HM 101 Introduction to the Hospitality Industry/Guest Lecture (3)

This course takes a management perspective in introducing students to the organization and structure of hotels, restaurants, clubs, and cruise ships. These are chapters on business ethics, franchising, management contracts, and areas of management responsibility such as human resources, marketing and sales, and advertising. (Fall Semester)

HM 102 Introduction to Food & Beverage Management (3)

Provides a basis for understanding the various challenges and responsibilities involved in managing food and beverage operations. (Fall Semester)

HM 103 World Travel Geography & Cultural Awareness (3)

From high level business negotiations to casual conversations among friends, every interpersonal interaction is shaped by cultural norms and expectations. Seldom is this more clearly brought to light than in encounters between people from different cultural backgrounds, when dissimilar communication practices may lead to frustration and misunderstanding. This thought-provoking class will present a new framework for understanding the impact of culture on communication and to help students build intercultural communication and awareness competence. With illustrative examples from around the globe, and frequent hands-on experiences of different cultures, this class will show that verbal and nonverbal communication involves much more than transmitting a particular message - it also reflects each participant's self-image, group identification and values, and privacy and relational needs. The class will learn to move effectively and appropriately through a wide range of transcultural situations by combining culture-specific knowledge with mindful listening and communication skills. (Spring Semester)

HM 120 Convention Management and Services (3)

An examination of the role and impact of events, festivals, conventions, and meetings on the tourism and hospitality industry. The scope and process of events and meeting management will be considered. (Spring Semester)

HM 202 Planning and Control for Food and Beverage Operations (3)

Covers the principles and procedures involved in an effective food and beverage control system, including standard determination, the operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, labor cost-control, and computer applications. (Spring Semester) Prerequisite: HM 102.

HM 204 Managing Bar and Beverage Operations (3)

This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. The course presents principles and theories to support and reinforce the practical aspects. (Spring Semester)

HM 205 Principles of Hotel and Resort Operations (3)

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office and housekeeping management, paying particular attention to planning and evaluating of front office operations and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel. (Spring Semester)

HM 207 Leadership and Management in Hospitality (3)

Students will learn how to improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment. New information will provide students with an understanding of diversity and cultural change. Practical information prepares them to put management tools into action to enhance service and boost business. (Spring Semester)

HM 210 Hospitality Sales and Marketing (3)

This course is designed to provide students with a solid background in hospitality sales, advertising, and marketing. The textbook's main focus is on practical sales techniques for selling to targeted markets. (Spring Semester)

HM 211 Understanding Hospitality Law (3)

Provides an awareness of the rights and responsibilities that the law grants to or imposes upon a hotelkeeper, and illustrates the possible consequences of failure to satisfy legal obligations. (Spring and Summer Semesters)

HM 212 Human Resources Management in Hospitality (3)

This course presents a systematic approach to human resources management in the hospitality industry. Students will analyze contemporary issues and practices, as well as employment laws that have an impact on the way people are managed. (Spring Semester)

HM 220 Event Planning in Action (3)

This course is designed to equip the student with the skills necessary to market, plan and implement meetings and events. Site selection, program planning, material development, transportation, and food and beverage service will be included. (Fall Semester) Prerequisite: HM 120

HM 240 The Art and Science of Culinary Preparation (3)

Students master the basics of food production, learn many creative ideas, and understand not only how to use ingredients and processes, but why they are used. Describes essential knowledge for understanding professional culinary preparation, including hot food preparation, cold food preparation (garde manger), and baking. Sanitation, proper storage and handling of food, and creative presentation of food are also discussed. (Fall Semester)  Prerequisite: HM 102.

HM 276 Hospitality Internship (4)

Students will be exposed to practical field experience by being placed at one of our internship host sites. The basis of this course is for students to gain valuable hands-on experience by rotating through a variety of positions at the host site. Salvatore’s Italian Gardens Restaurant and Garden Place Hotel are the preferred locations for students to complete their internship experience. Areas such as hotel and restaurant operations, front desk, housekeeping, culinary arts, restaurant and foodservice management, and banquet preparation and service are all examples of the areas of concentration.

HM 277 Disney Internship Experience (6)

Also known as the Walt Disney World College Program, the Disney Internship Experience is designed to allow a Trocaire Hospitality Program student to work in an industry position at Disney World in Orlando, Florida, during the fall or spring semester, and take up to two classes from Disney while earning academic credit. This is a cooperative education experience designed to integrate classroom theory and practical work experience, lend increased relevancy to learning, and provide the student with realistic exposure to career opportunities with Disney. Interested students must attend the Disney presentation and apply for a Disney internship position. Candidates are interviewed and selected by the Disney Internship recruiter. Students generally work a minimum of 600 hours, and are required to submit a written paper to the internship instructor. Disney will complete a performance evaluation on the student. This course is open to all majors; however, credits offered may differ from one program to another. For more information, consult to co-op instructor. (Fall and Spring Semesters)

Prerequisites: The student must meet all of the following prerequisites in order to participate in the Disney Internship program: achievement of at least sophomore (2nd year) standing (minimum of 24 credit hours of passing academic work) by the start of the internship; a QPA of 2.5 or higher; availability on the curriculum sheet for 12 or 15 credits of HM courses or electives; and permission of Disney Internship Instructor-in-Charge or the College's Dean of Business.

HM 278 Disney Advantage Experience (3)

Students who choose to participate in the Disney Spring or Fall Advantage component will be eligible for an additional 3 credit hours of HM 278 Trocaire College academic credit. In order to be eligible for the Spring/Fall Advantage academic credit, the student must have: HM elective space on their curriculum sheet; work a summer semester at Disney World; write an additional paper and submit it to the co-op professor via e-mail; and participate in, successfully complete, and pass one Disney course. (Summer Semester) Co-requisite: HM 277.