HM 1010      (Active) Introduction to Hospitality Industry 3.0 : 3.0 : 0.0    F, Sp; DE Designed for hospitality management majors and as elective credit for other business majors. Provides a basic understanding of the lodging and food service industry by tracing the industry's growth and development. Analyzes management's functions and responsibilities in such areas as administration, organization, communications, accounting, marketing, and human relations. Examines industry opportunities and future trends. Includes lecture, field trips, guest speakers, film, and tapes. Completers should have a knowledge of career opportunities and basic hospitality management principles.

HM 1110      (Active) Food Production Principles 3.0 : 3.0 : 1.0    F, Sp Designed for hospitality management majors and as elective credit for other business majors. Explains the techniques and procedures of quality and quantity food production. Studies the selection and preparation of major food products. Provides an extensive set of basic and complex recipes for practice. Includes lectures, lab, visits of guest chefs, and field trips. Completers should be prepared to enter the working field as a prep cook.

HM 1130      (Active) Hotel Operations I 3.0 : 3.0 : 0.0    F, Sp Designed for hospitality management majors and as elective credit for other business majors. Presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with check-out settlement. Examines various elements of effective front office management, paying particular attention to planning and evaluating front office operation and to personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. Includes role play and computer simulations. Completers should be competent to be a beginning front desk clerk.

HM 1180      (Active) Food and Beverage Management 3.0 : 3.0 : 0.0    F, Sp Designed for hospitality management majors and as elective credit for other business majors. Studies management principles of menu planning, purchasing, storage, food and beverage production, service, and sanitation. Includes lecture, case studies, guest speakers, field trip and project. Completers should understand the basic structure of a hospitality unit and how management principles relate to a restaurant.

HM 281R      (Active) Cooperative Work Experience 2.0 to 9.0 : 1.0 : 5.0 to 40.0    Su, F, Sp Prerequisite(s):Approval of School of Business Career and Corporate Manager Provides opportunities to apply classroom theory on the job. Students work as paid employees in a job that relates to their careers while enrolled at the College. Credit is determined by the number of hours a student works during the semester. Completers meet individually set goals. A total of six credits may be applied toward graduation with a diploma or AAS degree and three credits toward Certificate programs.

HM 2890      (Active) Industrial Work Experience 1.0 to 8.0 : 0.0 : 5.0 to 40.0    Su, F, Sp Designed for hospitality management majors as elective credit. Provides practical work experience in an actual restaurant, applying management theory in carrying out duties assigned by the manager/owner.

HM 296R      (Active) Hospitality Management Seminar 1.0 to 3.0 : 1.0 to 3.0 : 0.0    On Sufficient Demand Prerequisite(s):Instructor/Department Chair Approval Provides short courses, workshops, and special programs in hospitality management or culinary arts topics. Repeatable for up to three credits.

HM 297R      (Active) Independent Study 1.0 to 3.0 : 1.0 to 3.0 : 0.0    On Sufficient Demand Prerequisite(s):Department Chair Approval Offers independent study as directed in reading, in individual projects, etc., in the area of hospitality management or culinary arts at the discretion and approval of the department chair. May be repeated for up to 3 credits.

HM 3020      (Active) Hospitality Managerial Accounting 4.0 : 4.0 : 0.0    F Prerequisite(s):ACC 2010 Presents managerial accounting concepts and explains how these concepts apply to specific operations within the hospitality industry. Covers the principles and procedures involved in developing an operating budget, income and costs controls, and pricing models. Designed to present the general conceptual framework for understanding managerial accounting concepts and then make decisions using various techniques that are informed, rational, and well thought out. Introduces various financial topics and practice application techniques. Lectures, demonstrations, and case studies will be used in class.

HM 3050      (Active) Country Club Management 3.0 : 3.0 : 0.0    On Sufficient Demand Provides a basic understanding of country club management with golf operations. Analyzes management's functions and responsibilities in such areas as administration, organization, communications, accounting, marketing, and human relations. Examines industry opportunities and future trends. Includes lectures, field trips, guest speakers, films, and tapes. Completers should have knowledge of career opportunities and basic hospitality management principles.

HM 3150      (Active) Hospitality Finance 3.0 : 3.0 : 0.0    Sp Prerequisite(s):HM 3020 Presents the general conceptual framework for understanding and applying techniques of value creation for a hospitality firm. Includes risk and value, timing and value of cash flows, valuation and required rates of return, capital expenditure analysis, project valuation criteria, capital structure management, and financial markets. Introduces financial topics and practices application techniques. Includes lecture, demonstration, case studies, and guest speakers.

