'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 70 Course Image

HRM 70 - Introduction to
               Lodging   (3.0 units)
This course is an introduction to basics of the lodging industry.  Students will become acquainted with front office operations, accounting, guest service, housekeeping and food service.Discussion includes human resource management and property management.   Enrollment in Work Experience in Restaurant/Food Service - HRM 91  is needed for articulation to California Polytechnic State University.
 
(54 hours lecture;    Degree applicable, CSU)
Advisory Prerequisite:   HRM 91 - Work Experience in Restaurant/Hospitality

Course Measurable Objectives:

  1. Distinguish among the various departments in a lodging enterprise and determine how they work together.
  2. Examine the different reservations systems and other computerized systems used in today's lodging industry and evaluate their effectiveness for marketing and guest services.
  3. Identify the challenges of each department and how they are structured.
  4. Analyze how the accounting and night audit departments work to tie together all other departments' output.
  5. Demonstrate an understanding of the contributions of the food service and concierge department to the guests' overall perceptions of the operation.
  6. Develop a plan for marketing and for revenue and resource management that will best benefit the property and help achieve company goals.

Course Level Student Learning Outcomes:


Students completing HRM 70 - Introduction to Lodging will be able to:
  1. identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
  2. establish room rates based on desired profits using the Hubbart formula.
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