27 courses with the subject HM, 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.
HM 1010Introduction to Hospitality Industry3
Designed for hospitality management majors and as elective credit for other business majors. Provides a basic understanding of the lodging and food service industry by tracing the industry's growth and development. Analyzes management's functions and responsibilities in such areas as administration, organization, communications, accounting, marketing, and human relations. Examines industry opportunities and future trends. Includes lecture, field trips, guest speakers, film, and tapes. Completers should have a knowledge of career opportunities and basic hospitality management principles. Lab access fee of $13 for computers applies.
Designed for hospitality management majors and as elective credit for other business majors. Studies management principles of menu planning, purchasing, storage, food and beverage production, service, and sanitation. Includes lecture, case studies, guest speakers, field trip and project. Completers should understand the basic structure of a hospitality unit and how management principles relate to a restaurant. Lab access fee of $13 for computers applies.
Prerequisite(s): MAT 1030, MAT 1035, STAT 1040, STAT 1045, MATH 1050, MATH 1055, or MATH 1090, or higher Provides a step-by-step approach to gathering, analyzing, and using numeric market, operating, and financial data in the hospitality management industry. Hospitality/industry scenarios and hands-on exercises and labs are used to build student skills in data analysis as a platform to practice data-gathering and analysis for projects in business planning, market research, revenue management, or designing customer- employee satisfaction surveys.
Prerequisite(s): Approval of School of Business Career and Corporate Manager Provides opportunities to apply classroom theory on the job. Students work as paid employees in a job that relates to their careers while enrolled at the College. Credit is determined by the number of hours a student works during the semester. Completers meet individually set goals. A total of six credits may be applied toward graduation with a diploma or AAS degree and three credits toward Certificate programs. May be graded credit/no credit.
Prerequisite(s): Instructor/Department Chair Approval Provides short courses, workshops, and special programs in hospitality management or culinary arts topics. Repeatable for up to three credits.
Prerequisite(s): Department Chair Approval Offers independent study as directed in reading, in individual projects, etc., in the area of hospitality management or culinary arts at the discretion and approval of the department chair. May be repeated for up to 6 credits toward graduation.
Subject
HM
Credits (min)
1
Credits (max)
3
Credit unit
Credits
Type
course
Repeatable
May be repeated for up to 6 credits toward graduation.
Prerequisite(s): University Advanced Standing Focuses on the management and operations of destinations, lodging, food, attractions, meetings, events, and cruise ships in the dynamic hospitality and tourism industry. Explores the concepts and principles of hospitality leadership and sustainable tourism are important course themes. Stresses the importance of customer service and the guest experience are key course elements. Explores the broad range of possible career tracks and helps students make important academic and professional decisions.
Prerequisite(s): ACC 2110 and University Advanced Standing Presents managerial accounting concepts and explains how these concepts apply to specific operations within the hospitality industry. Utilizes lectures, demonstrations, and case studies in class. Lab access fee of $13 for computers applies.
Prerequisite(s): ACC 2110 and University Advanced Standing Pre- or Corequisite(s): HM 3020 Integrates principles of operations and managerial accounting as they relate to the hospitality industry. Emphasizes developing competencies in analyzing real world hospitality industry scenarios using spreadsheet software. Includes cost volume profit analysis and applications, forecasting, production controls, budget creation and uses, flexible budgets, depreciation, taxation, time value of money basics, capital budgeting, evaluating and financing investments, and cost benefit analysis.
Prerequisite(s): University Advanced Standing Provides a basic understanding of country club management with golf operations. Analyzes management's functions and responsibilities in such areas as administration, organization, communications, accounting, marketing, and human relations. Examines industry opportunities and future trends. Includes lectures, field trips, guest speakers, films, and tapes. Completers should have knowledge of career opportunities and basic hospitality management principles.
Prerequisite(s): University Advanced Standing Teaches rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations. Explains the issues surrounding the need for individualized security programs; examines a wide variety of security and safety equipment and procedures, and discusses guests safety. Presents a systematic approach to the legal issues affecting human resource management. Includes lecture, case studies, videos, and site visits. May be delivered online and/or hybrid. Lab access fee of $13 for computers applies.
Prerequisite(s): HM 3030 and University Advanced Standing Pre- or Corequisite(s): HM 3400 Presents the general conceptual framework for understanding and applying techniques of value creation for a hospitality firm. Includes risk and value, timing and value of cash flows, valuation and required rates of return, capital expenditure analysis, project valuation criteria, capital structure management, and financial markets. Introduces financial topics and practices application techniques. Includes lecture, demonstration, case studies, and guest speakers. Lab access fee of $13 for computers applies.
Prerequisite(s): (MKTG 2200G or ENGL 2010) and University Advanced Standing Explores global tourism in a variety of sociocultural environments. Teaches world travel destinations and helps to develop a deeper understanding and cultural values and traditions that exist outside the student’s own culture. Examines global tourism destinations in the context of environment, culture, economy, and society. Explores pull factors for prospective tourists to specific destinations. Focuses on the nature of the world's largest industry (i.e. tourism industry) and its multiplier-effect on society and national economies. Enhances engaged learning experiences through the Global Tourism Project and facilitates students' preparation to participate as active, informed, and respectful citizens.
