Hotel, Restaurant & Resort Management Course Descriptions

HRM 101: Introduction to Hospitality Management, 4 credits

This course is designed to build an understanding of the hospitality industry through an examination of the segments of the industry and appraisals of the management skills that future managers need to succeed. The student gains an insight in the development of the industry through popular trade magazines, guest speakers, and field trips.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Understand the different segments of the hospitality industry.
2. Be aware of the major types of restaurants and lodging operations and the markets they serve.
3. Understand how economic, political, social, technological and demographic forces effect the hospitality industry.
4. Be aware of the multiple forces shaping the future of the hospitality industry.
5. Be aware of the management challenges leading to 2000.
6. Be able to analyze a career in the hospitality industry.
7. Be able to evaluate the employment outlook in the various sectors of the hospitality industry.

HRM 102: Food and Beverage Management, 4 credits

This course is designed to move the student through the various management steps involved in food service enterprise. Food production issues are studied from a managerial point of view. Standards in food production and beverage service are a focal area of the course. This course is designed to build the skills necessary to operate a successful and profitable food service operation.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Understand the role of skillful management of food service facilities, equipment, food products, finances and people in maximizing return on investment.
2. Be able to trace food through a food and beverage operation in a logical sequence from purchase to guest consumption.
3. Understand the basic scientific concepts related to food preparation.
4. Be knowledgeable in the fundamental methods of food preparation.
5. Understand cost control methods in a food and beverage operation.
6. Understand the proper methods of preparing and serving basic food items.
7. Be able to standardize and explode recipes and follow proper procedures in a basic recipe.
8. Understand the fundamental uses of standard equipment used in food preparation and service.
9. Understand the importance of good sanitation and safety habits.
10. Understand the importance of teamwork in a food and beverage operation.

HRM 103: Food Sanitation, 4 credits

Sanitation I provides foodservice personnel with basic sanitation principles; understanding personal hygiene; sanitizing of eating and drinking utensils; food bacteriology; emergency pathogens; prevention of illnesses; HACCP, accident prevention; employee training; sanitary and safe food service operation.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Be able to define foodservice microorganisms and understand their epidemiology.
2. Be able to define food borne illness, out break and types of epidemiological events.
3. Be able to identify and implement goals and objectives of a Sanitation program.
4. Be able to know the basic environmental conditions that support and encourage the growth of microorganisms.
5. Be able to describe characteristics of viruses, parasites, molds, and yeast.
6. Be able to identify good personal hygiene practices for foodservice personnel and handling practices.
7. Be able to implement supervisory procedures to use to make sanitation rules a priority among employees.
8. Be able to assess sanitary design and materials for equipment in Foodservice.
9. Be able to recognize cross connections, back glow, and back sephonage problem in a restaurant.
10. Be able to describe methods of solid waste management principles and proper disposal.
11. Be able to identify methods of cleaning, typical tools and materials to be used, and methods for effective cleaning and sanitizing.
12. Be able to organize a cleaning program.
13. Be able to identify various foodservice pests, their habitat, reproduction, prevention, and relationship to the foodservice establishments.
14. Be able to identify with the PCO.
15. Be able to implement and survey an accident prevention program and eliminate hazards.
16. Be able to deal with crisis management plans, the media, health department, and other agencies in a foodservice outbreak.
17. Be able to measure and evaluate training programs.
18. Be able to prepare and deliver training, methods, and material used to teaching techniques.

