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• HRM 459: Field Experience III

  1.00 Credits

  Cheyney University of Pennsylvania

  
  (1.0 credit) Pre-Requisite: None Prerequisite:    None
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• HRM 460: Field Experience IV

  1.00 Credits

  Cheyney University of Pennsylvania

  
  (1.0 credit) Pre-Requisite: None Prerequisite:    None
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• HRM 461: Hospitality Cost Control

  3.00 Credits

  Cheyney University of Pennsylvania

  
  This upper level course integrates problem solving and laboratory experiments. Emphasis is placed on profit planning, food service, labor and income statements. The various concepts allow students to use technology to explore a variety of issues impacting hospitality financial management. Offered: Fall Term.
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• HRM 462: Field Experience V

  3.00 - 6.00 Credits

  Cheyney University of Pennsylvania

  
  Hotel, Restaurant and Tourism Management Field Experience V. This class intergrates coursework coursework and hands-on learning by reinforcing theoretical concepts in the workplace. Students are exposed to a detailed hospitality industry work experience. At least 120 hours of work in required for 3 credits and minimum of 240 hours is required for 6 credits. Offered: Fall Term.
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• HRM 463: Internship - Hotel, Restaurant and Tourism Management Program

  3.00 - 6.00 Credits

  Cheyney University of Pennsylvania

  
  This course is designed to provide high-level development to junior and senior students via managment- related experience in a hospitality facility/settings under a qualified supervisor. Students are expected to participated in multiple aspects of operations and managment. The opportunities should allow students to gain valuable experience, increase their industry competitiveness, and demonstrate the kind of skills and competencies that are characteristic of effective hospitality leaders. At least 120 hours of work is required for 3 credits and a minimum of 240 hours is required for 6 credits. Offered: Spring Term.
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• HRM 464: Field Experience

  3.00 Credits

  Cheyney University of Pennsylvania

  
  Responsible for insuring the registering and posting of invoices, process payments to suppliers, account reconciliations and accounts payable journals. Serve as the first point of contact for enquiries from staff and suppliers. Maintain files for all transactions.
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• HRM 465: Chocolate, Ice Cream, and Patisserie Management

  3.00 Credits

  Cheyney University of Pennsylvania

  
  Students work collaboratively to create chocolate desserts focusing on techniques and plate presentations. The science of frozen desserts within the hospitality industry is constructed. This comprehensive study of pastry arts combined with production methods relates to foodservice management.
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• HRM 472: Hospitality Human Resources

  3.00 Credits

  Cheyney University of Pennsylvania

  
  This upper-level course allows students to develop managerial knowledge within human resources. Topics include orientation, training, recruiting, testing, interviewing, employee terminations, and labor relations. Sensitivity exercises and problem-solving activities will be incorporated. Offered: Fall Term.
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• HRM 488: Hospitality Financial Management

  3.00 Credits

  Cheyney University of Pennsylvania

  
  This course draws on students foundation in food & beverage, lodging and other fiscal operational controls. Through the analysis of income statments and other financial metrics, the latest technology is used to explore a variety of issues that impact the global financial climate as well as the particular concerns that shape our national, regional, and loca hospitality industry business-scape. Offered: Spring Term.
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• HRM 490: Business Analytics Hotel/Hospitalty Ind

  3.00 Credits

  Cheyney University of Pennsylvania

  
  In the hospitality industry data analytics can be used in numerous ways in order to improve business operations, marketing strategies, occupancy rates and yield. I.e: Through analytics the consigee can know which local tours to recommend that fit a guest's preference based on his/her past behavior. Pre-Requisite: None. Recommended for Juniors and Seniors (or students with a high GPA.) Prerequisite:    Junior or Senior status
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