Required Professional Studies for All Tracks
HM 011: Orientation to Hotel and Restaurant Management – Fall, Spring A general orientation to the university, the college, and the Department of Hospitality Management. Students will develop an understanding of academic career planning, the enrollment process, basic interviewing skills, resume building tools and other issues. | HM 421: Hospitality Service Systems – Spring Examination of the complexities of quality and service within all segments of the hospitality industry. Focus on developing problem solving skills, process management skills, work methods, team development skills and evaluation of service systems. Prerequisites: HM 120, 220; 75 hours or more. |
HM 120: Introduction into the Hospitality Industry – Fall Overview of the hospitality industry. Survey of the history, scope, trends, and career opportunities that comprise the four segments of the industry: food service, lodging, travel tourism, and meeting and convention planning. | HM 422: Cost Controls in Hospitality Operations – Fall, Spring Application of accounting principles to analyze control measures used in lodging, events, and commercial/noncommercial food service operations. Includes managerial, financial and ethical considerations associated with procurement and human resources. Prerequisite: ACCTG 231 |
HM 220: Environmental Issues in Hospitality – Spring Overview of environmental issues that impact the hospitality industry. Includes principles of foodborne disease function and transmission, blood-borne pathogens, Hazard Analysis Critical Control Point (HACCP) system, food safety principles and applications, workplace safety, conservation of natural resources, solid waste management, air quality, and government regulations in the hospitality industry. Prerequisite: sophomore standing | HM 423: Facility, Risk and Security Management – Fall Evaluation and selection of equipment, maintenance contracts, layout, and design of hospitality operations, facility renovation and selection of consultants. Assessment of safety and security measures and development of risk management programs. Prerequisite: HM 375 or HM 376 or HM 377 |
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HM 275: Structured Field Experience HM – Fall, Spring, Summer Planned experience in a hotel, restaurant, food service or health care operation; minimum of 200 hours exclusive of course work. Required for Hotel and Restaurant Management majors who have completed 30 hours of course work. Prerequisite: HM 120, consent of advisor, sophomore standing |
HM 475: Internship in the Hospitality Industry – Fall, Spring, Summer Planned and supervised experience in a hospitality operation, minimum of 400 hours. Prerequisites: Junior HM student, HM 4375, 376, 377, 421; consent of program director. |
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HM 341: Principles of Food Production Management – Fall, Spring Basic principles and theories of foodservice systems; menu planning; development, standardization, adjustment, and costing of quantity recipes; procurement and production of quality food; foodservice computer applications. Prerequisite: HM 220 or BIOL 455 or concurrent enrollment |
HM 482: Human Resource Management in the Hospitality Industry – Spring Emphasizes the role of the hospitality manager and dietician as facilitator, trainer and motivator of employees. Focuses on the fundamentals of successful training and development of a service-oriented work force. Special attention is given to the unique problems associated with the labor-intensive hospitality and food service industries. Prerequisite: HM 475 |
HM 361: Principles of Lodging Operations – Fall The development of the lodging industry and current trends. Organization and administration of lodging operations including front desk, housekeeping, laundry, sales/marketing, management, and other positions common to lodging operations. | HM 621: Hospitality Law – Fall Legal aspects of managing hospitality operations and responsibilities for the operations, patron civil rights, government regulations, franchising and commercial transactions. Prerequisite: HM 475 |
HM 363: Principles of Convention, Meeting, and Event Management – Fall This course introduces the roles of convention, meetings, and events. This course identifies environmental and technological trends in the industry and exposes the students to meeting, convention, and event management systems. Prerequisite: HM 120 |
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Professional Elective Options For All Tracks | |
HM 331- Professional Club Management Exploration of topics involved in club management. Topics discussed are history and current trends of public and private clubs, food and beverage service, marketing, and event and financial management. | MANGT 520 - Organizational Behavior Examination of psychological and sociological variables important in understanding individual motivation, group functioning, change, creativity, and leadership in organizations. Prerequisite: MANGT 420 |
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HM 370- The Business of Wedding Consulting This course will introduce the student to the competencies required to become a professional wedding consultant. Students will analyze essential services that provide the necessary infrastructure for a wedding event and will examine the business, creative and practical aspects of coordinating the wedding environment. |
MANGT 530 - Industrial & Labor Relations Basic course in industrial and labor relations. Broad coverage of institution of collective bargaining and its environment, the goals and operation of labor unions, the impact of unions of management, and labor relations law. |
