2012-2013 CCBC College Catalog

Hotel, Restaurant & Tourism

HRMT 101 – 3 Credits
Introduction to Hospitality Management

This course welcomes students into the exciting and diverse hospitality and tourism industry. While providing an understanding of the scope and complexity of the industry, the course covers key hospitality issues, management definitions, and career opportunities available in restaurants, hotels, beverages operations, casinos, theme venues, entertainment centers, cruise lines, and countless other hospitality and tourism business. NOTE: Course offered every fall, spring and may be offered during additional sessions.

HRMT 102 – 2 Credits
Sanitation and Safety

Covers the principles and practices of sanitation and hygiene as applied to the food service industry, emphasizing the training of supervisory personnel in sanitation procedures. Students will have the opportunity to earn the National Restaurant Association Educational Foundation's National Sanitation (ServSafe) Certificate. This certification is required by the county health administration for all establishments providing food to the public in Baltimore County. NOTE: Course offered only in Summer.

HRMT 103 – 3 Credits
Dining Room Management

This course examines the detailed operation of a restaurant dining room. Topics include types of table service, dining room organization and table settings, staffing, responsibilities of dining room personnel, customer sales and service, and the design and usage of menus. NOTE: Courses offered once a year (fall or spring).

HRMT 166 – 3 Credits
Gaming Law

Course provides an analysis of Federal and State law governing legalized gaming. The powers of state and federal regulatory agencies over gaming are examined and the underlying reasons for the regulations and the methods used to ensure the integrity of the gaming industry. The current and future trends in gaming, including the expansion of gaming domestically and on the internet. Students will learn how to gather and analyze the information necessary to predict trends in the gaming industry. A skill that is essential to the continued success of a gaming operation. NOTE: Course offered every fall, spring and may be offered during additional sessions.

Prerequisites: RDNG 052 or ESOL 054 and ENGL 052 or ESOL 052; or ACLT 052

HRMT 201 – 3 Credits
Food Production I

This course serves as an introductory course in food production for hospitality managers. Students will explore basic cooking techniques, preparation utensils and equipment, and product evaluation. This is an interactive lab course giving students the opportunity to use a hands-on approach to cooking in almost every class meeting. No previous culinary skills are required. NOTE: Courses offered once a year (fall or spring).

Prerequisite: HRMT 102 Lab fee: $120.00

HRMT 202 – 3 Credits
Food Production II

This course serves as an intermediate course in food production for hospitality managers. Students will build upon skills and knowledge gained in Food Production I and prepare more advanced menu offerings. This is an interactive lab course giving students the opportunity to use a hands-on approach to cooking in almost every class meeting. NOTE: Courses offered once a year (fall or spring).

Prerequisite: HRMT 201 Lab fee: $120.00

HRMT 203 – 3 Credits
Technology Applications in the Hospitality Industry

Introduces the basic and specific use of computers in the hospitality industry; provides hands-on use and knowledge of software and information systems used in the various hospitality industry operations. NOTE: Courses offered once a year (fall or spring).

Prerequisite: HRMT 101 or written permission from instructor required

HRMT 204 – 3 Credits
Entrepreneurship in Hospitality and Tourism

This course explores the many exciting opportunities available for individuals interested in opening a restaurant, bar, hotel, or other hospitality and tourism business. Topics include entrepreneurial characteristics, assessing the viability of small hospitality and tourism business ventures, risks, the business planning process, feasibility studies, formation of business plans, the management of small enterprises, record keeping, and personnel management. NOTE: Same as RECR 204. Credit can be earned for one course only. NOTE: Courses offered less than once a year.

Prerequisites: ACCT 101 and MNGT 206

HRMT 205 – 3 Credits
Principles of Hospitality Franchise Management

This course examines franchising in the hospitality industry from both the franchiser and franchisee's point of view. Students examine start-up, organization, franchiser/franchisee relations, cooperative marketing, legal issues, and daily operations, with an orientation toward the small business franchisee in a variety of hospitality and tourism businesses. NOTE: Courses offered once a year (fall or spring).

HRMT 206 – 3 Credits
Beverage Management

This course studies the classification, production, identification, and service of beers, wines, and distilled spirits in the hospitality industry. Students learn the historical, legal, and social implications of alcoholic beverages. Other topics covered include beverage purchasing, bar setup, and beverage operation management. Particular attention is given to alcohol's affects on the body and responsible service. NOTE: Courses offered once a year (fall or spring).

