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2017-2018 Undergraduate Catalog [Not Current Academic Year. Consult with Your Academic Advisor for Your Catalog Year]

Conrad N. Hilton College of Hotel and Restaurant Management Courses

Colleges  > Conrad N. Hilton College of Hotel and Restaurant Management  > Conrad N. Hilton College of Hotel and Restaurant Management Courses

 

Conrad N. Hilton College of Hotel and Restaurant Management

Courses

Hotel and Restaurant Management

  • HRMA 1301 - Hospitality Technology

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Formerly HRMA 1101 - Hospitality Technology
    Description
    Introduction to technology and its application within the hospitality industry from a managerial and strategic perspective.

  • HRMA 1335 - Facilities Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Formerly HRMA 2335 Facilities Management
    Description
    Introduction to building systems and facilities management for hospitality establishments.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 1337 - Introduction to the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Description
    History and development of the hospitality industry, including food, beverage, and lodging management.

  • HRMA 1345 - Safety and Sanitation in the Hospital Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Formerly HRMA 1245 and HRMA 4351
    Description
    Integration of safety and sanitation using Hazard Analysis Critical Control Point (HACCP) as the model for implementation of strategies to maintain and enhance the profit potential in hospitality operation. Sanitation certification requirement.

  • HRMA 1367 - Lodging Management

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 3
    Formerly HRMA 2367 Lodging Management
    Description
    Theoretical applications of lodging operations management coupled with laboratory experience.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 1422 - Food Service Production and Operations I

    Credit Hours: 4.0
    Lecture Contact Hours: 3    Lab Contact Hours: 4
    Formerly HRMA 2422; also formerly HRMA 1422 Food Service Production and Operations
    Prerequisite: credit for or concurrent enrollment in HRMA 1345 .
    Description
    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.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 2115 - Dean’s Leadership Series

    Credit Hours: 1.0
    Lecture Contact Hours: 1    Lab Contact Hours: 0
    Description
    Leadership styles, philosophies, and how they attribute to success in the hospitality industry. Leaders from major hospitality corporations including alumni and young emerging leaders present.

  • HRMA 2160 - Hospitality Practicum I

    Credit Hours: 1.0
    Lecture Contact Hours: 1    Lab Contact Hours: 0
    Prerequisite: HRMA 1337 .
    Description
    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.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 2197 - Selected Topics

    Credit Hours: 1.0
    Lecture Contact Hours: 1    Lab Contact Hours: 0

  • HRMA 2220 - Food Service Production and Operations II

    Credit Hours: 2.0
    Lecture Contact Hours: 1    Lab Contact Hours: 4
    Formerly HRMA 1220; also formerly HRMA 2220 Food and Beverage Service
    Prerequisite: HRMA 1422 .
    Description
    Service styles, practices, and procedures in food service operations, including food production and laboratory experiences.

  • HRMA 2297 - Selected Topics

    Credit Hours: 2.0
    Lecture Contact Hours: 2    Lab Contact Hours: 0

  • HRMA 2315 - Introduction to SPA Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Description
    The nature of the spa industry, its history, future and characteristics. To develop a working and hands on knowledge of spa operations.

  • HRMA 2324 - Nutrition and Healthy Living

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Description
    Healthy living and prevention of chronic diseases, including nutrient composition, absorption, and metabolic processes for multicultural, ethnic, and generational diversity as well as biotechnology, trends, and nutrition claims.

  • HRMA 2340 - Systems of Accounts in the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: MATH 1310  or 1311.
    Description
    Financial record keeping and reporting, utilizing uniform systems of accounts for hotels, restaurants, and clubs, with emphasis on payroll, statement analysis, and computer applications.

  • HRMA 2350 - Managing in the Service Environment

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337 .
    Description
    Application of service concepts within the hospitality industry. Guest services, building customer loyalty, service quality, and advanced service methods.

  • HRMA 2365 - Tourism

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: credit for or concurrent enrollment in ENGL 1304 .
    Description
    Overview of the history and implications of travel and tourism as an economic, political and cultural force, and the effect of tourism development on the quality of life of the host society.
    Core Category: [80] Social & Behavioral Sciences

  • HRMA 2368 - Room and Housekeeping Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1335  and credit for or concurrent enrollment in HRMA 1367 .
    Description
    Operation of a rooms department of a typical full-service or selective service lodging facility. Management responsibilities together with operational techniques.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 2373 - Spanish for the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Description
    Introduction to basic Spanish skills to perform more efficiently in the hospitality workplace.

