Courses: Hotel and Restaurant Management (HRMA)College: Conrad N. Hilton College of Hotel and Restaurant Management

Any TCCN equivalents are indicated in square brackets [ ].

HRMA 1101: Hospitality Technology
Cr. 1. (1-0). Corequisite: concurrent enrollment in HRMA 1337. Introduction to technology and its application within the hospitality industry from a managerial and strategic perspective.

HRMA 1337: Introduction to the Hospitality Industry
Cr. 3. (3-0). History and development of the hospitality industry, including food, beverage, and lodging management.

HRMA 1340: Systems of Accounts in the Hospitality Industry (formerly HRMA 2340)
Cr. 3. (3-0). Prerequisite: HRMA 1101. Financial record keeping and reporting, utilizing uniform systems of accounts for hotels, restaurants, and clubs, with emphasis on payroll, statement analysis, and computer applications.

HRMA 1345: Safety, Sanitation, and Security in the Hospitality Industry (formerly HRMA 1245 and HRMA 4351)
Cr. 3. (3-0). Integration of safety, sanitation and security using Hazard Analysis Critical Control Point (HACCP) as the model for implementation of strategies to maintain and enhance the profit potential in hospitality operation. Sanitation certification requirement.

HRMA 1422: Food Service Production and Operations (formerly HRMA 2422)
Cr. 4. (3-4). Prerequisites: credit for or concurrent enrollment in HRMA 1101, 1337 and 1345. Food service systems, including menu management, purchasing and production applied to an operating environment. Laboratory aspects and demonstration of basic food production techniques and principles.

HRMA 2112: Lectures on Hotel-Motel Management
Cr. 1. (1-0). Lecture series given by nonresident speakers prominent in the hotel management field.

HRMA 2113: Lectures on Restaurant and Club Management
Cr. 1. (1-0). Lecture series given by nonresident speakers prominent in the restaurant and club fields.

HRMA 2115: Dean's Leadership Series
Cr. 1. (1-0). Leadership styles, philosophies, and how they attribute to success in the hospitality industry.  Leaders from major hospitality corporations including alumni and young emerging leaders present. May repeat for credit three times.

HRMA 2140: Uniform Systems of Accounts in Hotels and Restaurants
Cr. 1. (1-0). Prerequisite: HRMA 1340. Utilizing the concepts in the various uniform systems of financial reporting, students will complete a comprehensive practice set both manually and via computer applications.

HRMA 2160: Hospitality Practicum I
Cr. 1.(1-0). Prerequisites: HRMA 1337 and sophomore standing. Employment in hospitality setting for a minimum of 300 clock hours in an instructor approved learning situation and participation in a number of career preparation activities.

HRMA 2220: Food and Beverage Service (formerly HRMA 1220)
Cr. 2. (1-3). Prerequisite: HRMA 1422. Service styles, practices, and procedures in food service operations, including laboratory experiences.

HRMA 2335: Facilities Management
Cr. 3. (3-0). Prerequisites: HRMA 1337. Introduction to building systems and facilities management for hospitality establishments.

HRMA 2350: Managing in the Service Environment (formerly HRMA 2250)
Cr. 3. (3-0). Prerequisite: credit for or concurrent enrollment in HRMA 1337. Application of service concepts within the hospitality industry. Guest services, building customer loyalty, service quality, and advanced service methods.

HRMA 2365: Tourism
Cr. 3. (3-0). Prerequisite: credit for or concurrent enrollment in ENGL 1304. Overview of the history and implications of travel and tourism as an economic, political and cultural force, and the effect of tourism development on the quality of life of the host society.

HRMA 2367: Lodging Management
Cr. 3. (2-3). Prerequisite: HRMA 1337. Theoretical applications of lodging operations management coupled with laboratory experience.

HRMA 2368: Room and Housekeeping Management
Cr. 3. (3-0). Prerequisite: HRMA 2367. Operation of a rooms department of a typical full-service or selective service lodging facility. Management responsibilities together with operational techniques.

HRMA 2382: Introduction to Club Management
Cr. 3. (3-0). Introduction to environments, opportunities, and strategies pertinent to managing the functions of a private club.

HRMA 3110: Professional Development
Cr.1. (1-0). Prerequisite: junior standing. Assessment of individual needs and skills to facilitate effective career management.

