Wake Tech's Fall graduation ceremonies are set for 9 a.m. and 12 p.m. Saturday on Scott Northern Wake Campus. Family and friends unable to attend in person can watch the ceremonies live online.
This course covers the growth and progress of the hospitality industry. Topics include tourism, lodging, resorts, gaming, restaurants, foodservice and clubs. Upon completion, students should be able to demonstrate an understanding of the background, context, and career opportunities that exist within the hospitality industry.
Course Prerequisites:
None
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-120: Front Office Procedures
This course introduces a systematic approach to lodging front office procedures. Topics include reservations, registration, guest satisfaction, occupancy and revenue management, security, interdepartmental communications, and related guest services. Upon completion, students should be able to demonstrate a basic understanding of current front office operating systems, including efficient and courteous guest services.
Course Prerequisites:
None
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-125: Etiquette for Hospitality
This course covers social skills needed to effectively interact within organizational and customer situations. Topics include general social manners, personal appearance, table manners, restaurant and meeting etiquette, and business interaction. Upon completion, students should be able to function with confidence in various social, cultural, and professional situations.
Course Prerequisites:
None
Total Credits:1
Class Credits:1
Lab Credits:0
Clinic Credits:0
HRM-140: Legal Issues-Hospitality
This course covers the rights and responsibilities that the law grants to or imposes upon the hospitality industry. Topics include federal and state regulations, historical and current practices, safety and security, risk management, loss prevention, relevant torts, and contracts. Upon completion, students should be able to demonstrate an understanding of the legal system and the concepts necessary to prevent or minimize organizational liability.
Course Prerequisites:
None
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-210: Meetings and Event Planning
This course introduces concepts related to the planning and operation of conventions, trade shows, professional meetings, and foodservice events. Emphasis is placed on methods of marketing, selling, organizing, and producing conventions, events, and trade shows that will increase financial and environmental value. Upon completion, students should be able to demonstrate an understanding of management principles for multi-function, multi-day conferences and events.
Course Prerequisites:
None
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-220: Cost Control-Food and Beverage
This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and forecasting, control systems, financial statements, operational efficiencies, labor controls and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operational troubleshooting and problem solving.
Course Prerequisites:
Take MAT-110(S23926); Take previously. Required.<br>
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-225: Beverage Management
This course introduces the management of beverages served in hospitality operations. Topics include history and trends; service, procurement and storage; knowledge and control of wines and fermented/distilled beverages; and non-alcoholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowledge of beverages consumed in a hospitality operation.
Course Prerequisites:
None
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-235: Quality Management-Hospitality
This course introduces the various schools of thought in achievement and implementation of quality standards for the hospitality industry. Emphasis is placed on developing and maintaining quality in the delivery of the tangible and intangible aspects of the service product. Upon completion, students should be able to demonstrate an understanding of quality service principles and apply them within a hospitality/service environment.
Course Prerequisites:
None
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-240: Marketing for Hospitality
This course covers planning, organizing, directing, and analyzing the results of marketing programs for the hospitality industry. Emphasis is placed on target marketing, marketing mix, analysis, product and image development, use of current media, sales planning, advertising, public relations, and collateral materials. Upon completion, students should be able to apply the marketing process as it relates to the hospitality industry.
Course Prerequisites:
None
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-245: Human Resource Management-Hospitality
This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, contract employees and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.
Course Prerequisites:
None
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-260: Procurement for Hospitality
This course provides information for management decisions regarding needs analysis and fulfillment for hospitality operations. Emphasis is placed on supply chain sourcing, environmental impacts, procurement technologies, and packaging of products such as food, beverages, supplies, furniture, and equipment. Upon completion, students should be able to demonstrate competence in planning and executing the procurement function.
Course Prerequisites:
None
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-275: Leadership-Hospitality
This course introduces leadership traits, styles, and the roles and responsibilities of successful hospitality leaders while developing the student?s personal leadership skills. Topics include formal and informal hospitality leadership; defining effective and ineffective leadership behavior; and leadership organizational change and planning within the hospitality industry. Upon completion, students will be able to apply appropriate leadership actions in real-world situations ranging from local to global hospitality environments.
Course Prerequisites:
Take ACC-175; Take either previously or concurrently. Required.<br>
Total Credits:3
Class Credits:3
Lab Credits:0
Clinic Credits:0
HRM-280: Management Problems-Hospitality
This course is designed to introduce students to timely issues within the hospitality industry and is intended to move students into a managerial mindset. Emphasis is placed on problem-solving skills using currently available resources. Upon completion, students should be able to demonstrate knowledge of how hospitality management principles may be applied to real challenges facing industry managers.
Course Prerequisites:
Take HRM-110(S10998); Take previously. Required.<br>Take HRM-110(S22898); Take previously. Required.<br>
