COURSE DESCRIPTIONS: HAMG - Hotel/Motel Management
HAMG 1313. FRONT OFFICE PROCEDURES (3-0-3) 52.0901
A study of the flow of activities and functions in today's lodging operation. Topics include a comparison of manual, machine assisted and computer-based methods for each front file function.
HAMG 1317. RECREATIONAL SERVICES (3-0-3) 52.0901
The study of guest recreation and entertainment including available space requirements, cost of operation and maintenance, layout and design and direct and indirect benefits.
HAMG 1321. INTRODUCTION TO HOSPITALITY INDUSTRY (3-0-3) 52.0901
Introduction to the elements of the hospitality industry.
HAMG 1340. HOSPITALITY LEGAL ISSUES (3-0-3) 52.0901
A course in legal and regulatory requirements that impact the hospitality industry. Topics include Occupational Safety and Health Administration (OSHA), labor regulations, tax laws, tip reporting, franchise regulations and product liability laws. Prerequisite: HAMG 1321.
HAMG 1342. GUEST ROOM MAINTENANCE (3-0-3) 52.0901
Demonstrates the working relationship in the lodging industry between housekeeping and maintenance.
HAMG 2301. PRINCIPLES OF FOOD AND BEVERAGE OPERATIONS (3-0-3) 52.0901
An introduction to food, beverage and labor cost controls with an overview of the hospitality industry from procurement to marketing. Examination of cost components including forecasting, menu planning and pricing, logistical support, production, service, purchasing and quality assurance.
HAMG 2307. HOSPITALITY MARKETING AND SALES (3-0-3) 52.0901
Identification and application of the core principles of marketing and their impact on the hospitality industry. Assessment Levels: M2.
HAMG 2330. CONVENTION AND GROUP MANAGEMENT AND SERVICES (3-0-3) 52.0901
A course in the scope of various segments of the convention market. Exploration of individual needs and methods and techniques to provide better service to conventions and groups. Assessment Levels: R1, E1, M1.
HAMG 2332. HOSPITALITY FINANCIAL MANAGEMENT (CAPSTONE) (3-0-3) 52.0901
Methods and application of financial management within the hospitality industry. Primary emphasis on sales accountability, internal controls and report analysis. Assessment Levels: R2, E2, M2.
HAMG 2381. HOSPITALITY ADMINISTRATION AND MANAGEMENT COOPERATIVE EDUCATION (CAPSTONE) (1-20-3) 52.0901
A work-based learning experience that enables the student to apply specialized occupational theory, skills and concepts. A learning plan is developed by the college and the employer. Prerequisites: HAMG 1313 and 1342.
HAMG 2388. INTERNSHIP - HOSPITALITY ADMINISTRATION AND MANAGEMENT (0-18-3) 52.0901
An experience external to the College for an advanced student in Hospitality Management involving a written agreement between the educational institution and a business or industry. Mentored and supervised by a workplace employee, the student achieves objectives that are developed and documented by the College and that are directly related to specific occupational outcomes. This may be paid or unpaid experience. Prerequisites: HAMG 1313, 1321. Assessment Levels: R2, E2, M2.