Course Search Results

• HRTM 340: Nutrition

  3.00 Credits

  University of South Carolina-Columbia

  
  The utilization of food by the body; menu planning and food production for institutions in relation to regular and modified diets.
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• HRTM 344: Personnel Org. & Suprv.

  3.00 Credits

  University of South Carolina-Columbia

  
  Recruitment, selection, utilization, and development of human resources; role of supervisors in management and personnel administration. FS: 12/6/2017. CL: 2020.
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• HRTM 352: Software Apps Hosptly Industry

  3.00 Credits

  University of South Carolina-Columbia

  
  Using microcomputer software in various areas of the hospitality industry. Prerequisite: ITEC 264. CL: 2020.
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• HRTM 355: Physical Plant Design

  3.00 Credits

  University of South Carolina-Columbia

  
  Design, equipment, and maintenance of hospitality facilities.
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• HRTM 357: Hotel and Restaurant Law

  3.00 Credits

  University of South Carolina-Columbia

  
  A comprehensive overview of laws and regulatory agencies governing the lodging and food services industries. Prerequisite: C or better in SPTE 240. FS: 09/08/2021.
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• HRTM 362: Wedding Planning & Mgmt

  3.00 Credits

  University of South Carolina-Columbia

  
  Sociocultural, political, economic, religious, and legal influences on wedding planning and business strategies will be explored as background to practices relevant to successful wedding planning and consultancy for diverse clients.
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• HRTM 364: Conference & Meeting Planning

  3.00 Credits

  University of South Carolina-Columbia

  
  Planning and managing conferences and meetings in the tourism industry. FS: 12/02/2020. CL: 2020.
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• HRTM 370: Restaurant Operations Mgmt.

  3.00 Credits

  University of South Carolina-Columbia

  
  Management techniques and operating problems in food service operations. One lecture and five laboratory hours per week. Prerequisite: C or better in HRTM 270. FS: 09/14/2022.
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• HRTM 372: Catering Management

  3.00 Credits

  University of South Carolina-Columbia

  
  Management techniques, including planning, production, and performance of off-premise catering. Prerequisite: HRTM 270. CL: 2020.
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• HRTM 375: Wine, Beverage and Culture

  3.00 Credits

  University of South Carolina-Columbia

  
  This course provides a broad base of knowledge, covering all commercially relevant beverages including origins, tradition and culture. FS: 03/04/2020. CL: 2020.
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