College Catalog Cover Design 2 - Pima Community College

HRM 145 Hospitality Purchasing Management
3 cr. hrs. 3 periods (3 lec.)
Introduction to the essential managerial aspects of hospitality purchasing. Includes product identification, supplier
information, and the receiving, storing and issuing practices currently used in the hospitality industry with an emphasis on
strategic selection and procurement considerations based on item need and value and supplier information. Also includes
the purchase of major equipment, small wares, textiles and vendor services, as well as, the use of computer software
designed for purchasing in the hospitality industry.
Prerequisite(s): HRM 110.
Offered: May not be offered this year, check class schedule.
HRM 150 Executive Housekeeping
3 cr. hrs. 3 periods (3 lec.)
Foundations and applications of housekeeping operations. Includes housekeeping techniques, organizational planning and
laundry operations, and procedures and guidelines for security and safety.
Offered: Fall, Spring.
HRM 199 Introduction to Co-op: Hotel and Restaurant Management
1 cr. hrs. 1 periods (1 lec.)
See Cooperative Education (CED) section for description.
Corequisite(s): HRM 199WK
Information: May be taken two times for a maximum of two credit hours.
Offered: Fall, Spring.
HRM 199WK Co-op Work: Hotel and Restaurant Management
1-8 cr. hrs. 5-40 periods (5-40 lab)
See Cooperative Education (CED) section for description.
Corequisite(s): HRM 199
Information: May be taken two times for a maximum of sixteen credit hours.
Offered: Fall, Spring.
HOTEL AND RESTAURANT MANAGEMENT
HRM 211 Introduction to Hospitality Sales and Marketing
3 cr. hrs. 3 periods (3 lec.)
Basic principles and practical skills for developing marketing strategies and the implementation of marketing plans for
hopsitality enterprises. Includes the vision of marketing as a management philosophy to guide the design and delivery of
guest services and the examination of the dynamic relationship between hospitality marketing and daily operations. Also
includes an emphasis on sales as an aspect of meeting the needs of the customer, personal selling of the right product in
the right place at the right time as an integral part of hospitality operations.
Prerequisite(s): HRM 100.
Offered: May not be offered this year, check class schedule.
HRM 235 Hospitality Law
3 cr. hrs. 3 periods (3 lec.)
Examination of legal aspects of hospitality management. Includes basic legal principles governing hospitality operation,
hotel-guest relationship, hotel’s duties to guest and others, laws relating to restaurants, foodservice, and bars, and laws
relating to hotel employees and general hotel operations.
Prerequisite(s): HRM 100.
Offered: Fall.
HRM 245 Hospitality Human Resource Management
3 cr. hrs. 3 periods (3 lec.)
Examination of personnel issues. Includes recruitment, selection, orientation, training, wage and benefit, legal issues, and
employee appraisal.
Prerequisite(s): HRM 100.
Offered: Spring.
HRM 299 Introduction to Co-op: Hotel and Restaurant Management
1 cr. hrs. 1 periods (1 lec.)
See Cooperative Education (CED) section for description.
Prerequisite(s): A minimum of 12 credit hours of Hotel and Restaurant Management (HRM) prefix courses or one year
of related industry work experience is required before enrolling in this course.
Corequisite(s): HRM 299WK
Offered: Spring.
HRM 299WK Co-op Work: Hotel and Restaurant Management
1-3 cr. hrs. 5-15 periods (5-15 lab)
See Cooperative Education (CED) section for description.
Prerequisite(s): A minimum of 12 credit hours of Hotel and Restaurant Management (HRM) prefix courses or one year
of related industry work experience is required before enrolling in this course.
Corequisite(s): HRM 299
Offered: Spring.
Pima Community College Catalog 2011/2012 471