Prerequisite: HRMT 103 or written permission from instructor required

HRMT 207 – 3 Credits
Tourism Transportation Systems

Analyzes the management of land, sea, and air transportation systems that support travel; examines airlines, cruise ships, buses, rail, and travel packages. NOTE: Same as RECR 207. Credit can be earned for one course only. NOTE: Courses offered once a year (fall or spring).

HRMT 208 – 3 Credits
Front Office Operations

This course explores the operation of the front desk of a hotel with a constant consideration for hospitable guest service. Introductions are given to hotel terminology, systems, and techniques for dealing with every aspect of the entire guest visit. Topics covered include departmental structure and management, reservations, check-in and check-out, billing guest requests and issues, and property management systems. NOTE: Courses offered once a year (fall or spring).

Prerequisites: HRMT 101 and HRMT 203 or written permission from instructor required

HRMT 209 – 3 Credits
Housekeeping Management

This course examines the management of housekeeping in hospitality operations. While primarily designed to cover issues related to hotels, this course is beneficial to anyone in the hospitality industry. Topics will include management of cleaning functions; staffing; sanitation requirements and standards procedure development and supervision, material; equipment and supply administration; and facility, asset, and staff protection. NOTE: Courses offered once a year (fall or spring).

Prerequisite: HRMT 101, or written permission from instructor required

HRMT 210 – 3 Credits
Travel, Leisure, and the Tourism Industry-GL

Introduces the global travel and tourism industry; covers tourist behavior, tourism's impact on the community, economic implications, marketing, and trends such as eco-tourism or green tourism. Also discusses the travel business as a whole, including travel modes, accommodations, safety and health while traveling, trip planning, trip packagers or wholesalers, and the necessary qualities of a tour director. Employs computer applications and world geography throughout. 3 lecture hours and 1 laboratory hour per week. This course is a globally intensive course that promotes intercultural competency and global awareness. Successful completion of this course contributes toward the 15 credits of globally intensive curriculum needed to earn the certificate of Global Distinction. NOTE: Same as RECR 210. Credit can be earned for one course only. NOTE: Courses offered once a year (fall or spring).

Prerequisite: RECR 101 or written permission from program coordinator required

HRMT 211 – 3 Credits
Travel Agency Basics

Provides a systematic and comprehensive overview of the travel industry with the focus on travel agencies; covers the pivotal role of the travel agent and the nature of the relationship between agents and supplies and between agents and their client. NOTE: Courses offered once a year (fall or spring).

Prerequisites: HRMT 207 or written permission from instructor required

HRMT 212 – 3 Credits
Marketing of Tourism Destinations

This course examines the marketing of hospitality and tourism operations. Students explore destination-oriented marketing goals and strategies, trend issues, and challenges influencing hospitality and tourism destination organizations. Specific topics include fundamental marketing principles as they apply to hospitality and tourism services, customer behavior, advertising, publicity, and public relations. NOTE: Courses offered once a year (fall or spring).

Prerequisite: HRMT 210 or written permission from instructor required

HRMT 213 – 3 Credits
Tourism and Serving the International Visitor-GL

Examines the benefits, needs, and expectations of visitors from outside the U.S.A; covers the skills needed to provide services to culturally diverse groups and individuals and the methods utilized for adapting experiences to these persons' unique needs. This course is a globally intensive course that promotes intercultural competency and global awareness. Successful completion of this course contributes toward the 15 credits of globally intensive curriculum needed to earn the certificate of Global Distinction. NOTE: Same as RECR 213. Credit can be earned for one course only. NOTE: Courses offered once a year (fall or spring).

Prerequisite: RECR 210/HRMT 210, concurrent enrollment, or written permission from instructor required

HRMT 273 – 3 Credits
Hospitality Management Internship

This course provides an opportunity for the student to complete a relevant internship in a specialized area of the hospitality and tourism industry; emphasis is placed on meeting the needs of both the student and the hospitality operation offering the management internship. Students must complete 400 hours of internship work. NOTE: Courses offered once a year (fall or spring).

Prerequisites: 30 HRMT completed hours and approval of program coordinator