23 courses with the subject HRM, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HRM 100Today’s Culinary Professional3
This course is designed to orientate a new culinary/hospitality student to their career planning within the context of current industry trends through interviews, readings, and industry experience. Course topics emphasize aligning employment opportunities with personal goals, food production sustainability, business ethics, and social entrepreneurship. Students align career readiness competencies with an experiential component to reinforce self-awareness and reflection for their personal career development. Semester Offered: F/S 2026 - 2027
This course provides a learner- centered pedagogy. Students establish individualized learning objectives resulting from self-engagement during this program. Curriculum content is designed to provide rudimentary competencies in the areas of culinary mise en place, such as flavoring, seasoning, portioning, culinary math, and measurements. Semester Offered: F/S
This course examines the principles of sanitation in the hospitality and food service management fields. It focuses on sanitation and health, serving sanitary food, keeping a sanitary food environment, and managing a safe hospitality property. Students learn the skills necessary to gain certification in the National Restaurant Association Safe Serve Examination. Semester Offered: F/S/SU
This course focuses on operations and procedures of lodging management for inns, hotels, resorts, clubs, and casinos in order to relate front office operations to other departments. Using property management software, students learn the mechanics of the front office in two general areas - customer service and financial management. In customer service, the course focuses on reservation inquiries, recording, availability, denials, check-ins, rate selection, walk-ins, and room status. Students also learn procedures related to special equipment needs, housekeeping, settlement, and checkout. In the financial management section, students learn guest accounting, night audits, and revenue. Semester Offered: F
This course focuses on the application of hospitality service principles related to customer service including planning, organization, implementation and management of service systems and staff. Through case studies, students experience communication, problem solving, and decision-making as related to the effective management of the front office. The course also stresses customer- centered concepts in the areas of hiring, training, and motivating employees. Students participate in the International Customer Service Association’s CS certification program. Credits: 3 Semester Offered: S
This course examines the U.S. laws that most impact hospitality operations in the areas of lodging, beverage service, foodservice, casino management, and convention planning. Using case studies, students learn hospitality management policies in order to minimize legal liability; the responsibilities and legal rights under the law for innkeepers, bartenders and employers; and the consequences of failing to meet those responsibilities. Semester Offered: F/S
