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170 Hotel Restaurant Management

136 141H 117
WAR: HISTORY, CAUSES, HONORS WORLD HISTORY 1500 TO FOOD, BEVERAGE, AND LABOR
SOLUTIONS PRESENT COST CONTROL
3.0 Units 3.0 Units 3.0 Units
HIST 136 explores the history, causes, and HIST 141H is a general political survey of HRM 117 is an analysis of menu planning
potential solutions to the problems of war. the world from the 1500s to the present, with procedures: Inventories, costs, profi t and loss
The history of individual wars is examined emphasis on the development of human sheets, menu work sheets, and weight and
with a broader picture of war in general, ideas, arts, and institutions. The characteris- measures in quality recipes. Students learn to
including ancient warfare, the Middle tics of the medieval and modern worlds are prepare weekly, monthly, and annual reports
Passage, the rise of modern war, and the examined. The principles—cultural, social, and determine food cost per meal, labor
development of total war. An interdisci- economic, and political—which brought the cost per meal, operational and total cost per
plinary approach is taken in exploring the modern world into being are analyzed. The meal. Lecture 2 hours/Laboratory 3 hours.
immediate causes of war, including histori- honors course is enhanced in one or more Prerequisite: None. Transfer Credit: CSU.
cal, economic, political, anthropological, of the following ways: 1. Students have an 120
sociological, and psychological causes. increased responsibility for leading class INTRODUCTION TO TRAVEL/
The course probes moral and philosophi- discussions and facilitating group activities TOURISM
cal aspect for the ultimate causes of war. inside and outside the classroom. 2. Writing 3.0 Units
Finally, solutions are considered, including assignments are focused on critical think-
diplomacy, treaties, the United Nations, a ing, the interpretation of primary sources, HRM 120 examines tourism as a developing
one-world government, and the dismantling and the application of historical concepts. industry. Topics include travel modes, orga-
of nation-states. Lecture 3 hours. Recom- Lecture 3 hours. Recommended Prepara- nizations, laws, and socio-economic impact.
mended Preparation: Eligibility for ENGL tion: ENGL 101. Also included is a comprehensive study of
101. Course Typically Off ered: Fall. Transfer 152 travel management, principles, practices,
Credit: CSU, UC, USC. philosophies, and systems. Lecture 3 hours.
SOCIAL PROTEST IN THE 1960’S Prerequisite: None. Transfer Credit: CSU.
140 3.0 Units
WORLD HISTORY TO 1500 HIST 152 introduces students to the history 201
3.0 Units of protest movements in the 1960s, focusing RESTAURANT MANAGEMENT
HIST 140 is a general survey of the world on the period 1954-1974. Students learn about 3.0 Units
from earliest times up to 1500 with emphasis the social conditions that gave rise to protest HRM 201 covers the principles of operating a
on the development of human ideas, arts, movements, the goals, internal dynamics, food service which are common to all types
and institutions. Emphasis is placed upon leadership, strategy and tactics used by of commercial and industrial food service.
the development of major civilizations, these movements and the impact the various The course covers such areas as sales promo-
migration and settlement patterns, religion, protest movements had on the society within tion, advertising, personnel, legal aspects,
philosophy, and technology. Lecture 3 hours. which they existed. Particular emphasis insurance, labor management relations.
Recommended Preparation: Eligibility for is placed on an examination of the civil Lecture 3 hours. Prerequisite: None.
ENGL 101. Course Typically Off ered: Fall/ rights movements, the student movement, 202
Spring. Transfer Credit: CSU, UC, USC. (C-ID the anti-Vietnam movement, the minority QUICK SERVICE RESTAURANT
HIST 150) empowerment movements, the women’s OPERATIONS
movement and counter-culture. Lecture 3 3.0 Units
141 hours. Recommended Preparation: Eligibil-
WORLD HISTORY FROM 1500 TO ity for ENGL 101. Course Typically Off ered: HRM 202 is designed to explore the various
PRESENT Spring. Transfer Credit: CSU, UC, USC. career opportunities in the Quick Service
3.0 Units Food Operations. Emphasis will be placed
HIST 141 is a general political survey of the HOTEL RESTAURANT on low- to mid-range foodservice, cafeteria,
world from the 1500s to the present, with MANAGEMENT retail takeout units, and franchised opera-
emphasis on the development of human tions. Performance issues will also be exam-
ideas, arts, and institutions. The characteris- 115 ined in the areas of consistency, quality,
tics of the medieval and modern worlds are INTRODUCTION TO HOSPITALITY service, recruitment, and pricing. Lecture 3
examined. The principles (cultural, social, 3.0 Units hours. Prerequisite: None. Transfer Credit:
economic, and political) which brought HRM 115 promotes the opportunity to CSU.
the modern world into being are analyzed. evaluate occupational needs in the hospi- 203
Lecture 3 hours. Recommended Prepara- tality industry through study and field CATERING AND BANQUET
tion: Eligibility for ENGL 101. Course Typi- experience. Local, private, as well as national OPERATIONS
cally Off ered: Fall/Spring. Transfer Credit: food service, lodging, and transportation 3.0 Units
CSU, UC, USC. (C-ID HIST 160)
businesses are explored. Lecture 3 hours. HRM 203 introduces the hospitality student
Prerequisite: None. Transfer Credit: CSU. to the hands-on mechanics of catering and
banquet services in the hospitality industry
and provides a checklist of details, tips,
and ideas on properly managing a banquet
event. Additional emphasis is placed on the
management of on-premise and off -premise
catering events. Lecture 2 hours/Laboratory
3 hours. Prerequisite: None.

2018–2019 C A T ALOG • G LEND ALE C OMMUNITY C OLLEGE