HRM - HOTEL RESTAURANT HOSPITALITY

HRM-101 Introduction to Hospitality Management

This course is a study of the fundamental principles of hotel, restaurant, and food service operations. Basic managerial and operating functions prevalent in the industry are considered in conjunction with the various job opportunities available. Lecture [3.00].

Credits

3

HRM-102 Food Protection and Safety

This course introduces the principles involved in identification and prevention of food contamination; the role of state, federal and local Public Health regulations; accident prevention; and the safety practices and control measures used in the various food service operations. Students will take the FDA Food Protection Certification exam as part of the course. Lecture [2.00],Laboratory [2.00].

Credits

3

HRM-103 Professional Food Preparation Techniques

This course is the study of the techniques used in the preparation of such basic foods as vegetables, potatoes, eggs, fish, shellfish, and meats. Theories of grilling, frying, broiling, and saut?ing, as well as demonstrations, lectures, and laboratory work on meat cuts and their utilization are included in the course Lecture [1.00], Laboratory [4.00].

Credits

3

HRM-104 Front Office Procedures

This course is a study of the principles of the organization and operation of public lodging facilities. Front office management and procedures covering duties of the manager, assistant manager, room clerk, night auditor, and cashier are discussed. Lecture [1.00], Laboratory [2.00].

Credits

2

HRM-106 Menu Planning and Nutrition

This course is a study of the principles of menu planning for a variety of food service operations. The preparation of balanced menus to meet differing nutritional needs, the human digestive system, the importance of food and diet to health, and the values of nutrients and calories in maintaining good health are some of the subjects covered in the course Lecture [1.00], Laboratory [1.00].

Credits

1

HRM-108 Computer Applications for the Hospitality Industry

This course introduces students to computerized recording, forecasting and other analytical procedures used by management to control food and beverage costs. Laboratory [2.00].

Credits

1

HRM-110 Introduction to Baking

This course is a study of the basic theory of baking and the skill of producing baked products. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of breads, cakes, pastries, and cookies. Lecture [2.00], Laboratory [2.00].

Credits

3

HRM-129 Event Planning and Management I

Event Planning and Management I will provide the information and tools needed to meet the needs and expectations of participants of meeting and event participants in an ever-changing profession and conceptual age, with content relevant to the required daily activities and decisions Lecture [3.00].

Credits

3

Cross Listed Courses

BUS 129

HRM-201 Food and Beverage Cost Control

This course is a detailed study of the cost control procedures found within the hospitality industry. The content of the course includes the factors affecting purchasing, storage, issuing, receiving, and preparation. Lecture [1.00], Laboratory [1.00].

Credits

1

Prerequisites

HRM-101

HRM-202 Quantity Food Production and Services [Fall Only]

This course concentrates upon the student operation of a cafeteria-type food service facility under an instructor's supervision and includes the preparation and service of various menu items. Students experience all phases of an institutional food service operation through rotation laboratory assignments. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-103

HRM-203 Beverage Management

This course is a study of the history, sources, production, uses, control, and legislation pertaining to alcoholic beverages. Bartending skills and mixology in hands-on laboratory settings are studied. Lecture [1.00], Laboratory [2.00].

Credits

2

Prerequisites

HRM-101

HRM-204 Food Purchasing

This course is the study of the types and kinds of meat, poultry, fish, shellfish, fruits and vegetables. An analysis of specifications and techniques in purchasing fresh, frozen, and canned products from commercial purveyors are presented. Lecture [1.00], Laboratory [2.00].

Credits

2

Prerequisites

HRM-101

HRM-205 Restaurant Service Management

This course introduces the principles and techniques of waiting tables and doing table setups, and the course includes an analysis of the service management responsibilities associated with the operation of restaurants. Lecture [2.00], Laboratory [2.00].

Credits

3

Prerequisites

HRM-101

HRM-206 Commercial Restaurant Operation [Spring Only]

This course concentrates upon the preparation and service of complete menus by students under the direction of program instructors. Students participate fully in the management and operation of a full-service formal restaurant. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-202

HRM-207 Hotel Sales and Convention Planning

This course is a study of the principles and techniques of group sales in the lodging industry. Topics of discussion include feasibility studies, advertising procedures, market development, identification of selling objectives, maximizing room occupancy, long term sales planning, and convention operations. Lecture [1.00], Laboratory [1.00].

Credits

1

Prerequisites

HRM-101

HRM-212 International Cuisine

This course is a study of the recipes for the preparation of foods from various countries around the world. French, Italian, German, Chinese, Japanese, Mexican, and American cuisine are considered. Lecture [2.00], Laboratory [2.00].

Credits

3

Prerequisites

HRM-103

HRM-213 Classical Garde-Manger [Fall Only]

This course is a study of a wide variety of food decorating and garnishing techniques. Laboratory work includes fruit and vegetable decoration and the preparation of aspic, chaud, froid, hors d'oeuvre, and gelatin. Lecture [2.00], Laboratory [2.00].

Credits

3

Prerequisites

HRM-103

HRM-214 Banquet and Catering Management

This course introduces students to the skills necessary to be qualified, competent and creative food service specialists. Lecture [2.00].

Credits

2

Prerequisites

HRM-101

HRM-216 Facilities Planning, Layout, and Design

This course includes blueprint interpretation, principles of design and layout rendering to redesign an existing Hospitality facility. This course also focuses on the development of work analysis and flow charts for selection and placement of equipment in production, storage and, in some cases, kitchen and dining areas. Lecture [2.00], Laboratory [2.00]. 1

Credits

3

Prerequisites

HRM-101

HRM-217 Issues in the Hospitality Industry

This course includes the evaluation of selected food service units; a discussion of current concerns and issues common to all food services; and contemporary trends in the application of advanced technology, menu implementation strategies, marketing strategies, beverage management, and personnel management. Lecture [2.00].

Credits

2

Prerequisites

HRM-101

HRM-219 Hospitality Law

This course provides industry specific legal fundamentals to students and practicing professionals in the hospitality industry. It introduces basic foundations and principles of the law affecting the hospitality industry and introduces guidelines and techniques that show managers how to manage preventively and apply a practical legal awareness to their actions. Lecture [3.00].

Credits

3

Prerequisites

HRM-101

Cross Listed Courses

LGL 219

HRM-220 Advanced Baking Techniques [Spring Only]

This course continues the theory of baking and the skill of producing baked products. Laboratory work includes elaborate cake and pastry making, showpiece desserts, and delicate marzipan, sugar and chocolate presentations. Lecture [2.00], Laboratory [2.00].

Credits

3

Prerequisites

HRM-110

HRM-229 Event Planning and Management II

This course will provide the information and tools needed to meet the needs and expectations of participants of meeting and event participants in an ever-changing profession and conceptual age, with content relevant to the required daily activities and decisions. Lecture [3.00].

Credits

3

Prerequisites

HRM-129 or BUS-129

Cross Listed Courses

BUS 229

HRM-462 Co-Op Work Experience [Hotel/Restaurant/Hospitality]

This course requires part-time employment by the student in a college-approved business organization to help the student gain insight into marketing and administrative practices of the industry. This paid work experience is supervised and coordinated by a faculty member. Hospitality industry related jobs are required and must be approved by a faculty coordinator. Job assistanceis available through the Co-Op Office. Lecture [1.00], Cooperative [12.00].

Credits

2

Prerequisites

HRM-101