HRMA 3131: Sales and Sales Management
Cr. 1. (1-0). Prerequisite: HRMA 3352 or consent of instructor. Direct sales to retailers and on-premise accounts as a sales representative, learning management of product sales through a distributor, and general management of various sales staff.

HRMA 3132: Standards of Alcoholic Beverages
Cr. 1. (1-0). Prerequisites: CHEM 1301 and CHEM 1302 or consent of instructor. Chemistry and biology of wines, beers, distilled spirits, and cordials.   Standards of quality, processing, storage, service, and sensory standards as they relate to the four categories of alcoholic beverages and the various types of products within each category.

HRMA 3133: Marketing Segmentation and Consumer Target
Cr. 1. (1-0). Prerequisite: HRMA 3361 or consent of instructor. Modern tools and techniques used to segment potential consumers according to demographic and attitudinal characteristics in purchasing behaviors.   Use of advertising, promotion, and product assortment addressing segment-specific needs, desires, and preference.   Application of marketing techniques specific to the sale of alcoholic beverages in hotels, restaurants, and retail operations.

HRMA 3136: Bar and Beverage Management
Cr. 1. (1-0). Prerequisite: HRMA 3343 or consent of instructor. Marketing and control procedures for on-premise alcoholic beverage services; inventory management, pour costs, wine lists, liquor list optimization, and marketing techniques.

HRMA 3137: Wine and Spirits Logistics
Cr. 1. (1-0). Prerequisites: HRMA 1337 and ECON 2301 or ECON 2304 or ECON 2305 or consent of instructor. Supply chain management from the distributor to the final retailer or restaurateur and problems with the disintegration of the supply chain.

HRMA 3138: Alcoholic Beverage Laws and Regulations I
Cr. 1. (1-0). Prerequisite: HRMA 3358 or consent of instructor. Federal, state, county, and municipal tariffs, and laws that regulate the manufacturing, distribution, retailing, and service of alcoholic beverages, with special emphasis on licensing, compliance, and responsibility.

HRMA 3144: Business Practices of Alcohol Beverage Sales
Cr. 1. (1-0). Prerequisite: credit for or concurrent enrollment in HRMA 4343 or consent of instructor. Pricing, discounts, and deals offered to hotel, restaurant, and retail vendors of liquor, beer and wine.

HRMA 3145: Sensory Evaluation of Alcoholic Beverages
Cr. 1. (0-1). Prerequisites: legal drinking age and either HRMA 1337 or consent of instructor. Sensory standards for wines and spirits. Sensory anchoring with the use of standard reference aromas and its importance to accurate description.

HRMA 3153: Hotel Marketing New York Style
Cr. 1. (1-0). Analysis of New York City hotels' physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the annual International Hotel/Motel trade show.

HRMA 3154: Restaurant Marketing Chicago Style
Cr. 1. (1-0). Analysis of Chicago restaurants' physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the annual National Restaurant Association trade show.

HRMA 3160: Hospitality Practicum II (formerly HRMA 4160)
Cr. 1. (1-0). Prerequisite: HRMA 2160. Employment in a hospitality setting for a minimum of 300 clock hours in an instructor approved learning situation and participation in a number of career preparation activities.

HRMA 3181: Seminars in Club Management
Cr. 1. (1-0). Prerequisite: Membership in the Club Managers Association of America - Cougar Chapter. Attendance at the Annual World Conference for the Club Managers Association of America required. Club industry, professional development, food and beverage service, time management, interviewing, organizational structure, wine appreciation, and managing personnel.

HRMA 3197:3297:3397: Selected Topics in Hospitality
Cr. 1-3 per semester. May be repeated when topics vary.

HRMA 3249: Food and Beverage Purchasing
Cr. 2. (2-0). Prerequisites: HRMA majors and junior standing. Examination of vendors and purveyors which service the hospitality industry. Onsite tours.

HRMA 3255: Event and Public Facilities Management
Cr. 2. (2-0). Prerequisites: HRMA 1337 and 2335. Analysis of event management focusing on sports and entertainment. Human resources, customer service, facility, marketing, merchandising, and promotions.

