Hospitality Management Courses

Studies the composition of foods and the scientific principles involved in food preparation. Emphasizes basic food handling competencies and cookery techniques. Students work with herbs, spices, dairy, eggs, fruits, vegetables, starches, stocks, sauces and soups, learning to produce quality products. Focuses on the development of proper kitchen procedures, use and care of equipment, sanitation, safety, cost control and efficient work methods.

Lecture Hours: 48

Introduction to the food service, lodging, and tourism components of the hospitality industry. Background information, current issues, resume writing, and future challenges in various segments of the industry.

Lecture Hours: 48

This course is designed to present basic facts of arithmetic including whole numbers, fractions, decimals, powers, roots, English and metric measurement, ratio-proportion, percents, introduction to algebra, and introduction to geometry. Instruction includes use of scientific hand-held calculators and emphasis placed on critical thinking, problem solving skills.

Lecture Hours: 48

This is a one semester, liberal arts mathematics course that satisfies the minimum general education requirement for math. The course is designed to impart math skills which are helpful in everyday life as well as to expose students to areas of mathematics they may not have seen before. Topics include problem-solving skills, set theory, algebra, consumer mathematics, probability, and statistics. Other topics may be included.

Lecture Hours: 48

Prerequisite(s): A minimum grade of D- in MAT-063 or appropriate placement score.

This course is a study of descriptive statistics including graphical representation, central tendency, correlation and regression, intuitive treatment of probability and inferential statistics including hypothesis testing.

Lecture Hours: 48

Prerequisite(s): MAT-063.

A study of the theory, principles, concepts and practices of developing and utilizing personnel within business organizations.

Lecture Hours: 48

An overview of the processes, problems and activities associated with the planning and executing the conception, pricing, promotion and distribution of ideas, goods and services to create exchanges.

Lecture Hours: 48

This course will cover all aspects of event planning and customer service relating to the restaurant and hospitality fields. Student will engage in a hands on learning experience of dealing with real life customers and planning events such as company parties, graduations, and wedding receptions.

Lecture Hours: 32

Studies basic principles of bacteriology, food borne illness, sanitation, workplace safety, personal hygiene, food security, health regulations and inspections. Emphasizes the importance of sanitary equipment and facilities, and pest control. This course includes instruction in preparation for ServSafe Certification and Certified Pool Operator (CPO). Students will complete certification examinations for both areas.

Lecture Hours: 48

Students will develop fundamental skills necessary to begin a career in the restaurant field of hospitality. Topics include customer service, management and scheduling. General overviews of both front and back of the house will be covered.

Lecture Hours: 48

Focuses on the management of food and beverage operations in lodging establishments. Includes stewarding, banquets, restaurant, beverage and room service. Prepares students for internships in lodging operations.

Lecture Hours: 48

A management course that introduces the student to advanced studies of property management, catering, sales, legal aspects, security and maintenance of all departments of the hotel.

Lecture Hours: 32

This course presents elements of the oral communications process with emphasis on developing interpersonal, small group, and public speaking skills. Students will be involved in activities that provide opportunity for the understanding and improvement of their oral communication skills.

Lecture Hours: 48

This course will provide students with an opportunity to gain hands on experience in the hospitality industry.

Can be taken for up to 5 credit hours.

Lecture Hours: 0 Co-op Hours: 192

Prerequisite(s): A minimum grade of C- in HCM-608, HCM-605, and HCM-589.

This course focuses on composition and editing of curriculum-specific technical and business-related writing projects. Instruction includes formatting, information gathering, document drafting, editing, and written employment strategies.

Lecture Hours: 48

Prerequisite(s): A minimum grade of D- in ENG-061.

Composition I emphasizes fluency, thesis-driven organization, the use of supporting details, and research techniques. Writing is approached as a recursive process that includes prewriting strategies, drafting, revising, and editing. The course helps students shape writing to serve readers' needs and define a sense of purpose in their writing. It also gives students strategies for reading college-level material.

Lecture Hours: 48

Prerequisite(s): Appropriate placement scores or equivalent.

This course applies the principles of menu planning and layout to the development of menus for a variety of types of facilities and service. The course will also examine the kitchen design, and facility layout.

Lecture Hours: 32

A capstone course which uses case studies to review all aspects of the Marketing Management program. Emphasis is placed on decision making and is to be taken in the student's final semester.

Lecture Hours: 48

Consumer behavior is the course within a marketing curriculum that most directly applies concepts, principles, and theories from the various social sciences to the study of the factors that influence the acquisition, consumption, and disposition of products, services, and ideas.

Lecture Hours: 48

This course examines using social media outlets for promoting and doing business. The course will investigate issues and strategies related to social media environments, customer relationships, marketing, managing your communication, sustainability and what social media may look like in the future.

Lecture Hours: 48

This course presents the fundamental concepts, procedures, and applications of the accounting cycle for service and merchandising businesses. The proprietorship form of ownership is studied. Topics include the special journals, payroll accounting, and accounting for cash.

Lecture Hours: 64

This course is an introduction to basic financial accounting concepts and procedures for service and merchandising businesses. Topics included are the accounting cycle; accounting systems; financial statements; accounting for cash, receivables, payables, inventories, plant assets, partnerships, corporations, and bonds.

Lecture Hours: 64

Prerequisite(s): A minimum grade of D- in MAT-063 or equivalent placement math score.

An introduction to the principles of law as they relate to business. This course includes an overview of our court system, sources of law, ethics and social responsibility, contracts, warranties, real property, landlord and tenant, negotiable instruments, and agency. Emphasis is placed on exploring the law as it affects businesses and individuals.

Lecture Hours: 48

Students will learn basic serving strategies, side work, service methods, styles of food service dining room etiquette, sanitation techniques POS systems dining room functions and the use of sound management techniques and quality customer service.

Lecture Hours: 16 Lab Hours: 32

Studies principles in purchasing, receiving, issuing and inventory management. Emphasizes cost management techniques. Students practice skills in a clinical lab experience supervised by the purchasing manager.

Lecture Hours: 32

Human Relations is the study of self and social behavior. Emphasis is placed on the understanding and application of social science theories and research for the development of effective interpersonal and organizational relationships.

Lecture Hours: 48

This course provides an introduction to the study of behavior with emphasis in the areas of learning, cognition, motivation, personality, behavioral disorder, therapy, and social influence. An understanding of the impact of both theoretical perspectives and experimental evidence on the formulation of the science of human behavior is also stressed. Psychological theories and principles are utilized to explain and predict behavior.

Lecture Hours: 48

This course surveys the basic principles, concepts, and research findings of social life from small groups to societies. The course examines a range of sociological explanations for the various forms of social behaviors and establishes a basis for reflection and further study in the field.

Lecture Hours: 48