HRM 101 Introduction to Hotel/Restaurant Management -
This course covers the hospitality industry, including food service, lodging, tourism, casinos, recreation, and convention management. Students learn the departments of hotels, restaurants, and travel organizations both individually and in relation to each other. Students examine the management process as it applies to the hospitality industry in order to select an area of interest for their own careers. Credits: 3 Semester Offered: F/S

HRM 110 Basic Foods: Mise En Place -
This course provides a learner-centered pedagogy. Students establish individualized learning objectives resulting from self-engagement during this program. Curriculum content is designed to provide rudimentary competencies in the areas of culinary mise en place, such as flavoring, seasoning, portioning, culinary math, and measurements. Credits: 3 Semester Offered: F/S

HRM 111 Basic Foods: Basic Boucher & Patissier -
This course introduces commercial food preparation and production management. Students learn basic principles of commercial cookery, including methods of preparation, nutrition, cost, and organization and management of commercial kitchens. Topics include the purpose and use of recipes; portion control techniques; and the selection, cooking, and handling of stocks and sauces, soups, meat, poultry, fish, vegetables, starches and salads. Students learn basic principles of kitchen operation and management and the safe usage of food service equipment. Students individually plan, produce, and serve products in the student-run diner at the Worcester Senior Center. Credits: 4 Corequisites: HRM 110 Semester Offered: F/S

HRM 112 Basic Foods: Garde-Manager & Saucier -
In the laboratory portion, students in a restaurant setting produce food, including appetizers, soups, salads, entrees, vegetables, and desserts. In the classroom portion, students calculate potential and actual operating food costs, assess and design menus and operations methods, and modify recipes for special diets or quantity production. Credits: 4 Corequisites: HRM 110 Semester Offered: F/S

HRM 113 Basic Foods: Principles of Baking -
This course introduces commercial baking mise en place and production management. Students use the basic principles of commercial baking in a variety of baking processes. Topics include tools and equipment, basic baking ingredients, measuring ingredients, baker's percentage calculation, mixing methods and leavening chemistry. Baking principles are taught using quick bread and yeast bread production. Students explore the use of ancient grains and local milling to create an Artisan Bread. Credits: 3 Semester Offered: F/S

HRM 115 Sanitation Certification -
This course examines the principles of sanitation in the hospitality and food service management fields. It focuses on sanitation and health, serving sanitary food, keeping a sanitary food environment, and managing a safe hospitality property. Students learn the skills necessary to gain certification in the National Restaurant Association Safe Serve Examination. Credits: 1 Semester Offered: F/S/SU

HRM 131 Food and Beverage Cost Control -
This course provides experience in identifying, analyzing, and creating controls for production, labor, and revenues necessary to ensure profitable foodservice operations. The main topics studied are forecasting, budgeting, and analyzing costs of food, beverages, and labor, in addition to the internal controls required for effective cost management. This course is required for both the foodservice track certificate and the foodservice track degree. Credits: 3 Semester Offered: F/S

HRM 135 Front Office Operations -
This course focuses on operations and procedures of lodging management for inns, hotels, resorts, clubs, and casinos in order to relate front office operations to other departments. Using property management software, students learn the mechanics of the front office in two general areas - customer service and financial management. In customer service, the course focuses on reservation inquiries, recording, availability, denials, check-ins, rate selection, walk-ins, and room status. Students also learn procedures related to special equipment needs, housekeeping, settlement, and checkout. In the financial management section, students learn guest accounting, night audits, and revenue. Credits: 3 Semester Offered: F

HRM 136 Front Office Management -
This course focuses on the application of hospitality service principles related to customer service including planning, organization, implementation and management of service systems and staff. Through case studies, students experience communication, problem solving, and decision-making as related to the effective management of the front office. The course also stresses customer-centered concepts in the areas of hiring, training, and motivating employees. Students participate in the International Customer Service Association’s CS certification program. Credits: 3 Semester Offered: S

HRM 137 Introduction to Casino and Gaming Operations -
This course uses a combination of lecture, guest speakers, experiential learning and independent study to examine the theory, practice and business of gambling. Students discover how the gambling industry operates, analyze many of the popular games, and explore the phenomenon and impact of legalized commercial gaming. Credits: 3

HRM 139 Bar and Beverage Management -
This course focuses on the management of beverage operations including wine, beer, and spirit liquor. Students study grape growing, fermentation, aging, production, and primary taste characteristics of wine; beer-brewing techniques and brew houses; and the main ingredients and production of whiskeys, bourbon, tequila, gin, and vodka. Students also learn the components of beverage operations including production, control, storage, and purchasing; and the marketing, service, and accounting functions. The course emphasizes the legal and social responsibilities of managing beverage operations. Credits: 3 Semester Offered: S

HRM 201 Hospitality Accounting and Revenue Management -
Students study managerial accounting in the hospitality industry as it informs pricing and revenue management. Presented will be major analytical themes, such as financial statement interpretation and cost accounting for internal control. The second half of the semester, students analyze financial statements through the use of operating ratios and describe the financial control system used. Students understand the budget cycle, forecast sales and revenue management strategy. Credits: 3 Semester Offered: F/S

