Credit Hour ratios represent full term, weekly hours, where the first digit represents the weekly lecture hour, the second digit represents the weekly lab/studio hour, and the third digit represents credits.
For example, a typical 3 credit lecture course will be displayed as: 3-0-3.
More information is available on the Catalog - Credit Hour page.
HRM 100 Introduction to Hospitality
This course introduces students to the vast lodging and food service industry. The origins and history of the modern American hotel/motel business and the enormous growth of the food industries are presented in the context of global tourism. Supervisory duties including organizational theory, resource management of the prime cost associated with these businesses, and asset control processes are introduced. Career opportunities are examined as an essential part of the course.
Upon successful completion of this course, students should be able to:
Structure task performance in an organization within the lodging/food service industry.
Apply a basic knowledge of the vastness of the hospitality industry to personal career development.
Understand the role(s) of various operational functions.
Use the basic knowledge of record keeping and financial controls common to this industry.
Increase revenue through marketing.
Structure task performance in an organization within the lodging/food service industry.
Apply a basic knowledge of the vastness of the hospitality industry to personal career development.
Understand the role(s) of various operational functions.
Use the basic knowledge of record keeping and financial controls common to this industry.
Increase revenue through marketing.
Prerequisites: MAT 050 and ((ENG 050 and REA 050) or ENG 099* or REA 075 or REA 100*). Successful College Placement Test Scores may be accepted. *(Courses may be taken concurrently.)
3 Credits3-0-3
HRM 105 Explore the Hospitality Industry
(Formerly HRM 100) This course provides an opportunity for students to explore the hospitality industry. It will cover the origins of the conventional hotel and restaurant business, dimensions of professionalism, growth trends, and necessary skills for someone entering this field in the context of global travel and tourism. Supervisory duties including organizational theory, emerging technologies, sustainability practices, resource management, and asset control processes are introduced. Career opportunities are examined as an essential part of the course.
Upon successful completion of this course, students should be able to:
Explain the various industry segments including; hotels, food and beverage, clubs, recreation, resorts, cruise lines, meeting planning, casino, and tourism operations.
Describe career opportunities and personal development available in hospitality organizations.
Describe the roles and terminology used in various the hospitality operations.
Explain basic business financial record keeping and financial controls used in the industry.
Identify strategies to increase revenue.
Explain the various industry segments including; hotels, food and beverage, clubs, recreation, resorts, cruise lines, meeting planning, casino, and tourism operations.
Describe career opportunities and personal development available in hospitality organizations.
Describe the roles and terminology used in various the hospitality operations.
Explain basic business financial record keeping and financial controls used in the industry.
Identify strategies to increase revenue.
Prerequisites: MAT 050 and ((ENG 050 and REA 050) or ENG 099* or REA 075 or REA 100*). Successful College Placement Test Scores may be accepted. *(Courses may be taken concurrently.)
3 Credits3-0-3
HRM 110 Food Sanitation and Safety Supervision
This is a course for food handlers and especially for supervisors employed in the retail foodservice industry.
Upon successful completion of this course, students should be able to:
Satisfactorily pass the food handlers examination administered by the college.
Identify the causes of food-borne illness.
Purchase, handle, store, prepare and serve food in accordance with generally accepted sanitation procedures.
Maintain sanitary facilities and equipment.
Prepare an Integrated Pest Management system, and develop and maintain an employee safe work environment.
Apply federal, state and local regulations/laws specific to food-service procedures.
Implement a self-inspect sanitation and safety program in a food-service operation.
Satisfactorily pass the food handlers examination administered by the college.
Identify the causes of food-borne illness.
Purchase, handle, store, prepare and serve food in accordance with generally accepted sanitation procedures.
Maintain sanitary facilities and equipment.
Prepare an Integrated Pest Management system, and develop and maintain an employee safe work environment.
Apply federal, state and local regulations/laws specific to food-service procedures.
Implement a self-inspect sanitation and safety program in a food-service operation.
Prerequisite: Successful Placement Test Scores or (ENG 050 and REA 050) or ENG 099* or REA 075 or REA 100* (*may be taken concurrently).
3 Credits3-0-3
HRM 115 Introduction to Culinary and Sanitation
This course is an introduction to the world of culinary arts, food safety, and sanitation. The student will learn the history of cooking and modernist cuisines, professionalism, and the various pathways to a career in culinary, baking, and pastry arts. Students will review laws and responsibilities for employees and managers regarding safe practices for purchasing, receiving, storing, using, and discarding food. In addition, food safety, knife skills, cross-contamination, food allergens, intolerances, and food-borne illness will be covered. Students will identify safety precautions and how to create a hazardous analysis critical control point (HACCP) policy. This course will prepare students for a nationally recognized professional certification exam. Students who pass the exam will receive the National Restaurant Association Education Foundation ServSafe Certification.
