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Courses Offered

HTM. 101 INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
An exploration of career options and operations in the field of hospitality and tourism management. An overview of the trends and developments in hospitality, international tourism, global travel, and foodservice establishments, with a focus on customer service, cultural/economic trends, and the various career opportunities that exist. Transfer credit: CSU.
HTM. 108 TECHNOLOGY ESSENTIALS IN HOSPITALITY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Understand technology systems used in hospitality and tourism businesses. A focus on emerging use of smart technologies, including iPads in the guest rooms, Web 2.0, and new hotel and restaurant information systems. Hands-on learning opportunities with the use of "Delphi" simulations, a software technology most often used in sales, catering and convention services departments. Transfer credit: CSU.

HTM. 120 SANITATION PRACTICES IN THE HOSPITALITY INDUSTRY (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Sanitation practices as they affect the individual and hospitality operations. Students will use materials from the Educational Foundation of the National Restaurant Association to complete the ServSafe Certification. Transfer credit: CSU.

HTM. 124 EXCELLENCE IN GUEST SERVICE (.5)
Hours/semester: 8-9 lecture.
In this short course students will prepare to take the Certified Guest Service Professional (GSP) exam awarded through the American Hotel and Lodging Association. Focus on quality customer service: what it is and how to deliver it in a hospitality business, benefits of high quality customer service, skills to engage the guest, effective strategies for handling dissatisfied customers, and service recovery techniques. Transfer credit: CSU.

HTM. 125 RESTAURANT AND BANQUET OPERATIONS (1)
(Pass/No Pass or letter grade.)
Hours/semester: 16-18 lecture.
Preparation for entry-level positions in restaurant and hospitality banquet operations. Course covers front of the house service for all types of foodservice operations, such as Banquet Server and Restaurant Server. The course includes preparation to take the ServSafe Responsible Alcohol Certification and the Food Handler Certification Exam.

HTM. 130 FOOD AND BEVERAGE/RESTAURANT MANAGEMENT (3)
Hours/semester: 48-54 lecture.
Techniques and procedures of management are explored and developed as they relate to commercial and institutional food and beverage facilities. Topics include functions of management, marketing, menu development, effective cost control in purchasing, pricing, labor, and service techniques. Transfer credit: CSU.

HTM. 140 INTRODUCTION TO MEETING, EVENT AND CONFERENCE MANAGEMENT (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
An introduction to a specialized area of study in hospitality and tourism, focusing on meetings, conference and event planning. The fundamental elements and best practices for planning, producing, and evaluating successful meetings, conventions and conferences. Transfer credit: CSU.

HTM. 230 HOTEL AND RESORT MANAGEMENT (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
An introduction to the operational systems/departments and components of a hotel-resort facility, which includes front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resources management, and information systems. Transfer credit: CSU.

HTM. 231 FOOD, BEVERAGE, AND LABOR COST CONTROLS (3)
Hours/semester: 48-54 lecture. Recommended: Eligibility for ENGL 846 or ESOL 400, or equivalent.
Gain the necessary knowledge and skills required to manage and make intelligent business decisions within a food and beverage operation or department, with a focus on standards determination; variable, semi-variable and fixed costs; the operating budget; income and cost control; and menu pricing. Transfer credit: CSU.

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