Hospitality Management Course Descriptions

  • ADMN 403: Computing Essentials for Business
    1
    Self-paced course covering the fundamental skills and proficiency of general business software applications. Topics will include word processing and spreadsheet applications. Cr/F.
    No
  • ADMN 420: Business Statistics
    4
    Introductory coverage of statistical methods for managerial decision-making: probability, descriptive and inferential statistics, and regression. Quantitative techniques common to many introductory statistics courses are covered, but the emphasis is on understanding concepts such as uncertainty, inferences from sample data, and model formulation, and on utilizing these techniques as aids in decision-making. No credit for students who have had ADM 430; BIOL 528; EREC 525; HHS 540; MATH 644; PYSC 402; SOC 502 (unless ADMN 420 is for your major). Prerequisites:  ADMN 403; MATH 420 or 424A.
    ADMN 403
    No
  • ECON 401: Principles of Economics (Macro)
    4
    Basic functions of the United States economy viewed as a whole; policies designed to affect its performance. Economic scarcity, supply and demand, the causes of unemployment and inflation, the nature of money and monetary policy, the impact of government taxation and spending, the federal debt, and international money matters. No credit for students who have had ECN 411.
    No
  • ECON 402: Principles of Economics (Micro)
    4
    Functions of the component units of the economy and their interrelations. Units of analysis are the individual consumer, the firm, and the industry. Theory of consumer demand and elasticity, supply and costs of production, theory of the firm under conditions of perfect and imperfect competition, demand for and allocation of economic resources, general equilibrium, and basic principles and institutions of international trade. Not open to students who have had EREC 411. No credit for students who have had ECN 412.
    No
  • HMGT 401: Hospitality Industry: Historical Perspectives and Distinguished Lecture Series
    4
    Review the broad spectrum of the hospitality industry from an historical perspective, in concert with current current history, trends, and challenges presented by notable notable industry executives. Distinguished guests represent all segments of the hospitality industry plus selected allied support businesses. Industry segments include, but are not limited to, hotels and lodging, restaurant and food service, travel and tourism, conferences and conventions, casinos and gaming, clubs and resorts, health care and senior living, franchising and entrepreneurship, and technology support. Writing intensive.
  • HMGT 403: Introduction to Food and Beverage Management
    4
    This course is designed to introduce the student to the fundamental components of food and beverage production principles and to some basic management skills.  The subject matter is presented through classroom lectures, interactive electronic instruction, guest lectures, and food production labs, including the Hospitality Management Department’s gourmet dinner program.  Prereq: permission.
  • HMGT 404: UHS Hospitality Practicum I
    1
    4

    Work Experience in the hospitality industry through University Hospitality Services; contributes toward Hospitality Management practicum requirement. Students complete at least 100 hours clock time on the job, keep a weekly diary, and write a final paper. Restricted to first-year Hospitality Management majors. Course may be continued into the succeeding semester. Cr/F.  1 cr.

  • HMGT 554: Lodging Operations Management
    4
    Focus on management history, planning, organizing, leadership, and current and future management issues. The course requires students to compare rooms division management in a large hotel with that of a small hotel, including reservations, front desk operations and accounting, housekeeping, and auxiliary functions. The complexities and the terminology of the design, management, and maintenance of physical structures used by civil engineers and architects are integral to the course. Guest lecturers include hotel general managers and department heads who highlight students projects. Pre- or Coreq: HMGT 401.
    HMGT 401
  • HMGT 567: Food and Beverage Operations Management
    4
    This course is designed to introduce the student to the basic elements of food and beverage management with a focus on front of the house operations. The subject matter is presented through lectures, guest speakers, certification training, the department’s gourmet dinner program, and laboratory experiences. Five certifications are achieved in this course.
  • HMGT 570: International Food and Culture
    4

    Learn why we eat what we eat, when, and how. Food is a critical component of world culture within any society and this course will investigate how they are viewed by persons with differing backgrounds. You will learn why agriculture, religion, history, and environmental sustainability influence the characteristics of a culture and their food, inter-related with the hospitality management industry. The course will leave you with an expanded understanding and appreciation of why and how persons from diverse world cultures with varying backgrounds approach their food and beverage needs differently. Inquiry Attribute Course/Writing Intensive

