HOSP 115 - Introduction to the Hospitality Industry

2 credits

A review of the history, growth and development of the hospitality industry, including major objectives and career opportunities. This course also serves as an introduction to topics covered in subsequent coursework.

Pre or Corequisites: CULIN 111 - Principles of Food Preparation (Lecture) and CULIN 112 - Principles of Food Preparation (Lab)
Offered fall and spring semesters.