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• HPE 263: Introduction to Nutrition

  3.00 Credits

  Luzerne County Community College

  
  This course is designed to introduce the student to college level, scientific principles of nutrition. It will focus on the major nutrients found in food including characteristics, functions and metabolism; interrelationships of nutrients; effects of inadequate and excessive intake; principles of energy metabolism; current challenges in the field. This course will build on basic knowledge anatomy, physiology, and familiarity with basic chemistry and math concepts are strongly advised. The nutrition principles will be applied to the student's dietary pattern via a semester long project.
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• HRM 102: Safety & Sanitation

  2.00 Credits

  Luzerne County Community College

  
  This course provides an overview of the emerging issues in governmental standards of food safety and sanitation. Students will have the tools and knowledge to ensure the workplace meets industry standards for cleanliness and safety requirements for food handling and preparation creating and implementing a culture of food safety. Students will complete the ServSafe sanitation exam prior to graduation as this is a required certification for employment in the field.
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• HRM 109: Nutrition/Menu Planning

  3.00 Credits

  Luzerne County Community College

  
  Elementary nutrition and its application to menu planning; composition, minimum requirements and food sources of essential nutrients; theory and principles of menu planning.
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• HRM 110: Hospitality Human Resource Manangement

  3.00 Credits

  Luzerne County Community College

  
  The course forefronts the "people aspects" of a managerial position in the hospitality industry. It provides an understanding on how to find and hire the right people; then develop, train, supervise and motivate those individuals. The laws governing the hospitality workplace are explained to help protect the business entity from legal disputes while ensuring that employees and customers146 rights are also protected. The importance of developing employee standards of performance and quality are emphasized along with administering various competitive employee benefit and compensation programs existent in the hospitality industry.
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• HRM 112: Menu Planning

  3.00 Credits

  Luzerne County Community College

  
  Elementary nutrition and its application to how the digestive system works to extract critical nutrients from food and how we incorporate those in our body. Utilize nutrition knowledge to prepare menus and illustrate how food and non-food items are procured.
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• HRM 124: Hospitality Management

  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 provides relevant examples of proven ways to get maximum results of hospitality supervision and management through responsible direction and guidance. The course further identifies the function and principles involved in physical plant maintenance; inclusive of cost of operations, managing maintenance needs and preventative maintenance programs involved in building structures and operative systems.
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• HRM 130: Hotel Restaurant Operations

  3.00 Credits

  Luzerne County Community College

  
  A study of the hotel and restaurant industry covering such aspects as sales promotions, advertising, legal aspects, insurance, labor-management relations, ethics.
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• HRM 132: Property Management & Housekeeping

  3.00 Credits

  Luzerne County Community College

  
  Study of function and principles involved in housekeeping and plant maintenance. Course includes cost of operation, managing maintenance needs, water and waste water systems, energy management, HVAC systems, lighting, etc. the building and exterior facilities, landscape and grounds, parking areas, facility design and renovations.
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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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