Hospitalty and Tourism Management

Introduction to Tourism and Hospitality

HRIM100

This course provides an overview of the tourism and hospitality industry. Students learn how technological changes and financing affect the industry. Other topics include trends, planning, design, location, and procedures, materials, equipment and supplies.

3 credits
Prerequisite: None
Corequisite: None

Introduction to Travel and Tourism

HRIM101

This course develops skills in building domestic and international itineraries and an understanding of air travel products, airfares, policies and associated problems. With regard to international travel, students learn customs regulations, health and safety. Other topics include accommodations, cruises, retail and wholesale tours, sales, and marketing.

3 credits
Prerequisite: None
Corequisite: None

Sanitation and Safety (Certification Course)

HRIM105

This course provides an overview of the emerging issues in governmental standards of food safety and sanitation. Specific topics include microorganisms, employee training, equipment purchasing, integrated pest management, cleaning and sanitizing, and other related subjects. Students prepare for, and take an industry recognized food safety and sanitation certification test.

3 credits
Prerequisite: None
Corequisite: None

Financial Management in Tourism and Hospitality

HRIM110

In this course, students examine the Uniform System of Accounts for Hotels and Restaurants. Other topics include special journals, transactions, monthly and annual reports, and accounting.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

Conference and Business Meeting Planning

HRIM111

This course is designed to develop skills necessary to plan and organize traditional and technological conferences, meetings, conventions, trade shows and expositions. The student will learn to systemize and assemble reservations for lodging, air and ground transportation, food and beverages, site selection, room design, and conference and meeting materials.

3 credits
Prerequisite: None
Corequisite: None

Computer Reservations and Travel Information Systems

HRIM115

This course provides students with an understanding of the various aspects of travel and tourism information systems. Specific topics include computer hardware and software, automated computerized systems, web site design and travel related data collection.

3 credits
Prerequisite: CISC100 (C or better) or CISC110 (C or better)
Corequisite: None

Basic Food Preparation and Management

HRIM120

After completing this course, the student should be able to demonstrate knowledge of basic food preparation and management techniques used in commercial and institutional food operations. The areas of study will cover safety and sanitation, food preparation techniques, terminology, use and care of equipment, food costing, and standardized recipes.

3 credits
Prerequisite: HRIM105 or permission of the Department of Business Studies, or
Corequisite: HRIM105

Advanced Food Preparation and Management

HRIM121

After completing this course, the student should be able to demonstrate a knowledge of advanced food preparation and management techniques used for commercial and institutional food operations. The course covers cost implementation, meat and seafood fabrication, and group dynamic quantity food preparation techniques.

3 credits
Prerequisite: HRIM120 (C or better) or permission of the Department of Business Studies
Corequisite: None

International Cuisine

HRIM122
EXPERIMENTAL

After completing this course, the student should be able to demonstrate classical cooking skills associated with international and ethnic specific cuisines. The student will have a better understanding of international food sources, global (culinary) cultures and acquire a more in-depth artistic appreciation of food preparation techniques as well as terminology.

3 credits
Prerequisite: HRIM105, HRIM120, HRIM121 or permission of the Department of Business Studies

Vegetarian Cuisine

HRIM127
EXPERIMENTAL

In this course, students learn to prepare contemporary vegetarian (ovo-lacto, vegan, and raw foods) meat-free meals using a variety of vegetarian cooking principles, techniques and products. Vegetarian diet culture, a more in-depth artistic appreciation of food preparation techniques, as well as terminology are covered.

3 credits
Prerequisite: HRIM105, HRIM120, HRIM121 or permission of the Department of Business Studies

Hotel and Lodging Operations Management

HRIM200

In this course, students examine the responsibilities of front office staff in the hotel/tourism industries. Specific topics include public relations, sales promotions, cash control procedures, night audit and accounting techniques, checking guests in and out, handling mail and other guest information, and emergency procedures.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

Food Purchasing/Techniques and Procedures

HRIM202

In this course, students examine the principles and practices concerned with the purchase of food, beverages, supplies, and equipment for the hospitality industry. Specific topics include testing and evaluation techniques, and storeroom controls.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

Menu Planning/Costing/Design

HRIM203

In this course, students examine the basic elements of menu planning. Topics include pricing, ordering, recipe conversion, and various types of menus and food preferences. Nutrition receives special emphasis. Other topics include marketing strategies, the life cycle of the menu, and cost-controls.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

HRIM Internship

HRIM210

In this course, students engage in on-the-job training in supervised internships in hotels, motels, and restaurants. Industry principals and the Program Coordinator interview candidates to assist in their placement and provide follow-up assessment.

3 credits
Prerequisite: HRIM100 (C or better) or permission of the Department of Business Studies
Corequisite: None

HRIM Seminar

HRIM220

In this writing intensive course, students analyze problems and solutions in the hospitality industry. Students learn about employee-employer, and management relationships in the tourism and hospitality industry. Other topics include food service equipment, kitchen design, and ethical decision making within the industry.

3 credits
Prerequisite: HRIM210 (C or better) or HRIM280 (C or better) or Permission of the Department of Business Studies
Corequisite: None

Cooperative Education - Hospitality and Tourism Management

HRIM280

In this course, students gain on-the-job experience in a field directly related to the student's academic preparation and career objectives. Periodic meetings between the program coordinator and student are held to review actual experience and observations in relation to the theories and skills learned academically.

3 credits
Prerequisite: Permission of the Business Studies Department
Corequisite: None