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HomeAcademicsCourse DescriptionsUndergraduate

Course Descriptions

Undergraduate

Bachelor of Science in Hotel and Restaurant Management.

At Hilton College, undergraduate course offerings are current and relevant, reflecting the day-to-day challenges and opportunities facing the hospitality industry. From the basics of lodging and restaurant management to more advanced offerings in hospitality marketing, technology, gaming and casino management, and wine and spirits, you will choose 75 semester credit hours that will pique your interest, complement your talents and help you frame your future. Combined with real world work experience gained through hospitality practicums, and/or internships, your coursework will provide a strong foundation for a successful career in the very dynamic hospitality industry. 

 Number

Description

Credit

HRMA 1101Hospitality Technology
Co-requisite:
Concurrent enrollment in 1337 Introduction to technology and its application within the hospitality industry from a managerial and strategic perspective.
1. (1-0)
HRMA 1337Introduction to the Hospitality Industry
History and development of the hospitality industry, including food, beverage and lodging management.
3. (3-0)
HRMA 1340Systems of Accounts in the Hospitality Industry (formerly HRMA 2340)
Prerequisite: HRMA 1101  Financial record keeping and reporting, utilizing uniform systems of accounts for hotels, restaurants and clubs, with emphasis on payroll, statement analysis and computer applications.
3. (3-0)
HRMA 1345Safety, Sanitation & Security in the Hospitality Industry (formerly HRMA 1245 and 4351)
Integration of safety, sanitation and security 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.
3. (3-0)
HRMA 1422Food Service Production & Operations I (formerly HRMA 2422)
Prerequisite: Credit for or concurrent enrollment in HRMA 1101, 1337 and 1345  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.
4. (3-4)
HRMA 2115Dean's Leadership Series
Leadership styles, philosophies and how they contribute to success in the hospitality industry. Leaders from major hospitality corporations including alumni and young emerging leaders present. May repeat for credit three times.
1. (1-0)
HRMA 2160Hospitality Practicum I
Prerequisite: HRMA 1337  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.
1. (1-0)
HRMA 2220Food Service Production & Operations II (formerly HRMA 1220)
Prerequisite: HRMA 1422  Application of service concepts within the hospitality industry. Guest services, building customer loyalty, service quality and advanced service methods.
2. (2-0)
HRMA 2315Introduction to Spa Management
The nature of the spa industry, its history, future and characteristics. To develop a working and hands-on knowledge of spa operations.
 3. (3-0)
HRMA 2335Facilities Management
Prerequisite: HRMA 1337  Service styles, practices and procedures in food service operations, including laboratory experiences.
3. (3-0)
HRMA 2350Managing in the Service Environment (formerly HRMA 2250)
Prerequisite: Credit for or concurrent enrollment in HRMA 1337  Application of service concepts within the hospitality industry. Guest services, building customer loyalty, service quality and advanced service methods.
3. (3-0)
HRMA 2365Tourism
Prerequisite: ENGL 1304  An 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.
3. (3-0)
HRMA 2367Lodging Management
Prerequisite: HRMA 1337  Theoretical applications of lodging operations management coupled with laboratory experience.
3. (2-3)
HRMA 2368Room & Housekeeping Management
Prerequisite: HRMA 2367  Operation of a rooms department of a typical full-service or selective-service lodging facility. Management responsibilities together with operational techniques.
3. (3-0)
HRMA 2373Spanish for the Hospitality Industry
Introduction to basic Spanish skills to perform more efficiently in the hospitality workplace.
3. (3-0)
HRMA 2382Introduction to Club Management
Introduction to environments, opportunities and strategies pertinent to managing the functions of a private club.
3. (3-0)
HRMA 3153Hotel Marketing New York Style
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.
1. (1-0)
HRMA 3154Restaurant Marketing Chicago Style
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.
1. (1-0)
HRMA 3160Hospitality Practicum II (formerly HRMA 4160)
Prerequisite: HRMA 2160  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.
1. (1-0)
HRMA 3197Selected Topics in Hospitality
May be repeated when topics vary.
1-3
HRMA 3256Hotel Gaming Operations in New Jersey I
Prerequisite: HRMA majors  Hotel and gaming operations on an experiential basis through multiple tours and interviews with department heads and managers. Written report required.
2. (1-3)
HRMA 3257Hotel Gaming Operations in Nevada I
Prerequisite: HRMA majors  Hotel and gaming operations on an experiential basis through multiple tours and interviews with department heads and managers. Written report required.
2. (1-3)
HRMA 3321Contract Food Service Management (formerly HRMA 3221)
Prerequisites: HRMA 1337 and 1345  The field of professional contract food management, including the accounting, legal, marketing, sales, production and personnel functions.
3. (3-0)
HRMA 3322Kitchen Operations Management
Prerequisite: HRMA 1422 Food preparation techniques based on menu and recipe requirements, including ingredient quality and yield factors. Aesthetic plate and buffet presentations. Includes laboratory.
3. (2-3)
HRMA 3327Restaurant Layout & Design
Prerequisites: HRMA 2220 and 2335  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.
