HRIM200 Hotel and Lodging Operations Management

Department of Business Studies: Hospitality and Tourism Management

I. Course Number and Title
HRIM200 Hotel and Lodging Operations Management
II. Number of Credits
3 credits
III. Number of Instructional Minutes
2250
IV. Prerequisites
HRIM100 or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
The course is designed to give the student a thorough understanding of the methods and techniques used in the front office to maintain effective, profitable services, and acceptable results. The course is designed by the Education Foundation of the American Hotel and Motel Association. The final exam is A.H. & M.A. certified.
VI. Catalog Course Description
This course covers the responsibilities of the front office staff, including public relations and sales promotions; cash control procedures; night audit and accounting techniques; checking guests in and out; handling mail and information; and emergency procedures.
VII. Required Course Content and Direction
  1. Course Learning Goals

    Students will:

    1. complete guest registration on checking in and out, including credit card transactions;
    2. evaluate inventory sheets, complete billing-proving, requisitions cost, and special function forms;
    3. handle the front office procedures as to telephone, mail, keys, security, and public relations;
    4. complete a semi-automated night audit with a daily ledger/transcript and closing day records and re-cap sheets; and
    5. prepare in a practical management skills sense for responsibility and are knowledgeable as to the employment of various skills, methods, and techniques in the handling of the front office.
  2. Planned Sequence of Topics and/or Learning Activities

    1. The hotel world-principal characteristics, classification of hotels, services, organization, and functions.
    2. Salesmanship -- productive procedures, guest relations.
    3. Reservations and registration procedures, color codes in computers, overbooking, deposit, records, history, mail, poise and courtesy.
    4. Procedures and facilities -- room, letter and key racks, fire, accidents, lost and found, damage to hotel property, theft, liability and negligence reduction.
    5. Problem of credit procedures, small and large hotels, credit cards.
    6. Sales records -- food and beverage producing, vouchers, charges, telephone, laundry, valet departments.
    7. Transcript -- purpose and use, preparation, audit, proving totals, night audit.
    8. Accounting -- the front office, clerk, methods, types, rates, control statements.
    9. Hotel practice -- forms, procedures, knowing your product.
  3. Assessment Methods for Course Learning Goals

  4. Reference, Resource, or Learning Materials to be used by Student:

    1. See course syllabus for required textbook. Departmentally-selected text.
    2. Handouts and instructional material when appropriate.

Review/Approval Date - 4/99; New Core 8/2015