HRMA 3256: Hotel Gaming Operations in New Jersey I
Cr. 2. (1-3). Prerequisite: HRMA majors. Hotel and gaming operations on an experiential basis through multiple tours and interviews with department heads and managers. Written report required.

HRMA 3257: Hotel Gaming Operations in Nevada I
Cr. 2. (1-3). Prerequisite: HRMA majors. Hotel and gaming operations on an experiential basis through multiple tours and interviews with department heads and managers. Written report required.

HRMA 3275: Entrepreneurial Approach to Lodging
Cr. 2. (2-0). Prerequisite: HRMA 1337. Entrepreneurial development of multi-unit management and ownership in the lodging industry.

HRMA 3321: Contract Food Service Management (formerly HRMA 3221)
Cr. 3. (3-0). Prerequisites: HRMA 1337 and 1345. The field of professional contract food management, including the accounting, legal, marketing, sales, production, and personnel functions.

HRMA 3322: Kitchen Operations Management
Cr. 3. (2-3). Prerequisite: HRMA 1422. Food preparation techniques based on menu and recipe requirements, including ingredient quality and yield factors. Aesthetic plate and buffet presentations. Includes laboratory.

HRMA 3327: Restaurant Layout and Design
Cr. 3. (3-0). Prerequisites: HRMA 2220 and 2335. Location and arrangement of equipment for efficient utilization of space and development of work flow patterns to meet operational requirements. Work optimization, human interactions, and styles of service and room configurations for front of the house.

HRMA 3329: Catering and Food Styling
Cr. 3. (2-4). Prerequisite: HRMA 1422. Food preparations for large banquet/catering operations. Laboratory experience in ordering food, costing recipes, labor calculations, and preparation and presentation of food.

HRMA 3335: Standards of Wine, Spirits, and Beer
Cr. 3. (2-2). Prerequisites: CHEM 1301, 1302, legal drinking age, and either major in HRMA or consent of instructor. Production of wine, beers, distilled spirits, and cordials. Standards of quality, processing, storage, service, and service for the four categories of spirituous beverages and various types of products within those categories. Production of small quantities of major types of alcoholic beverages including wine fermentation, beer brewing, and distillation of spirits.

HRMA 3336: Beverage Management
Cr. 3. (3-0). Prerequisite: HRMA 1422. Manager's role and responsibility in developing and operating a facility serving alcoholic beverages. Emphasis on product.

HRMA 3341: Hospitality Managerial Accounting
Cr. 3. (3-0). Prerequisite: HRMA 1340. Hospitality managerial accounting, emphasizing planning and control functions including yield management, cash and operating budgets, standards, and decision making. Break-even analysis, ratio analysis, interpretation of financial statements, budgeting, cash forecasts, and hospitality case studies.

HRMA 3342: Club Operations Management
Cr. 3. (3-0). Prerequisites: HRMA 1337 and 1340. Private club management as contrasted with traditional profit-motivated segments of the hospitality industry.

HRMA 3343: Hospitality Cost Controls
Cr. 3. (3-0). Prerequisites: HRMA 1340 and 1422. Principles and procedures for controlling food, beverage, and labor costs in the hospitality industry.

HRMA 3345: Wine Appreciation
Cr. 3. (2-2). Prerequisite: junior standing and legal drinking age. Wine producing regions of the world. Compiling of wine lists, serving, and recommending wine and food combinations.

HRMA 3349: Hospitality Purchasing
Cr. 3. (3-0). Prerequisite: HRMA 1337. Procedures and practices in the purchasing function for acquiring hospitality services, food, beverages, equipment, and supplies.

HRMA 3352: Human Resource Management
Cr. 3. (3-0). Prerequisite: HRMA 1337. Application of human resource management in hospitality environments; selection, placement, training, compensation, motivation, and performance appraisals of organizing members; labor relations and government regulations specific to the hospitality industry.

HRMA 3356: Resort Management
Cr. 3. (2-3). Prerequisite: HRMA 2367 or consent of instructor. Management of resort properties, labor, culture, and purchasing decisions.

HRMA 3357: Gaming and Casino Management
Cr. 3. (3-0). Prerequisite: HRMA 1337. Overview of gaming industry; lotteries, parimutuel wagering and casino operations. Subjects examined include: operation, marketing, accounting, controls, security, and social consequences.

