HRM 100 Professional Careers in Hospitality Ind (3 Credits)
Study of career development, professional conduct, portfolio development, interviewing, etiquette and social development, customer service, and proper dress.
HRM 115 Introd Hosp Indust (3 Credits)
Overview of various facets of the industry's restaurants, hotels, resorts, travel, tourism, and clubs. Emphasis on general operating procedures and professional management principles with the inclusion of career planning and exposure to role models. Field trips and hospitality executive guest lecturers required.
HRM 150 Fundament Tourism (3 Credits)
Study of cultural tourism, sociology of tourism, components of supply, tourism development, economic role of tourism demand, the marketing of tourism, and the international scope of tourism.
HRM 200 Comptr Hspitlty Ind (3 Credits)
Study of computer applications used in the hospitality industry. Emphasis on the different software packages available and the programs they run.
HRM 205 Sanitation Principles (3 Credits)
Study of sanitation standards for food and beverage establishments, food-handling practices, and micro-organisms and their control.
HRM 210 Front Office Mgnt (3 Credits)
Study of principles and procedures used in effective hotel/motel front office management. Emphasis on operation of specific equipment, planning and forecasting hospitality needs.
HRM 212 Fundamentals of Nutrition for Food Servi (3 Credits)
This course introduces the student to the concepts of food composition, nutrition science, and application of nutrition principles by the food service professional. It provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals.
HRM 220 Intr Com Food Prep (1 Credits)
Introduction to commercial food preparation,, nutrition, standard product indentification, and , storage which includes classroom instruction, , demonstrations, and actual cooking experience., Emphasis on explanations of techniques and, procedures of quality/quantity food production.
HRM 230 Hsptlty Accntng I (3 Credits)
Study of the management aspects of accounting and, financial statement analysis as they relate to , hospitality operations which begins with an , introduction to the Generally accepted Accounting, Principles and explains the system of double-entry, accounting. Emphasis on understanding analysis , and interpretation of financial statements, ratio , analysis, internal control, pricing and cost, management.
HRM 240 Intro to Gaming (3 Credits)
Overview of gaming; topics include the economics , of the gaming industry, its industry with the , hotel, organizations and terminology.
HRM 280 Dng Rm/Bev Mgmt of (3 Credits)
Introduction to the dining room and beverage service operation found in the Hospitality Industry. Elements of showmanship and techniques for promoting sound guest relations are stressed. Experience in working on campus and off, in addition to attending regular classes.
HRM 300 Purchasing for the Hospitality Industry (3 Credits)
Exploration of the procedures and practices, utilized in purchasing items and services for the, hospitality industry. Emphasis on the, procurement cycle, legal aspects of purchasing,, standards and specifications of items, sources of, supplies, and distribution systems.
HRM 310 Professional Developement (2 Credits)
Introduction to aspects of the hospitality , industry and related areas that are not available , in regularly scheduled courses.
HRM 320 Cases in Hospitality Management (3 Credits)
Introduction to strategic management concepts and applications in the hospitality industry. This course is designed to introduce the student to setting up, starting and running a hospitality or hospitality-related type of business. In addition, the student will receive intensive training in the use of the Case Method for decision making and strategic management in the hospitality industry. This will be accomplished via a combination of cases, simulations, gaming, internships, and/or pragmatic practice exercises.
HRM 330 Hospitality Accounting II (3 Credits)
Examination of various approaches to managerial, acounting from the perspective of hospitality, operations. Emphasis on the cost-volume-profit, approach to decision-making, use and source of , working capital, cash-flow analysis, investment, decision-making, and market, as well as financial, feasibility studies.
HRM 331 Food Bv/Lbr Cost Control (3 Credits)
Fundamentals of food, beverage, and labor cost control for hotel and restaurant operations.
HRM 342 The Recreation Industry (3 Credits)
Study of leisure and the recreation industry, , their interrelationships to American lifestyles, , and their implications for the hospitality , industry.
HRM 359 Commerc Food Prid (3 Credits)
Principles and practices of large quantity food , preparation and service. Topics include , Principles and Practices of Large Quantity Food, Prepation and Services, Production, Efficient , Work Methods, Quality Control, Safety, and , Sanitary Food Handling. Laboratory food, experiences included.
HRM 381 Hosp Layout/Design (3 Credits)
Study of hospitality facilities, layouts, and designs, exterior and interior; building systems; space allocations; equipment; and budgets.
HRM 391 Intenship in Hospitality (3 Credits)
On-the-job experience at a hospitality industry, employer. Minimum of 250 clock hours required.
HRM 391L Mgmt Internship Lab (3 Credits)
Contact the department for specific course information
HRM 402 Management by Menu (3 Credits)
Principles of menu planning applied to the food services industry, including the menu and financial success, the menu and marketing, measuring menu effectiveness, menu writing procedures, and menu analysis and feasibility. Principles of table service for all types of food services.
HRM 440 Hosp Sales & Mkt (3 Credits)
Study of hospitality sales and advertising with, emphasis on practical sales and techniques,, proven approaches to selling to targeted markets, , and advertising's role in sales.
HRM 462 Hosp Mgt Hum Rsrcs (3 Credits)
Study of the relationship between individual employees and the hospitality industry. Anaylsis of human behavior, attitudes, motivation strategies, stress management, employee wages, and productivity.
HRM 471 Hospitality Law/Ethics (3 Credits)
Introduction to fundamental laws and regulations , applied to the hospitality industry. The case-, study approach is used to develop awareness and, understanding of the legal problems confronting , the executive in his/her policy and decision , making role.
HRM 490 Sr Project (3 Credits)
Emphasis on providing the student with the , opportunity to engage in a research project , designed to showcase competence and developed , managerial knowledge.