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Hotel and Restaurant Management (HCM)

HCM-104 Applied Food Service Sanitation, 4 cr.
Information and practices to help the food service manager apply sanitation procedures to food handling from purchasing and storage to preparation and serving to patrons. This course is part of the National Restaurant Association management development diploma program and certification.
 
HCM-105 Food Fundamentals, 4 cr.
Reviews the skills and attitudes needed for successful employment in the food service industry. This course and its components are the latest additions to the ProMgmt program. PrpMgmt is a college-level curriculum driven by industry research and academic excellence and created by the educational foundation of the National Restaurant Association and the Culinary Institute of America.
 
HCM-141 Food Production, 5 cr.
Preparation of menus and serving foods and aesthetic appeal for dining rooms. Emphasizes meat, vegetables and dessert cookery. Sanitation, quality and cost of foods served to consumers are stressed.
 
HCM-206 Food Lab I, 2 cr.
An elective course designed to introduce students to the actual operation of quick service institutional cookery, cafeteria operations and banquets.
 
HCM-207 Food Lab 2, 2 cr.
An elective course designed to introduce students to the actual operation of quick service institutional cookery, cafeteria operations and banquets.
 
HCM-208 Food Lab 3, 2 cr.
An elective course designed to introduce students to the actual operation of quick service institutional cookery, cafeteria operations and banquets.
 
HCM-209 Food Lab 4, 2 cr.
An elective course designed to introduce students to the actual operation of quick service institutional cookery, cafeteria operations and banquets.
 
HCM-229 Nutrition for the Life Cycle, 4 cr.
Practical, ‘how-to’ course focusing on nutrition as it relates to personal health; foods, and food preparation; menu planning and recipe codification; and marketing of nutritious menu items in the food service industry.
 
HCM-237 Modified Diets, 4 cr.
Focuses on the basic principles of diet therapy and menu modification for several diseases. Covers nutrition assessment, care plans, anthropometric measurements, diet history and diet instruction.
 
HCM-265 Mathematics for Hospitality, 3 cr.
Reviews the fundamentals of mathematics, including methods of figuring percent, discount, mark-up, mark-down and interest. Problems related to the hospitality industry and practice on the ten-key calculator will be included.
 
HCM-310 Hospitality Law, 3 cr.
Provides an awareness of laws concerning hotel-motel management and illustrates the possible consequences of failure to satisfy legal obligations.
 
HCM-319 Intro to Hospitality Field, 3 cr.
A detailed look at restaurant and institutional food service operations, hotel and motel management, travel, tourism and international hospitality. Students will learn to better evaluate career opportunities, learn the level of quality and service necessary in an ever-changing industry.
 
HCM-450 Job Seeking Skills I, 2 cr.
Students are exposed to a variety of hospitality areas through field trips and interaction with people currently in the hospitality industry. The class will involve job seeking skills and include actual job search and interviewing experience.
 
HCM-451 Job Seeking Skills II, 2 cr.
Students are exposed to a variety of hospitality areas through field trips and interaction with people currently in the hospitality industry. The class will involve job seeking skills and include actual job search and interviewing experience. A continuation of HCM-450.
 
HCM-590 Housekeeping Management, 3 cr.
This course is designed to provide important technical information for persons seeking careers in the pivotal area. Every attempt has been made to thoroughly cover the day-today complexities of the housekeeping professions - planning and organizing to budgeting, to supervising and performing the work itself. This is a certification course offered through the American Lodging Institute. It is your link with the global hospitality industry.
 
HCM-591 Housekeeping Management, 3 cr.
Technical information for persons seeking careers in the hospitality management area. Covers the day-to-day complexities of the housekeeping profession, from planning and organizing to budgeting, supervising and performing the work itself. Certification course offered through the American Hotel and Motel Association.
 
HCM-592 Convention Management, 3 cr.
A course designed to provide practical insight into the different kinds of meetings and conventions, the types of organizations that stage such events, and the people who hold the key to site selection. To provide advice and suggestions on how to reach and sell to these important groups and people. To learn how to analyze a hotel property to determine which segments of the market may be sold and serviced successfully and how to organize a staff to go after desired business. Practical advice is also given on how to finalize an event through negotiations and letters of agreement.
 
HCM-593 Restaurant Management, 4 cr.
Introduces the principles of modern restaurant and food service management: purchasing, storing, inventory, food service equipment, menu design, restaurant design and food service operations.
 
HCM-594 Food & Beverage Management, 4 cr.
Includes buying food in quantity and methods of food production for large groups with practical experience gained in a laboratory study of sales, service and control of beverages.
 
HCM-595 Front Office Operations/Night Audit, 4 cr.
Emphasizes the efficient operation of the front office area, including reservations, greeting guests, hotel-motel services and payments. Charge account systems and controls, billing methods, checkout procedures and a learning experience with an accounting posting machine are included.
 
HCM-705 Hospitality Club Activities, 1 cr.
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.  P/Q grading
 
HCM-707 Hospitality Club Activities II, 1 cr.
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.  P/Q grading
 
HCM-709 Hospitality Club Activities III, 1 cr.
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.  P/Q grading
 
HCM-711 Hospitality Club Activities IV, 1 cr.
Developing leadership, teamwork, communication, commitment and cooperation as required in the hospitality industry.  P/Q grading
 
HCM-938 On-The-Job Training, 5 cr., 6cr.

On-the-job training, usually full-time, in a hotel, motel, restaurant or related business. 

Questions or comments? Please email us at info@iowalakes.edu or call 712-362-2604 or 800-521-5054.
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