22 courses with the subject HRHM, 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.
HRHM 2000Introduction to Hospitality Management3
Credit(s) | $19.50 Fee This course introduces students to a management career in the hospitality industry, which includes hotels, food and beverage, meetings and conventions, recreation and leisure, and information technology. The importance of leadership and the establishment of a service culture are also treated. (Fall, Spring, Summer - 1st Session) [Graded Letter]
Credit(s) | $63 Fee Students study the organizations and techniques involved in developing and promoting a destination. The course highlights the importance of teamwork between public and private organizations in tourism activities. (Spring, Summer) [Graded Letter]
HRHM 3020Hospitality Safety and Sanitation Management3
Credit(s) | $63 Fee Students study safety and sanitation management principles in the hospitality industry related to safe food handling practices, responsible alcohol service, and developing and maintaining a sustainable facility for hospitality guests and employees. Students may obtain NRA ServSafe Food Safety and ServSafe Alcohol certifications. (Fall, Spring) [Graded Letter]
Credit(s) | $63 Fee This course provides an overview of meetings, conventions, special events and expositions, including the roles of organizations and people (planners and suppliers) involved in the businesses that comprise the event industry. (Fall) [Graded Letter]
HRHM 3040Introduction to Entertainment Management3
Credit(s) | $63 Fee This course is designed to enable students to identify the major business segments of the entertainment industry and the types of careers available in that industry. Students will be able to explain how the various segments are structured and how they operate, and they will learn about management principles and organizational structures of key sections in the entertainment industry. (Summer - 1st Session) [Graded Letter]
Credit(s) | $270 Fee Basic principles underlying commercial production of food products and culinary arts management. Students will participate in the formulation, fabrication, and evaluation of culinary products and apply conceptual culinary and management frameworks to specific situations. This is a designated Service Learning course. (Fall, Spring) [Graded Letter]
Credit(s) | $63 Fee Introduces students to influences of ingredients, flavor profiles, preparation, and cooking techniques that create the unique characteristics of international cuisine. Understanding food customs from different cultures will prepare students for globalization in the foodservice industry. (Fall) [Graded Letter]
Credit(s) | $63 Fee Provides hospitality managers and students with information they need to know to manage the physical plant of a hotel or restaurant and work effectively with the housekeeping and maintenance departments. (Fall) [Graded Letter]
Credit(s) | $63 Fee Students evaluate the extent of front office operations from reservations to check-out. Students also integrate Smith Travel Research hotel analytics concepts to enhance revenue management skills. Industry certifications are available and encouraged. (Spring) [Graded Letter]
Credit(s) | $63 Fee A hospitality industry finance course that includes financial statements, capital markets, present and future value analysis, decision-making tools, risk and return, and financial strategies. (Spring) [Graded Letter]
Credit(s) | $63 Fee This course teaches students how to establish and maintain a customer-service culture by learning how to implement service strategies that lead to a competitive advantage. (Spring, Summer) [Graded Letter]
Credit(s) | $63 Fee Introduces students to the history, trends, and production processes of alcoholic and non-alcoholic beverages; the procurement, storage, sales, services, and control of beverage management techniques as well as laws related to responsible alcohol service. (Spring) [Graded Letter]
Credit(s) | $63 Fee This course prepares students for a hotel sales and marketing position. Students study the scope and segmentation of the convention and group business market, the marketing and sales strategies to attract markets with specific needs, and the techniques to meet those needs as part of meeting and convention service. (Spring) [Graded Letter]
Credit(s) | $63 Fee Provides the foundation for understanding the challenges and responsibilities involved in foodservice management. Students will examine the formulation, implementation, and evaluation of foodservice processes and apply the conceptual frameworks to specific situations. (Fall) [Graded Letter]
Credit(s) | $63 Fee This course offers a complete approach to the operation of resort properties. Planning, development, financial investment, and marketing that deal with the unique nature of resort business are covered. (Spring) [Graded Letter]
Credit(s) | $63 Fee This course builds upon business concepts in managerial accounting, management, marketing, and information technology with hospitality industry-specific applications. Topics include operational ratios, forecasting and budgeting, room sales distribution channels, employee selection, retention and training, and hospitality information technology systems. (Fall) [Graded Letter]
ACCT 2010 and CSCY 1000 and HRHM 2000 and HRHM 3400 -
HRHM 4500Hospitality Work Requirement1
Credit(s) | $21 Fee Students are required to work 800 paid hours in a hospitality industry position. Students present pay stubs and a written report relating work experiences to hospitality curriculum major courses. Students in the Event Planning and Management emphasis must complete 400 of the 800 hours in an event management role. (Fall) [Pass/Fail]
ACCT 2010 and BA 1010 and ECON 2020 and HRHM 2000 and NFS 1020 -
HRHM 4510Applied Event Planning3
Credit(s) | $63 Fee This course is a basic to mid-level event planning and management course. It will be an experiential, hands-on learning class. Class will discuss definitions, categories of event planning, and current issues/trends of event management. Students will be assigned events through the semester for which they will be expected to participate in the planning and execution and attend the event. This course will help practitioners be prepared for event planning in the working world. (Fall) [Graded Letter]
HRHM 4700Special Topics in Hospitality Management3-6
Credit(s) | $21 per credit Fee Specialized topics in Hospitality Management for students to extend beyond core curriculum. Course is repeatable up to 12 credit with change of topic. (Fall) [Graded Letter] Repeatable for Add’l Credit? Yes
Credit(s) | $63 Fee Business analytics is a set of techniques that enterprises use to gain insight from their data and make fact-based better decisions. Many firms in a variety of industries use these techniques: Google, Amazon, Target, Coca-Cola, Walmart, Capital One. These techniques are also applicable to the many functional areas of hospitality business, such as operations, sales and marketing, accounting, finance, and food and beverage, revenue management, etc. This course provides students with in-depth knowledge and hands-on experience of business analytics techniques applicable to hospitality organizations. In particular, this course aims to teach how hospitality managers can collect, analyze, interpret and utilize big data in social media to make fact-based decision making. In line with this ultimate goal, this course covers theories and applications of business analytics. The focus is on (1) extracting, interpreting, and using business intelligence from both firm- and consumer-generated data and (2) providing students with hands-on experience in applying business analytics techniques to practical hospitality business problems. The emphasis is placed on the “know-how” – knowing when and how to use business analytics to improve decision-making and performance in the hospitality industry. (Fall - 2nd Session, Summer - 1st Session) [Graded Letter]
HRHM 6200Current Issues in Hospitality and Tourism Management3
Credit(s) | $63 Fee This course is an examination of current issues and topics that are influencing the travel, tourism, and hospitality industry. It will explore the dynamics and implications of current societal and professional issues and changes from both an industry and theoretical perspective. The course will examine how change on multiple levels impacts the structure and delivery of tourism and hospitality services. Students will collect pertinent articles and information from a variety of sources, both academic and non-academic, and will utilize the internet to find relevant issues to discuss in class. (Fall - 1st Session, Spring - 2nd Session) [Graded Letter]
