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. ( )
HAMG 1219 COMPUTERS IN HOSPITALITY (2-1-2). An introduction to computers and their relationship as an information system to the hospitality industry. Offered in Spring. (HHM 1031)
HAMG 1291 SPECIAL TOPICS IN HOSPITALITY MANAGEMENT--FORMAL SERVICE (2-2-0). An overview of the art of business entertaining and being entertained as well as the proper service etiquette in formal dining. Objectives with emphasis on navigating the place setting, correct handling of the knife, fork and napkin, the silent service codes, American, Continental, and Japanese styles of eating, making the toast, managing difficult-to-eat foods, invitations and arrivals, description of table equipment; i.e., glasses, flatware, plates, etc., arriving at the dining table and order of service, and host etiquette will be included. ( )
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 (HHM 2043)
HAMG 1321 INTRODUCTION TO HOSPITALITY INDUSTRY (3-3-0). Overview of the elements of the hospitality industry, discussion of current issues facing the food service, lodging, travel/tourism and meeting management industry. Discussion of current guest needs and service and the role of service in the hospitality industry. ( )
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. Offered in Fall. Skills: R (HHM 2013)
HAMG 1391 SPECIAL TOPICS: HISTORY OF THE HOSPITALITY INDUSTRY IN NEW YORK CITY (3-3-0).
Classroom lectures on the historical impact on the hospitality industry complement on-site experiences at famous hotels, restaurants in New York City, New York. Additional presentations familiarize the student with the host city's culture as well as its innkeeping and tourism.
A trip is planned to attend the American Hotel/Motel & Restaurant Show in New York City. The approximate cost will be published in the course schedule.
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HAMG 2301 PRINCIPLES OF FOOD AND BEVERAGE COST CONTROL (3-3-0). 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. ( )
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. Offered in Spring. (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. Offered in Fall. Skills: R (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. Offered in Fall. Skills: R Prerequisites: HAMG 2201. (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: Department approval required. (HHM 2113)