2004-2005 COLLEGE CATALOG - Luzerne County Community ...

HOTEL AND RESTAURANT MANAGEMENT/
PASTRY ARTS MANAGEMENT
HRM 101-Fundamentals of Food 2 Lect., 2 Lab., 3 Sem.-Hrs.
Various types of foods - their composition, use in meals, preparation and the
scientific principles (physical, chemical and bacteriological) involved in their preparation;
food processing prior to marketing; laboratory exercises supplement classroom
theory.
HRM 105-Food Sanitation and Safety 3 Sem.-Hrs.
Basic principles of microbiology and their relationship to the Food Service Industry;
causes and control of food-borne illness; sanitary practices in food preparation;
dishwashing procedures; sanitation of kitchen, dining room and equipment;
sanitary regulations; personal hygiene; safety procedures; OSHA regulations and
reporting procedures.
HRM 109-Nutrition and Menu Planning 3 Sem.-Hrs.
Elementary nutrition and its application to menu planning; composition, minimum
requirements and food sources of essential nutrients; theory and principles
of menu planning.
HRM 122-Food Purchasing 3 Sem.-Hrs.
Principles involved in preliminary planning, concept development, design and
layout for foodservice operations in hotels, chains, restaurants and institutions.
Workstation arrangement and equipment.
HRM 126-Quantity Food Preparation 1 Lect., 5 Lab., 4 Sem.-Hrs.
Emphasis placed on food preparation as related to standardized recipes, work
methods, pantry production, and the preparation of soups, sauces, gravies, breads,
and desserts.
Prerequisite: HRM 101.
HRM 130-Hotel and Restaurant Operations 3 Sem.-Hrs.
A study of the hotel and restaurant industry covering such aspects as sales promotions,
advertising, legal aspects, insurance, labor-management relations, ethics.
HRM 132-Property Management and Housekeeping 3 Sem.-Hrs.
Study of function and principles involved in housekeeping and plant maintenance.
Course includes cost of operation, managing maintenance needs, water and
waste water systems, energy management, HVAC systems, lighting, etc. the building
and exterior facilities, landscape and grounds, parking areas, facility design
and renovations.
HRM 134-Management in the Hospitality Industry 3 Sem.-Hrs.
Management in the hospitality industry is designed to explain the principles of
supervision as they apply specifically to the hospitality industry. The basic principles
of management are clearly explained, as well as their practical applications
in a day-to-day setting. The course further provides relevant examples of proven
ways to get maximum results of hospitality supervision and management through
responsible direction and guidance. This course is one of three certification courses
designed to provide students desiring to become executive chefs with a basic understanding
of supervision with the hospitality industry.
HRM 140-Professional Food Service 1 Lect., 1 Lab., 2 Sem-Hrs.
This course will consist of lectures, demonstrations and hands-on laboratory
work intended to familiarize the students with the multifaceted world of hospitality
service, from guest, table service, types of service, banquet and ala carte service
283