2021-2022 Catalog 
    
    Oct 24, 2021  
2021-2022 Catalog

Course Descriptions


 

Hotel-Motel-Restaurant Management

  
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    HMR 101 - Introduction to the Hospitality Industry (3 Credits)


    This course offers an introduction to the hotel, motel and restaurant fields, as well as the basic principles and fundamental processes of management. The focus is on problems typically experienced at the supervisory level. Major areas of concentration include delegation, communication, motivating employees and leadership skills. Lecture Hours: 39. Usually offered in the fall and spring.
  
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    HMR 135 - Introduction to Lodging Operations (3 Credits)


    This course provides students with an in-depth analysis of the management of lodging properties, including an extensive examination of each department such as front desk, housekeeping, reservations, banquets, sales and marketing, engineering, food and beverage, and other interdependent departments within the lodging operation. Lecture Hours: 39. Usually offered in the spring.
  
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    HMR 154 - Food Service Management (3 Credits)


    This course is designed to familiarize the student with commercial restaurant operations. Topics include dining room service, buffet displays, planning banquets, modern management techniques and design considerations for restaurants. Lecture Hours: 39. Usually offered in the fall.
  
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    HMR 205 - Purchasing and Cost Control (3 Credits)


    This course includes the presentation of materials and managerial information needed for the operation of a hotel, motel or food establishment. It includes the study of purchasing functions, organization, policies and sources of supply, quality concepts, pricing, storekeeping and the forecasting of food, beverages and other supplies. Also offered are in-depth studies of various established cost control systems, focusing on the food and labor cost controls necessary for a profitable and economical operation. Lecture Hours: 39. Usually offered in the fall.
  
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    HMR 235 - Travel and Tourism (3 Credits)


    This course introduces students to the travel and tourism industry. The focus is on destination travel, such as historic sites and sporting events, tourism management from the local to the international level and both private and public organizations that promote, manage and organize travel and tourism. This course also emphasizes the importance of cultural diversity, social and ecotourism, legal and ethical issues, and the political and economic components of tourism. Lecture Hours: 39. Usually offered in the fall.
  
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    HMR 250 - Events and Meeting Management (3 Credits)


    This course covers convention sales and management, facilitating customer success and relationships with other suppliers in the hospitality industry. Also covered are small group meetings, large convention exhibits and other special events. Lecture Hours: 39. Prerequisite(s): BMT 102  or permission of the department head. Usually offered in the spring.
  
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    HMR 256 - Food and Beverage Management (3 Credits)


    Students receive an overview of food and beverage operations and management. Topics include careers, equipment layout and decor, menu planning, management development, customer service, purchasing, receiving and storage. Lecture Hours: 39. Usually offered in the spring.
  
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    HMR 258 - Food Service Trends (2 Credits)


    This course focuses on contemporary issues and trends in the food service indus­try. Topics include current trends such as demographic changes, online orders and food delivery, food waste, food labeling, genetically modified organisms (GMOs), frozen and canned foods, and technology. Lecture Hours: 26. Prerequisite(s): HMR 101 , HMR 154 HMR 256 , BMT 160  and permission of the department head. Usually offered in the spring.
  
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    HMR 260 - Hotel-Motel-Restaurant Field Experience (2 Credits)


    In order to obtain an actual training experience, the student secures or is placed in an approved position relevant to his or her area of emphasis. The student is required to develop, in cooperation with the instructor and field supervisor, a learning contract for the field experience. Supervision and grading of the training experience are provided by both the instructor and the field supervisor. Field Experience Hours: 100. Prerequisite(s): Permission of the department head. Usually offered in the fall, spring and summer.
  
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    HMR 265 - HMR Capstone (3 Credits)


    This course allows students to apply all of the knowledge they acquired in previous courses by performing practical scenarios. Areas of instruction include team building, effective communication, decision making, problem solving, financial analysis, customer service and menu design. Lecture Hours: 39. Prerequisite(s): Permission of the department head. Usually offered in the spring.