Hotel & Restaurant Management

HRM 100 (3)
Introduction to Hospitality
History, policies, and procedures of the hospitality industry relating to hotel/restaurant management. Three lecture.

HRM 140 (3)
Food Production Concepts
Introductory course identifying and describing the various interrelated components of systematic food service management. Three lecture.

HRM 210 (3)
Guest Service Management
Overviews of the hotel industry, front office management, guest expectations, reservations, uniformed services, and guest accounting. Also emphasizes the importance of communication and the key role front office plays within the framework of the entire hotel. Three lecture.

HRM 220 (3)
Property Management
Introduction to the direction and control of housekeeping operations, personnel and facilities management, problem solving techniques, and guest security and safety. Three lecture.

HRM 240 (3)
Commercial Food Production
Introduction to the operations, principles, and presentation techniques associated with the large and small commercial food services industry.  Prerequisite:  HRM 140, or consent of instructor. Two lecture. Two lab.

HRM 270 (3)
Hospitality Information Technology II
Study and learn to use hotel and restaurant information management systems. Learn how to manage functionality of industry specific application to meet the goals of the organization. Prerequisite: CIS 120. Three lecture.

HRM 289 (1–6)
Hotel and Restaurant Management Internship
Designed for students who are looking for paid or voluntary, practical application  of applied hotel  and restaurant management skills.  Agreed upon internship will have a direct link to responsibilities regarding customer service, employee responsibility, proper handling, preparation or management of resources (food, equipment, supplies, linen, etc.). Credit hours will be negotiated based on the successful completion of a course contract.  Each credit hour requires the completion of a minimum of 45 hours of related work as indicated by the course contract. Prior experience or course work in the area of interest is required.  One to six variable credit hours.  May be taken for S/U credit.

This catalog was prepared on the basis of the best information available at the time of publication. All information is subject to change without notice, obligation, or liability.