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Course Criteria
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3.00 Credits
Provides the foundation for understanding the challenges and responsibilities involved in foodservice management. Students will examine the formulation, implementation, and evaluation of foodservice processes and apply the conceptual frameworks to specific situations. (Fall) [Graded (Standard Letter)] Prerequisite(s): HRHM 3020 and HRHM 3110 - Prerequisite Min. Grade: D- Registration Restriction(s): Junior or Senior standing required
Prerequisite:
HRHM 3020 A HRHM 3110
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3.00 Credits
This course offers a complete approach to the operation of resort properties. Planning, development, financial investment, and marketing that deal with the unique nature of resort business are covered. (Spring) [Graded (Standard Letter)] Prerequisite(s): HRHM 3000 or HRHM 3010 - Prerequisite Min. Grade: D- Registration Restriction(s): None
Prerequisite:
HRHM 3000 O HRHM 3010
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3.00 Credits
This course builds upon business concepts in managerial accounting, management, marketing, and information technology with hospitality industry-specific applications. Topics include operational ratios, forecasting and budgeting, room sales distribution channels, employee selection, retention and training, and hospitality information technology systems. (Fall) [Graded (Standard Letter)] Prerequisite(s): ACCT 2010 and CSIS 1000 and HRHM 3000 and HRHM 3400 - Prerequisite Min. Grade: D- Registration Restriction(s): None
Prerequisite:
ACCT 2010 A CSIS 1000 A HRHM 3000 A HRHM 3400
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1.00 Credits
Students are required to work 800 paid hours in a hospitality industry position. Students present pay stubs and a written report relating work experiences to hospitality curriculum major courses. Students in the Event Planning and Management emphasis must complete 400 of the 800 hours in an event management role. (Fall) [Pass/Fail] Prerequisite(s): ACCT 2010 and BA 1010 and ECON 2020 and HRHM 3000 and NFS 1020 - Prerequisite Min. Grade: D- Registration Restriction(s): None
Prerequisite:
ACCT 2010 A BA 1010 A ECON 2020 A HRHM 3000 A NFS 1020
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3.00 Credits
This course is a basic to mid-level event planning and management course. It will be an experiential, hands-on learning class. Class will discuss definitions, categories of event planning, and current issues/trends of event management. Students will be assigned events through the semester for which they will be expected to participate in the planning and execution and attend the event. This course will help practitioners be prepared for event planning in the working world. (Fall) [Graded (Standard Letter)] Prerequisite(s): HRHM 3030 - Prerequisite Min. Grade: D- Registration Restriction(s): None
Prerequisite:
HRHM 3030
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3.00 Credits
Strategic management case approach is used to solve realistic problems by drawing upon all previous course concepts while developing leadership skills. (Fall) [Graded (Standard Letter)] Prerequisite(s): HRHM 3010 and HRHM 3020 and HRHM 3110 and HRHM 3300 and HRHM 3400 and HRHM 3510 and HRHM 3610 and HRHM 4200 - Prerequisite Min. Grade: D- Registration Restriction(s): Senior standing required; Hotel, Resort, and Hospitality or Outdoor Recreation in Parks and Tourism majors or minors only
Prerequisite:
HRHM 3010 A HRHM 3020 A HRHM 3110 A HRHM 3300 A HRHM 3400 A HRHM 3510 A HRHM 3610 A HRHM 4200
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3.00 Credits
This service-learning course addresses concepts of organizational behavior, leadership, and consumer behavior in developing a service culture to deliver outstanding guest service. HRHM Capstone Part 2. (As Needed) [Graded (Standard Letter)] Prerequisite(s): HRHM 4600 or PE 4740 - Prerequisite Min. Grade: D- Registration Restriction(s): Senior standing required; Hotel, Resort, and Hospitality majors or minors only
Prerequisite:
HRHM 4600 O PE 4740
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3.00 - 6.00 Credits
Specialized topics in Hospitality Management for students to extend beyond core curriculum. Course is repeatable up to 12 credit with change of topic. (Fall) [Graded (Standard Letter)] Prerequisite(s): HRHM 3000 - Prerequisite Min. Grade: D- Repeatable for Add?l Credit? Yes - Total Credits: 12 Registration Restriction(s): Hotel, Resort, and Hospitality Management majors only
Prerequisite:
HRHM 3000
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1.00 - 12.00 Credits
Description unavailable. (As Needed) [Pass/Fail] Repeatable for Add?l Credit? Yes - Total Credits: 12 Registration Restriction(s): None
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3.00 Credits
Business analytics is a set of techniques that enterprises use to gain insight from their data and make fact-based better decisions. Many firms in a variety of industries use these techniques: Google, Amazon, Target, Coca-Cola, Walmart, Capital One. These techniques are also applicable to the many functional areas of hospitality business, such as operations, sales and marketing, accounting, finance, and food and beverage, revenue management, etc. This course provides students with in-depth knowledge and hands-on experience of business analytics techniques applicable to hospitality organizations. In particular, this course aims to teach how hospitality managers can collect, analyze, interpret and utilize big data in social media to make fact-based decision making. In line with this ultimate goal, this course covers theories and applications of business analytics. The focus is on (1) extracting, interpreting, and using business intelligence from both firm- and consumer-generated data and (2) providing students with hands-on experience in applying business analytics techniques to practical hospitality business problems. The emphasis is placed on the ?know-how? ? knowing when and how to use business analytics to improve decision-making and performance in the hospitality industry. (Fall - 2nd Session, Summer - 1st Session) [Graded (Standard Letter)] Prerequisite(s): MGMT 6100 or advisor permission - Prerequisite Min. Grade: C Registration Restriction(s): None
Prerequisite:
MGMT 6100
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