  • HRMA 2382 - Introduction to Club Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Description
    Introduction to environments, opportunities, and strategies pertinent to managing the functions of a private club.

  • HRMA 2397 - Selected Topics

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0

  • HRMA 3153 - Hotel Marketing New York Style

    Credit Hours: 1.0
    Lecture Contact Hours: 1    Lab Contact Hours: 0
    Prerequisite: 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.

  • HRMA 3154 - Restaurant Marketing Chicago Style

    Credit Hours: 1.0
    Lecture Contact Hours: 1    Lab Contact Hours: 0
    Prerequisite: 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.

  • HRMA 3160 - Hospitality Practicum II

    Credit Hours: 1.0
    Lecture Contact Hours: 1    Lab Contact Hours: 0
    Formerly HRMA 4160
    Prerequisite: HRMA 2160 .
    Description
    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.

  • HRMA 3197 - Selected Topics in Hospitality

    Credit Hours: 1.0
       
    May be repeated when topics vary.

  • HRMA 3257 - Hotel Gaming Operations in Nevada I

    Credit Hours: 2.0
    Lecture Contact Hours: 1    Lab Contact Hours: 3
    Prerequisite: HRMA majors.
    Description
    Hotel and gaming operations on an experiential basis through multiple tours and interviews with department heads and managers. Written report required.

  • HRMA 3297 - Selected Topics in Hospitality

    Credit Hours: 2.0
    Lecture Contact Hours: 2    Lab Contact Hours: 0
    May be repeated when topics vary.

  • HRMA 3321 - Contract Food Service Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337  or Consent of Instructor.
    Description
    The field of professional contract food management, including the accounting, legal, marketing, sales, production, and personnel functions.

  • HRMA 3322 - Kitchen Operations Management

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 3
    Prerequisite: HRMA 1422 .
    Description
    Food preparation techniques based on menu and recipe requirements, including ingredient quality and yield factors. Aesthetic plate and buffet presentations. Includes laboratory.

  • HRMA 3327 - Restaurant Layout and Design

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1422  or Consent of Instructor.
    Description
    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.

  • HRMA 3329 - Catering and Food Styling

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 4
    Prerequisite: HRMA 1422 .
    Description
    Food preparations for large banquet/catering operations. Laboratory experience in ordering food, costing recipes, labor calculations, and preparation and presentation of food.

  • HRMA 3335 - Alcoholic Beverage Production - Wine, Spirits and Beer

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 2
    Prerequisite: Must be legal drinking age.
    Description
    Production of wine, beers, distilled spirits, and cordials. Standards of quality, processing, storage, service, and service for the four categories of spirituous beverages and various types of products within those categories.

  • HRMA 3336 - Beverage Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1422 .
    Description
    Manager’s role and responsibility in developing and operating a facility serving alcoholic beverages. Emphasis on product.

  • HRMA 3341 - Hospitality Managerial Accounting

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 2340  and MATH 1310  or 1311.
    Description
    Hospitality managerial accounting, emphasizing planning and control functions including yield management, cash and operating budgets, standards, and decision making. Break-even analysis, ratio analysis, interpretation of financial statements, budgeting, cash forecasts, and hospitality case studies.

  • HRMA 3342 - Club Operations Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337  and HRMA 2340 .
    Description
    Private club management as contrasted with traditional profit-motivated segments of the hospitality industry.

  • HRMA 3343 - Hospitality Cost Controls

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: MATH 1310  or 1311, HRMA 2340 , and credit for or concurrent enrollment in HRMA 1422 .
    Description
    Principles and procedures for controlling food, beverage, and labor costs in the hospitality industry.

  • HRMA 3345 - Wine Appreciation

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 2
    Prerequisite: junior standing and legal drinking age.
    Description
    Wine producing regions of the world. Compiling of wine lists, serving, and recommending wine and food combinations.

