B.S. in Catering and Hotel Management

UNDERGRADUATE STUDY

Overview

The Bachelor of Science Degree (BS) in Hospitality Management prepares outstanding individuals to be service-oriented professionals. The School of Hotel and Restaurant Management educates students to succeed at entry-level management and supervisory level positions in the hospitality industry. A general business foundation with specialized hotel and restaurant management courses equips the students to approach problem solving in a disciplined and systematic manner. An advisory board composed of leaders from major hospitality-related corporations and organizations that are directly involved in the review of the curriculum, school development/programming and prepares students for future career challenges.

The mission of the School of Catering and Hotel Management is to provide excellence in teaching, research and service to all persons and to build foundations for lifelong learning. The School of Catering and Hotel Management prepares individuals for industry management and leadership roles in a global economy and interfaces with stakeholders to deliver hospitality professionals that add to the financial, intellectual, environmental, ethical and social growth of Delaware, United States and the Nation.

Fall Semester

CHM-101 Introduction to the Hospitality Industry 3

HCM-110 Introduction to Casino Management 3

CHM-111 Foodservice Safety and Sanitation 3

Spring Semester

CHM-121 Introduction to Travel and Tourism 3

CHM-123 Introduction to Meetings and Conference Operations 3

CHM-124 Food Preparation I 3

CHM-201: Food Preparation II

CHM 211: Hotel Group Sales and Services.

CHM-215 Hospitality Purchasing and Cost Control

CHM 218: Club and Resort Management.

CHM-220: Casino Marketing

CHM-221: Managing the Housekeeping Operation

CHM-223: Lodging Management and Operations

CHM-225: Food and Beverage Management and Service

CHM 226 — Introduction to Beverage Management: —

CHM-227: Fundamentals of Wines, Spirits, and Beers

CHM 228 — Quality Management of Service in the Hospitality Industry —

CHM 320 — Hospitality ManagementInternship —

CHM-321: Legal Issues in the Hospitality Industry

COURSE DESCRIPTION

CHM 110 - Introduction to the Hospitality Industry

This course covers the growth and progress of the hospitality industry. Topics include financing, hotels, restaurants, and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist in the hospitality industry.

CHM-101 Introduction to the Hospitality Industry

This introductory course acquaints the student with the scope and complexity of the hospitality industry by exploring the national and global relationships of lodging, food, and beverage operations. The course examines career opportunities, organizational structures, history and human resource management. Students will examine trends, integrated technology and its effects on customer and guest service in requirements in the lodging and food service industry.

CHM-110 Introduction to Casino Management

This introductory course acquaints the student to the unique traits of the casino industry. The student will have the opportunity to contrast and compare the casino industry with other segments of the hospitality industry.

CHM-111 Foodservice Safety and Sanitation

This course develops the knowledge of basic principles of sanitation and safe food handling in hospitality operations. The course focuses on prevention of food borne illnesses and introduces the students to HACCP planning and implementation. Successful completion of the course can lead to certification as a "Safe Food Handler" by the National Restaurant Association.

CHM-116 Casino Organization and Culture

This introductory course acquaints the student with the organizational structure, the organizational culture, and the ethical responsibility toward disordered gambling of modern casinos.

CHM-121 Introduction to Travel and Tourism

A study of the components of the tourism industry and their interrelationships is the focus of this course. A review of the roles of tour companies, travel agencies, government bureaus, tourism associations and others that assemble, promote and sell tourism services are included. Students will be able to operate within a tourism setting.

CHM-123 Introduction to Meetings and Conference Operations

The course provides the student with an introductory approach to planning and executing meetings, special events and conferences. The course examines practical advice on every aspect of organizing and managing special events, such as how to choose the best venue; preparing and managing the budget; scheduling; coordinating food and beverages, selecting decor, themes, and entertainment; media; and staffing.

CHM-124 Food Preparation I

Following this introductory course in food production, students will be able to identify and analyze the elements of safe food preparation that include food chemistry, basic cooking techniques and proper use of preparation utensils and equipment. Students will also prepare small quantity, industry standard menus in a commercial kitchen setting.

CHM-201: Food Preparation II

This is an advanced course in food preparation that covers international cuisine and theme menus. Students will learn to plan menus, write recipes that incorporate established food safety standards, schedule labor and production, and execute meals for up to 50 customers.

Emphasis on the function of convention and meeting sales and service departments related to lodging and tourism operations. Explores factors involved in the management of large group sales.

CHM 212: Food Production & Services

This course examines food preparation methods and service techniques in quantity and quality food production. It shows how to read and evaluate menus, recipe conversion and costing. It considers different production schemes, food safety, food flow and waste, and the relationship between back-of-the-house and front-of-the-house activities.

