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HIST 253: World War I in History and Literature
5.00 Credits
Olympic College
Credits: 5 Wkly hrs: 5 hours Lecture SS - An interdisciplinary study of World War I, including a historical view of the causes, nature, and outcome of the war, and a literary/cultural view of the impact of "The Great War". (Same asHUMAN 253)
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HIST 257: History of World War Two
5.00 Credits
Olympic College
Credits: 5 Wkly hrs: 5 hours Lecture SS - A history of the Second World War covering the political, economic, and racial issues leading up to the war. The coming of war and its course in both Europe and Asia will be covered. The winning and losing of the war; the Holocaust; the atomic bomb; and finally the war crimes trials and the world that followed.
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HIST 260: Russian History
5.00 Credits
Olympic College
Credits: 5 Wkly hrs: 5 hours Lecture SS - Development of Russian history from its foundations to the modern Soviet State. Historical motivation for domination of millions of people. Cultural legacy to Western historical development.
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HMGMT 102: Intro to Hospitality Industry
3.00 Credits
Olympic College
Credits: 3 Wkly hrs: 3 hours Lecture Intro to Hospitality is a comprehensive tour of the fascinating and challenging fields of the hospitality industry: travel and tourism, lodging, food service, meetings, conventions and expositions, leisure and recreation. Prerequisite: Instructor signature.
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HMGMT 124: Dining Room Supervision
6.00 Credits
Olympic College
Credits: 6 Wkly hrs: 2 hours Lecture, 8 hours Lab The secret to success in the hospitality industry is SERVICE or more precisely EXCELLENT SERVICE and the secret to providing excellent service is the training provided to the waitstaff by the supervisor. This course will provide the potential supervisor with the knowledge and skills required to insure EXCELLENT SERVICE. Prerequisite: CULIN 104: Dining Room Service.
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HMGMT 127: Menu Design and Strategy
3.00 Credits
Olympic College
Credits: 3 Wkly hrs: 3 hours Lecture This course examines all aspects of menu planning from determining who the customers are to determining how to market them. Includes available kitchen equipment, recipe costs, how to make a profit figuring selling prices, menu analysis, and all the different types of menus from fast food to fine dining.
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HMGMT 133: Elements of Hospitality Management
6.00 Credits
Olympic College
Credits: 6 Wkly hrs: 2 hours Lecture, 8 hours Lab This course offers an overview of the characteristics and attributes of leaders and compares different leadership styles. The functions of management are detailed and the distinction between leadership and management is made.
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HMGMT 135: Beverage Management
3.00 Credits
Olympic College
Credits: 3 Wkly hrs: 3 hours Lecture This course covers the fundamental areas of beverage operations: the planning of the bar, bar staffing, legal factors to consider, drink costing, purchasing, receiving and storage, and beverage production methods. Prerequisite: Instructor signature.
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HMGMT 136: Catering and Banquet Operations
6.00 Credits
Olympic College
Credits: 6 Wkly hrs: 2 hours Lecture, 8 hours Lab This course explores the many reasons why clients hold banquets and the various elements required to plan and execute successful catered events. Prerequisite: Instructor signature.
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HMGMT 230: Food and Beverage Cost Control
3.00 Credits
Olympic College
Credits: 3 Wkly hrs: 1 hour Lecture, 4 hours Lab This course has been developed to introduce food, beverage, and labor cost controls to students preparing for careers in the hospitality industry.
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