Upon successful completion of this course, students should be able to:
Demonstrate proper handling of food items to include safety, sanitation, storage, preparation, inventory, and serving.
Identify tools, equipment used, and maintenance in a commercial kitchen.
Explain federal, state, and local regulations/laws governing sanitation, safety to food-service procedures, and sustainable practices in food operations.
Identify dietary guidelines and review weighing ingredients, proper measurements, and conversations.
Discuss personal career development and pathways offered in culinary arts, baking, and pastry industries.
Apply professional, uniform standards, and good hygiene habits including hand washing.
Demonstrate proper handling of food items to include safety, sanitation, storage, preparation, inventory, and serving.
Identify tools, equipment used, and maintenance in a commercial kitchen.
Explain federal, state, and local regulations/laws governing sanitation, safety to food-service procedures, and sustainable practices in food operations.
Identify dietary guidelines and review weighing ingredients, proper measurements, and conversations.
Discuss personal career development and pathways offered in culinary arts, baking, and pastry industries.
Apply professional, uniform standards, and good hygiene habits including hand washing.
Prerequisite: Successful Placement Test Scores or (ENG 050 and REA 050) or ENG 099* or REA 075 or REA 100* (*may be taken concurrently).
3 Credits2-2-3
HRM 140 Tourism: Principles, Practices, Philosophies
Students will study the why and how of tourism as an important factor in the wealth of any nation. The course provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of the travel and tourism industry. Among the topics covered are: meetings and conventions, role of social media, and basic tourism marketing principles including mobile/social media marketing. Students will study the history of travel, future prospects and problems in the industry, especially the need for sustainable economic development. Students will acquire tourism vocabulary, explore their personal philosophy of travel as a factor in life's enrichment, and identify career opportunities in this vast industry.
Upon successful completion of this course, students should be able to:
Explain the importance of tourism's economic contribution.
Identify consumer travel behavior and the various tourism segments.
Recognize travel as a factor in life's enrichment.
Apply basic tourism marketing principles and applicable technology.
Apply tourism supply/demand principles for policy and planning.
Identify possible career opportunities in this field.
Explain the importance of tourism's economic contribution.
Identify consumer travel behavior and the various tourism segments.
Recognize travel as a factor in life's enrichment.
Apply basic tourism marketing principles and applicable technology.
Apply tourism supply/demand principles for policy and planning.
Identify possible career opportunities in this field.
Prerequisite: Successful Placement Test Scores or (ENG 050 and REA 050) or ENG 099* or REA 075 or REA 100* (*may be taken concurrently).
3 Credits3-0-3
HRM 145 Sales and Marketing in Hospitality
This course introduces the principles, theories, and concepts of successful hospitality marketing and sales. The topics of brand analysis, customer relationship management, marketing mix, revenue management, and all phases of the selling process will be covered. The organization of the typical sales and marketing teams, their sales strategies, use of social media platforms, and ecommerce will be discussed. Students will learn how to develop a marketing plan, implementing key elements of market segmentation, targeting, and branding.
Upon successful completion of this course, students should be able to:
Distinguish marketing from sales.
Identify trends that affect marketing and sales in the hospitality industry.
Identify and describe the key steps of a hospitality marketing plan.
Describe the sales and marketing organizational structure of the roles and responsibilities of a sales and marketing team.
Identify all phases of the selling process and importance of customer relationship management.
Explain effective communication and technologies for global distribution system (GDS), online travel agent (OTA), and central reservation systems (CRS) for hotel accommodations and other travel/tourism reservations.
Describe internal marketing and sales promotion.
Explain the role of hospitality advertising, public relations, and publicity.
Explain how lodging and foodservice/restaurant are meeting the current needs of business including meeting planners.
Identify factors for marketing hospitality products and services to specific special segments.
Summarize trends affecting the food and beverage industry, and describe positioning strategies and techniques for restaurant and beverage operations.
Explain how hotels market and sell to conventions, catered events, and trade shows.
Distinguish marketing from sales.
Identify trends that affect marketing and sales in the hospitality industry.
Identify and describe the key steps of a hospitality marketing plan.
