Page 180 - GCC 2020-2021 Catalog

176 HOTEL RESTAURANT MANAGEMENT
141H
HONORS WORLD HISTORY FROM
1500 TO PRESENT
3.0 Units
HIST 141H is a general political survey of
the world from the 1500s to the present, with
emphasis on the development of human
ideas, arts, and institutions. The characteris- learn to prepare weekly, monthly, and annual and provides a checklist of details, tips,
tics of the medieval and modern worlds are
examined. The principles (cultural, social,
economic, and political) which brought the
modern world into being are analyzed. The
honors course is enhanced in one or more
of the following ways: 1. Students have an
increased responsibility for leading class
discussions and facilitating group activities
inside and outside the classroom. 2. Writing
assignments are focused on critical think-
ing, the interpretation of primary sources,
and the application of historical concepts.
Lecture 3 hours. Prerequisite: Eligibility for
ENGL 101. Transfer Credit: CSU, UC, USC.
(C-ID HIST 160)
152
SOCIAL PROTEST IN THE 1960’S
3.0 Units
HIST 152 introduces students to the history
of protest movements in the 1960s, focusing
on the period 1954-1974. Students learn about
the social conditions that gave rise to protest food service which are common to all types
movements, the goals, internal dynamics,
leadership, strategy and tactics used by
these movements and the impact the various
protest movements had on the society within
which they existed. Particular emphasis
is placed on an examination of the civil
rights movements, the student movement,
the anti-Vietnam movement, the minority
empowerment movements, the women’s
movement and counter-culture. Lecture 3
hours. Recommended Preparation: Eligibil-
ity for ENGL 101. Course Typically Offered:
Spring. Transfer Credit: CSU, UC, USC
HOTEL RESTAURANT
MANAGEMENT
115
INTRODUCTION TO HOSPITALITY
3.0 Units
HRM 115 promotes the opportunity to
evaluate occupational needs in the hospi-
tality industry through study and field
experience. Local, private, as well as national
food service, lodging, and transportation
businesses are explored. Lecture 3 hours.
Prerequisite: None. Course Typically
Offered: Fall/Spring. Transfer Credit: CSU.
(C-ID HOSP 100)
2 0 2 0 – 2 0 2 1 C ATA L O G • G L E N DA L E C O M M U N I T Y C O L L E G E
117
FOOD, BEVERAGE, AND LABOR
COST CONTROL
3.0 Units
HRM 117 is an analysis of menu planning
procedures: Inventories, costs, profit and
loss sheets, menu work sheets, and weight
and measures in quality recipes. Students
reports and determine food cost per meal,
labor cost per meal, operational and total
cost per meal. Lecture 2 hours/Laboratory 3
hours. Prerequisite: None. Course Typically
Offered: Fall/Spring. Transfer Credit: CSU
120
INTRODUCTION TO TRAVEL/
TOURISM
3.0 Units
HRM 120 examines tourism as a developing
industry. Topics include travel modes, orga-
nizations, laws, and socio-economic impact.
Also included is a comprehensive study of
travel management, principles, practices,
philosophies, and systems. Lecture 3 hours.
Prerequisite: None. Transfer Credit: CSU
201
RESTAURANT MANAGEMENT
3.0 Units
HRM 201 covers the principles of operating a CSU
of commercial and industrial food service.
The course covers such areas as sales promo- DINING ROOM SERVICES
tion, advertising, personnel, legal aspects,
insurance, labor management relations. .
Lecture 3 hours. Prerequisite: None. Course
Typically Offered: Fall/Spring.
202
QUICK SERVICE RESTAURANT
OPERATIONS
3.0 Units
HRM 202 is designed to explore the various
career opportunities in the Quick Service
Food Operations. Emphasis will be placed
on low- to mid-range foodservice, cafeteria, American, English), limited service, counter,
retail takeout units, and franchised opera-
tions. Performance issues will also be exam- 2 hours/Laboratory 4 hours. Prerequisite:
ined in the areas of consistency, quality,
service, recruitment, and pricing. Lecture 3
hours. Prerequisite: None. Transfer Credit:
CSU
203
CATERING AND BANQUET
OPERATIONS
3.0 Units
HRM 203 introduces the hospitality student
to the hands-on mechanics of catering and
banquet services in the hospitality industry
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. Course Typi-
cally Offered: Fall.
205
EVENT PLANNING AND MEETING
MANAGEMENT
3.0 Units
HRM 205 presents sound principles and
practices in the growing field of event plan-
ning and meeting management. Students
will learn how to plan and organize events,
meetings, conferences, and conventions. This
course prepares students for employment
opportunities with trade and professional
associations, consulting firms, non-profit
organizations, and corporations. Lecture 3
hours. Prerequisite: None. Transfer Credit:
207
3.0 Units
HRM 207 is an introduction and application
of the principles of preparing food sales and
presenting service at special events and
functions within the scope of the hospitality
industry such as teas, receptions, weddings
and banquets. The course covers the manage-
ment of a dining room including good house-
keeping techniques, fine food, and efficient
service. Types of dining service included
are: waited table service (French, Russian,
tray service, catering, and vending. Lecture
None. Course Typically Offered: Spring.
214
BEVERAGE AND BAR OPERATIONS
3.0 Units
HRM 214 is an overview of the beverage
industry with emphasis on the identifica-
tion, use, and service of alcoholic beverages.
There is an in-depth analysis of the various
elements of beverage operations including
purchasing, cost control, marketing, and
management as well as an understanding
of the history of each type of white and
brown alcoholic spirits. There is an additional
emphasis on researching the current trends
in the beverage industry, e.g.: smoothie
concepts, juice bars, coffee and tea bars, etc.
Lecture 2 hours/Laboratory 3 hours. Prereq-
uisite: None. Course Typically Offered: Fall.