Search

• HRM 360: Workplace Diversity in Hospitality and Tourism

  3.00 Credits

  Cheyney University of Pennsylvania

  
  Workplace diversity in the hospitality and tourism industry is enhanced through visions that promote equal employment opportunity to cater for the different nationalities in the market. The industry gets to appreciate the world's socio-cultural and economic differences through the recruitment of people of diverse backgrounds. As such, businesses in this industry need to establish organizational policies that not only discourage discrimination but also encourage intercultural activities such as cultural educational programs and forums. Businesses also should employ organizational structure that comprise of people from different regions and races and spread key appointments to qualified staff from across the board.
  ShareHRM 360 - Workplace Diversity in Hospitality and Tourism

• HRM 361: Catering

  3.00 Credits

  Cheyney University of Pennsylvania

  
  Emphasis is placed on the development, management and presentation of food styling. Students will work collaboratively to plan and create functions and buffets. An integrated curriculum combines theoretical and practical instruction emphasizing the scientific methods of the preparation and processing of food and beverage in a laboratory environment. Offered: Spring Term.
  ShareHRM 361 - Catering

• HRM 362: Quanity Food Restaurant Sanitation

  3.00 Credits

  Cheyney University of Pennsylvania

  
  No course description available at this time. Pre-Requisite: None
  ShareHRM 362 - Quanity Food Restaurant Sanitation

• HRM 405: Hospitality Product Research and Development

  3.00 Credits

  Cheyney University of Pennsylvania

  
  This advanced course applies knowledge, sensory analysis, marketing, hands-on concepts, and prototype development. Students are exposed to costing calculations, current and cutting-edge travel and tourism models, food science experiments, interpretation, scale, converting recipes and merchandising.
  ShareHRM 405 - Hospitality Product Research and Development

• HRM 407: Classical Wine, Beer, and Spirits Management

  3.00 Credits

  Cheyney University of Pennsylvania

  
  Students are exposed to classic culinary techniques and laboratory experiments. This course offers students advanced comprehension of the European model of wine, beer and spirit production. Beverage management techniques are explored along with sensory analysis. Cocktail recipe creation, production methods, cost analysis, inventory and merchandising complement the course. Alcohol training and liability are reviewed.
  ShareHRM 407 - Classical Wine, Beer, and Spirits Management

• HRM 421: Hospitality Management & Gaming

  3.00 Credits

  Cheyney University of Pennsylvania

  
  This course is focused on the management of casino operations. It explores the history of the gaming industry and understand how rapidly growing throughout the United States and the world. Managerial skills, gaming regulations, staffing ,marketing ,accounting and more will be stressed. Pre-Requisite: None. Offered: Spring Term OR The distance Learning version of HRM421 Hospitality Management & Gaming to be offered as an "On-line" course in which more than 80% of the instruction will be completed outside of the classroom. Pre-Requisite: None Prerequisite:    None
  ShareHRM 421 - Hospitality Management & Gaming

• HRM 422: Vacation Ownership & Franchising Mgmt

  3.00 Credits

  Cheyney University of Pennsylvania

  
  This upper-level course focuses on the owner/manager relationship in vacation ownership. Contrast is explored between traditional resorts, vacation clubs, financial management and renovations. Business franchising is discussed with sensitivity exercises comparing and contrasting resort management. Pre-Requisite: None
  ShareHRM 422 - Vacation Ownership & Franchising Mgmt

• HRM 423: Spa Management

  3.00 Credits

  Cheyney University of Pennsylvania

  
  This course explores the growing segment of spas within the hospitality industry. Concepts include: marketing, management, design , strategies and operations. Wine and nutritionally-focused menu technique combine spa cuisine. Pre-Requisite: None Prerequisite:    None
  ShareHRM 423 - Spa Management

• HRM 457: Field Experience I

  1.00 Credits

  Cheyney University of Pennsylvania

  
  Hotel, Restaurant and Tourism Management Field Experience I
  ShareHRM 457 - Field Experience I

• HRM 458: Field Experience II

  1.00 Credits

  Cheyney University of Pennsylvania

  
  Hotel, Restaurant and Tourism Management Field Experience II
  ShareHRM 458 - Field Experience II