Idea Transcript
Hospitality & Restaurant Management (HRM) 1
HOSPITALITY & RESTAURANT MANAGEMENT (HRM) HRM 51 Introduction to Hospitality 3 Units (Degree Applicable, CSU) Lecture: 54 Prerequisite: Eligibility for ENGL 68 Hospitality industry segments and types of operations with an emphasis on career opportunities. Includes an overview of: tourism, lodging, restaurants, managed services, gaming, recreation, event management, leadership, and marketing. Course Schedule HRM 52 Food Safety and Sanitation 1.5 Units (Degree Applicable, CSU) Lecture: 27 Prerequisite: Eligibility for ENGL 68 Principles of food safety and sanitation in the food service industry. Emphasis on the role of management in creating and implementing a culture of applied food safety practices within the work place. Students will take a nationally recognized Food Safety Manager Certification exam as part of this course. Course Schedule HRM 53 Dining Room Service Management 3 Units (Degree Applicable, CSU) Lecture: 54 Skills and knowledge needed for all aspects of dining room service. Exploration of the various styles of service. Table setting styles, buffet set-ups, wine and beverage service, and service as a sales tools are covered. Safety of both customer and staff are discussed. Field trip required. Course Schedule HRM 54 Basic Cooking Techniques 3 Units (Degree Applicable, CSU) Lecture: 36 Lab: 54 Prerequisite: HRM 52 Professional cooking, tasting, and evaluating techniques for commercial operations. Emphasis on identification and use of proper equipment and ingredients in the production of: stocks, sauces, soups, salads, dressing, meats, poultry, fish, vegetables, starch, and dessert. Uniform and student knife set required. Students must be ServSafe Manager Certified. Course Schedule HRM 56 Hospitality Supervision 3 Units (Degree Applicable, CSU) Lecture: 54 Human resource management procedures and skills needed to hire, train, and manage employees in the hospitality industry. Role, responsibilities, and legal issues related to supervision. Application of management techniques including: effective communication, recruitment, selection, training, coaching, team building, performance evaluation, discipline, and conflict management. Course Schedule
HRM 57 Hospitality Cost Control 3 Units (Degree Applicable, CSU) Lecture: 54 Corequisite: HRM 51 (May have been taken previously) Analyzing and managing: food, beverage, labor, and other costs within a hospitality operation. Emphasis on problem solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control. Course Schedule HRM 61 Menu Planning 3 Units (Degree Applicable, CSU) Lecture: 54 Advisory: HRM 51 Menu development, design, and analysis. Emphasis on demographics and market research, facility assessment, costing, pricing, menu analysis, menu design and layout. Includes a practical concept-to-creation capstone project. Course Schedule HRM 62 Event Planning and Catering 3 Units (Degree Applicable, CSU) Lecture: 54 Event planning and catering with an emphasis on organizing and catering both on-site and off-site events. Includes: event types, revenuecost analysis, menu pricing, staff coordination, organizing logistical components, client negotiation and contracts, contracting vendors, conflict resolutions, and marketing. Course Schedule HRM 64 Hospitality Financial Accounting 3 Units (Degree Applicable, CSU) Lecture: 54 Prerequisite: BUSA 11 or Eligibility for MATH 50 Financial accounting specific to hospitality businesses. Emphasis on: bookkeeping, financial statements development and analysis, and tailoring the Uniform System of Accounting to hotels, restaurants, clubs and other food service operations. Course Schedule HRM 66 Hospitality Law 3 Units (Degree Applicable, CSU) Lecture: 54 Advisory: HRM 51 Business law topics as they relate to the hospitality industry. Principles of negligence, civil rights, contracts, liability, rights of guests and innkeepers, and labor law are covered. Field trip required. Course Schedule
2 Hospitality & Restaurant Management (HRM)
HRM 70 Introduction to Lodging 3 Units (Degree Applicable, CSU) Lecture: 54 Operations in the lodging industry including: hotel organization, front office operations, reservations, registration, guest services, security, front office accounting, housekeeping, night audit, sale and marketing, planning and evaluating, revenue management, and human resources. Independent field trips required for this course. Course Schedule HRM 81 Garde Manger 3 Units (Degree Applicable) Lecture: 36 Lab: 54 Preparation and presentation of cold kitchen foods including: sauces, soups, salads, sandwiches, appetizers, hors d'oeuvres, and buffets. Course Schedule HRM 82 Baking and Pastry 3 Units (Degree Applicable) Lecture: 36 Lab: 54 Preparation of baked goods and pastries including: breads, cakes, icing, laminated pastries, cookies, pies, tarts, and plated desserts. Course Schedule HRM 83 International Cuisines 3 Units (Degree Applicable) Lecture: 36 Lab: 54 Preparation of international cuisines from Asia, Europe, the Mediterranean, and Latin America. Emphasis will be placed on regional dishes from: China, Japan, India, Thailand, Spain, Italy, France, Greece, Lebanon, and Mexico. Course Schedule HRM 91 Hospitality Work Experience 1-4 Units (Degree Applicable, CSU) (May be taken for Pass/No Pass only) Lab: 75-300 Prerequisite: Compliance with Work Experience regulations as designated in the College Catalog Provides students with actual on-the-job experience in an approved worksite which is related to classroom-based learning. A minimum of 75 paid or 60 non-paid clock hours per semester of supervised work is required for each unit of credit. It is recommended that the hours per week be equally distributed throughout the semester. Work experience placement is not guaranteed, but assistance is provided by faculty. Course Schedule