DITA 2331 PURCHASING, RECEIVING AND STORAGE OF FOOD (3-3-0). The basics of purchasing to include specification, methods, ordering, inventory, and receiving controls. In depth study of meat, poultry, fish, dairy, and fruits and vegetables and how they related to inspection, regulations, storage and receiving. Emphasis on alcoholic beverage purchasing, receiving, and storeroom control to include an understanding of wines, beer and distilled spirits. (HHM 1633)
EHKP 1301 HOUSEKEEPING SUPERVISION (3-3-0). An overview of the fundamentals of housekeeping management in the hospitality industry including the management functions, tools, and practices in today's lodging and institutional housekeeping departments. (HHM )
FDST 1213 SANITATION AND SAFETY (3-3-0). Introduction to sanitation and public health as related to the food service industry, including potential hazards that may occur in the operation and production of food. (HHM 1613)
HAMG 1219 COMPUTERS IN HOSPITALITY (2-1-2). An introduction to computers and their relationship as an information system to the hospitality industry. Fee: $12 Prerequisites: (HHM 1031)
HAMG 1313 FRONT OFFICE PROCEDURES (3-3-0). A study of the flow of activities and functions in today's lodging operation. Topics include a comparison of manual, machine assisted, and computer based methods for each front file function. Skills: R Prerequisites: (HHM 2043)
HAMG 1324 HOSPITALITY HUMAN RESOURCES MANAGEMENT (3-3-0). A study of the principles and procedures of managing people in the hospitality industry. (HHM 1643)
HAMG 1340 HOSPITALITY LEGAL ISSUES (3-3-0). Hospitality Management policies are presented to ensure compliance and minimize the danger of legal liability. Innkeeping, restaurants, alcoholic beverage, insurance and labor laws and legislation affecting the hospitality industry are the major themes of the course. Skills: R (HHM 2013)
HAMG 2201 PRINCIPLES OF FOOD AND BEVERAGE OPERATIONS (2-2-0). An introduction to food, beverage, and labor cost controls with an overview of the hospitality industry from procurement to marketing. Examination of cost components including forecasting, menu planning and pricing, logistical support, production, purchasing and quality assurance. (HHM )
HAMG 2305 HOSPITALITY MANAGEMENT AND LEADERSHIP (3-3-0). An overview of management and leadership in the hospitality industry with an emphasis on management philosophy, policy formulation, communications, motivation and team building. (HHM 2063)
HAMG 2307 HOSPITALITY MARKETING AND SALES (3-3-0). Identification of the core principles of marketing and their impact on the hospitality industry. Skills: R Prerequisites: (HHM 1051)
HAMG 2332 HOSPITALITY FINANCIAL MANAGEMENT (3-3-0). Methods and application of financial management within the hospitality industry. Primary emphasis on sales accountability, internal controls, and report analysis. Skills: R Prerequisites: (HHM 1041)
HAMG 2337 HOSPITALITY FACILITIES MANAGEMENT (3-3-0). Identification of building systems, facilities management, security and safety procedures. ( )
HAMG 2389 INTERNSHIP - HOSPITALITY ADMINISTRATION AND MANAGEMENT (3-1-12). An experience external to the college for an advanced student in a specialized field involving a written agreement between the educational institution and a business or industry. Mentored and supervised by a workplace employee, the student achieves objectives that are developed and documented by the college and that are directly related to specific occupational outcomes. This may be a paid or unpaid experience. This course may be repeated if topics and learning outcomes vary. Prerequisites: Departmental Approval required. (HHM 2113)