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. 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. 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. 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. Prerequisite: HRMT 102 Lab fee: $80.00 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. Prerequisite: HRMT 201 Lab fee: $80.00 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. 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. 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. 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. 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. 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. 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. Prerequisite: HRMT 101, or written permission from instructor required HRMT 210 – 3 Credits Travel, Leisure, and the Tourism Industry 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. NOTE: Same as RECR 210. Credit can be earned for one course only. 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. Prerequisites: HRMT 104 and 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. Prerequisite: HRMT 210 or written permission from instructor required HRMT 213 – 3 Credits Tourism and Serving the International Visitor 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. NOTE: Same as RECR 213. Credit can be earned for one course only. 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. Prerequisites: 30 HRMT completed hours and approval of program coordinator