Undergraduate Course Descriptions - Sullivan University | Library

HRM 115 FOODSERVICE MANAGEMENT BY MENU
(4 CREDITS)
In today’s complex makeup of foodservice management, the
menu is the controlling document that affects every area of
operation in the facility. Proper menu planning and writing
is vital in today’s society with consumer advocate groups
demanding fresh and healthful offerings, corporate boardrooms
demanding more sales and profits, and government bureaucracy
demanding accurate menu terminology. Foodservice
Management by Menu will present the menu as a central theme
that controls and influences all foodservice functions, and it
will tie the menu in with overall management principles that
are essential to operating a profitable foodservice establishment.
Prerequisite: HRM 104
HRM 164 HOSPITALITY MANAGEMENT AND
SUPERVISION (4 CREDITS)
This course introduces the student to techniques of
management. The techniques provided are general rather than
specific, but they are fundamental to the understanding of
management. These techniques help students solve problems
they will encounter in the field. Students are tested through
observation and practice. Prerequisite: None
HRM 204 MANAGING CONVENTION SALES AND
SERVICES (4 CREDITS)
The course will offer practical insight into the different kinds of
meetings and conventions, the types of organizations that stage
such events, and the people who hold the key to site selection.
The course also includes material on how to analyze a hotel
property or a free-standing restaurant operation to determine
which segments of the market may be sold and serviced
successfully and how to organize a sales staff as well as an
operations staff to target the desired business.
Prerequisite: HRM 104
HRM 208 DESTINATION MANAGEMENT AND
MARKETING (4 CREDITS)
This course will give students a basic understanding of the roles
destination management organizations and convention and
visitors bureaus play in the hospitality and tourism industries.
All aspects of organization operations are covered, including
service, research, product development, human resources, and
financial management. Prerequisite: HRM 104
HRM 244 WINES AND SPIRITS (4 CREDITS)
This course provides the student with a hands-on approach to
the complete cycle of wine and spirits from manufacturing and
production through purchasing, sales, service, and accounting.
Prerequisite: None
HRM 284 HOTEL/RESTAURANT PRACTICUM
(6 CREDITS)
The capstone class places the student in a real world experience
either in the University’s on-campus fine dining restaurant,
Winston’s or in an appropriate hotel or conference center where
the student has opportunities to participate in service and/or
management level activities to provide actual situation to their
educational experience. This class lasts from 12-14 weeks versus
the normal 11-week quarter. Prerequisites: Approval of the
Hotel/Restaurant Department Head, BFS 104, BFS 106
117
HRM 292 LEGAL ASPECTS OF HOTEL, MOTEL AND
RESTAURANT OPERATION (2 CREDITS)
An introduction to a multitude of laws, regulations, and
codes which govern the daily operation of hotels, motels, and
restaurants. A basic understanding of these laws alerts students
to a number of potential legal problems and shows how they may
be prevented. In addition, other general business legal documents
(i.e. contracts) and relations are examined. Prerequisite: HRM
104
HUMAN RESOURCE LEADERSHIP
HRL 303 DIVERSITY PERSPECTIVES IN THE
WORKPLACE (4 CREDITS)
This course is a study of human diversity and the changing
workplace. It addresses the demands and opportunities placed
upon the human resource practitioners and how they may
become a more effective people managers. It assists the human
resource managers in the understanding of diversity issues
and helps them deal with the myriad of challenges related to
diversity in the workplace. Prerequisite: None
HRL 310 HUMAN RESOURCE PERSPECTIVES IN
GUIDANCE AND COUNSELING
(4 CREDITS)
This course is a comprehensive review of the various theories,
concepts and approaches of counseling needed in the human
resource setting. It enhances the ability of the human resource
manager to relate to personal issues relevant to work and
familial issues that stifle effectiveness and productivity. It allows
the manager to recognize areas where he/she can assist and
where referral is more appropriate. It additionally strengthens
the competencies of the manager in the area of career
counseling. Prerequisite: None
HRL 320 ORGANIZATIONAL DEVELOPMENT
(4 CREDITS)
This course addresses the role the human resource manager
plays in the examination, implementation and development of
organization change. Factors reviewed include individual and
organizational resistance, the organizational climate, teambuilding
techniques, feedback initiatives, conflict resolution
and how the implementation of quality enhances and improves
overall effectiveness. Prerequisite: None
HRL 330 INDUSTRIAL/ORGANIZATIONAL
PSYCHOLOGY FOR HUMAN RESOURCE
PROFESSIONALS (4 CREDITS)
This course explores the tools and applications of industrial/
organizational psychology as it relates to the human resource
professional. Areas of emphasis include the improvement
of selection, development, management and retention of
organizational personnel by applying various psychological
techniques including tests and measurements, evaluations,
analyses, human/organizational behavior concepts, etc. Such
topics as pre-employment and personality testing, job analysis,
performance appraisals, training and career development,
diversity concepts, leadership, job satisfaction, motivation,
organizational styles, and working conditions are explored.
HRL 340 ETHICAL ISSUES IN HUMAN RESOURCE
MANAGEMENT (4 CREDITS)
This course explores and reviews ethical issues in organizations
and the role the human resource manager assumes in the overall
organizational ethics perspective. Concepts include corporate
responsibility, the need for responsible corporate philosophies
and leadership. Emphasis is placed upon the application
of theoretical perspectives of ethics and how they relate to
individuals and corporate behavior.
UNDERGRADUATE COURSE DESCRIPTIONS