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Courses Applicable to Each Department

The following two generic course descriptions are available to each department listed on this page.

Department Prefix 888 (Course Name) 1-6 cr. hrs.

Designates a course taken at another institution and accepted for transfer credit by the department. This course number is used whenever no comparable course exists in the college catalog. This course number may appear more than once on a student transcript.

Department Prefix 998 (Course Name) Variable Credit

Designates a new course offered by the department which is being evaluated as to the appropriateness of the course to the major and/or the interest of students in enrolling in this particular topic. This course number may appear more than once on a student transcript.

Course Descriptions Search

To search for a course description, type the beginning of the course name in the Course Title box and click Search, or to view descriptions of courses in a curriculum, select the curriculum from the Department drop-down list.

Select one or more of the options below and press Search to view the search results.
 
Course Title:
Department:
 

Key to Course Descriptions

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Abbreviations

(C) City Campus
(N) North Campus
(S) South Campus
F Fall
S Spring
F/S Fall and Spring
SS Summer Session
F+ Offered every other Fall
S+ Offered every other Spring
N Non-Credit

Course Descriptions by Curriculum

To view descriptions of courses in a curriculum, click the curriculum name.

Hotel Restaurant Management

 
HR-111
HOSPITALITY SERVICE SEMINAR
A course designed to introduce students to the comprehensive scope of the hospitality industry. Emphasis will be on the past, present, and future of the industry, career opportunities, characteristics of various hospitality operations, and skills required to be successful with a focus on the importance of the service concept. F (N) No prerequisite
 
HR-112
Hospitality Cost + Purchasing Control
A study of the concepts, terminology, and mathematical procedures involved in cost analysis, purchasing control and budgeting. Systems for control for all costs will be examined. Students will operate their own restaurant in concert with other students, making management, menu, and cost decisions through the use of computer simulation. S (N)
 
HR-123
Supervisory Development in Hospitality
A study of the personnel process and human interactions that take place in the hospitality industry. Methods for personnel selection, training, motivation, and evaluation will be discussed. F,S (C,N) evaluation of staff. Consideration will also be given to planning, decision-making, and delegation as it relates to the hospitality environment. F/S (C, N)
 
HR-124
BAR + BEVERAGE MANAGEMENT
Bar management, including selection and service of alcoholic beverages, cost controls, storage and bar controls, licensing, and legal aspects of the alcohol beverage industry. F/S (N)
 
HR-135
FOOD PREPARATION TECHNIQUES
A study of the fundamental principles of food preparation and laboratory experience in high standards of production; attractive service, selection of equipment for work and the effective use of time; emphasis on basic food preparation techniques including the principles of preparation and the use of convenience foods in the areas of egg cookery, appetizers, desserts, vegetables, stock and soups, sauces, cereals and pasta, meats, poultry, seafood. Prerequisites: None F (N)
 
HR-136
SANITATION
Introduces the student to the factors contributing to contamination of food and food preparation facilities. Managerial considerations will be discussed, as well as cleaning, the sanitizing agents, approved building materials, and state and federal governance. A nationally recognized certification exam will be administered at the conclusion of the course. F,S (C,N) (N,C)
 
HR-261
Hospitality Operations I
This course is concerned with the theory and practical application of sound business practices in the programs restaurant and food facilities. The students rotate through station assignments involving menu planning, equipment usage, safety and sanitation, food production, purchasing, receiving, operational controls, etc. (This course will be scheduled for 1/2 semester.) F (N)
 
HR-262
HOSPITALITY INTERNSHIP
The object of this course is to acquaint students with management experience by participating at a hospitality location off campus. Primary emphasis will be on food and beverage service, sanitation, operational controls, promotional strategies, human resource management, and processing financial information. It is designed to be a capstone activity. (This course will be scheduled for one-half semester.) S (N)
 
HR-273
HOSPITALITY FINACIAL INFO SYS
The hospitality industry requires large volumes of paperwork and communication in order to insure proper coordination of services and internal controls. Computer systems and programs have been developed to assist management in eliminating excessive paperwork and coordinating services and internal controls. This course is designed to assist the student in developing literacy with programs presently in use in the hospitality industry. F (N)
 
HR-274
FRONT DESK OPERATIONS
An introductory study of all aspects of the front office of hotels and motels. Topics will include reservation procedures, rooming procedures, front office accounting, interpersonal communications, and the handling of cash and credit. S (N)
 
HR-285
PROMOTIONAL STRATAGIES IN HOS
This course focuses on the principles of hospitality promotions as a key management function. Emphasis will be on information systems, consumer behavior, and the development, implementation, and evaluation of a hospitality promotional plan. F (N)