  • HRMA 3346 - Beer Appreciation

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 2
    Prerequisite: Must be of legal drinking age.
    Description
    Beer producing regions of the world. Sensory evaluation and the technical details of beer production. Compiling of beer lists, serving, and recommending beer and food combinations.
    Typically Offered: Fall and Summer

  • HRMA 3348 - Principles of Hospitality Revenue Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1367 .
    Description
    The principles of pricing strategies, distribution channels, market segmentation, and demand forecasting from a financial and managerial perspective. Current industry technology will be used to reinforce the concepts.

  • HRMA 3349 - Hospitality Purchasing

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1422  or Consent of Instructor.
    Description
    Procedures and practices in the purchasing function for acquiring hospitality services, food, beverages, equipment, and supplies.

  • HRMA 3352 - Human Resource Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337 .
    Description
    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.

  • HRMA 3354 - Cruise Line Operations

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337 .
    Description
    Overview of cruise industry from various perspectives such as operations. marketing, employment and economic impacts.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 3356 - Resort Management

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 3
    Prerequisite: HRMA 1367  or consent of instructor.
    Description
    Management of resort properties, labor, culture, and purchasing decisions.

  • HRMA 3357 - Gaming and Casino Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337 .
    Description
    Overview of gaming industry; lotteries, pari-mutuel wagering and casino operations. Subjects examined include: operation, marketing, accounting, controls, security, and social consequences.

  • HRMA 3358 - Hospitality Industry Law

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337 .
    Description
    Laws applicable to ownership and operations of hotels, restaurants, and clubs. Contracts, the Uniform Commercial Code, torts, liabilities.
    Core Category: [81] Writing in the Disciplines

  • HRMA 3361 - Hospitality Marketing

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337 .
    Description
    Principles and procedures for managing the hospitality marketing function.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 3362 - Management Training Work Experience I

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: sophomore standing and consent of instructor.
    Description
    Analysis of a hospitality establishment from a managerial perspective while student is employed at that establishment.

  • HRMA 3364 - Hotel Sales

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1367 .
    Description
    Functions of a hotel sales department including group, transient and banquet sales, selected sales and customer service techniques, selling styles, and facility presentations.

  • HRMA 3366 - Social Media in the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: junior standing.
    Description
    Introduction to business uses of social media in the hospitality industry.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 3371 - Etiquette and Protocol in Social Settings

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Description
    Etiquette and protocol in business and social settings. Domestic and international common courtesies, greetings and introductions, communications, and dining etiquette.

  • HRMA 3372 - Convention and Meeting Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1367 .
    Description
    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.

  • HRMA 3373 - Current Issues in Convention Services

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Formerly HRMA 4373 Current Issues in Convention Services
    Prerequisite: HRMA 1337  or Consent of Instructor.
    Description
    Analysis of current issues in convention, meeting and event management with emphasis on current and future trends and their impact on the hospitality industry.

  • HRMA 3378 - Entertainment and Venue Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Description
    Major management functions (planning, organizing, implementing, and controlling) associated with sports and entertainment events including college and professional sports, concerts, local entertainment events, and world events such as the Olympics.

  • HRMA 3379 - Entertainment and Venue Marketing

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Description
    Introduction to the fundamental business/marketing concepts necessary for successful sports and entertainment events. This course provides a solid knowledge base in the areas of marketing foundations, economics, sponsorship, public relations, sales, advertising, and licensing.

  • HRMA 3384 - Gourmet Night Management I

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337  and consent of instructor.
    Description
    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.

  • HRMA 3385 - Hall of Honor Management I

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337  and consent of instructor.
    Description
    Food  and beverage management, logistics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers.
    Note: Enrollment limited to students participating in Hall of Honor.
    Typically Offered: Fall

  • HRMA 3387 - Management & Operations of Senior Living Facilities

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: ENGL 1304 .
    Description
    Career opportunities, management and operation of senior living facilities.

  • HRMA 3397 - Selected Topics in Hospitality

    Credit Hours: 3.0
       
    May be repeated when topics vary.

  • HRMA 3399 - Senior Honors Thesis I

    Credit Hours: 3.0
       
    Prerequisite: approval of Dean of the College and the HRM Office of Student Services.

