35 courses with the subject HRTM, 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.
HRTM 1111Introduction to Service Management. (Mode of delivery On-line and Lecture)3.0
This exciting course explores what it takes to be successful in hospitality and tourism—the world’s largest industry. The fundamentals of service management in hotels & lodging, food & beverage, travel & tourism, recreation & leisure, and meetings & events are covered. Several local class trips and a day trip to NYC are incorporated.
HRTM 2221Hospitality Purchasing : Students are engaged in distinguishing food service3.0
purchasing, computer programs, and HACCP flow thru. Storage and evaluation of fresh, frozen, dry, and canned food stuffs are discussed via sensitivity exercises and problem-solving activities. Prerequisite: None. Previously HRM 221.
upon a wide range of basic disciplines to provide the fundamental knowledge and skills that are required to fulfill the demands placed upon those in management positions in the hospitality industry; includes basic ticketing, history of travel airlines, steamships, cruises, rail and bus transportation, world travel areas, codes and industry travel terms. Prerequisite: HRM 111 or HRTM 1111. Previously HRM 223.
HRTM 2226International Cuisine : The study of classical cooking skills associated with the3.0
preparation and service of international and ethnic cuisines. This course explores the use of indigenous ingredients in the preparation of traditional and the contemporary international specialties. Items prepared in the kitchen build upon established culinary principles and are applied to international cuisine. Timing and organizational skills are emphasized. The student will also be adaptable to various deviations in cooking strategies, develop an understanding of food sources and the availability of these items, making substitutions where warranted. International Cuisine also focuses on the heritage of the Culinary Arts as an art form and the student acquires in- depth artistic appreciation for their chosen profession. Topics include similarities between food production systems used in the United States and other regions of the world. Prerequisite: None.
a wide range of basic disciplines to provide the fundamental knowledge and skills that are required to fulfill the demands placed upon those in management positions in the hospitality industry; includes basic ticketing, history of travel airlines, steamships, cruises, rail and bus transportation, world travel areas, codes and industry travel terms. Prerequisite: HRM 111 or HRTM 1111. Previously HRM 223.
HRTM 2272Food and Beverage Management : Learn ways to manage the food and beverage3.0
components of a meeting, event, conference, or convention. Discussions include budgeting, menu selection to match meeting objectives, cost-saving tips, creative/alternative menus, and the latest food and beverage trends
HRTM 3300Cruise Industry Operations & Sales : This course allows students a practical3.0
experience in the management and operations of the cruise line industry. Students engaged in the laboratory will develop an awareness of the importance of teamwork, planning, organization, and supervision in the cruise line operations. Hands- on methodology will allow students a unique survey of the cruise industry. Prerequisite: None. Previously HRM 300.
HRTM 3301Dining Service Management & Beverage Controls : This course concentrates on the3.0
service of dining room operations. Emphasis is placed on staffing, architecture, human resource development, training, internal and external marketing, and fiscal accountability. A comprehensive study of the history and the modern-day facilitation of beverage service and management are provided. Prerequisite: None. Previously HRM 301.
HRTM 3310Manage Hotel Operations (W- Designation) : This course introduces students to the3.0
challenging environment of property operations management within the context of lodging. Problem solving and decision-making skills are discussed along with various analytical tools. Also, housekeeping, managerial, 105
HRTM 3315Nature, Eco-Tourism, Sport and Destination Management : Students are integrated3.0
with the administrative functions of destination management. A solid foundation of knowledge in relation to adventures, sports and nature-based tourism will be explored. The interrelationships of marketing, entrepreneurship, and finance will be analyzed and dissected. A casual field project will challenge the student with implementation of topics and theories discussed. Prerequisite: None. Previously HRM 315.
HRTM 3316Dev Small Hosp Lodging Prop & Priv Club : This course is designed to familiarize3.0
students with the rewards and challenges of entrepreneurial development. The challenges and specific spectrum of private clubs are incorporated into this course focusing on the manager’s relationship with governing boards, membership, and recreational activities. Simulated consulting assignments are introduced encouraging critical thinking and decision- making abilities. Prerequisite: None. Previously HRM 316.
