Austin Community College

FY 2009 Course Descriptions

Hospitality Management

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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. Skills: R ( ) Course Type: W

HAMG 1300 INTRODUCTION TO THE CASINO AND GAMING INDUSTRY (3-3-0). Overview of casino operations including the economics of the casino and its interface with hotel and other organizations and the practices and problems associated with the casino management such as staffing, security, controls, taxation and entertainment. Skills: B ( ) Course Type: W

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 ( ) Course Type: W

HAMG 1319 COMPUTERS IN HOSPITALITY (3-2-2). An introduction to computers and their relationship as an information system to the hospitality industry. The course includes an overview of industry-specific software. Skills: R ( ) Course Type: W

HAMG 1321 INTRODUCTION TO HOSPITALITY INDUSTRY (3-3-0). An introduction to lodging and food service operations. Topics include growth, development, organization, structure and management of food service operations; human resources, marketing, security, engineering and maintenance of hospitality operations; and opportunities within the travel and tourism industry. ( ) Course Type: W

HAMG 1324 HOSPITALITY HUMAN RESOURCES MANAGEMENT (3-3-0). A study of the principles and procedures of managing people in the hospitality industry. Skills: E ( ) Course Type: W

HAMG 1340 HOSPITALITY LEGAL ISSUES (3-3-0). A course in legal and regulatory requirements that impact the hospitality industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations, and product liability laws. 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 ( ) Course Type: W

HAMG 1391 SPECIAL TOPICS IN HOSPITALITY ADMINISTRATION AND MANAGEMENT (3-3-0). Topics address recently identified current events, skills, knowledge, and/or attitudes and behaviors pertinent to the technology or occupation and relevant to the professional development of the student. This course was designed to be repeated multiple times to improve student proficiency.
Skills: B ( ) Course Type: W

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. Skills: I ( ) Course Type: W

HAMG 2307 HOSPITALITY MARKETING AND SALES (3-3-0). Identification of the core principles of marketing and their impact on the hospitality industry. Organization of hospitality marketing functions. Primary focus on marketing programs and their roles in the management of successful hospitality organizations. Study of the use of hospitality services as an incentive to help meet marketing objectives. Includes the organization and marketing of transportation, hotels, restaurants, tour and ground operators, destination, and other creative services. Skills: R ( ) Course Type: W

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: B Prerequisites: MATH 1332 and HAMG 1308. ( ) Course Type: W

HAMG 2389 INTERNSHIP - HOSPITALITY ADMINISTRATION/MANAGEMENT, GENERAL (3-0-13). A work-based learning experience that enables the student to apply specialized occupational theory, skills and concepts. A learning plan is developed by the college and the employer. This may be a paid or unpaid experience. This course may be repeated if topics and learning outcomes vary. Insurance: $3.50Skills: P ( ) Course Type: W

RSTO 1325 PURCHASING FOR HOSPITALITY OPERATIONS (3-3-0). Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. Skills: R ( ) Course Type: W

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Course Descriptions as of October 07, 2008 04:23am
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