HOSPITALITY & RESTAURANT MANAGEMENT, Bachelor of Science Degree

This course introduces students to cooking techniques and terminology. A combination of lecture and lab enables students to apply learned methods for meat, seafood and poultry fabrication, as well as the production of soups, stocks, sauces and starches. It further introduces very basic baking fundamentals.
Prerequisite: FS1010.

The course presents a detailed discussion and hands-on-training of managing situational approaches to hospitality, catering and food services. It utilizes field trips, hands-on-training and class discussions. The student develops an understanding of managing the day to day operation as well as teamwork, listening and communication skills necessary for successful results. The course concludes with a final project that the students must plan, inventory, order, prepare, market, and successfully execute an international event.  Students taking this course online are required to complete 60 documented lab hours at an approved industry site in the areas of planning, preparing, and executing a culturally diverse event.  An approved industry site may include a convention center, ethnic restaurant, catering company, farmers’ market, not-for-profit themed event, and school or corporate event.  All locations must be approved in advance by the HRM Program Coordinator and/or Internship/Externship Coordinator for consideration. 
Prerequisite: CA1081

This course is an examination of financial management, forecasting, and analysis. Topics to be covered include financial statement analysis, financial forecasting, working capital management, time value of money, and capital budgeting. Students will apply these concepts to real world situations to develop managerial skills.

This course will give students a basic understanding of the role of accounting information in the management of a successful business. Students will learn the fundamentals of assembling and analyzing financial information. They will learn how to read and interpret financial statements.

This course provides instruction on the study of the principles of bacteriology, food borne illness, sanitation, safety, personal hygiene, housekeeping and health regulations and inspections. The safe use, cleaning and maintenance of equipment is also stressed. The principles of HACCP will be studied and applied to hypothetical situations. Each participant will be certified, upon successful completion with the sanitation requirements for certification, or re-certification, by the American Culinary Federation. Students are introduced to the proper procedures for the design of a professional kitchen. Each student designs a food service facility as part of the grade.

This course develops skills in mathematical computations that are frequently used in the food service industry. Areas of emphasis include recipe conversions, percentages and compound interest.

This course provides students with an overview of the purchasing procedures for foodservice operations, which includes the theory of the flow of goods, purchasing trends and cycles, and the ethical and legal considerations for purchasing and comparing product and bidding specifications. Students gain hands-on experience with inventory, proper receiving and issuing techniques, product quality, and comparison testing and various purchasing systems.

This course introduces students the basics of the Front-of-the-House dining room operations. Included will be styles of service, the basics of service, an analysis of all dining room positions, customer service, human resource skill, and restaurant concepts. Additionally, the students will learn the basic skills of either Front or Back-of-the-House operations.

This course is an introduction to the operation of the purchasing, inventory, maintenance, storage, and disbursement of food and kitchen supplies. Students learn to control food costs and maintain accurate records. Students will focus on food commodities, computers in the food service industry, supplies, and services.

This course introduces students to the concepts behind creating, owning, and building a business. Entrepreneurship is a major factor in economic growth and renewal.

A survey introduction of the hospitality industry including, tourism, lodging, food service, managed services, conventions and meetings. The course includes an overview of the recreation, gaming and entertainment aspects of the industry. It concludes with the examination of industry “changes” and future trends.

Using the Property Management System (PMS) software the course presents a systematic approach to front-office procedures by detailing the flow of business through a hotel from the reservation process to check-out and settlement. The system provides students with the basic hotel accounting procedures used in the night audit process and the various resources used by the front office managers to attain organizational objectives. Through hands on application students learn and develop Internet navigation skills that are relative to the hospitality, travel and tourism industry.
Prerequisite: HRM1020.

This course introduces students to tourism – “the world’s largest industry.” The course explores the function of casinos and gaming and their relationship to hotels, restaurants, resorts, and entertainment facilities. The economic and sociological impact of casinos is discussed as well as the types of tourism.

