Hotel/Restaurant Management Program Courses
Volunteer State Community College | Academic Business Division
HTL 110* Introduction to the Hospitality Industry (3) This course provides a basic understanding of the lodging and food service industry by tracing the industry’s growth and development, reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends.
HTL 120* Management of Food and Beverage Operations (3) Provides a basic understanding of the principles of food production and service management, reviewing sanitation, menu planning, purchasing, storage, and beverage management.
HTL 125* Management of Restaurant& Quick Service Operations (3) A study of the principles of restaurant and food service management focusing on contemporary management theories and their application to the competitive restaurant and food service industry.
HTL 130* Basic Sanitation (3) Explains how to effectively manage restaurant and food preparation sanitation to achieve high standards that will meet company and regulatory guidelines. Permission of coordinator.
HTL 135* Hospitality Supervision (3) This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry, including how to handle difficult employees, implement motivational techniques, and conduct performance evaluations. Permission of coordinator. May not be used toward degree requirements.
HTL 202* Service Management (3) Provides basic philosophies for excellent customer services, including practical skills and service techniques. (Management of service delivery including restaurants, room service, banquets, and lodging is included.)
HTL 205* Lodging Management (3) Includes management responsibility for housekeeping, maintenance, accounting, food and beverage operations, marketing, and legal issues pertaining to a property.
HTL 210* Management of Front Office Operations (3) This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with billing and collection procedures. The course also places front office procedures within the context of the overall operation of a hotel and examines front office management, the process of handling complaints, and concerns regarding hotel safety and security.
HTL 215* Housekeeping Management (3) Provides an overview of the fundamentals of housekeeping management. This course describes the management functions, tools, and practices required in today’s lodging and institutional housekeeping departments.
HTL 240* Marketing of Hospitality Services (3) This course is designed to provide students with basic knowledge and practical experience which will enable them to develop strategic marketing plans for hotel/motel properties.
HTL 246* Hospitality Purchasing and Cost Control (3) This course describes how to develop and implement an effective purchasing program. Focuses on issues pertaining to supplier relations and selection, negotiation, and evaluation. It includes in-depth material regarding major categories of purchases.
HTL 260* Catering Services (3) This course addresses the essentials of catering management. It incorporates menu management, marketing, pricing, and problems faced by the catering professional. Also examined are cost control and management. The course will also explore the creation of themed events and menu-design.
HTL 265* Meetings, Conventions, and Expositions (3) This course explores the meeting and convention segment of the hospitality industry. The course will focus on planning, coordinating, and managing small, medium, and large group meetings, conventions, and expositions. Emphasis will be placed on the activity required from first guest contact to the completion of the event.
HTL 276T* Selected Topics in Hospitality (1-3) This course will involve a specialized topical area related to Hospitality Management. The course will involve 15 to 45 instructional hours. The course may be repeated for credit as the topic changes from semester to semester.
HTL 290* Hospitality Cooperative Work Experience I (3) This structured work experience requires a college-approved coordinated work setting in the Hospitality Industry. The experience is designed for students needing an initial work setting that focuses on operations in the industry. A log of experiences, an oral and written report, and periodic meetings with the coordinator are required. PREREQUISITE: Permission of the coordinator.
HTL 291* Hospitality Cooperative Work Experience II (3) This structured experience requires a college-approved work setting in the Hospitality industry. The experience is designed for students seeking additional responsibility in supervising, scheduling, or operations management. A student log of experiences, an oral and written report, and periodic meetings with the coordinator are required. PREREQUISITE: HTL 290 or permission of the coordinator.
