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'HRM' -
Hospitality & Restaurant
Management Courses:
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HRM 51
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HRM 52
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HRM 53
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HRM 54
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HRM 56
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HRM 57
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HRM 60
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HRM 61
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HRM 62
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HRM 64
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HRM 66
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HRM 70
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HRM 91
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The Consumer Science & Design Technologies department offers these 13
'HRM' - Hospitality & Restaurant Management Courses:
- HRM 51 - Introduction to Hospitality
- HRM 52 - Food Safety and Sanitation
- HRM 53 - Dining Room Service
Management
- HRM 54 - Basic Cooking Techniques
- HRM 56 - Management of Hospitality
Personnel & Operations
- HRM 57 - Restaurant Cost Control
- HRM 60 - Hospitality Purchasing
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- HRM 61 - Menu Planning
- HRM 62 - Catering
- HRM 64 - Hospitality Financial
Accounting 1
- HRM 66 - Hospitality Law
- HRM 70 - Introduction to Lodging
- HRM 91 - Work Experience in
Restaurant/Hospitality
(Variable units 1-4)
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Click on any of the tabbed links above to view a detailed description of any given course and its Student Learning Outcome(s).
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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.
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(54 hours lecture; Degree appropriate, CSU)
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Prerequisite:
Eligibility for
ENGL 68 - Preparation for College Writing
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Course Level Student Learning Outcomes:
Students completing HRM 51 - Introduction to Hospitality will be able to:
- locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
- 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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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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This course presents the basic principles of sanitation and safety in the food service
industry. Emphasis is placed on the role of management in design, implementation
and training to establish an effective Hazard Analysis Critical Control Point (HACCP)
system. Students will have the opportunity to earn the National Restaurant
Association's ServSafe Certificate upon completion of the course.
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(27 hours lecture; Degree appropriate, CSU)
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Prerequisite:
Eligibility for
ENGL 68 - Preparation for College Writing
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Course Level Student Learning Outcomes:
Students completing HRM 52 - Food Safety and Sanitation will be able to:
- determine the presence of foodborne-illness outbreak.
- Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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In this course, students will learn the skills and knowledge needed for all aspects of
dining room service. Exploration of the five different service styles and their
relationship to various environments. Table setting styles, buffet set-ups,
wine and beverage service, and service as a sales tool are covered.
Safety of both customer and staff are discussed.
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(54 hours lecture; Degree appropriate, CSU)
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Advisory Prerequisite:
ENGL 68 - Preparation for College Writing
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Course Level Student Learning Outcomes:
Students completing HRM 53 - Dining Room Service Management will be able to:
- differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
- identify food safety and sanitation practices within a food service establishment.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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In this course, students will learn the basic principles of preparing foods for
commercial operations; the use and identification of commercial tools and equipment;
extending recipes; and choosing the proper food grade; evaluation of food products,
and equipment usage.
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(36 hours lecture; 54 hours lab Degree appropriate, CSU)
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Advisory Prerequisite:
HRM 52 - Food Safety and Sanitation
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Course Level Student Learning Outcomes:
Students completing HRM 54 - Basic Cooking Techniques will be able to:
- identify and safely utilize commercial tools and equipment
- identify and produce the five mother sauces.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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This is a management skills course for students pursuing a career in supervision within
the restaurant/hospitality industry. Application of basic management concepts
and techniques necessary to achieve objectives in the management of operations and human
resources in restaurant and hospitality businesses including analysis of hospitality
workplace; the manager's responsibilities in training, coaching, and performance appraisal
of employees; decision making, leadership, and planning.
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(54 hours lecture; Degree appropriate, CSU)
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Course Level Student Learning Outcomes:
Students completing HRM 56 - Management of Hospitality Personnel and Operations will be able to:
- identify leadership styles and recognize successful motivational techniques.
- conduct an employee: interview, performance evaluation, and apply effective discipline techniques.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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This course covers methods for controlling resources within the hospitality operation to
maximize profits without compromising products. Discusses controls in front of
the house, back of the house, purchasing and receiving.
