel operations, equity (member-owned), and non-equity (corporate-owned) club settings are explored.
  
  • HOSP 220 - Food Service Operations


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Introduces the operational concepts of food service operations in commercial kitchen facilities. Includes planning, preparation, and service of quantity food production. Emphasizes the integration of sanitation, menu planning, cost controls, and application of computer software.
  
  • HOSP 235 - Tourism Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Introduces concepts pertaining to international and domestic tourism. Examines the economic, social, and cultural aspects of tourism, as well as how destinations are marketed. (Offered as HOSP 115 before 2017-18.)
  
  • HOSP 245 - Multicultural Management in Hospitality


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines the effects of international migration and changing roles of minorities within the global and domestic hospitality industry. Addresses the cultural factors affecting workplace productivity and relationships.
  
  • HOSP 250 - Resort Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Identifies characteristics of hospitality industry resort operations. Includes resort history, resort planning and development, food and beverage operations, lodging operations, recreational activities, and other relevant operational characteristics.
  
  • HOSP 256 - Human Resources in the Hospitality Industry


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines human resource management in the hospitality industry. Topics include cultural diversity, legal requirements, job analysis, recruitment and selection, training and development, performance appraisal, compensation, and benefits administration.
  
  • HOSP 259 - Hospitality Purchasing


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Includes sources, standards, grades, methods of purchase, and storage of various foods, beverages, and fixtures. Emphasizes the development of purchasing policies and specifications.
  
  • HOSP 260 - Hotel Operations Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines the development and classification of lodging operations. Hotel operating departments, department personnel, operational procedures, and current lodging trends and companies are discussed.
  
  • HOSP 265 - Hospitality Cost Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Identifies and analyzes the control of hospitality operation costs, including those in the areas of food, beverage, labor, and material, and compares those costs to industry norms. Students analyze income statements and balance sheets.
  
  • HOSP 280 - Special Event Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Introduces the principles of special event management and current practices and developments within the event-management industry. Discusses event management responsibilities from the initial planning stages through delivery.
  
  • HOSP 281 - Special Topics


    Class Hours: var
    Credits: 1-3

    Prerequisite: As appropriate to course content
    Offered on an experimental or temporary basis to explore topics not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 281 are offered primarily for lower-level undergraduate students.
  
  • HOSP 285 - Service, Menu Planning, and Facilities Design


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Focuses on food and beverage service characteristics, menu planning and design, and facilities design within various operational concepts in the hospitality industry.
  
  • HOSP 299 - Cooperative Education (First Experience)


    Credits: 0

    Prerequisite: Completion of 30cr, 2.0 GPA
    A semester-long program that combines classroom theory with practical application through job-related experiences. Student required to complete two alternating experiences; only one may be a summer experience.
  
  • HOSP 300 - Critiquing Commercial Restaurants


    Class Hours: 1
    Lab/Discussion: 0
    Credits: 1

    A opportunity for the student of hospitality management to evaluate operational characteristics of commercial restaurants from the perspective of a dining patron. Students, as members of dining teams, dine in a variety of restaurant concepts and evaluate the business operation on a battery of performance criteria, including site appearance, menu diversity, service competence, product quality, and sanitation. Students incur out-of-pocket dining expenses.
  
  • HOSP 310 - Professional Development in the Hospitality Industry


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    An opportunity to identify and design industry-specific job search strategies, techniques, and skills including résumé and cover letter writing, interviewing, portfolio development, and strategies to attain career success within the hospitality industry.
  
  • HOSP 320 - Hospitality Marketing


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Students gain an understanding of the principles and concepts of marketing as they apply to hospitality management. Analyzes consumer behavior related to the hospitality industry. Students learn to make effective marketing decisions as they apply to customer satisfaction.
  
  • HOSP 325 - Hotel Sales


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Identifies the functions and activities of the sales department within a hotel property. Provides a thorough review of the organizational structure of a typical hotel sales department and the documentation used. Covers identification and approaches to securing typical hotel market segments.
  
  • HOSP 326 - Theme Park and Attraction Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Provides a comprehensive view and an in-depth understanding about the various operational areas and managerial issues in theme parks and attractions.
  