  • HMGT 595: Internship I
    1
    12
    A nontraditional academic experience relating to work experience within the University system. Coordinated by a faculty member who provides supervision, along with an on-site supervisor, through regular class meetings. Includes academic assignments and a written report. May be repeated to a maximum of 12 credits. Prereq: permission and good academic standing. Cr/F.
  • HMGT 600: Hospitality Marketing Management
    4
    Students apply basic marketing principles to the competitive environment of service businesses, such as hotels, restaurants, and other hospitality firms. Strong emphasis on consumer behavior, services management theory, and the hospitality marketing mix as they relate to service firms of all types. Course material is presented through a variety of techniques: case studies, lectures, guest speakers, team projects, and written assignments. Pre- or Coreq: HMGT 401, 403, 554, 567. Writing intensive.
    HMGT 401
    HMGT 403
    HMGT 554
    HMGT 567
  • HMGT 618: Uniform Systems for the Hospitality Industry
    4
    Following a review of financial statements and an introduction to the Uniform System of Accounts for Hotels and Restaurants, students learn specific applications of managerial accounting and decision support systems for the hospitality industry. Topics include cash flow analysis, cost management, cost-volume-profit analysis, pricing models, budgeting, and forecasting. Students develop an understanding of computer software and back and front office computer systems as they relate specifically to the hospitality industry. Lectures, computer exercises, and papers. Prereq: ADMN 502.
    ADMN 502
  • HMGT 625: Hospitality and Employment Law
    4
    Tort and contract liability in the hospitality industry. Emphasis on a managerial approach to solving or avoiding potential problems including employment law issues that arise in any business environment; wrong termination, compensation rules, affirmative action, employment discrimination, sexual harassment, and issues involving privacy in the workplace. Prereq: junior standing.
    JR
  • HMGT 635: Hospitality Human Resource Management
    4
    Addresses key hospitality resource management issues of a general, technical, and social nature including communication, motivation and leadership, job stress and safety, security, government regulations, discrimination, and substance abuse. Covers technical areas such as recruiting and selecting, placement, employment, training, performance appraisal, disciplining, and termination. Pre- or Coreq: ADMN 611. Writing intensive.
    ADMN 575
  • HMGT 655: Hospitality Finance and Development
    4
    Provides the advanced student with a familiarity of the principles and practices of development and acquisition of hotel, restaurant, and other hospitality businesses, and the real estate development process. Emphasis on market and financial evaluation and decision making relative to economic, ethical, legal, and social aspects of the organization's environment. Group projects involving the preparation of a complete economic feasibility study for hotel or restaurant development or acquisition or repositioning are required. Prereq: HMGT 600, 618.
    HMGT 600
    HMGT 618
  • HMGT 661: Meeting Planning Management
    4
    Strategic and logistical considerations in managing the planning, development, marketing, and implementation of meetings, conferences, and conventions.
  • HMGT 662: Convention Sales & Service Management
    4

    This course is designed to provide students with an understanding of the convention, exhibition and meeting industry. It is taught from the point of view of the Vendor, that is the Hotel, Convention Center, etc. The emphasis will be on the marketing of Convention (services) as well as on the selling of these services to fulfill client’s needs while at the same time assuring a proper profit for the hotel etc. Up to date case studies will be used requiring group presentations to the class towards the end of the semester. While the emphasis is on domestic Conventions, we’ll look at International as well. We’ll learn some new technology. The ethics of selling conventions is also discussed. Students will be introduced and receive certification in numerous aspects of the DELPHI software system.

  • HMGT 667: Adv. Food/Bev. Operations Management
    4
    A project management course integrating management principles and techniques in the presentation of large scale gourmet dinners. Examines services operations management: planning and forecasting, marketing and sales, production delivery systems, service encounters, technology, purchasing and inventory management, human resources, scheduling, productivity and quality issues. Prereq: HMGT 401, 403, 567, 554; Pre or Corequisite: HMGT 618
    HMGT 401
    HMGT 403
    HMGT 554
    HMGT 567
    HMGT 618
  • HMGT 681: Resort Management
    4
    Complexities of developing and managing various types of resort properties. Emphasis on time-share properties and recreation elements of full service resorts. Writing intensive.