HRM 110: Hospitality Food and Beverage Management and Purchasing, 4 credits

This course is designed to move the student through the various management steps involved in food service enterprise. Food production issues are studied from a managerial point of view. Standards in food production and beverage service are a focal area of the course. This course is designed to build the skills necessary to operate a successful and profitable food service operation. Additionally, this course is designed to offer the student a well-rounded approach to the practical principles menu design and basic purchasing function. Effective purchasing includes negotiating and receiving orders, controlling inventory and production, and payments.
Prerequisites: HRM 101

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Understand the role of skillful management of food service facilities, equipment, food products, finances, and people in maximizing ROI.
2. Be able to trace food through a food and beverage operation in a logical sequence from purchasing to guest consumption. 
3. Understand the basic of origin and all purchasing characteristics.
4. Be knowledgeable in the fundamental methods of food preparation and menu design.
5. Understand the proper methods of preparing and serving food and beverage items.
6. Be able to standardize and explore recipes and follow proper procedures in  basic preparation.
7. Understand the fundamental uses of standard equipment used in food preparation.
8. Understand the importance of teamwork in a food and beverage operation.
9. Understand the proper standard and specification requirements for proper food and beverage handling.

HRM 201: Facilities Engineering, 4 credits

This course is designed to introduce the student to facilities engineering and why hospitality managers need to be aware of basic engineering principles and tools to enable them to make decisions regarding the operations of their facility.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Know the importance of the non-engineer manager's knowledge of the physical facility and its basic systems.
2. Know that technical engineering knowledge can be applied to increase service levels and lower costs.
3. Understand the ethical and financial responsibilities of hospitality managers with regard to the safety of guests and employees.
4. Understand the importance of a preventive maintenance program.
5. Understand the process and importance of budgeting for capital expenditures, energy and maintenance.
6. Understand the vitality of the building shell, its frame, walls, roof and other systems.
7. Understand the subjective nature of personal comfort within the hotel environment.
8. Understand the basic system components for the refrigeration, electrical, energy management, HVAC, water and sewer, and other systems.
9. Understand the revenue and cost effects of the physical plant.

HRM 202: Procurement in the Hospitality Industry, 4 credits

This course is designed to offer the student a well-rounded approach to the practical principles of the purchasing function. Effective purchasing includes negotiating and receiving orders, controlling inventory, and production and payments.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Be familiar with the mechanics of purchasing procedures.
2. Be able to develop purchase specifications.
3. Understand the important role of the buyer in relation to the overall operation and profitability of a hospitality organization.
4. Be aware of the issues involved in selection of vendors/suppliers.
5. Understand the organization and function of the receiving and storeroom departments of a hospitality operation.
6. Understand the application of appropriate issuing procedures.
7. Understand the ethical issues in the purchasing process and vendor/buyer relationships.
8. Understand the federal legislation that may pertain to the purchase and handling of certain merchandise.
9. Understand the use of computer applications in modern purchasing departments.

HRM 204: Hotel Restaurant & Resort Management Practicum, 1 credit

The HRM practicum is designed to provide the student with supervised on-the-job training, of organizational, management, internal workings, and services offered through an approved organization. A contact between the college, student and employer provides the beginning groundwork.   Goals, evaluations, a review of skill and a study of the organization are designed to provide a realistic learning experience.
Prerequisite: Faculty approval.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Students will be employed in an actual Hotel Restaurant and Resort work environment.
2. Student will observe the organization, programs, and methodologies used in hospitality organizations and report those back to the practicum instructor.
3. Students will develop and explain to the practicum instructor the necessary skills for use in their internship/profession.
4. Students will assess their strengths and weaknesses as a professional.
5. Students will analyze their profession to better prepare for their internship/career.

HRM 205: Hospitality Operations Management, 4 credits

The class covers the study of broad based hotel and motel management operations reviewing development, pre-opening, marketing, departmental operations and organizational structure. Includes work in training, staffing, work improvement techniques, motivating, organizing, planning, and scheduling.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Understand the development and history of the hospitality industry. 
2. Understand the types and classifications of hotels. 
3. Understand the structure of hotel ownership and advantages/disadvantages of each. 
4. Learn the steps in the planning and development process of hotels. 
5. Learn about hotel structure and staffing. 
6. Learn the role of human resources in overall hotel operations. 
7. Understand the process and importance of central reservations systems and property reservation/management systems.
8. Understand the make up and function of the following departments: Sales, Front Office, Food & Beverage, Telecommunications, Engineering, Housekeeping and other departments.
9. Learn about the importance of insurance. 
10. Understand the accounting functions such as: Controls, Account Receivable/City Ledger, Income, F&B Controls, Payroll, Accounts Payable, Credits and other
11. Learn about franchising and franchise services.
12. Understand the casino and spa industry and explore trends in the industry.

