HADM 3010 Perspectives in the Hospitality Industry
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 6
Description

This course provides an overview of the historical evolution and development of the modern lodging, food service, travel and tourism, and other hospitality-related industries. Current situation and future trends of the hospitality enterprise system are examined in relation to career opportunities.

HADM 3310 Hotel Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 6
Description

This course is designed to present an overview of the basic components of hotel operations; a historical view of the development of the hotel industry; and understanding of the functions of front and back of the house hotel operations; classifications of hotel products/services; and future trends in hotel development and operations.

HADM 3350 Meeting and Trade Show Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 6
Description

This is a survey course in meetings and trade show management which provides students with a broad overview of the basic structure of large meetings and trade show management. Subject matter includes the role of the corporate, association, and independent meeting planner. The course also includes an examination of trade show purposes, types of facilities, budgeting, contracting, scheduling, and organization structures. Industry trends, issues, and employment opportunities within the disciplines of meetings and trade shows are also covered.

HADM 3401 Principles of Food Production
Credit Hours 2.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6
Description

Students must concurrently enroll in HADM 3402, Food Production Lab. This is the lecture component of the introductory course in quantity food production. The principles of commerical and institutional food production, emphasizing the terminology, utensils, equipment,fundamental culinary procedures, sanitation and safety standards, standardized recipes, and recipe costing are covered.

HADM 3402 Food Production Lab
Credit Hours 1.0
Corequisites HADM 3401
Requirements Must meet RCB upper division course requirements and 45 semester hours
Description

Lab fee $75.00 (for products used in the course), fall and spring terms and $50.00 for summer terms. Students must concurently enroll in HADM 3401 (2) lecture section. This is a hands-on-food preparation lab where students will interact with and demonstrate the principles of quantity food production in a food production facility. Classes meet once a week for 14 weeks.

HADM 3420 Restaurant and Food Service Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6
Description

This course covers the history, organization, and development of modern food service concepts: industry demographics, impact of restaurants’ location, menu design, business entities, franchising, service delivery systems, equipment selection, facility layout, and career demands. The food service industry includes not only commercial table service restaurants and fast food operations, but all public and private operations offering food service to a constituency that includes retail, contract feeding, military, education, health care, transportation, and recreation areas.

HADM 3490 Private Club Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6
Description

This course explores the operation and management of private city, country, and athletic clubs. Topics include the general manager concept, organizational structure of clubs, board of directors, membership requirements, equity and nonequity clubs, tax-exempt clubs and nontax-exempt clubs, duties and responsibilities of department heads in private clubs, governmental regulations, the future of clubs, and the relationship of private clubs to the hospitality industry.

HADM 3500 Beverage Management Prerequisite: Students must be 21 years of age
Credit Hours 3.0
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6
Description

Authorization of age is provided prior to registration. Lab fee $60.00 (for products used in the course). The management of the purchasing, merchandising, control, pricing, cellar management and inventory control of wine is covered. Emphasis is given to management elements of wine purchasing and retail sales with a restaurant or hotel operations. Responsible alcohol consumption, legal liability and moral obligations pertaining to the sale and consumption of alcoholic beverages are covered. The course is designed to develop an appreciation of viticulture and oenology and instill a deeper knowledge of wines to pair with food. Wines are introduced in their historical context and viniculture and viticulture are explained. The course covers the world’s twelve major grapes varieties country by country.

HADM 3600 Event Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 6
Description

This course is a survey course in expositions, fairs and entertainment management that provides students with a broad overview of the basic structure of expositions, fairs and entertainment organizations. Subject matter includes expositions, fairs and entertainment purposes; types of facilities; management; organization; current industry trends/issues; and employment opportunities with special emphasis given to overall event management.

HADM 3720 Hospitality Law
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CPS 1, 6
Description

This course examines federal, state and local laws applicable to the operation of food and lodging enterprises. The student also studies innkeeper-guest relationship and liability issues impacting ownership, management, and employees. Bailment, agency, and contracts are presented in the context of hospitality enterprises.

HADM 3750 Hospitality Human Resources Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 6
Description

This course investigates the study of organizational behavior, selection and placement of personnel, role of supervision, performance appraisal, wage and salary administration, employee motivation, communication and training as they pertain to the establishment of an effective employee relations program in hospitality businesses.

HADM 3760 Hospitality Service Marketing
Credit Hours 3.0
Prerequisites MK 3010 or consent of instructor and BCOM 3950 and MGS 3100
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6
Description

This course provides an introduction to service marketing and its application to the hospitality industry, including the application of basic marketing concepts and research methods. The course will also cover the design and delivery of a marketing plan for a hospitality business.

HADM 3800 Hospitality Quality Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours
Description

An examination of the issues and strategies of hospitality service where service is defined as, “a useful activity that does not produce a tangible product” but produces results for customers and, in come cases, actually changes customers; The concept of service and linkages to the functional areas of marketing, operations and human resources of hospitality businesses will be discussed. Different strategies for planning and implementing effective customer service will be covered including Six Sigma and utilizing Malcolm Baldrige Quality for Excellence criteria in a variety of hospitality settings including hotels, restaurants, foodservice operations, convention/meeting facilities, venues and clubs.

