Hotel and Resturant
Leadership is action, not position.
 
                                 HOSPITALITY & TOURISM MANAGEMENT COURSES
 
 
HTM 115 INTRODUCTION TO THE HOSPITALITY INDUSTRY (3 Units)  

Description: HTM 115 promotes the 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.
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
Transfer credit: CSU
 
 
HTM 117 FOOD MANAGEMENT AND COST CONTROL (3 Units)

Description: 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. 
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
Transfer credit: CSU
 
 
HTM 120 INTRODUCTION TO TRAVEL AND TOURISM (3 Units)

Decription: 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.
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None

 
HTM 201 RESTAURANT MANAGEMENT (3 Units)

Description: 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.
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
 
 
HTM 203 CATERING AND BANQUET OPERATIONS (3 Units)

Description: HTM 203 studies the theory and practice of presenting a catering event. Practice is given in the managing of the total operation as well as some experience in specialty food preparation. Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
 
 
HTM 205 EVENT PLANNING AND MEETING MANAGEMENT (3 Units)

Description: HTM 205 presents sound principles and practices in the growing field of Event & Meeting Planning. Students will learn how to plan and organize events, meetings, conferences, or conventions. This course prepares students for employment opportunities with trade and professional associations, consulting firms, non-profit organizations, and corporations. 
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
 
 
HTM 207 DINING ROOM SERVICES (3 Units)

Description: 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, English), limited service, counter, tray service, catering, and vending.
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
 
 
HTM 214 BEVERAGES AND WINE SERVICE (3 Units)

Description: HTM 214 is a study of the beverage costs and uses in commercial restaurants and hotels. Analysis of the operation, sales, costs and profit functions are studied. Produce information and the study of the historical background of beverages are covered. The organization of the operation of a bar, wine cellar, or catered services is studied. Lecture 3 hours.
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
 
 
HTM 216 WINE SELECTION AND PRESENTATION (3 Units)

Description: HTM 216 covers all aspects of wine production including, but not limited to, the production of wine, wine cellar organization, characteristics of the most popular wine varieties, matching wine with food, wines from numerous countries, and wine tasting techniques. This course includes wine tasting and a field trip to a winery.
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: Students must be at least 21 years of age and possess a valid form of picture identification to verify age. 
 
 
HTM 220 FRONT OFFICE OPERATIONS  (3 Units)

Description: HTM 220 provides instruction and procedures in the front-office operation of a hospitality lodging enterprise. Emphasis is placed on the following aspects: public and employee relations, guest accommodations / reservations, forecasting, office routines and reports, machine operation, room rates, and the application of computer programs. 
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None.
Transfer credit: CSU
 
 
HTM 221 HOUSEKEEPING MANAGEMENT OPERATIONS (3 Units)
 
Description: HTM 221 acquaints the student with housekeeping duties as they pertain to rooms and accommodations in a hotel or motel. The course focuses on the comfort of guests as a priority concern. Emphasis is placed on effective communication between housekeeping, front office and engineering/maintenance. Students receive instruction in report writing. 
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
 
 
HTM 222 INTRODUCTION TO HOTEL AND RESORT OPERATIONS (3 Units)

Description: Hotel Restaurant Management 222 is an introduction 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.
Recommended Preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
Transfer credit: CSU 
 
 
HTM 230 HOSPITALITY LAW  (3 Units)
 
Description: HTM 230 covers business related torts, real and personal property, and contracts, with an emphasis on hotels, restaurants, resorts and associated businesses. The duties of innkeepers, food and beverage liability, truth in advertising, and management responsibility to employees area also studied. Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: HTM 115
Transfer credit: CSU
 
 
HTM 256 MANAGEMENT OF HOSPITALITY PERSONNEL AND OPERATIONS  (3 Units)

Description: 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. 
Recommended preparation: Eligibility for English 120 or ESL 151
Prerequisite: None
 
Last updated: 1/13/2011 11:21:43 AM