3. (3-0)
HRMA 3329Catering & Food Styling
Food preprations for a large banquet/catering operation. Laboratory experience in ordering food, costing recipes, labor calculations and preparation and presentation of food.
1. (2-4)
HRMA 3335Alcoholic Beverage Production
Prerequisites: 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 spirituous 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.
3. (2-2)
HRMA 3336Beverage Management
Manager's role and responsibility in developing and operating a facility serving alcoholic beverages. Emphasis on product.
3. (3-0)
HRMA 3341Hospitality Managerial Accounting
Prerequisite: HRMA 1340 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.
3. (3-0)
HRMA 3342Club Operations Management
Prerequisites: HRMA 1337 and 1340  Private club management as contrasted with traditional profit-motivated segments of the hospitality industry.
3. (3-0)
HRMA 3343Hospitality Cost Controls
Prerequisites: HRMA 1340 and 1422 Principles and procedures for controlling food, beverage and labor costs in the  hospitality industry.
3. (3-0)
HRMA 3345Wine Appreciation
Prerequisite: junior standing and legal drinking age  Wine producing regions of the world. Compiling of wine lists, serving and recommending wine and food combinations.
3. (2-2)
HRMA 3349Hospitality Purchasing
Prerequisite: HRMA 1337  Procedures and practices in the purchasing function for acquiring hospitality services, food, beverages, equipment and supplies.
3. (3-0)
HRMA 3352Human Resource Management
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.
3. (3-0)
HRMA 3356Resort Management
Prerequisite: HRMA 2367 or consent of instructor  Management of resort properties, labor, culture and purchasing decisions.
3. (3-0)
HRMA 3357Gaming & Casino Management
Prerequisite: HRMA 1337  Overview of gaming industry: lotteries, pari-mutuel wagering and casino operations. Subjects examined include: operation, marketing, accounting, controls, security and social consequences.
3. (3-0)
HRMA 3358Hospitality Industry Law
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.
3. (3-0)
HRMA 3361Hospitality Marketing
Prerequisite: 3 hours of approved social sciences Principles and procedures for managing the hospitality marketing function.
3. (3-0)
HRMA 3362Management Training Work Experience I
Prerequisites: sophomore standing and consent of instructor  Analysis of a hospitality establishment from a managerial perspective while student is employed at the establishment.
3
HRMA 3364Hotel Sales
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.
3. (3-0)
HRMA 3365Modern American Business Culture
Prerequisite: HRMA 1337 or consent of instructor  Recent historical developments and other aspects of American business as it relates to cultural diversity.
3. (3-0)
HRMA 3371Etiquette & Protocol in Social Settings
Etiquette and protocol in business and social settings. Domestic and international common courtesies, greetings and introductions, communications and dining etiquette.
3. (3-0)
HRMA 3372Convention & Meeting Management
Prerequisite: HRMA 2367  Convention and association management, emphasizing program planning, budgeting, marketing, public relations, food & beverage and hospitality planning, audio visual and transportation coordination, exhibit sales and management, contract and lease negotiations, and human resources.
3. (3-0)
HRMA 3378Entertainment & Venue Management
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.
3. (3-0)
HRMA 3379Entertainment & Venue Marketing
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, sponsorships, public relations, sales, advertising and licensing.
3. (3-0)
HRMA 3384Gourmet Night Management I
Prerequisites: HRMA 1337 and consent of instructor  Enrollment limited to students serving as directors or assistant directors for Gourmet Night. Food & beverage management, logistics management, marketing, operations management, service management and wine management. Recruitment and training management of student volunteers.
3. (3-0)
HRMA 3386Living & Working in Space
Prerequisites: 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.
3. (3-0)
HRMA 3387Management & Operations of Senior Living Facilities
Prerequisite: ENGL 1304  Career opportunities, management and operation of senior living facilities.
3. (3-0)
HRMA 3339Senior Honors Thesis I
Prerequisites: approval of Dean of the College and the HRM Office of Student Services
3. (3-0)
HRMA 4132Beverage Management & Marketing Internship
Prerequisites: junior standing, minimum 21 years of age, and consent of instructor  Application of theoretical approaches to the study of beverage management and marketing thorough a supervised practicum in the wine and spirits industry.
1. (1-0)
HRMA 4153Sales Techniques for the Hospitality Industry
Analysis of successful strategies in sales marketing in the highly competitive and ever-changing market in the hospitality industry.
1. (1-0)
HRMA 4197
HRMA 4297
HRMA 4397
Selected Topics in Hospitality Management
Prerequisite: junior standing or consent of instructor  May be repeated for credit when topic varies.
1-3
HRMA 4198
HRMA 4298
HRMA 4398
Special Problems in Hospitality Management
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.
1-3
HRMA 4256Hotel Gaming Operations in New Jersey II
Prerequisite: HRMA 3256  Analyze, synthesize and design projects using research methodologies in hotel and gaming operations. Written report required.
2. (3-0)
HRMA 4257Hotel Gaming Operations in Nevada II
Prerequisite: HRMA 3257  Analyze, synthesize and design projects using research methodologies in hotel and gaming operations. Written report required.