  • HRMA 4132 - Beverage Management and Marketing Internship

    Credit Hours: 1.0
    Lecture Contact Hours: 1    Lab Contact Hours: 0
    Prerequisite: junior standing, minimum 21 years of age, and consent of instructor.
    Description
    Application of theoretical approaches to the study of beverage management and marketing thorough a supervised practicum in the wine and spirits industry.

  • HRMA 4197 - Sel Tops Hospitality Mgmt.

    Credit Hours: 1.0
    Lecture Contact Hours: 1    Lab Contact Hours: 0
    Prerequisite: junior standing or consent of instructor.
    May be repeated for credit when topic varies.

  • HRMA 4198 - Independent Study

    Credit Hours: 1.0
    Lecture Contact Hours: 0    Lab Contact Hours: 0
    Prerequisite: junior standing and/or consent by petition.
    Note: Designed for undergraduate students who wish to pursue special studies for which a course is not organized.

  • HRMA 4296 - Selected Topics in Hosp Mgmt

    Credit Hours: 2.0
    Lecture Contact Hours: 1    Lab Contact Hours: 4

  • HRMA 4297 - Selected Topics in Hospitality Management

    Credit Hours: 2.0
       
    Prerequisite: junior standing or consent of instructor.
    May be repeated for credit when topic varies.

  • HRMA 4298 - Independent Study

    Credit Hours: 1.0
    Lecture Contact Hours: 0    Lab Contact Hours: 0
    Prerequisite: junior standing and/or consent by petition.
    Note: Designed for undergraduate students who wish to pursue special studies for which a course is not organized.

  • HRMA 4310 - Enterpreneurship in the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 2
    Prerequisite: HRMA 1337  and junior standing.
    Description
    Entrepreneurship as it relates to starting and building a successful business in the hospitality industry.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 4311 - Franchising in the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337  and junior standing.
    Description
    Concepts and issues as it relates to franchising and building a successful business in the hospitality industry.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 4322 - Restaurant Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1422  and 2350.
    Description
    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.

  • HRMA 4323 - Advanced Food and Beverage Management

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 5
    Prerequisite: HRMA 2220  and HRMA 3343 .
    Description
    Preparation of menus, recipes, purchase orders, food preparation, marketing, and evaluation procedures. Integration of all aspects of restaurant operation. Includes laboratory.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 4325 - Food Product Development for the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1422 .
    Description
    Theoretical and practical consideration in the development of commercial food products for the hospitality industry.

  • HRMA 4326 - Catering Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: None.
    Description
    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.

  • HRMA 4328 - Restaurant Development

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 3341  or 3343, and HRMA 3361 .
    Description
    Analysis and evaluation of food service operation development emphasizing marketing analysis, location, valuation, and financing.

  • HRMA 4336 - Beverage Marketing

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: junior standing.
    Description
    Identify and analyze the segmenting, targeting, and positioning of the alcoholic beverage industry with emphasis on the suppliers, retailers, and on-premise accounts to understand product assortment and pricing decision.

  • HRMA 4338 - Hotel Development

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 3341  and HRMA 3361  or consent of instructor.
    Description
    Analysis and evaluation of hotel development. Emphasizing marketing analysis, location, valuation, and financing.

  • HRMA 4340 - Hotel Operations

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 3341 .
    Description
    Hotel operating policies and procedures; relation of these policies to philosophies and objectives.

  • HRMA 4343 - Financial Administration for the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 3341  and one of the following  (ECON 2370 , MATH 2311 , POLS 3316 , PSYC 3301 , TMTH 3360 .)
    Description
    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.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 4344 - California Wine Experience

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 3345  or consent of instructor; must be of legal drinking age.
    Description
    Viticulture and viniculture practices and techniques, as well as production, marketing strategies, business strategies, and the corporate culture of California wineries. Wine tours, seminars, and tastings will be included. Students to defray expenses for their travel and lodging.

  • HRMA 4353 - Leadership in the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Formerly HRMA 2351
    Prerequisite: HRMA 2350 .
    Description
    Hospitality leadership philosophies. Coaching, teaching, facilitating, and motivating a workforce in various hospitality environments.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 4354 - Advanced Hospitality Operations Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 3343 .
    Description
    Managing resources to produce hospitality products and services. Utilizing quantitative and qualitative analysis to evaluate efficiencies and effectiveness of managing resources.
    Typically Offered: Fall, Spring, & Summer

  • HRMA 4355 - Event Administration

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Description
    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.
    May be repeated when venue changes.