CHM 213: Front Office Procedures

This course instructs about how hospitality staff can increase front office efficiency and help sales grow. It shows how front office activities and functions affect other departments and stresses how to manage the front office to ensure hotel goals. It gives a foundation for understanding and managing cultural diversity, and underscores the importance of protocol with international clients.

CHM 214: Housekeeping & Facilities Management

This course provides a thorough overview of housekeeping, from the big picture of maintaining a quality staff, planning, and organizing, to the technical details of cleaning each area of the hotel. It also covers all major facility systems and shows non-engineers how to understand and speak the language of vendors, suppliers, and maintenance staff; reduce expenses; and increase the efficiency of the hotel facility's systems.

CHM -215 Hospitality Purchasing and Cost Control

This course will prepare students to employ the principles of effective food, beverage, and supply purchasing and the cost controls necessary to support food preparation and service departments of a hospitality operation. The course will include procurement, types of markets, food product identification and selection, beverage selection, nonfood products, costing procedures, product yields, and value analysis. Students will acquire knowledge of computerized purchasing, record keeping, and recipe costing and nutritional analysis.

Principles and practices of the general managerial procedures utilized in private clubs and resorts.

CHM -220: Casino Marketing

This introductory course acquaints the student with factors affecting the effective marketing of a modern casino. The external environment is explored along with the decisions made by individual consumers. The student is exposed to segmentation, positioning, the Service-Profit Chain, and revenue management as well as ethical considerations affecting marketing decisions.

CHM -221: Managing the Housekeeping Operation

This course assists students with the development of practical applications of housekeeping operation including the planning, organizing, staffing, and control techniques required to assure quality service. The course examines appropriate personal and professional practices, career opportunities, and organizational structures within a housekeeping department.

CHM -223: Lodging Management and Operations

This course presents a detailed study of the management systems in hotel or lodging settings. The student will be able to identify and analyze all relevant departments within a hotel setting. Management of these divisions, along with an examination of inter-departmental operations will be examined.

CHM -225: Food and Beverage Management and Service

This course is a comprehensive review of operations pertaining to food and beverage management. Students will examine various carets, responsibilities, management issues, and operations as they pertain to food and beverage. Students will engage in the theory and practice of service fundamentals. Basic service styles, such as French, Russian, and American service will be taught along with the management functions as they pertain to customer service.

CHM 226: Introduction to Beverage Management:

Principles and practices regarding the production, selection, storage, and serving of beverages. Emphasis on responsible beverage use in business and social settings.

CHM -227: Fundamentals of Wines, Spirits, and Beers

This course provides an overview of production, origins, purchasing, and responsible service of wines, spirits, and beers. There will also be an emphasis on the principles of matching fine wines and beers with appropriate menu items.

CHM 228: Quality Management of Service in the Hospitality Industry

Applies the services concept to a total management improvement system in the hospitality industry. Analysis includes ethics, practices, and case studies of leading hotel companies.

CHM 301: Convention Management

This course shows how to increase convention and meeting business through improved marketing and better service. It explains how to address meeting planners' needs and concerns confidently, creatively, and effectively. It also offers ideas for servicing groups during their stay

CHM 311: Purchasing in the Hospitality Industry

Current ethical, economic, legislative, and industrial developments related to purchasing food products and durable goods.

CHM 312: Facilities Management

Management principles and practices relative to the internal maintenance of public dining and lodging facilities. Systematic control of hospitality spaces to safeguard health and to use available aesthetic values.

CHM 314: Supervision in the Hospitality Industry

Principles of effective human relations required by hospitality industry supervisory personnel. Practical skills for effective supervision including decision making, leadership roles, motivating personnel, recruiting and training employees, conflict resolution, delegation and effective communications

CHM, 315: Hospitality Facilities Management

Introduction to the environments and functions in the housekeeping, maintenance, and engineering departments of today's hospitality environment.

CHM 316: Wine and Food Pairings

Introduces students to wine and food pairings through tastings, viticultural influences, and preparation techniques that impact the aroma, flavor, body, and style of wine; teaches how to match different kinds of wine with various foods.

CHM 317: Independent Study

Exploration and analysis of topics within the discipline to meet individual student-defined course description, goals, objectives, topical outline, and methods of evaluation in coordination with, and approved by the instructor. May be taken three times for credit as long as different topics are selected.

CHM 320: Hospitality ManagementInternship

Student will spend at least 240 hours of directed study in a chosen area of the hospitality industry at an off-campus facility. The faculty instructor and industry mentor will provide and coordinate course objectives, applicable experiences and evaluation. Student will maintain a written journal of internship experiences.

