University of Maryland Eastern Shore 2000-02 Catalog

The School of Business and Technology

DEPARTMENT OF HOTEL AND RESTAURANT MANAGEMENT

Course Descriptions

CARM 301 American Cuisine — 3 cr.

In this course, students will examine menus reflecting the influence from New England, New York, California and the mid-western states. Daily production will focus on braising, stewing and roasting. One 50 minute lecture and one three-four hour laboratory. Chef knives and uniform required. Prerequisite: FMGT 212.

CARM 303 International Cuisine — 3 cr.

In this course, students will be introduced to the techniques, ingredients and spices unique to a variety of international cuisines. Students will research and prepare representative regional menu items from the European and American continents. Timing, organization, mise en place, and plate presentation will be stressed. One 50 minute lecture and one three-four hour laboratory. Chef knives and uniform required. Prerequisite: FMGT 212.

CARM 401 Garde Manger — 3 cr.

This course will introduce students to the modern and traditional techniques in the preparation of cold entrees, pates, terrines, galantine chaud-froid and ice carving. Students will plan, organize, and direct buffets. This course will also concentrate on the practical techniques of showpieces and centerpieces. One 50 minute lecture and a three-four hour laboratory. Prerequisite: FMGT 212.

CARM 403 Baking Basic Breads — 3 cr.

The second semester of a two-semester sequence, this course will introduce students to the fundamental concepts, skills and techniques of baking. Special emphasis will be placed on the study of ingredient functions, product identification and weights and measures as applied to the baking industry. Yeast-raising dough, rolled dough, pie dough and cake mixing methods will be studied as well as preparation of puddings and pastry creams and finishing techniques. One 50 minute lecture and one three-four hour laboratory period. Prerequisite: FMGT 212.

CARM 405 Pastry Shop — 3 cr.

In this course, emphasis is placed on pastry work and management such as the production of specialty breads, including brioche, puff pastry, Danish, and croissants. Cookie and tart dough, torts and specialty cakes will be examined. This course will also introduce the student to chocolate ganache, piping with gelee, Bavarian and marzipan. One 50 minute lecture and one three-four hour laboratory. Chef knives and uniform required. Prerequisite: FMGT 212.

CARM 407 Classical Kitchen — 3 cr.

In this course, students will examine the history and terms relating to classical menus, food preparation and presentation. Students will prepare a classical French menu each day following the principles and techniques of Auguste Escoffier. Emphasis will be placed on organization, timing and platter and plate presentation. One 50 minute lecture and one three-four hour laboratory. Chef knives and uniform required. Prerequisite: FMGT 212.

FMGT 101 Applied Food Service Sanitation — 2 cr.

This course covers, in detail, the principles and practices of sanitation and hygiene as applied to the food service industry.

Successful completion of the course will qualify students for a National Restaurant Association Educational Foundation Sanitation Certificate. The emphasis of the course is on the training of supervisory personnel in sanitation procedures.

FMGT 110 Restaurant and Table Service — 2 cr.

An introductory class to the organization and management of the front of the house. Students will learn to plan service, write standards, schedule labor and execute service for up to 50 customers. One lecture and two laboratory periods of three hours each. Uniforms required.

FMGT 211 Food Production I — 3 cr.

An introductory course in food production. Includes food chemistry, basic cooking techniques, preparation utensils and equipment and product evaluation. Two lectures and two laboratory periods of two hours each. Two white uniforms and knife set required.

FMGT 212 Food Production II — 3 cr.

An advanced course in food production. Students will learn to plan menus, write recipes, schedule labor and production, and execute meals for up to 50 customers. One lecture and a laboratory period of five hours. Two white uniforms and knife set required. Prerequisite: FMGT 211

FMGT 301 Food & Beverage Management & Control — 3 cr.

Emphasis on the management & control of food services. The principles and theories of quantitative and qualitative control from the operational and accounting viewpoints will be stressed. Laboratory sections possible.

FMGT 350 Commercial Food Production — 3 cr.

Preparation and service for large volume commercial and banquet operation. Includes menu layout, design and costing, preparation techniques, service, terminology, facilities, tools and equipment, menus and recipe development. Laboratory section. Prerequisite: FMGT 212

FMGT 371 Hospitality Purchasing — 2 cr.