HRTM 3321Hospitality Market and Sales (W - Designation) (Mode of delivery On-line and3.0
Lecture): This course examines the reciprocal relationship between customers and hospitality marketing managers. The full scope of sales and event management is also addressed along with the elements necessary for successful negotiation and contract processes. Prerequisite: None. Previously HRM 321.
HRTM 3325Wedding, Ceremonies & Tournament Management : Students are provided with an3.0
integrated presentation of the legal aspects of hospitality management. This course introduces students to all aspects of planning, executing and facilitating ceremonial events. Special emphasis is placed on bar/bat mitzvahs, debutant balls, anniversaries, ethnic events, calligraphy, parties, and tournament types. Students examine standard industry practices including: entertainment, catering, budgets, event design, retaining clients, and management strategies are discussed. Prerequisite: None. Previously HRTM 325.
HRTM 3330Menu Planning and Analysis (W - Designation) : The course focuses on the3.0
development and analysis of menus to ensure profitability while remaining within equipment capabilities and design. Information and ideas to enhance sales and provide a perception of value will be evaluated. These efforts will enhance the student-operated restaurant. Prerequisite: None. Previously HRM 330.
HRTM 3331Quantity Food Production : Management principles and concepts are presented3.0
through lecture, problem-based learning, projects, and the operation of the program restaurant. The class focuses on menu planning principles, foodservice operation, standardization, food production, sanitation, and service. The laboratory provides students with practical experience in the management and operation of a foodservice operation. The lab creates an awareness of the importance of teamwork, planning, organization, and supervision in foodservice operations. Prerequisite: HRTM 3330 or HRTM 3330. Previously HRM 331.
HRTM 3332European Cuisine & Oenology : Students are exposed to classic culinary techniques3.0
and laboratory experiments. The cuisine of northern, southern, and central Europe is explored. A comprehensive study of wine allows students to understand food, proper wine pairings and the organoleptic changes of different grapes. Tasting connects the modern wine producing regions of the world with modern cuisine. Prerequisite: None. Previously HRM 332.
HRTM 3333Hospitality Law : This course will teach you to anticipate the major legal concerns that3.0
affect the hospitality industry and give you practical and real-life examples to limit your liability. Students are provided with an integrated presentation of the legal aspects of hospitality management. Employment discrimination, contractual concept, plus federal and state cases and statutes will be explored. Simulations, role- 106
HRTM 3359Event, Convention and Meeting Planning (W - Designation) (Mode of delivery –3.0
Lecture, Hybrid and Distance Education): This course provides students hands- on comprehension in the art of trade shows and exhibitions. An emphasis is placed on all aspects pertaining to marketing, audiovisual, pre- planning, and orchestrating a profitable event within the hospitality industry. Field trips to pre-selected hotels and convention centers will connect theory and hands-on learning practices. Prerequisite: None. (Writing Intensive General Education Course). Previously HRM 359.
HRTM 3360Workplace Diversity in Hospitality & Tourism : Workplace diversity in the3.0
hospitality and tourism industry is enhanced through visions that promote equal employment opportunity to cater for the different nationalities in the market. The industry gets to appreciate the world's socio-cultural and economic differences through the recruitment of people of diverse backgrounds. As such, businesses in this industry need to establish organizational policies that not only discourage discrimination but also encourage intercultural activities such as cultural educational programs and forums. Businesses also should employ an organizational structure that comprises of people from different regions and races and spread key appointments to qualified staff from across the board. Prerequisite: None. Previously HRM 360.
HRTM 3361Catering : Emphasis is placed on the development, management, and presentation of3.0
food styling. Students will work collaboratively to plan and create functions and buffets. An integrated curriculum combines theoretical and practical instruction emphasizing the scientific methods of the preparation and processing of food and beverage in a laboratory environment. Prerequisite: None. Previously HRM 361.
