Hotel and Restaurant Management

HRM 1020 Kitchen Organization and Food Knowledge
Introduces students to the development of culinary practices exposing them to effective kitchen organization, equipment and their uses, knowledge of various foods and their quality specifications, and how such foods should be handled and stored before the production process.
Credit: 3 units

HRM 3010 Food and Beverage Cost Control
Equips the students with the knowledge and skills that will enable them to interpret and provide solutions to food and beverage control problems.
Prerequisite: HRT1010
Credit: 3 Units

HRM 3015 Hotel and Catering Law
An introduction to the laws of Kenya, Hotel and Catering Law, consumer protection, law of contract, labor laws and industrial relations. Enlightens the students on the rights of the hospitality organizations, the rights of the consumers, the rights of the employees in the organization and the rights of the owners of the organization.
Prerequisite: BUS 3010
Credits: 3 units

HRM 3020 Catering Management
This course concentrates on the understanding of food and beverages and how they should be served. It requires a good understanding of the different types of cookery, cutlery, glassware and silverware and how they should be set on the table given sample menus. The student will also learn the different service styles, and functions.
Prerequisites: HRT1010 and HRM1020
Credits: 3 units

HRM 3025 Physical Plant Development and Maintenance
Makes the students appreciate the importance of knowing the physical layout of catering units, management of sewer systems and plumbing systems, utilities and other equipment. Gives ideas on hotel/catering operations in relation to the environment and an understanding of preventive maintenance practices.
Prerequisite: HRT 1010
Credits: 3 units

HRM 3030 Environmental Management for Hotels
Focuses on hotel environmental systems, material and waste management, and energy and water conservation in hotels. Also covers indoor environmental management, pesticides and herbicides, and how to deal with hazardous materials.
Prerequisite: HRT 1010
Credits: 3 units

HRM 3040 Hygiene and Nutrition
This course covers personal hygiene, food hygiene, and sanitation. It includes handling and storage of foodstuffs, processing of foodstuffs, the nutritional values of foods and related diseases.
Prerequisite: HRT 1010
Credits: 3 units

HRM 3050 Hotel and Restaurant Managerial Finance and Accounting
The application of accounting and finance principles to the hospitality industry; special purpose journals and ledgers, analysis and interpretation of financial statements, ratio analysis, internal control and cost management.
Prerequisite: ACT 1010
Credits: 3 units

HRM 4010 Restaurant Development and Operations
Provides students with the fundamentals of restaurant concept development to enable them plan and develop an integrated approach for a “new restaurant” concept. Enables the students to review and integrate the key elements of a successful restaurant startup, including; concept, marketing plans, financial projections, menu, equipment, and human resources.
Prerequisite: HRT 1010
Credit: 3 units

HRM 4015 Food and Beverage Management
An advanced course that covers all aspects of food and beverage management, including: Management of quality, the service and its marketing; financial aspects, purchasing process, preparation methods and control systems.
Prerequisite: HRM 3020
Credits: 3 units

HRM 4020 Front Office Management
Designed to cover the organization of different hotels’ front office department; the duties and the responsibilities of the front office personnel; various front office equipment and records; various reservation systems and the check-in, check-out procedures. It also covers the different communication systems in the hotels.
Prerequisites: HRT 1010
Credits: 3 units

HRM 4025 Hotel Information Systems
Covers the reservation procedures, guest check-in and checkout, posting of charges, settlement management, and room status management in a hotel, end of the day auditing, guest history, ledger management, credit accounts and generation of management reports.
Prerequisite: HRM 4020
Credit: 3 units

HRM 4030 Housekeeping and Laundry Management
Provides students with the basics of housekeeping and laundry organization charts in different hotels, standards and working procedures of the housekeeping and laundry departments, room status control systems, purchasing procedures of housekeeping and laundry equipment and materials and their inventory procedures.
Prerequisite: HRT1010
Credits: 3 units

HRM 4900 Hotel and Restaurant Project
Interdependent study under the direction of a faculty advisor. The projects may include library or empirical research or analysis and written report on the management aspects of an appropriate organization (hotel, airline, restaurant or healthcare institution).
Prerequisite: Senior standing
Credit: 3 units

HRM 4910 Hotel and Restaurant Internship
Directed internship in hospitality or tourism organization such as hotel, airline, restaurant or healthcare institution for experience in the practical application of hotel and restaurant management. A range of 200 - 400 hours required depending on the organization.
Prerequisite: Students must be seniors.
Credit: 3 units

HRT 1010 Introduction to Hospitality and Tourism Management
An overview of the hotel, restaurant, and tourism industries; their historical development, scope and present-day structures. One historical description of hospitality is the obligations people have to treat strangers with dignity, to feed them and provide them with drinks, and to protect their safety. As the world becomes increasingly aware of its vast diversity, this “spirit of hospitality” seems especially important. Welcome to Introduction to Hospitality!
Credits: 3 units

HRT 2010 Food Production
An introduction to commercial food preparation, food safety and sanitation, standard product identification, storage and supervisory techniques in the area of large scale food production.
Prerequisite: HRT 1010
Credit: 3 units

HRT 3010 Conventions and Meeting Management
The management of conventions and meetings is examined from both the clients’and meeting planners’ perspective. The operations of conventions and meetings are analyzed from the sale to post-convention review.
Prerequisite: HRT 1010
Credits: 3 units

HRT 4810 Seminar in Hospitality Management
Seminar on practical applications of job seeking, career development, and community service in hospitality management.
Prerequisite: HRT 1010
Credit: 3 units

HRT 4900 Hotel, Restaurant and Tourism Project
Interdependent study under the direction of a faculty advisor. The projects may include library or empirical research or analysis and written report on the management aspects of an appropriate organization (hotel, airline, restaurant or healthcare institution).
Prerequisite: Senior standing
Credit: 3 units

HRT 4910 Hotel, Restaurant and Tourism Internship
Directed internship in hospitality or tourism organization such as hotel, airline, restaurant or healthcare institution for experience in the practical application of hotel, restaurant and tourism management.
A range of 200 - 400 hours required depending on the organization.
Prerequisite: Students must be seniors.
Credit: 3 units