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HM 304: Baking and Pastry Arts II
3.00 Credits
CUNY New York City College of Technology
2 cl hrs, 3 lab hrs, 3 cr Practical application of foundations of pastry terminology and techniques in professional pastry kitchen. Review of proper use of pastry bag, equipment and utensils in a safe and sanitary manner. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring. Production of pastry for dining room service, including presentation techniques for banquet and a la carte. Prerequisites: HMGT 1202/HM 202, HMGT 1204/HM 204
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HM 304 - Baking and Pastry Arts II
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HM 402: Wines and Beverage Management
3.00 Credits
CUNY New York City College of Technology
3 cl hrs, 3 cr Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, economic and cultural aspects of beverages. Wines - still, sparkling and fortified - are the focus of study. Beers, sake and spirits are introduced. Reinforcement of cost controls and legal responsibilities. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304
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HM 402 - Wines and Beverage Management
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HM 405: Hospitality Marketing
3.00 Credits
CUNY New York City College of Technology
3 cl hrs, 3 cr Overview of marketing and current topics facing modern hospitality decision-makers. Basic terminology and problem-solving techniques; relationship between marketing and other functions to maximize profits in any size hospitality establishment; basic elements of publicity and public relations, advertising and sales techniques. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304
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HM 405 - Hospitality Marketing
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HM 501: Hospitality Workforce Management in a Global Marketplace
3.00 Credits
CUNY New York City College of Technology
3 cl hrs, 3 cr This course examines the roles of management and leadership in hospitality and other service organizations. The focus will include identifying both challenges and opportunities facing organizations such as responding to globalization, managing workforce diversity, stimulation, innovation and change, improving quality and productivity and other issues relevant to the management of human resources in today's dynamic business climate. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304, HMGT 2305/HM 205 or AAS degree in Travel and Tourism or Hospitality Management
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HM 501 - Hospitality Workforce Management in a Global Marketplace
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HM 601: Hospitality Management Legal Environment
3.00 Credits
CUNY New York City College of Technology
3 cl hrs, 3 cr Legal implications of acts by hotelkeeper, employees, guests and visitors. Review of the development of legal rights of persons to travel and have access to public accommodations. Rights and responsibilities of hospitality industry establishments; discussion of historical and current liability, predictability and probability in the environment. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM 304, HMGT 2305/HM 205
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HM 601 - Hospitality Management Legal Environment
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HM 602: Hospitality Management Accounting and Finance
3.00 Credits
CUNY New York City College of Technology
3 cl hrs, 3 cr The needs of management and application of accounting concepts to managerial and financial decision-making, methods and planning; analysis of financial statements; preparing operating and capital budget analysis; principles and techniques for managing cash reserves; ethical and current managerial financial issues. Prerequisite: HMGT 2302/HM 302
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HM 602 - Hospitality Management Accounting and Finance
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HM 702: Hospitality Services Marketing and Management
3.00 Credits
CUNY New York City College of Technology
3 cl hrs, 3 cr Relationship among the various components of the hospitality industry and the markets it serves. Study of corporate mission, goals, vision statement, company history, customer perception, environment and social factors as influences on profitability; techniques for analyzing businesses, strategy formation and implementation. Prerequisite: HMGT 3501/HM 501, HMGT 3502/HM 801, HMGT 3602/HM 602
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HM 702 - Hospitality Services Marketing and Management
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HM 801: Hospitality Management Research Seminar
3.00 Credits
CUNY New York City College of Technology
3 cl hrs, 3 cr Techniques of research and review of literature as applied to hospitality management. Review of computer searching with data bases. Interdisciplinary approach to problem-solving and policy development for issues facing hospitality managers. Students research and write an investigative report on a current industry problem. Prerequisites: HMGT 2302/HM 302, HMGT 2303/HM 303, HMGT 2304/HM304, HMGT 2305/HM 205 or AAS degree in Travel and Tourism or Hospitality Management
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HM 801 - Hospitality Management Research Seminar
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HM 901: Deluxe Desserts
3.00 Credits
CUNY New York City College of Technology
2 cl hrs, 3 lab hrs, 3 cr Contemporary dessert production focused on à-la-carte dining room service. Elements of technique, color, design, flavor, texture and creativity are factors in the evaluative process. Prerequisite: HMGT 2304/HM 304
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HM 901 - Deluxe Desserts
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HM 902: Confectionery Arts
3.00 Credits
CUNY New York City College of Technology
2 cl hrs, 3 lab hrs, 3 cr Practical application of techniques for decorative production of sugar and chocolate. Industry standards such as pastillage, royal icing, caramel, marzipan, nougat, cocoa and food color painting may be included. Elements of technique, color, design, construction and creativity are factors in the evaluative process. Prerequisite: HMGT 2304/HM 304
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HM 902 - Confectionery Arts
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