'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 51 Course Image

HRM 51 - Introduction to
                Hospitality   (3 units)
This course gives a brief review of the historical development of the hospitality industry; social and economic influences on the current leisure industry structures.   Career opportunities at various levels in hotels, restaurants, food service institutions and private clubs/resorts are investigated.  Education and experience requirements, personal qualifications, job responsibilities, job procurement and future opportunities are also discussed.
 
(54 hours lecture;      Degree applicable, CSU)
Prerequisite:   Eligibility for ENGL 68 - Preparation for College Writing

Course Measurable Objectives:

  1. Analyze prospects in the hotel or food service industry in terms of personal goals and the overall employment outlook.
  2. Plan field experiences, internships and work experience as a crucial part of education.
  3. Identify the principle consumer issues facing the hotel/restaurant and foodservice business.
  4. Describe and contrast the major kinds of restaurant and hotel operations.
  5. Analyze the competitive strengths of chain operations and independent operations.
  6. Identify the functional areas in lodging, food and beverage operations.
  7. Discuss the current forces shaping the future of the hospitality industry.

Course Level Student Learning Outcomes:


Students completing HRM 51 - Introduction to Hospitality will be able to:
  1. locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
  2. identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful.
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