Describe the sales and marketing organizational structure of the roles and responsibilities of a sales and marketing team.
Identify all phases of the selling process and importance of customer relationship management.
Explain effective communication and technologies for global distribution system (GDS), online travel agent (OTA), and central reservation systems (CRS) for hotel accommodations and other travel/tourism reservations.
Describe internal marketing and sales promotion.
Explain the role of hospitality advertising, public relations, and publicity.
Explain how lodging and foodservice/restaurant are meeting the current needs of business including meeting planners.
Identify factors for marketing hospitality products and services to specific special segments.
Summarize trends affecting the food and beverage industry, and describe positioning strategies and techniques for restaurant and beverage operations.
Explain how hotels market and sell to conventions, catered events, and trade shows.
Prerequisite: HRM 105.
3 Credits3-0-3
HRM 155 Managing Lodging Operations
This course covers in detail the procedures of each department in a lodging operation in regard to the life cycle of the hotel guest. Principles of hospitality organizations, management, and decision models applied to the tasks and challenges of lodging operations will be covered. Techniques of problem solving (including planning, organizing, staffing, directing, and controlling operations) in all areas of the hotel, resort, casino, Air BnB/VRBO, campground, and other lodging operations will be explored. The interdepartmental roles including front desk, guest services, reservations, revenue management, housekeeping, maintenance, human resources, security, and other uniformed staff are discussed. The importance of the relationship between employees and guest is emphasized. The discussion of what future role of emerging technologies and trends, including sustainability are presented.
Upon successful completion of this course, students should be able to:
Develop a hotel organization structure.
Identify the life cycle of a hotel guest.
Apply specific knowledge of the lodging industry to careers.
Register, sell and assign guest rooms.
Derive room-pricing strategies using various decision-making techniques.
Discuss the importance of communication interdepartmentally within a lodging operation.
Use basic procedures of the night audit.
Prepare and use hotel statistical ratios.
Discuss the emerging technologies in lodging operations.
Develop a hotel organization structure.
Identify the life cycle of a hotel guest.
Apply specific knowledge of the lodging industry to careers.
Register, sell and assign guest rooms.
Derive room-pricing strategies using various decision-making techniques.
Discuss the importance of communication interdepartmentally within a lodging operation.
Use basic procedures of the night audit.
Prepare and use hotel statistical ratios.
Discuss the emerging technologies in lodging operations.
Prerequisite: HRM 105.
3 Credits3-0-3
HRM 162 Hospitality Law
This course introduces basic foundations and principles of the law and its effect on the hospitality industry. It introduces guidelines and techniques that prepare students to preventively manage and apply a practical legal awareness in a hospitality operation.
Upon successful completion of this course, students should be able to:
Outline the duties the law creates to protect guests and restaurant/hotel operators.
Discuss areas where food service, lodging properties, and other hospitality establishments may be affected by federal, state and local regulations.
Formulate guidelines related to Civil Rights laws.
Identify specific management actions to avoid liability in areas of food and property.
Establish legal guidelines with regard to employee selection, wages and union relations.
Outline procedures to reduce crimes against the business.
Outline tests for the legality and enforceability of contract requirements in food service.
Discuss the legal aspects of lodging and food-service franchising
Outline the duties the law creates to protect guests and restaurant/hotel operators.
Discuss areas where food service, lodging properties, and other hospitality establishments may be affected by federal, state and local regulations.
Formulate guidelines related to Civil Rights laws.
Identify specific management actions to avoid liability in areas of food and property.
Establish legal guidelines with regard to employee selection, wages and union relations.
Outline procedures to reduce crimes against the business.
Outline tests for the legality and enforceability of contract requirements in food service.
Discuss the legal aspects of lodging and food-service franchising
Prerequisite: HRM 105.
3 Credits3-0-3
HRM 199 Hospitality Studies Internship (3 credit)
Internship and/or College Sponsored Experiential Learning (CSEL) provides qualified, enthusiastic students with opportunities to receive academic credit for work experience in the hospitality field. Internships and/or CSEL combine classroom theory with practical, real-world employment experiences. Students participating in this 180 experience will earn 3 college credits for this experience. NOTE To be eligible for an internship, students must: Have earned 21 or more credits at DCCC Have an overall average grade point average of 2.5 Obtain written recommendation from a DCCC instructor of Hotel and Restaurant Management or Culinary Arts Submit an updated resume and application for this course to the Office of Student Employment Services
Upon successful completion of this course, students should be able to:
Develop, observe and perform technical skills as required in the hospitality work position assigned by employer.
