Hotel & Tourism Management Courses

HTM 115 INTRODUCTIONS TO HOSPITALITY
3 Units
HTM 115 promotes opportunity to evaluate occupational needs in the hospitality 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.

Transfer Credit: CSU


HTM 117 FOOD, BEVERAGE, & COST CONTROL

3 Units

HTM 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 learn to prepare weekly, monthly, and annual 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.
Transfer Credit: CSU

HTM 120 INTRODUCTION TO TRAVEL/TOURISM
3.0 Units
HTM 120 examines tourism as a developing industry. Topics include travel modes, organizations, laws, and socio-economic impact. Also included is a comprehensive study of travel management, principles, practices, philosophies, and systems.
Lecture 3 hours.
Prerequisite: None.


HTM 201 RESTAURANT MANAGEMENT
3 Units
HTM 201 covers the principles of operating a food service which are common to all types of commercial and industrial food service. The course covers such areas as sales promotion, advertising, personnel, legal aspects, insurance, labor management relations.
Lecture 3 hours.
Prerequisite: None.


HTM 202 QUICK SERVICE RESTAURANT OPERATIONS
3.0 Units

HTM 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, retail take-out units, and franchised operations. Performance issues will also be examined in the areas of consistency, quality, service, recruitment, and pricing.
Lecture 3 hours.
Prerequisite: None.
Transfer Credit: CSU


HTM 203 CATERING & BANQUET OPERATIONS
3 Units
HTM 203 introduces the hospitality student to the hands-on mechanics of catering and banquet services in the hospitality industry and provides a checklist of details, tips, 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.

HTM 205 EVENT PLA NNING and MEETING MANAGEMENT
3.0 Units
HTM 205 presents sound principles and practices in the growing field of event planning 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: CSU

HTM 207 DINING ROOM SERVICES
3.0 Units
HTM 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 management of a dining room including good housekeeping techniques, fine food, and efficient service. Types of dining service included are: waited table service (French, Russian, American, and English), limited service, counter, tray service, catering, and vending.
Lecture 2 hours Laboratory 4 hours.
Prerequisite: None.


HTM 214 BEVERAGE & BAR OPERATIONS

3 Units
HTM 214 is an overview of the beverage industry with emphasis on the identifications, 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.
Prerequisite: None.


HTM 222 INTRODUCTION TO HOTEL & RESORT OPERATIONS
3 Units
HTM 222 is an introductions to the operating systems 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.  
Lecture 3 hours.
Prerequisite: None.
Transfer Credit: CSU   

HTM 256 MANAGEMENT OF HOSPITALITY PERSONNEL OPERATIONS
3 Units

HTM 256 covers management skills for students pursuing a career in supervision within the restaurant/hospitality industry. It includes the application of basic management concepts and techniques necessary in achieving objectives in the management of human resources. Using case studies, students analyze the hospitality workplace, management responsibilities in coaching, training, and providing employee feedback. Decision making and leadership development is also discussed.
Lecture 3 hours.
Prerequisite: None.
Transfer Credit: CSU