HOSPITALITY MANAGEMENT
(Formerly HOTEL, RESTAURANT AND RESORT MANAGEMENT)
COURSE GOALS AND OBJECTIVES
HRM 1010 Introduction to Hospitality Management 3 credits
Designed to build an understanding of the hospitality industry by examining the management skills needed to succeed in the industry. The student will also gain an insight in the development of the industry through popular trade magazines, guest speakers, and field trips.
By the end of this course, Northwood wants students to:
1. Understand the different segments of the hospitality industry.
2. Be aware of the major types of restaurants and lodging operations and the markets they serve.
3. Understand how economic, political, social, technological and demographic forces affect the hospitality industry.
4. Be aware of the multiple forces shaping the future of the hospitality industry.
5. Be aware of the management challenges leading to 2000.
6. Be able to analyze a career in the hospitality industry.
7. Be able to evaluate the employment outlook in the various sectors of the hospitality industry.
HRM 1030 Sanitation 3 credits
Provides foodservice personnel with basic sanitation principles; understanding personal hygiene; sanitizing of eating and drinking utensils; food bacteriology; emergency pathogens; prevention of illnesses; HACCP, accident prevention; employee training; sanitary and safe foodservice operation. Also includes information regarding alcohol: serving alcohol responsibly; safety of the customer, legalities of the employer, and lawsuits and violations of the state liquor code; how alcohol affects the body; the law and your responsibility; reasonable care; establishing policies and procedures; designing an alcohol responsible program; and checking age identification.
By the end of this course, Northwood wants students to:
1. Define foodservice microorganisms and understand their etiology.
2. Recognize and define food borne illness, out breaks and typed of epidemiological events.
3. Identity and implement goals and objectives of a Sanitation program.
4. Describe the characteristics of viruses, parasites, molds and yeast.
5. Develop supervisory procedures uses to make sanitation rules a priority among employees for good personal hygiene, foodservice personnel and handling practices.
6. Recognize pluming safety issues: cross connections, back flow; back siphonage problems in a food service facility.

7. Be able to describe methods of solid waste management principles and proper disposal.
8. Identify methods of cleaning, typical tools and materials to be used and methods for effective cleaning and sanitizing by developing a cleaning program.
9. Identify various foodservice pests, their habitat, reproduction, prevention and relationship to foodservice establishments
10. Develop a Standard Operation Procedures Manual
11. Understand the nature and scoop of serving beverage alcohol responsibly.
12. Recognize how alcohol affects the humor body.
13. Identify laws governing beverage alcohol service and your responsibilities under the law.
14. Develop responsible beverage alcohol service policies and a program, which includes training your employees and involving them in making the program successful.
15. Set up a Service Alcohol Training program.
16. Serve Safe Food and Alcohol certifications.
HRM 1031 Serve Safe Alcohol Seminar 1 credit
Course Description : Emphasis on alcohol law and the responsibility of the server.
Includes information regarding alcohol: serving alcohol responsibly; safety of the customer, legalities of the employer, and lawsuits and violations of the state liquor code; how alcohol affects the body; the law and your responsibility; reasonable care; establishing policies and procedures; designing an alcohol responsible program; and checking age identification. Students will have the opportunity to earn the national
Serve Safe Alcohol certification.
HRM 1032 Food Serve Safe Certification 2 Credits
Course Objectives:
Provides foodservice personnel with basic sanitation principles; understanding personal hygiene; sanitizing of eating and drinking utensils; food bacteriology; emergency pathogens; prevention of illnesses; HACCP, accident prevention; employee training; sanitary and safe foodservice operation. Also includes information regarding alcohol: serving alcohol responsibly; safety of the customer, legalities of the employer, and lawsuits and violations of the state liquor code; how alcohol affects the body; the law and your responsibility; reasonable care; establishing policies and procedures; designing an alcohol responsible program; and checking age identification.

