Hotel & Restaurant Management
Courses
HRM 110 Introduction to the Hospitality Industry 3.0 Credits
This course focuses on the diverse segments of the hospitality industry: hotel, event planning, travel and tourism, restaurants, and the casino industry. Topics include an overview of the field, the careers in the industry, and current issues and topics.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CULA or major is HOSP or major is HRM.
HRM 120 Principles of Food-Service Management 3.0 Credits
Examines the food and beverage industry from a managerial perspective focusing on labor and cost control, menu planning, and managerial issues. This course is an in-depth real world focus on current food service and its relation to other segments of the hospitality industry.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 125 Hotel Operations Management 3.0 Credits
This course studies front-office management and control, including pricing, occupancy rates, audits, reservations, revenue management and other special functions. Interaction between the rooms division and other divisions within the hotel setting will be discussed. Customer service and guest needs will be emphasized.
Repeat Status: Not repeatable for credit
HRM 130 Introduction to Tourism 3.0 Credits
The course reviews the basic concepts and techniques in the field of tourism and tourism management. It is an introduction to the tourism industry, cost and benefits of tourism, effects on the host communities, impacts on travelers and host communities, and promotion of tourism.
Repeat Status: Not repeatable for credit
HRM 131 Tourism Geography 3.0 Credits
Students will become conversant in global geography and acquainted with significant world-class tourism destinations around the globe, with an emphasis on the top five world tourism destination countries of France, Italy, Spain, the United States and China.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 130 [Min Grade: D]
HRM 150 Food & Beverage Customer Service 3.0 Credits
This course focuses on customer service within the food and beverage aspects of the hospitality industry, how service relates to the customer’s needs, how to create this transference, and how the fundamental aspects are applied in the setting of the professional dining room.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CAS or major is CLSC or major is CULA or major is HOSP.
HRM 155 Hotel Customer Service 3.0 Credits
This course will examine the role that customer service plays in dictating a hotel employee's performance in order to exceed guest expectations. Student will explore certification areas that relate to hospitality and gain hands-on exposure through a series of field studies, reflections, and role playing scenarios.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 160 Laws of the Hospitality Industry 3.0 Credits
Examines legal subjects relative to the foodservice and lodging industries including government regulations and foodservice operators, foodservice contracts, liability, patron civil rights, franchising, and bankruptcy and reorganization. Includes analysis of case studies and relevant court decisions.
Repeat Status: Not repeatable for credit
HRM 165 Introduction to the Events Industry 3.0 Credits
This course is designed to provide students with an introduction to the all of the facets within the event planning industry. The purpose of the course is to gain experience in planning, orchestrating, budgeting, and managing events. Students will review and utilize the following: core vocabulary, best practices and principles, proposals and event specification sheets, destination and venue choice. Students will apply these principles for the Philly Chef Conference.
Repeat Status: Not repeatable for credit
HRM 190 Industry Hours I 1.0 Credit
This course provides students an opportunity to gain professional networking experience in the hospitality industry. Students will participate in industry events, pursue professional society memberships, do volunteer hours, and conduct informational interviews with professionals in the industry.
Repeat Status: Not repeatable for credit
HRM 215 Commercial Food Production 4.0 Credits
A practical based examination of back of the house food service practices. This course focuses on quantity and quality production of food for restaurant and event services, managerial elements of running a kitchen, and daily food service operations.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]
HRM 220 Purchasing and Cost Controls for the Hospitality Industry 3.0 Credits
Covers principles and techniques of quantity-foods purchasing and hospitality furnishings. Emphasizes channels of distribution, determination of specifications, mechanics of buying, managing costs, and maximizing profits within food-service facilities.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 110 [Min Grade: D] or HRM 120 [Min Grade: D]
HRM 225 Equipment Design and Layout 3.0 Credits
Covers principles of selection, operation, and maintenance of food-service equipment. Emphasizes requirements for various hospitality facilities and the supporting design, construction, and renovation of such.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 120 [Min Grade: D]
HRM 290 Industry Hours II 1.0 Credit
This course provides students an opportunity to gain professional networking experience in the hospitality industry. Students will participate in industry events, pursue professional society memberships, do volunteer hours, and conduct informational interviews with professionals in the industry.
Repeat Status: Not repeatable for credit
HRM 305 Food Blogging 3.0 Credits
A practical introduction to writing for the online space using multi-media skills, creative independence, and social media. This class also includes ethical discussions that are particular to the ever-changing digital landscape.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
HRM 330 Hospitality Marketing and Branding 3.0 Credits
This course explores marketing and public relations industry concepts and applications unique to the various segments of the hospitality industry. The course focuses on basic marketing and public relations principles and services, advertising and sales in conjunction with the information needs of hospitality managers.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 120 [Min Grade: D] or HRM 110 [Min Grade: D]
HRM 335 Beverage Management 3.0 Credits
Provides a comprehensive study of wines, spirits, and beers and the role they play in the success of the hospitality industry. Covers topics including history, marketing and sales, channels of distribution, manufacturing processes, mixology, and service and control systems, with concentration in American and European wines and international beers. Gears application to computerized and accounting system. tips certification.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 120 [Min Grade: D]
HRM 340 Catering Management 3.0 Credits
Examines techniques of catering management and their application in the professional food-service environment, with emphasis on menu planning, controls, and budget preparation.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if classification is Junior or Senior.