A study of the selection, purchase and storage of hospitality supplies with special emphasis on foods. Students will learn to survey purveyors, write specifications, place orders, evaluate quality vs. cost an keep purchasing financial records. FMGT 372 should be taken concurrently.

FMGT 372 Purchasing Laboratory — 1 cr.

Students will apply the theories learned in FMGT 371 (Hospitality Purchasing ) to actual purchasing, receiving, storage, issuance and accounting situations. Prerequisite: FMGT 371 should be taken concurrently.

HMGT 100A / B, 200 A / B, 300 A / B Professional Development — 0 cr.

Provides the opportunity to view aspects of the hospitality industry and related areas that are not available in regularly scheduled courses. Includes, but is not limited to, professional conduct, guest speakers, industry visitations, student presentations and films. Required of all majors, each semester of their freshman, sophomore and junior years. Grading will be satisfactory/ unsatisfactory depending on the student's end-of-semester status in Eta Rho Mu.

HMGT 101 Introduction to the Hospitality Industry — 3 cr.

The course provides the student with an understanding of the scope and complexity of the hospitality industry. The student will be introduced to the opportunities available and the training necessary to achieve a successful hospitality management career. Laboratory sections possible.

HMGT 110, 120, 130 Hospitality Experience — 0 cr.

Students will be required to obtain a total of 1000 hours of acceptable hospitality experience during their freshman (110), sophomore (120) and junior (130) years. It is recommended that the student work a minimum of nine weeks per summer. The 1000 hour hospitality experience requirement may be obtained prior to enrollment, during studies or after completion of course work, but must be completed before graduation.

HMGT 220 Technology Management in the Hospitality Industry — 4 cr.

An introduction to the basic and specific use of computers in the hospitality industry. The course will feature a hands-on approach with two 50-minute lectures and two 100-minute laboratories each week and will promote student abilities in management and decision making.

HMGT 301 Management Systems in the Hospitality Industry — 3 cr.

A detailed study of the management systems in the hotel front office. The student will be able to identify and evaluate the information systems used in the hotel to facilitate management decision making. The course will include inter-departmental communications, computer applications, managerial reporting and a review of future trends. Laboratory sections possible.

HMGT 303 Hospitality Facilities, Operations and Maintenance — 3 cr.

A study of basic engineering, public safety, building codes, equipment selection and design procedures related to the hospitality industry. In addition, all hotel operating departments will be reviewed and discussed.

HMGT 304 Hospitality Facilities Design Project — 3 cr.

The student will complete a hospitality facilities design project. The project draws on previous work and will include facility design, market analysis and budgetary control. Prerequisite: FMGT 301, HMGT 303.

HMGT 309 Beer, Wine and Spirits — 2 cr.

A detailed study of the classification, production, identification and service of alcoholic beverages. Major emphasis will be on wines. A systematic approach to tasting and evaluating will be utilized. Term project required. One lecture and one laboratory period of two hours. Prerequisites: HRM major, or written permission of HRM department chairman. Must be 21 years old.

HMGT 340 Hospitality Industry Accounting — 3 cr.

A study of managerial accounting applied to the hospitality industry. The topics covered will include financial statements, uniform systems, analytical analysis, working capital, cash flow and management information systems. The student will learn the accounting principles involved in management decision making. Prerequisite: Curriculum Area IV Mathematics.

HMGT 350 Marketing Hospitality and Leisure Services — 3 cr.

The application of marketing principles and techniques to the hospitality and travel industries. The course examines how the marketing concepts of product, place, price and promotion can be effectively utilized in the hospitality industry. Practical application of promotion publicity, public relations and advertising is demonstrated in case studies and class assignments.

HMGT 401 Law and the Hospitality Industry — 3 cr.

A study of laws applicable to the hospitality industry. The course will include the host's responsibility, negligence, liability, contract, torts, regulations and insurance.

HMGT 402 Hotel Management and Operations — 3 cr.

Supervision and employee relations with emphasis on human relations organization and manpower planning and development. Employee compensation and benefits in the hospitality industry, ethics and policies. Laboratory sections possible.

HMGT 405 Resort & Convention Management — 3 cr.

