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Course Criteria
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1.00 Credits
2 hours credit. Prerequisites: HM 100 with a C or better and a secured internship in a hospitality related field. This course will enable the student to gain exposure to the hospitality environment. The student will work a minimum of 150 hours throughout the semester. The student, instructor and supervisor will develop a set of objectives. The student will participate in various career development activities.
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3.00 Credits
3 hours credit. This course will enable the student to appraise the various components of bar management. The student will learn about bar layout, merchandising, marketing, bar design, service, inventory, ordering, cost centers, and the social responsibilities of serving alcohol. This course will enable the student to define basics of winemaking, distinguish between domestic and imported wines, sparkling wines, champagnes, aperitif and fortified wines, brewed beverages, distilled sprits, liqueurs, and other potent potables served in hospitality settings.
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3.00 Credits
3 hours credit. This course will enable the student to apply effective facilities and sanitation management principles to food service operations. The student will learn how to streamline operations, address environmental issues, and communicate effectively with personnel. The student will focus on ensuring compliance with the FDA Food Code and reducing health risks through Hazard Analysis Critical Control Point (HACCP) approaches. The student will be qualified to earn the ServSafe Certification sponsored by the National Restaurant Association.
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3.00 Credits
3 hours credit. This course will enable the student to appraise the strategies to improve leadership abilities, high performance teams, and employee empowerment in the hospitality industry. The student will learn traditional management theories and the role of management theories in the hospitality industry. The student will identify approaches to customer service and moments of truth. The student will define his/her leadership style and leadership skills that are needed for continuous improvement, power and empowerment, communication skills, goal-setting, coaching, conflict-management skills, and high-performance teams in hospitality businesses.
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3.00 Credits
3 hours credit. Prerequisite: HM256 Hotel/Motel Operations or departmental approval. The course will enable the student to recognize the components of front office and housekeeping departments within a hotel setting. Areas emphasized include: front office operations, reservations, registration, front office responsibilities, front office accounting, check-out and settlement, night audit, planning and evaluating operations, revenue management, and managing human resources within the front office. In housekeeping units, the student will explore the day-to-day operations and the managerial functions of the housekeeping department.
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3.00 Credits
3 hours credit. Prerequisite: HM190 Food and Beverages Management or departmental consent. This course will enable the student to appraise the various components of a catering operation. The student will learn about marketing, contract writing, food production, room arrangement, and personnel required for specific catered events.
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3.00 Credits
3 hours credit. Prerequisite: HM 116 with a C or better. This course will enable the student to review the previously planned special event plan and administer the event. Areas emphasized include executing the basic principles and design of the event plan, reviewing and executing an effective event, follow-up and selling the sponsorships of an event, executing the marketing plan for the event, developing and managing the volunteers for the scheduled event, developing communication and teaming skills while working with volunteers, customers, sponsors and classmates, working with food vendors, and documenting and evaluating events. The student will gain an advanced understanding of the role of an event planner and develop leadership skills that are needed to control, manage and improve events in the hospitality business.
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3.00 Credits
3 hours credit. This course will enable the student to analyze the fundamentals of convention management. The student will explore methods of site and venue selection; discuss the various structures of conventions, explore convention operations and be introduced to the importance of managing quality, financial, budgetary and legal considerations of conventions.
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3.00 Credits
3 hours credit. Prerequisite: HM 120 with a C or better. This course will enable the student to further develop culinary skills in the kitchen environment. The student will learn skills in sanitation, recipe interpretation, recipe design, recipe costing and preparing meals for commercial consumption. This course will engage the student in areas of baking, cold kitchen, and more advanced meal preparations.
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3.00 Credits
3 hours credit. Prerequisite: HM 120 with a C or better. This course will enable the student to develop culinary baking skills in the kitchen environment. The student will learn skills in sanitation, recipe interpretation, recipe design, recipecosting, and preparing baked goods for commercial consumption.
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