Hotel & Restaurant Management

This course introduces students to the basic principles of public hospitality. The history of the industry, organizational methods, employment opportunities and problems facing the hospitality industry are presented.

Students study recent trends and business factors that affect the hospitality/tourism industry. Various components of hotel/restaurant/tourism are emphasized.

This course introduces the concepts of mathematics relating to the hospitality field. Liquid and dry measurements, percentages, and the metric system are introduced. Recipe costing, portion control, contraction and expansion of recipes and formulas, and yield analysis of food products are calculated. Prerequisite: Appropriate placement scores.

This course introduces students to the basic principles of sanitation and their significance in food service. Implementing sanitary procedures and programs in the kitchen is emphasized. A national certification exam is given at the conclusion of the course.

This course introduces students to the characteristics, functions, and food sources of major nutrients and how to maximize nutrient retention in food preparation and storage. Digestion, energy needs, recommended daily allowances and dietary guidelines are emphasized. Prerequisite: HM 115 or concurrent enrollment.

This course emphasizes basic cooking methods including the preparation of soups; stocks and sauces, meat, fish and poultry; vegetables, fruits and starches; as well as an introduction to breakfast and baking preparation. Prerequisite: Permission of instructor or counselor.

Students are introduced to the basic principles of human behavior and their application in developing positive working relationships.

Students are introduced to the basic technical knowledge required to establish preventive maintenance procedures for hotel/restaurant facilities.

Students are introduced to the food and beverage operation of hotels and motels.

Students are introduced to the fundamentals of housekeeping management, recordkeeping and executive responsibilities. Employee training methods are emphasized.

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.

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.

This course introduces students to the basic revenue management techniques used in the hospitality industry. Implementing revenue management strategies that increase profits and raise revenue per available room.

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.

Students are introduced to package tourism arrangements, economics of tourism, and marketing strategies and their relationship to the industry. Prerequisite: CIS 110, HM 130.

This course introduces students to the basic event management techniques used in the hospitality and tourism industry. Implementing pre-event planning, on-site management techniques and post-event reporting are demonstrated.

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, HM 130.

Students are introduced to the food and beverage operation of hotels and motels with advanced management techniques.

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.

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.

For course description, see Cooperative Education.

For course description, see Cooperative Education.