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Hotel-Motel-Restaurant Management Courses

Click on a course title below to view its information and a sample syllabus.

HMR 101: Introduction to the Hospitality Industry

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
This course offers an introduction to the hotel, motel and restaurant fields, as well as the basic principles and fundamental processes of management. The focus is on problems typically experienced at the supervisory level. Major areas of concentration include delegation, communication, motivating employees and leadership skills. Hours: 39 lecture. Usually offered in the fall and spring.
HMR 115: Sanitation and Safety Systems

(1.0 credit hours)

Sample Syllabus
Sample Syllabus
This course introduces public health problems that relate to the hospitality industry. Topics include disease transmission through improper food handling, and cooking and safety regulations. The final exam for this course includes the National ServSafe test. Hours: 15 lecture. Usually offered in the fall and spring.
HMR 120: Principles of Food Preparation

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
This course is designed to introduce the student to the basic principles of food preparation in commercial operations. Topics include kitchen safety, the care and use of equipment, the use of standard recipes, food service and the preparation of foods used in commercial food operations. Emphasis is placed on the basic food preparation of entrees, starches, vegetables, salads, soups, desserts and appetizers. Proper chef attire is required to be admitted into the laboratory. Hours: 20 lecture and 36 laboratory. Prerequisite: HMR 115. Materials fee: $75. Usually offered in the fall and spring.
HMR 135: Introduction to Lodging Operations

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
This course provides students with an in-depth analysis of the management of lodging properties, including an extensive examination of each department such as front desk, housekeeping, reservations, banquets, sales and marketing, engineering, food and beverage, and other interdependent departments within the lodging operation. Hours: 39 lecture. Usually offered in the fall.
HMR 140: International Cuisine -- Continental

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
Students are exposed to various cuisines from around the world. They explore cuisine from cultural, geographical, religious and historical perspectives. Regions explored include Spain, Turkey, Greece, Crete, Scandinavia, Russia, Italy, France, Germany, Austria, Switzerland and the British Isles. Proper chef attire is required to be admitted into the laboratory. Hours: 20 lecture and 36 laboratory. Prerequisite: HMR 120. Materials fee: $75. Usually offered in the spring.
HMR 150: Baking and Pastry Production

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
Students are introduced to the basic techniques of baking. Students learn each step in the process of bread making, including the science of bread production, the measuring of ingredients and the proper evaluation of recipes. Techniques on the preparation of quick breads and pastries commonly produced in small bakeries and restaurants are introduced. Proper chef attire is required to be admitted into the laboratory. Hours: 20 lecture and 36 laboratory. Prerequisite: HMR 120. Materials fee: $75. Usually offered in the fall.
HMR 154: Food Service Management

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
This course is designed to familiarize the student with commercial restaurant operations. Topics include dining room service, buffet displays, planning banquets, modern management techniques and design considerations for restaurants. Hours: 39 lecture. Usually offered in the fall.
HMR 160: Customer Service

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
This course prepares students to apply positive guest service skills to both internal and external customers. Students develop communication skills, problem-solving skills, positive attitudes and behaviors, professionalism and the art of cordiality. Topics include exceeding guest expectations, handling difficult guests, resolving conflict and analyzing guest comment cards to improve performance. Hours: 39 lecture. Usually offered in the fall and spring.
HMR 170: Healthy Menu Management

(2.0 credit hours)

Sample Syllabus
Sample Syllabus
This course focuses on the nutritional principles used by food service professionals to evaluate and modify menus and recipes, and to respond to critical questions and the dietary needs of customers. Topics include essential and non-essential nutrients, the study of balanced cooking and menus, and handling special nutrition requests of restaurant and hotel guests. This course is valuable for students in culinary arts and hospitality management, as well as practicing culinary arts and hospitality management professionals. The content can benefit every employee and offers a training platform for future managers. Hours: 26 lecture. Usually offered in the spring.
HMR 205: Purchasing and Cost Control