HRM 2040 PRACTICUM I 1 credits
Designed to provide the student with supervised on-the-job training, exposure to organizational, management, internal workings, and services offered through an approved organization. A contact between the college, student, and employer provides the beginning groundwork. Goals, evaluations, a review of skill, and a study of the organization are designed to provide a realistic learning experience.
Prerequisite: 30 credit hours completed
HRM 2050 Food and Beverage Management 3 credits
Designed to move the student through the various management steps involved in food service. Food production issues are studied from a managerial point of view. Standards in food production and beverage service are a focal area of the course. This course is designed to build the skills necessary to operate a successful and profitable food service operation.
By the end of this course, Northwood wants students to:
1. Identify the role of skillful management of food service facilities, equipment, food products, finances and people in maximizing return on investment.
2. Explain how to trace food through a food and beverage operation in a logical sequence from purchase to guest consumption.
3. Review the basic scientific concepts related to food preparation.
4. Demonstrate the fundamental methods of food preparation.
5. Identify cost control methods in a food and beverage operation.
6. Demonstrate the proper methods of preparing food and proper service.
7. Illustrate how to standardize recipes and calculate food costs.
8. Outline and illustrate the process to build a restaurant.
HRM 2100 Facilities Engineering 3 credits
Introduces the student to facilities engineering and why hospitality managers need to be aware of basic engineering principles and tools to enable them to make decisions regarding the operations of their facility.
By the end of this course, Northwood wants students to:
1. Recognize the basic engineering principles to implement operation decisions.
2. Identify technical engineering knowledge and how it can be applied to increase service levels and lower costs.
3. Understand the ethical and financial responsibilities of hospitality managers with regard to the safety of guests and employees.
4. Explain and evaluate the importance of a preventive maintenance program.
5. Analyze current trends “Go Green” as environmental issues and their impact on the daily operations.
6. Calculate and describe the process of budgeting for capital expenditures, energy and maintenance.

7. Identify and discuss the vitality of the building shell, its frame, walls, roof and other systems.
8. Understand the basic system components for the refrigeration, electrical, energy management, HVAC, water and sewer, and other systems.
9. Review the revenue and cost effects of the physical plant.
HRM 2980 Beverage Seminar 1 credit
Exploration of various wines/beers from around he world. Class includes beverage evaluation and tasting for serious students who will benefit professionally from this knowledge. Primarily for Hotel/Restaurant students, but others will be considered.
HRM 3040 PRACTICUM II 1 credits
Designed to provide the student with supervised on-the-job training, exposure to organizational, management, internal workings and services offered through an approved agency. A contact between the university, the student, and the employer provides the beginning groundwork. Goals, evaluations, a review of skill and a study of the organization are designed to provide a realistic learning experience.
Prerequisites: 30 credit hours completed
HRM 3050 Hospitality Operation Management 3 credits
The class covers the study of broad-based hotel and motel management operations reviewing development, pre-opening, marketing, departmental operations and organizational structure. Includes work in training, staffing, work improvement techniques, motivating, organizing, planning, and scheduling.
By the end of this course, Northwood wants students to:
1. Explain the role and functions of the Front Desk and Housekeeping departments within the lodging property.
2. Express the understand why management techniques are necessary to be administer at Front Desk and Housekeeping Departments.
3. Illustrate how to determine the correct staff requirement of Front Desk and
Housekeeping and to recognize the importance of job analysis, job description and job specification.
4. Understand the various types of supplies and equipment involved in maintenance of the Front Desk and Housekeeping Department.
5. Summarize and explain the importance of inter-departmental relations.
6. Understand the main elements of employee job satisfaction training procedures, in centives; turn over, evaluations, and promoting as they contribute to a days’ work.
7. Be aware of career opportunities in the Front Desk and Housekeeping Department.
8. Outlined the concepts of Yield Management in maximizing the lodging property's profitability.

HRM 3100 Resort & Club Management 3 credits
Introduces the student to these exciting and dynamic segments of the industry and the many challenges in operations. Students will explore the many career choices available after visits to various properties and the behind-the-scenes look at how they are run.
By the end of this course, Northwood wants students to:
1. Understand the nature and appeal of private clubs.
2. Be able to explain how private clubs are owned, and describe typed of clubs.
3. Understand the organizational structure of resorts and clubs.
4. Describe the role of service in private clubs.
5. Be able to identify member needs and expectations.
6. Understand the different management styles.
7. Understand the principles of quality management.
8. Describe the role of strategic management systems.
9. To understand the role of marketing and marketing research.
10. Explain how financial statements are used by clubs.
11. Discuss and describe the complete steps in the night audit process.
12. Calculate financial formulas needed for Front Office and Housekeeping operations including forecasting, rate- setting and budgeting.
HRM 3850 Special Topics 1 – 3 credits
Various topics in hotel, restaurant, and resort management. These may be one-time or occasional course offerings.
Prerequisite: Dependent on specific course content
HRM 3990 INTERNSHIP 3 credits
The internship (400 hours of paid employment) is designed to provide the student with supervised on-the-job training. A contract between the college, student, and employer provides the groundwork. Objectives, evaluations, written log, and a study of the organization are designed to provide a realistic learning experience.
Prerequisites: Faculty approval and 60 credit hours completed
HRM 4050 Hospitality Costing, Pricing and Financial Management 3 credits
Designed to move the student through the various management steps involved in developing a financially successful hotel, restaurant, resort, spa or other hospitality business. This course presents methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits. Hotels, restaurants, and resorts are studied from a managerial point of view to keep costs low and margins high. Budgeting and financing standards set in the hospitality industry are a focal area of the course.
Prerequisite: FIN 3010 or FIN 3210

