| HSM135 | Introduction to the Hospitality Industry | 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 cu... |
| HSM234 | Hotel Operations | 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. |
| HSM235 | Hospitality Cost Control | 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 a... |
| HSM250 | Food & Beverage Operations Management | Students will receive an overview of food and beverage operations and management. Topics include careers, equipment layout and decor, menu planning, management development, customer service and procurement. |
| HSM334 | Management of Institutional Employees | 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. |
| HSM335 | Environmental Management | 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 oth... |
| HSM336 | Food Preparation I | 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... |
| HSM337 | Food Preparation II | 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... |
| HSM410 | Gaming and Casino Management | 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. |
| HSM430 | Beverage Management | This course looks at principles and practices regarding the production, selection, purchasing, storage, and service of beverages in the hospitality industry. |
| HSM433 | Hospitality Marketing | 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... |
| HSM434 | Strategies in the Hospitality Industry | A presentation of the many responsibilities which the law imposes upon institutional management and ownership. |
| HSM435 | Quantity Food Production | 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. |
| HSM437 | Event Planning | This course prepares the student with the management techniques and strategies required for planning, promoting, implementing and evaluation of special events. |
| HSM480 | Hospitality Special Topics | A course devoted to various topics related to issues in hospitality repeated once for different topics with approval of the chair. |
| HSM498 | Independent Study | No Description Set |
| HSMELCT | Hospitality Management Elective | No Description Set |