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. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM100 or permission of the Department of Business Studies
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. Learning Goals:

    1. Complete guest registration on checking in and out, including credit card transactions.
    2. Evaluating 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.
    5. Prepared in a practical management skills sense for responsibility and are knowledgeable as to the employment of various skills, methods, 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 Core Learning Goals:

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

    1. See course outline for required textbook. Departmentally selected text.
    2. Handouts and instructional material when appropriate.
VIII. Teaching Methods Employed
At least 2.5 hours each week will be devoted to the presentation of course material in a classroom setting. Lectures and discussion based on text, supplementary reading, exhibits, laboratory/front desk module, use of calculations and computers.

Review/Approval Date - 4/99