Hospitality & Restaurant Management (HRM)

HRM 51  Introduction to Hospitality

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

Overview of structure and financial performance of hospitality industry; food and lodging, resorts, tourism enterprises, attractions and related operations. Focus on orientation to customer service, cultural and economic trends, and career opportunities.

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

HRM 52  Food Safety and Sanitation

2 Units (Degree Applicable, CSU)
Lecture: 36   
Prerequisite: Eligibility for ENGL 68

Sanitation practices affecting individual and commercial food service operations. Prevention and control of foodborne illnesses through flow of food and Hazard Analysis Critical Control Point (HACCP) management. Also includes study of worker safety. 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 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

Legal relationship and considerations of hotel, restaurant, travel and tourism operations. Field trip required.

HRM 70  Introduction to Lodging

3 Units (Degree Applicable, CSU)
Lecture: 54   

Introduction to the operating system and components of a hotel-resort facility, which includes front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resource management, and information systems. Independent field trips required for this course.

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

HRM 72  Hospitality Purchasing and Procurement

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

Policies, procedures, controls, and their implementation in purchasing merchandise and supplies for the hospitality industry including equipment, service ware, furniture, fixtures, contract services, and food and beverage supplies. The focus of this course is on optimal procurement, purchasing, and selection policies and procedures for the hospitality industry.

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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