HRMA 3358: Hospitality Industry Law
Cr. 3. (3-0). Prerequisites: HRMA 1337 and junior standing. Laws applicable to ownership and operations of hotels, restaurants, and clubs. Contracts, the Uniform Commercial Code, torts, and liabilities.

HRMA 3361: Hospitality Marketing
Cr. 3. (3-0). Prerequisite: 3 hours of approved social sciences. Principles and procedures for managing the hospitality marketing function.

HRMA 3362: Management Training Work Experience I
Cr. 3. Prerequisites: sophomore standing and consent of instructor. Analysis of a hospitality establishment from a managerial perspective while student is employed at the establishment.

HRMA 3364: Hotel Sales
Cr. 3. (3-0). Prerequisites: HRMA 2367 and 3361. Functions of a hotel sales department including group, transient and banquet sales, selected sales and customer service techniques, selling styles, and facility presentations.

HRMA 3365: Modern American Business Culture
Cr. 3. (3-0). Prerequisite: HRMA 1337 or consent of instructor. Recent historical developments and other aspects of American business as it relates to cultural diversity.

HRMA 3371: Etiquette and Protocol in Social Settings
Cr. 3. (3-0). Etiquette and protocol in business and social settings. Domestic and international common courtesies, greetings and introductions, communications, and dining etiquette.

HRMA 3372: Convention and Meeting Management
Cr. 3. (3-0). Prerequisite: HRMA 2367. Convention and association management, emphasizing program planning, budgeting, marketing, public relations, food and beverage and hospitality planning, audio visual and transportation coordination, exhibit sales and management, contract and lease negotiations, and human resources.

HRMA 3384: Gourmet Night Management I
Cr. 3. (3-0). Prerequisites: HRMA 1337 and consent of instructor. Enrollment limited to students serving as Director or Assistant Director for Gourmet Night. Food and beverage management, logistics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers.

HRMA 3386: Living and Working in Space
Cr. 3. (3-0). Prerequisite: sophomore standing or consent of instructor. Space exploration and its effects on our lives and our future. History of space exploration, nutrition requirements, effects of isolation, spacecraft design, food system design, recycling systems, employment opportunities, and space tourism.

HRMA 3399: Senior Honors Thesis I
Cr. 3. Prerequisites: approval of Dean of the College and the HRM Office of Student Services.

HRMA 4131: Consultative Sales and Management Skills
Cr. 1. (1-0). Prerequisite: HRMA 3131 or consent of instructor. Managing, motivating, and monitoring distributors and retail sales forces.

HRMA 4132: Beverage Management and Marketing Internship
Cr. 1. (1-0). Prerequisites: junior standing, minimum 21 years of age, and consent of instructor. Application of theoretical approaches to the study of beverage management and marketing thorough a supervised practicum in the wine and spirits industry.

HRMA 4134: Wine and Spirits Category Management
Cr. 1. (1-0). Prerequisites: HRMA 3131 and 3137 or consent of instructor. Hotel, restaurant, and retail data used within the category management process as an implementation of customer-focused marketing.

HRMA 4138: Alcoholic Beverage Law and Regulation II
Cr. 1. (1-0). Prerequisites: HRMA 3138 and 3358 or consent of instructor. Federal, state, county, and municipal laws and regulations controlling promotional activities, marketing and merchandising in the alcohol beverage industry.

HRMA 4140: Current Issues in Hospitality Finance and Technology
Cr. 1. (1-0). Prerequisites: HRMA 1101 and 2340. Hospitality finance and technology issues which impact the lodging, food service, and club industries with input from industry experts. Written report required.

HRMA 4153: Sales Techniques for the Hospitality Industry
Cr. 1. (1-0). Analysis of successful strategies in sales marketing in the highly competitive and ever-changing market in the hospitality industry.

HRMA 4197:4297:4397: Selected Topics in Hospitality Management
Cr. 1-3 per semester. Prerequisite: junior standing or consent of instructor. May be repeated for credit when topic varies.

HRMA 4198:4298:4398: Special Problems in Hospitality Management
Cr. 1-3 per semester, or more by concurrent enrollment. Prerequisites: junior standing and/or consent by petition. Designed for undergraduate students who wish to pursue special studies for which a course is not organized.

