Courses: Hotel and Restaurant Management (HRMA)

1201: Decision Support Systems for the Hospitality Industry (formerly HRMA 1137)
Cr. 2. (1-2). Corequisite: concurrent enrollment in HRMA 1337. Use of microcomputer and networked systems for analysis and problem solving in the hospitality industry. Financial and operational model building as a management tool; laboratory with the microcomputer as a support tool.

1220: Food and Beverage Service (formerly HRMA 1120)
Cr. 2. (2-3). Service styles, practices, and procedures in food service operations. Includes laboratory.

1245: Safety and Sanitation in the Hospitality Industry
Cr. 2. (2-0). Public health, HACCP, and safety responsibilities in the food service industry. Sanitation certification requirement.

1337: Introduction to the Hospitality Industry
Cr. 3. (3-0). History and development of the hospitality industry, including food, beverage, and lodging management.

2112: Lectures on Hotel-Motel Management
Cr. 1. (1-0). Lecture series given by nonresident speakers prominent in the hotel management field.

2113: Lectures on Restaurant and Club Management
Cr. 1. (1-0). Lecture series given by nonresident speakers prominent in the restaurant and club fields.

2152: Customer Service Strategies in the Hospitality Industry
Cr. 1. (1-0). Development and successful integration of successful service marketing strategies to ensure profitability.

2160: Hospitality Practicum I
Cr. 1. Prerequisites: HRMA 1337 and sophomore standing. Employment in a hospitality setting for a minimum of 300 clock hours in an instructor approved learning situation and participation in a number of career preparation activities.

2167: Lodging Management Operations
Cr. 1. (0-3). Prerequisite: approval of instructor. Laboratory for lodging operations management.

2250: Managing in the Service Environment
Cr. 2. (2-0). Prerequisite: HRMA 1220. Application of service concepts within the hospitality industry. Guest services, building company loyalty, service quality, and advanced service methods.

2281: Introduction to Club Management
Cr. 2. (2-0). Introduction to the environments, opportunities, and strategies pertinent to managing the functions of a private club.

2321: Food Production in the Hospitality Industry
Cr. 3. (2-3). Application of quantity food production principles in the food service industry including laboratory experiences. Emphasis on the role of the hospitality manager in evaluating and participating in quantity food production and presentation.

2335: Facilities Management
Cr. 3. (3-0). Prerequisites: HRMA 1337. Introduction to building systems and facilities management for hospitality establishments.

2340: Systems of Accounts in the Hospitality Industry
Cr. 3. (3-0). Prerequisite: HRMA 1137. Financial record keeping and reporting utilizing uniform systems of accounts for hotels, restaurants, and clubs, with emphasis on payroll, statement analysis, and computer applications.

2367: Lodging Management
Cr. 3. (2-3). Prerequisite: HRMA 1337. Theoretical applications of lodging operations management coupled with laboratory experience.

2422: Food Service Production and Operations (formerly HRMA 2321 and 3222)
Cr. 4. (3-4). Prerequisites: HRMA 1220, 1337, 1245. Food service systems including menu management, purchasing, and production applied to an operating environment. Laboratory and demonstration of basic food production techniques and management principles.

3110: Professional Development
Cr.1. (1-0). Prerequisite: junior standing. Assessment of individual needs and skills to facilitate effective career management.

3153: Hotel Marketing New York Style
Cr. 1. (1-0). Analysis of New York City hotels' physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the annual International Hotel/Motel trade show.

3154: Restaurant Marketing Chicago Style
Cr. 1. (1-0). Analysis of Chicago restaurant's physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the annual National Restaurant Association trade show.

3157: Resort Development
Cr. 1. (1-0). Prerequisite: HRMA 2367 or consent of instructor. Developing a hospitality operation in a resort environment.

3197:3297: 3397: Selected Topics in Hospitality
Cr. 1-3. May be repeated when topics vary.

3221: Contract Food Service Management
Cr. 2. (2-0). Prerequisite: completion of all required freshman and sophomore HRMA courses. The field of professional contract food management, including the accounting, legal, marketing, sales, production, and personnel functions.

3239: Recreation Industry Management
Cr. 2. (2-0). Prerequisite: HRMA 2351. Marketing and promotion of business; guest services; guest entertainment; and selecting, training, and directing employees.

3249: Food and Beverage Purchasing
Cr. 2. (2-0). Prerequisite: HRMA majors and junior standing. Examination of vendors and purveyors which service the hospitality industry. Onsite tours.

3255: Event and Public Facilities
Cr. 2. (2-0). Prerequisite: HRMA 1337 and 2335. Analysis of event management focusing on sports and entertainment. Human resources, customer service, facility, marketing, merchandising, and promotions.

3256: Hotel Gaming Operations in New Jersey I
Cr. 2. (1-3). Prerequisite: HRMA majors. Hotel and gaming operations on an experiential basis through multiple tours and interviews with department heads and managers. Written report required.

