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CURRICULUM COURSE DESCRIPTIONS 321
HRM-120 Front Office Procedures 3 (3-0) S
Prerequisites: None
Corequisites: None
This course introduces a systematic approach to lodging front office procedures.
Topics include reservations, registration, guest satisfaction, occupancy and revenue
management, security, interdepartmental communications, and related guest services.
Upon completion, students should be able to demonstrate a basic understanding of
current front office operating systems, including efficient and courteous guest
services. (2011 FA)
HRM-140 Legal Issues-Hospitality 3 (3-0) F
Prerequisites: None
Corequisites: None
This course covers the rights and responsibilities that the law grants to or imposes
upon the hospitality industry. Topics include federal and state regulations, historical
and current practices, safety and security, risk management, loss prevention, relevant
torts, and contracts. Upon completion, students should be able to demonstrate an
understanding of the legal system and the concepts necessary to prevent or minimize
organizational liability. (2011 FA)
HRM-160 Info Systems for Hosp 3 (2-2) F
Prerequisites: None
Corequisites: None
This course covers current technology and technological issues for the future as they
apply to the hospitality industry. Emphasis is placed on the effect of technology on e-
commerce, human resources, menu management, and hospitality management
systems. Upon completion, students will be able to demonstrate competence in
utilizing contemporary information application systems in a hospitality setting. (2011
FA)
HRM-210 Meetings & Event Planning 3 (3-0) F
Prerequisites: ENG-085
Corequisites: None
This course introduces concepts related to the planning and operation of conventions,
trade shows, professional meetings, and foodservice events. Emphasis is placed on
methods of marketing, selling, organizing, and producing conventions, events, and
trade shows that will increase financial and environmental value. Upon completion,
students should be able to demonstrate an understanding of management principles
for multi-function, multi-day conferences and events. (2011 FA)
HRM-215 Restaurant Management 3 (3-0) F
Prerequisites: ENG-085, CUL-135
Corequisites: None
This course provides an overview of the responsibilities and activities encountered in
managing a food and beverage operation. Topics include planning, organization,
accounting, marketing, trends, and human resources from an integrated managerial
viewpoint. Upon completion, students should be able to demonstrate an
understanding of the operation of a restaurant. (2011 FA)