Course Descriptions

HRMGT 101 INTRODUCTION TO THE HOSPITALITY INDUSTRY
3 | CSU 54 hours lecture

Introduces students to careers and trends in the hotel, restaurant, and tourism industries, including social and economic forces that influence various industry components.

HRMGT 102 INTRODUCTION TO THE TOURISM INDUSTRY
3 | CSU 54 hours lecture

Examines operations, principles and trends in the emerging tourism industry, emphasizing the marketing and the competitive service strategies of major tourist attractions.

HRMGT 126 DINING ROOM SERVICE
2 | CSU 18 hours lecture, 54 hours lab

Recommended Preparation: HRMGT-225
Designing quality food and beverage operations service systems. Evaluates and matches guest service needs to efficient and courteous food presentation techniques. A wide variety of table appointments and settings are evaluated in conjunction with presentation and design principles.

Interior of busy restaurant with tables filled with customers eating.

HRMGT 150 INTRODUCTION TO HOTEL/RESORT OPERATIONS
3 | CSU 54 hours lecture

Introduces students to lodging operations with an emphasis on the accounting, management and performance standards of a lodging enterprise.

HRMGT 210 HOTEL AND RESTAURANT LAW
3 | CSU 54 hours lecture

Provides fundamental legal principles and concepts requiring appropriate response and action by hospitality personnel, including proactive actions and programs to limit legal exposure.

HRMGT 220 RESTAURANT OPERATIONS
3 | CSU 54 hours lecture

Examines operations, management, policy, development and related aspects of a retail restaurant establishment.

Interior of tables and chairs in a restaurant with sea creatures swimming in large aquarium.

Bowls of food and glasses of wine for customers.

HRMGT 225 FOOD SERVICE SANITATION AND SAFETY
3 | CSU 54 hours lecture

Presents the concepts and related practices that assure a safe and sanitary food service facility, emphasizing the application of the HACCP (Hazard Analysis of Critical Control Point) system of prevention. Areas covered include the following: food handling and processing, foodborne illness and prevention, and accident and fire prevention.

HRMGT 235 HOTEL AND RESTAURANT SALES AND MARKETING
3 | CSU 54 hours lecture

Examines the fundamentals of marketing plans used by hotels and restaurants, emphasizing advertising, promotions, merchandising and sales.

HRMGT 245 HOTEL AND RESTAURANT SUPERVISION AND GUEST RELATIONS
3 | CSU 54 hours lecture

Provides a comprehensive analysis of the design and delivery of service industry products with emphasis on effective managerial oversight techniques. The performance and evaluation of operating systems are presented and then compared to the standards of
leading industry performers.

HRMGT 275 HOSPITALITY INDUSTRY ACCOUNTING
3 | CSU 54 hours lecture

Presents accounting for hotel and restaurant operations
emphasizing revenue and expenses, payroll, inventory, food and beverage, and the tools necessary to create the financial reports to evaluate operations of hotels and restaurants.

Comfortable bed, waiting for hotel customer.