3257: Hotel Gaming Operations in Nevada I
Cr. 2. (1-3). Prerequisite: HRMA majors. Hotel and gaming operations on an experiential basis through multiple tours and interviews with department heads and managers. Written report required.

3275: Entrepreneurial Approach to Lodging
Cr. 2. (2-0). Prerequisite: HRMA 1337. Entrepreneurial development of multi-unit management and ownership in the lodging industry.

3322: Kitchen Operations Management
Cr. 3. (2-3). Prerequisite: HRMA 2422. Food preparation techniques based on menu and recipe requirements, including ingredient quality and yield factors. Aesthetic plate and buffet presentations. Includes laboratory.

3327: Restaurant Layout and Design
Cr. 3. (3-0). Prerequisite: HRMA 2335, HRMA 2422, HRMA 3322. Location and arrangement of equipment for efficient utilization of space and development of workflow patterns to meet operational requirements. Work optimization, human interactions, and styles of service and room configuration for front of the house.

3336: Beverage Management
Cr. 3. (3-0). Prerequisite: HRMA 2422. Manager's role and responsibility in developing and operating a facility serving alcoholic beverages. Emphasis on product.

3338: Hotel Development
Cr. 3. (3-0). Prerequisites: HRMA 3341 and 3361 or consent of instructor. Analysis and evaluation of hotel development emphasizing on market analysis, location, valuation, and finance.

3340: Hotel Operations
Cr. 3. (3-0). Prerequisite: HRMA 3341. Hotel operating policies and procedures; relation of these policies to philosophies and objectives.

3341: Internal Controls for the Hospitality Industry
Cr. 3. (3-0). Prerequisite: HRMA 2340. Hospitality managerial accounting, emphasizing planning and control functions including yield management, cash and operating budgets, standards, and decision making.

3342: Club Operations Management
Cr. 3. (3-0). Prerequisites: HRMA 1337 and 2340. Private club management as contrasted with traditional profit-motivated segments of the hospitality industry.

3343: Food, Beverage, and Labor Cost Control
Cr. 3. (3-0). Prerequisites: HRMA 2340 and 3222. Principles, procedures, and functions of controlling food, beverage, and labor costs.

3345: Wine Appreciation
Cr. 3. (2-2). Prerequisite: junior standing. Wine producing regions of the world. Compiling of wine lists, serving, and recommending wine and food combinations.

3349: Hospitality Purchasing
Cr. 3. (3-0). Prerequisite: HRMA 1337. The procedures and practices in the purchasing function for acquiring hospitality services, food, beverages, equipment, and supplies.

3352: Human Resource Management
Cr. 3. (3-0). Prerequisite: HRMA 2351. Application of human resource management in hospitality environments; selection, placement, training, compensation, motivation, and performance appraisal of organizing members; labor relations and government regulations specific to the hospitality industry.

3356: Resort Management
Cr. 3. (2-3). Prerequisite: HRMA 2367 or consent of instructor. Management of resort properties, labor, culture, and purchasing decisions.

3357: Gaming and Casino Management
Cr. 2. (2-0). Prerequisite: HRMA 2351. Overview of gaming industry; lotteries, parimutuel wagering and casino operations. Subjects examined include: operation; marketing; accounting, controls, security; and social consequences.

3358: Hospitality Industry Law
Cr. 3. (3-0). Prerequisites: HRMA 1337 and junior standing. Laws applicable to ownership and operations of hotels, restaurants, and clubs. Contracts, the Uniform Commercial Code, torts, and liabilities.

3361: Hospitality Marketing
Cr. 3. (3-0). Prerequisite: 3 hours of approved social sciences. Principles and procedures for managing the hospitality marketing function.

3362: Management Training with Work Experience I
Cr. 3. Prerequisites: sophomore standing and consent of the instructor. Analysis of a hospitality establishment from a managerial perspective while student is employed at the establishment.

3365: Modern American Business Culture
Cr. 3. (3-0). Prerequisite: HRMA 1337 or consent of instructor. Recent historical developments and other aspects of American business as it relates to cultural diversity.

3371: Etiquette and Protocol in Social Settings
Cr. 3. (3-0). Etiquette and protocol in business and social settings. Domestic and international common courtesies, greetings and introductions, communications, and dining etiquette.

3372: Convention and Meeting Management
Cr. 3. (3-0). Prerequisite: HRMA 2367. Convention and association management, emphasizing program planning, budgeting, marketing, public relations, food and beverage and hospitality planning, audio visual and transportation coordination, exhibit sales and management, contract and lease negotiations, and human resources.

4153: Sales Techniques for the Hospitality Industry
Cr. 1. (1-0). Analysis of successful strategies in sales marketing in the highly competitive and ever-changing market in the hospitality industry.