Prerequisites: HRM 120 [Min Grade: D]
HRM 345 Convention Management 3.0 Credits
Provides an in-depth study of convention, corporate, and group segments of the hospitality industry.
Repeat Status: Not repeatable for credit
Restrictions: Cannot enroll if classification is Freshman
Prerequisites: HRM 110 [Min Grade: D]
HRM 355 Resort Management 3.0 Credits
This course studies the unique aspects of managing a full service destination resort in contrast to a traditional hotel operation. Students will study varied aspects of resort management including guest profiles, resort operations, report marketing and program development among other topics.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 125 [Min Grade: D]
HRM 360 Hospitality Industry Public Relations 3.0 Credits
This course provides students with an understanding of the process and effective use of public relations as applied to the hospitality industry with a focus on restaurants. A variety of marketing communication media including advertising, sales promotions, and development of a press kit and press releases will be examined. During the course students will develop a public relations campaign for a specific restaurant.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 365 Heritage Tourism 3.0 Credits
Using the historic city of Philadelphia and its main background, this course reviews the significance and role of culture and heritage related tourist attractions. Students deal with the main issues in current research on heritage tourism while having hands-on exposure to the managements and marketing of some of Philadelphia's landmarks.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 130 [Min Grade: D]
HRM 390 Industry Hours III 1.0 Credit
This course provides students an opportunity to gain professional networking experience in the hospitality industry. Students will participate in industry events, pursue professional society memberships, do volunteer hours, and conduct informational interviews with professionals in the industry.
Repeat Status: Not repeatable for credit
HRM 395 Economics of Tourism 3.0 Credits
This course introduces participants to economic and government policy issues that impact the tourism industry. The course provides a strategic framework for understanding the macroeconomic and policy environment that is shaped by multilateral institutions, government and the tourism industry.
Repeat Status: Not repeatable for credit
HRM 399 Hospitality Practicum Experience 3.0 Credits
This course provides students an opportunity to gain additional short-term professional experience in the hospitality industry. Students secure their own position relevant to their area of interest and will work with a faculty member to reflect on their experiences. This guided, supported reflection will allow students to identify their strengths and weaknesses and to take steps to address concerns.
Repeat Status: Not repeatable for credit
HRM 410 Current Topics in Hospitality 3.0 Credits
The course provides an opportunity for students to engage with members of all segments of the hospitality industry to discuss their careers and the current state of each industry segment from a professional perspective.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 110 [Min Grade: D]
HRM 415 Fine Dining and Services 4.0 Credits
This advanced-level course requires students to design, produce, and market a weekly dinner to the public. With the participation of guest chefs from some of the area's finest hotels and restaurants, students produce food comparable to that served in the finest restaurants in the city.
Repeat Status: Not repeatable for credit
Prerequisites: HRM 215 [Min Grade: D]
HRM 425 Hospitality Industry Administration 3.0 Credits
This course provides students the opportunity to conduct an in-depth study of various managerial strategies with a hospitality executive. The course will examine the application of the tools of strategic management in hospitality settings and introduce models, methods, and techniques which can be used to identify strategic issues and generate future-oriented action plans to inform tactics that are designed to implement change.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CULA or major is HOSP or major is HRM and classification is Junior or Senior.
Prerequisites: HRM 355 [Min Grade: D]
HRM 435 Wine Regions of the World 3.0 Credits
Provides a detailed study of the classification, production, identification, and service of alcoholic beverages, with a major emphasis on wines. Uses a systematic approach to tasting and evaluation. Must be 21 years old prior to the first day of the term.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if classification is Senior.
HRM 436 Spirits and Mixology 3.0 Credits
The course will focus on the fundamentals of preparing and serving classic and craft cocktails. Students will explore the history, processes and uses of major spirits. Emphasis will be on the foundations of creating a bar program, costing out recipes, and proper service guidelines.
Repeat Status: Not repeatable for credit
HRM 437 Fundamentals of Beer 3.0 Credits
This course is focused on the world’s most important beverage from a historical, financial, and cultural perspective. Students will get a hands-on approach to beer tasting and the production of beer.
Repeat Status: Not repeatable for credit
HRM 450 Hospitality Leadership Seminar 3.0 Credits
This course integrates material covered in multiple disciplines related to the hospitality industry. Examines the development of innovative management in all segments of the industry. Identification and development of a personal leadership philosophy and style.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is HOSP or major is HRM and classification is Senior.
HRM 455 Hospitality Human Resources Management 3.0 Credits
This course examines the specific function of human resources in the hospitality industry by examining careers in hospitality and through real-world practical application. Topics examined include the importance of recruitment and selection, training, compensation programs, and performance management in all segments of the hospitality industry.
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CULA or major is HNUT or major is HOSP or major is NFDS and classification is Junior or Senior.
HRM I199 Independent Study in HRM 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
HRM I299 Independent Study in HRM 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
HRM I399 Independent Study in HRM 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
Restrictions: Can enroll if major is CULA or major is HOSP or major is HRM.
Cannot enroll if classification is Freshman or Pre-Junior or Sophomore
HRM I499 Independent Study in HRM 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
HRM T180 Special topics in HRM 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
HRM T280 Special topics in HRM 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
HRM T380 Special topics in HRM 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
HRM T480 Special topics in HRM 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