HRMA 4256: Hotel Gaming Operations in New Jersey II
Cr. 2. (1-3). Prerequisite: HRMA 3256. Analyze, synthesize, and design projects using research methodologies in hotel and gaming operations. Written report required.

HRMA 4257: Hotel Gaming Operations in Nevada II
Cr. 2. (1-3). Prerequisite: HRMA 3257. Analyze, synthesize, and design projects using research methodologies in hotel and gaming operations. Written report required.

HRMA 4322: Restaurant Management
Cr. 3. (3-0). Prerequisites: HRMA 2350 and 3322. Manager's role in restaurant operations. Control systems as diagnostic indicators, the role of managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food, service, and facilities quality.

HRMA 4323: Advanced Food and Beverage Management
Cr. 3. (1-5). Prerequisites: HRMA 3343 and credit for or enrollment in final HRMA area of emphasis courses. Preparation of menus, recipes, purchase orders, food preparation, marketing, and evaluation procedures. Integration of all aspects of restaurant operation. Includes laboratory.

HRMA 4324: Applied Nutrition for Hospitality Management
Cr. 3. (3-0). Principles of nutrition, layout and design of fitness centers, and consumer research. Computer based nutritional analysis for development of menus.

HRMA 4325: Food Product Development for the Hospitality Industry
Cr. 3. (3-0). Prerequisite: HRMA 1422. Theoretical and practical consideration in the development of commercial food products for the hospitality industry.

HRMA 4326: Catering Management
Cr. 3. (3-0). Prerequisite: HRMA 3343 or consent of instructor. Catering operations and management, catering in the hospitality industry, and the various catering disciplines. Marketing, sales operations, technology, and innovations. The laboratory component encompasses all aspects of catering management.

HRMA 4328: Restaurant Development
Cr. 3. (3-0). Prerequisites: HRMA 3341, 3343, and 3361. Analysis and evaluation of food service operation development emphasizing marketing analysis, location, valuation, and financing.

HRMA 4336: Beverage Marketing
Cr. 3. (3-0). Prerequisite: junior standing. Identify and analyze the segmenting, targeting, and positioning of the alcoholic beverage industry with emphasis on the suppliers, retailers, and on-premise accounts to understand product assortment and pricing decision.

HRMA 4338: Hotel Development
Cr. 3. (3-0). Prerequisites: HRMA 3341 and 3361 or consent of instructor. Analysis and evaluation of hotel development. Emphasizing marketing analysis, location, valuation, and financing.

HRMA 4340: Hotel Operations
Cr. 3. (3-0). Prerequisite: HRMA 3341. Hotel operating policies and procedures; relation of these policies to philosophies and objectives.

HRMA 4343: Financial Administration for the Hospitality Industry
Cr. 3. (3-0). Prerequisites: HRMA 3341 and college approved statistics course. Principles of hospitality managerial finance including the mathematics of finance, working capital and capital asset management, cost of financing, property valuation, and financial feasibility studies.

HRMA 4344: California Wine Experience
Cr. 3. (3-0). Prerequisites: HRMA 3345 or consent of instructor; must be of legal drinking age. Viticulture and viniculture practices and techniques, as well as production, marketing strategies, business strategies, and the corporate culture of California wineries. Wine tours, seminars, and tastings will be included. Students to defray expenses for their travel and lodging.

HRMA 4353: Leadership in the Hospitality Industry (formerly HRMA 2351)
Cr. 3. (3-0). Prerequisites: HRMA 1337 and 3352. Hospitality leadership philosophies. Coaching, teaching, facilitating, and motivating a workforce in various hospitality environments.

HRMA 4354: Advanced Hospitality Operations Management
Cr. 3. (3-0). Prerequisites: HRMA 3343 and credit for or concurrent enrollment in final HRMA area of emphasis courses. Managing resources to produce hospitality products and services. Utilizing quantitative and qualitative analysis to evaluate efficiencies and effectiveness of managing resources.

HRMA 4355: Event Administration
Cr. 3. (3-0). Analysis of event management focusing on sports and entertainment, examining human resources, customer service, facility, ticket, concessions operations; legal issues; budgeting and financial administration; sales marketing; merchandising and promotions. May be repeated when venue changes.

