Catalog of Programs 2006-2008, Volume 2

HRM312 Purchasing and Product Identification The primary focus of this course is on product identification, supplier selection and ordering, receiving, storing, and issuing processes. Prerequisite: CUL202. 3 credits HRM313 Hospitality Industry Financing This course examines financial management’s role within the hospitality industry and how it maximizes the value of hospitality corporations. Prerequisite: FND154. 3 credits HRM314 Catering and Event Management This course introduces both the meeting planner, catering and banquet manager perspectives to the various market segments within the special event industry. It includes contracts, checklists, target markets and closing the sale. 3 credits HRM321 Elements of Food Display, Plating HRM331 Advanced Beverage Management, Oneology and Viticulture Extensive study of wine making and the science of wine making from the cultivation of the vines to the harvest of the grape and the subsequent chemical and biological components of wine during crushing/stemming, fermenting, aging, bottling, packaging and shipping. Geographical, climatic and cultural impact of the types of wines produced are emphasized. Participation in the tasting laboratory experiences is not mandatory, students must be 21 years of age or older to participate in the tasting portion of this course; proof of age will be required. Prerequisites: CUL202, CUL222. 3 credits HRM333 International Traditions and Protocol This course will provide the students with an understanding of the various traditions and protocols of the many religious and ethnic groups that they will need to be able to graciously conduct business in or global society. 3 credits HRM411 Senior Living and Special Needs HRM431 Casino Operations Management This course is not intended to be a hands-on training manual for how to become a manager or dealer. This course overviews the casino industry and the management issues that are unique to gaming. 3 credits HRM432 Etiquette for Today’s Professional This course is designed to teach students appropriate etiquette as necessary to success in the hospitality industry. The ability to confidently respond to most social and business situations will be addressed beginning with the introduction of oneself as well as introducing others. Table settings, written communications/ stationery, gifts and cards, dating (who pays the bill, etc.), the consideration of time and setting priorities, aspects of business etiquette, business dress, and the history of good manners will be discussed, reflecting on early citations of accepted codes of conduct and moving forward to the increasing informality we experience today. 3 credits ID120 Basic Drafting An introduction to basic drafting techniques, terminology and symbology used on drawings, including use of equipment, lettering, plan and elevation construction. 3 credits ID121 Basics of Interior Design and Buffet This course will develop the skills required to set up a buffet or display tables effectively, for proper and efficient service. Emphasis will be in the areas of table layout, buffet set up and tray and plate display. The utilization of props and other techniques to create a theme will be discussed, as well as proper buffet service practices. Prerequisite: HRM311. 3 credits HRM322 Hospitality Information Systems Through the course, students learn how computer systems are used in the hospitality industry to generate information. Students learn what systems will do, what type of data they can retrieve, and how to analyze it. Prerequisite: CPU101. 3 credits HRM323 Hospitality Franchising Licensing Facilities Management In this course, students will learn the management skills necessary in the rapidly growing senior services industry. Students will study the socio-economic impact of the aging population and associated trends. Emphasis will be placed on the medical, nutritional, spiritual, technological and legal needs of the generation. The role of HMOs and insurance carriers will also be explored. 3 credits An introduction to the principles and practices of interior design including design terms, trends and materials. Prerequisite: ID120. 3 credits ID130 Textiles HRM421 Hospitality Internship and Distributorship This course will examine franchising as a business form. During the semester, we will study franchising from the perspectives of both franchisor and franchisee covering all relevant issues including franchising agreements and related documents, financing, site selection, marketing, financial management and operations. We will also examine the franchisee-franchisor relationship, contractual requirements, trademarks, territorial rights, compliance issues, legal considerations and current issues in franchising. Prerequisite: HRM232. 3 credits Students work in compensated positions in a commercial food service, hospitality, or hotel establishments approved by The Institute. Students are responsible for securing and externship job and may seek assistance through the Institute. Prerequisites: Students must be in their 10th, 11th, or 12th quarter of the program. 3 credits HRM422 Portfolio Explores the nature of man-made and natural fibers, their product uses and characteristics. Content includes discussion of yarns, fabrics, finishes, design methods, aesthetic application and ordering specifications. 3 credits ID131 History of Furniture - Ancient Styles to 1830 The study of the evolution of furniture and its related elements from ancient times to 1830. 3 credits ID133 Space Planning HRM324 Wine and Spirits Management This course introduces the student to the history of the beverage industry as well as production and classification of beverage alcohol. Sales, consumption, and control systems of the beverage industry along with responsible beverage service will be stressed. Prerequisite: CUL222. 3 credits Through competencies developed with previous related studies course work, students will develop a complete business plan for a minimum 100 seat restaurant space which could be incorporated into a Hotel “footprint”. This project will include: market analysis and marketing strategy, operating budget, sales projections, opening inventories, capital equipment, standardized recipes and costing for all standardized recipes, menu and facilities design. The student will have the assistance of an instructor to facilitate with the completion of the capstone restaurant project. Prerequisite: Students must have successfully completed 164 credits in the Hotel and Restaurant Management program. 3 credits The utilization of conceptual thinking and analysis in planning residential spaces. Prerequisites: ID120, ID121. 3 credits ID210 History of Furniture - 1830 to Present The study of the history of furniture as influenced by designers, architects and sociologists from the Victorian era and the beginning of Industrialization to present. Development of contemporary design thought from its roots in the 19th century reform movements, through the Bauhaus and the impact of technology on design in the 20th century. Includes the history of individual designers and their contributions to the development of the profession. Prerequisites: ID121, ID130 . 3 credits 67

Table of Contents Feed for the Digital Edition of Catalog of Programs 2006-2008, Volume 2

Catalog of Programs 2006-2008, Volume 2 Welcome Mission Statement Advertising Culinary Arts Digital Design Digital Media Production Entertainment Design Fashion & Retail Management Game Art & Design Graphic Design Hotel & Restaurant Management Industrial Design Interior Design Media Arts & Animation Photography Residential Planning Video Production Visual Effects & Motion Graphics Web Design Web Design & Interactive Media General Education Course Descriptions Faculty Biographies Program Advisory Committee Members Administration Licensing, Accreditation and Memberships Admissions Information 2007-2008 Scholarships General Information and Policies Academic Calendar Index

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