4160: Hospitality Practicum II
Cr. 1. Prerequisites: HRMA 2160, senior standing and credit for all freshman, sophomore, and junior level required HRMA courses. Employment in hospitality for a minimum of 300 clock hours in an instructor approved learning situation and participation in a number of career preparation activities

4197:4297: 4397: Selected Topics in Hospitality Management
Cr. 1-3 per semester. Prerequisite: junior standing or consent of instructor. May be repeated for credit when topic varies.

4198:4298:4398: Special Problems in Hospitality Management
Cr. 1-3 per semester, or more by concurrent enrollment. Prerequisites: junior standing and/or consent by petition. Designed for undergraduate students who wish to pursue special studies for which a course is not organized.

4256: Hotel Gaming Operations in New Jersey II
Cr. 2. (1-3). Prerequisite: HRMA 3256. Analyze, synthesize, and design projects using research methodologies in hotel and gaming operations. Written report required.

4257: Hotel Gaming Operations in Nevada II
Cr. 2. (1-3). Prerequisite: HRMA 3257. Analyze, synthesize, and design projects using research methodologies in hotel and gaming operations. Written report required.

4322: Restaurant Management
Cr. 3. (3-0). Prerequisites: HRMA 2250 and 3322. Manager's role in restaurant operations. Control systems as diagnostic indicators, the role of managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food, service, and facilities quality.

4323: Advanced Food and Beverage Management
Cr. 3. (1-6). Prerequisites: HRMA 3322, 3343, 4322, and 3338 or 4328, and senior standing. Preparation of menues, recipes, purchase orders, food preparation, marketing the meal, evaluating procedures, integrating all aspects of a restaurant operation. Includes laboratory.

4324: Applied Nutrition for Hospitality Management
Cr. 3. (3-0). Principles of nutrition, layout and design of fitness centers, and consumer research. Computer based nutritional analysis for development of menus.

4325: Food Product Development for the Hospitality Industry
Cr. 3. (3-0). Prerequisite: HRMA 3222. Theoretical and practical consideration in the development of commercial food products for the hospitality industry.

4326: Catering Management
Cr. 3. (3-0). Prerequisites: HRMA 3343 or consent of instructor. Catering operations and management, catering in the hospitality industry, and the various catering disciplines. Marketing, sales operations, technology, and creative innovations.

4328: Restaurant Development
Cr. 3. (3-0). Prerequisites: HRMA 3341, 3343, and 3361. Analysis and evaluation of food service operation development emphasizing on marketing analysis, location, valuation, and finance.

4343: Financial Administration for the Hospitality Industry
Cr. 3. (3-0). Prerequisite: HRMA 3341 and approved statistics course. Principles of hospitality managerial finance including the mathematics of finance, working capital and capital asset management, cost of financing, property valuation, and financial feasibility studies.

4351: Loss Prevention Management
Cr. 3. (3-0). Prerequisite: HRMA 2335. Protection of the investment through security, safety, fire protection, and federal law compliance management in hospitality environments.

4353: Leadership in the Hospitality Industry
Cr. 3. (3-0). Prerequisite: HRMA 1337. Hospitality and leadership philosophies. Coaching, teaching, facilitating, and motivating a workforce in different hospitality environments.

4355: Event Administration
Cr. 3. (3-0). Analysis of event management focusing on sports and entertainment, examining human resources, customer service, facility, ticket, concessions operations; legal issues; budgeting and financial administration; sales marketing; merchandising and promotions.

4361: Marketing Strategies in the Hospitality Industry
Cr. 3. (3-0). Prerequisites: junior standing and HRMA 3361. Strategic analyses and organizational decisions involved in creating and maintaining markets in the hospitality industry.

4362: Management Training Work Experience II
Cr. 3. Prerequisite: HRMA 1337, sophomore standing and consent of instructor. Analysis of a hospitality establishment from a managerial perspective while student is employed at the establishment.

4365: Tourism
Cr. 3. (3-0). Prerequisite: HRMA 2351. History, development, and implications of travel as an economic and cultural force.

4367: Advanced Lodging Management (formerly HRMA 4396)
Cr. 3. (2-4). Prerequisites: HRMA 3338, 3340, and 3343 and senior standing. Evaluation of operating standards essential to the profitability of a lodging and accommodation enterprise. Application of theory to operational decisions. Includes laboratory.

4382: Advanced Club Operations
Cr. 3. (3-0). Prerequisites: HRMA 2281 and 2351. Strategic management in the private club industry. Analysis of environments, opportunities, and strategies peculiar to managing the functions in a private club.

4383: Seminar in Restaurant Management Simulation
Cr. 3. (3-0). Prerequisites: HRMA 2351 and 3343. Application of gaming theory to problems and decision making in restaurant management.

For requirements in English; history; political science; health, physical education, and recreation; math/reasoning; cultural heritage; and knowledge integration, refer to the General Requirements for a Baccalaureate Degree in the Academic Regulations and Degree Requirements section of this catalog.