Students receive an overview of Beer, Spirits and Grape varietals produced throughout the world. The knowledge will come from lecture, guest speakers, field trips and certification exams. The course will explain marketing and merchandising techniques helpful in today’s hospitality institutions.

Team Building activities are studied and students address customer service situations for a hypothetical company. Student role plays are used to develop coaching and problem solving skills.

In this course, students have the opportunity to apply skills learned in their theory and hands on application courses to a practical and professional environment.
Prerequisites: CA2080, HRM1020, HRM1030, HRM2070.

The course requires students to research restaurant concepts and their development, to include menu design. Nutritional analysis, menu pricing strategies, sales mix and analysis are incorporated into the course. The course culminates with the student completing a restaurant project, which encompasses dining room and menu design.
Prerequisites: CA1081, SCI3150

The course presents a detailed discussion of situational approaches to sell hospitality, catering and food services. It utilizes transactional selling, consultative selling, and alliance selling depending on situational factors. The student develops an understanding of the buyer-seller relationships as well as the listening and communication skills necessary for successful results.
Prerequisites: HRM1010

The course encompasses the operations of all departments within a full service and limited service hotel as well as the unique challenges facing the club management sector. Major topics include organizational structure, methods of operations, guest service philosophy, utilization and evaluation of human resources within the lodging and club industry. The unique challenges facing the club management sector is addressed specifically covering consumer behavior, managing, operations, marketing and service requirements, as well as specialty issues such as golf and fitness operations.
Prerequisite: HRM1010

The basic concepts and practices of current hospitality marketing are presented. As the industry undergoes rapid change, marketing practices are also changing. The role of customer behavior and how it impacts the marketing environment is an on going part of the discussion of strategies. Products and distribution channels are identified Future planning is emphasized.

Real life case studies that use Continuous Quality Improvement systems (CQI) are examined. Students learn how to utilize and implement Tools of the Trade.
Prerequisite: HRM2075

The course presents a broad overview of meeting, conference, convention and exposition Industry. Using case studies the planning process for each type of event is analyzed and discussed in depth covering topics such as sponsorship, venues, staffing, outside contractors, and legal issues.
Prerequisite: Successfully complete all course work through Term 7 of the HRM program.

Legal issues are addressed relative to the hotel, restaurant and casino industries. The emphasis is on prevention of legal violations and understanding when legal council is necessary. The case method approach will draw on case study and decisions that are industry related.

This course provides an overview of the field of human resources as it is applied to the hospitality and food service industry. The challenges of managing a diverse workforce in an ever-changing environment are addressed.
Prerequisites: HRM1010, HRM1020.

In this course, students have the opportunity to apply skills learned in their hospitality and restaurant theory and hands on application courses while working in a Hotel/Lodging work environment.
Prerequisite: Successfully complete all course work through 3rd academic year and a minimum of 150 credit hours.

This course provides valuable information for students who will be entering business as employees and who eventually may have the opportunity to manage a business for others. Also, students who may eventually own and operate their own business will benefit greatly from this course. The material is presented to aid students in learning the appropriate terminology used in business and the many activities involved in the successful operation of a business.

This course exposes the student to both sides of past and present ethical dilemmas facing the world. Course content includes an overview of individual ethical development, ethical issues in business today, the opportunity and conflict of ethical issues, an ethical decision-making framework, and the development of an effective ethics program in a corporation.
Prerequisite: MGT2000

This course focuses on helping students develop writing, researching, and critical thinking skills through writing paragraphs and essays using different rhetorical styles. Students also gain experience with peer reviewing. Students are required to earn a grade of C or higher to satisfy the requirements of this course.

This is a writing course designed to engage the student in a more advanced exploration of the writing process. Students will continue to develop their writing skills through the reading of a variety of rhetoric selections and the writing of more complex essays. Emphasis is placed on expanding the knowledge of the research process and improving the ability to evaluate and integrate various kinds of research in the writing of an APA Style research paper.
Prerequisite: COM1050

This course is concerned with the allocation of scarce resources among competing interests. This course presents economics as a method of thought and a way of taking hold of a problem, breaking it down, and working systematically through a solution.