2. (3-0)
HRMA 4322Restaurant Management
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.
3. (1-6)
HRMA 4323Advanced Food & Beverage Management
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.
3. (1-6)
HRMA 4324Applied Nutrition for Hospitality Management
Principles of nutrition, layout and design of fitness centers and consumer research. Computer-based nutritional analysis for development of menus.
3. (1-6)
HRMA 4325Food Product Development for the Hospitality Industry
Prerequisites: HRMA 1422  Theoretical and practical consideration in the development of commercial food products for the hospitality industry.
3. (1-6)
HRMA 4326Catering Management
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.
3. (3-0)
HRMA 4328Restaurant Development
Prerequisites: HRMA 3341, 3343 and 3361  Analysis and evaluation of food service operation development, emphasizing marketing analysis, location, valuation and financing.
3. (3-0)
HRMA 4336Beverage Marketing
Prerequisites: junior standing  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 decisions.
3. (3-0)
HRMA 4338Hotel Development
Prerequisites: HRMA 3341 and 3361 or consent of instructor  Analysis and evaluation of hotel development. Emphasizing marketing analysis, location, valuation and financing.
3. (3-0)
HRMA 4340Hotel Operations
Prerequisite: HRMA 3341 Hotel operating policies and procedures; relation of these policies to philosophies and objectives.
3. (3-0)
HRMA 4343Financial Administration for the Hospitality Industry
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.
3. (3-0)
HRMA 4344California Wine Experience
Prerequisites: HRMA 3345 or consent of instructor; must be of legal drinking age  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 are included. Students to defray expenses for their travel and lodging.
3. (3-0)
HRMA 4353Leadership in the Hospitality Industry (formerly HRMA 2351)
Prerequisites: HRMA 1337 and 3352  Hospitality leadership philosophies. Coaching, teaching, facilitating and motivating a workforce in various hospitality environments.
3. (3-0)
HRMA 4354Advanced Hospitality Operations Management
Prerequisites: HRMA 3343 and credit for or concurrent enrollment in final HRMA area of emphasis courses  Managing resources to produce hospitality products and services. Utilizing quantitative and qualitative analysis to evaluate efficiencies and effectiveness of managing resources.
3. (3-0)
HRMA 4355Event Administration
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 and marketing; merchandising and promotions. Can be repeated when venue changes.
3. (3-0)
HRMA 4357Current Issues in Gaming Management
Prerequisite: HRMA 3357  Analysis of current issues in gaming industry with emphasis on historical, current and future trends and the interrelationship within the hospitality/tourism industry.
3. (3-0)
HRMA 4358Alcoholic Beverage Law & Regulations
Prerequisite: junior standing  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.
3. (3-0)
HRMA 4361Marketing Strategies in the Hospitality Industry
Prerequisites: junior standing and HRMA 3361  Strategic analysis and organizational decisions involved in creating and maintaining markets in the hospitality industry.
3. (3-0)
HRMA 4362Management Training Work Experience II
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.
3. (3-0)
HRMA 4367Advanced Lodging Management
Prerequisites: HRMA 3343  Evaluation of operating standards essential to the profitability of a lodging and accommodation enterprise. Application of theory to operational decisions. Includes laboratory.
3. (2-4)
HRMA 4372Contemporary Management Trends in Hospitality
Prerequisites: ENGL 1304, HRMA 2350 and/or junior standing  Current managerial challenges facing the hospitality manager.
3. (3-0)
HRMA 4373Current Issues in Convention Services
Prerequisite: HRMA 3361  Analysis of current issues in convention, meeting and event management with emphasis on current and future trends and their impact on the hospitality industry.
3. (3-0)
HRMA 4374French Culture & Tourism
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 food service management and convention management. This course takes place in France.
3. (3-0)
HRMA 4375French Wine Production & Distribution
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.
3. (3-0)
HRMA 4376Japanese Lodging Industry
Prerequisite: Consent of instructor  Japanese hotel brand companies and management strategies. This course takes place in Japan.
3. (3-0)
HRMA 4377Japanese Culture & Tourism
Prerequisite: Consent of instructor  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.
3. (3-0)
HRMA 4382Advanced Club Operations
Prerequisite: HRMA 1337  Strategic management in the private club industry. Analysis of environments, opportunities and strategies peculiar to managing the functions in a private club.
3. (3-0)
HRMA 4384Gourmet Night Management II
Prerequisites: HRMA 3384 and consent of instructor  Enrollment limited to students who are serving as directors or assistant directors for Gourmet Night. Food & 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.
3. (3-0)
HRMA 4387Food Service in Space for the 21st Century
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 food service system for long-duration space missions.
3. (3-0)
HRMA 4388Managing for Diversity in the Hospitality Industry
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.
3. (3-0)
HRMA 4399Senior Honors Thesis II
Prerequisites: HRMA 3399 and approval of Dean of the College and the HRM Office of Academic Services
3.