Hotel & Restaurant Management Course Requirements

Fall Semester I
Cul 110 Sanitation and Safety
Cul 110a Sanitation and Safety Lab
Hrm 110 Introduction to Hospitality
Eng 111 Expository Writing
Cul 140 Basic Culinary Skills
Mat 110 Mathematical Measurements

Spring Semester I
Cis 111 Basic PC Literacy
Com 120 Interpersonal Communications
Cul 135 Food and Beverage Service
Cul 135a Food and Beverage Service Lab
Eng 114 Professional Research and Reporting

Summer Term I
Hrm 120 Front Office Procedures
Hrm 120a Front Office Procedures Lab
Hrm 140 Hospitality/Tourism Law
Hrm 145 Hospitality Supervision

Fall Semester II
Coe 111 Co-Op Work Experience 1
Cul 130 Menu Design
Hrm 135 Facilities Management
Hrm 210 Meetings and Conventions
Hrm 215 Restaurant Management
Hrm 215a Restaurant Management Lab
-------- Humanities/Fine Arts Elective

Spring Semester II
Coe 121 Co-Op Work Experience II
Hrm 220 Food and Beverage Cost Control
Hrm 220a Food and Beverage Cost Control Lab
Hrm 225 Beverage Management
Hrm 230 Clubs and Resorts
Hrm 240 Hospitality Marketing
Hrm 280 Hospitality Management Problems
-------- Social/ Behavioral Science Elective

Additional Requirements
- Students are required to purchase books for each class
- Students are requiured to have proffesional dress for class and upon request from instructor
- Students may be required to take a placement exam
- A minimum of 2.0 GPA is required to enroll in Co-Op Work Experience I and II

Curriculum subject to change. Please check with your advisor or course catalog for most current availabilities.