Page 175 - 2018-19

Humanities 171

205 220 256
EVENT PLANNING AND MEETING FRONT OFFICE OPERATIONS MANAGEMENT OF HOSPITALITY
MANAGEMENT 3.0 Units PERSONNEL OPERATIONS
3.0 Units HRM 220 provides instruction and proce- 3.0 Units
HRM 205 presents sound principles and dures in the front-office operation of a HRM 256 covers management skills for
practices in the growing fi eld of event plan- hospitality lodging enterprise. Emphasis is students pursuing a career in supervision
ning and meeting management. Students placed on the following aspects: public and within the restaurant/hospitality industry.
will learn how to plan and organize events, employee relations, guest accommodations/ It includes the application of basic manage-
meetings, conferences, and conventions. This reservations, forecasting, office routines ment concepts and techniques necessary
course prepares students for employment and reports, machine operation, room rates, in achieving objectives in the management
opportunities with trade and professional and the application of computer programs. of human resources. Using case studies,
associations, consulting fi rms, non-profi t Lecture 3 hours. Prerequisite: None. Trans- students analyze the hospitality workplace,
organizations, and corporations. Lecture 3 fer Credit: CSU. management responsibilities in coaching,
hours. Prerequisite: None. Transfer Credit: 221 training, and providing employee feedback.
CSU. Decision making and leadership develop-
HOUSEKEEPING MANAGEMENT
207 OPERATIONS ment is also discussed. Lecture 3 hours.
Prerequisite: None.
DINING ROOM SERVICES 3.0 Units
3.0 Units HRM 221 acquaints the student with house- HUMANITIES
HRM 207 is an introduction and application keeping duties as they pertain to rooms and
of the principles of preparing food sales and accommodations in a hotel or motel. The 105
presenting service at special events and course focuses on the comfort of guests as a THE HUMAN STRUGGLE
functions within the scope of the hospitality priority concern. Emphasis is placed on eff ec- 3.0 Units
industry such as teas, receptions, weddings tive communication between housekeeping, HUMAN 105 is an interdisciplinary, intercul-
and banquets. The course covers the manage- front offi ce and engineering/maintenance. tural course designed to challenge students
ment of a dining room including good house- Students receive instruction in report writ- to further develop critical reading, writing,
keeping techniques, fi ne food, and effi cient ing. Lecture 3 hours. Prerequisite: None. and thinking abilities through comparative
service. Types of dining service included 222 study of materials from literature and vari-
are: waited table service (French, Russian, INTRODUCTION TO HOTEL AND ous disciplines. Students evaluate some of the
American, English), limited service, counter, RESORT OPERATIONS most relevant issues faced by people of the
tray service, catering, and vending. Lecture 3.0 Units United States and other cultures throughout
2 hours/Laboratory 4 hours. Prerequisite: history, with emphasis on values and ethics.
None. HRM 222 focuses on the development of The course examines the creative impulses
the core competencies required of a hotel/
214 resort manager in preparation for successful and destructive forces that have infl uenced
BEVERAGE AND BAR OPERATIONS management careers and leadership roles the human struggle for order, acceptance,
3.0 Units in the hotel and resort industry. Students knowledge, understanding, self expression,
power, freedom, individuality and survival.
HRM 214 is an overview of the beverage will explore the following topics: front Students improve their abilities to analyze,
industry with emphasis on the identifi ca- offi ce, housekeeping, food and beverage, synthesize, develop original ideas, distin-
tion, use, and service of alcoholic beverages. sales and marketing, accounting, property guish fact from opinion or belief, and use
There is an in-depth analysis of the various maintenance, human resources management logic and reason in language and thought to
elements of beverage operations including and information systems. Lecture 3 hours. determine whether the solutions of the past
purchasing, cost control, marketing, and Prerequisite: None. Transfer Credit: CSU. are compatible with the problems of today
management as well as an understanding 230 and tomorrow. Writing instruction focuses
of the history of each type of white and HOSPITALITY LAW on improving advanced composition skills.
brown alcoholic spirits. There is an additional 3.0 Units The course may be team-taught. Lecture 3
emphasis on researching the current trends hours. Prerequisite: Eligibility for ENGL
in the beverage industry, e.g.: smoothie HRM 230 introduces students to the local, 101. Course Typically Offered: Winter/
concepts, juice bars, coff ee and tea bars, etc. state, federal, and international laws Spring/Summer/Fall. Transfer Credit: CSU,
Lecture 2 hours/Laboratory 3 hours. Prereq- that govern the hospitality industry. The UC, USC.
uisite: None. emphasis is on creating a workplace where
compliance with the law, adherence to
216 ethical standards, and stressing security
WINE SELECTION AND and loss prevention are the basis for every
PRESENTATION decision. Students will learn the following
3.0 Units topics: applicable civil law, the structure of
HRM 216 is an introductory course designed hospitality enterprises, government agen-
to provide students with an understanding cies that impact the hospitality industry,
of winemaking principles, including history, preventative legal management, common
grape growing, fermentation, and winery contracts, employee selection and manage-
operations. The course includes wine tasting ment, duties and obligations to employees
and fi eld trip to a winery. Lecture 3 hours. and guests, and crisis management. Lecture 3
Prerequisite: Students must be at least 21 hours. Prerequisite: HRM 115 or equivalent.
years of age and possess a valid form of Transfer Credit: CSU.
picture identifi cation to verify age.

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