HRTM 4407Classical Wine, Beer & Spirits Management : Students are exposed to classic culinary3.0
techniques and laboratory experiments. This course offers students an advance comprehension of the European model of wine, beer, and spirit production. Beverage management techniques are explored along with sensory analysis. Cocktail recipe creation, production methods, cost analysis, inventory and merchandising complement the course. Alcohol training and liability are reviewed. Prerequisite: None. Previously HRM 407.
HRTM 4421Hospitality Management and Gaming : This course focuses on the management of3.0
casino operations. It explores the history of the gaming industry and how it is rapidly growing in the United States and throughout the world. Managerial skills, gaming regulations, staffing, marketing, accounting, and more will be stressed. Prerequisite: None. Previously HRM 421.
on the owner/ manager relationship of vacation ownership. Contrast is explored between traditional resorts, vacation clubs, financial management and renovations. Business franchising is discussed with sensitivity exercise comparing and contrasting resort management. Prerequisite: None. Previously HRM 422
HRTM 4461Hospitality Cost Control : This upper-level course integrates problem-solving and3.0
laboratory experiments. Emphasis is placed on profit planning, food service concepts, labor, and income statements. The various concepts allow students to use technology to explore a variety of issues impacting hospitality financial management. Prerequisite: None. Previously HRM 461
): This class integrates coursework and hands-on education by reinforcing theoretical concepts in the workplace. Students are exposed to a detailed hospitality industry work experience. At least 120 hours of work is required for 3 credits, and a minimum of 240 hours is required for 6 credits.
HRTM 4463Internship – Hotel, Restaurant and Tourism Management Program (3.0 or6.0
course is designed to provide high-level development to junior and senior students via management- related experience in a hospitality facility/setting under a qualified supervisor. Students are expected to participate in multiple aspects of operations and management. The opportunities should allow students to gain valuable experience, increase their industry competitiveness, and demonstrate the kind of skills and competencies that are characteristic of effective hospitality leaders. At least 120 hours of work is required for 3 credits, and a minimum of 240 hours is required for 6 credits. Prerequisite: None. Previously HRM 463
HRTM 4464Field Experience : Responsible for ensuring the registering and posting of invoices3.0
process payments to suppliers, account payable journals. Serve as the first point of contact for enquiries from staff and suppliers. Maintain files for all transactions. Prerequisite: None. Previously HRM 464
HRTM 4465Chocolate, Ice Cream & Patisserie Management : Students work collaboratively to3.0
create chocolate desserts focusing on techniques and plate presentations. The science of frozen desserts within hospitality is constructed. A comprehensive study of pastry arts combined with production methods relates to food service management. Prerequisite: None. Previously HRM 465
HRTM 4472Hospitality Human Resource : This upper-level course allows students to develop3.0
managerial knowledge regarding human resources. Topics include orientation, training, recruiting, testing, interviewing, employee terminations, and labor relations. Sensitivity exercises and problem-solving activities will be incorporated. Prerequisite: None. Previously HRM 472
HRTM 4488Hospitality Financial Management : This course draws on students’ foundation in3.0
food & beverage, lodging, and other fiscal operational controls. Through the analysis of income statements and other financial metrics, the latest technology is used to explore a variety of issues that impact the global financial climate as well as the particular concerns that shape our national, regional, and local hospitality industry business-scape.
HRTM 4499Senior Seminar in Hotel, Rest & Tour (W – Designation) : This capstone course is3.0
designed to provide senior HRTM students a culminating look at contemporary hospitality issues. It combines a comprehensive case study approach with specialized training, high-level simulation, industry certification opportunities, and practical experience that builds on acquired principles and enhances managerial competency. Hard and soft skills preparation for the transition from hospitality student to hospitality professional is stressed. Recreation/Leisure and Physical Activity-related Course Descriptions
