13 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.
HRM 1500Intro to the Hospitality Industry3
This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry's growth and development both nationally and internationally. A review of the organization of hotel and food and beverage operations, as well as focusing on industry opportunities and future trends are included. (3 lect.)
HRM 1501Lodging Management / Front Office Procedures3
This course presents a systematic approach to lodging management and front office procedures by detailing the flow of business through a hotel, from the reservations process to check out and settlement. This course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of overall operation of a hotel. (3 lect.)
This course outlines the fundamentals of high quality sanitation practices for food service employees. The course focuses on practical guidance in safe food handling without neglecting scientific and sanitation principles. Emphasis is placed on the problem of food borne illnesses and how important sanitation is from an economic, legal, and moral point of view. (3 lect.)
This course is designed to focus the student on the basic principles and applications of food delivery systems. Emphasis is placed on customer service in hotels, restaurants of lodging, independent restaurants, and institutional operations. (2 lect. 2 lab)
HRM 1515Planning and Control Food and Beverage Ops3
Students enrolled in this course are taught the essential principles and procedures for effective food and beverage planning and cost control. Using the appropriate software to calculate food, beverage, and labor costs, students will develop an effective sales income control system. The basic principles of food production and service management, including menu planning, purchasing, and storage are addressed. (3 lect.)
This course is designed to provide students with basic knowledge and practical experience that will enable them to develop and implement strategic marketing plans for hospitality properties. It stresses the marketing orientation and philosophy that guides the design and delivery of guest services, and includes advertising, promotions, and practical sales techniques for selling to targeted audiences. (3 lect.)
Effective menu planning is crucial to the success of a restaurant operation. This course focuses on the importance of menu planning. Principles of developing a professional menu including analyzing marketing conditions, pricing, and availability of kitchen equipment are emphasized. (3 lect.)
This course is designed to present a systematic approach to human resource management related to the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws, staffing, hiring, termination, training and development, etc. (3 lect.)
HRM 2525Wine Production, Service and Appreciation3
This is an introductory course describing the wine producing regions of the world, the principles of compiling wine lists, and serving wine in the proper wine glass. The influence of a region's soil, weather, grapes, vine species, chemistry, and biology to produce wine is explored. Wine quality standards, processing, storage, and service as related to wine regions and categories are studied. The universe of wine is constantly evolving culmination of people, places, cultures, technology, tradition, and economics. The purpose of this course is to provide the student with the basic knowledge necessary to encourage and promote a lifelong interest in wine that will benefit both personally and professionally. The goal of this course is to provide the basic aspects of wine theory and analysis, while at the same time fostering and enhancing each individual's enthusiasm and understanding of wine. (3 lect.)
