Maricopa Community Colleges  HRM250   19906-19955 
Official Course Description: MCCCD Approval: 06/26/90
HRM250 19906-19955 LEC 3 Credit(s) 3 Period(s)
Hospitality Information Systems
Use of computer systems to generate information needed for management of lodging properties and food service establishments. Emphasis on computer-based hotel property and restaurant management systems. Includes basic ledger principles. Prerequisites: HRM105 and (BPC 110 or CIS 105 or permission of instructor).
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MCCCD Official Course Competencies:
 
HRM250   19906-19955 Hospitality Information Systems
1. Describe the role of automation in the hospitality industry. (I)
2. Identify specific components that can be automated in a lodging or food service operation. (I)
3. Identify the essential hardware and software components used in a computer management system. (II)
4. Describe the generic features of applications software used in the hospitality industry. (II)
5. Identify major factors to be considered in selecting and implementing a computer management system. (II)
6. Describe the essential components of a computer-based hotel management system, including front and back office applications and interfaces. (III)
7. Describe the essential components of a computer-based restaurant management system, including service and management applications and automation advances. (IV)
8. Explain the process for applying general ledger principles in an automated management system. (V)
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MCCCD Official Course Outline:
 
HRM250   19906-19955 Hospitality Information Systems
    I. Automation in the Hospitality Industry
        A. Lodging Operations
          1. Structure
          2. Management responsibilities
          3. Hotel guest cycle
          4. History of hotel automation
          5. Computer-based property management systems
        B. Food Service Operations
          1. Types
          2. Structure
          3. Management responsibilities
          4. Food service guest cycle
          5. History of food service automation
          6. Computer-based restaurant management systems
      II. Essentials of Computer Systems
          A. Hardware
            1. Data processing
            2. Electronic data processing
            3. Types of computers
            4. Computer hardware
            5. Input/output units
            6. Common input/output units in the hospitality industry
            7. The central processing unit
            8. External storage devices
            9. Hardware configurations
          B. Software
            1. Programming languages
            2. Applications software
            3. Applications software and user concerns
            4. Systems software
            5. Data security
            6. Information backup procedures
          C. Generic Features of Applications Software
            1. Word processing
            2. Electronic spreadsheet
            3. Database management
            4. Electronic communications
          D. Selecting and Implementing Computer Systems
            1. Analyzing current information needs
            2. Collecting relevant sales information
            3. Requesting proposals from vendors
            4. Site surveys by vendors
            5. Contract negotiations
            6. Installation factors
        III. Computer-Based Hotel Management Systems
            A. PMS Front Office Applications
              1. External reservation networks
              2. Reservations
              3. Rooms management
              4. Guest accounting
              5. General management
            B. PMS Back Office Applications
              1. Accounts receivable
              2. Accounts payable
              3. Payroll
              4. Financial reporting
              5. Inventory
              6. Purchasing
              7. Budgeting
              8. Fixed asset accounting
            C. PMS Interface
              1. Point-of-sale systems
              2. Call accounting systems
              3. Energy management systems
              4. Electronic locking systems
              5. Guest-operated devices
              6. Multi-processor environments
          IV. Computer-Based Restaurant Management Systems
              A. RMS Service Applications
                1. ECR/POS hardware components
                2. ECR/POS configurations
                3. ECR/POS software
                4. ECR/POS system concerns
                5. Automated beverage control systems
              B. RMS Management Applications
                1. Recipe management
                2. Precosting/postcosting
                3. Sales analysis
                4. Menu management
                5. Back office accounting
              C. Automation Advances for Food Service Operations
                1. Sophisticated input devices
                2. ECR/POS systems and microcomputers
                3. Integrated food service software
                4. Forecasting applications software
                5. Catering software packages
            V. General Ledger Principles
                A. Budgets
                B. Income Statements
                C. Adjustments
                D. Management Applications
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