HOSPITALITY MANAGEMENT (HSM)
HSM 135 - INTRODUCTION TO THE HOSPITALITY INDUSTRY
Prerequisite: None
An introduction to the hospitality industry through an overview of structure and financial performance of the hospitality industry, food and lodging, resorts, attractions, and related operations. Special attention will be focused on orientation to customer service, cultural/economic trends, and career opportunities.
Credit: 3
HSM 234 - HOTEL OPERATIONS
Prerequisite: HSM 135, MGT 240, ACCT 201
A systematic study of accounting principles as they apply to the lodging industry, the requirements for special accounting procedures and records and their use in maintaining sound control and in supporting management decisions.
Credit: 3
HSM 235 - HOSPITALITY COST CONTROL
Prerequisite: MATH 108
Introduction to the application of computers in the hospitality industry. A study of how computers are used in hotels and restaurants for controlling reservations, making room assignments helping keep track of food and beverage charges, forecasting and scheduling. The course will serve as a foundation for integrating computer usage in other hospitality curriculum. Special emphasis will be directed to computerized front office operations.
Credit: 3
HSM 250 - FOOD & BEVERAGE OPERATIONS MANAGEMENT
Prerequisite: HSM 135 and HSM 235 or DIET 210; MGT 240; HSM 335 concurrent
Students will receive an overview of food and beverage operations and management. Topics include careers, equipment layout and décor, menu planning, management development, customer service and procurement.
Credit: 3
HSM 334 - MANAGEMENT OF INSTITUTIONAL EMPLOYEES
Prerequisite: Sophomore status
A study of acquiring, maintaining, motivating and utilizing a work force under the special conditions found in hotels, restaurants and other personal service type institutions.
Credit: 3
HSM 335 - ENVIRONMENTAL MANAGEMENT
Prerequisite: None
Examines the organization and operation of the housekeeping and engineering departments of food service facilities. The course stresses training and record keeping and provides essential technical information in electricity, heating, plumbing and other equipment. Additional significance of sanitation and personal hygiene in all food service operations will be studied. Knowledge needed to implement a sanitation program for any facility will be discussed.
Credit: 3
HSM 336 - FOOD PREPARATION I
Prerequisite: HSM 335
The course is designed to teach those with management responsibilities how quality foods are produced. Additionally, purchasing criteria and guidelines for the major groups of foods purchased by quantity buyers will be discussed. Topics including all the major food groups, cost implications, and cooking theory will be conducted by lecture format. Culinary techniques and practical production concentration will be provided at two- team member stations in a laboratory environment.
Credit: 3
HSM 337 - FOOD PREPARATION II
Prerequisite: HSM 336
A continuation of Food Preparation 1 The completion of all major food groups with relation to preparation and purchasing will be integrated in class lecture and lab. Emphasis on practical production procedures and culinary techniques via team-station laboratory performance is continued.
Credit: 3
HSM 410 - GAMING & CASINO MANAGEMENT
Prerequisite: HSM 135, MATH 108
This course gives an overview of the various games and of managing odds. Emphasizes the financial, operational, marketing, legal, and ethical aspects of running gaming operations.
Credit: 3
HSM 430 - BEVERAGE MANAGEMENT
Prerequisite: HSM 135, HSM 235
This course looks at principles and practices regarding the production, selection, purchasing, storage, and service of beverage alcohol in the hospitality industry.
Credit: 3
HSM 433 - HOSPITALITY MARKETING
Prerequisite: MKT 233
A study of the controllable and non-controllable factors involved in marketing the food and lodging institution. Introduces the role of marketing, analyzes the consumer, and delves into the product planning, distribution planning, promotion planning and price planning roles of the hospitality manager. Hands-on class project developing an actual marketing and communication plan.
Credit: 3
HSM 434 - STRATEGIES IN THE HOSPITALITY INDUSTRY
Prerequisite: MGT 401, HSM 234 or HSM 250
A presentation of the many responsibilities which the law imposes upon institutional management and ownership.
Credit: 3
HSM 435 - QUANTITY FOOD PRODUCTION
Prerequisite: HSM 337
Practical application of management and production skills via laboratory procedures. Emphasis will be placed on the menu planning, menu costing, production scheduling, cost control and quality controls.
Credit: 3
HSM 437 - EVENT PLANNING
Prerequisite: HSM 135, HSM 235, HSM 335, ACCT 201
Practical application of the aspects of catering beginning with the requirements of banquet hall, mobile and off-premise catering, staffing requirements and service standards. Theme dinners will be served on a reservation basis in the Accent Room. Students will be responsible for all planning, implementation and control of these events.
Credit: 3
HSM 480 - HOSPITALITY SPECIAL TOPICS
Prerequisite: HSM Major
A course devoted to various topics related to issues in hospitality repeated once for different topics with approval of the chair.
Credit: 3