Hospitalty and Tourism Management

Introduction to Tourism and Hospitality

HRIM100

A discussion of the economics and nature of the industry, its problems and opportunities; growth trends; technological changes; planning, including location, design, selection of materials, equipment, supplies, financing, essential forms, and procedures.

3 credits
Prerequisite: None
Corequisite: None

Introduction to Travel and Tourism

HRIM101

This course is designed to develop skills in building domestic and international itineraries and an understanding of air travel products, airfares, policies and associated problems. International travel focuses on customs regulations, health and safety. The course reviews accommodations, cruises, retail and wholesale tours, sales, and marketing.

3 credits
Prerequisite: None
Corequisite: None

Sanitation and Safety (Certification Course)

HRIM105

Governmental standards of Food Safety and Sanitation with emerging issues are reviewed. Students who complete the course successfully receive an industry recognized food safety certificate.

3 credits
Prerequisite: None
Corequisite: None

Financial Management in Tourism and Hospitality

HRIM110

A study of the Uniform System of Accounts for Hotels and Restaurants, covering practice with special journals and typical transactions, preparation of monthly and annual reports, analysis of accounting department responsibilities.

3 credits
Prerequisite: HRIM100 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 is designed to provide an understanding of various aspects of the travel and tourism reservations and information systems. Development of skills in utilizing automated computerized systems.

3 credits
Prerequisite: CISC100 or
Corequisite: CISC100

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 or permission of the Department of Business Studies
Corequisite: None

Hotel and Lodging Operations Management

HRIM200

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.

3 credits
Prerequisite: HRIM100 or permission of the Department of Business Studies
Corequisite: None

Food Purchasing/Techniques and Procedures

HRIM202

A study of the principles and practices concerned with the purchase of foods, beverages, supplies, and equipment for hotels, motels, and restaurant operations. Testing and evaluation techniques and storerooms controls are emphasized.

3 credits
Prerequisite: HRIM100 or permission of the Department of Business Studies
Corequisite: None

Menu Planning/Costing/Design

HRIM203

Menus are planned for numbers of people to meet the food requirements of the various types of foodservice operations. This course includes pricing menus, ordering, conversion of recipes from small to large quantities, and various types of menus and food preferences of the public. Nutrition receives special emphasis.

3 credits
Prerequisite: HRIM100 or permission of the Department of Business Studies
Corequisite: None

HRIM Internship

HRIM210

Students receive on-the-job training in supervised internships in hotels, motels, restaurants, and institutions. Industry principals and the Program Coordinator interview candidates to assist in their placement and provide follow-up assessment.

3 credits
Prerequisite: HRIM100 and HRIM105; or permission of the Department of Business Studies
Corequisite: None

HRIM Seminar

HRIM220

This course surveys problems and solutions in the hospitality industry. It discusses the studentís responsibility and relationships as employee, employer, and manager in the HRIM industry. The student will develop a food service equipment and layout design. The student will focus on and review ethical decision-making.

3 credits
Prerequisite: HRIM210 or HRIM280 or Permission of the Department of Business Studies
Corequisite: None

Cooperative Education - Hospitality and Tourism Management

HRIM280

On the job experience and observation in a field directly related to the student\'s academic preparation and career objectives. Periodic meetings between College Coordinator and student are held to review actual experience and observation in the light of theory and skills learned academically.

3 credits
Prerequisite: Permission of the Department of Business Studies. Students must meet Program of Study Criteria
Corequisite: None