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HM 427- Travel and Dining Auction Event Management Application of event planning principles by analyzing previous travel and dining auctions, managing and executing the current year’s travel and dining auction, and evaluating the results. Prerequisites: HM 275, HM 363, instructor’s permission required |
MANGT 531 - Human Resource Management This course provides an overview of the human resource systems and processes needed to achieve organizational effectiveness and strategic success. All key functional areas including human resource planning, staffing, performance management, employee development, and compensation are addressed. |
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HM 430- Study Abroad Experience in HM A faculty-led study abroad experience in hospitality management. Note: repeatable |
MANGT 550 - Organizational Training & Development The process of training and developing the human resources in organizations, which includes organizational diagnosis, needs assessment, program design, appropriate methodologies, program implementation, transfer of training, and the evaluation of program effectiveness. Current trends in the content and process of training and development activities are also examined. Prerequisites: MANGT 520, MANGT 531 |
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HM 442- Introduction to Wines Overview of wine varietals and major wine regions of the world, tasting and identifying wine varietals based on their specific characteristics, proper purchasing and service of wines, and using wines to complement foods. Prerequisite: 21 years of age |
MANGT 595 - Business Strategy An integration of previous courses through the study of problems in policy formulation and implementation. Cases and current topics with emphasis on strategic planning. Open only to seniors and non-business graduate students. Prerequisites: FINAN 450, MANGT 420, MKTG 400, and senior level students |
HM 462 - Advanced Wines An in-depth look at specific wine producing regions and sub-regions, a critical view of wines that define these regions, and preparations for service of wine in the hospitality industry. Prerequisites: HM 422, and at least 21 years of age | MANGT 623 - Compensation & Performance Management An in-depth critique of compensation system design and performance management strategies needed to attract, retain, develop and motivate the human capital required for organizational effectiveness and strategic success. Prerequisite or concurrent enrollment MANGT 531. |
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HM 624 - Procurement in the Hospitality Management Principles and theories of procurement of food and supplies for hospitality operations. Includes management, financial, safety and ethical considerations in the procurement process. Prerequisite: HM 342 |
MKTG 450 - Consumer Behavior An examination of consumer motives, attitude’s, and decision processes as these relate to product imagery and purchase symbolism. The sociological and psychological foundations of marketplace choice are analyzed, including life style, social status, age, income, taste, habit, custom, fashion, self-concept, and opinion influences. Prerequisite: MKTG 400 |
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ENTRP 340: Introduction to Entrepreneurship The foundation course of the Entrepreneurship program, this course examines the entrepreneurial process. The course focuses on business start-up, but will also address organizational entrepreneurship. The course will address the process of creativity and innovation and its impact on the success of a business start-up. Specific topics covered include new venture planning, marketing, financing, and management. |
MKTG 544 - International Marketing This course deals with the problems and perspectives of marketing across national boundaries. It also focuses on the tools and practices for structuring and controlling marketing programs related to overseas business. Emphasis is on the management of marketing functions, in a global context. Topics include international trade organizations, international economic factors, foreign business customs, and the international marketing mix. Prerequisite: MKTG 400 |
GEOG 300 - Geography of Tourism The geography of tourism is concerned with the structure, form, use, and conservation of the landscapes as well as with such spatial conditions as the location of tourist areas and the movements of people from place to place. This course addresses such concepts as the economic, environmental, social, and cultural impacts of tourism as well as examining the tourist geography of each of the world’s regions, focusing on the major tourist areas. | PSYCH 560 - Industrial Psychology Survey of human behavior and psychological principles in an industrial/personnel context. Topics include: recruiting, selecting, and training personnel; evaluating their job performance; conducting job analyses; and implementing compensation strategies. Prerequisite: PSYCH 110 |
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GERON 315 - Introduction to Gerontology A multidisciplinary introduction to the field of aging. Examines social, psychological, developmental, organizational, and economic aspects of aging. Theoretical, methodological, and applied issues of aging related to contemporary American society. |
SOCIO 570 - Race & Ethnic Relations in the U.S.A. This survey of racial and ethnic relations focuses on discrimination and conflict now as well as on background factors of the past to enlarge understanding of dominant and minority groups. Prerequisite: SOCIO 211 |
HORT 210 - Concepts of Floral Design An introduction to the use of flowers and related products with emphasis on fundamentals of design. Note: Two hour recitation and three hours studio a week. |
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