HRMA 4357: Current Issues in Gaming Management
Cr. 3. (3-0). Prerequisite: HRMA 3357. Analysis of current issues in gaming industry with emphasis on historical, current and future trends and the interrelationship with the hospitality/tourism industry.

HRMA 4358: Alcoholic Beverage Law and Regulations
Cr. 3. (3-0). Prerequisite: junior standing. Laws, regulations, and legal concepts that govern the beverage industry, including manufacturing, distribution, marketing, merchandising, retailing, and service of alcoholic beverages with special emphasis on licensing, compliance, and responsibility.

HRMA 4361: Marketing Strategies in the Hospitality Industry
Cr. 3. (3-0). Prerequisites: junior standing and HRMA 3361. Strategic analysis and organizational decisions involved in creating and maintaining markets in the hospitality industry.

HRMA 4362: Management Training Work Experience II
Cr. 3. (3-0). Prerequisites: HRMA 1337, sophomore standing and consent of instructor. Analysis of a hospitality establishment from a managerial perspective while student is employed at the establishment.

HRMA 4367: Advanced Lodging Management
Cr. 3. (2-4). Prerequisites: HRMA 3343 and credit for or concurrent enrollment in final HRMA area of emphasis courses. Evaluation of operating standards essential to the profitability of a lodging and accommodation enterprise. Application of theory to operational decisions. Includes laboratory.

HRMA 4373: Current Issues in Convention Services
Cr. 3. (3-0). Prerequisite: HRMA 3361. Analysis of current issues in convention, meeting and event management with emphasis on current and future trends and their impact on the hospitality industry.

HRMA 4374: French Culture and Tourism
Cr. 3. (3-0). Prerequisite: Consent of instructor. History and culture of France and its impact on tourism. Anjou region, the Loire Valley, tourism in France and Europe, tourist attractions, hotel management, restaurant management, school food service management, and convention management. This course takes place in France.

HRMA 4375: French Wine Production and Distribution
Cr. 3. (3-0). Prerequisite: Consent of instructor. French wine industry, vineyard management, and wine production and distribution. Viticulture and viniculture methods, appellations of the Loire Valley, domestic and international wine sales and marketing, and the nuances of wine tasting. This course takes place in France.

HRMA 4376: Japanese Lodging Industry
Cr. 3. (3-0). Prerequisite: Consent of instructor. Japanese hotel brand companies and management strategies. This course takes place in Japan.

HRMA 4377: Japanese Culture and Tourism
Cr. 3. (3-0). Prerequisite: Consent of instructor. History and culture of Japan and its impact on tourism. Tourist attractions, hotel management, restaurant management, school food service management, and convention management. This course takes place in Japan.

HRMA 4382: Advanced Club Operations
Cr. 3. (3-0). Prerequisite: HRMA 1337. Strategic management in the private club industry. Analysis of environments, opportunities, and strategies peculiar to managing the functions in a private club.

HRMA 4384: Gourmet Night Management II
Cr. 3. (3-0). Prerequisites: HRMA 3384 and consent of instructor. Enrollment limited to students who are serving as Director or Assistant Director for Gourmet Night. Food and beverage management, logistics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers for area student is directing. Develop training manuals, order equipment, market event, and oversee respective areas.

HRMA 4387: Food Service in Space for the 21st Century
Cr. 3. (3-0). Prerequisite: Completion of all sophomore level HRMA courses or equivalent, junior standing or consent of instructor. Evolution of feeding in space as an example of a food service system. Prior space-food programs and the future challenges. Interaction with NASA food scientists and engineers. Participation in a project to create a space food service system for long duration space missions.

HRMA 4388: Managing for Diversity in the Hospitality Industry
Cr. 3. (3-0). Prerequisite: HRMA 3352. Evolving issues of workplace diversity. The impact of cultural, legal, and economic forces on business. Management of an increasingly diverse workforce with respect to moral, legal, and employee relations considerations.

HRMA 4399: Senior Honors Thesis II
Cr. 3. Prerequisites: HRMA 3399 and approval of Dean of the College and the HRM Office of Student Services.

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Catalog Publish Date: August 19, 2010
This Page Last Updated: May 25, 2010
Effective Date of Archive: January 13, 2011