Cross-listed: CUL 1013
This course provides knowledge of food safety, potable water, bioterrorism and risk management particularly in the areas of food service and storage. The student will gain knowledge on safe food handling from; receiving and storage through preparing and serving food. This course will also analyze ethical considerations with regards to food and water safety and food service. ServSafe certification from the NRAEF will result upon successful completion of standardized exam.
Introduction to Hospitality Management
The history and development of the hospitality industry which comprises food, lodging, and tourism management, an introduction to management principles and concepts used in the service industry, and career opportunities in the field.
Co-requisite: COMS 1003
This course will focus on the fundamental features and components of computerized hotel, restaurant, and tourism management systems. The selection and implementation of technology applications to specific hotel, restaurant, and tourism management systems will be presented and discussed.
Introduction to Food and Beverage Management
Cross-listed: CUL 1923
Co-requisites: CUL (HA) 1013.
This course introduces the practical skills and knowledge necessary for the effective management of food and beverage operations encompassing the historical timeline of food and beverage, non-alcoholic beverages, the identification of meats, fishes, fruits, vegetables, dairy products and proteins. This course also introduces the front-of-the-house essentials for food and beverage operations encompassing glassware, service ware and other front-of-the-house equipment.
Cross-listed: CUL 2003
This course will study the role of cost control management on overall profitability of hospitality entities. Basic principles of purchasing food, beverage, and non-food items with regards to maintaining an operation's competitive advantage within the industry will be covered.
Hospitality Supervision and Leadership
Cross-listed: CUL 2023
This course provides comprehensive coverage of the principles, theories, human-relations techniques, leadership styles, and decision-making skills that are required to manage a team to profitable results in the food service and lodging industries.
Front Office Management
A survey of the lodging industry to include its history, growth and development, and future direction. Emphasis on front office procedures and interpersonal dynamics from reservations through the night audit.
Cross-listed: CUL 2053
Prerequisites: HA/CUL major or HA minor; sophomore standing or permission of instructor.
Placement in selected hospitality settings as a student worker under professional guidance of both agency and faculty. Students are given the opportunity to take part in meaningful work experiences in actual work situations and managerial observation.
Minimum of 200 clock hours of work experience.
Guest Service Management
Cross-listed: CUL 2063
Prerequisite HA 1063
The analysis and development of guest services management skills including leadership behavior, motivation, communication, training, staffing, etiquette, and professional service.
Lecture two hours, lab minimum of three hours depending on the special event requirements. $100 lab fee which helps to cover your meal costs and/or travel.
Introduction to Travel and Tourism
Cross-listed: RP 2133
The introduction to travel and tourism, its components and relationship to the recreation and hospitality industry. The course will explore the current and future trends in travel and tourism and the effects on the economy, as well as the social and political impacts of travel and tourism.
Basic Human Nutrition in Hospitality Administration
Cross-listed: CUL 2813
Study of the relationship between nutrition and health as a basis for food choices of all ages; the application of nutrient functions in human life processes and cycles; how balanced eating promotes healthy lifestyles. Current concepts and controversies are highlighted.
Principles of Food Preparations
Cross-listed: CUL 2913
Prerequisite: CUL (HA) 1013
Co-requisites: CUL (HA) 2813 and CHEM 1114
Upon completion of this course the student should be able to demonstrate skills in basic cooking techniques and methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to recognize and safely operate common foodservice equipment used in commercial kitchens and demonstrate proficient culinary knife skills.
This course is 2 hours lecture and a 4 hour lab depending upon special event requirement(s). $100 lab fee required. Additional costs: professional uniforms and knives are required and are to be considered additional out-of-pocket expenses to the student.
Cross-listed: RP 3133
An examination of the tourism planning process and techniques. Topics include tourism as a system, levels of planning, environmental, cultural and economic components, attractions, transportation, infrastructure and marketing.
Prerequisite: HA 2043
This course evaluates the role of housekeeping, the planning and organization of various organizing tasks, and the importance of maintaining and training quality housekeeping staff. This course will evaluate managing inventories, controlling expenses and monitoring safety and security functions.
This class is 2 hours lecture and 1 hour lab and will require students to have a minimum of 15 contact hours throughout the semester under supervision in a hotel housekeeping environment.
Cross-listed: RP 4001
Prerequisites: PRHA major, senior standing, and completion of RP 3043 or HA 2053 or permission of department head.
