Here are the courses we currently offer in the Continuing Education Online program:

Course Descriptions

HOCT 4100: Critical Issues in Leadership

This course is designed to focus students’ thinking on critical issues facing leaders today.

In today’s business environment, a manager must make crucial decisions regarding employees, the business and the surrounding community. Class discussions center on new leadership theory, foundations of management theory, organizational dynamics, and transformational leadership as they pertain to supervision, organizational policies, and operational issues.

HOCT 4400: Innovation and Creativity

This course offers students the opportunity to explore all aspects of entrepreneurship.

The focus is on seeing entrepreneurship as a state of mind that can inform a leader’s decision-making processes as they relate to new ventures, and also within existing organizations. Students will begin to see “intrapreneurship,” as a state of mind, and learn to seek ways to affect change throughout their professional lives, by challenging existing norms in order to create more productive business environments. The goal is for students to fully understand the life-cycle of opportunity.

HOBM 4200: Beverage Management

This course is designed to provide students with an increased understanding of the bar and beverage industry, with a focus on the wine business.

Students learn about the unique history and production methods of wine, beer, and spirits. Students study common marketing concepts and promotional schemes employed by wineries, distributors, retailers, national promotion boards and the critical media. In addition, the course covers financial aspects of the wine business and considers progressive ideas for sales and wine list designs in retail environments. Product knowledge is developed through discussions and outside reading assignments about current trends. Students will develop a viable beverage program of their own.

HOBM 3800: Financial Management

The class prepares students to understand business management from the perspective of the financials.

Using an income statement as the basis for the class, students explore ways to manage revenue and expenses, adding systems, methods and procedures to their foundation of knowledge. This class serves as a platform for students as they build financial models for potential businesses.

HOAS 3400: Food Systems, Inventory Control, and Sanitation

This course examines two key challenges faced by managers in today’s food service operations: sanitation and menu engineering. The course is divided into two sections accordingly.

In the sanitation section, students focus on understanding and utilizing state regulations, training kitchen staff, conducting sanitation inspections, formulating applied solutions to identified issues, and presenting these results. In the menu engineering section, students develop an understanding of menu in the contexts of guest perception and the marketplace, cost/profit analysis, and logistical feasibility. Students use discussions, projects, and applied situations to strengthen their skills in problem-solving, developing workable solutions, professional interaction, and team building.

HOBM 3700: Marketing Theory and Research

This course provides students the opportunity to explore the world of marketing beyond the conventions of advertising and promotion.

Students will understand the significance of a marketing plan and how market research can help define the various types of marketing strategies management can use, from new product awareness to market re-positioning. This course is an introduction to marketing concepts and their application, preparing students to evaluate and improve existing marketing practices to achieve higher profitability, customer satisfaction, and efficient use of resources.

HOBM 4800: Operations Management

This course is designed to explore the day-to-day operations of a restaurant.

Through class activities, guest lectures, and hands-on projects, the student will apply the insights and skills acquired to develop a comprehensive operations plan for a business plan. The overriding objective of the class is to create a forum for students to think critically about the information presented and then apply that information within the parameters of a business concept of their own.