Hotel/Motel Management (HMM)

This course provides an introduction to the field of hospitality and to the career opportunities and specific skills required for various positions in the hospitality industry.

Pre-requisites: (Companion Essay with a score of 08 or Write Placer Essay with a score of 07 or Write Placer Essay with a score of 08 or ENG 096 with a minimum grade of C or ENG 098 with a minimum grade of C or Move Up English 096 with a score of P or ENG 096 Summer Bridge with a score of P or ESL 063 with a minimum grade of C or TRANSFERRED ENG 101 with a score of 889 or Elig. for Eng 101 with a score of 904 or Pre-reg. Eng 101 waiver only with a score of 906 or SAT/ACT Elig for Eng 101 with a score of 993 or TRANSFERRED ENG 102 with a score of 998) or COLLEGE DEGREE with a score of 988 or SAT/ACT Elig Eng101 Mth100 with a score of 995 or Transf. Eng 101 Mth 100 with a score of 999

This course introduces the principles involved in identifying and preventing food contamination; the role of state, federal, and local Public Health regulations; accident prevention; and food safety practices and control measures used in various food service operations. This course prepares students for the ServSafe Food Protection Manager certification examination.

Pre-requisites: (Write Placer Essay with a score of 1 and Reading (Next-Gen) with a score of 200)

This course offers an overview of the core principles, techniques, and practices of culinary arts. Students will develop basic kitchen skills, such as knife handling, cooking methods, food preparation, sanitation, and safety. The focus is on recognizing ingredients, using tools and equipment correctly, interpreting recipes, and understanding standard culinary terms. Through demonstrations and hands-on labs, students will practice professional standards in food preparation, presentation, and teamwork in a simulated kitchen environment.

Pre-requisites: (Write Placer Essay with a score of 1 and Reading (Next-Gen) with a score of 200)

This course offers an overview of the core principles, techniques, and practices of culinary arts. Students will develop basic kitchen skills, such as knife handling, cooking methods, food preparation, sanitation, and safety. The focus is on recognizing ingredients, using tools and equipment correctly, interpreting recipes, and understanding standard culinary terms. Through demonstrations and hands-on labs, students will practice professional standards in food preparation, presentation, and teamwork in a simulated kitchen environment.

Pre-requisites: HMM 110 with a minimum grade of C

This course introduces students to the fundamental principles, techniques, and professional practices used in baking and pastry production. Students will develop foundational skills in measuring, mixing, baking, decorating, and presenting a variety of baked goods and pastries commonly produced in commercial and hospitality settings. Emphasis is placed on ingredient functions, proper use of baking equipment, and standardized production methods. Through hands-on laboratory experiences, students will prepare breads, cakes, cookies, pies, pastries, and desserts while learning basic baking science, recipe conversion, and product evaluation techniques. The course also explores creativity, presentation, teamwork, time management, and career opportunities within the baking and pastry industry.

Pre-requisites: (Write Placer Essay with a score of 1 and Reading (Next-Gen) with a score of 200)

This course provides students with a comprehensive introduction to the operational, managerial, and customer service functions of commercial foodservice establishments. Students will examine the principles and practices involved in the successful management of restaurants, cafés, catering operations, and other hospitality service environments. Emphasis is placed on restaurant organization, front-of-house and back-of-house coordination, customer service excellence, food and beverage operations, labor management, sanitation and safety standards, inventory control, and profitability. Students will develop practical skills in dining room operations, guest relations, service quality management, point-of-sale systems, teamwork, communication, and problem-solving within fast-paced restaurant environments.

Pre-requisites: HMM 114 with a minimum grade of C

This course is designed to build students’ knowledge and skills in administration with respect to the hospitality industry. Importance is given to methods of motivating people, delegating duties, handling grievances, discipline, and training of subordinates.

Pre-requisites: HMM 103 with a minimum grade of C

This course explores the foundations, scope, and significance of recreation and tourism as dynamic components of the global service industry. Students examine the social, cultural, economic, and environmental aspects of leisure, recreation, and travel, with emphasis on how these activities contribute to quality of life and community development. Topics include the history and organization of the recreation and tourism industries, destination management, sustainable tourism practices, and trends influencing travel behavior and leisure services.

This course is designed to familiarize students with laws pertaining to the operation of hotels and motels. The laws include those on accommodations and discrimination, liability for premises, liability of products sold and supplied, property of guest, checks and credit cards, liens and eviction, employer-employee relationships, and related criminal and civil responsibilities.

Pre-requisites: HMM 103 with a minimum grade of C

This course identifies, defines, and describes the fundamentals of housekeeping and laundry management in the hotel-motel industry. It covers proper record keeping, organizing, functions, and responsibilities. Practical skills are developed. The course covers the essentials of proper management including proper planning and implementation, efficiency, and meeting standards with regard to purchasing, hygiene, staffing, and scheduling.

Pre-requisites: HMM 103 with a minimum grade of C

This course analyzes jobs in the hotel-motel front office including that of cashiering, switchboard operating, auditing and posting machine operations, registering, credit, and checking out of guests.

Pre-requisites: HMM 103 with a minimum grade of C

This course examines standards of quality, grades, methods of purchasing, receiving, issuing, storage, inventory, and service of food commodities. Basic principles of beverage management and merchandising as related to the hospitality industry are studied. The course includes detailed examination of wines and spirits, their origins, manufacturing process, and service.

Pre-requisites: HMM 103 with a minimum grade of C