17 courses with the subject HMKV, 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.
HMKV 201Introduction to Hospitality Resort
Management Lec. 3./Credit 3. This course is designed to provide students with a comprehensive, fundamental understanding of how hotels are managed from the rooms perspective. Through practical hands-on experiences, stu- dents will be exposed to operational line-level positions in the rooms division including: housekeeping, reservations, front desk, and bellstand. Lectures will begin with an overview of the lodging industry and will focus on the managerial aspects of the rooms division. Topics covered will include: revenue management, fore- casting, budgeting, measuring performance, transient versus group displacement, pricing and inventory management, service quality, ethics, and technology. Guest lecturers will provide students with insight to various career opportunities in the operations or rooms related areas.
HMKV 236Culinary Theory and Practice Lec. 3./Credit 3
This course is designed to introduce the student to food and bev- erage operations through three major components: fundamental food composition and properties, food products and preparation, and food safety. Students will prepare recipes, menus, and pro- duction schedules. Students will develop the ability to recognize properly prepared foods through preparing, tasting and evaluating foods. They will also plan menus, develop recipes, and produce them in a final project. Hampton University 2018-2020
Lec. 3./Credit 3. An introduction to the issues and opportunities inherent in the development and planning of hospitality facilities, specifically hotels and restaurants. Course components include the project development sequence, conceptual and space planning, architec- tural design criteria, construction management, and the interpreta- tion of architectural design and consultant drawings. The empha- sis is on setting appropriate facilities requirements, understanding industry practice, and implementing properties decisions within a balanced design, operations, and financial framework.
Surveys managerial challenges that face restaurant managers and owners including how to brand and market a restaurant, rec- ipe costing and pricing, and customer satisfaction. You will also develop research focusing on improving restaurant operations.
Lec. 3./Credit 3. This course helps you develop an understanding of retail marketing management, the process through which organizations analyze, plan, implement and control programs to develop and maintain beneficial exchanges with target buyers. Effective retail marketing is critical for the long-term success of any hospitality organization because this function ensures that the firm attracts, retains, and grows customers by creating, delivering, and communicating supe- rior customer value.
Customer Behavior Lec. 3./Credit 3. Strategic travel marketing principles for the hospitality industry are examined. Emphasis is placed on travel research and its appli- cations. Domestic and international marketing of travel services are explored. This course requires students to conduct in person interview with sales and marketing directors of major area hotels, convention bureaus, state and county tourism offices and airports.
Lec. 3./Credit 3. An overview of the operation of hospitality facilities, including operating costs for various types of facilities, types and charac- teristics of major building systems, and the responsibilities of the engineering-maintenance department. The renovation needs of hospitality facilities are examined and key managerial aspects of renovations considered.
Lec. 3./Credit 3. The course introduces statistical and operations research methods appropriate for the hospitality industry. A key requirement of the course is an ability to communicate the results of the analyses in a clear manner. Topics include: probability, decision analysis, mod- eling, forecasting, quality management, process design, waiting lines, project management. Topics in casino management, opera- tions and the environment of gaming service are also explored. College of Virginia Beach Courses 467
An introduction to the principles of food and beverage manage- ment, beginning with an overview of the food service industry at large. Attention is focused on major industry segments, business practices and trends. Detailed consideration is given to the compo- nents of the food service system: marketing, menu planning, logis- tical support, production, service, controls and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.
Lec. 3./Credit 3. Emphasis will be placed on beverage management control in the food industry. The course looks at an overview of the production operations management function as applied to food service opera- tion.
for Hospitality Managers Lec. 3./Credit 3. This course is composed of two blocks: Block 1. Lecture the goal of this block is to provide the students with a broad-based knowledge of Information Technology (IT) management issues. Block 2. Lab the goal of this block is to provide the students with advanced Excel model building skills and concepts.
HMKV 489Economic, Socio-Cultural and Environmental
Impacts of Tourism Development Lec. 3./Credit 3. The impact of tourism development in various localities is exam- ined. Case studies from areas with fragile ecosystems and primary cultures are examined. Most of these studies will examine areas in the Caribbean, Asia, the Pacific Ocean, as well as Native American Reservations.
The course is developed in two overlapping components. The first component develops the student’s business plan for the creation of a hotel or resort. The second component is composed of parttime employment with a local hotel or resort establishment to develop practical based skills.
for the Hospitality Industry Lec. 3./Credit 3. This course helps you develop an understanding of marketing man- agement, the process through which organizations analyze, plan, implement and control programs to develop and maintain benefi- cial exchanges with target buyers. Effective marketing manage- ment is critical for the long-term success of any hospitality organi- zation because this function ensures that the firm attracts, retains, and grows customers by creating, delivering, and communicating superior customer value. 468 College of Virginia Beach Courses