  • HOSP 330 - Applications of Food Production and Service


    Class Hours: 0
    Lab/Discussion: 10
    Credits: 4

    Prerequisite: HOSP 220 , or FDNT 150 /FDNT 151 , and Proof of ServSafe
    Training for the hospitality management student in advanced fundamentals of technique, timing, and management skills through laboratory experiences, as well as the operation of the Allenwood Restaurant facility.
  
  • HOSP 335 - Legal Issues in Hospitality


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines the concepts and issues pertaining to hotel and restaurant law, government regulations, and their impact on the hospitality industry. A special emphasis is on innkeeper-guest relationship, employee relations, food laws and liability, liquor law and liability, and guest rights.
  
  • HOSP 341 - Professional Wedding Planning and Consulting


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Focuses on the application of hospitality management practices to the planning and implementation of successful wedding events. Emphasizes: an analysis of the factors involved in the social, political, economic, cultural, religious and historical influences on wedding planning decision-making and business strategies, negotiation of contracts, selection of vendors, and preparation of comprehensive wedding event proposals. The unique application to the wedding planning and consultation in the hospitality industry.
  
  • HOSP 343 - Fund-Raising for Special Events


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Relevant management tools, techniques, and strategies used for acquiring event revenue through fundraising and special event management are explored. Evolving legislation affecting sponsor and donor relationships is examined. The contemporary concept of sponsorship is benchmarked against a historical review to frame an understanding of how sponsor and organizational needs change.
  
  • HOSP 346 - Catering for Special Events


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    A practical understanding of the management tasks of a caterer and his/her relationship to the special events industry.
  
  • HOSP 347 - Meeting and Convention Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Analyzes the management and economic impact of the convention, meeting, and exposition industry. Examines the development of strategies used to manage conferences, meetings and trade shows to include the methodologies unique to each property and group served.
  
  • HOSP 350 - Introduction to the Casino Industry


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines the global casino industry from a historical perspective and includes legal, social, and economic issues. Also reviews the various games played in casinos, current trends, and popular global casino destinations.
  
  • HOSP 352 - Destination Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Provides an overview of the key challenges and constraints facing convention and visitors bureaus and how destination management can be planned, implemented and evaluated to achieve successful destination competitiveness.
  
  • HOSP 358 - Restaurant Equipment and Design


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines types and uses of food service production and service equipment with emphasis on incorporation into an effective facilities design. Field trips permit investigation of a variety of unit designs.
  
  • HOSP 367 - Festival Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines the international, regional, and local perspective of festivals and festival-event management. Examines and evaluates management, marketing, financial, and operational considerations together with strategies necessary to ensure viable festivals. (Offered as HOSP 275 before 2017-18.)
  
  • HOSP 372 - Housekeeping and Facilities Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Provides an overview of hotel housekeeping and facilities management. Special attention placed on proper staffing and scheduling techniques, housekeeping cost control, facilities management tools and techniques, sustainability management, and facility design.
  
  • HOSP 382 - International Tourism


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines the current status of hospitality and tourism industries at the global level. Analyzes different cultures, geographical features, and social, economic, and environmental issues in different countries to develop a com-prehensive travel plan that meets the needs of today’s international tourist.
  
  • HOSP 393 - Exploratory Hospitality Field Experience


    Class Hours: var
    Credits: 3-12

    Prerequisite: HOSP 310 , 2.0 overall GPA, 45 earned credits in A.S. or 60 earned credits in B.S., and 12 earned HOSP credits
    Provides practical experience in the hospitality industry with approved internship sites. Students should select a segment of the hospitality industry relating to their interested concentration area to obtain experience.
  
  • HOSP 400 - Hotel Revenue Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Provides an overview of organizational decision making in reference to hotel revenue management. Examines evolving trends of revenue management, best approaches to building profitable pricing strategies, and data analytics.
  
  • HOSP 402 - Beverage Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines the principles, processes, and theories of beverage service. Analysis of methods of alcoholic beverage production and examination of categories of spirits, malt beverages, and wine, as well as legal concerns of service. Development and marketing of beverage operations are discussed. Includes voluntary tasting and evaluation of alcoholic beverage products.
  
