Courses - LCSC Catalog

Hotel/Restaurant Management (HSOBT)

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Course Descriptions - Lewis-Clark State College 2002-2003 Catalog

HSOBT 201 – Hospitality Sanitation Management (3 cr.)

Property compliance with FDA sanitation codes, and effectively managing sanitation programs. Course covers basics of food service, hotel/motel sanitation, and managerial aspects. Meets requirements for Idaho Food Safety and Sanitation Supervisor Training Program.

HSOBT 210 - Food and Beverage Service (3 cr.)

Teaches to successfully manage food and beverage operations found in lodging properties including coffee shops, gourmet dining rooms, room service, banquets, lounges, and entertainment/show rooms.

HSOBT 211 - Food and Beverage Controls (3 cr.)

Highlights control functions in food and beverage management, including determining food and beverage standards, operating budgets, menu, purchasing, receiving, storing, production, and serving.

HSOBT 220 - Hospitality Supervision (3 cr.)

Emphasizes supervisor position through communication process, motivation techniques, business ethics, total quality management, procedures for conflict resolutions, and leadership development in the hospitality industry.

HSOBT 230 - Bar and Beverage Management (3 cr.)

Covers how to balance marketing and control objectives, plan the business, select and train employees, establish and maintain control systems. In depth material on responsible alcohol service and range of beverage products.

HSOBT 231 - Hotel/Motel Security Management (3 cr.)

Essential for all hospitality employees in every department. Teaches security issues and concerns for safety and security of guests, property, and employees.

HSOBT 232 - Housekeeping Management

(3 cr.)

Teaches supervising, training, purchasing, cleaning procedures, and use of computers.

HSOBT 243 - Hospitality Marketing (3 cr.)

This course is designed to provide students with a basic understanding of marketing in the hospitality industry.

HSOBT 251 – Hotel/Motel Operation (3 cr.)

This course provides students with an understanding of the functions of front office and housekeeping departments in hotels and motels. Demonstrates how these two departments influence each other and impact management.

HSOBT 265 – Hospitality Law (3 cr.)

This course will provide students with a comprehensive study of the legal aspects of the hospitality industry with an emphasis on compliance and prevention of liabilities. The course will focus on the following areas: employee relations, food liability, liquor liability, patron civil rights, and federal regulations that affect the hospitality industry.

HSOBT 267 - Hospitality Internship (1-6 cr.)

Students will be placed in a variety of food and beverage operations and lodging properties. Gainful employment in the industry is encouraged early in the program.