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Course Criteria
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3.00 Credits
Prerequisite: HRM 103 and HRM 204 or permission. This course provides a comprehensive examination of meeting planning from perspective of the professional meeting planner as well as the hotel-based convention services manager. Topics include a history of the convention, meetings and trade show industry, marketing and selling meeting services, characteristics of various meeting markets, event management, and food and beverage service. Particular attention is given to site selection, meeting specifications, and the service function. (F)
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3.00 Credits
Prerequisite HRM 204 and HRM 323 or permission. This course examines the globalization of the tourism, travel, foodservice, and lodging industries with an emphasis on the emergence of the international hospitality chain. Students will investigate the political aspects of international operations and examine the issues involved in working with colleagues from other backgrounds and cultures. International hotel operations and marketing will be examined in depth. This course will be of special interest to students considering a career in international hospitality and business or an internship/study experience in a foreign country. (S-odd)
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3.00 Credits
Prerequisites: HRM 103, HRM 204, and a major in HRM or permission. This course introduces the hospitality management aspects of the condominium resort and vacation ownership industry building on the students knowledge of traditional lodging operations. Students examine the history, legal, and business structure of the industry. Current trends are stressed. Operations topics such as housekeeping, accounting, engineering, reservations and front desk will be examined in the context of both whole and interval ownership properties. Industry marketing practices will be examined in depth. (F-even)
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3.00 Credits
Prerequisite: HRM 314 or permission. This course builds on the student's understanding of food production principles. It provides the student with a theoretical and practical foundation in baking practices as well as a hands-on laboratory experience in the professional kitchen. Topics include selection of ingredients, proper mixing and baking techniques, assembly, and imaginative decoration and presentation. While this course is primarily designed for those pursuing a professional foodservice career, students with a strong personal interest in fine cookery are welcome on a space available basis. (S-O)
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3.00 Credits
Prerequisite: HRM 353 or permission. This course builds on the major concepts of convention and group business management and the student's understanding of the meeting industry. The course examines modern catering practices found in professional foodservice environments as well as the theory of event management, administration, and coordination. Students spend time planning and preparing appropriate menus for campus events. Discussion/lecture for two hours each week plus laboratory and kitchen assignments for two hours each week. (F-O)
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3.00 Credits
Prerequisite: HRM 103 and HRM 204 or permission. This course builds on the students knowledge of hospitality operations and management concepts while introducing specific employee leadership strategies including the development of purposes and goals, organization, motivation, communication, and evaluation using a case study approach. Topics include an examination of managerial and supervision theory and the application of these ideas in contemporary hospitality management settings. This course brings together hospitality management and operations knowledge gained from previous coursework and experiences. An individual research project and paper are required. Writing Intensive. ( S)
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3.00 Credits
Prerequisite: Dietetics, Family & Consumer Science, or Hotel/Restaurant Management major or permission. The purpose of this course is to provide students culinary knowledge for careers in hospitality management, foodservice, or nutrition. The basis of this course is an introduction to management and food preparation as practiced in a contemporary professional kitchen. Course may be repeated once. (S)
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1.00 - 5.00 Credits
Prerequisite: permission. The purpose of this experience is to provide the student with a transition from classroom to industry. The student will secure an internship at an approved employment training station under a supervised working situation. The working situation will be consistent with the student's career goals and program objectives. The internship provides the student the opportunity to experience full-time employment while simultaneously having the advantage of being monitored by a program instructor and/or coordinator.
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1.00 - 3.00 Credits
Prerequisite: junior or senior standing and permission. An opportunity for independent or semi-independent study in the area of Hotel and Restaurant Management.
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3.00 Credits
A study of the development and creation of an American nation, with emphasis on colonial settlement patterns, the growth of economic and political independence, and the American Revolution and its consequences. Writing Intensive. ( F-even)
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