Preparation for the internship experience. This course is graded Pass/Fail.
Hospitality Marketing and Sales
The organization of the marketing function and its role and responsibility in developing an integrated marketing program. Special attention to convention sales and management, and the role of travel related services to the marketing function.
Hospitality Facilities Management and Design
Prerequisites: Junior standing plus nine hours of HA courses or by permission.
The fundamental principles of facilities planning, facilities management, and maintenance for all segments of the hospitality industry. Application principles in the preparation of a typical layout and design.
Legal Aspects of Hospitality Administration
Prerequisites: Senior standing or permission of instructor.
Examination of the laws regulating the hospitality industry. Development of an appreciation of the interrelationship between the law and the hospitality industry. Exploration of how legal principles apply in the global environment of the hospitality industry.
Meetings and Conventions Management
Prerequisites: Junior standing plus nine hours of HA courses or by permission.
Planning and managing meetings and conventions in the hospitality industry.
Prerequisites: 21 years of age, HA major or permission of the instructor.
Selection, storage, and service of beverages with emphasis on controls, merchandising, pricing, history, social and legal concerns. Successful completion of standardized exam results in Serv Safe Alcohol certification from the National Restaurant Association Educational Foundation.
Lecture two hours, lab two hours. $50.00 Lab fee required.
Hospitality Financial Analysis
Prerequisites: ACCT 2003 and 2013
Accounting principles and procedures for the Hospitality Industry as an aid in management planning, decision making and control, financial statements, statement analysis, flow of funds, cash analysis, accounting concepts, cost accounting budgets, capital expenditures, and pricing decisions.
Cross-listed: RP 4093
Prerequisites: Junior standing and nine hours of RP or HA courses or by permission.
An in-depth study of resorts with respect to their planning, development, organization, management, marketing, visitor characteristics, and environmental consequences.
Personnel Management in Parks, Recreation, and Hospitality Administration
Cross-listed: RP 4113
Prerequisites: Junior standing and nine hours of RP or HA courses.
An overview of personnel considerations in various Recreation and Park agencies and the Hospitality industry. Laws, legal issues, structure, staffing, motivation, training, conduct, policies and other aspects of agency/industry personnel relations will be examined using case-studies, as well as other methods.
Cross-listed: RP 4116
Prerequisites: Parks, Recreation, and Hospitality Administration major; senior standing; current certifications in CPR; Standard and Advanced First Aid; consent of department head and completion of all other courses applicable to degree.
Placement in selected agency settings as a student intern under professional guidance of both agency supervisor and faculty. Emphasis will be placed on application of classroom theory to agency requirements which fulfill student's individual career interest. No prior experience credit will be granted. Minimum of 600 clock hours during a minimum of 15 weeks of supervised internship is required. Student cannot document more than 40 hours of work experience per week. A written report is required within two weeks of internship completion.
$100 supervisor travel fee required.
Hospitality Operational Problem Solving
Prerequisites: Senior standing, MGMT 3003
Solving practical hospitality and tourism management problems through planning, establishment of policy, analysis and application of qualitative and/or quantitative methods.
Advanced Lodging Operations Management
Prerequisites: HA 3143 and HA 4113
An in-depth study of hotel and lodging operations management. The analysis of competitive strategies, leadership styles, teamwork, technology and creativity in the hotel and lodging industry.
Prerequisites: Junior standing and nine hours of HA courses, or permission of instructor.
This course analyzes the organizational diversity of clubs exploring governance, management and operations of profit and non-profit clubs.
HA 4951, 4952, 4953, 4954
Undergraduate Research in Hospitality Administration
Offered: On demand
Prerequisite: Departmental approval
Advanced students carry out independent research activity relating to a significant problem in a major field of study. Supervised by faculty member. Formal report and presentation required. One to four credits depending on problem selected and effort made.
Advanced Food Production
Prerequisite: HA 2913
Upon completion of this course the student should be able to demonstrate advanced level cooking techniques and methods, recipe conversion, and professional food preparation and handling as well as managerial competencies.
This course is one hour lecture and a minimum five hour lab depending on the event requirements. Advanced preparation may be required the day before or the day of an event. $100 lab fee required which helps to cover your meal costs.
HA 4991, 4992, 4993
Special Problems and Topics
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
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