Hotel & Restaurant Management Course Descriptions

Also see CUL Culinary course descriptions

HRM 110 Introduction to Hospitality & Tourism

This course covers the growth and progress of the hospitality industry. Topics include tourism, lodging, resorts, gaming, restaurants, foodservice and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist within the hospitality industry.

Course Hours Per Week: Class, 3; Lab, 0
Semester Hours Credit: 3
Prerequisites: None
Corequisites: None
HRM 110 Course Outline: Not Available


HRM 120 Front Office Procedures

This course introduces a systematic approach to lodging front office procedures. Topics include reservations, registration, guest satisfaction, occupancy and revenue management, security, interdepartmental communications, and related guest services. Upon completion, students should be able to demonstrate a basic understanding of current front office operating systems, including efficient and courteous guest services.

Course Hours Per Week: Class, 3; Lab, 0
Semester Hours Credit: 3
Prerequisites: None
Corequisites: None
HRM 110 Course Outline: Not Available


HRM 124 Guest Service Management

This course is designed to provide an introduction to the culture of dining room service management. Emphasis is placed on the dignity and psychology of service work, dining room organization/infrastructure, service delivery, and modeling management roles in a dining room environment. Upon completion, students should be able to demonstrate an understanding of the guest/server dynamic and apply these principles in a dining room setting.

Course Hours Per Week: Class, 2; Lab, 2
Semester Hours Credit: 3
Prerequisites: None
Corequisites: None
HRM 124 Course Outline


HRM 125 Etiquette for Hospitality

This course covers social skills needed to effectively interact within organizational and customer situations. Topics include general social manners, personal appearance, table manners, restaurant and meeting etiquette, and business interaction. Upon completion, students should be able to function with confidence in various social, cultural, and professional situations.

Course Hours Per Week: Class, 1; Lab, 0
Semester Hours Credit: 1
Prerequisites: None
Corequisites: None
HRM 125 Course Outline


HRM 140 Legal Issues-Hospitality

This course covers the rights and responsibilities that the law grants to or imposes upon the hospitality industry. Topics include federal and state regulations, historical and current practices, safety and security, risk management, loss prevention, relevant torts, and contracts. Upon completion, students should be able to demonstrate an understanding of the legal system and the concepts necessary to prevent or minimize organizational liability.

Course Hours Per Week: Class, 3; Lab, 0
Semester Hours Credit: 3
Prerequisites: None
Corequisites: None
HRM 140 Course Outline


HRM 210 Event Planning

This course introduces concepts related to the planning and operation of conventions, trade shows, professional meetings, and foodservice events. Emphasis is placed on methods of marketing, selling, organizing, and producing conventions, events, and trade shows that will increase financial and environmental value. Upon completion, students should be able to demonstrate an understanding of management principles for multi-function, multi-day conferences and events.

Course Hours Per Week: Class, 3; Lab, 0
Semester Hours Credit: 3
Prerequisites: None
Corequisites: None
HRM 210 Course Outline: Not Available


HRM 220 Cost Control – Food and Beverage

This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.

Course Hours Per Week: Class, 3; Lab, 0
Semester Hours Credit: 3
Prerequisites: None
Corequisites: None
HRM 220 Course Outline: Not Available


HRM 225 Beverage Management

This course introduces the management of beverages served in hospitality operations. Topics include history and trends; service, procurement and storage; knowledge and control of wines and fermented/distilled beverages; and non-alcoholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowledge of beverages consumed in a hospitality operation.

Course Hours Per Week: Class, 3; Lab, 0
Semester Hours Credit: 3
Prerequisites: None
Corequisites: None
HRM 225 Course Outline


HRM 240 Marketing for Hospitality

This course covers planning, organizing, directing, and analyzing the results of marketing programs for the hospitality industry. Emphasis is placed on target marketing, marketing mix, analysis, product and image development, use of current media, sales planning, advertising, public relations, and collateral materials. Upon completion, students should be able to apply the marketing process as it relates to the hospitality industry.

Course Hours Per Week: Class, 3; Lab, 0
Semester Hours Credit: 3
Prerequisites: None
Corequisites: None
HRM 240 Course Outline: Not Available


HRM 245 Human Resource Management – Hospitality

This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.

Course Hours Per Week: Class, 3; Lab, 0
Semester Hours Credit: 3
Prerequisites: None
Corequisites: None
HRM 245 Course Outline: Not Available


HRM 280 Management Problems in Hospitality

This course is designed to introduce students to timely issues within the hospitality industry and is intended to move students into a managerial mindset. Emphasis is placed on problem-solving skills using currently available resources. Upon completion, students should be able to demonstrate knowledge of how hospitality management principles may be applied to real challenges facing industry managers.

Course Hours Per Week: Class, 3; Lab, 0
Semester Hours Credit: 3
Prerequisites: HRM 110
Corequisites: None
HRM 280 Course Outline: Not Available