5 courses with the subject HSM, 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.
Prerequisite(s): None Corequisite(s): None This introductory course provides students with an overview of the hospitality industry which includes various operational segments, career opportunities, historical perspectives on tourism and hospitality, and a comprehensive look at each department within the foodservice and lodging industry. 4 credit hours 466 | P a g e
Prerequisite(s): HSM1100 Corequisite(s): None This course focuses on service delivery and methods for implementation and improvement within the service delivery process. Special emphasis will be placed on management and supervision techniques in service quality along with steps in critically evaluating and implementing a quality service plan within hospitality based establishment.
Prerequisite(s): HSM1100 Corequisite(s): None This course is designed to introduce students to the principles of effective product identification and the cost controls necessary to support a hospitality operation, namely within the foodservice segment. Topics may include the process of procurement of goods, understanding various forms of product distribution, product identification, costing procedures, inventory management, value analysis, and proper record keeping.
Prerequisite(s): HSM1100 Corequisite(s): None This course focuses on the management of a variety of foodservice concepts which will include the understanding and the management of foodservice segments based on level of service, menu, theme, and price points. Topics may include how to manage each type of operating segment and how to maximize profitability based on specific management techniques within each foodservice segment.
Prerequisite(s): HSM1100 Corequisite(s): None This course will explore the different service levels contained within the lodging industry as a whole. Students will first learn about lodging service levels based upon price points and amenities offerings in determining the lodging concept. Topics may include lodging operations and how to manage them within the multiple departments, including front desk, housekeeping, marketing and sales, food and beverage, and engineering.
Source: South University-High Point's catalog, linked per course · table learning_unit · CourseShelf publish 61