HM 3200    (Cross Listed With:  MGMT 3200 ,  MGMT 3200 ,  )   (Active) Global Tourism 3.0 : 3.0 : 0.0    F Prerequisite(s):MGMT 2200 or ENGL 2010 or ENGL 2020 Studies the history and future of tourism, the impacts (environment, culture, economy) of tourism, and tourist behavior. Includes lectures, case studies, field trips, and guest speakers. Completers should be sophisticated travelers and understand the nature of the world's largest industry and its impacts on society and national economies.

HM 3210    (Cross Listed With:  MGMT 3210 ,  MGMT 3210 ,  )   (Active) Convention and Events Management 3.0 : 3.0 : 0.0    F Prerequisite(s):ENGL 2010 or ENGL 2020 Analyzes the meeting, convention, and events industry. Covers the various disciplines of planning including site selection, organizing, budgeting, catering, entertainment, and promotion. Introduces career opportunities through guest speakers who are industry professionals.

HM 3390      (Active) Hotel Operations II 3.0 : 3.0 : 0.0    F Prerequisite(s):HM 1130 Overviews fundamentals of housekeeping management. Describes the management functions, tools, and practices required in today's lodging and institutional housekeeping departments. Provides students with information they need to successfully manage a physical plant and work effectively with engineering and maintenance. Includes lecture, role play, site visits, film, and tapes. Completers should have a basic understanding of housekeeping and facility management.

HM 3640      (Active) Food and Beverage Controls 3.0 : 3.0 : 0.0    F, Sp Prerequisite(s):ACC 2010 Designed for hospitality management majors and as elective credit for other business majors. Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, income and cost control, menu pricing, and computer applications. Includes lecture and computer simulation. Completers should have a basic understanding of control functions within a hospitality unit and be familiar with computer control systems.

HM 3710      (Active) Marketing of Hospitality Services 3.0 : 3.0 : 0.0    Sp Prerequisite(s):MGMT 2200 For hospitality management majors and as elective credit for other business majors. Provides basic knowledge and practical experience which will enable students to develop strategic marketing plans for hotel/motel properties. Focuses on practical sales techniques, proven approaches to selling to targeted markets, and advertising's role in sales. Includes lecture, role play, case studies, simulations and projects. Completers should be able to develop a marketing study of hospitality unit and understand marketing and sales techniques.

HM 4550      (Active) Hospitality Industry Management 3.0 : 3.0 : 0.0    Sp Prerequisite(s):HM 3710 and Matriculation into Business Management Bachelor's Degree Program or Hospitality Management Bachelor's Degree Program Examines delivery of the organization's product or service. Includes investigative and production planning, scheduling of operations, allocation of resources, manpower and equipment decisions, inventory control, production planning, and quality.

HM 4750      (Active) Etiquette for Golf and Business 1.0 : 1.0 : 1.0    On Sufficient Demand Examines the development of etiquette skills in dealing with situations in business, dining, and golf. Includes lectures and participation in a luncheon, a formal dinner, a reception, and two rounds of golf. Completers should have a better knowledge of the importance of proper business etiquette.

HM 481R      (Active) Cooperative Work Experience 2.0 to 8.0 : 0.0 : 10.0 to 40.0    Su, F, Sp Prerequisite(s):Approval of School of Business Career and Corporate Manager For Bachelor of Science Degree students in Business Management or Hospitality Management. Provides opportunities to apply classroom theory on the job. Students work as employees in a job that relates to their careers while enrolled at the College. Credit is determined by the number of hours a student works during the semester. Completers meet individually set goals. Three credits may be applied toward a Bachelor of Science degree in Business Management; six credits may be applied to the Hospitality Management degree. Course will be graded credit or no-credit.

HM 482R      (Active) Internship 2.0 to 8.0 : 0.0 : 10.0 to 40.0    Su, F, Sp Prerequisite(s):Approval of School of Business Career and Corporate Manager For students working towards a Bachelor of Science Degree in Hospitality Management and the Business Management degree with the Hospitality emphasis. Provides a transition from school to work where learned theory is applied to actual practice through a meaningful on-the-job, non-paid experience commensurate with upper-division classroom instruction. Six hours of Internship work experience will be required toward graduation in the Hospitality Management emphasis.

HM 496R      (Active) Hospitality Management Seminar 1.0 to 3.0 : 1.0 to 3.0 : 0.0    On Sufficient Demand Prerequisite(s):Instructor/Department Chair Approval Provides short courses, workshops, and special programs in hospitality management. Repeatable for up to three credits.

HM 497R      (Active) Independent Study 1.0 to 3.0 : 1.0 to 3.0 : 0.0    On Sufficient Demand Prerequisite(s):Department Chair Approval For bachelor's degree students and other interested persons. Offers independent study as directed in reading, in individual projects, etc., in the area of hospitality management at the discretion and approval of the department chair.