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Course Criteria
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3.00 Credits
This course is designed to build students' knowledge and skills in administration with respect to the hospitality industry. Importance is given to methods of motivating people, delegating duties, handling grievances, discipline, and training of subordinates. Prerequisite: "C" or better inHMM 103.
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3.00 Credits
This course is designed to familiarize students with laws pertaining to the operation of hotels and motels. The laws include those on accommodations and discrimination, liability for premises, liability of products sold and supplied, property of guest, checks and credit cards, liens and eviction, employer-employee relationships, and related criminal and civil responsibilities. Prerequisite: "C" orbetter in HMM 103.
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3.00 Credits
This course identifies, defines, and describes the fundamentals of housekeeping and laundry management in the hotel-motel industry. It covers proper record keeping, organizing, functions, and responsibilities. Practical skills are developed. The course covers the essentials of proper management including proper planning and implementation, efficiency, and meeting standards with regard to purchasing, hygiene, staffing, and scheduling. Prerequisite: "C" or better in HMM 103.
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3.00 Credits
This course analyzes jobs in the hotel-motel front office including that of cashiering, switchboard operating, auditing and posting machine operations, registering, credit, and checking out of guests. Prerequisite: "C" orbetter in HMM 103.
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3.00 Credits
This course examines standards of quality, grades, methods of purchasing, receiving, issuing, storage, inventory, and service of food commodities. Basic principles of beverage management and merchandising as related to the hospitality industry are studied. The course includes detailed examination of wines and spirits, their origins, manufacturing process, and service. Prerequisite: "C" orbetter in HMM 103.
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3.00 Credits
This basic course in nutrition and diet therapy examines the principles of nutrition and their application in daily dietary practice. The classifications of nutrients in food, their sources, and their impact in normal or deficient intake are explored in detail. The course examines how diet and nutrition relate to the pathologic and pathophysiologic processes of the body, and also the benefit of food to emotional health. The concepts of digestion, absorption, transport, and elimination are reviewed. Energ y obtained from food that supports the ongoing activities of body tissue and the mechanisms used to maintain energ y balance are examined. Prerequisite: "C" or better in BIO100 or higher or in CHM 100 or higher.
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3.00 Credits
This course explores the role and the effect of nutrition and diet on preconception, pregnancy, lactation, infancy, childhood, adolescence, adulthood, and aging. It examines characteristics of normal growth and development, nutrition assessment, nutrition needs, and the common deficiencies seen in each phase of the life span. Students gain practice in menu planning for each stage of life. Prerequisite: "C" or better in HSC 101.
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3.00 Credits
A survey of medical science designed to foster mastery of medical terminology to ensure its accurate and appropriate use in the allied health fields. Medical vocabulary is emphasized and a general discussion of human anatomy and physiology is provided. Disease, diagnosis and treatment procedures are also covered. Pre-requisites: Eng 096 and RDG 096, or ESL 105/106 or placement.
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4.00 Credits
This introductory course in massage therapy emphasizes basic massage training using Shiatsu and Swedish massage styles. Lecture topics include: history of massage therapy, theory, benefits, and definitions of techniques. Laboratory work includes hands-on demonstrations and practice sessions to gain proficiency in basic techniques. Prerequisites: MTH 086, ENG 096, and RDG 096, or placement. Co-requisites: BIO 117 or BIO 121, HSC 155. Laboratory fee.
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2.00 Credits
This course builds on massage therapy techniques learned in HSC 151. Emphasis is on Swedish massage and the practical integration of other styles. Lecture topics include: Massage therapy equipment options, massage styles and intention (for example, general relaxation and e n e rgizing), introducing the new client to massage, and building working relationships with clients. Laboratory work includes demonstrations and practice sessions to learn and refine massage techniques related to upper and lower extremities, abdomen, pelvis, and hip. Prerequisite: HSC 151. Co-requisite: HSC 160. Laboratory fee.
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