1201: Decision Support Systems for the Hospitality
Industry
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
Cr. 2. (1-3). Service styles, practices, and procedures in food service operations,
including laboratory experiences.
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.
1310: French for HRM Majors
Cr. 3. (3-0). May not be applied toward a degree by students who have credit
for FREN 1501. Cannot be used
as a prerequisite for FREN 1502.
Understanding speaking, reading, and writing elementary French. Introduction
to the culture of the French hospitality industry. Specialized vocabulary acquisition.
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 integration of successful service marketing strategies
to ensure profitability.
2160: Hospitality Practicum I
Cr. 1.(1-0). 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.
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 1201. 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,
1245, 1337. 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 restaurants' 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 1337. Marketing and
promotion of business, guest services, guest entertainment. Selecting, training,
and directing employees.
3249: Food and Beverage Purchasing
Cr. 2. (2-0). Prerequisites: HRMA majors and junior standing. Examination of
vendors and purveyors which service the hospitality industry. Onsite tours.
3255: Event and Public Facilities Management
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). Prerequisites: HRMA 2335, 2422,
and 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
marketing 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 2422.
Principles, procedures, and functions of controlling food, beverage, and labor
costs.
3345: Wine Appreciation
Cr. 3. (2-2). Prerequisite: Junior standing and legal drinking age. 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 1337. Application of
human resource management in hospitality environments; selection, placement,
training, compensation, motivation, and performance appraisals 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. 3. (3-0). Prerequisite: HRMA 1337. 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 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.
3384: Gourmet Night Management I
Cr. 3. (3-0). Prerequisites:
HRMA 1337 and
consent of instructor. Enrollment limited to students serving as Director or
Assistant Director for Gourmet Night. Food and beverage management, logistics
management, marketing, operations management, service management, and wine management.
Recruitment and training management of student volunteers.
3399: Senior Honors Thesis I
Cr. 3. Prerequisite: Approval of Dean of the College and the HRM Office of Student
Services.
4140: Current Issues in Hospitality Finance and
Technology
Cr. 1. (1-0). Prerequisites: HRMA 1201 and 2340.
Hospitality finance and technology issues which impact the lodging, foodservice,
and club industries with input from industry experts. Written report required.
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.
4230: Hospitality Enrichment
Cr. 2. (2-0). Prerequisite: junior standing or consent of instructor. Includes
successful completion of the Texas Hotel and Motel Association annual Short
Course. Lectures and seminars in all areas of hospitality including housekeeping,
safety and security, accounting, law, marketing, and human resources.
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 3343 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 2422. Theoretical and
practical consideration in the development of commercial food products for the
hospitality industry.
4326: Catering Management
Cr. 3. (3-0). Prerequisite: 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 financing.
4343: Financial Administration for the Hospitality
Industry
Cr. 3. (3-0). Prerequisites: HRMA 3341 and college 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 (Formerly
HRMA 2351)
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. Can be repeated when venue changes.
4357: Current Issues in Gaming Management
Cr. 3. (3-0). Prerequisite: HRMA 3357. Analysis of current
issues in gaming industry with emphasis on historical, current and future trends
and the interrelationship with the hospitality/tourism industry.
4361: Marketing Strategies in the Hospitality Industry
Cr. 3. (3-0). Prerequisites: junior standing and HRMA 3361.
Strategic analysis and organizational decisions involved in creating and maintaining
markets in the hospitality industry.
4362: Management Training Work Experience II
Cr. 3. (3-0). Prerequisites: HRMA 1337, sophomore standing
and consent of instructor. Analysis of a hospitality establishment from a managerial
perspective while student is employed at the establishment.
4364: Hotel Sales
Cr. 3. (3-0). Prerequisites: HRMA 2367 and 3361.
Functions of a hotel sales department including group, transient and banquet
sales, selected sales and customer service techniques, selling styles, and facility
presentations.
4366: Room and Housekeeping Management
Cr. 3. (3-0). Prerequisites: HRMA 2367 and 3340.
Operation of a rooms department of a typical full-service or selective service
lodging facility. Management responsibilities together with operational techniques.
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.
4374: French Culture and Tourism
Cr. 3. (3-0). Prerequisite: Consent of instructor. History and culture of France
and its impact on tourism. Anjou region, the Loire Valley, tourism in France
and Europe, tourist attractions, hotel management, restaurant management, school
foodservice management, and convention management. This course takes place in
France.
4375: French Wine Production and Distribution
Cr. 3. (3-0). Prerequisite: Consent of instructor. French wine industry, vineyard
management, and wine production and distribution. Viticulture and viniculture
methods, appellations of the Loire Valley, domestic and international wine sales
and marketing, and the nuances of wine tasting. This course takes place in France.
4376: Japanese Lodging Industry
Cr. 3. (3-0). Prerequisite: Consent of instructor. Japanese hotel brand companies
and management strategies. This course takes place in Japan.
4377: Japanese Culture and Tourism
Cr. 3. (3-0). Prerequisite: Consent of instructor. History and culture of Japan
and its impact on tourism. Tourist attractions, hotel management, restaurant
management, school foodservice management, and convention management. This course
takes place in Japan.
4382: Advanced Club Operations
Cr. 3. (3-0). Prerequisites: and HRMA 1337 and 2281
. 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 HRMA
3343. Application of gaming theory to problems and decision making in restaurant
management.
4384: Gourmet Night Management II
Cr. 3. (3-0). Prerequisites: HRMA 3384 and
consent of instructor. Enrollment limited to students who are serving as Director
or Assistant Director for Gourmet Night. Food and beverage management, logisitics
management, marketing, operations management, service management, and wine management.
Recruitment and training management of student volunteers for area student is
directing. Develop training manuals, order equipment, market event, and oversee
respective areas.
4387: Food Service in Space for the 21st Century
Cr. 3. (3-0). Prerequisite: Completion of all sophomore level HRMA courses or
equivalent, junior standing or consent of instructor. Evolution of feeding in
space as an example of a food service system. Prior space-food programs and
the future challenges. Interaction with NASA food scientists and engineers.
Participation in a project to create a space foodservice system for long duration
space missions.
4388: Managing for Diversity in the Hospitality
Industry
Cr. 3. (3-0). Prerequisite: HRMA 3352. Evolving issues of workplace diversity.
The impact of cultural, legal, and economic forces on business. Management of
an increasingly diverse workforce with respect to moral, legal, and employee
relations considerations.
4399: Senior Honors Thesis II
Cr. 3. Prerequisites: HRMA 3399 and approval of Dean
of the College and the HRM Office of Student Services.
Files Archived: February 5, 2003