HRM 215 Contract Foodservice Management -
This course covers the basic systems found in contract foodservice operations such as schools, healthcare facilities, and corporate environments. Students examine consumer needs with an emphasis on planning cyclical and pre-set menus, kitchen layout and design, and facilities planning and equipment selection. Students also review the foodservice and prototype contract, the contracting process, and catering services as a function of contract foodservice operations. Students attend a restaurant trade show or conduct research and complete a project on equipment and/or facility design. Credits: 3 Corequisites: HRM 110 or HRM 115 Semester Offered: F/S

HRM 216 Nutrition for Foodservice Management -
This course is an introduction to human nutrition in foodservice management, focusing on basic nutrition including macro and micronutrients, recipe development and modification, and nutrient analysis. It also covers food purchasing, receiving, storage, and preparation for optimum nutrient retention. It emphasizes menu planning and food preparation for foodservice managers in healthcare, institutional settings, and spas. Students plan the development and marketing of healthful menu alternatives, understand special diets, and understand the roles of culture and religion in diet and menu preparation. Credits: 3 Corequisites: CUL 111 or CUL 112 or CUL 113 or CUL 114 or HRM 110 Semester Offered: F/S

HRM 217 Nutrition for Dietary and Foodservice Professionals -
This course is designed to introduce the concept of nutrition as a tool to prevent and manage acute illnesses and/or chronic diseases within the dietary/foodservice departments in a non-commercial setting. It emphasizes food/diet as a therapeutic intervention across the food continuum - from menu planning to food purchasing and preparation to nutrient utilization. Students apply their knowledge and skills in HRM-run operations and as part of their corresponding Co-op/Field placements. Credits: 3 Corequisites: CUL 111 or CUL 112 or CUL 113 or CUL 114 or HRM 110 Semester Offered: F/S

HRM 218 Dining Room and Banquet Management -
This course covers dining room staffing and employee training; basic service rules, techniques and styles (American, French, Russian, a la carte, buffet, butler); proper table setting, plating and presentation; and table etiquette. Students understand menu types (static, cycle, and market menus) and managing by menu. Using the student-run restaurant, students plan a merchandising and sales promotion and plan and develop special events, with emphasis on management approaches that achieve good customer relations and satisfaction. Credits: 3 Semester Offered: S

HRM 221 Hospitality Law and Ethics -
This course examines the U.S. laws that most impact hospitality operations in the areas of lodging, beverage service, foodservice, casino management, and convention planning. Using case studies, students learn hospitality management policies in order to minimize legal liability; the responsibilities and legal rights under the law for innkeepers, bartenders and employers; and the consequences of failing to meet those responsibilities. Credits: 3 Semester Offered: F/S

HRM 232 Hotel Meetings: Sales and Operations -
This course focuses on front-of-the-house operations, from meeting the client through planning and selling an event. Topics include deciding room size and set up, food and beverage requirements, guest services, special equipment requirements, cost, and contracting for the event. The course also covers back-of-the-house operations including accounting, contracting with vendors, and staff scheduling and management. Students learn the marketing, planning, and management of large and small hotel meetings, functions, and conventions. Credits: 3 Semester Offered: F

HRM 235 Management in the Hospitality Industry -
This course is a capstone course for hospitality management students. It is designed to enhance leadership ability while focusing on the principles of effective management in the context of the hospitality industry. Students study how to develop, motivate and empower high performance teams and to put quality management tools into action to increase sales and customer service. An assessment tool developed by the American Motel/Hotel Association (AMHA) enables students to develop an understanding of and skills in the following areas: coaching and counseling, communication, managing change, performance management, setting goals and standards, managing conflict, problem-solving, and decision-making. Credits: 3 Semester Offered: S

HRM 236 Destination Marketing and Management -
Students develop an understanding of destination marketing through a combination of lecture and practical experience. Working with various area partners, students develop a marketing strategy for the promotion of tourism and visitor programming in the Worcester and Central Mass region. Topics covered in this course change according to current demand, events, or challenges. Credits: 3 Semester Offered: F

HRM 298 Hotel/Restaurant Management Cooperative Education Practicum -
This is a unique practicum that provides occupationally-specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. This practicum integrates academic, career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing culinary art based workplace. Credits: 1-3
Prerequisites: Approval of Program Coordinator Semester Offered: F/S/SU

HRM 299 Cooperative Work Experience -
This course provides students with a structured learning experience while applying classroom theory to a practical work experience. Students develop a learning agreement that lists the objectives they will accomplish through their work experience. Evaluation is based on satisfactory completion of the learning agreement objectives and the demonstration of soft skills such as punctuality and attitude. Credits: 2-6
Prerequisites: CPS 298, Approval of Program Coordinator Semester Offered: F/S/SU

4/1/2024