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(54 hours lecture; Degree appropriate, CSU)
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Corequisite:
HRM 51 - Introduction to Hospitality
(May have been taken previously)
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Course Level Student Learning Outcomes:
Students completing HRM 57 - Restaurant Cost Control will be able to:
- analyze the operational and cost control performance of a restaurant.
- conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine number of customers required to attain desired profits.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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This course covers the basic principles purchasing for the food service industry.
Ordering, receiving, storage, characteristics of products and grade selection for
different situations are emphasized. Choosing the best supplier, negotiating
the best terms and writing product specifications are covered.
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(54 hours lecture; Degree appropriate, CSU)
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Corequisite:
HRM 51 - Introduction to Hospitality
(May have been taken previously)
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Course Level Student Learning Outcomes:
Students completing HRM 60 - Purchasing for the Restaurant Industry will be able to:
- determine the different products and amounts of each needed to sustain a food and beverage business.
- assess best options in choosing services, non- food items and furnishings, fixtures and equipment.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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This course covers menu development for all facets of the food service industry including
retail and contract operations; emphasis on the economics of the menu and the demographics
of the area. Analysis of menus with regard to limitations of the facility and
staff, pricing and menu design relative to the economy and culture of the target area.
Specialty menus such as ethnic, fast food, catering and various contract situations are
included.
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(54 hours lecture; Degree appropriate, CSU)
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Advisory Prerequisite:
HRM 51 - Introduction to Hospitality
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Course Level Student Learning Outcomes:
Students completing HRM 61 - Menu Planning will be able to:
- analyze the popularity and profitability of a menu.
- calculate the recipe cost of an entire menu.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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This course is a comprehensive exploration of the catering business with in-depth study
of organizing and creating both on-premise and off-premise events.
Marketing and working with clients to combine menu with price. Contracting
outside vendors, problem solving and avoiding common problems before they occur.
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(54 hours lecture; Degree appropriate, CSU)
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Course Level Student Learning Outcomes:
Students completing HRM 62 - Catering will be able to:
- contrast and compare the pros and cons of both on-premise and off-premise catering.
- differentiate between the types of catering events and determine which is appropriate for a client's needs based on available resources and limitations of the facility hosting an event.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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This course is an introduction to financial accounting specifically for the hospitality
business. Emphasis is on tailoring the Uniform System of Accounting to hotels,
restaurants, clubs and other food service operations.
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(54 hours lecture; Degree appropriate, CSU)
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Prerequisite:
BUSA 11 - Fundamentals of Accounting
or
MATH 51 - Elementary Algebra
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Course Level Student Learning Outcomes:
Students completing HRM 64 - Hospitality Financial Accounting 1 will be able to:
- develop an Income (P&L) Statement for a hospitality operation.
- develop a Balance Sheet for a hospitality operation.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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This course covers the basic principles of contracts, liability and labor as they apply
specifically to the hospitality industry. Students will discuss previous cases
and decide the fates of fictional litigations as a preventive approach to problems that
can occur.
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(54 hours lecture; Degree appropriate, CSU)
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Advisory Prerequisite:
HRM 51 - Introduction to Hospitality
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Course Level Student Learning Outcomes:
Students completing HRM 66 - Hospitality Law will be able to :
- identify the four sources of law.
- analyze a civil case related to the hospitality industry and determine the facts, elements of negligence, possible consequences and outcomes.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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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, 92, 93 or 94) is
needed for articulation to California Polytechnic State University.
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(54 hours lecture; Degree appropriate, CSU)
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Advisory Prerequisite:
HRM 91 - Work Experience in Restaurant/Hospitality
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Course Level Student Learning Outcomes:
Students completing HRM 70 - Introduction to Lodging will be able to:
- identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
- establish room rates based on desired profits using the Hubbart formula.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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This course 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.
Students who repeat this course will improve skills through further instruction and practice.
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(75 to 300 hours lab; Degree applicable, CSU)
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(May be taken four times for credit. May be taken for Pass / No Pass only.)
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Prerequisite: Compliance with Work Experience regulations as designated in the
College Catalog.
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Course Level Student Learning Outcomes:
Students completing HRM 91 - Work Experience in Restaurant / Hospitality will be able to:
- demonstrate proficiency of skills specified in the measurable objectives.
- develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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