hrm course description

7/27/2019 Hrm Course Description

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HRM COURSE DESCRIPTION

HRM 101 Introduction to Hotel and Restaurant Management

Course Description : This course covers the study of thedevelopment of types of operation characteristicsand trends of the food and lodging industry! Thesu"#ect introduces students to the differentdepartments of the food and lodging industry! $ieldtrips re%uired!

Credits : & units're(re%uisite : )one)o! of Hours : *+ hours ,& hours per -ee./'lacement : $irst ear econd emester

HRM 102 Culinary 3rts and ciences

Course Description : This course aims to provide the students -ithpractical and theoretical .no-ledge a"out "asicculinary "asic food preparation and foodpresentation! It also provides the opportunity to applythe theoretical .no-ledge into practices commonlyfound in an operational environment!

Credits : * units're(re%uisite : Introduction to HRM and 'rinciples of afety Hygiene

and anitation

)o! of Hours : 2 hours lecture and & hours la" ,per -ee./'lacement : econd ear $irst emester

HRM 10& 4an%uet $unction and Catering

Course Description : This course provides the students -ith opportunity topractice s.ills is used during the restaurant "ar andfunction operation and to evaluate various ritualsprocedures and techni%ues commonly found in anoperational environment!

Credits : * units

're(re%uisite : Introduction to HRM and 'rinciples of afety Hygieneand anitation)o! of Hours : 2 hours lecture and & hours la" ,per -ee./'lacement : econd ear econd emester


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HRM 10+ $ront 5ffice 'rocedures

Course Description : This course is designed to provide students -ith the.no-ledge s.ills and attitudes to perform front officeand reception duties and "e %ualified as a $ront Des.

5ffice 3ttendant in any lodging esta"lishment!Credits : & units're(re%uisite : Introduction to HRM and 4asic Computer 3pplication)o! of Hours : *+ hours ,& hours per -ee./'lacement : econd ear econd emester

HRM 10* House.eeping 'rocedure

Course Description : This course is designed to provide students -ith the.no-ledge s.ills and attitudes to performinghouse.eeping duties and "e %ualified as

House.eeping 3ttendant!Credits : & units're(re%uisite : 'rinciples of afety Hygiene and anitation and

Introduction to HRM)o! of Hours : *+ hours ,& hours per -ee./'lacement : Third ear $irst emester

HRM 106 $ood and 4everage 'urchasing -ith Cost Control

Course Description : This course -ill ena"le students to develop.no-ledge s.ills attitude in food and "everage

control systems and to efficiently and effectively planmenus at profita"le prices ta.ing into considerationconstraints preparation and other varia"les affectingfood and "everage outlets!

Credits : & units're(re%uisite : $inancial 3ccounting in the Hospitality Industry)o! of Hours : *+ hours ,& hours per -ee./'lacement : Third ear econd emester

HRM 107 $ood and 4everage ervices 'rocedure

Course Description : This course provides the students -ith the.no-ledge s.ills and attitude necessary to performthe duties tas.s and steps re%uired of $ood and4everage 3ttendant in the various food and "everageoutlets!

Credits : * units're(re%uisite : 'rinciples of afety Hygiene and anitation)o! of Hours : 2 hours lecture and & hours la" per -ee.'lacement : Third ear $irst emester


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HRM 108 Rooms Division Management and Control ystem

Course Description : This course presents an understanding of thenecessity for controls in Rooms Division and of the

re%uirement to supervise the operations of a hotelfront office and house.eeping!Credits : & units're(re%uisite : House.eeping 'rocedures9$ront 5ffice 'rocedures)o! of Hours : *+ hours ,& hours per -ee./'lacement : Third ear econd emester

HRM 10 International Cuisine93sian

Course Description : This course provides the students -ith the.no-ledge s.ills and to apply "asic principles and

techni%ues of 3sian Coo.ery! This includesdevelopment of organi;ational s.ills .nife and cleaverdeorean and?ietnamese Cuisine!

Credits : + units're(re%uisite : 'rinciples of afety Hygiene and anitation)o! of Hours : 2 hours lecture and & hours la" per -ee.'lacement : Third ear $irst emester

HRM 110 International Cuisine9@estern

Course Description : This course e


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HRM 112 4a.ing and 'astry 'roduction

Course Description : This course prepares the students in "a.ing s.ills

-hich "uild in practices procedures and "a.ery.itchen management! It -ill demonstrate the processand concept of preparing variety of ca.es andpastries displaying creative ca.e decorating s.illsselecting the proper tools and e%uipment for differentmethods of "a.ing presenting finished products -ithgarnish and ready for serving

Credits : * units're(re%uisite : 'rinciples of afety Hygiene and anitation)o! of Hours : 2 hours lecture and & hours la" per -ee.'lacement : econd ear $irst emester B$or Hotel Restaurant

ervices only

HRM 11& 4artending ervices

Course Description : This course introduces students to the fundamental.no-ledge of alcohol and non(alcoholic "everages-hich includes the contract description efficientpreparation services storage and uses of "everageindustry! It also provides students the .no-ledge ands.ills in applying fundamental techni%ues in coc.tailmi


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$ourth ear econd emester B$or 4 HRM

HRM 11* Hotel 'hase 'racticum

Course Description : This course offers +thyear students the opportunity to

put into practice all the theories and principles learned from the other ma#orprofessional su"#ects! ! It e

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