This interdisciplinary course examines the many ways that human creativity manifests itself in the areas of the visual arts, literature, philosophy, history, music, architecture and technology. In this course, students will gain a broad understanding of Western cultural history.
Prerequisite: COM1050 or COM1040.

This course is the study of real numbers and variables. Topics studied include operations involving real numbers and algebraic expressions, solving linear equations and inequalities, the Cartesian coordinate system, graphs of linear equations and inequalities, simplifying rational expressions and exponents, factoring and radicals.

This course is an in-depth study of the traditional topics of college algebra. These topics include solving linear and quadratic equations and inequalities, graphs of equations and inequalities, operations involving polynomials and rational expressions, exponents, radicals, and an introduction to exponential and logarithmic functions.

This course provides students with a basic understanding of what psychology is, its relationship to the life sciences, and how behaviors affect our everyday lives. Emphasis is placed on developmental psychology and the problems that face us in regard to the relationships and mental and physical dilemmas they may pose. Topics such as stress, altered states of consciousness, aging, conflict, and types of therapies will be presented.

This course is designed to develop students’ basic skills of logical reasoning relative to problem solving and related argument analysis. Learning to provide evidence and well-reasoned support for asserted solutions and/or positions within frameworks of clarity, depth, precision, relevance, and fairness are central to the course.
Prerequisites: COM1000, COM1050 or COM1040.

This course is an introduction to environmental science that includes energy principles, relationships of organisms in ecosystems, and human impacts.

This course presents basic concepts related to nutrients in foods and their metabolic functions; methods for assessment of nutritional status and of dietary adequacy; and applications to phases of the human life cycle.

This course examines the basic concepts and terminology, research, theories, and facts associated with the understanding of human interrelations within various cultures, individual organizations, and distinct social groups. Through the scientific study of human behavior focused around the major sociological paradigms, human interactions within social institutions will be explored, including family, religion, economics, politics, government, medicine, as well as additional social groupings. Utilizing the sociological perspective, analysis will include stratification and institutional inequality, deviance, and other environmental dynamics. Numerous contemporary social issues will be discussed such as sexism, racism, class bias, and general inequality.

This course explores the dimensions of race, age, socio-economic status, physical abilities, ethnicity, gender, political beliefs, sexual orientation, and other ideologies that managers within the hospitality industry may encounter. Whether it is an employee or a group of guests, understanding these differences and learning how to create a safe, positive, and inclusive environment in which to work, visit, and stay will be a key tactic for today’s manager.

This course provides students with the basic skills necessary to organize their thoughts and communicate effectively through public speaking. Students learn to research, organize, and properly convey oral messages. Through practical classroom application, students gain sound experience in the art of oral presentation.

This course introduces students to the Spanish language and the cultures of the Spanish-speaking world. Students can expect a survey of basic Spanish grammar and the development of the four language skills: listening, speaking, reading, and writing Spanish, with special emphasis placed on conversational skills. Some aspects of everyday life in the Spanish-speaking world will also be introduced.

This course provides students with a basic understanding of computing fundamentals including hardware, software, Internet concepts, and file management. This course also provides hands-on experience with basic word processing, spreadsheet and presentation applications. This course provides students with the necessary foundation for further study in desktop applications, and to apply these skills in advanced courses requiring electronic processing.

This course provides an introduction to techniques of information retrieval and information evaluation. Students will have the skills needed to locate and critically evaluate information, to think critically about research strategies, and to apply these concepts to research using library resources. This course provides lifelong learning skills necessary for problem solving through the effective use of information.

This course is designed to enhance the college learning experience and prepare students for personal and professional success. Concepts presented include managing change, setting and achieving goals, and thinking in ways to create success.