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Course Descriptions

HOSPITALITY BUSINESS MANAGEMENT (HRM)

HRM101 - Fundamentals of Food Credits: 3
Various types of foods - their composition, use in meals, preparation and the scientific principles (physical, chemical and bacteriological) involved in their preparation; food processing prior to marketing; laboratory exercises supplement classroom theory.

HRM105 - Food Sanitation and Safety Credits: 3
Basic principles of microbiology and their relationship to the Food Service Industry; causes and control of food-borne illness; sanitary practices in food preparation; dishwashing procedures; sanitation of kitchen, dining room and equipment; sanitary regulations; personal hygiene; safety procedures; OSHA regulations and reporting procedures.

HRM109 - Nutrition and Menu Planning Credits: 3
Elementary nutrition and its application to menu planning; composition, minimum requirements and food sources of essential nutrients; theory and principles of menu planning.

HRM110 - Human Resource Management Credits: 3
The course forefronts the people aspects of a managerial position in the hospitality industry. It provides an understanding on how to find and hire the right people; then develop, train, supervise and motivate those individuals. The laws governing the hospitality workplace are explained to help protect the business entity from legal disputes while ensuring that employees and customers rights are also protected. The importance of developing employee standards of performance and quality are emphasized along with administering various competitive employee benefit and compensation programs existent in the hospitality industry.

HRM122 - Food Purchasing Credits: 3
Principles involved in preliminary planning, concept development, design and layout for foodservice operations in hotels, chains, restaurants and institutions. Workstation arrangement and equipment.

HRM126 - Quantity Food Preparation Credits: 4
Emphasis placed on food preparation as related to standardized recipes, work methods, pantry production, and the preparation of soups, sauces, gravies, breads, and desserts.

Prerequisite: HRM 101.

HRM130 - Hotel and Restaurant Operations Credits: 3
A study of the hotel and restaurant industry covering such aspects as sales promotions, advertising, legal aspects, insurance, labor-management relations, ethics.

HRM132 - Property Management and Housekeeping Credits: 3
Study of function and principles involved in housekeeping and plant maintenance. Course includes cost of operation, managing maintenance needs, water and waste water systems, energy management, HVAC systems, lighting, etc. the building and exterior facilities, landscape and grounds, parking areas, facility design and renovations.

HRM134 - Management in the Hospitality Industry Credits: 3
Management in the hospitality industry is designed to explain the principles of supervision as they apply specifically to the hospitality industry. The basic principles of management are clearly explained, as well as their practical applications in a day-to-day setting. The course further provides relevant examples of proven ways to get maximum results of hospitality supervision and management through responsible direction and guidance. This course is one of three certification courses designed to provide students desiring to become executive chefs with a basic understanding of supervision with the hospitality industry.

HRM140 - Professional Food Service Credits: 2
This course will consist of lectures, demonstrations and hands-on laboratory work intended to familiarize the students with the multifaceted world of hospitality service, from guest, table service, types of service, banquet and ala carte service to beverage and wine service. Students will also learn the basics of table side food preparation.

HRM211 - Layout of Food Service Equipment Credits: 3
Principles involved in preliminary planning, concept development, design and layout for foodservice operations in hotels, chains, restaurants and institutions. Workstation arrangement and equipment.

HRM212 - Hospitality Law Credits: 3
The fundamental principles of hospitality law with emphasis on the laws of society, contracts, sales, franchise and lease contracts. Emphasis is focused on preventing liability through a proactive understanding and management of the law and the ability to manage correctly thus avoiding costly and protracted litigation.

HRM213 - Beverage Operations Credits: 3
Covers the history of wine and spirits. Focus of fermentation processes, and brand specifications. Lectures also include purchasing, storage, planning and operation of a beverage department, merchandising, mechanical controls and bar design.

HRM215 - Marketing for the Hospitality Industry Credits: 3
Study of the theory and techniques of marketing including research of possible customs and competition. Merchandising, promotional tools and the other forms of advertising are also studied. Sales tools and selling techniques are stressed.

HRM217 - Meat Analysis Credits: 3
Study of standards and quality factors, with training in the grading of meats to the specifications of the U.S.D.A. The study of proper meats and their nutritious uses.

HRM218 - Resort Operations Credits: 3
This course provides a comprehensive understanding of the myriad components of the modern resort. The course differentiates between hotel operations and resort responsibilities and provides an understanding of the systems, programs, and procedures utilized in each entity. Emphasis is focused on operation standards, along with sales and marketing strategies needed for a property to appeal to its various market segments: retail shops, guest activity programming, business, travelers, vacationers, and children.

HRM228 - Managerial Financial Analysis and Planning Credits: 3
Essentials of food and beverage control from both the operational and accountability standpoints, including environment, profit planning and forecasting, budgeting.

Prerequisite: MAT 103.

HRM232 - Meeting and Convention Planning Credits: 3
This course provides a broad overview of the Meeting, Exposition, Events, and Convention (MEEC) industry. It provides for an understanding of the specialty nature of this growth segment of the larger hospitality industry. Knowledge is gained in learning the various positions, departments, and processes in the marketplace as well as an understanding of the needed integration between all th various specialty aspects of planning and/or hosting a MEEC.

HRM260 - Hotel-Restaurant Work Experience Practicum Credits: 0
Five hundred clock hours of practical experience in the hospitality or related industries. A notarized work report is required of each student at the end of each semester and summer term. Cost of notarization will be the responsibility of the student. Please contact the Department Chairperson to obtain proper documentation.