HADM 4100 Hospitality Financial Analysis
Credit Hours 3.0
Prerequisites FI 3300 or consent of instructor
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6
Description

Lab fee $70.00 (includes a certification exam, Certification in Hospitality Industry Analytics). Internal systems for monitoring revenues and expenses, ratio analysis, break-even, and closing point are pre- sented as additional financial tools for the owner-manager. Other topics include labor costs analysis and scheduling techniques; the menu as a cost control and marketing tool; sales mix analysis; pricing theories and methodology; food and beverage purchasing; and inventory systems. The course also covers the Uniform System of Accounts for Restaurants and Small Hotels and Motels, financial reporting for opera- tional analysis, and proforma development.

HADM 4200 Venue and Facility Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6
Description

This course will focus on the principles and practices of facility and venue management. The course will provide an overview of managing a variety of venues including arenas, amphitheaters, auditoriums/theaters, convention centers, stadiums and special event facilities. Ownership and governance of facilities will be discussed including current funding approaches used in building and operating different types of venues. The major functional areas will be discussed in detail.

HADM 4300 Aviation Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1 ,2, 6
Description

This course is designed to provide students with a foundation of information on airline management and airport management in what collectively will be referred to as “aviation management.” The course will cover aviation history, laws and regulations impacting airlines and airports, security issues, technology including yield management principles applied to airline fares and career opportunities in this industry. Domestic and international airlines and airports will be covered.

HADM 4389 Directed Readings in Hospitality Administration
Credit Hours 1.0 - 3.0
Prerequisites Consent of instructor
Requirements Must meet RCB upper division course requirements and 45 semester hours
Description
HADM 4400 Airline Management and Marking
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6
Description

This course focuses on airline business and marketing strategies as tied to airline operations. Key airline functional areas such as airline forecasting, pricing, scheduling, fleet planning, human and labor relations and financing will be included. The interaction between airline operations, business planning and marketing strategies is explored. International aviation will be explored as it relates to airline business and marketing plans.

HADM 4450 Airport Operations and Management
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours
Description

CSP: 1.2.6.
This course provides an overview of operations, management, planning and design of airports. It is designed to provide students with high-level familiarity with major parts of an airport. It also provides a context for understanding and expressing issues related to airports. Emphasis will be placed on understanding the management, operations and planning of an airport and economic constraints under which the industry operates.

HADM 4600 Hospitality European Experience
Credit Hours 3.0
Prerequisites None
Requirements Must meet RCB upper division course requirements and 45 semester hours, CSP Word, PowerPoint
Description

This course explores hospitality operations in European countries including hotels, restaurants, convention center, spas and resorts, casino operations and producers such as wineries and breweries. The focus of the course, held in conjunction with the European Hospitality Study Abroad trip, is a comparative analysis of this industry including economic impact, organizational stucture, market segmentation, human resource issues, service management and sustainable practices. Students will visit a variey of hospitality operations including time with management teams to discuss the specific operational details of the business. Comparative analyses will be involved between the European countries visited as well as with the hospitality industry in the United States.

HADM 4800 Hospitality Strategic Leadership-CTW
Credit Hours 3.0
Prerequisites Completion of 12 semester hours in required HADM courses
Description

This course satisfies critical thinking through writing requirements. The course involves the integration and application of interdisciplinary management concepts, theories and practices to hospitality enterprises. The course integrates academic and practical experiences in the analysis of current economic, political and social issues impacting the formulation, implementation and sustainment of strategic business plans in the hospitality industry. Analysis of the environments, opportunities and strategies peculiar to managing the strategy function in the hospitality industry will be covered.

HADM 4900 Hospitality Field Experience
Credit Hours 0.0
Prerequisites Completion of 400 work units
Requirements Must meet RCB upper division course requirements and 45 semester hours
Description

CSP: 1, 6. All hospitality majors, upon completion of 400 units of hospitality work experience and upon completion of the work-study portfolio, must register for HADM 4900. This course carries no hours credit, and there are no tuition fees involved. Grading is satisfactory/Unsatisfactory based on successful completion of the work-hour
requirement and the portfolio which details work experiences and involves the students’ self-critique of their skills and knowledge in preparation for a career in the hospitality industry.

HADM 4990 Hospitality Management Practicum
Credit Hours 1.0 - 3.0
Prerequisites Approval of school director
Requirements Must meet RCB upper division course requirements and 45 semester hours
Description

This course is designed to provide hospitality students an opportunity to gain management experience in the industry work environment prior to graduation. This course also provides structured and controlled training programs where students are given limited management authority and responsibility. Application must be made and approved a minimum of one term in advance of internship. This course may include a Signature Experience component.