14 courses with the subject HRMG, 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.
Lec. 3./Credit 3. Traces the development of the hotel and restaurant industry. Emphasis is placed upon career opportunities and skills needed.
Restaurant Management Lec. 3./Credit 3. The study and application of computer systems as they are used in the hospitality industry.
Restaurant Management Lec. 3./Credit 3. Course covers, in detail, the principles and practices of sanitation and hygiene as applied to the hospitality industry. Successful com- pletion of the course will qualify students for state certification. Emphasis will be placed on the training of supervisory personnel.
Food Production Lec. 3./Credit 3. Course covers menu writing fundamentals and design; quantity food planning, production, service and food merchandising.
Lec. 3./Credit 3. Principles, policies, procedures, and methods of obtaining com- modities and supplies for the various facets of the hospitality industry. Includes all phases of supply, storage, issuing, and main- tenance.
and Management Lec. 3./Credit 3. The study of organization principles and practices in the various sectors of the food and hotel industry to include business and man- agement theory.
Lec. 3./Credit 3. Analyzes hotel front office procedures. Introduces the student to all phases of the guest service cycle from reservations to account settlements.
Office Operations II Lec. 3./Credit 3. Analyzes restaurant front office procedures. Introduces the stu- dent to all phases of the guest service cycle from reservations to account settlements.
Engineering Management Lec. 3./Credit 3. An overview of the housekeeping and engineering departments of a hotel. Emphasis is placed on the principles and practices of housekeeping and engineering management to include organiza- tion, staffing, scheduling, staff development, cleaning materials and procedures, and preventive maintenance. 412 Course Descriptions – University College
and Labor Cost Control Lec. 3./Credit 3. An analysis of various methods of food, beverage, and labor cost control. Both manual and computerized approaches used.
Lec. 3./Credit 3. Equipment selection, purchasing, layouts and design of hotel/ motel rooms, lounges, dining areas, conference rooms, food ser- vice kitchens, dining rooms, and public areas.
Training in Hotel/Restaurant ManagementLec. 3./Credit 3. Theory, assessment, planning, application, and evaluation of employee training and development programs.
Restaurant Management Lec. 3./Credit 3. Exploration of the law and ethics as it pertains to the hospitality industry. The course will take special note of liabilities for guests, truth in menu, contracts, franchising, and other legislation.
Management Credit 6. Course is designed to give students practical real experiences in the field under supervision.
Source: Hampton University's catalog, linked per course · table learning_unit · CourseShelf publish 59