  • HOSP 403 - Wine and Wine Service


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: All students must be 21 years of age or older
    A study of the wine-growing regions, production, processing, and distribution of domestic and international wines. Topics include types of wine grapes, varieties of wine, proper storage procedures, the techniques of proper wine service, and responsible alcohol service.
  
  • HOSP 404 - Brew Pub and Brewery Operations


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Verifiable proof of 21 years of age or older
    Addresses the art of brewing beer, beer styles, brewing equipment requirements, responsible alcohol service, beer and food pairing, sales, and marketing. Students visit local breweries and brew pubs. Students are required to attend three daylong field trips.
  
  • HOSP 408 - Hospitality Strategic Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Examines characteristics of managing human resources, capital, materials, equipment, products, and markets as they pertain to hospitality contract operations. (Titled Institutions Management before 2015-16.)
  
  • HOSP 411 - Contemporary Issues in Hospitality


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Discussion of contemporary issues within the hospitality industry. Students write a series of opinion/reaction papers to presented discussion topics.
  
  • HOSP 413 - Restaurant Food Production and Service


    Class Hours: 0
    Lab/Discussion: 10
    Credits: 4

    Prerequisite: HOSP 330 
    Emphasizes restaurant front and back-of-the house operations management. Examines researching, planning, preparing and present theme-oriented meal showcasing selected domestic and international cuisine in the Allenwood Restaurant. Focuses on operations of employees and managers within the department’s food and beverage operation.
  
  • HOSP 433 - Educational Study Tour


    Class Hours: var
    Credits: 2-6

    A comprehensive program of directed activities permits firsthand experiences in the historical and cultural aspects of the hospitality industry worldwide. Visits to renowned operations are included in the tour.
  
  • HOSP 450 - Training, Development, and Supervision in Hospitality Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Instructor permission
    Applied course in which students identify effective practices and examine current issues related to training and development within the hospitality industry.
  
  • HOSP 460 - Labor and Employee Realations in the Hospitality Industry


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Instructor permission
    Explores the history of the labor movement and the development of employee relations in the hospitality industry examining the major industry segments including lodging, restaurants, casinos, clubs, and related businesses. Students engage in a research project with the intention of presentation and/or publication submission
  
  • HOSP 470 - Hospitality Business Model


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: Senior status and instructor permission
    Provides the opportunity to integrate and apply hospitality operations management concepts into the development of a working hospitality business model.
  
  • HOSP 481 - Special Topics


    Class Hours: var
    Credits: 3

    Prerequisite: As appropriate to course content
    Offered on an experimental or temporary basis to explore topics not included in the established curriculum. A given topic may be offered under any special topic identity no more than three times. Special topics numbered 481 are primarily for upper-level undergraduate students.
  
  • HOSP 482 - Independent Study in Hospitality Management


    Class Hours: var
    Credits: 1-6

    Prerequisite: Prior approval through advisor, faculty member, department chairperson, dean, and Office of the Provost
    Students with interest in independent study of a topic not offered in the curriculum may propose a plan of study in conjunction with a faculty member. Must apply a semester in advance and have 60cr earned. Approval is based on academic appropriateness and availability of resources.
  
  • HOSP 494 - Internship


    Class Hours: var
    Credits: 3-12

    Prerequisite: HOSP 310 , senior status, 2.0 overall GPA
    Provides practical experience in the hospitality industry with approved internship sites. May be scheduled only after consultation with the department internship coordinator. Requirements include rotating through appropriate industry departments, specific to their career interests that give students a broad view of the various management systems in the organization and the completion of the final portfolio. See internship coordinator for more information. Kitchen food production uniforms are required for all lab courses in which food is prepared. Students must meet the professional dress requirements of the department.

