College Catalog Cover Design 2 - Pima Community College

Hotel and Restaurant Management
For courses numbered 098, 198, 298, see “Topic Courses” on page 292
HOTEL AND RESTAURANT MANAGEMENT
HRM 100 Introduction to the Hospitality Industry
3 cr. hrs. 3 periods (3 lec.)
Overview of the hospitality, travel, and tourism industry. Includes hospitality careers, foodservice, restaurant organization,
hotels and hotel organization, meeting industry, management and leadership, human resources, marketing and selling,
marketing communications, management companies, franchising, and ethics in hospitality management.
Offered: Fall, Spring.
HRM 101 Front Office Procedures
3 cr. hrs. 3 periods (3 lec.)
Principles and procedures for front office operations in hotels and resorts. Includes classification of hotels, hotel
organization, front office operations, reservations, registration, front office accounting, check out and settlement, night
audit, planning and evaluating operations, revenue management, and managing human resources.
Offered: Fall, Spring.
HRM 104 Hotel Food and Beverage Management
3 cr. hrs. 3 periods (3 lec.)
Hotel food and beverage operations and management. Includes volume food management history, management
structures and functions, personnel management, facilities, tools, and equipment, purchasing and storage, beverage
management and service, controlling costs/quality assurance, food preparation techniques, sanitation, liability issues,
menus and recipes, and food products.
Offered: Fall.
HRM 110 Food Service Systems Management
3 cr. hrs. 3 periods (3 lec.)
Introductory course identifying and describing the various interrelated components of systematic foodservice
management. Students will be introduced to cost management theory, system control, and financial management.
Offered: Fall.
HRM 111 Commercial Food
3 cr. hrs. 5 periods (2 lec., 3 lab)
Introduction to all facets of hot foods in a commercial kitchen including the application of the principles, procedures, and
the techniques involved in small or large quantity food preparation and production.
Prerequisite(s): HRM 110.
Offered: Spring, Summer.
HRM 120 Meetings and Convention Management
3 cr. hrs. 3 periods (3 lec.)
Principles for the professional meeting manager. Includes site selection, conventions and visitors bureaus, the art of
negotiation, confirmation letters, contracts, and lease agreements, program planning, budgeting and financial
management, liability and convention/meeting insurance, housing, working with meeting facilities, food and beverage
arrangements, transportation, audio-visual equipment, and exhibitions.
Offered: May not be offered this year, check class schedule.
HRM 135 Catering for Meetings and Events
3 cr. hrs. 3 periods (3 lec.)
Inroduction to catering industry involving both on-premise and off-premise catering businesses. Includes concepts and
skills related to client relations, menu planning based on client needs, busgeting and proposals, current catering practices,
time management, scheduling, and client follow-up. Also includes research in catering trends, theme catering
incorporating cultural and ethic sensitivity, appropriate venue selection as applied to overall client and guest satisfaction.
Prerequisite(s): HRM 110.
Information: Prerequisite may be wavied with departmental consent.
Offered: Fall.
HRM 140 Introduction to Bar and Beverage Management
3 cr. hrs. 3 periods (3 lec.)
Introduction to the fundamental areas of beverage operations. Includes planning of the bar, bar staffing and training, legal
regulations, standardized recipes, drink costing and pricing, and beverage production methods and mixology. Also includes
product identification; purchasing, receiving, storing and issuing beverages; service of spirits, wine and beer products;
marketing and menu development; and cost controls of a beverage operation.
Prerequisite(s): HRM 110.
Recommendation: Students should be 21 years of age.
Offered: May not be offered this year, check class schedule.
Pima Community College Catalog 2011/2012 470