Hospitality & Restaurant Management

Student Learning Outcomes

Course Number Course Outcome
HRM 82Baking and Pastry^ Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner. ^ Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
HRM 54Basic Cooking Techniques^ Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner. ^ Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
HRM 62Catering^ Develop a business plan for a catering business and understand the enormity of planning for and opening a small business. ^ Students will be able to meet with prospective clients and plan all elements of a special event.
HRM 53Dining Room Service Management^ 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.
HRM 52Food Safety and Sanitation^ Determine the presence of foodborne-illness outbreak. ^ Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
HRM 81Garde Manager^ Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner. ^ Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
HRM 64Hospitality Financial Accounting I^ Develop a Balance Sheet for a hospitality operation. ^ Develop an Income Statement (P&L) for a hospitality operation.
HRM 66Hospitality Law^ Analyze a hospitality civil case and determine the facts, elements of negligence, possible consequences and outcomes. ^ Identify and differentiate the four sources of law.
HRM 83International Cuisines^ Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a receipe in an organized and efficient manner. ^ Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
HRM 51Introduction to Hospitality^ Identify a recognized hospitality leader and accurately describing type of leadership style adopted by this leader and the characteristics that made them successful. ^ Locate a current hospitality job, write a report on the prospective employer, write a cover letter and resume.
HRM 70Introduction to Lodging^ Establish room rates based on desired profits using the Hubbart formula. ^ Identify staffing needs for a hotel Front Desk based on occupancy, level of activity, and budget constraints.
HRM 56Management of Hospitality Personnel and Operations^ Conduct an employee: interview, performance evaluation, and apply effective discipline techniques. ^ Identify leadership styles and recognize successful motivational techniques.
HRM 61Menu Planning^ Analyze the popularity and profitability of a menu. ^ Calculate the recipe cost of an entire menu.
HRM 57Restaurant Cost Control^ 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 the number of customers required to attain desired profits.
HRM 91Work Experience in Restaurant/Hospitality^ 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.