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• HRM 134: Management in the Hospitality Industry

  3.00 Credits

  Luzerne County Community College

  
  Management in the hospitality industry is designed to explain the principles of supervision as they apply specifically to the hospitality industry. The basic principles of management are clearly explained, as well as their practical applications in a day-to-day setting. The course further provides relevant examples of proven ways to get maximum results of hospitality supervision and management through responsible direction and guidance. This course is one of three certification courses designed to provide students desiring to become executive chefs with a basic understanding of supervision with the hospitality industry.
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• HRM 211: Layout of Food Service Equipment

  3.00 Credits

  Luzerne County Community College

  
  Principles involved in preliminary planning, concept development, design and layout for foodservice operations in hotels, chains, restaurants and institutions. Workstation arrangement and equipment.
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• HRM 212: Hospitality Law

  3.00 Credits

  Luzerne County Community College

  
  The fundamental principles of hospitality law with emphasis on the laws of society, contracts, sales, franchise, and lease contracts. Emphasis is focused on preventing liability through a proactive understanding and management of the law and the ability to manage correctly thus avoiding costly and protracted litigation.
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• HRM 213: Beverage Operations

  3.00 Credits

  Luzerne County Community College

  
  Covers the history of wine and spirits. Focus of fermentation processes, and brand specifications. Lectures also include purchasing, storage, planning and operation of a beverage department, merchandising, mechanical controls and bar design.
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• HRM 215: Marketing for the Hospitality Industry

  3.00 Credits

  Luzerne County Community College

  
  Study of the theory and techniques of marketing including research of possible customs and competition. Merchandising, promotional tools and the other forms of advertising are also studied. Sales tools and selling techniques are stressed.
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• HRM 218: Resort Management and Operations

  3.00 Credits

  Luzerne County Community College

  
  Provide a comprehensive understanding of the myriad components of the modern resort. The course differentiates between hotel operations and resort responsibilities and provides an understanding of the systems, programs, and procedures utilized in each entity. Emphasis is focused on operation standards, along with sales and marketing strategies needed for a property to appeal to its various market segments: retail shops, guest activity programming, business travelers, vacationers, and children.
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• HRM 228: Management, Financial Analysis & Plan.

  3.00 Credits

  Luzerne County Community College

  
  Essentials of food and beverage control from both the operational and accountability standpoints, including environment, profit planning and forecasting, budgeting.
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• HRM 232: Meeting & Convention Planning

  3.00 Credits

  Luzerne County Community College

  
  The course provides a broad overview of the Meeting, Exposition, Events, and Convention (MEEC) industry. It provides for an understanding of the specialty nature of this growth segment of the larger hospitality industry. Knowledge is gained in learning the various positions, departments, and processes in the marketplace as well as an understanding of the needed integration between all the various specialty aspects of planning and/or hosting a MEEC.
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• JOR 101: Introduction to Journalism & News Writing

  3.00 Credits

  Luzerne County Community College

  
  A beginner's course in gathering and writing news. Topics include: definition of news, writing leads and building a story, the law of libel, and news sources. The focus of the course is writing in a terse, accurate Associated Press style.
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• JOR 103: Non-Fiction Writing

  3.00 Credits

  Luzerne County Community College

  
  A course designed for the advanced journalism student. Students will be assigned specific feature-type assignments and will be required to use a more creative approach than is customary in straight news writing. Students also will be required to determine what type of photographic effort should be included to strengthen the finished presentation.
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