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HM 117: Service Communique
3.00 Credits
Marshall University
No course description available.
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HM 120: A la Carte Dining Ser I
3.00 Credits
Marshall University
Dining room management will involve the basic understanding of traditional service styles used in food service operations. The course focuses on service organization, American service, French service, and quick service as it pertains to restaurant operations. The course will also cover table-service techniques such as the art of flambe'.
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HM 125: Foodservice Equipment
3.00 Credits
Marshall University
No course description available.
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HM 130: Purchase/Inventory Control
3.00 Credits
Marshall University
No course description available.
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HM 135: International Cuisine
3.00 Credits
Marshall University
No course description available.
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HM 137: Trends in the Hospitality Indu
3.00 Credits
Marshall University
This course provides an examination of issues and topics affecting the hospitality industry. Current and future trends in the industry will be discussed. Possible topics include but are not limited to technological advancement, gaming, and casinos, internet marketing and industry globalization.
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HM 145: Hotel Front Office Procedures
3.00 Credits
Marshall University
This course presents a systematic approach to hotel front office procedures by detailing the flow of business. This course examines the various elements of effective front office management and covers in detail the procedures and duties of the manager, desk agent, night auditor, reservations, credit and cash handling. Interdepartmental roles are also discussed.
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HM 155: Hospitality Info Systems
3.00 Credits
Marshall University
This course examines the use of information systems and e-commerce in the hospitality industry. A diverse sampling of industry examples will illustrate the influence of technology on management and customer service.
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HM 200: Culinary Sanitation/Safety
3.00 Credits
Marshall University
No course description available.
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HM 205: A la Carte Dining Serv II
3.00 Credits
Marshall University
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