28 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.
This course focuses on the diverse segments of the hospitality industry: hotel, event planning, travel and tourism, restaurants, and the casino industry. Topics include an overview of the field, the careers in the industry, and current issues and topics.
Examines the food and beverage industry from a managerial perspective focusing on labor and cost control, menu planning, and managerial issues. This course is an in-depth real world focus on current food service and its relation to other segments of the hospitality industry.
This course studies front-office management and control, including pricing, occupancy rates, audits, reservations, revenue management and other special functions. Interaction between the rooms division and other divisions within the hotel setting will be discussed. Customer service and guest needs will be emphasized.
The course reviews the basic concepts and techniques in the field of tourism and tourism management. It is an introduction to the tourism industry, cost and benefits of tourism, effects on the host communities, impacts on travelers and host communities, and promotion of tourism.
This course focuses on customer service within the food and beverage aspects of the hospitality industry, how service relates to the customer’s needs, how to create this transference, and how the fundamental aspects are applied in the setting of the professional dining room.
This course will examine the role that customer service plays in dictating a hotel employee's performance in order to exceed guest expectations. Student will explore certification areas that relate to hospitality and gain hands-on exposure through a series of field studies, reflections, and role playing scenarios.
This course is designed to provide students with an introduction to the all of the facets within the event planning industry. The purpose of the course is to gain experience in planning, orchestrating, budgeting, and managing events. Students will review and utilize the following: core vocabulary, best practices and principles, proposals and event specification sheets, destination and venue choice. Students will apply these principles for the Philly Chef Conference.
This course provides students an opportunity to gain professional networking experience in the hospitality industry. Students will participate in industry events, pursue professional society memberships, do volunteer hours, and conduct informational interviews with professionals in the industry.
A practical based examination of back of the house food service practices. This course focuses on quantity and quality production of food for restaurant and event services, managerial elements of running a kitchen, and daily food service operations.
Covers principles and techniques of quantity-foods purchasing and hospitality furnishings. Emphasizes channels of distribution, determination of specifications, mechanics of buying, managing costs, and maximizing profits within food-service facilities.
This course provides students an opportunity to gain professional networking experience in the hospitality industry. Students will participate in industry events, pursue professional society memberships, do volunteer hours, and conduct informational interviews with professionals in the industry.
A practical introduction to writing for the online space using multi-media skills, creative independence, and social media. This class also includes ethical discussions that are particular to the ever-changing digital landscape.
This course explores marketing and public relations industry concepts and applications unique to the various segments of the hospitality industry. The course focuses on basic marketing and public relations principles and services, advertising and sales in conjunction with the information needs of hospitality managers.
Provides a comprehensive study of wines, spirits, and beers and the role they play in the success of the hospitality industry. Covers topics including history, marketing and sales, channels of distribution, manufacturing processes, mixology, and service and control systems, with concentration in American and European wines and international beers. Gears application to computerized and accounting system. tips certification.
Examines techniques of catering management and their application in the professional food-service environment, with emphasis on menu planning, controls, and budget preparation.
Provides an in-depth study of convention, corporate, and group segments of the hospitality industry.
This course provides students with an understanding of the process and effective use of public relations as applied to the hospitality industry with a focus on restaurants. A variety of marketing communication media including advertising, sales promotions, and development of a press kit and press releases will be examined. During the course students will develop a public relations campaign for a specific restaurant.
This course provides students an opportunity to gain professional networking experience in the hospitality industry. Students will participate in industry events, pursue professional society memberships, do volunteer hours, and conduct informational interviews with professionals in the industry.
The course provides an opportunity for students to engage with members of all segments of the hospitality industry to discuss their careers and the current state of each industry segment from a professional perspective.
This advanced-level course requires students to design, produce, and market a weekly dinner to the public. With the participation of guest chefs from some of the area's finest hotels and restaurants, students produce food comparable to that served in the finest restaurants in the city.
This course provides students the opportunity to conduct an in-depth study of various managerial strategies with a hospitality executive. The course will examine the application of the tools of strategic management in hospitality settings and introduce models, methods, and techniques which can be used to identify strategic issues and generate future-oriented action plans to inform tactics that are designed to implement change.
Provides a detailed study of the classification, production, identification, and service of alcoholic beverages, with a major emphasis on wines. Uses a systematic approach to tasting and evaluation. Must be 21 years old prior to the first day of the term.
The course will focus on the fundamentals of preparing and serving classic and craft cocktails. Students will explore the history, processes and uses of major spirits. Emphasis will be on the foundations of creating a bar program, costing out recipes, and proper service guidelines.
This course is focused on the world’s most important beverage from a historical, financial, and cultural perspective. Students will get a hands-on approach to beer tasting and the production of beer.
This course integrates material covered in multiple disciplines related to the hospitality industry. Examines the development of innovative management in all segments of the industry. Identification and development of a personal leadership philosophy and style.
This course examines the specific function of human resources in the hospitality industry by examining careers in hospitality and through real-world practical application. Topics examined include the importance of recruitment and selection, training, compensation programs, and performance management in all segments of the hospitality industry.
This is a gateway course to provide students of various backgrounds the information and conceptual tools needed to grasp the fundamentals of the global hospitality industry as understood in its widest sense. Students will become familiar with the production and distribution of hospitality products. Trends in the industry will also be discussed.
Provides a detailed study of the classification, production, identification, and service of alcoholic beverages, with a major emphasis on wines. Uses a systematic approach to tasting and evaluation. Must be 21 years old prior to the first day of the term.
Source: Drexel University's catalog, linked per course · table learning_unit · CourseShelf publish 59