A study of resort and club planning, development, operation and management. The course, in addition, will study the planning and servicing of meetings, conventions, and other group business functions.

HMGT 440 Financial Analysis for the Hospitality Industry — 3 cr.

The application of financial analysis techniques to the hospitality service industries. Emphasis on the needs of management and the financial analysis concepts and techniques necessary for managerial decision making.

Prerequisite: HMGT 340.

HMGT 470, 475, 480 Hospitality Management Internship — 1-6 cr.

A fall (spring, summer) based course designed to permit the student to obtain an applied management internship in a specialized area of the hospitality industry. The program will be structured to meet the needs of both the student and the hospitality operation offering the management internship. The enrolled student will be assigned an HRM faculty member with whom he/she will work out a specific plan of study. Credit hours will vary in accordance with the type and amount of work assigned. Prerequisite: FMGT 301, HMGT 301, HMGT 303, HMGT 340, and written permission of HRM department chairman.

HMGT 488 Hospitality Co-op — 3 cr.

A summer semester field-based course designed to permit the student to obtain applied experience in a specialized area of the hospitality industry. The program will be structured to meet the needs of both the student and the hospitality operation offering the co-op. The enrolled student will be assigned an HRM faculty member with whom he/she will work out a specific plan of study. Prerequisite: Written permission of HRM department chairman and BUAD 132, FMGT 101, FMGT 211, FMGT 212, HMGT 101.

HMGT 490 Hospitality Research I — 3 cr.

The first semester of a two-semester senior-level hospitality project-based class. The projects require departmental approval and close liaison with the class instructor. The students will be assigned selected projects on approved topics. Projects will be selected which synthesize the learnings of other departmentally offered classes. Students will be expected to write term papers, manage hospitality activities, perform accounting and financial analysis and develop new operating procedures. Prerequisite: Senior level HRM major or written permission of HRM instructor.

HMGT 491 Hospitality Research II — 3 cr.

The second semester of a senior-level hospitality projects-based class (see HMGT 490). Prerequisite HMGT 490 or written permission of HRM instructor.

HMGT 497 Professional Development — 1 cr.

Same as HMGT 100A Professional Development. In addition, each student will be expected to organize, chair and successfully accomplish the objectives of one Eta Rho Mu committee. Prerequisite: Senior-level HRM major or written permission of HRM department chairman.

HMGT 498 Professional Development — 1 cr.

HMGT 499 Independent Study in Hotel and Restaurant Management — 1-3 cr.

The course is designed to permit the student to obtain directed study in a specialized area of the hospitality industry. The course will be structured to meet the needs of the student. The enrolled student will be assigned a faculty member with whom he will work out a specific plan of study. The course will be similar to tutorials in structure. The student will have the primary responsibility of completing the assignments. Credit hours may vary in accordance with the need and amount of work assigned. Prerequisite: Written permission of HRM department chairman, 3.0 gpa, and junior/senior status.

TMGT 130 Analysis of Travel and Tourism — 3 cr.

A study of the compenents of the tourism industry and their interrelationships. A review of the roles of the tour companies, travel agencies, government bureaus, tourism associations and others who assemble, promote and sell tourism services.

TMGT 300 Tourism Transportation Systems — 3 cr.

An analysis of major land, sea and air transportation systems supporting travel. Key components include airlines, cruise ships, buses, rail and transportation packages.

TMGT 306 Eco & Cultural Toursim — 3 cr.

A study of the purposeful travel to natural habitats to creat understanding of the cultural and natural history pertaining to the environment. The course emphasizes the philosophy of not altering the ecosystem, while producing economic benefits to local people and governments that encourage the preservation of the inherent resources of the environments locally and elsewhere.

TMGT 309 Tourism Economics — 3 cr.

An application of economic principals and research methods to tourist and tourism industry behavior.

TMGT 420 Marketing of Tourism Destinations — 3 cr.

Procedures and alyzing the tourism and travel resources of a region and guidelines for formulating destination-oriented marketing goals and strategies.

TMGT 499 Independent Study — 3 cr.

Comprehensive review of the tourism planning and policy process used to develop or modify major travel destination areas.

Department of Hotel and Restaurant Management