Stackable Credentials
Hospitality Management
BS Hospitality Management
Hospitality Management
CAREERS
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COURSES
HMM 313 Hospitality Lodging Operations (3cr.)
This course analyzes the historical development of lodging and innkeeping. Principles and management of operation and lodging classifications, ratings, and interactions between the guest services department, housekeeping, accounting, reservations, food and beverage, and other departments will be studied. REVPAR, Yield Management, Average Daily Rate, and Occupancy Rate concepts will be studied and analyzed. Evaluating technological innovations used to enhance and sustain operational strategies and guest satisfaction is emphasized.
HMM 420 Food Services (3 cr.)
This course requires each student to develop and participate as a manager of a food service venue operation, which may include restaurants, theme or sports bars, food services in lodging and other facilities, kiosks, food trucks, and other future venues. Course topics will include issues in defining an entrepreneurial service philosophy, improving profit margins, securing adequate supplies, identifying target markets, and planning organizational growth. Many aspects of production, leadership, and service will be experienced, discussed, and demonstrated. Prerequisite: Satisfactory completion of HMM 201.
HMM 310 Cost Controls (3 cr.)
This course provides the requisite competencies to apply cost controls and develop and implement control systems aligned with the mission, goals, and objectives of hospitality operations, encompassing food, beverages, labor, supplies, and services. Costing profits will be the primary focus of the course. An analysis of techniques currently used to generate revenue while controlling cost drivers is emphasized.
This course analyzes the historical development of lodging and innkeeping. Principles and management of operation and lodging classifications, ratings, and interactions between the guest services department, housekeeping, accounting, reservations, food and beverage, and other departments will be studied. REVPAR, Yield Management, Average Daily Rate, and Occupancy Rate concepts will be studied and analyzed. Evaluating technological innovations used to enhance and sustain operational strategies and guest satisfaction is emphasized.
HMM 420 Food Services (3 cr.)
This course requires each student to develop and participate as a manager of a food service venue operation, which may include restaurants, theme or sports bars, food services in lodging and other facilities, kiosks, food trucks, and other future venues. Course topics will include issues in defining an entrepreneurial service philosophy, improving profit margins, securing adequate supplies, identifying target markets, and planning organizational growth. Many aspects of production, leadership, and service will be experienced, discussed, and demonstrated. Prerequisite: Satisfactory completion of HMM 201.
HMM 310 Cost Controls (3 cr.)
This course provides the requisite competencies to apply cost controls and develop and implement control systems aligned with the mission, goals, and objectives of hospitality operations, encompassing food, beverages, labor, supplies, and services. Costing profits will be the primary focus of the course. An analysis of techniques currently used to generate revenue while controlling cost drivers is emphasized.