Undergraduate Catalog
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Hospitality Administration Course Descriptions

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HA 1013: Sanitation Safety

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.

HA 1043: 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.

HA 1063: Hospitality Technology

Prerequisite: 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.

HA 1923: Introduction to Food and Beverage Management

Cross-listed: CUL 1923

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.

HA 2003: Cost Controls

Prerequisite: MATH 1003 or MATH 1113

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.

HA 2023: 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.

HA 2043: 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.

HA 2053: Work Experience

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.

HA 2063: Guest Service Management

Cross-listed: CUL 2063

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 four hours depending on the special event requirements.

Note: $100 lab fee which helps to cover your meal costs.

HA 2133: 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.

HA 2813: 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.

HA 2913: Principles of Food Preparations

Cross-listed: CUL 2913

Prerequisite: CUL (HA) 1013, CHEM 1113 and CHEM 1111

Co-requisites: CUL (HA) 2813

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).

Note: $100 lab fee required. Additional costs: professional uniforms are required and are to be considered additional out-of-pocket expenses to the student.

HA 3133: Tourism Planning

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.

HA 3143: Executive Housekeeping

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 3 hours lecture and additionally will require students to have a minimum of 15 contact hours throughout the semester under supervision in a hotel housekeeping environment.

HA 4001: Internship Preparation

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.

HA 4013: 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.

HA 4023: 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.

HA 4033: 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.

HA 4053: 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.

HA 4063: Beverage Management

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.

HA 4073: 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.

HA 4093: Resort Management

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.

HA 4113: 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.

HA 4116: Internship

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 560 clock hours during a minimum of 12 weeks/maximum 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.

HA 4203: 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.

HA 4243: 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.

$50 course fee.

HA 4253: Club Management

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.

HA 4983: 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.