Maricopa Community Colleges  HRM250   19956-19966 
Official Course Description: MCCCD Approval: 05/23/95
HRM250 19956-19966 LEC 3 Credit(s) 3 Period(s)
Hospitality Information Systems
Use of computer systems to generate information needed for management of lodging and food service businesses. Emphasis on computer-based hotel property and restaurant management systems. Includes basic ledger principles. Prerequisites: HRM110 and CIS105, or permission of instructor.
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MCCCD Official Course Competencies:
 
HRM250   19956-19966 Hospitality Information Systems
1. Identify and describe the hardware components of a computer system. (I)
2. Identify and demonstrate effective use of the essential computer software in an automated management system. (II)
3. Identify the basic components of an automated management system. (III)
4. Identify and describe the basic components of an automated hotel property management system. (IV)
5. Identify and describe the components of an automated restaurant management system. (V)
6. Identify and describe the essentials for selecting and implementing a computerized management system. (VI)
7. Identify and describe the basic accounting principles and procedures used in a management system. (VII)
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MCCCD Official Course Outline:
 
HRM250   19956-19966 Hospitality Information Systems
    I. Hardware Components of a Computer System.
        A. Central Processing Unit
        B. Input/output Units
        C. Storage Devices
        D. Networks
      II. Computer Software for a Managment System
          A. Word Processing
          B. Spreadsheets
          C. Databases
          D. Electronic Communication
        III. Basic Components of a n Automated Management System
            A. Databases for Hotels
            B. Databases for Foodservice Operations
          IV. Automated Hotel Property Management System (PMS)
              A. Reservation Systems
              B. Rooms Management
              C. PMS System Interfaces
            V. Applications of Automated Restaurant Management System
                A. Food
                  1. Service
                  2. Management
                  3. Banquets and Catering
                B. Beverage
                  1. Service
                  2. Management
                  3. Banquets and Catering
              VI. Selecting and Implementing a Computerized Management System
                  A. Analyzing Information Needs
                  B. Determining Data to Process
                  C. Selecting and Installing
                  D. Evaluating
                VII. Accounting Procedures Used in a Management System.
                    A. Accounts Receivable
                    B. Accounts Payable
                    C. Payroll
                    D. Inventory and Purchasing
                    C. Financial Reporting
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