Information Management

  
  • IFMG 101 - Computer Literacy


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    An introductory course providing a fundamental understanding of computers. Familiarizes students with the interaction of computer hardware and software. Emphasizes the application of microcomputers, the use of productivity software (word processing, spreadsheet management, file and database management, presentation graphics, web browsers, search strategies, and e-mail), and the social and ethical aspects of the impact of computers on society. (Does not count toward computer science major.) Any of these courses my be substituted for each other and may be used interchangeably for D/F repeats but may not be counted for duplicate credit. Note: cross-listed as BTED/COSC 101 .
  
  • IFMG 110 - Business Spreadsheet Computing


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Introduces the fundamentals of the use of spreadsheet technology in the business environment. Familiarizes the students to the different formats and setups for business data. Illustrates various uses of spreadsheet formulas and functions in the business environment. Explains the application of charts and graphs for data analysis and also for collecting and sharing data. Demonstrates the use of spreadsheet tools in the analysis of research data.
  
  • IFMG 201 - Internet and Multimedia


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: BTED 101 /COSC 101 /IFMG 101  or prior exposure to word processing and electronic mail
    The major focus will be on the evaluation of information and multimedia resources available on electronic networks when doing research in an area of one’s choice. This information literacy course is designed for students to gain a more in- depth understanding of the information resources available electronically and of how to utilize them more effectively in communicating. Students will learn how to access and utilize these resources for two-way communications and support for decision making while incorporating selected elements in multimedia presentations of their own design. COMM 201 /COSC 201 /IFMG 201/LIBR 201   may be used interchangeably for D/F repeats and may not be counted for duplicate credit. 
  
  • IFMG 210 - Introduction to Front-End Business Applications


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: IFMG 101 /COSC 101  or IFMG 110 
    An introduction to systems and development concepts, information technology, and front-end business application software. Explains how information is used in organizations and how MIS enables improvement in quality, timeliness, and competitive advantage. Students learn how to design and construct a front-end business application using a programming language.
  
  • IFMG 230 - Introduction to Back-End Business Applications


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: IFMG 101 /COSC 101  or IFMG 110 
    Introduces the back-end business programming language as it applies to business organizations and their applications. Structured back-end business concepts and methods are taught as the student learns how to solve business problems using computers. Involves using files, reports, and tables to produce a variety of outputs utilized in operating and managing business activities.
  
  • IFMG 250 - Business Systems Technology


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: BTED 101 /COSC 101 /IFMG 101  or COSC 110  
    Presents a functional review of computing equipment and the organization of components and devices into architectural configurations. Also teaches the principles of system software and builds an understanding of combinations of hardware and software within architectural designs.
  
  • IFMG 254 - Computer Technology Virtualization


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: IFMG 250 
    Introduces virtualization technology in the computing environment through the study of various related tools. Highlights key issues related to creating and using the virtual environment infrastructure. Presents alternatives for incorporating virtualization solutions at organizations. Uses technological case studies and practical applications. Prepares students to propose virtualization solutions for enterprise computing environments.
  
  • IFMG 300 - Information Systems: Theory and Practice


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: IFMG 101 /COSC 101 , or IFMG 110  
    Includes basic MIS concepts, fundamentals, and practices. Broad areas of coverage are principles, the computer as a problem-solving tool, computer-based information systems (CBIS), organizational information systems, and information systems management.
  
  • IFMG 352 - LAN Design and Installation


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: BTST 273 or IFMG 250  or any computer science course numbered 300 or higher
    A study of fundamental local area networking concepts. A detailed study of the basics of local area network (LAN) technology. A comparative study of commercially available LAN systems and products. Features a hands-on laboratory implementation of a LAN. Either course may be substituted for the other for D/F repeats but may not be taken for duplicate credit. Cross-listed as COSC 352 .
  
  • IFMG 360 - Information Storage and Management


    Class Hours: 3
    Lab/Discussion: 0
    Credits: 3

    Prerequisite: IFMG 352 
    Provides the knowledge for understanding the storage infrastructure required to store this information in personal, enterprise, and cloud computing settings. Focuses on the different components of storage infrastructure and how to successfully manage it. Examines basic and advanced concepts of storage technology to enable evaluation and design of storage architectures with features to meet a variety of technical and business needs. Considers disaster recovery and business continuity solutions such as backups, replication, and archiving which is related to the broader field of information assurance.
 

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