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Hotel and Restaurant Management

Search the Schedule of Classes for all Hotel and Restaurant Management classes.
Effective Fall 2014. 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. Also includes hospitality industry management and leadership; human resources; marketing and promotion; franchising; and ethics in hospitality management.
Prerequisite(s):
Course Corequisites:
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
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):
Course Corequisites:
Offered: Fall. Spring.
Course Outline Schedule of Classes
 
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):
Course Corequisites:
Offered: Fall.
Course Outline Schedule of Classes
 
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):
Course Corequisites:
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
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): HRM110
Course Corequisites:
Information: This course requires 10 hours of commercial kitchen demonstration.
Offered: Spring.
Course Outline 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):
Course Corequisites:
Offered: Spring.
Course Outline 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 110.
Course Corequisites:
Recommendation: Students should be at least 21 years of age.
Offered: Fall.
Course Outline 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):
Course Corequisites:
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
HRM199WK Co-op Work: Hotel and Restaurant Management Credit Hours: 1-8.00
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):
Course Corequisites: HRM 199
Information: May be taken two times for a maximum of sixteen credit hours.
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
HRM199 Introductory Co-op: Hotel and Restaurant Management Credit Hours: 1.00
Introduction to cooperative education for first-year students. Includes instruction that supports success in securing and retaining a training job related to hotel and restaurant management. Also includes communication skills; time, energy, and stress management; career information and its uses; the job market; principles, theories, and practices in the career field; and problems in the work environment.
Prerequisite(s):
Course Corequisites: HRM 199WK
Information: May be taken two times for a maximum of two credit hours.
Offered: Fall, Spring.
Course Outline Schedule of Classes
 
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.
Course Corequisites:
Offered: Fall, Spring.
Course Outline This course is not offered in the current Schedule of Classes.
 
HRM235 Hospitality Law Credit Hours: 3.00
Examination of legal aspects of hospitality management. Includes basic legal principles governing hospitality operations; the hotel-guest relationship; the hotel's duties to guests and others; laws governing restaurants, foodservice, and bars; and laws relating to hotel employees.
Prerequisite(s): HRM 100.
Course Corequisites:
Offered: Fall.
Course Outline 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 with a grade of C or better.
Course Corequisites:
Offered: Spring.
Course Outline This course is not offered in the current Schedule of Classes.
 
HRM299WK Co-op Work: Hotel and Restaurant Management Credit Hours: 1-3.00
A supervised cooperative work program for advanced students in hospitality management. Instructor-coordinators work with students and their supervisors. Variable credit is available by special arrangement.
Prerequisite(s):
Course Corequisites: HRM 299
Information: A minimum of 12 credit hours of Hotel and Restaurant Management (HRM) prefix courses or one year of related industry work experience is required before enrolling in this course. May be taken for a maximum of three credit hours.
Offered: Fall, Spring.
Course Outline This course is not offered in the current Schedule of Classes.
 
HRM299 Introduction to Co-op: Hotel and Restaurant Management Credit Hours: 1.00
Advanced cooperative education class that supports success in securing and retaining a training job in hotel and restaurant management. Includes communication skills; time, energy, and stress management; career information and its uses; the job market; principles, theories, and practices in the career field; and problems in the work environment.
Prerequisite(s):
Course Corequisites: HRM 299WK
Information: A minimum of 12 credit hours of Hotel and Restaurant Management (HRM) prefix courses or one year of related industry work experience is required before enrolling in this course. May be taken two times for a maximum of two credit hours.
Offered: Fall, Spring.
Course Outline This course is not offered in the current Schedule of Classes.