Course Descriptions for a Bachelor of Science in Hotel and Restaurant Management

Hospitality Technology

Co-requisite: Concurrent enrollment in 1337

Introduction to technology and its application within the hospitality industry from a managerial and strategic perspective.

Introduction to Hospitality Industry

History and development of the hospitality industry, including food, beverage, and lodging management.

Systems 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

Safety, Sanitation, and 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

Food Service Production and Operations (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.

Dean's Leadership Series

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. May repeat for credit three times.

Hospitality Practicum I

Prerequisite:HRMA 1337 and sophomore standing.

Employment in hospitality setting for a minimum of 300 clock hours in an instructor approved learning situation and participation in a number of career preparation activities.

Food and Beverage Service (formerly HRMA 1220)

Prerequisite: Prerequisite:HRMA 1422

Application of service concepts within the hospitality industry. Guest services, building customer loyalty, service quality, and advanced service methods.

Facilities Management

Prerequisites: HRMA 1337

Service styles, practices, and procedures in food service operations, including laboratory experiences.

Managing in the Service Environment (formerly HRMA 2250)

Prerequisites: 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.

Tourism

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

Lodging Management

Prerequisite: HRMA 1337

Theoretical applications of lodging operations management coupled with laboratory experience

Room and 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

Introduction to Club Management

Introduction to environments, opportunities, and strategies pertinent to managing the functions of a private club

Hotel 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

Restaurant 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

Hospitality 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

Selected Topics in Hospitality

May be repeated when topics vary.

Hotel 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.

Hotel 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.

Contract 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.

Kitchen Operations Management

Prerequisite: HRMA 2422.

Food preparation techniques based on menu and recipe requirements, including ingredient quality and yield factors. Aesthetic plate and buffet presentations. Includes laboratory.

Restaurant Layout and Design

Prerequisites: HRMA 2335, 2422 and 3322.

Location and arrangement of equipment for efficient utilization of space and development of work flow patterns to meet operational requirements. Work optimization, human interactions, and styles of service and room configurations for front of the house.

Catering and 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.

Standards of Wine, Spirits, and Beer

Prerequisites: CHEM 1301, 1302, legal drinking age, and either major in HRMA or consent of instructor.

Production of wine, beers, distilled spirits, and cordials. Standards of quality, processing, storage, service, 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.

Beverage Management

Prerequisite: HRMA 2422.

Manager's role and responsibility in developing and operating a facility serving alcoholic beverages. Emphasis on product.

Hospitality Managerial Accounting

Prerequisite: HRMA 2140.

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.

Club Operations Management

Prerequisite: HRMA 2140.

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.

Hospitality Cost Controls

Prerequisites:HRMA 1337 and 2340.

Private club management as contrasted with traditional profit-motivated segments of the hospitality industry.

Wine 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.

Hospitality Purchasing

Prerequisite: HRMA 1337.

Procedures and practices in the purchasing function for acquiring hospitality services, food, beverages, equipment, and supplies.

Human 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.

Resort Management

Prerequisite:HRMA 2367 or consent of instructor.

Management of resort properties, labor, culture, and purchasing decisions.

Gaming and 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.

Hospitality 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.

Hospitality Marketing

Prerequisite: 3 hours of approved social sciences

Principles and procedures for managing the hospitality marketing function.

Management 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.

Hotel 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.

Modern American Business Culture

Prerequisites: Prerequisite:HRMA 1337 or consent of instructor.

Recent historical developments and other aspects of American business as it relates to cultural diversity.

Etiquette and Protocol in Social Settings

Etiquette and protocol in business and social settings. Domestic and international common courtesies, greetings and introductions, communications, and dining etiquette.

Convention and Meeting Management

Prerequisite: HRMA 2367

Convention and association management, emphasizing program planning, budgeting, marketing, public relations, food and beverage and hospitality planning, audio visual and transportation coordination, exhibit sales and management, contract and lease negotiations, and human resources.

Gourmet Night Management I

Prerequisites: HRMA 1337 and consent of instructor

Enrollment limited to students serving as Director or Assistant Director for Gourmet Night. Food and beverage management, logistics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers.

Living and 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.

Senior Honors Thesis I

Prerequisites: approval of Dean of the College and the HRM Office of Student Services.

Beverage Management and 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.

Sales Techniques for the Hospitality Industry

Analysis of successful strategies in sales marketing in the highly competitive and ever-changing market in the hospitality industry.

Selected Topics in Hospitality Management

Prerequisite: junior standing or consent of instructor.

May be repeated for credit when topic varies.

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.

Restaurant Management

Prerequisites: HRMA 2250 and 3322.

Manager's role in restaurant operations. Control systems as diagnostic indicators, the role of managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food, service, and facilities quality.

Hotel Gaming Operations in New Jersey II

Prerequisites: Prerequisite: HRMA 3256. Analyze, synthesize, and design projects using research methodologies in hotel and gaming operations..

Written report required.

Hotel Gaming Operations in Nevada II

Prerequisites: Prerequisite: HRMA 3257. Analyze, synthesize, and design projects using research methodologies in hotel and gaming operations..

Written report required.

Restaurant Management

Prerequisites: HRMA 2350, 3322.

Manager's role in restaurant operations. Control systems as diagnostic indicators, the role of managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food, service, and facilities quality.

Advanced Food and 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.

Applied Nutrition for Hospitality Management

Principles of nutrition, layout and design of fitness centers, and consumer research. Computer based nutritional analysis for development of menus.

Food Product Development for the Hospitality Industry

Prerequisites: HRMA 1422.

Theoretical and practical consideration in the development of commercial food products for the hospitality industry.

Catering 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.

Restaurant Development

Prerequisites: HRMA 3341, 3343, and 3361.

Analysis and evaluation of food service operation development emphasizing marketing analysis, location, valuation, and financing.

Beverage 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 decision.

Hotel Development

Prerequisites: HRMA 3341 and 3361 or consent of instructor

Analysis and evaluation of hotel development. Emphasizing marketing analysis, location, valuation, and financing.

Hotel Operations

Prerequisite: HRMA 3341.

Hotel operating policies and procedures; relation of these policies to philosophies and objectives.

Financial 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.

California 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 will be included. Students to defray expenses for their travel and lodging.

Leadership 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.

Advanced 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.

Event 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 marketing; merchandising and promotions. Can be repeated when venue changes.

Current 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 with the hospitality/tourism industry.

Alcoholic Beverage Law and 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.

Marketing 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.

Management 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.

Advanced Lodging Management

Prerequisites: HRMA 3343, 4340, senior standing and credit for or concurrent enrollment in HRMA 4338.

Evaluation of operating standards essential to the profitability of a lodging and accommodation enterprise. Application of theory to operational decisions. Includes laboratory.

Current 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.

French Culture and 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.

French Wine Production and 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.

Japanese Lodging Industry

Prerequisite: Consent of instructor.

Japanese hotel brand companies and management strategies. This course takes place in Japan.

Japanese Culture and 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.

Advanced Club Operations

Prerequisites: HRMA 1337 .

Strategic management in the private club industry. Analysis of environments, opportunities, and strategies peculiar to managing the functions in a private club.

Gourmet Night Management II

Prerequisites: HRMA 3384 and consent of instructor.

Enrollment limited to students who are serving as Director or Assistant Director for Gourmet Night. Food and beverage management, logisitics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers for area student is directing. Develop training manuals, order equipment, market event, and oversee respective areas.

Food 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.

Managing 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.

Senior Honors Thesis II

Prerequisites: HRMA 3399 and approval of Dean of the College and the HRM Office of Academic Services.