Hospitality Management (HM)

HM 101 Introduction to Hospitality (4 Credits)

Provides an overview of the hospitality and tourism industry, its growth and development, industry segments and their distinguishing characteristics, trends and current concerns. Introduction to career opportunities and the employability skills needed to succeed in specific hospitality fields.

View Course Outline

HM 130 Hospitality Industry Supervision and Principles of Leadership (4 Credits)

Learn the management/supervision/leadership responsibilities in the typical lodging and/or food service establishment. Stresses leadership, communication, morale, motivation, training, team building, and employee development and retention unique to lodging and food service operations.

View Course Outline

HM 150 Procurement, Ingredient Identification and Food Cost Control (3 Credits)

Prerequisites: CUL 090.

Learn the principles of cost control, product yield tests, vendor relations and procurement, and an introduction to ingredient identification and tasting. Exposure to profit and loss statements, and how to track cost as it relates to the flow of food. Place, receive and store food orders, conduct quality assurance on all food items, and execute an electronic end-of-month inventory. Issue course ingredients utilizing supply requisitions. It is also an opportunity for industry vendors to speak with students, conduct ingredient tastings, and provide updates regarding industry practices.

View Course Outline

HM 160 Wine and Specialty Beverage Management and Service (3 Credits)

Learn the theoretical and practical information about the organization of a beverage program within the operation of a hospitality business. Included are the legal and moral responsibilities that come with the sale of alcoholic beverages, purchasing and marketing, distillation, brewing, mixology and non-alcoholic beverage service. Emphasis placed on wine and beverage knowledge, pair principles, cost control measures, inventory, and sanitation laws and practices.

View Course Outline

HM 188 Special Studies: Hospitality Management (1-4 Credits)

Explores topics of current interest in the discipline.

View Course Outline

HM 190 Dining Room Operations (5 Credits)

Exposure to the importance of service, sanitation and appearance in a real-life dining room setting. Learn and practice styles of service including à la carte, reception, banquet, and buffet. Additionally, learn the primary guidelines for service, guest relations, etiquette phone use, and Point Of Sale systems. Learn about different dining room staff positions, proper use of tabletop flatware, china, and glassware, and table set-up. Students will receive the following industry certifications in this course: OLCC Alcohol Service Permit, FDRP Dining Room Associate and Wine Steward Associate Certificates and Allergy Safe certificate.

View Course Outline

HM 199 Selected Topics: Hospitality Management (1-4 Credits)

This course is in development.

View Course Outline

HM 210 Menu Composition and Analysis (3 Credits)

Prerequisites: CUL 090.

Analyze menu design and effectiveness for a diversity of local restaurant establishments. Learn about standardized recipes and cost cards, understanding income and profit and loss statements, nutritional aspects of menu planning and design, and menu configuration. Analyze and critique industry menus and create menus from the perspective of concept, clarity, cost, price, and efficiency. Conduct an analysis of the sales mix for the Elevation Restaurant as part of a group assignment, evaluate the sales distribution of food and beverage items and give presentations to the Elevation staff as to how to make perspective design and offering improvements.

View Course Outline

HM 230 Lodging Management (4 Credits)

Explore current operational practices of lodging operations throughout the world. Study management functions related to front office, housekeeping, marketing, reservations, maintaining customer accounts, laws affecting lodging operations and typical service problems. Go on field trips to learn about different kinds of lodging operations throughout the state.

View Course Outline

HM 240 Hospitality Law (4 Credits)

Recommended preparation: WR 121 and HM 101.

Learn about the hotel/guest relationship, innkeeper's lien, crimes against innkeepers, overview of employment rights, policy formulation, duty to protect guests and their belongings, ejection of guests and non-guests, and an introduction to general business law dealing with torts and contracts. Issues concerning travel law will be included.

View Course Outline

HM 275 Mixology and Beverage Operations (4 Credits)

Prerequisites: Instructor approval and Oregon Liquor Control Commission (OLCC) Server Permit.

Create a wide variety of classic and everyday mixed drinks in a standard bar setting. Learn about bar glassware and equipment identification, pouring techniques, common cocktail mixing methods, history of distilled spirits, origin and characteristics of various distilled spirit brands, distillation process, bartenders job description and responsibilities, cost control, beverage pricing and responsible alcohol service.

View Course Outline

HM 280 Hospitality Management Industry Internship (1-6 Credits)

Prerequisites: instructor approval.

Serves as a supervised work experience within the restaurant management / hospitality industry designed to expand career knowledge and experiential confidence while increasing knowledge, speed, timing, organization and ability to execute industry skills on a repetitive basis. Students will receive a diverse work experience that is designed on a systematic rotation of different stations that related to management functions within a restaurant or hospitality industry venue. Students can complete 100% of the experience in competencies that are relevant to the program curriculum, as it is outlined in the course syllabus and internship agreement. The internship is concluded by a final supervisor evaluation. P/NP grading.

View Course Outline

HM 290 Career Success and E-Folio Presentation (2 Credits)

Finalize your Cascade Culinary Institute eFolio including updated, effective résumés, cover letters, reference letters, and photos of prepared dishes, class projects, and certificates earned during study at CCI. Learn about career opportunities, networking, volunteerism, and interview techniques. P/NP grading. Prerequisite: CUL 170 or BAK 170 or instructor approval.

View Course Outline

HM 298 Independent Study: Hospitality Management (1-4 Credits)

Prerequisites: instructor approval.

Recommended preparation: prior coursework in the discipline.

Individualized, advanced study to focus on outcomes not addressed in existing courses or of special interest to a student. P/NP grading.

View Course Outline

Outside of
expected

Use the COCC Catalog to find extraordinary classes and degree programs. Start your journey here »