HRM 248: Nutrition, 4 credits

A detailed nutrition course aimed at student certification.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. To become familiar with the characteristics, functions and food sources of the major nutrient groups.
2. To comprehend the basic food groups, Recommended Dietary Allowances, and the effect of activities on output.
3. To become familiar with the key phrases of digestion, including the major sites of digestion for macronutrients.
4. To understand the concept of energy balance, calories, and factors that effect calorie need.
5. To recognize the role of Food Service professionals in providing for the needs of dieting customers.
6. To identify major components of the American diet, and understand the general health risks associated with each.
7. To become familiar with the various functions and methods of food processing.
8. To realize the importance and functions of food additives.
9. To understand optimal practices in food purchasing storage and preparation regarding nutrition and its impact on health.
10. To use practical nutrition standards to market and merchandise nutritious food products.

HRM 285: International Cuisine, 2 credits

Gourmet cuisine of various countries; observation, practice and demonstration in preparing and judging of items produced.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Be more aware of international cuisine and its role in culture.
2. Understand menu planning and preparation of Mexican, French and Chinese foods.
3. Understand the basic flavor combinations and unique preparation methods of foods from various countries.
4. Understand the role of international cuisine in menu design for full service restaurants.
5. Understand the research process to ensure authenticity in international cuisine.

HRM 298: Beverage Seminar, 2 credits

Exploration of various wines/beers from throughout the world. Class includes beverage evaluation and tasting for serious students who feel they will benefit from such knowledge. Primarily for Hotel/Restaurant students but others will be considered.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Understand the difference between wines, spirits and beers.
2. Be able to apply basic marketing techniques to beverage management.
3. Be able to pre-cost a beverage menu and develop pricing to meet targeted return on sales goals.
4. Understand the alcohol server's role in responsible beverage service.
5. Understand the importance of selection in development of the beer/wine/beverage list or menu.
6. Be able to apply sales techniques to beverage service in a responsible way.
7. Understand basic bar-tending techniques and beverage service procedures.
8. Understand the importance of beverage control in the food and beverage operation's profitability.

HRM 299: Internship, 4 credits

The internship (400 hours of paid employment) is designed to provide the student with supervised on-the-job training. A contract between the college, student, and employer provides the groundwork. Objectives, evaluations, written log, and a study of the organization are designed to provide a realistic learning experience.
Prerequisite: Faculty approval

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Be able to integrate the concepts addressed in academic courses with the reality of the work setting.
2. Understand the overall operation of the hospitality operation studied.
3. Be able to maintain a job and adapt to the daily routine of the job requirements.
4. Be able to apply techniques to a real-world setting.
5. Recognize career path opportunities in the industry.

HRM 301: Hotel/Restaurant/Resort Law, 4 credits

An overview of how current laws affect the hospitality Worker and manager, with attention being paid to avoiding Potential lawsuits. Case study will be one method of application.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Comprehend the laws of inn keeping and how they apply to the hospitality industry as a whole
2. Read and analyze a legal case,
3. Conduct research on legal topics
4. Describe the relationship between ethics and the law
5. Formulate operational policies to conform to the requirements of the various state and federal agencies and guidelines
6. Assess and compare liability for personal injuries on and off the premise
7. Evaluate liability for damage or loss of property to clientele in the hospitality industry
8. Assess the need of exclusion and ejection of undesirables
9. Compare, evaluate, and appraise the types of contracts made in the hospitality industry and
10. Recognize, analyze and evaluate legal issues for these responsibilities.

