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Hospitality Management


HMG 1 Service Management Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to provide complete guidelines of service basics: duties before guest arrival, initiating service, selling techniques, serving the meal, responsibilities to the guest, special amenities, handling unusual circumstances, and exceeding guests expectations. Additionally, this course explores major concepts in providing leadership and service in the hospitality industry. Study and analysis of service delivery systems for the hospitality industry with particular emphasis on implementing a consumer driven, top-down, policy oriented, quality service program. Principles of Total Quality Management (TQM) will be integrated throughout the course. (CSU)

HMG 2 Hotel/Motel Desk Procedures Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an exploration of the flow of activities and functions performed in today's lodging operation, with a comparison of manual, machine assisted, and computer based methods for each front file function. The course provides an examination of basic operational systems and problems related to the industry. This course provides practical knowledge of how all facts of the front office interact and intersect. (CSU)

HMG 4 Housekeeping Units 3
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to offer future industry professionals the tools they need to be competitive in this new era: the skills to manage resources, administer assets, and manage all of the technical operations of a busy housekeeping department. The course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of a hospitality facility. (CSU)

HMG 6 Hospitality Law Units 3
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to inform and educate future hoteliers, restaurateurs, and others in the hospitality industry about the legal aspects of the business. It provides the essential information that managers need to comply with the law and to develop preventative tactics to avoid lawsuits. (CSU)

HMG 8 Hospitality Human Resources Management Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to explore major concepts in human resources and provides a thorough look at training programs for non-management and management employees. The course focuses on the evaluation and development of pre-opening, ongoing, and management training programs. Topics include job analysis and development, principles and concepts of learning, individualized and group training methods, and the use of audiovisual aids. (CSU)

HMG 10 Hospitality Marketing and Sales Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an introduction to service marketing and its application to the hospitality industry. Basic marketing concepts and research methods will be presented. The design and delivery of a marketing plan based on customer service to achieve guest satisfaction and competitive distinctiveness will be emphasized. (CSU)

HMG 12 Hospitality Facilities Management Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an introduction to building layout, design, and operation combining customer comfort, efficient facilities operation, and fundamental knowledge of engineered systems. Emphasis is on how to plan and manage the operation and maintenance aspects keeping in mind customer health, safety, and satisfaction. (CSU)

HMG 14 Hospitality Financial Management Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an introduction to financial management in the hospitality industry. Specialized accounting for hotel revenue and expenses, periodic inventory for food and beverage areas, payroll, intangible assets, and general inventory including property and equipment are presented. Emphasis is placed on the analysis of financial information systems, statements and reports. Optional certification through American Hotel and Lodging Association (AH&LA). (CSU)

HMG 16 Hospitality Practicum Units 3
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an introduction to the hotel management student of the front of the house and back of the house activities in the lodging industry. The student in the Hotel Management program is required to complete a hospitality practicum before graduating with a degree in Hotel Management. This practicum experience must be a structured and supervised industry experience in which the student is compensated and rotated through a minimum of three functional areas. (CSU)

HMG 18 Introduction to Tourism Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an exploration of major concepts in tourism, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. Broad global terms, setting forth principles, practices, and philosophies of tourism that have been found to be advantageous are reviewed. The importance, history, careers, organization, economics, planning and development, and elements of demand and supply of tourism as well as study approaches, marketing, research, consumerism and some hypotheses for the future are presented. (CSU)

HMG 20 Tourism and Travel Industry Units 3
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an exploration of the major concepts in the travel and tourist industry. Tourism as a system consisting of the interrelated parts of the travel, marketing, and shape of travel demand is presented. The relationship of tourism and the travel industry to the hospitality industry as a whole is examined. (CSU)

HMG 22 Meeting Planning Units 3
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an exploration of major concepts in meeting planning and tourism. It is designed to provide the student with the practical and theoretical intensive study of meeting planning and generating tourism business as it relates to the travel, tourism, and convention sectors of the hospitality industry. Planning, developing, and managing meetings including travel and catering procedures, and locating facilities to house visitors on a major scale will be presented. (CSU)

HMG 24 Event Management Units 2
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an exploration of major concepts in event management and examines the number and variety of special events, festivals, celebrations, and fund-raisers sponsored by profit and not-for-profit organizations. Management practices and trends, and the motivations of individuals who attend events will be presented. (CSU)

HMG 26 Hospitality Tourism Marketing Units 3
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is an exploration of tourism as a product and examines the nature of tourist businesses with an emphasis on planning for tourism development. Guidelines for optimal planning and marketing of tourism, particularly at regional and community levels, are presented. (CSU)

HMG 28 Mixology Units 3
Prerequisites: None.
Limitations on Enrollment: None.
Advisories: None.

This course is designed to provide the student with the knowledge for a full-time or part-time career in the bartending field. Upon successful completion of this course, the student will be able to identify, select, purchase, prepare and serve alcoholic beverages in an intelligent and professional manner. Students will learn the proper procedures for storage and handling inventory, bar operations, merchandising and effective bar control. Successful completion of this course will equip the student with the necessary skills to handle the majority of areas relative to bar operations. Alcoholic substitutes will be used. (CSU)




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