HCM 591 – Housekeeping Management
Technical information for persons seeking careers in the hospitality management area. Covers the day-to-day complexities of the housekeeping profession, from planning and organizing to budgeting, supervising and performing the work Read More »
Read MoreHCM 450 – Job Seeking Skills I
Students are exposed to a variety of hospitality areas through field trips and interaction with people currently in the hospitality industry. The class will involve job seeking skills and include Read More »
Read MoreHCM 330 – Hospitality Personnel Management
Hospitality Personnel Management introduces concepts relevant to managing and communicating in the hospitality organization by presenting a perusal of the managerial process. Topics include personnel planning, organizing, staffing, directing, motivating, Read More »
Read MoreHCM 310 – Hospitality Law
Provides an awareness of laws concerning hotel-motel management and illustrates the possible consequences of failure to satisfy legal obligations.
Read MoreHCM 292 – Food Preparation
This course offers instruction in the fundamentals of basic cooking skills, use of equipment, kitchen safety and basic recipes that are foundations for all culinary learning.
Read MoreHCM 265 – Mathematics for Hospitality
Reviews the fundamentals of mathematics, including methods of figuring percent, discount, mark-up, mark-down and interest. Problems related to the hospitality industry.
Read MoreHCM 240 – Menu Planning & Design
Menu Planning and Design introduces the concepts of planning menus for institutional and restaurant food service operations with emphasis on customer expectations and how the menu planner identifies those in Read More »
Read MoreHCM 239 – Customer Service
This course will introduce students to all aspects of customer service in the business realm and in the hospitality industry. The students learn the major components of a customer-focused environment Read More »
Read MoreHCM 237 – Modified Diets
Focuses on the basic principles of diet therapy and menu modification for several diseases. Covers nutrition assessment, care plans, anthropometric measurements, diet history and diet instruction.
Read MoreHCM 229 – Nutrition for the Life Cycle
Practical, ‘how-to’ course focusing on nutrition as it relates to personal health; foods, and food preparation; menu planning and recipe modification; and marketing of nutritious menu items in the food Read More »
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