Kensington College

Kensington College

Established in 1991


"I want to thank you for the great education I received at Kensington. Not only has your school given me the knowledge that will last a lifetime, you also helped me realize that I can accomplish my goals. Thank you so much for giving me the opportunity to better myself."

Sophy C. Whitlock
KC Graduate

Kensington College
2428 N Grand Avenue,
Suite D
Santa Ana, CA 92705
Tel: 714-542-8086
Fax: 714-245-2425

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Course Description - Hospitality Operations

HRTM 100 The Lodging and Food Service Industry - This course lays the groundwork for a basic understanding of the lodging and food service industry by tracing the industry’s growth and development both nationally and internationally, by reviewing the organization of hotel and food and beverage operations, and by focusing on industry opportunities and future trends.

HRTM 241 Management of Food and Beverage Operations - This course will give students a basic understanding of the management process in food and beverage operations. All aspects of food and beverage operations are covered, including organization, marketing, menus, costs and pricing, production, service, safety, and finances.

HRTM 250 Supervision in the Hospitality Industry - This course is designed to provide students with the principles of supervision as they apply specifically to the hospitality industry.

HRTM 261 Basic Hotel and Restaurant Accounting - This course provides a basis for understanding hospitality accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle that results in the production of financial statements.

HRTM 333 Managing Front Office Operations - 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 and to human resources management. Front office procedures and management are placed within the context of the overall operation of a hotel.

HRTM 338 Managing Housekeeping Operations - This course is designed to provide students with the principles of housekeeping management as they apply specifically to the hospitality industry.

HRTM 349 Managing Service in Food and Beverage Operations - This course provides students with practical skills and knowledge for effective management of food service operations. It presents basic service principles while emphasizing the importance of meeting and, whenever possible, exceeding the expectations of guests.

HRTM 472 Hospitality Sales and Marketing - This course is designed to provide students with a solid background in hospitality sales and marketing. The textbook’s main focus is on practical sales techniques for selling to targeted markets.

HRTM 490 Internship - Students will receive instruction on appropriate apparel and grooming. They will learn the expectations of employers in this industry and the fundamentals of how to obtain an internship. They will work with an internship coordinator in identifying the goals, expectations, and learning objectives of their internship. This will be accomplished using the Practicum Agreement.

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