- HRCM-001
- Introduction to Hospitality
- Credit(s) 3
Introduction to Hospitality
HRCM 001 is a fundamental overview of the hotel, restaurant, tourism, and casino
segments of the hospitality industry. This course provides an overview of the operational
sectors of the hospitality industry with an emphasis on organizational structures,
departments, job classifications, and career paths. Lecture and discussion are enhanced
by industry guest speakers and industry visits.
- Class Hours:
- 54 Lecture
- Advisory(s); CUL 050:
- Transfers to:
- CSU
- HRCM-006
- Hospitality Industry Seminar
- Credit(s) 3
Hospitality Industry Seminar
HRCM 006 allows students to visit, observe, and study various and specific operations
of multiunit and single-unit enterprises in metropolitan and rural areas. They will
study in-depth management structures and personnel policies and guidelines. Techniques
to analyze management and preparation methods, as well as their benefits and shortcomings
will be examined. Students will then be able to create recommendations for operation
of a successful and fluid enterprise.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- HRCM-007
- Hospitality Law
- Credit(s) 3
Hospitality Law
HRCM 007 explores the legal relationship and considerations of hotel, restaurant,
travel and tourism operations.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- HRCM-008
- Intro to Food Service Operatio
- Credit(s) 3
Introduction to Food Service Operations
HRCM 008 is designed to provide an overview of the basic principles and fundamentals
relating to food service operations. This course will provide instruction in the history
of food service operations from ancient to modern times, types of food service operations,
food safety, menu planning, purchasing, receiving and inventory control, production
and distribution systems, facility planning, marketing, and human resource management.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- HRCM-009
- Intro to Food and Beverage Man
- Credit(s) 3
Introduction to Food and Beverage Management
HRCM 009 explores and develop techniques and procedures of management as they
relate to commercial and institutional food and beverage facilities. Topics include:
functions of management, marketing, menu development, effective cost controls in purchasing,
and labor and service techniques.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- HRCM-010
- Intro to Hotel Management
- Credit(s) 3
Introduction to Hotel Management
HRCM 010 is an introduction to the operating system and components of a hotel-resort
facility, which includes: front office, housekeeping, food and beverage, sales and
marketing, accounting, property maintenance, human/resource management, and information
systems.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- HRCM-011
- Hotelm Rest. Planning & Develo
- Credit(s) 3
Hotel, Restaurant Planning and Development
HRCM 011 provides an overview of the considerations involved in the hotel design,
planning, and development process. This course will provide instruction in the development
of the hotel industry, essential design elements, planning and development criteria,
site selection and in-depth analysis of emerging trends within the industry.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- HRCM-012
- Hospitality Cost Control
- Credit(s) 3
Hospitality Cost Control
HRCM 012 covers analyzing and managing of food, beverage, labor, and other costs
within a hospitality operation. This course emphasizes problem solving and applying
cost control techniques to maximize profits while managing expenses. Topics within
this course include establishing standards, cost-volume-profit-analysis, forecasting,
purchasing and storage controls,menu costing and pricing, theft prevention, and labor
control.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- HRCM-013
- Lodging Management and Op
- Credit(s) 3
Lodging Management and Operations
HRCM 013 covers a broad range of thinking, research, and commentary concerning
contemporary issues on the management of modern hotel and motel operations. This course
provides an analysis of the hospitality industry, discusses organizational design,
general manager duties and responsibilities, front office management procedures, housekeeping
and maintenance management procedures, food and beverage division management, marketing
policies and techniques, accounting and financial protocols, and operational control
of the facility as well as human resource management processes within the lodging
industry.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- Transfers to:
- CSU
- HRCM-050
- Festivals, Event Planning, & T
- Credit(s) 3
Festivals, Event Planning, and Tourism
HRCM 050 is a comprehensive study of event planning and special event tourism.
This course provides instruction in the stages of successful event development, scheduling
and organizational elements, catering, marketing, legal requirements, and risk management
as well as instruction in the history of tourism, motivation for tourism, and tourism
as it applies to special event venues.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- HRCM-051
- Maitenance & Housekeeping Mana
- Credit(s) 3
Maitenance and Housekeeping Management
HRCM 051 is an introductory course in hotel housekeeping and maintenance management.
This course provides instruction in the administrative, managerial, professional,
technical skills, and duties related to the executive position. This course explores
the three key areas of expertise required of an executive housekeeper: management
of resources, administration of assets, and knowledge of housekeeping technical operations.
The course content will include a historical prospective of the lodging industry,
application of management concepts, interdepartmental communication procedures, structural
planning of the housekeeping department, staffing requirements, inventory and equipment
requirements, housekeeping equipment and supplies, linen management, laundry room
management, cleaning functions, human resources, management, administration controls,
and risk and environmental management.
- Class Hours:
- 54 Lecture
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).
- HRCM-060
- Global Epicurean History
- Credit(s) 3
Global Epicurean History
HRCM 060 is a food history course with contextualized activities focusing on the
culture and lore.Students will indulge in having luxurious tastes or habits. This
class will reflect the characteristics to eating and drinking in relation to global
cuisine. Areas of learning will provide instruction in selecting and preparing traditional
multicultural cuisine, equipment requirements, storage, herbs and spices, sauces,
and entr�e preparation techniques.
- Class Hours:
- 36 Lecture | 54 Laboratory
- Advisory(s):
- CUL 003 (Recommended, Previous or concurrent).