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Course Search Results

  • HRM 110: Intro to Culinary & Sanitation

    3.00 Credits
    Delaware County Community College

    This is a course for food handlers and especially for supervisors employed in the retail foodservice industry. Prerequisite:    (ENG 050 and REA 050) or ENG 099* or REA 075 or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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  • HRM 115: Intro to Culinary & Sanitation

    3.00 Credits
    Delaware County Community College

    This is a course for food handlers and especially for supervisors employed in the retail foodservice industry. Prerequisite:    ((ENG 050 and REA 050) or ENG 099* or REA 075 or REA 100*) or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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  • HRM 140: Tourism

    3.00 Credits
    Delaware County Community College

    In this course the student will acquire adequate tourism vocabulary. Student will study the why and how of tourism as an important factor in the wealth of any nation. And in global terms, the course provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of the travel and tourism industry. Among the topics covered are: meetings and conventions, role of social media, basic tourism marketing principles including mobile/social media marketing. The student will study the history of travel, future prospects and problems in the industry, especially the need for sustainable economic development. The student will explore their personal philosophy of travel as a factor in life's enrichment and identify career opportunities in this vast industry. Prerequisite:    (MAT 050 and ((ENG 050 and REA 050) or ENG 099* or REA 075)) or Appropriate Placement Test Scores (*Course(s) May Be Taken Concurrently)
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  • HRM 145: Sales and Marketing

    3.00 Credits
    Delaware County Community College

    In this course the student will learn to explain and apply the theory of successful hospitality marketing and sales. The topics of developing hospitality marketing and sales plans will be covered. The organization of the typical sales and marketing office within the corporate and individual property will be discussed. Various personal sales techniques such as suggestive selling and upselling in the hotel/restaurant reservation and direct patron contacts will be explained. Marketing to all segments of tourism including social, education, government, fraternal, recreation and non-profit will be presented. Prerequisite:    HRM 105
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  • HRM 155: Managing Lodging Operations

    3.00 Credits
    Delaware County Community College

    This course covers in detail the procedures of the hotel/motel front office, including the duties of the manager, desk agent, night auditor, reservations, credit and cash handling. Meaningful statistics and reports are examined. The interdepartmental roles including housekeeping, maintenance, security and other uniformed staff are discussed. The relationship between employees and guest, room design/layout and the future role of computers are presented. Prerequisite:    HRM 105
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  • HRM 162: Hospitality Law

    3.00 Credits
    Delaware County Community College

    This course is an applied approach to the legal responsibilities of the operational department heads in lodging properties and all areas of food service. Topics include room reservation contract law, torts, ADA requirements, Civil Rights legislation, tip credit reporting requirements, labor law, dram shop, PA Title 18, 47 and 36. All supervisors and department heads benefit from this practical approach to avoiding the legal problems in this industry. Prerequisite:    HRM 105
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  • HRM 199: Hospitality Studies Internship

    3.00 Credits
    Delaware County Community College

    Internship and/or College Sponsored Experiential Learning (CSEL) provides qualified, enthusiastic students with opportunities to receive academic credit for work experience in the hospitality field. Internships and/or CSEL combine classroom theory with practical, real-world employment experiences. Students participating in this 180 experience will earn 3 college credits for this experience. NOTE To be eligible for an internship, students must: Have earned 21 or more credits at DCCC Have an overall average grade point average of 2.5 Obtain written recommendation from a DCCC instructor of Hotel and Restaurant Management or Culinary Arts Submit an updated resume and application for this course to the Office of Student Employment Services Prerequisite:    HRM 105
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  • HRM 253: Restaurant Management

    3.00 Credits
    Delaware County Community College

    The procedures, practices and methods of food service operational management are presented in detail. The following topics are discussed: menu planning, pricing, merchandising, food purchasing, receiving, storage, issuing, inventory and controls. Kitchen supervision and design (workflow); employee training, labor cost/payroll analysis are topics of discussion. Prerequisite:    HRM 105
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  • HRM 254: Catering & Event Planning

    3.00 Credits
    Delaware County Community College

    This course emphasizes the use of standardized recipes, work improvement techniques, menu pre-costing/pricing in the planning of quantity foodservice operations. Discussions include catering, on/off premise event planning, sales and marketing practices and operational reports/record keeping. Students will plan a quantity food event. Prerequisite:    HRM 100
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  • HRM 255: Beverage Management

    3.00 Credits
    Delaware County Community College

    This is a course for those wishing to learn how to operate a beverage outlet and serve controlled beverages responsibly. This is not a bartending course. The course includes restaurant bar operations, hotel room beverage service, catering bar systems and beer distributors. The federal standards of identity under USCA 27 and Pennsylvania Law Title 47 and any appropriate criminal codes will be presented. Prerequisite:    HRM 105
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