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Course Criteria
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3.00 Credits
An introduction to biblical Hebrew grammar and vocabulary.
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3.00 Credits
A continuation of HEB 403.
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3.00 Credits
This course provides the student with a comprehensive overview of all operating and staff departments within the hospitality industry. Particular attention is given to operation types, technological changes, history, present and future trends. (F/S)
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3.00 Credits
Prerequisite: HRM 103 or permission. This course introduces the major concepts of rooms division management as practiced in the modern lodging environment. The course is organized around the concept of the guest cycle beginning with reservations and ending with guest departure. Major topics include front office operations and housekeeping with emphasis on planning and staffing. Guest and employee safety and security issues are examined. Laundry and maintenance topics are introduced. Contemporary guest service techniques are emphasized. Lecture three hours each week with laboratory two hours each week. Writing Intensive. ( S)
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3.00 Credits
Prerequisite: HRM 103 and FCN 104 or permission. This course builds on the students understanding of basic food preparation principles. Students will be introduced to quality food production and the use of standard recipes as practices in professional environment through laboratory experience. Students examine the relationship between art and science in culinary preparation, the importance of food presentation, and expand their knowledge of kitchen management and terminology. The focus of this class is a culinary approach to food production for a restaurant or hotel setting. Two hours lecture and demonstration each week plus 4 hours of laboratory each week. (S-even)
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3.00 Credits
Prerequisite: HRM 103 or permission. This course examines the operation of the professional foodservice organization, either as a free standing restaurant, foodservice operating within a lodging environment, or foodservice in an institutional setting. Students examine the business models for foodservice operations and are introduced to management concepts in design, planning, purchasing and cost control. The course also emphasizes the service concept as applied in the contemporary foodservice setting. Students will practice various styles of table, buffet, and tray/cafeteria service. Front of the house skills in reservations, reception and seating are introduced. Guest service principles are stressed. Two hours of classroom experience and four hours of laboratory each week. Writing Intensive. ( F)
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3.00 Credits
Prerequisite: HRM 204 and MKT 223 or permission. This course builds on the student's understanding of fundamental marketing concepts. Marketing communication, target markets for hospitality services, personal selling and sales management in a hotel environment, distribution, and strategic partnerships are examined. The marketing of hospitality services via the Internet are reviewed in depth. The concepts of personal selling and niche marketing are introduced. A group project is required. (F)
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3.00 Credits
Prerequisite: HRM 214 or permission. This course continues to build on the student's understanding of food preparation principles. Students continue their exploration of quality food production, the use of standard recipes, food presentation, terminology and kitchen management. Special attention is given to meats, poultry, game, seafood, freshwater fish, sauces and the cold kitchen. Students have several opportunities to practice their skills in real-world environments. Two hours of classroom experience and four hours of laboratory each week. (F-even)
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3.00 Credits
The student will examine the historical, social, psychological, cultural, international, economic and environmental dimensions of tourism. Emphasis will be placed on the tools and services available to assist the hospitality manager in managing and understanding tourism policies and procedures. (S)
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3.00 Credits
Prerequisite: HRM 103 and CSC 113 or permission. This course introduces the application of computer and information systems within hospitality organizations. Emphasis is placed on specific industry applications including reservation management, rooms management, and accounting functions. Use of the Internet as a marketing and reservations tool will be examined in depth. In addition, a variety of stand-alone industry applications will be examined including point-of-sale systems, call accounting, and electronic locking systems. (S-even)
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