Page 176 - 2019-20 GCC Catalog

HOTEL RESTAURANT MANAGEMENT 173

141 HOTEL RESTAURANT 203
WORLD HISTORY FROM 1500 TO MANAGEMENT CATERING AND BANQUET
PRESENT OPERATIONS
3.0 Units 115 3.0 Units
HIST 141 is a general political survey of the INTRODUCTION TO HOSPITALITY HRM 203 introduces the hospitality student
world from the 1500s to the present, with 3.0 Units to the hands-on mechanics of catering and
emphasis on the development of human HRM 115 promotes the opportunity to banquet services in the hospitality industry
ideas, arts, and institutions. The characteris- evaluate occupational needs in the hospi- and provides a checklist of details, tips,
tics of the medieval and modern worlds are tality industry through study and field and ideas on properly managing a banquet
examined. The principles (cultural, social, experience. Local, private, as well as national event. Additional emphasis is placed on the
economic, and political) which brought food service, lodging, and transportation management of on-premise and off -premise
the modern world into being are analyzed. businesses are explored. Lecture 3 hours. catering events. Lecture 2 hours/Laboratory
Lecture 3 hours. Recommended Prepara- Prerequisite: None. Transfer Credit: CSU. 3 hours. Prerequisite: None.
tion: Eligibility for ENGL 101. Course Typi- 117 205
cally Off ered: Fall/Spring. Transfer Credit: FOOD, BEVERAGE, AND LABOR EVENT PLANNING AND MEETING
CSU, UC, USC. (C-ID HIST 160)
COST CONTROL MANAGEMENT
141H 3.0 Units 3.0 Units
HONORS WORLD HISTORY FROM HRM 117 is an analysis of menu planning HRM 205 presents sound principles and
1500 TO PRESENT procedures: Inventories, costs, profi t and loss practices in the growing fi eld of event plan-
3.0 Units sheets, menu work sheets, and weight and ning and meeting management. Students
HIST 141H is a general political survey of measures in quality recipes. Students learn to will learn how to plan and organize events,
the world from the 1500s to the present, with prepare weekly, monthly, and annual reports meetings, conferences, and conventions. This
emphasis on the development of human and determine food cost per meal, labor course prepares students for employment
ideas, arts, and institutions. The characteris- cost per meal, operational and total cost per opportunities with trade and professional
tics of the medieval and modern worlds are meal. Lecture 2 hours/Laboratory 3 hours. associations, consulting fi rms, non-profi t
examined. The principles (cultural, social, Prerequisite: None. Transfer Credit: CSU. organizations, and corporations. Lecture 3
economic, and political) which brought the 120 hours. Prerequisite: None. Transfer Credit:
modern world into being are analyzed. The INTRODUCTION TO TRAVEL/ CSU.
honors course is enhanced in one or more TOURISM 207
of the following ways: 1. Students have an 3.0 Units DINING ROOM SERVICES
increased responsibility for leading class 3.0 Units
discussions and facilitating group activities HRM 120 examines tourism as a developing
inside and outside the classroom. 2. Writing industry. Topics include travel modes, orga- HRM 207 is an introduction and application
assignments are focused on critical thinking, nizations, laws, and socio-economic impact. of the principles of preparing food sales and
the interpretation of primary sources, and Also included is a comprehensive study of presenting service at special events and
the application of historical concepts. Lecture travel management, principles, practices, functions within the scope of the hospitality
3 hours. Prerequisite: Eligibility for ENGL philosophies, and systems. Lecture 3 hours. industry such as teas, receptions, weddings
101. Transfer Credit: CSU, UC. Prerequisite: None. Transfer Credit: CSU. and banquets. The course covers the manage-
ment of a dining room including good house-
152 201 keeping techniques, fi ne food, and effi cient
SOCIAL PROTEST IN THE 1960’S RESTAURANT MANAGEMENT service. Types of dining service included
3.0 Units 3.0 Units are: waited table service (French, Russian,
HIST 152 introduces students to the history HRM 201 covers the principles of operating a American, English), limited service, counter,
of protest movements in the 1960s, focusing food service which are common to all types tray service, catering, and vending. Lecture
on the period 1954-1974. Students learn about of commercial and industrial food service. 2 hours/Laboratory 4 hours. Prerequisite:
the social conditions that gave rise to protest The course covers such areas as sales promo- None.
movements, the goals, internal dynamics, tion, advertising, personnel, legal aspects, 214
leadership, strategy and tactics used by insurance, labor management relations. BEVERAGE AND BAR OPERATIONS
these movements and the impact the various Lecture 3 hours. Prerequisite: None. 3.0 Units
protest movements had on the society within 202
which they existed. Particular emphasis QUICK SERVICE RESTAURANT HRM 214 is an overview of the beverage
is placed on an examination of the civil OPERATIONS industry with emphasis on the identifi ca-
rights movements, the student movement, 3.0 Units tion, use, and service of alcoholic beverages.
the anti-Vietnam movement, the minority HRM 202 is designed to explore the various There is an in-depth analysis of the various
empowerment movements, the women’s career opportunities in the Quick Service elements of beverage operations including
movement and counter-culture. Lecture 3 Food Operations. Emphasis will be placed purchasing, cost control, marketing, and
hours. Recommended Preparation: Eligibil- on low- to mid-range foodservice, cafeteria, management as well as an understanding
ity for ENGL 101. Course Typically Off ered: retail takeout units, and franchised opera- of the history of each type of white and
Spring. Transfer Credit: CSU, UC, USC. brown alcoholic spirits. There is an additional
tions. Performance issues will also be exam- emphasis on researching the current trends
ined in the areas of consistency, quality, in the beverage industry, e.g.: smoothie
service, recruitment, and pricing. Lecture 3 concepts, juice bars, coff ee and tea bars, etc.
hours. Prerequisite: None. Transfer Credit: Lecture 2 hours/Laboratory 3 hours. Prereq-
CSU. uisite: None.

2019–2020 C A T ALOG • G LEND ALE C OMMUNITY C OLLEGE