Many HMT courses are offered in 8 week terms. Work to balance your schedule when registering for these courses.
This Sample Program Pathway is designed to provide an example of course selections in a term by term sequence. Please see an Academic Advisor for a plan specific to your academic needs.
Description: This course will provide an overview of the Hospitality and Tourism Industry. Topics include in-depth views of the restaurant and culinary industry, lodging industry, meeting and events, tourism, casinos, cruise-lines and more. Hospitality Interactive simulation, My Hospitality Lab, and service scenarios will provide an experience of fun socialistic learning. Successful students of this course will receive a Hospitality Reception and Service Specialist short term certificate.
Prerequisites: DEV 0035
Description: Sanitation and safety involves key concepts such as harmful micro-organisms, contamination and food-borne illnesses, the nine steps within the flow of food from supplier to service, minimum internal cooking temperatures/times for proteins, food safety management systems, sanitary facilities and pest management control. Students must successfully pass a national sanitation exam to pass the course. Students who are culinary or baking majors may not register for kitchen lab courses without a current servsafe certification.
Prerequisites: DEV 0035
Description: The history and process of different wines, ales and spirits, including pronunciation and selection of wines with food and identifying the required glassware for all drinks. Mixology, establishing a par stock and reorder point, discussion of Ohio’s drinking laws and bartender’s legal and social responsibilities, and bar design and layout.
Notes: B-term
Prerequisites: HMT 1105
Description: This course provides students with skills to perform maintenance, cleaning, and sanitation of commercial kitchen equipment typically found in restaurants for the purposes of avoiding costly repairs and maintaining longevity. Layout of equipment in terms of efficiency and cost is also a part of this course. One classroom, two lab hours per week.
Description: Mathematics of finance, mathematics of trade, payroll, taxes, insurance, elementary statistics. Traditional testing (proctored or in Testing Center) is used in all online sections.
Notes: Math elective. Choose MAT 1120 or Any Natural & Physical Science elective from the approved Ohio Transfer 36 List. View electives at: www.http://sinclair.edu/ot36
Prerequisites: DEV 0035 or DEV 0054 or Other (satisfactory score on Sinclair Community College English placement test)
Description: In English Composition I students learn reflective, analytical and argumentative writing strategies, incorporating sources and personal experience. Students will negotiate between public and private rhetorical situations and purposes to achieve academic literacy. They will write multiple drafts using a recursive writing process as they work toward fluency in style and mechanics.
Prerequisites: DEV 0035 or Other (Placement Test Score)
Term hours subtotal:
14
Description: This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations.
Notes: Spring Only
Prerequisites: HMT 1105
Description: This course provides students with the principles of housekeeping management as they apply specifically to the hospitality industry. Housekeeping is critical to the success of today's lodging operations and this course will illustrate what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area.
Notes: Spring Only
Prerequisites: HMT 1105
Description: Menu design and development, standardizing recipes, cost controls and pricing. Practical applications in varieties of table service, catered events and customer service processes. Two classroom hours per week and a total of thirty lab hours to be conducted as part of the Tartan Terrace Dining Room service experience.
Prerequisites: DEV 0035
Description: Organization of the marketing concepts in the hospitality and tourism industry, utilizing all aspects necessary to build a marketing plan.
Prerequisites: HMT 1105
Description: Exploration of the development, maintenance and termination of interpersonal relationships. The focus is on effective verbal and nonverbal interactions between two people, highlighting methods of initiating and maintaining effective communication with, and understanding of, others through learning and applying interpersonal communication theory.
Notes: Program elective. Choose from one of the following courses: COM-2206 or COM-2225
Prerequisites: DEV 0035 or Other (Any other college level English course)
Term hours subtotal:
12
Description: This course is designed to provide students with the principles of supervision in the hospitality and tourism industry and the associated responsibilities. Topics include managing resources, team building, productivity cost formulas and the unique supervision techniques used in restaurants, lodging, bakeries, kitchens, and meeting and event planning. The course emphasis will be on leadership.
