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2020-2021 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
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Conrad N. Hilton College of Hotel and Restaurant Management
Hotel and Restaurant Management
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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.
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HRMA 1320 - Foodservice Management Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: None.
Description
Introduction to restaurant and foodservice management. Analysis of industry segments, career opportunities, production, systems management, service, and facilities.
Additional Fee N -
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
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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.
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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.
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HRMA 1367 - Lodging Management Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 3
Prerequisite: None.
Description
A comprehensive analysis of the various aspects of management and operations in the global lodging industry.
Typically Offered: Fall, Spring, & Summer
Additional Fee Y -
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
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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.
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HRMA 2160 - Professional Development Credit Hours: 1
Lecture Contact Hours: 1 Lab Contact Hours: 0
Prerequisite: HRMA 1337.
Description
Employment in hospitality setting for a minimum of 400 clock hours in an instructor approved learning situation and participation in a number of career preparation activities.
Typically Offered: Fall, Spring, & Summer
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HRMA 2197 - Selected Topics Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
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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.
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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.
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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.
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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.
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HRMA 2343 - Hospitality Cost Controls Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Formerly HRMA 3343.
Prerequisite: Math 1310 or 1311, and HRMA 2340 or ACCT 2301 .
Description
Principles and procedures for controlling food, beverage, and labor costs in the hospitality industry.
Additional Fee Y -
HRMA 2350 - Management Principles in Hospitality Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: HRMA 1337 .
Description
This course serves as an introduction to the management principles in hospitality. It is designed to integrate the accepted theories in the area with real world applications to provide students with the basic knowledge and skills needed for managing others. This course begins with a discussion of the current issues in hospitality management and then proceeds to cover the traditional functions of management: planning, organizing, leading, and controlling. Lecture and class assignments given in the course are intended to help students understand the needs of modern public and private hospitality organizations, including emerging national and international trends.
Additional Fee Y -
HRMA 2356 - Communication Strategies for Hospitality Professionals Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: None.
Description
This course will assist students in developing multiple personal and professional communication channels within a multicultural environment which can be applied to hospitality organizations. Emphasis will be placed on personal presentations, written (emails, letters, memos), social communication channels, collaborative communication, as well as non-verbal skills.
Additional Fee N -
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
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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
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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.
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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.
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HRMA 2397 - Selected Topics Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
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HRMA 3153 - Hotel Marketing New York Style Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
Description
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.
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HRMA 3154 - Restaurant Marketing Chicago Style Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
Description
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.
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HRMA 3160 - Hospitality Practicum II Credit Hours: 1.0
Lecture Contact Hours: 1.0 Lab Contact Hours: 0.0
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.
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HRMA 3197 - Selected Topics in Hospitality Credit Hours: 1
Lecture Contact Hours: 1 Lab Contact Hours: 0
May be repeated when topics vary.
Note: May be repeated when topics vary.
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HRMA 3297 - Selected Topics in Hospitality Credit Hours: 2.0
Lecture Contact Hours: 2 Lab Contact Hours: 0
May be repeated when topics vary.
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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.
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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.
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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.
Additional Fee $40.00 Fee Type HRMA Fee -
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.
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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.
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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.
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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.
Additional Fee $100.00 Fee Type HRMA Fee -
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
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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.
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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.
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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.
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HRMA 3353 - Hospitality Metrics and Data Analytics Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: HRMA 3341 and one of the following: MATH 2311 , PSYC 3301 , or TMTH 3360 .
Description
This course provides students with an in-depth understanding of business analytics techniques applicable to hospitality organizations.
Additional Fee N -
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.
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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
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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
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HRMA 3362 - Management Training Work Experience I Credit Hours: 3.0
Lecture Contact Hours: 3.0 Lab Contact Hours: 0.0
Prerequisite: Sophomore standing and consent of instructor.
Description
Analysis of a hospitality establishment from a managerial perspective while student is employed at that establishment.
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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.
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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
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HRMA 3371 - Multicultural Etiquette in the Hospitality Industry Credit Hours: 3.0
Lecture Contact Hours: 3.0 Lab Contact Hours: 0.0
Prerequisite: Junior standing and consent of instructor.
Description
Etiquette and protocol in business and social settings. Domestic, international, and multicultural common courtesies, greetings and introductions, communications, and dining etiquette.
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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.
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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.
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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.
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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
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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.
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HRMA 3397 - Selected Topics in Hospitality Credit Hours: 3.0
May be repeated when topics vary.
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HRMA 3399 - Senior Honors Thesis I Credit Hours: 3.0
Prerequisite: approval of Dean of the College and the HRM Office of Student Services.
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HRMA 3420 - Foodservice Operations Credit Hours: 4.0
Lecture Contact Hours: 3 Lab Contact Hours: 4
Prerequisite: HRMA 1320 and HRMA 1345 .
Description
Manager’s role of the operation of restaurants and foodservices. A systems approach to menu management, purchasing, production, purchase orders, marketing, service and evaluation procedures. Integration of all aspects of operations, laboratory included.
Additional Fee N -
HRMA 3440 - Hotel Operations Credit Hours: 4.0
Lecture Contact Hours: 3 Lab Contact Hours: 4
Formerly HRMA 4340.
Prerequisite: HRMA 3348 .
Description
This course will provide a deep dive into hotel departmental responsibilities, operating policies, and procedures. The learning process will include interactive lectures, group discussions, research, and guest lecturers. Following a rotating schedule, students will shadow management and work within a hotel to reinforce concepts. The course will focus on the responsibilities of the Front Office Manager, Executive Committee, General Manager, and Owner.
