College Catalog
Club & Resort Management, Cost Control-Food & Bev, Food Truck Operations, Human Resource Mgmt-Hosp, Leadership-Hospitality
Courses are listed by course discipline prefix, number, course title, credit hours, and, in parentheses, the number of lecture, laboratory and/or work experience/clinical hours, and the semester the course is offered. Local and state prerequisites and corequisites are identified by superscript L for localL and S for stateS. The symbol “AND” indicates the course will be offered “As Needs Demand.”
UGETC represents the Universal General Education Transfer Component as described in the Comprehensive Articulation Agreement (CAA).
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| HRM | 230 | Club & Resort Management | 3 (3-0) | Spring |
This course introduces specific principles of managing a hospitality operation in a resort or club setting. Topics include operational efficiencies, resort and club marketing, recreational and sport activity management, and retail management. Upon completion, students should be able to demonstrate an understanding of the specialized skills involved in resort and club management. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| HRM | 220 | Cost Control-Food & Bev | 3 (3-0) | Fall |
Prerequisite: ENG-025L
This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| HRM | 170 | Food Truck Operations | 3 (3-0) | Spring |
Corequisite: CUL-110S
This course introduces students to mobile food truck management and provide the fundamentals of establishing and operating a food truck. Emphasis is placed on marketing, budget management, menu development, interior food truck design, and business plan implementation. Upon completion, students should be able to formulate a food truck concept, understand local, state, and federal requirements, create menu content and a marketing strategy, and develop a viable business plan.(2026 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| HRM | 245 | Human Resource Mgmt-Hosp | 3 (3-0) | Spring |
Prerequisite: ENG-025L
This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry. (2011 FA)
| Prefix | Number | Title | Hours | Semester |
|---|---|---|---|---|
| HRM | 275 | Leadership-Hospitality | 3 (3-0) | Fall |
This course introduces leadership traits, styles, and the roles and responsibilities of successful hospitality leaders while developing the student?s personal leadership skills. Topics include formal and informal hospitality leadership; defining effective and ineffective leadership behavior; and leadership organizational change and planning within the hospitality industry. Upon completion, students will be able to apply appropriate leadership actions in real-world situations ranging from local to global hospitality environments. (2011 FA)