HOTEL/RESTAURANT MANAGEMENT: Course Descriptions
- HRM 110 - Introduction to the Hospitality Industry
- This course covers the growth and progress of the hospitality industry. Topics include financing, hotels, restaurants, and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist in the hospitality industry.
- Course Hours Per Week: Class 2, Lab 0.
- Semester Hours Credit: 2.
- Prerequisite: None.
- HRM 115 - Housekeeping
- This course covers the scope, responsibilities, communications, terminology, materials, and concerns specific to hotel housekeeping. Topics include management and supervision of housekeeping staff in the proper cleaning and sanitation of rooms and public areas, budgeting, purchasing, security, and inventory control. Upon completion, students should be able to understand and apply the principles of organization and management of a housekeeping department.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Co-requisite: HRM 115A.
- HRM 115A - Housekeeping LAB
- This course is a laboratory to accompany HRM 115. Emphasis is placed on the development of skills for the performance of housekeeping tasks. Upon completion, students should be able to demonstrate mastery of housekeeping skills.
- Course Hours Per Week: Class 0, Lab 2.
- Semester Hours Credit: 1.
- Co-Requisite: HRM 115.
- HRM 120 - Front Office Procedures
- This course provides a systematic approach to hotel front office procedures. Topics include reservations, registration, guest satisfaction, occupancy and rate management, security, interdepartmental communications, and related guest services. Upon completion, students should be able to demonstrate a basic understanding of current front office operating systems, including efficient and courteous guest services.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Co-requisite: HRM 120A.
- HRM 120A - Front Office Procedures LAB
- This course is laboratory to accompany HRM 120. Emphasis is placed on practical computer applications of theory covered in HRM 120. Upon completion, students should be able to demonstrate a basic proficiency in computer-based, front office applications.
- Course Hours Per Week: Class 0, Lab 2.
- Semester Hours Credit: 1.
- Co-Requisite: HRM 120.
- HRM 140 - Hospitality Tourism Law
- This course covers the rights and responsibilities that the law grants to or imposes upon the hospitality industry. Topics include federal and state regulations, historical and current practices, safety and security, risk management, loss prevention, torts, and contracts. Upon completion, students should be able to demonstrate an understanding of the legal system to prevent or minimize organizational liability.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Prerequisite: None.
- HRM 145 - Hospitality Supervision
- This course covers principles of supervision as they apply to the hospitality industry. Topics include recruitment, selection, orientation, training, evaluation, and leadership skills. Upon completion, students should be able to understand and apply basic supervisory skills unique to the hospitality and service industry.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Prerequisite: None.
- HRM 150 - Hospitality Training
- This course introduces techniques and methodology involved in developing training programs. Topics include job specification, description and breakdown, training methods, coaching, evaluation, and management development. Upon completion, students should be able to produce job specifications, descriptions, and breakdowns and conduct technical training.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Prerequisite: None.
- HRM 210 - Meetings & Conventions
- This course introduces organization, arrangement, and operation of conventions, trade shows, professional meetings, and food functions. Emphasis is placed on the methods of marketing, selling, and servicing conventions and trade shows and the division of administrative responsibilities in their operation. Upon completion, students should be able to describe and apply the principles of management to multi-function, multi-day conferences and events.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Prerequisite: None.
- HRM 215 - Restaurant Management
- This course provides an overview of the various challenges and responsibilities encountered in managing a food and beverage operation. Topics include planning, administration, organization, accounting, marketing, and human resources from an integrated managerial viewpoint. Upon completion, students should be able to demonstrate an understanding of the operation of a restaurant.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Prerequisites: CUL 135.
- Co-requisites: HRM 215A.
- HRM 215A - Restaurant Management LAB
- This course is a laboratory to accompany HRM 215. Emphasis is placed on practical applications of restaurant management principles. Upon completion, students should be able to demonstrate a basic proficiency in restaurant management applications.
- Course Hours Per Week: Class 0, Lab 1.
- Semester Hours Credit: 2.
- Co-Requisites: HRM 215.
- HRM 220 - Food & Beverage Controls
- This course introduces controls and accounting procedures used in the hospitality industry. Topics include analysis of financial statements, reports, and costs. Upon completion, students should be able to understand and apply food, beverage, and labor cost control systems.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Prerequisite: MAT 115.
- Co-requisite: HRM 220A.
- HRM 220A - Food & Beverage Controls LAB
- This course is a laboratory to accompany HRM 220. Emphasis is placed on practical computer applications of food and beverage control procedures. Upon completion, students should be able to demonstrate proficiency in computer-based control applications.
- Course Hours Per Week: Class 0, Lab 1.
- Semester Hours Credit: 2.
- Co-Requisite: HRM 220.
- HRM 225 - Beverage Management
- This course introduces the management of beverage operations in a hospitality operation. Topics include history, service, procurement, storage, and control of wines, fermented and distilled beverages, sparkling waters, coffees, and teas. Upon completion, students should be able to demonstrate knowledge of the beverages consumed in a hospitality operation.
- Course Hours Per Week: Class 2, Lab 0.
- Semester Hours Credit: 2.
- Prerequisite: None.
- HRM 240 - Hospitality Marketing
- This course covers planning, organizing, directing, and analyzing the results of marketing programs in the hospitality industry. Emphasis is placed on market segmentation and analysis, product and image development, sales planning, advertising, public relations, and collateral materials. Upon completion, students should be able to prepare a marketing plan applicable to the hospitality industry.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Prerequisite: None.
- HRM 245 - Hospitality Human Resources Management
- This course presents a systematic approach to human resource management in the hospitality industry. Topics include labor regulations and laws, hiring, development, discipline, motivation, separation, productivity, and organizational culture. Upon completion, students should be able to apply sound human resource management skills to the hospitality industry.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Prerequisite: None.
- HRM 280 - Hospitality Management Problems
- This course addresses current global, national, and local concerns and issues in the hospitality industry. Emphasis is placed on problem-solving skills using currently available resources. Upon completion, students should be able to apply hospitality management principles to real challenges facing industry managers.
- Course Hours Per Week: Class 3, Lab 0.
- Semester Hours Credit: 3.
- Prerequisite: HRM 220.