Additional Fee Y -
HRMA 3445 - Global Wine Immersion Credit Hours: 4.0
Lecture Contact Hours: 3 Lab Contact Hours: 4
Prerequisite: HRMA 3345 with grade of B or better.
Description
Must be legal drinking age. This course is designed to advance students to a global understanding of wines through learning materials and sensory evaluation of regional wines. The content and the exam for Wine and Spirits Educational Trust (WSET) Level 1 Award in Wine is a required component of this course. The aim of this course is develop students knowledge of wines of the world and the global wine industry, as well as to enable students to gain an internationally recognized professional qualification of Wine and Spirits Education Trust (WSET) Level 1 Award in Wine, which will enhance their employability.
Additional Fee N -
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.
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HRMA 4197 - Sel Tops Hosptlty Mgmnt Credit Hours: 1.0
Lecture Contact Hours: 1.0 Lab Contact Hours: 0.0
Prerequisite: Junior standing or consent of instructor.
May be repeated for credit when topic varies.
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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.
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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.
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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.
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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
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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
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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.
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HRMA 4323 - Advanced Food and Beverage Management Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 5
Prerequisite: HRMA 2220 and HRMA 2343 .
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
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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.
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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.
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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.
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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.
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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
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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.
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HRMA 4346 - Texas Wine and Food Experience Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: HRMA 3345 and consent of instructor.
Description
Must be legal drinking age. Viticulture practices and techniques, as well as production, marketing strategies, business strategies and the corporate culture of the Texas wine industry. Wine tours, seminars and tastings are included as well as a destination food component.
Additional Fee N -
HRMA 4350 - Strategy and Innovation in the Hospitality Industry Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: HRMA 2350 .
Description
The purpose of this course is to provide the students with concepts and applications of strategic management of innovation in hospitality. Due to the uniqueness of services, it is vital to secure sustainable competitive advantages in the market based on innovation in service design and delivery. This course examines various innovation spaces (i.e., product, process), and recognizes several views of innovativeness (e.g., firm-centric, customer-centric, and entrepreneurial). Topics include service-dominant logic, value co-creation, innovation/innovativeness, innovation space, technology and environment, customer-driven business models and competitive advantages resulting from innovation, and entrepreneurial innovation.
Additional Fee N -
HRMA 4352 - Hospitality Organizational Behavior Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: HRMA 2350 .
Description
Employees are the heart and soul of the hospitality industry. This course provides a comprehensive analysis of human behavior and examines how employee behavior affects hospitality organizational performance. Coupling theory and application, it examines three sources of organizational behavior: individuals, groups, and structure. Topics include motivation, motivations, emotions, stress, individual and group behavior, conflict, organizational structure, decision making, communication, and organizational change and development.
Additional Fee N -
HRMA 4353 - Leadership in the Hospitality Industry Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: HRMA 2350 .
Description
Hospitality leadership philosophies. Coaching, teaching, facilitating, and motivating a workforce in various hospitality environments.
Note: There is a writing component to this course that takes place in the University Writing Center requiring an additional time commitment. Further information will be discussed the first day of class.
Typically Offered: Fall, Spring, & Summer
Additional Fee Y -
HRMA 4354 - Advanced Hospitality Operations Management Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: HRMA 2343 .
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
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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.
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HRMA 4360 - Hospitality Internship Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: HRMA 2160 . In order to enroll in this course, you must have completed the following requirements: Already completed at least 700 hours of work experience in the hospitality industry. Received approval for your internship from Instructor prior to enrolling. Submitted Supervisor agreement form. Submit internship application form.
Description
This course helps students discover, develop and demonstrate their highest professional goals to attain their targeted job, while internalizing a process for ongoing development that continues beyond college. Upon completion of this course, students should have completed 1000 work hours, including a 300 hour internship.
Additional Fee N -
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.
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HRMA 4362 - Management Training Work Experience II Credit Hours: 3.0
Lecture Contact Hours: 3.0 Lab Contact Hours: 0.0
Prerequisite: Junior standing and consent of instructor.
Description
Analysis of a hospitality establishment from a managerial perspective while student is employed at that establishment.
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HRMA 4367 - Advanced Lodging Management Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 4
Prerequisite: HRMA 2343 .
Description
Evaluation of operating standards essential to the profitability of a lodging and accommodation enterprise. Application of theory to operational decisions. Includes laboratory.
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HRMA 4370 - Project Development and Management in the Hospitality Industry Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: HRMA 3353.
Description
This course aims to provide students with the knowledge and tools to plan, execute, assess, and evaluate projects in the hospitality industry to ensure set objectives are successfully met. In the hospitality industry projects can be of various natures from construction of a new facility, additions to existing facilities, implementing new training programs, converting software or repositioning a product to increase asset value.
Additional Fee N -
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.
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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.
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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
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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.
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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.
Note: May be repeated for credit when topic varies.
Additional Fee Y -
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.
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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.
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HRMA 4462 - Practical Project Management in the Hospitality Industry Credit Hours: 4.0
Lecture Contact Hours: 3 Lab Contact Hours: 4
Prerequisite: HRMA 4370.
Description
This course aims to present a hands-on approach to problem-solving through innovative solutions in the hospitality industry. Students will solve a real industry problem/challenge presented by a hospitality/travel firm. This course utilizes real-life exercises, access to firm information, interviews with executives, data collected from consumers/employees, and technology to help students solidify this decision making process, and present an innovative solution to industry executives, via analytical skills and creative use of technology and management tools.
Additional Fee N
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