Prerequisites: HMT 1105
Description: Use word processing, spreadsheet, database and presentation software applications to create reports, spreadsheets, databases and presentations for business and other applications.
Description: Survey of financial accounting for non-accounting majors. Accounting concepts, financial statements, internal control, cash, and payroll.
Notes: Program elective. Choose from the following courses: ACC 1100 or ACC 1210
Description: Emphasis on the language of art, exposure to many different art forms, formulative ideas about what is viewed and exploration of specific media.
Notes: Any Arts and Humanities elective from the approved Ohio Transfer 36 List. View electives at: www.http://sinclair.edu/ot36
Term hours subtotal:
12
Description: Students will learn about computer-based property management systems, involving both front- and back-of-the-house operations. The course is designed to show the inter-related computer functions of an entire full-service lodging property with departments such as food and beverage service outlets, sales, front office, etc.
Notes: Fall Only
Prerequisites: HMT 1105 and BIS 1120
Description: An introduction to the Meeting & Events industry where by contracts are a necessary part of doing business. This course will explore four key components which are the offer, consideration, acceptance, as well as the Banquet Event Order (BEO) or sometimes referred to as the Catering Event Order (CEO). Note: HMT 1105 must be completed prior to registering for this course or may be taken at the same time
Notes: Fall Only
Description: This course will focus on the types of meeting set-ups and break-down procedures involved. The student will also focus on the role of using outside contractors for large events requiring massive structural developments. Students will also physically set-up and break-down meeting rooms such as theater style, classroom style, boardroom style, etc. Note: HMT 1105 must be completed prior to registering for this course or may be taken at the same time.
Notes: Fall Only
Description: In-depth analysis of financial costs associated with hospitality operations. Although the primary focus will be on restaurants, other operational costs from lodging, meeting and events, etc. will be introduced. Topics include financial statement interpretations, breakeven calculations, butcher test computations, inventory systems and in-depth labor cost control function.
Prerequisites: HMT 1105 and MAT 1125 or ACC 1100 or ACC 1210
Description: Food service functions regarding negotiations, laws, buying, science, packaging, distribution, ingredient process, storage, organization, cost controls, security, garden(s) sustainability, and procurement processing experience(s). One classroom, two lab hours per week.
Prerequisites: HMT 1105 and HMT 1110
Description: A foundation for gaining knowledge about Hispanic culture and basic phrases related to simple spoken Spanish, including travel situations.
Notes: Program elective. Choose from the following courses: SPA 1100, ASL 1111, CHN 1100, FRE 1100, GER 1100, JPN 1100
Term hours subtotal:
13
Description: Study of travel/tourism industry products and procedures, including cruises, rail, motorcoach, tours, car rentals, resort and hotel features and travel insurance.
Notes: Spring Only
Prerequisites: HMT 1105
Description: Application of previously learned hospitality management and tourism concepts through case study, readings and discussion of contemporary issues. Note: This course may be taken concurrently with HMT 2227, HMT 2230, and HMT 2291
Notes: Spring Only
Prerequisites: HMT 2215 and HMT 2225
Description: This course is a co-op credit experience which requires students to be employed at a work site that coincides with his/her degree option. The goal of this course is for students to apply concepts learned throughout his/her educational experience to a practical work environment. Students are required to complete a minimum of 20 HMT semester hours in his/her concentration prior to registering for this course.
Notes: Internships must be approved by the Work Based Learning Office. For more information on internships visit: https://www.sinclair.edu/services/graduationcareer/work-basedlearning
Prerequisites: Approval of Department
Description: This course will cover the broad task of protecting guests, non-guests, employees and assets. Topics will include security, property access, perimeter control, alarm systems, communication systems, closed circuit television, computer security, employment screening, terrorism, emergency procedures and general safety procedures.
Prerequisites: DEV 0035 and HMT 1105
Description: An examination of what is meant by culture and a review of the various theories and methods in Cultural Anthropology. Includes a comparison of the similarities and differences among world cultures as well as comparative analysis of family organization, religious beliefs, educational systems, economics and governmental systems.
Term hours subtotal:
13