HRM 304: Hotel /Restaurant & Resort Management Practicum, 1 credit

The HRM practicum is designed to provide the student with supervised on-the-job training of
organizational, management, internal workings and services offered through an approved agency. A 
contact between the college, the student, and the employer provides the beginning groundwork. Goals,
evaluations, a review of skill and a study of the organization are designed to provide a realistic learning
experience.
Prerequisite: HRM 204; Faculty Approval

Goals and Objectives

1. Students will be employed in an actual hotel, restaurant, and resort work environment..
2. Student will observe the organization, programs, and methodologies used in hospitality organizations and report those back to the practicum instructor.
3. Students will develop and explain to the practicum instructor the necessary skills for use in their internship/profession.
4. Students will assess their strengths and weaknesses as a professional.
5. Students will analyze their profession to better prepare for their internship/career.

HRM 310: Resort/Club Management, 4 credits

Introduces the student to this exciting/dynamic segment of the industry and its many challenges in operations. They will explore the many career choices available today after visits to various properties and the behind-the-scenes look at how they are run.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Understand the nature and appeal of private clubs.
2. Be able to explain how private clubs are owned and describe various types of clubs.
3. Understand the organizational structure of resorts and clubs.
4. Describe the role of service in private clubs.
5. Be able to identify member needs and expectations.
6. Understand the different management styles.
7. Understand the principles of quality management.
8. Describe the role of strategic management systems.
9. Understand the role of marketing and marketing research.
10. Explain how financial statements are used by clubs.

HRM 311: Tourism Marketing and Promotion, 4 credits

Applications of basic marketing principles and strategies to hospitality and leisure services. Discussions will define specific hospitality and tourism market segments and address the various personal and non-personal sales and promotional tools available to the manager of an intangible product.
Prerequisite: HRM 101, 102, 103, 201, 202 

Goals and Objectives
By the end of this course, Northwood wants students to:

1. To develop an understanding of the total marketing and promotional concepts which can be applied directly to the hospitality and tourism industries. 
2. Investigate models of marketing and promotional strategies and critically assess how such models can relate to the success and failure of the hospitality industry. 
3. Become familiar with the sources of environmental threats/opportunities to the tourism industry. 
4. Be able to analyze competition and define market segments. 
5. Integrate the marketing concept at the property level. 
6. Decide who the customer is and discover resources to help sell new markets. 
7. Gain a better understanding of sales, promotion advertising, and public relations and how they all interrelate to marketing. 
8. Be able to build a marketing plan for a hospitality business. 
9. Work with an individual hospitality business on a marketing project. 
10. Gain insight into strategic marketing in action by studying case histories. 
11. Be aware of current trends and future possibilities of the tourism industry.

HRM 312: Special Events and Meeting Planning, 4 credits

This course will provide the student with the basic understanding of the management process as it relates to planning and operation of special events and meetings. This course is designed to develop skills, strategies, knowledge, and understanding about planning, organizing, scheduling, marketing, and implementing meetings for various groups.

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Understand the different aspects of planning, organizing and executing a special event or meeting. 
2. Be aware of the major types of meetings, events, galas, conferences, conventions and special events. 
3. Understand the importance of planning, budgeting, scheduling and promotion for special events. 
4. Be aware of the multiple details involved in a meetings or special events. 
5. Be able to prepare and manage a budget for a special event. 
6. Be able to coordinate food and beverage, décor, entertainment, and themes for various types of events. 
7. Be able to schedule and staff an event and evaluate the outcome. 
8. Know the nature and importance of meetings and special events. 
9. Be able to demonstrate understanding of the essential components of planning and executing a special event or meeting.

HRM 313: Human Resource Applications, 4 credits

An in-depth study and application of the many facets of human resources management from selection, retention, training, development, discipline, and termination of employees.
Prerequisites: HRM 101, 102, 103, 201, 202, 203, 348; MGT 310

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Discover the changing role of human resources in the hospitality industry.
2. Create a strategy for developing a proper organizational culture.
3. Be able to understand/manage turnover and selection.
4. Become aware of both internal/external recruiting techniques.
5. Know how to properly prepare, conduct, and close an interview.
6. Better understand the evaluation of applicants and who to hire.
7. Discover how to prepare employees for orientation.
8. Become aware of the importance of proper training.
9. Be able to develop capable managers which include motivation and communication.
10. Be familiar with current wage/benefit decisions and employment laws. 
11. Learn techniques to control absenteeism, how to properly discipline, and if necessary, to terminate an employee.

