Hospitality Management (HSM)

Hospitality Management

Course Information Cr Hrs
HSM-101 Introduction to the Hospitality Industry

This course provides a global look at hospitality from a management viewpoint with career opportunities in food service, hotels, clubs and related businesses such as hospitals and the military. The course pays special attention to current management issues, including diversity, retention, harassment, leadership and ethical challenges.

3-3-0
HSM-111 Housekeeping and Security Management

This course presents a systematic approach to managing housekeeping and security operations in the hospitality industry. This course explains the issues surrounding the need for individualized security programs, examines a wide variety of security and safety equipment and procedures, discusses guest protection and internal security for asset protection and outlines OSHA regulations that apply to lodging properties. It also discusses the role of housekeeping in loss prevention.

 Prerequisite: HSM 115 or concurrent enrollment.
3-1-4
HSM-115 Safety and Sanitation

As the industry provides food and lodging to the public it is important to understand the responsibility to protect customers through proper safety and sanitation in restaurants and lodging facilities.  This course is designed to provide students with the knowledge of safety and sanitation practices and certification. The Serv Safe program of the National Restaurant Association is an industry recognized certification essential for any culinary and/or hospitality management worker.   

3-3-0
HSM-125 Purchasing and Product Identification

The intent of this course offering is the understanding of the overall concepts of purchasing and receiving practices in food operations and the impact of this function on the profitability of the operation. Emphasis is placed on strategic selection and procurement considerations based on item need, value, and supplier information. The purchasing targets are food, beverage, supplies, equipment, services, and furnishings. Particular attention will also be given to product identification and to the receiving, storing, and issuing sequence, as well as to the technological applications and concepts in purchasing.

3-3-0
HSM-215 Dining Room Management

This course is designed to provide the fundamentals of restaurant management and organization. Emphasis on food service, dining room organization, managing reservations, safety and sanitation and money handling will be discussed and practiced. Students will participate in the operations of the campus restaurant from the set-up of the dining room to the end-of-day procedures and reports. All students will learn and work all positions for front of the house operations including serving, hosting, busing, dishwashing and managing positions.

 Prerequisites: HSM 101, HSM 115 and CUL 101.
4-1-6
HSM-225 Marketing in the Hospitality Industry

This course is designed to give students an understanding of the specific marketing needs of the Hospitality industry. Students will analyze the the needs of the hospitality consumers, study the segmentation of identified markets and select the best marketing tools to reach individual consumers. Students will further learn how to apply key marketing methodologies through market research, sales, customer service, advertising, public relations, promotions, data base marketing, electronic marketing, packaging, collateral materials, rates and fares, pricing strategies and revenue maximization.

 Prerequisite: HSM 101.
3-3-0
HSM-233 Front Office Procedures

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

 Prerequisites: HSM 101, MTH 105 or higher
3-3-0
HSM-248 Beverage Management and Affinities

This course is designed to provide students with the practical knowledge needed to responsibly manage a profitable bar or beverage operation. Course work will involve looking at and planning for business profitability. Menu design, bar layout and equipment, hiring and staffing for success, budgeting and purchasing and an in-depth look at responsible alcohol service will be discussed. In addition, the class will explore the relationships among beverages such as wine, beer, and coffee and various foods.

 Prerequisites: HSM 101
3-3-0
HSM-251 Food Service Design and Layout

Professionals in the industry feel that many, if not all aspects of a restaurant operation success is determined by the design, management and analysis of the menu. This course is dedicated to the understanding of proper design of the menu as the central influence of this success for a restaurant. The class is focused on various aspects of this design and will include costing methods, pricing strategies, physical design of the menu, service styles, production of the menu, forecasting, purchasing and the marketing of the menu. Additional topics of discussion include: nutritional labeling and structuring menus to the meet Food Pyramid parameters, menu disclaimers, ethical leadership and use of various software applications.

 Prerequisites: HSM 101, HSM 125 and CUL 101.
3-3-0
HSM-255 Accounting for the Hospitality Industry

This course introduces the fundamentals of financial accounting through examples from hotels, restaurants and clubs. The course demonstrates how vital accounting practices are in assisting managers of hotels and restaurants in developing budgets, controlling cash flow, reaching profit goals and making effective business choices based on the numbers that affect daily operations.

 Prerequisites: HSM 101 and MTH 105 or higher
3-2-2
HSM-270 Supervisory Management

This course is designed to develop a basic understanding of the principles of management and the application of those principles in managing the resources of a lodging or foodservice operation. Study for this course outlines the framework for supervision, supervisory responsibilities, tools used in supervision and developing effectiveness as a supervisor.

3-3-0
HSM-276 Catering and Banquet Service

Students receive instruction and practice in the basics of catering and banquet operations both on-premise and off-premise. This course covers menu making and food presentation, contract writing, function set-up and supervision. Students learn how to successfully balance a catering operation that will both satisfy their customers and attain a profitable bottom line.

 Prerequisites: HSM 101, HSM 125 and HSM 251
3-3-0
HSM-279 Convention Management and Service

This course defines the scope and segmentation of the convention and group business market, describes marketing and sales strategies to attract markets with specific needs, and explains techniques to meet those needs as part of meeting and convention service.

 Prerequisites: HSM 101, HSM 115 and HSM 225.
3-3-0
HSM-290 Capstone/Co-op/Internship

This course encompasses a supervised work experience in the major field which provides the opportunity to make practical application of the knowledge and skills attained through coursework. An individualized instructional management plan will determine goals to be accomplished. Seminars may also be required. This course will serve as the Capstone course for Hospitality majors. Students must receive a Grade of "C" or better to pass the Capstone exam. Please see the department chair of the specific program area for application.

 Prerequisites: Completion of 30 credit hours and 2.0 GPA, or advisorís approval.
3-X-0