Curriculum Course Offerings Hotel, Restaurant, and Tourism Program
HRM, 300 Cruise Industry Operations and Sales (3)
This course presents a survey of the modern cruise industry. Careful examination of on-board activities, embarkation/debarkation, shore excursions, and the marketing of cruise line products are offered. Students are acquainted with itinerary development, air / sea finance, law, and various career opportunities. Ship inspections are offered during this course.
HRM, 301 Dining Service Management & Beverage Controls (3)
This course concentrates on the science of dining room service operations. Emphasis is placed on staffing, architecture, human resource development, training, internal and external marketing, and fiscal accountability. A comprehensive study of the history and the modern day facilitation of beverage service and management are provided.
HRM, 315 Nature, Sport, & Destination Management (3)
Students are integrated with the administrate functions of destination management. A solid foundation of knowledge in relation to adventures, sports, and nature based tourism will be explored. The interrelationships of marketing, entrepreneurship, and finance will be analyzed and dissected. A casual field project will challenge the student with implementation of topics and theories discussed.
HRM, 316 Developing Small Hospitality Lodging Properties & Private Club Management (3)
This course is designed to familiarize students with the rewards and challenges of entrepreneurial development. The challenges and specific spectrum of private clubs are incorporated into this course focusing on the manager’s relationship with governing boards, membership, and recreational activities. Simulated consulting assignments are introduced encouraging critical thinking and decision making abilities.
HRM, 320 Athletic Performance & Plant-Based Cuisine (3)
This course presents methods to emphasize the importance of how food can enhance athletic performance. Students are exposed to a global prospective of why people choose vegetarian diets. Daily production and marketing focuses on the following classifications: vegan, lacto/lacto-ovo, and vegetarian diets.
HRM, 325 Weddings, Ceremonies, & Tournament Management (3)
This course introduces students to all aspects of planning, executing, and facilitating ceremonial events. Special emphasis is placed on bar/bat mitzvahs, debutant balls, anniversaries, ethic events, calligraphy, parties, and tournament types. Students examine standard industry practices including: entertainment, catering, budgets, event design, retaining clients, and management strategies are discussed.
HRM, 332 European Cuisine & Oenology (3)
Students are exposed to classic culinary techniques and laboratory experiments. The cuisine of northern, southern, and central Europe is explored. A comprehensive study of wine allows students to understand food pairing and the organoleptic changes of different grapes. Tasting connects the major wine producing regions of the world with modern cuisine.
HRM, 405 Hospitality Product Research & Development Management (3)
This advanced course applies knowledge, sensory analysis, marketing, hands-on concept, and prototype development. Students are exposed to costing calculations, current and cutting-edge travel & tourism models, food science experiments, interpretation, scale, converting recipes, and merchandising,
HRM, 407 Classical Wines, Beers, & Spirits Management (3)
This course offers students an advance comprehension of the European model of wine, beer, and spirit production. Beverage management technics are explored along with sensory analysis. Cocktail recipe creation, production methods, cost analysis, inventory, and merchandizing complement the course. Alcohol training and liability are reviewed.
HRM, 422 Vacation Ownership & Franchising Management (3)
This upper-level course focuses on the owner/manager relationship of vacation ownership. Contrast is explored between traditional resorts, vacation clubs, financial management, and renovations. Business franchising is discussed with sensitivity exercises comparing and contrasting resort management.
HRM, 423 Spa Management (3)
This course explores the growing segment of spas within the hospitality industry. Concepts include: marketing, management, design, strategies, and operations. Wine and nutritionally focused menu techniques combine spa cuisine.
HRM, 424 Resort Management & Travel Operations (3)
This hands-on course studies the total management techniques of resorts and themed properties. The impact of tourism, legal, the airline industry, group tours, weddings, golf operations, and political forces of different countries are examined.
HRM, 460 Chocolate, Ice Cream, & Patisserie Management (3)
Students work collaboratively to create chocolate desserts focusing on techniques and plate presentations. The science of frozen desserts with in the hospitality industry is constructed. A comprehensive study of pastry arts combined with production methods relates to food service management.
HRM 111, Introduction to Service Management (3)
This introductory course examines the organizational aspects of the industrial and scientific segments of the hospitality industry. Aspects of food service, spa management, history, hotel management, and human resources will be explored.
