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Conrad N. Hilton College of Hotel and Restaurant Management

Courses: Hotel and Restaurant Management (HRMA)

See the University of Houston Undergraduate Catalog for information about Conrad N. Hilton College of Hotel and Restaurant Management undergraduate courses offered.

6190: Hospitality Industry Operational Analysis I
(Professional Paper I)
Cr. 1. (1-0). Prerequisites: HRMA 6382, and completion of at least 15 hours of core course work. Development of a detailed research proposal and corresponding data collection instrumentation.

6193: Hospitality Internship
Cr. 1. (1-0). Employment for a minimum of 500 clock hours in a learning situation approved by the instructor.

6198:6298:6398: Special Problems
Cr. 1-3 per semester (1-0, 2-0, 3-0). For the advanced student wishing to pursue individual study. May be repeated for a maximum of six semester credit hours.

6290: Hospitality Industry Operational Analysis II
(Professional Paper II)
Cr. 2. (2-0). Prerequisites: HRMA 6190. An exploratory, qualitative or quantitative analysis of a management problem specific to the hospitality industry.

6309: Legal Issues in the Hospitality Industry
Cr. 3. (3-0). An interactive approach to the impacts of changing social values, current legislation, and case law on management in the hospitality industry.

6336: Facilities Management
Cr. 3. (3-0). Work analysis to site planning for the management of mechanical, electrical, fire, safety, and energy conservation systems.

6337: Human Resource Management
Cr. 3. (3-0). The application of current sociological and psychological theories to organizational behavior, motivation, and conflict in government with focus on employee-employer relations in food service, lodging, and club establishments.

6338: Project Development and Programming
Cr. 3. (3-0). Development of investment objectives. The interrelatedness of market feasibility, cash flow, functional planning, design, and methods of financing peculiar to the hospitality industry.

6341: Food and Beverage Systems Management
Cr. 3. (3-4). Study of the various foodservice systems, culinary techniques, theories of nutrition and public health, and their impact on the hospitality industry.

6342: Food Service Management Strategies
Cr. 3. (3-0). Prerequisite: HRMA 6341. Strategic management of single- and multi-unit foodservice operations, focusing on communications, planning, organization, and current issues.

6346: Food Production Management and Public Health
Cr. 3. (3-4). Study of the nutritional properties of foods, theories of nutrition and public health, and their impact on the hospitality industry. Laboratory experience in food preparation techniques, use of equipment, planning and serving food.

6347: Management of Revenues and Costs for Food and Beverage
Cr. 3. (3-0). Prerequisites: ACCT 6331 or equivalent, HRMA 6346, graduate standing, or consent of instructor. Classical and contemporary managerial and operational philosophies of and peculiar to food production systems from planning through service, in single- and multi-unit applications.

6348: Feasibility and Planning of Food and Beverage Facilities
Cr. 3. (3-0). Prerequisite: HRMA 6347. Use of feasibility studies to plan and implement the operation of food and beverage facilities.

6349: Special Applications in Feeding and Lodging
Cr. 3. (3-0). An interdisciplinary approach to special problems in providing food service and lodging in remote and inhospitable locations.

6351: Lodging Operations Management
Cr. 3. (3-0). Theoretical applications and process improvement in managing the major divisions of a lodging establishment.

6352: Lodging Management Strategies
Cr. 3 (3-0). Prerequisite: HRMA 6351. Strategic management of lodging properties, focusing on operations, communications, planning, organization, and current issues.

6361: Hospitality Marketing Analysis
Cr. 3. (3-0). Technological analysis of the environments, opportunities, strategies peculiar to managing the marketing function in the hospitality industry.

6362: Consumer Behavior in Hospitality Markets
Cr. 3. (3-0). A study of theoretical and empirical material on consumer behavior and its direct application to the hospitality industry.

6365: Tourism and Travel
Cr. 3. (3-0). Analysis of the interactive economic and cultural influences of tourism and travel on the hospitality industry.

6369: Hospitality Management Financial Planning
Cr. 3. (3-0). Acquisition of long-term assets, including impact of lease-purchase decision, cost of capital, and effects of economic cycles on long-term financing in hotel and restaurant operations.

6372: Management Training Work Experience Program (MTWEP) I
Cr. 3. (3-0). Analysis and evaluation of a hospitality establishment from a manergerial perspective while student is employed at the establishment.

6373: Mangement Training Work Experience Program (MTWEP) II
Cr. 3. (3-0). Analysis and evalution of a hospitality establishment from a managerial perspective while student is employed a the establishment.

6381: Hospitality Management Computer Application
Cr. 3. (3-0). Prerequisites: HRMA 3301 or equivalent. Analysis of current theories of design, implementation, and operation of computerized equipment and programs in single- and multi-unit management operations and control.

6382: Methods of Research in the Hospitality Industry
Cr. 3. (3-0). Prerequisite: Graduate standing or consent of instructor. Analysis and evaluation of existing research in hospitality management with emphasis on the study of various research models. Preparation of a professional paper or formal research proposal. Students must enroll in this course in the first 15 hours of core course requirements.

6397: Selected Topics
Cr. 3. (3-0). Special topics with approval of the faculty. May be repeated when topics vary.

7397: Selected Topics
Cr. 3. (3-0). Selected topics with approval of faculty. May be repeated when topics vary.