HRM: 405 Hospitality Costing, Pricing and Financial Management, 4 credits

This course is designed to move the student through the various management steps involved in developing a financially successful hotel, restaurant, resort, spa and/or other hospitality industry business. This course presents  methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits.  Hotels, restaurants and resorts are studied from a managerial point of view to keep costs low and margins high.  Budgeting and financing standards set in the Hospitality industry are a focal area of the course. This course is designed to build the skills necessary to operate a successful and profitable hospitality operation. Additionally, this course is designed to offer the student a well-rounded practical approach to hotel cost and restaurant controls principles. Effective cost controls include negotiating and receiving orders, controlling inventory and production, and payments.
Prerequisite: FIN 301 or FIN 321

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Explain the basic understanding of hospitality financial statements.
2. Explain the role of cost control as an integral part of the Hospitality industry.
3. Understand and perform the fundament principles of restaurant, hotel, resorts, and club cost controls.
4. Identify different menu pricing techniques and how they optimize food cost, gross profit, and revenue.
5. Explain the different types of food cost measurements.
6. Calculate portion costs, beverage costs, yield costs, labor costs, profit margin, sales percentage, sales revenue, and other expenses.
7. Describe the basic forms of Property Management Systems and Point of Sale Systems and how they integrate with the different cost centers.

HRM 410: International Tourism, 4 credits

A study of international travel and tourism. Focus on the economic, social, cultural and environmental considerations of international tourism. It is designed to create a sensitivity to and awareness of the differences in cultures as well as to present a world view of hospitality management.
Prerequisites: HRM 311 and 313

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Understand the global nature of the hospitality industry.
2. Be able to explain the economic impact of international tourism.
3. Understand the positive and negative impact of international tourism on the environment.
4. Describe the socio-cultural impacts of international tourism.
5. Be sensitive to cultural differences.
6. Understand the value of diversity.
7. To help gain a geographical understanding of the world from both physical and human perspectives.
8. Understand how international tourism industry responds to changing conditions in the marketplace.
9. To improve your understanding of the world tourism industry in developed and developing countries.

HRM 411: Cases and Problems in the Hospitality Industry, 4 credits

This course utilizes the case method of critical thinking to analyze business problems in the hospitality industry. Discussion, writing, and presentation skills are required for this course. Marketing and management concepts will be incorporated into the case method.

HRM 412: Current Issues in the Hospitality Industry, 4 credits

To explore the dynamics and implications of current societal and professional issues and trends on the delivery of hospitality services. The course will focus on examining current trends that will impact the profession and help students understand the relevance of trends to their professional development.
Prerequisites: HRM 311 and 313

Goals and Objectives
By the end of this course, Northwood wants students to:

1. Know and understand various environmental, political, economic, and social-psychological trends developing in contemporary society.
2. Explore what experts and futurists are saying about the general directions of society and attempt to apply these assertions to the hospitality industry.
3. Understand the nature and importance of change in our society.
4. Learn environmental trends and how they influence leisure and hospitality.
5. Explore the changes in values and how it will influence leisure participation.
6. Discover trends in technology and how it will influence leisure and hospitality.
7. Understand demographic trends and how they will influence the hospitality industry.
8. Explore economic trends and how they will influence leisure and hospitality.
9. Understand the impact of health trends on the hospitality industry.
10. Understand changes in work and free time and how it will influence participation in the hospitality industry.

HRM 420: Sanitation Seminar, 3 credits

This course utilizes the case method of critical thinking to analyze business problems in the hospitality industry. Discussion, writing, and presentation skills are required by this course. Marketing and management concepts will be incorporated into the case method.