12 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 100Introduction to Hospitality
This course introduces students to the vast lodging and food service industry. The origins and history of the modern American hotel/motel business and the enormous growth of the food industries are presented in the context of global tourism. Supervisory duties including organizational theory, resource management of the prime cost associated with these businesses, and asset control processes are introduced. Career opportunities are examined as an essential part of the course.
(Formerly HRM 100) This course provides an opportunity for students to explore the hospitality industry. It will cover the origins of the conventional hotel and restaurant business, dimensions of professionalism, growth trends, and necessary skills for someone entering this field in the context of global travel and tourism. Supervisory duties including organizational theory, emerging technologies, sustainability practices, resource management, and asset control processes are introduced. Career opportunities are examined as an essential part of the course.
This course is an introduction to the world of culinary arts, food safety, and sanitation. The student will learn the history of cooking and modernist cuisines, professionalism, and the various pathways to a career in culinary, baking, and pastry arts. Students will review laws and responsibilities for employees and managers regarding safe practices for purchasing, receiving, storing, using, and discarding food. In addition, food safety, knife skills, cross-contamination, food allergens, intolerances, and food-borne illness will be covered. Students will identify safety precautions and how to create a hazardous analysis critical control point (HACCP) policy. This course will prepare students for a nationally recognized professional certification exam. Students who pass the exam will receive the National Restaurant Association Education Foundation ServSafe Certification.
Students will study the why and how of tourism as an important factor in the wealth of any nation. The course provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of the travel and tourism industry. Among the topics covered are: meetings and conventions, role of social media, and basic tourism marketing principles including mobile/social media marketing. Students will study the history of travel, future prospects and problems in the industry, especially the need for sustainable economic development. Students will acquire tourism vocabulary, explore their personal philosophy of travel as a factor in life's enrichment, and identify career opportunities in this vast industry.
This course introduces the principles, theories, and concepts of successful hospitality marketing and sales. The topics of brand analysis, customer relationship management, marketing mix, revenue management, and all phases of the selling process will be covered. The organization of the typical sales and marketing teams, their sales strategies, use of social media platforms, and ecommerce will be discussed. Students will learn how to develop a marketing plan, implementing key elements of market segmentation, targeting, and branding.
This course covers in detail the procedures of each department in a lodging operation in regard to the life cycle of the hotel guest. Principles of hospitality organizations, management, and decision models applied to the tasks and challenges of lodging operations will be covered. Techniques of problem solving (including planning, organizing, staffing, directing, and controlling operations) in all areas of the hotel, resort, casino, Air BnB/VRBO, campground, and other lodging operations will be explored. The interdepartmental roles including front desk, guest services, reservations, revenue management, housekeeping, maintenance, human resources, security, and other uniformed staff are discussed. The importance of the relationship between employees and guest is emphasized. The discussion of what future role of emerging technologies and trends, including sustainability are presented.
This course introduces basic foundations and principles of the law and its effect on the hospitality industry. It introduces guidelines and techniques that prepare students to preventively manage and apply a practical legal awareness in a hospitality operation.
Internship and/or College Sponsored Experiential Learning (CSEL) provides qualified, enthusiastic students with opportunities to receive academic credit for work experience in the hospitality field. Internships and/or CSEL combine classroom theory with practical, real-world employment experiences. Students participating in this 180 experience will earn 3 college credits for this experience. NOTE To be eligible for an internship, students must: Have earned 21 or more credits at DCCC Have an overall average grade point average of 2.5 Obtain written recommendation from a DCCC instructor of Hotel and Restaurant Management or Culinary Arts Submit an updated resume and application for this course to the Office of Student Employment Services
This course is an overview of operations pertaining to restaurant management including employee training and organizational structure of the service staff. Students will examine various food and beverage operations, strategies of serving styles, customer service, management issues, human resources requirements, and marketing of goods and services as they relate to restaurant management. Students will engage in the theory and practice of service standards.
This course presents an overview of the operations of a convention, meetings, and the event planning industry. The course foundation is based on catering, special events, banquets, entertainment, and vendor relationship management in the hospitality industry. Students will study the planning, budgeting, project management, forecasting, contracts, marketing, and exhibit and convention planning.
This course provides an overview to the beverage management industry. Topics will include history of various types of alcohol, bar and beverage service, pairing, purchasing, resource control methods, marketing, dealing with difficult industry situations, and staffing requirements. Students will review laws and responsibilities for employees and managers regarding safe practices for serving alcohol. This course will prepare students for a nationally recognized alcohol awareness exam. Students who pass the exam will receive the National Restaurant Association Education Foundation ServSafe Alcohol Certification.