Prerequisite(s): ENGL 2010 and University Advanced Standing Analyzes and explores the conventions and meetings market, event venue management, and the corresponding relationship with convention and visitors bureaus. Covers various procedures in site selection, site layout and logistics, operations, negotiations and contracts, food and beverage service, and convention sales.
Prerequisite(s): University Advanced Standing Overviews fundamentals of housekeeping management. Describes the management functions, tools, and practices required in today's lodging and institutional housekeeping departments. Provides students with information they need to successfully manage a physical plant and work effectively with engineering and maintenance. Includes lecture, role play, site visits, film, and tapes. Provides a basic understanding of housekeeping and facility management. Lab access fee of $13 for computers applies.
Prerequisite(s): University Advanced Standing Familiarizes students with key hotel analytics, such as, foundational hotel industry dynamics, industry standard key performance indicators (KPIs) and their calculation, industry standard property level reporting, and various other industry standard performance reports. Prepares students to earn the Certification in Hotel Industry Analytics (CHIA). Course lecture fee of $95 applies.
Prerequisite(s): MKTG 2200G and University Advanced Standing Provides basic knowledge and practical experience which will enable students to develop strategic marketing plans for hotel/motel properties. Focuses on practical sales techniques, proven approaches to selling to targeted markets, and advertising's role in sales. Includes lecture, role play, case studies, simulations and projects. Lab access fee of $13 for computers applies.
Prerequisite(s): University Advanced Standing Introduces management practices used in the short term rental market of the lodging industry. Provides an overview of the industry including regulations and accounting, marketing and reservations, guest and neighbor relations, maintenance and housekeeping, design and décor, security and guest safety, tech devices and innovations, and opportunities for entrepreneurial entry.
Prerequisite(s): HM 3400, and University Advanced Standing Designed for Hospitality Management majors. Addresses the emerging revenue management process and the keys to effective revenue management planning. Explores how to develop, implement, and evaluate strategic management processes.
Prerequisite(s): University Advanced Standing Pre- or Corequisite(s): HM 3210 Introduces the event industry, its scope and responsibilities, and the multidimensional nature of an event experience. Develops needs assessment, feasibility studies, and project management techniques to help students understand events in greater detail. Explores the interaction between attendee and the environment that enhances the event experience. Provides experience managing food and beverage services, technical services, ancillary activities, and marketing for events.
Prerequisite(s): HM 4200 and Advanced University Standing Explores advanced techniques and procedures to effectively execute an event production. Includes creating feasible site plans, lighting and sound designs, table-top and stage décor, menu and food set-up designs, and event marketing plans. Focuses on how to successfully manage an event from inception to implementation to evaluation. Provides hands-on experience in event production and the creation of a professional event portfolio.
Prerequisite(s): HM 1180, HM 3030, and University Advanced Standing Provides a consulting experience with a local company. Promotes application of principles taught throughout the hospitality management program with a specific focus on effectively managing food and beverage functions. Tailors projects to students completing the food and beverage track. Recommends but does not require at least a year of experience working in the foodservice industry. Uses student-led consulting teams to complete real-world projects.
Prerequisite(s): HM 3400 and University Advanced Standing Familiarizes students with key hotel analytics, such as, foundational hotel industry dynamics, industry standard key performance indicators (KPIs) and their calculation, industry standard property level reporting, and various other industry standard performance reports. Includes project and group work. Develops augmented capacity for analyzing and interpreting current industry data, conducting market research, identifying and forecasting trends, and effectively communicating findings effectively through public speaking. Includes opportunities to interview industry consultants, developers, and professionals to gain additional insights into the markets they are studying.
Prerequisite(s): HM 3030 and University Advanced Standing Examines delivery of the organization's product or service. Includes investigative and production planning, scheduling of operations, allocation of resources, manpower and equipment decisions, inventory control, production planning, and quality. Lab access fee of $13 for computers applies.
Prerequisite(s): University Advanced Standing Introduces the field of international human resource management (IHRM). Provides an understanding of global influences on and practices in human resource management in international organizations. Includes globalization, internationalization of HR, cultural influences on HR, global employment law, global talent management, global training, global compensation, international performance evaluations, global human relations, and global employee engagement.
Prerequisite(s): Approval of WSB Internship Coordinator and University Advanced Standing For upper-division students working toward a Bachelor of Science Degree in Hospitality Management or Event Management. Provides a transition from school to work where learned theory is applied to actual practice through meaningful on-the-job experience. May be repeated for a maximum of 9 credits. May be graded credit/no-credit.
Prerequisite(s): Instructor/Department Chair Approval and University Advanced Standing Provides short courses, workshops, and special programs in hospitality management. Repeatable for up to 3 credits.
