| COURSE DESCRIPTIONS |
|
D S M 101 |
Food Safety and Sanitation
Principles and procedures to ensure food safety, using hazard analysis, critical control processes to manage quantity food service sanitation systems. |
1-3 credits |
| NUTR 151 |
Nutrition Component of the Food Service System
Introduction to basic nutrition principles and their application in a food service system. Students who have taken NUTR 251 may not schedule this course. |
3 credits |
| HRIM 201 |
Introduction to Management in the Hospitality Industry
Exploration and analysis of management opportunities, functions, methods, and concepts in various segments of the hospitality industry.
Prerequisite or concurrent: HRIM 202 |
3 credits |
| HRIM 204 |
Hotel and Restaurant Marketing and Merchandising
Merchandising and marketing as a system concerned with motivating consumers to purchase hospitality products and services.This course will not meet the prescribed requirements for the HRIM major in any option. |
3 credits |
| HRIM 250 |
Quantity Food Production Analysis
Physical characteristics of principal food product groups considered. Topics include purchasing problems, preparation techniques, quality, and cost control. This course requires a work site practice location. This course will not meet the prescribed requirements for the HRIM major in any option. |
4 credits |
| HRIM 260W |
Hospitality Supervision Seminar
Hospitality management topics are discussed with a major emphasis on operations management. This course will not meet the prescribed requirements for the HRIM major in any option.
Prerequisites: HRIM 204, 310, and 380
Prerequisite or concurrent: HRIM 250 |
4 credits |
| HRIM 270 |
Hospitality Administration Seminar
Components of food service systems are identified and studied as separate problems and as a total system. This course will not meet the prescribed requirements for the HRIM major in any option.
Prerequisites: HRIM 250; HRIM 260W or MGMT 341 |
4 credits |
| HRIM 295W |
Analysis of Field Experience I
Capstone class integrating content from throughout the previous curriculum, including directed written analysis of the 500-hour hospitality working experience.
Prerequisites: HRIM 201, 204, 250, 335, and 380 |
2 credits |
| HRIM 305 |
Restaurant Management
Restaurant food service management systems in the hospitality field; analysis, including cost control and quality control techniques.
Prerequisite or concurrent: HRIM 201 |
3 credits |
| HRIM 310 |
Hotel, Restaurant, and Institutional Purchasing and Cost Control
Purchasing and cost control principles for hotel, restaurant, and institutional operations.
Prerequisites: HRIM 201, 202, 335, and 380; NUTR 119 |
3 credits |
| HRIM 315 |
Hospitality Services Management
Systems analysis, design, and application of service in hospitality management operations.
Prerequisite: HRIM 201 or an introductory management course |
3 credits |
| HRIM 319 |
Hospitality Facilities Management
Fundamental principles of facilities planning, facilities management, and maintenance for all segments of the hospitality industry.
Prerequisite: HRIM 201 |
3 credits |
| HRIM 335 |
Hospitality Financial Accounting
Basic accounting concepts and practices applicable to hospitality organizations.
Prerequisite: Math 021
Prerequisites or concurrent: HRIM 201 and 202 |
3 credits |
| HRIM 380 |
Hotel Management
Introduction to rooms management, including front office, housekeeping, security, and engineering. Emphasizes operations, coordination, and communication within and between departments.
Prerequisite: HRIM 201 |
3 credits |
