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Course Criteria
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4.00 Credits
This course introduces students to food and beverage operations through three major components: fundamental food composition and properties, food safety, and food products and preparation. Students select recipes and prepare production schedules. They develop the ability to recognize properly prepared foods through preparing, tasting, and evaluating foods. Students work in teams in which management principles are introduced. Students are expected to learn and use food production measurements and conversions and a beginning culinary vocabulary. Each student must purchase a nationally accepted sanitation certification course with exam and a chef's uniform prior to the start of the course. HM majors only. 4 semester hours
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3.00 Credits
This course provides an overview of human resource management in today's workplace. Emphasis is placed on organizational structure, the human resource function, and employment law. These foundational areas provide the basis for exploration of the employment process, employee development, and employee communications. Effective business communication is also introduced. An historical perspective of management principles and their evolution into the hospitality human resource arena are explored. Prerequisite: HM 101. 3 semester hours
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4.00 Credits
A detailed study of the standards and techniques of commercial food purchasing and preparation. Students learn to evaluate quality food products through lectures, demonstrations, and laboratory work in the teaching kitchen. Food preparation laboratories cover production of international cuisine, convenience foods, and theme menus. Prerequisite: HM 107. 4 semester hours
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3.00 Credits
Astudy of the planning, budgeting, and implementation of meetings and conferences. Students will review all aspects of meeting planning including the logistics of lodging, breakout rooms, meals, breaks, and general sessions. 3 semester hours
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3.00 Credits
The study of accounting systems for hotels, restaurants, and private clubs. The course examines the flow of data from source inputs through financial statement preparation and analysis. Included are control tools and common techniques used by managers to synthesize information in quantitative decision making for hospitality operations. Prerequisites: ACCT 204 and ACCT 205. 3 semester hours
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3.00 Credits
The study of marketing as it applies to service industries, and especially of methods of marketing a hotel or restaurant. Topics include the basics of marketing, sales promotion, and special problems relating to the hospitality industry. Writing-enriched course. Prerequisite: HM 101. 3 semester hours
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3.00 Credits
An interdisciplinary study of the history and development of labor-management relations with emphasis on the hotel and restaurant industry. Through exhibits, text, and research, the course considers solutions to labor-management problems. Discussions include the structure and organization of unions in the hotel, restaurant, and food service field. Prerequisite: HM 204. 3 semester hours
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3.00 Credits
A study of basic decision-making models for energy, maintenance, and engineering situations, especially as applied to hotel and restaurant facilities. Basic terminology is covered along with discussions of heat, refrigeration, ventilation, air conditioning, electricity, and water systems, with particular emphasis on energy conservation and costs. HM majors only. 3 semester hours
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3.00 Credits
An in-depth understanding of the private club industry is the focus of this course. The course will cover concepts of the history of private clubs, the responsibilities of a club manager, the club organization including the responsibilities of the board of directors, types of club operations and membership forms, recreation and social programming, and the unique concerns of the private club industry. Prerequisite: HM 101. 3 semester hours
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3.00 Credits
This introductory course focuses on the concepts of resort and timeshare management. Topics directly relating to resort management include the historical background, development process, market analysis, feasibility studies, site planning issues, operations, and management issues. Timeshare management issues will include exchange systems, ownership and calendar issues, legal obligations, budgeting, and customer relations. Case studies, video and audio clips, and the internet will be used directly within the class to enhance the students understanding of this segment of hospitality. Prerequisite: HM 102. 3 semester hours
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