By the end of this course, Northwood wants students to:
1. Explain the basic understanding of hospitality financial statements.
2. Explain the role of cost control as an integral part of the Hospitality industry.
3. Understand and perform the fundament principles of restaurant, hotel, resorts, and club cost controls.
4. Identify different menu pricing techniques, cost per room, labor cost, how to optimize food cost, gross profit, and revenue.
5. Explain the different types of food cost measurements.
6. Calculate portion costs, beverage costs, yield costs, labor costs, profit margin, sales percentage, sales revenue, and other expenses.
7. Describe the basic forms of Property Management Systems and Point of Sale
Systems and how they integrate with the different cost centers
HRM 4100 Human Resources Application 3 credits
Strong human resource management is critical for the survival of any company present or in the future. This course will discuss and highlight ways that the new or even experienced manager can stay ahead of the workforce challenges. Current articles and group projects will supplement the classroom experience.
By the end of this course, Northwood wants students to:
1. Be able to explain the overall importance of human resource management in the hospitality industry. “We’re in the people business.”
2. Apply the basic understanding of employment laws, the history, rationale, as well as impact on the hospitality industry.
3. Calculate staffing and implement planning on the profitability side of Human
Resources of a hotel, restaurant or resort.
4. Identify and implement various human resource development activities such as orientation, training, employee appraisals and evaluate the importance of these issues on the overall success of the industry.
5. Identify and calculate the high cost of employee turnover, its impact on sales and morale, and implement ways to reduce employee turnover.
6. Summarize the basics of employment compensation and benefit packages.
Survey what the industry offers and design standards for today’s market.
7. Explore and illustrate human resource issues in the areas of safety, worker compensation and the impact on the overall organization.
8. Understand and evaluate the importance of a proper, consistent discipline system and the importance of documentation.
9. Interpret the selection process for hiring and relate the legal issues surrounding that process.
HRM 4150 International Tourism 3 credits

Focuses on the economic, social, cultural, and environmental considerations of international travel and tourism. The course is designed to create sensitivity to and an awareness of the differences in cultures in regard to a worldview of hospitality management.
By the end of this course, Northwood wants students to:
1. Understand the global nature of the hospitality industry.
2. Be able to explain the economic impact of international tourism.
3. Understand the positive and negative impact of international tourism on the environment.
4. Describe the socio-cultural impacts of international tourism.
5. Be sensitive to cultural differences.
6. Understand the value of diversity.
7. To help gain a geographical understanding of the world from both physical and human perspectives.
8. Understand how international tourism industry responds to changing conditions in the marketplace.
9. To improve your understanding of the world tourism industry in developed and developing countries.
HRM 4180 Special Events and Meeting Planning 3 credits
Provides students with the basic understanding of the management process as it relates to planning and operation of special events and meetings. This course is designed to develop skills, strategies, knowledge, and understanding about planning, organizing, scheduling, marketing, and implementing meetings and special events for various groups.
By the end of this course, Northwood wants students to:
1. Understand the different aspects of planning, organizing and executing a special event or meeting.
2. Be aware of the major types of meetings, events, galas, conferences, conventions and special events.
3. Understand the importance of planning, budgeting, scheduling and promotion for special events.
4. Be aware of the multiple details involved in a meetings or special events.
5. Be able to prepare and manage a budget for a special event.
6. Be able to coordinate F&B, décor, entertainment, and themes for various types of events.
7. Be able to schedule and staff an event and evaluate the outcome.
8. Know the nature and importance of meetings and special events.
9. Be able to demonstrate understanding of the essential components of planning and executing a special event or meeting.

HRM 4500 Current Issues in the Hospitality Industry 3 credits
Explores the dynamics and implications of current societal and professional issues while developing leadership styles and identifying current trends. The course focuses on examining current trends that will impact the profession and help students understand the relevance of trends to their professional development.
By the end of this course, Northwood wants students to:
1. Know and understand various environmental, political, economic, and social-psychological trends developing in contemporary society.
2. Explore what experts and futurists are saying about the general directions of society and attempt to apply these assertions to the hospitality industry.
3. Understand the nature and importance of change in our society.
4. Learn environmental trends and how they influence leisure and hospitality.
5. Explore the changes in values and how it will influence leisure participation.
6. Understand demographic trends and how they will influence the hospitality industry.
7. Explore economic trends and how they will influence leisure and hospitality.
8. Understand the impact of health trends on the hospitality industry.
9. Understand changes in work and free time and how it will influence participation in the hospitality industry.