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Hotel and Restaurant Management

Search the Schedule of Classes for all Hotel and Restaurant Management classes.
Effective Spring 2020. Previous descriptions may have had different requirements. Have questions? See an advisor.
HRM100 Introduction to the Hospitality Industry Credit Hours: 3.00
Overview of the hospitality industry, including the food service business; restaurants and hotels; and the meeting and conference industry. Includes hospitality industry management and leadership; human resources; marketing and promotion; franchising; and ethics in hospitality management. Also includes learning strategies; achievement of academic and career goals, and occupational success.
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HRM101 Front Office Procedures Credit Hours: 3.00
Principles and procedures for front office operations in hotels and resorts. Includes classification of hotels, organizational structure, front office operations planning and evaluation, and human resources management. Also includes reservations, registration, front office accounting, check out and settlement, night audit, and revenue management.
Prerequisite(s): HRM 100.
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Course Outlines
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HRM104 Hotel Food and Beverage Management Credit Hours: 3.00
Hotel food and beverage operations and management. Includes management structure and functions, personnel management, cost control/quality assurance, tools and equipment, facilities, and purchasing and storage. Also includes volume food management; beverage management and service; food products and preparation techniques; menus and recipes; sanitation; and liability issues.
Prerequisite(s): HRM 100.
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Course Outlines
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HRM110 Food Service Systems Management Credit Hours: 3.00
Introduction the various components of systematic food service management. Includes investigation of management principles, various management control methods, and critical operational functions.
Prerequisite(s): HRM 100.
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HRM111 Commercial Food Credit Hours: 3.00
Introduction to all facets of hot food preparation in a commercial kitchen. Includes the application of proper cooking skills and techniques. Also includes the use and/or preparation of a variety of food items, such as sauces, thickening agents, soups, vegetables, starches, meats, and pastries.
Prerequisite(s): HRM 110
Course Corequisites:
Information: This course requires 10 hours of commercial kitchen demonstration.
Course Outlines
This course is not offered in the current Schedule of Classes.
 
HRM120 Meetings and Convention Management Credit Hours: 3.00
Basic principles for planning and operating meetings, conventions, and trade shows. Includes types of events and their economic impact, meetings as a social phenomenon, and the role of the meeting planner. Also includes practical tools for preliminary planning and needs analysis, program design and budgeting, site selection, and on-site management.
Prerequisite(s): HRM 100.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
HRM140 Introduction to Bar and Beverage Management Credit Hours: 3.00
Introduction to the fundamental areas of beverage operations. Includes planning of the bar, bar staffing and training, legal regulations, standardized recipes, drink costing and pricing, and beverage production methods and mixology. Also includes product identification; purchasing, receiving, storing and issuing beverages; service of spirits, wine and beer products; marketing and menu development; and cost controls of a beverage operation.
Prerequisite(s): HRM 100.
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Recommendation: Students should be at least 21 years of age.
Course Outlines
This course is not offered in the current Schedule of Classes.
 
HRM150 Hospitality Property Management Credit Hours: 3.00
An examination of planning, implementing, and monitoring the hospitality operation environment with the aim of enhancing the guest experience by fostering a proactive approach to compliance, conformance to standards and competitiveness. Includes design and layout of guestrooms, lobbies, food outlets, and recreation outlets as it pertains to maintenance and housekeeping; product and service analysis; inventory control; preventative maintenance; renovations; liability; protecting guests and their property; asset protections; grounds and landscaping; ecology; and transportation.
Prerequisite(s): HRM 100.
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HRM199WK Co-op Work: Hotel and Restaurant Management Credit Hours: 1-3.00
A supervised cooperative work program for students in hotel and restaurant management. Teacher-coordinators work with students and their supervisors. Variable credit is available by special arrangement.
Prerequisite(s): HRM 100.
Course Corequisites: HRM 199
Information: May be taken two times for a maximum of six credit hours. If this course is repeated, see a financial aid or Veteran's Affairs advisor to determine funding eligibility as appropriate.
Course Outlines
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HRM210 Managing Customer Service for the Hospitality Industry Credit Hours: 3.00
Introduction to managing customer service expectations and experiences, with strategies and tactics for managing the customer service experience in all hospitality enterprises. Emphasis on customer satisfaction, customer retention, company profitability, and differing customer service approaches analyzed and evaluated. Topics include: exceptional customer service, communication with the internal customer, handling guest complaints, and managing customer relations. Also includes: how to create a positive customer service climate that harnesses the natural talents of service professionals; guidance on the hiring, training, supporting, retention, and empowerment of service professionals.
Prerequisite(s): HRM 100.
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HRM211 Introduction to Hospitality Sales and Marketing Credit Hours: 3.00
Basic principles and practical skills for developing marketing strategies and the implementation of marketing plans for hopsitality enterprises. Includes the vision of marketing as a management philosophy to guide the design and delivery of guest services and the examination of the dynamic relationship between hospitality marketing and daily operations. Also includes an emphasis on sales as an aspect of meeting the needs of the customer, personal selling of the right product in the right place at the right time as an integral part of hospitality operations.
Prerequisite(s): HRM 100.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
HRM235 Hospitality Law Credit Hours: 3.00
An introduction to operations of the legal system and the practical application of law to the hospitality industry. Includes a case study approach to understanding restaurant, hotel, and travel laws and regulations that influence business and management decisions in the hospitality industry.
Prerequisite(s): HRM 100.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
HRM245 Hospitality Human Resource Management Credit Hours: 3.00
Examination of personnel issues in hospitality management. Includes recruitment, selection, orientation, training, wages and benefits, legal issues, and employee evaluation.
Prerequisite(s): HRM 100.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
HRM270 Hospitality Information Technology Credit Hours: 3.00
The impact of computers on the hospitality industry. Includes the basic functions found in property and restaurant management systems and extensive examination of industry-specific applications.
Prerequisite(s): HRM 100.
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Course Outlines
This course is not offered in the current Schedule of Classes.
 
HRM289 Hospitality Management Capstone Credit Hours: 1.00
Capstone experience that addresses organizational theory, strategic planning, and simulated problem solving in hospitality management. Includes use of students' awareness of various environmental influences (cultural, political, and social) to solve hospitality business problems. Also includes application of critical thinking skills to preparation of portfolios, case presentations, written case-analysis assignments, interviewing, and resume-writing.
Prerequisite(s): HRM 100, 101, 110, 111,150 and WRT 102.
Course Corequisites:
Course Outlines
This course is not offered in the current Schedule of Classes.