HHM 1041 HOSPITALITY ACCOUNTING LAB (1-0-2). An industry specific lab concerned with established hospitality systems such as Uniform Systems of Accounts, Invoice Coding, and Budgets. Emphasis placed on Food and Beverage costs and how they relate to the budget development. Fee: $12 Skills: R Prerequisites: Previous completion or concurrent enrollment in OST 1053 Or ACC 1623.
HHM 1051 SALES AND MARKETING LAB (1-0-2). An industry specific lab concerned with internal and external sales strategies including: understanding your customer, the menu as a marketing tool, group vs. transient interaction, advertising/public relations and personal sales techniques. Skills: R Prerequisites: Previous completion or concurrent enrollment in MKT 1013.
HHM 1613 SANITATION AND SAFETY (3-3-0). A study of sanitation and safety and how it relates to the foodservice industry. Special attention will be given to the study of common infectious food borne diseases and the selected laws, codes and ordinances that govern this area of the industry. The course will also include a practical application for sanitation, safety, OSHA and training with regard to personnel and equipment. A certificate is awarded at the successful completion of the Sanitation section. Skills: R
HHM 1624 FUNDAMENTALS OF PROFESSIONAL COOKING (4-3-2). Identification of basic perishable and nonperishable food and goods with emphasis on their fabrication. Lectures focus on basic cooking principles and their relationship to methods of preparation, menu development and cost control followed by practice in the demo kitchen. Two hour lab for hands-on technique in food preparations. Fee: $20 Skills: R
HHM 1633 PURCHASING AND COST CONTROL (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. Skills: R
HHM 1643 HUMAN RESOURCE MANAGEMENT (3-3-0). This course is an introduction to Human Resource Management. The student will develop an understanding of the employment process, training, evaluation and reward systems. The primary course goal is to generally develop an understanding of the rights of the employee, the customer and the owner. Skills: R
HHM 2013 HOSPITALITY LAW (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 2023 KITCHEN OPERATIONS (3-3-0). Advanced study in the recipe and its structure, the menu and quantity preparation. Emphasis on stocks, soups, and sauces; the pantry, charcuterie and garde manager and the bake shop with focus on plate presentation. Students will plan and implement one special event. Skills: R Prerequisites: HHM 1624.
HHM 2033 DINING ROOM AND BEVERAGE OPERATIONS (3-3-0). An introduction to the operation of a dining room with food and beverage service. Topics include personnel and organization, methods of table service, menu terminology, table arrangement, requirements for supplies and equipment, sales promotion techniques and revenue control. Students will plan and implement one special event. Skills: R Prerequisites: HHM 1624.
HHM 2043 HOTEL OPERATIONS (3-3-0). An application of management techniques for the administration of hotels and resorts. Emphasis on analysis of procedures used in hotel front offices including salesmanship, housekeeping, laundry, and guest room maintenance and the maintenance of guest accounts. At the end of the course, the student will receive certification from the AHMA. Skills: R Prerequisites: HHM 1624.
HHM 2053 QUALITY FOOD MANAGEMENT (3-3-0). The student will apply concepts and skills learned in the Fundamentals of Professional Cooking together with Dining Room and Beverage Operation, Kitchen Operations or Hotel Operations in a luncheon and catering event restaurant setting. Focus on food and beverage service techniques and complete menu and food preparation and presentation. All students will be rotated through the various stations in both the back and front of the house. Emphasis on menu planning and terminology while stressing kitchen and dining organization and flow. Skills: R Prerequisites: HHM 1624 and one of the following HHM 2023, HHM 2033, or HHM 2043.
HHM 2063 CRITICAL THINKING FOR HOSPITALITY MANAGERS (3-3-0). This course is designed to spotlight current industry specific issues relating to all phases of the hospitality industry. The goal is to aid the student in the effective use of critical and creative thinking in the area of organizational and individual motivation. This seminar style approach will also include group and individual study, as well as trips to various hospitality operations to view first hand applications. Skills: R
HHM 2073 SPECIALIZED CAPSTONE INTERNSHIP (3-1-12). For Tech-Prep students. Each segment covers specific occupational applications to the students learning objectives that are beyond the scope of other courses. Students will be required to complete a job related assignment covering selected occupational objectives basic to the industry. Prerequisites: Instructor approval.
HHM 2083 SPECIALIZED CAPSTONE INTERNSHIP (3-1-12). For Tech-Prep students. Each segment covers specific occupational applications to the students learning objectives that are beyond the scope of other courses. Students will be required to complete a job related assignment covering selected occupational objectives basic to the industry. Prerequisites: Instructor approval.
HHM 2093 SPECIALIZED CAPSTONE INTERNSHIP (3-1-12). For Tech-Prep students. Each segment covers specific occupational applications to the students learning objectives that are beyond the scope of other courses. Students will be required to complete a job related assignment covering selected occupational objectives basic to the industry. Prerequisites: Instructor approval.
HHM 2113 MANAGEMENT INTERNSHIP I (3-1-12).
HHM 2123 MANAGEMENT INTERNSHIP II (3-1-12).
Supervised, on-the-job training (OJT) Internships for students working 15 hours per week at a training station approved by the Department Head of the student's degree program. Each OJT student will be assigned to a specific instructor who will work with the student and the corresponding employer to develop appropriate learning objectives for the semester. OJT students are required to initiate contact with the supervising instructor on a weekly basis for the purpose of providing interaction concerning the progress being made toward the students learning objectives and course requirements.
Prerequisites: Instructor approval.