Hospitality & Restaurant Management (HRM)

HRM 51  Introduction to Hospitality

3 Units (Degree Applicable, CSU)
Lecture: 54   
Prerequisite: Eligibility for ENGL 68

Hospitality industry segments and types of operations with an emphasis on career opportunities. Includes an overview of: tourism, lodging, restaurants, managed services, gaming, recreation, event management, leadership, and marketing.

TermCRNCourse TitleDayTimeInstructorLocation
Winter 201730717HRM:51MW5:45pm - 10:00pmNotEntered-XXXX

HRM 52  Food Safety and Sanitation

1.5 Units (Degree Applicable, CSU)
Lecture: 27   
Prerequisite: Eligibility for ENGL 68

Principles of food safety and sanitation in the food service industry. Emphasis on the role of management in creating and implementing a culture of applied food safety practices within the work place. Students will take a nationally recognized Food Safety Manager Certification exam as part of this course.

HRM 53  Dining Room Service Management

3 Units (Degree Applicable, CSU)
Lecture: 54   

Skills and knowledge needed for all aspects of dining room service. Exploration of the various styles of service. Table setting styles, buffet set-ups, wine and beverage service, and service as a sales tools are covered. Safety of both customer and staff are discussed. Field trip required.

HRM 54  Basic Cooking Techniques

3 Units (Degree Applicable, CSU)
Lecture: 36   Lab: 54
Prerequisite: HRM 52

Professional cooking, tasting, and evaluating techniques for commercial operations. Emphasis on identification and use of proper equipment and ingredients in the production of: stocks, sauces, soups, salads, dressing, meats, poultry, fish, vegetables, starch, and dessert. Uniform and student knife set required. Students must be ServSafe Manager Certified.

TermCRNCourse TitleDayTimeInstructorLocation
Winter 201730720HRM:54TWR7:30am - 9:35amNotEntered-XXXX
TWR9:45am - 12:10pmNotEntered-XXXX

HRM 56  Hospitality Supervision

3 Units (Degree Applicable, CSU)
Lecture: 54   

Human resource management procedures and skills needed to hire, train, and manage employees in the hospitality industry. Role, responsibilities, and legal issues related to supervision. Application of management techniques including: effective communication, recruitment, selection, training, coaching, team building, performance evaluation, discipline, and conflict management.

HRM 57  Hospitality Cost Control

3 Units (Degree Applicable, CSU)
Lecture: 54   
Corequisite: HRM 51 (May have been taken previously)

Analyzing and managing: food, beverage, labor, and other costs within a hospitality operation. Emphasis on problem solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control.

HRM 61  Menu Planning

3 Units (Degree Applicable, CSU)
Lecture: 54   
Advisory: HRM 51

Menu development, design, and analysis. Emphasis on demographics and market research, facility assessment, costing, pricing, menu analysis, menu design and layout. Includes a practical concept-to-creation capstone project.

HRM 62  Event Planning and Catering

3 Units (Degree Applicable, CSU)
Lecture: 54   

Event planning and catering with an emphasis on organizing and catering both on-site and off-site events. Includes: event types, revenue-cost analysis, menu pricing, staff coordination, organizing logistical components, client negotiation and contracts, contracting vendors, conflict resolutions, and marketing.

TermCRNCourse TitleDayTimeInstructorLocation
Winter 201730721HRM:62MW1:20pm - 5:35pmS. DoonanNotEntered-XXXX

HRM 64  Hospitality Financial Accounting

3 Units (Degree Applicable, CSU)
Lecture: 54   
Prerequisite: BUSA 11 or Eligibility for MATH 50

Financial accounting specific to hospitality businesses. Emphasis on: bookkeeping, financial statements development and analysis, and tailoring the Uniform System of Accounting to hotels, restaurants, clubs and other food service operations.

HRM 66  Hospitality Law

3 Units (Degree Applicable, CSU)
Lecture: 54   
Advisory: HRM 51

Business law topics as they relate to the hospitality industry. Principles of negligence, civil rights, contracts, liability, rights of guests and innkeepers, and labor law are covered. Field trip required.

HRM 70  Introduction to Lodging

3 Units (Degree Applicable, CSU)
Lecture: 54   

Operations in the lodging industry including: hotel organization, front office operations, reservations, registration, guest services, security, front office accounting, housekeeping, night audit, sale and marketing, planning and evaluating, revenue management, and human resources. Independent field trips required for this course.

TermCRNCourse TitleDayTimeInstructorLocation
Winter 201730722HRM:70MTWR8:00am - 10:05amS. ChavezNotEntered-XXXX

HRM 81  Garde Manger

3 Units (Degree Applicable)
Lecture: 36   Lab: 54

Preparation and presentation of cold kitchen foods including: sauces, soups, salads, sandwiches, appetizers, hors d'oeuvres, and buffets.

HRM 82  Baking and Pastry

3 Units (Degree Applicable)
Lecture: 36   Lab: 54

Preparation of baked goods and pastries including: breads, cakes, icing, laminated pastries, cookies, pies, tarts, and plated desserts.

HRM 83  International Cuisines

3 Units (Degree Applicable)
Lecture: 36   Lab: 54

Preparation of international cuisines from Asia, Europe, the Mediterranean, and Latin America. Emphasis will be placed on regional dishes from: China, Japan, India, Thailand, Spain, Italy, France, Greece, Lebanon, and Mexico.

HRM 91  Hospitality Work Experience

1-4 Units (Degree Applicable, CSU)
(May be taken for Pass/No Pass only)
Lab: 75-300
Prerequisite: Compliance with Work Experience regulations as designated in the College Catalog

Provides students with actual on-the-job experience in an approved worksite which is related to classroom-based learning. A minimum of 75 paid or 60 non-paid clock hours per semester of supervised work is required for each unit of credit. It is recommended that the hours per week be equally distributed throughout the semester. Work experience placement is not guaranteed, but assistance is provided by faculty.

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