Develop, observe and perform interpersonal skills as required in the hospitality work position assigned by employer.
Observe and use the equipment and technology used in the hospitality work position assigned by employer.
Submit written reports and/or journals as required by the Office of Student Employment Services and supervising faculty.
Develop, observe and perform technical skills as required in the hospitality work position assigned by employer.
Develop, observe and perform interpersonal skills as required in the hospitality work position assigned by employer.
Observe and use the equipment and technology used in the hospitality work position assigned by employer.
Submit written reports and/or journals as required by the Office of Student Employment Services and supervising faculty.
3 Credits180 Semester Hours
HRM 253 Restaurant Management
This course is an overview of operations pertaining to restaurant management including employee training and organizational structure of the service staff. Students will examine various food and beverage operations, strategies of serving styles, customer service, management issues, human resources requirements, and marketing of goods and services as they relate to restaurant management. Students will engage in the theory and practice of service standards.
Upon successful completion of this course, students should be able to:
Define organization theory and explain its connection to the practical performance of management functions.
Demonstrate service styles and proper customer service.
Identify emerging technologies used in restaurants.
List food and beverage operational controls including purchasing, receiving, and storing.
Discuss personal career development and pathways offered in the restaurant management industry.
Apply merchandising techniques within an overall marketing strategy for a restaurant or food and beverage establishment.
Define organization theory and explain its connection to the practical performance of management functions.
Demonstrate service styles and proper customer service.
Identify emerging technologies used in restaurants.
List food and beverage operational controls including purchasing, receiving, and storing.
Discuss personal career development and pathways offered in the restaurant management industry.
Apply merchandising techniques within an overall marketing strategy for a restaurant or food and beverage establishment.
Prerequisite: HRM 105.
3 Credits3-0-3
HRM 254 Catering and Event Planning
This course presents an overview of the operations of a convention, meetings, and the event planning industry. The course foundation is based on catering, special events, banquets, entertainment, and vendor relationship management in the hospitality industry. Students will study the planning, budgeting, project management, forecasting, contracts, marketing, and exhibit and convention planning.
Upon successful completion of this course, students should be able to:
Describe the difference between catering, convention planning, banquets, and event planning.
Identify the components of planning, budgeting, project management tools, and catering contracts.
Use banquet/catering management practices, policies and procedures as they relate to planning, organizing, staffing and controlling a large party/event.
Explore the current computer software designed for catering management.
Explain the production of a catered event to include transportation, day of event details, execution, and clean up.
Describe the difference between catering, convention planning, banquets, and event planning.
Identify the components of planning, budgeting, project management tools, and catering contracts.
Use banquet/catering management practices, policies and procedures as they relate to planning, organizing, staffing and controlling a large party/event.
Explore the current computer software designed for catering management.
Explain the production of a catered event to include transportation, day of event details, execution, and clean up.
Prerequisite: HRM 105.
3 Credits3-0-3
HRM 255 Beverage Management
This course provides an overview to the beverage management industry. Topics will include history of various types of alcohol, bar and beverage service, pairing, purchasing, resource control methods, marketing, dealing with difficult industry situations, and staffing requirements. Students will review laws and responsibilities for employees and managers regarding safe practices for serving alcohol. This course will prepare students for a nationally recognized alcohol awareness exam. Students who pass the exam will receive the National Restaurant Association Education Foundation ServSafe Alcohol Certification.
Upon successful completion of this course, students should be able to:
Discuss personal career development and pathways offered in the beverage industry.
Apply organizational theory to the practical performance of beverage management functions.
List internal bar and beverage operational controls including purchasing, receiving, and storing.
Identify the proper equipment, tools and terminology specific to beverage operations.
Apply merchandising techniques within an overall marketing strategy of a beverage operation.
Gather and apply information for internal control and operational decision making.
Identify how to properly check identification and recognize legitimate forms of identification.
Apply effective alcohol awareness techniques.
Discuss personal career development and pathways offered in the beverage industry.
Apply organizational theory to the practical performance of beverage management functions.
List internal bar and beverage operational controls including purchasing, receiving, and storing.
Identify the proper equipment, tools and terminology specific to beverage operations.
Apply merchandising techniques within an overall marketing strategy of a beverage operation.
Gather and apply information for internal control and operational decision making.
Identify how to properly check identification and recognize legitimate forms of identification.
Apply effective alcohol awareness techniques.
Prerequisite: HRM 105.
3 Credits3-0-3