  • HRMA 4357 - Current Issues in Gaming Management

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 3357 .
    Description
    Analysis of current issues in gaming industry with emphasis on historical, current and future trends and the interrelationship with the hospitality/tourism industry.

  • HRMA 4358 - Alcoholic Beverage Law and Regulations

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: junior standing.
    Description
    Laws, regulations, and legal concepts that govern the beverage industry, including manufacturing, distribution, marketing, merchandising, retailing, and service of alcoholic beverages with special emphasis on licensing, compliance, and responsibility.

  • HRMA 4361 - Marketing Strategies in the Hospitality Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: junior standing and HRMA 3361 .
    Description
    Strategic analysis and organizational decisions involved in creating and maintaining markets in the hospitality industry.

  • HRMA 4362 - Management Training Work Experience II

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: junior standing and consent of instructor.
    Description
    Analysis of a hospitality establishment from a managerial perspective while student is employed at that establishment.

  • HRMA 4367 - Advanced Lodging Management

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 4
    Prerequisite: HRMA 3343 .
    Description
    Evaluation of operating standards essential to the profitability of a lodging and accommodation enterprise. Application of theory to operational decisions. Includes laboratory.

  • HRMA 4372 - Contemporary Management Trends in Hospitality

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: ENGL 1304 , HRMA 2350 , and and/or junior standing.
    Description
    Current managerial challenges facing the hospitality manager.

  • HRMA 4374 - French Culture and Tourism

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: Consent of instructor.
    Description
    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 food service management, and convention management. This course takes place in France.

  • HRMA 4375 - French Wine Production and Distribution

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: Consent of instructor.
    Description
    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.

  • HRMA 4376 - Japanese Lodging Industry

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: Consent of instructor.
    Description
    Japanese hotel brand companies and management strategies. This course takes place in Japan.

  • HRMA 4377 - Japanese Culture and Tourism

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: Consent of instructor.
    Description
    History and culture of Japan and its impact on tourism. Tourist attractions, hotel management, restaurant management, school food service management, and convention management. This course takes place in Japan.

  • HRMA 4382 - Advanced Club Operations

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337 .
    Description
    Strategic management in the private club industry. Analysis of environments, opportunities, and strategies peculiar to managing the functions in a private club.

  • HRMA 4384 - Gourmet Night Management II

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 3384  and consent of instructor.
    Description
    Enrollment limited to students who are 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 for area student is directing. Develop training manuals, order equipment, market event, and oversee respective areas.

  • HRMA 4385 - Hall of Honor Management II

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 1337 , HRMA 3385 , and consent of instructor.
    Description
    Food and beverage management, logistics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers.
    Note: Enrollment limited to students participating in Hall of Honor.
    Typically Offered: Fall

  • HRMA 4388 - Managing Diversity in Hosp Ind

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: HRMA 3352 .
    Description
    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.

  • HRMA 4395 - Sel Tops in Hospitality Mgmt

    Credit Hours: 3.0
    Lecture Contact Hours: 2    Lab Contact Hours: 4

  • HRMA 4396 - Sel Tops in Hospitality Mgmt

    Credit Hours: 3.0
    Lecture Contact Hours: 1    Lab Contact Hours: 6

  • HRMA 4397 - Selected Topics Hosp Mgt

    Credit Hours: 3.0
    Lecture Contact Hours: 3    Lab Contact Hours: 0
    Prerequisite: junior standing or consent of instructor.
    May be repeated for credit when topic varies.

  • HRMA 4398 - Independent Study

    Credit Hours: 1.0
    Lecture Contact Hours: 0    Lab Contact Hours: 0
    Prerequisite: junior standing and/or consent by petition.
    Note: Designed for undergraduate students who wish to pursue special studies for which a course is not organized.

  • HRMA 4399 - Senior Honors Thesis II

    Credit Hours: 3.0
       
    Prerequisite: HRMA 3399  and approval of Dean of the College and the HRM Office of Student Services.