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.
2160: Hospitality Practicum I
Cr. 1.(1-0). Prerequisites: HRMA 1337 and sophomore standing. Employment in hospitality setting for a minimum of 300 clock hours in an instructor approved learning situation and participation in a number of career preparation activities.
2250: Managing in the Service Environment
Cr. 2. (2-0). Prerequisite: credit for or concurrent enrollment in HRMA 1220. Application of service concepts within the hospitality industry. Guest services, building customer 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.
2368: Room and Housekeeping Management
Cr. 3. (3-0). Prerequisite: HRMA 2367. Operation of a rooms department of a typical full-service or selective service lodging facility. Management responsibilities together with operational techniques.
2422: Food Service Production and Operations (formerly HRMA 2321 and 3222)
Cr. 4. (3-4). Prerequisites: HRMA 1201, 1245, 1337 and credit for or concurrent enrollment in 1220. Food service systems, including menu management, purchasing, and production applied to an operating environment. Laboratory aspects and demonstration of basic food production techniques and principles.
3110: Professional Development
Cr.1. (1-0). Prerequisite: junior standing. Assessment of individual needs and skills to facilitate effective career management.
3131: Sales and Sales Management
Cr. 1. (1-0). Prerequisite: HRMA 3352 or consent of instructor. Direct sales to retailers and on-premise accounts as a sales representative, learning management of product sales through a distributor, and general management of various sales staff.
3132: Standards of Alcoholic Beverages
Cr. 1. (1-0). Prerequisites: CHEM 1301 and 1302 or consent of instructor. Chemistry and biology of wines, beers, distilled spirits, and cordials. Standards of quality, processing, storage, service, and sensory standards as they relate to the four categories of alcoholic beverages and the various types of products within each category.
3133: Marketing Segmentation and Consumer Target
Cr. 1. (1-0). Prerequisite: HRMA 3361 or consent of instructor. Modern tools and techniques used to segment potential consumers according to demographic and attitudinal characteristics in purchasing behaviors. Use of advertising, promotion, and product assortment addressing segment-specific needs, desires, and preferences. Application of marketing techniques specific to the sale of alcoholic beverages in hotels, restaurants, and retail operations.
3136: Bar and Beverage Management
Cr. 1. (1-0). Prerequisite: HRMA 3343 or consent of instructor. Marketing and control procedures for on-premise alcoholic beverage services; inventory management, pour costs, wine lists, liquor list optimization, and marketing techniques.
3137: Wine and Spirits Logistics
Cr. 1. (1-0). Prerequisites: HRMA 1337 and ECON 2301 or 2304 or 2305 or consent of instructor. Supply chain management from the distributor to the final retailer or restauranteur and problems with the dis-integration of the supply chain.
3138: Alcoholic Beverage Laws and Regulations I
Cr. 1. (1-0). Prerequisite: HRMA 3358 or consent of instructor. Federal, state, county, and municipal tariffs, and laws that regulate the manufacturing, distribution, retailing, and service of alcoholic beverages, with special emphasis on licensing, compliance, and responsibility.
3144: Business Practices of Alcohol Beverage Sales
Cr. 1. (1-0). Prerequisite: credit for or concurrent enrollment in HRMA 4343 or consent of instructor. Pricing, discounts, and deals offered to hotel, restaurant, and retail vendors of liquor, beer and wine.
3145: Sensory Evaluation of Alcoholic Beverages
Cr. 1. (0-1). Prerequisites: legal drinking age and either HRMA 1337 or consent of instructor. Sensory standards for wines and spirits. Sensory anchoring with the use of standard reference aromas and its importance to accurate description.
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.
3181: Seminars in Club Management
Cr. 1. (1-0). Prerequisite: Membership in the Club Managers Association of America - Cougar Chapter. Attendance at the Annual World Conference for the Club Managers Association of America required. Club industry, professional development, food and beverage service, time management, interviewing, organizational structure, wine appreciation, and managing personnel.
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.
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). Prerequisites: 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 work flow patterns to meet operational requirements. Work optimization, human interactions, and styles of service and room configurations for front of the house.
3335: Standards of Wine, Spirits, and Beer
Cr. 3. (2-2). Prerequisites: CHEM 1301 and 1302, legal drinking age, and either major in HRMA or consent of instructor. Production of wine, beers, distilled spirits, and cordials. Standards of quality, processing, storage, and service for the four categories of spiritous beverages and various types of products within those categories. Production of small quantities of major types of alcoholic beverages including wine fermentation, beer brewing and distillation of spirits.
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.
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: Hospitality Cost Controls
Cr. 3. (3-0). Prerequisites: HRMA 2335, 2340 and 2422. Principles and procedures for controlling food, beverage, and labor costs in the hotel, restaurant and hospitality industry.
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. 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 instructor. Analysis of a hospitality establishment from a managerial perspective while student is employed at the establishment.
3364: 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.
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.
3386: Living and Working in Space
Cr. 3. (3-0). Prerequisite: sophomore standing or consent of instructor. Space exploration and its effects on our lives and our future. History of space exploration, nutrition requirements, effects of isolation, spacecraft design, food system design, recycling systems, employment opportunities, and space tourism.
3399: Senior Honors Thesis I
Cr. 3. Prerequisite: Approval of Dean of the College and the HRM Office of Student Services.
4131: Consultative Sales and Management Skills
Cr. 1. (1-0). Prerequisite: HRMA 3131 or consent of instructor. Managing, motivating, and monitoring distributors and retail sales forces.
4134: Wine and Spirits Category Management
Cr. 1. (1-0). Prerequisites: HRMA 3131 and 3137 or consent of instructor. Hotel, restaurant, and retail data used within the category management process as an implementation of customer-focused marketing.
4138: Alcoholic Beverage Laws and Regulations II
Cr. 1. (1-0). Prerequisites: HRMA 3138 and 3358, or consent of instructor. Federal, state, county, and municipal laws and regulations controlling promotional activities, marketing and merchandising in the alcohol beverage industry.
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. (1-0). 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, 3361 and senior standing or consent of instructor. Preparation of menus, recipes, purchase orders, food preparation, marketing, and evaluation procedures. Integration of 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 innovations. The laboratory component encompasses all aspects of catering management.
4328: Restaurant Development
Cr. 3. (3-0). Prerequisites: HRMA 3341, 3343, and 3361. Analysis and evaluation of food service operation development emphasizing marketing analysis, location, valuation, and financing.
4338: 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 financing.
4340: Hotel Operations
Cr. 3. (3-0). Prerequisite: HRMA 3341. Hotel operating policies and procedures; relation of these policies to philosophies and objectives.
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). Prerequisites: HRMA 1337 and 3352. Hospitality leadership philosophies. Coaching, teaching, facilitating, and motivating a workforce in various 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.
4365: Tourism
Cr. 3. (3-0). Prerequisite: HRMA 1337. 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 3343, 4340, senior standing and credit for or concurrent enrollment in 4338. 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.
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: Friday, April 28, 2005