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
This course includes the presentation of materials and managerial information needed for the operation of a hotel, motel or food establishment. It includes the study of purchasing functions, organization, policies and sources of supply, quality concepts, pricing, storekeeping and the forecasting of food, beverages and other supplies. Also offered are in-depth studies of various established cost control systems, focusing on the food and labor cost controls necessary for a profitable and economical operation. Hours: 39 lecture. Usually offered in the fall.
HMR 225: American Regional Cuisine

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
Students are introduced to American regional cuisine. The emphasis is on dishes that are prepared in area restaurants. Cuisines covered in this course reflect foods commonly identified with culinary regions throughout the U.S. Proper chef attire is required to be admitted into the laboratory. Hours: 20 lecture and 36 laboratory. Prerequisite: HMR 120. Materials fee: $75. Usually offered in the fall.
HMR 235: Travel and Tourism

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
This course introduces students to the travel and tourism industry. The focus is on destination travel, such as historic sites and sporting events, tourism management from the local to the international level and both private and public organizations that promote, manage and organize travel and tourism. This course also emphasizes the importance of cultural diversity, social and ecotourism, legal and ethical issues, and the political and economic components of tourism. Hours: 39 lecture. Usually offered in the fall.
HMR 240: International Cuisine -- Latin America

(2.0 credit hours)

Sample Syllabus
Sample Syllabus
Students are introduced to popular dishes from Mexico, Central America and South America. The emphasis is on foods that are prepared in area restaurants. Proper chef attire is required to be admitted into the laboratory. Hours: 15 lecture and 20 laboratory. Prerequisite: HMR 120. Materials fee: $50. Usually offered in the fall.
HMR 245: International Cuisine -- Asia

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
Students are exposed to various cuisines from around the world. They explore cuisines from cultural, geographical, religious and historical perspectives. Regions explored include China, Korea, Japan, Vietnam, Thailand, the Middle East, India and Africa. Proper chef attire is required to be admitted into the laboratory. Hours: 20 lecture and 36 laboratory. Prerequisite: HMR 120. Materials fee: $75. Usually offered in the spring.
HMR 250: Events and Meeting Management

(4.0 credit hours)

Sample Syllabus
Sample Syllabus
This course covers convention sales and management, facilitating customer success and relationships with other suppliers in the hospitality industry. Also covered are small group meetings, large convention exhibits and other special events. Hours: 52 lecture. Prerequisite: BMT 102 or permission of the department head. Usually offered in the spring.
HMR 254: Garde Manger

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
This course is designed to familiarize students with cold food production in commercial restaurant operations. Students prepare marinades, cold sauces, forcemeats, mousses, hot and cold hors d'oeuvres, sandwiches and cold dishes using tools and equipment commonly found in commercial kitchens. Techniques in proper buffet presentation are also taught. Proper chef attire is required to be admitted into the laboratory. Hours: 20 lecture and 36 laboratory. Prerequisites: HMR 120 and permission of the department head. Materials fee: $75. Usually offered in the spring.
HMR 256: Food and Beverage Management

(3.0 credit hours)

Sample Syllabus
Sample Syllabus
Students receive an overview of food and beverage operations and management. Topics include careers, equipment layout and decor, menu planning, management development, customer service, purchasing, receiving and storage. Hours: 39 lecture. Usually offered in the spring.
HMR 260: Hotel-Motel-Restaurant Field Experience

(2.0 credit hours)

Sample Syllabus
Sample Syllabus
In order to obtain an actual training experience, the student secures or is placed in an approved position relevant to his or her area of emphasis. The student is required to develop, in cooperation with the instructor and field supervisor, a learning contract for the field experience. Supervision and grading of the training experience are provided by both the instructor and the field supervisor. Hours: 100 as an intern. Prerequisites: SDV 101 and permission of the department head. Usually offered in the fall, spring and summer.
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