HRM 214, Menu Planning & Sanitation (3)
This course provides students the opportunity to apply the art of menu development while incorporating food and beverage cost control along with sales analysis. Food safety along with the origins of food borne illness and current HACCP fundamentals will be examined. Students will be certified by taking a national sanitation exam.
HRM 221, Hospitality Purchasing (3)
Students are engaged in distinguishing food service purchasing, computer programs, and HACCP flow-thru. Storage and evaluation of fresh, frozen, dry, and canned food stuffs are discussed by sensitivity exercises and problem solving activities.
HRM 223, Travel & Tourism (3)
The art of a global hospitality professional is studied as students investigate hospitality management, human resources, event management, weddings, ceremonies, and current multinational issues. Aspects of group facilitation, activity sequencing, and debriefing are discussed.
HRM 310, Managing Hotel Operations (3)
This course introduces students to the challenging environment of a property operations management with in the context of lodging. Problem solving and decision makes skills collaborate analytical tools. Elements of housekeeping, managerial, engineering, financial, and legal issues are explored with case studies and assigned readings incorporating current hospitality issues.
HRM 321, Hospitality Sales & Marketing (3)
This course displays the reciprocal relationship between the customer and hospitality marketing practices. A full scope of sales and event management are addressed along with the development of elements necessary to the outcomes of the negotiation process and contracts which are customary in the hospitality industry.
HRM 331, Quantity Food Production (3)
Students are engaged in research and collaborative production planning. Emphasis is placed on the fundamental understanding of advanced culinary techniques, pastry arts, table service, tableside preparation, and a hands-on practical approach to serving food and beverages.
HRM 333, Hospitality Law (3)
Students are provided with an integrated presentation of the legal aspects of hospitality management. Employment discrimination, contractual concepts, federal cases, state cases, and statutes will be explored. Simulations, role playing, simulators, and problem solving exercises will consolidate the over-all concept of law with in the hospitality industry.
HRM 359, Event, Convention, & Meeting Planning (3)
This course is designed to allow students hands on comprehension in the art of trade shows and exhibitions. An emphasis is placed on all aspects pertaining to marketing, audiovisual, pre-planning, and orchestrating a profitable event with in the hospitality industry. Field trips to pre-selected hotels and convention centers will connect theory and hands on learning practices.
HRM 361, Catering (3)
Emphasis is placed on the development, management, and presentation of food styling. Students will work collaboratively to plan and create functions and buffets. An integrated curriculum combining theoretical and practical instruction emphasizes the scientific methods of the preparation and processing of food and beverage in a laboratory environment.
HRM 421, Hospitality Management & Gaming (3)
This course familiarizes students with the scope of the reciprocal relationship between the guest, service, and sales. The students are also introduced to basic knowledge of the gaming industry. Casino management, organizational design, wine, spirits, internet, and hands on games will be explored. A trip to a local casino is mandatory.
HRM 461, Hospitality Cost Control (3)
This upper-level course integrates problem-solving and laboratory experiments. Emphasis is placed on profit planning, food service concepts, labor, and income statements. The various concepts allow students to use technology to explore a variety of issues impacting hospitality financial management.
HRM 462, Field Experience/Internship I (3)
This introductory work-experience course assimilates course work, hands on learning, and reinforces techniques learned in theory. Students are exposed to a detailed on campus field experience while having access to off campus intern opportunities resulting in a broader understanding of the hospitality industry. It includes day, evening, and weekend shifts.
HRM 463, Internship II (3)
This internship is designed to give students hands-on real life working experience in food, beverage, spa management, event planning, and lodging. A directed work project will connect first-hand knowledge. Students will develop managerial knowledge, recruiting, cost analysis, culinary arts, pastry arts, and hotel experience. It includes day, evening, and weekend shifts.
HRM 472, Hospitality Human Resources (3)
This upper-level course allows students to develop managerial knowledge with in human resources. Sensitivity exercises and problem-solving activities include: orientation, training, recruiting, testing, interviewing, terminations, union relations, and human resource management.
HRM 488, Hospitality Financial Management (3)
This course familiarizes the student’s foundation in food, beverage, and operational controls. Income statements and analysis’s combined with current technology explores a variety of issues that impact our current global financial climate with in the hospitality industry.
HRM 499, Senior Seminar (3)
This work-experience course is designed to provide students with hands on experience with in the hospitality industry. Theoretical knowledge and demonstration of practical skills allow students to obtain a broader apprehension of the demands and expectations of hospitality professional. A directed senior project will be facilitated through scientific research. It includes day, evening, and weekend shifts.