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 food safety practices and control measures used in the various food service operations. This course prepares students to take the ServSafe Food Protection Manager Certification exam. Lecture [3.00].

Credits

3

HRM-103 Professional Food Preparation Techniques

This course is an introduction to preparation techniques of foods including vegetables, starches, dairy, eggs, fish, soups, sauces, shellfish, poultry, and meats. Knife skills, cooking methods, food presentation, butchering, kitchen organization, recipe conversion, weights and measures, equipment usage, and product evaluation are introduced. Demonstration and practice of various cooking methods while adhering to safe sanitary food handling procedures will be incorporated daily. 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 proper tool and equipment use. 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 dough, quick breads, pies, cakes, cookies, tarts and fundamental items made in a pastry shop or bakery. Lecture [1.00], Laboratory [4.00].

Credits

3

HRM-129 Event Planning and Management I

This introductory event planning course will provide the information and tools needed to meet the operational requirements and to exceed the needs and expectations of meeting and event participants in an ever-changing profession and conceptual age, with content relevant to the required daily activities and decisions. Various types of events will be planned, implemented, and executed. Lecture [1.00]. Lab [4.00].

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

This course concentrates on the preparation and service of complete modified-buffet menus by students under the direction of a culinary instructor. Students experience all phases of an institutional food service operation through rotating laboratory assignments which include menu preparation, cooking, and service for a restaurant with a buffet catering focus. 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 [2.00].

Credits

2

Prerequisites

HRM-101

HRM-205 Restaurant Service Management

This dining room service laboratory course introduces the principles and techniques of waiting tables and doing table set-ups, and the course includes an analysis of the service management responsibilities associated with the operation of restaurants. Lecture [1.00], Laboratory [4.00].

Credits

3

HRM-206 Commercial Restaurant Operation

This course concentrates upon the preparation and service of complete multi-course menus by students under the direction of a culinary instructor. Students work on rotating stations as they participate fully in the kitchen operation of an à la carte full-service formal restaurant. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-103

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-208 Confectionery Arts

This course introduces the student to the main concepts, skills and techniques of confectionery and chocolate preparation. Beginning with introductory techniques used in preparing petits fours and candies, this course advances to creating decorations, centerpieces and chocolates. It will enable students to assess the characteristics of quality products and take corrective action on common baking faults. Students will meet small scale and high-volume production schedules for various types of venues. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-110

HRM-209 Artisan Bread Production

This course prepares the student to increase proficiency in the preparation and production of various sweet and savory artisan breads. Students will ferment, shape, bake and then store artisan-crafted breads. The course will introduce the scientific principles behind the ingredients, and then apply them through the use of varieties of grains and seeds along with their alternatives. Baking quality breads to meet high-volume production deadlines is further achieved to prepare students for industry demands. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-110

HRM-210 Specialty Cakes

This course builds on the fundamental techniques of baking to create classical international and American-style cakes. Students will design and prepare cakes representing various occasions, from single layers to multi-tiers of different sizes and shapes. Further, each student will develop a menu, feasibility analysis, and marketing plan for a specific specialty cake business. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-110

HRM-211 American Regional Cuisine

This course is an introduction to American regional cuisine. Students apply their introductory culinary skills to develop menus as they follow recipes and adhere to production standards. Dishes prepared in this course reflect foods commonly associated with culinary regions through the United States. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-103

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 Garde-Manger

This course is a study of a wide variety of food decorating and garnishing techniques. Laboratory work includes preparation of classic and contemporary salads, dressings, appetizers, canapés, charcuterie, vegetable/fruit carvings and hors d'oeuvres. 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 caterers. Students will learn the fundamentals of batch cooking and food presentation as they apply to catering and banquets. The class will examine purchasing, equipment, layout and service needs in order to operate an efficiently run catering operation. Laboratory [4.00].

Credits

2

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

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 [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-110

HRM-223 Asian Cuisine

This course is an introduction to Asian Regional cuisine. Students research, plan and prepare menus based on authentic Asian recipes and commercial styles of preparation. Students will apply their introductory culinary skills to prepare Asian dishes using regional ingredients and cooking equipment. Dishes prepared in this course reflect foods commonly associated with culinary regions through Asia.  Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisites

HRM-103

HRM-229 Event Planning and Management II

This course introduces students to the fundamentals of event planning and management and advances the comprehension of project management and implementation. The course prepares students to take an entrepreneurial approach to plan events while incorporating administrative, fundraising, merchandising, marketing, social media, and personnel factors to organize them successfully from conception to event execution. Lecture [3.00].

Credits

3

Prerequisites

HRM-129 or BUS-129

Cross Listed Courses

BUS-229

HRM-292 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