CHM-321: Legal Issues in the Hospitality Industry

This course is designed to acquaint students with the potential legal problems and pitfalls that may be encountered in the hospitality industry. The course uses the case method and will include the host’s responsibility, negligence, liability, contract, torts, regulations and insurance.

CHM 323: Hospitality Industry Accounting

Application of basic accounting principles to hospitality industry establishments. Systems of daily reporting and the preparation of periodic accounting statements will be covered.

CHM 324: Professional Catering and Banquet Management

Planning, production, and execution of catered events and banquets. Topics covered include needs assessment, client relationships, operations, food production, technology, primary and auxiliary services, and post event activities.

CHM 325: Food & Beverage Controls

This course introduces controls and accounting procedures used in the hospitality industry. Topics include analysis of financial statements, reports, and costs. Upon completion, students should be able to understand and apply food, beverage, and labor cost control systems.

CHM 326: Law for the Hospitality Industry

Introduction to the legal principles that affect the hospitality industry. Special emphasis is placed on the rights and responsibilities of a manager in a hospitality enterprise.

CHM 328: Professional Meeting and Event Management

Meeting and special event planning including exhibits, trade shows, and conventions. Emphasis is on techniques of conference service, related food and beverage services, and sales management.

CHM 401: Restaurant Beverage Service – Mixology

Essential skills of beverage service with emphasis placed upon the need for responsible beverage service. Includes the proper use of equipment and techniques used in beverage preparation.

CHM 412: Hospitality Concept Design

Exploration of culinary and hospitality based businesses. Vision, product development, marketing, management and operations are all emphasized.

CHM 413: Hospitality Marketing Management

Successful marketing principles employed in the hospitality industry. Demand variables, distribution channels, communications, promotions, research, packaging, collateral materials, pricing strategies, the marketing plan, and enhancing internal sales may be covered.

CHM 414: Advanced Hospitality Operations

Study of the integration of hotel industry departments such as hotel operations, marketing, technology, human resource management, accounting, and purchasing. Special emphasis is placed on decision-making and problem solving models used in the hospitality industry. Current issues in the hospitality industry will also be discussed.

HCM 415: Hotel Security Management

This course discusses the fundamentals of the hospitality security by providing an overview of the various departments and staff positions of a hotel. It covers the physical security of the property, asset protection, guest protection, security equipment, personnel control, and emergency management and procedures.

HCM 417: Catering & Banquet Operations

Companies are often derailed by poor customer support and management. This course explains the relationship between suppliers, technology, and customers, which together provide the infrastructure for customer support in any business environment. Managing successful relationships with customers has become a critical organizational competency for acquiring and retaining customers.

CHM 418: Catering & Banquet Operations

This course explores the complexities of controlling food, beverages, labor, and sales income in catering and banquet operations. It covers standards determination, the operating budget, and income/cost control, as well as control systems. It shows the essence of a complete catering operation: the food, the atmosphere, the presentation, and the service.

CHM 420: Hotel Food & Beverage Service

This course helps supervisors and managers plan for and successfully manage the different types of food and beverage operations in a hotel, including coffee shops, gourmet dining rooms, room service and banquets. It also introduces the special world of private club management.

CHM 421: Employees Supervision

Hiring and managing employees is crucial to any business. This course teaches supervision skills that relate to all phases of any personnel interaction. It shows communication with fellow employees and subordinates, especially in a business where the stress level is high, and covers planning, organizing, problem solving, and delegating, as well as training and evaluating new employees.

CHM 423 Lodging & Hotel Operations

This course provides an insight of all hospitality functional areas, including reservations, rooms, food and beverage, sales, event management, and accounting. It explores how to make effective managerial, business, and operational decisions based on a thorough understanding of hotel operations, and shows how to improve efficiency while serving guests better.

CHM 424: Hospitality Sales & Marketing

This course includes information for preparing aa marketing plan, acquiring and retaining customers. It features new ways to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. It gives tips on sales programs and advertising strategies that worked.

CHM 425: Hotel Management

This course reviews quality and leadership issues facing today's hospitality industry. It covers how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and management techniques. It gives hotel managers the continuous improvement and quality tools they need to excel in the hospitality industry and in the international arena.

CHM 427: Experimental Methods with Food

Investigation of food quality factors through laboratory experiences which conclude with a comprehensive research project.

CHM 428: Advanced Food Production Management

Assumption of maximum responsibility of management of actual food service operation based on sound managerial principles and successful food production and service techniques. Register through departmental office.

CHM 499: Research Project