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HM 160: Supervisory Housekeeping
3.00 Credits
Spokane Community College
Students are introduced to the fundamentals of housekeeping management, recordkeeping and executive responsibilities. Employee training methods are emphasized. (SCC)
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HM 202: Front Office Procedures
5.00 Credits
Spokane Community College
Students are introduced to the essential routines addressing all aspects of front office procedures. Registration and reservation processes, rules and regulations and their application to the hotel-motel industry, and ethics and general strategies used when dealing with the public are emphasized. Prerequisite: CIS 110. (SCC)
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HM 205: Hotel/Restaurant Law
5.00 Credits
Spokane Community College
Students are introduced to the basic principles of law as it pertains to the operation of hotels and motels. Legal liability, conventional and sales contracts, statutory law, and innkeeper and guest responsibilities are emphasized. (SCC)
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HM 208: Hotel Sales and Marketing
5.00 Credits
Spokane Community College
Students are introduced to the fundamentals of hotel/restaurant sales promotion, publicity, advertising, finances and other marketing skills. Advertising and marketing strategies are emphasized. Prerequisite: CIS 110, HM 130. (SCC)
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HM 220: Tourism and the Hospitality Industry
5.00 Credits
Spokane Community College
Students are introduced to package tourism arrangements, economics of tourism, and marketing strategies and their relationship to the industry. Prerequisite: CIS 110, HM 130. (SCC)
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HM 232: Hotel/Restaurant Management Principles
5.00 Credits
Spokane Community College
Students are introduced to the principles of hotel/restaurant management and their relationship to the overall management of facilities and personnel in the industry. Development of supervisory skills and coaching techniques to improve employee performance is emphasized. Prerequisite: CIS 110 and HM 130. (SCC)
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HM 255: Menu Planning
3.00 Credits
Spokane Community College
Students are introduced to the composition of menus, and includes purchasing procedures, merchandising, servicing and pricing of foods. Planning a functional, operative menu using appropriate menu copy and layout is emphasized. Prerequisite: Permission of the instructor or counselor. (SCC)
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HM 265: Hospitality Cost Controls
5.00 Credits
Spokane Community College
This course introduces the principles and procedures involved in an effective system of food, labor and sales income control. The development and use of standards and the calculation of actual costs are emphasized. (SCC)
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HM 265 - Hospitality Cost Controls
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HM 266: Cooperative Education Seminar
1.00 - 2.00 Credits
Spokane Community College
For course description, see Cooperative Education. (SCC)
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HM 266 - Cooperative Education Seminar
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HM 267: Cooperative Education Work Experience
1.00 - 18.00 Credits
Spokane Community College
For course description, see Cooperative Education. (SCC)
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HM 267 - Cooperative Education Work Experience
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