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Conrad N. Hilton College of Hotel and Restaurant Management

Courses: Hotel and Restaurant Management (HRMA)

6110: Professional Development
Cr. 1. (1-0). Developing successful strategies for marketing yourself and enhancing your perspective for successful entry into the highly competitive and ever-changing hospitality job market.

6140: Current Issues in Hospitality Finance
Cr. 1. (1-0). Hospitality finance and technology issues impacting the lodging, foodservice, and club industries related through educational seminars and workshops with input from industry experts. Written research project analyzing a particular issue required.

6153: Hotel Marketing New York Style
Cr. 1. (1-0). Analysis of New York City hotel's physical plant, customer segments, pricing and unique characteristics; identification, evaluation of products and services from national purveyors at the annual international hotel and motel trade show.

6154: Restaurant Marketing Chicago Style
Cr. 1. (1-0). Analysis of Chicago restaurant's physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from national purveyors at the annual National Restaurant Association trade show.

6163: Sales Techniques for the Hospitality Industry
Cr. 1. (1-0). Analysis and application of successful strategies in sales/marketing in the highly competitive and ever-changing market in the hospitality industry. Includes on-site analysis and personal evaluations.

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 Practicum
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. For the advanced student wishing to pursue individual study. May be repeated for a maximum of six semester credit hours.

6230: Hospitality Enrichment
Cr. 2. (2-0). Attendance and successful completion of the Texas Hotel and Motel Association annual "short course." Students will attend lectures and seminars in all areas of hospitality including: housekeeping, safety and security, accounting, law, marketing and human resources.

6249: Food and Beverage Purchasing
Cr.2. (2-0). Analysis of vendor and purveyor selection for the purchasing manager. On site tours of properties are required.

6256: Hotel Gaming Operations in New Jersey
Cr.2. (1-3). Research, analyze, and evaluate current topics on hotel and gaming operations in the state of New Jersey.

6257: Hotel Gaming Operations in Nevada
Cr.2. (1-3). Research, analyze and evaluate current topics on hotel and gaming operations in the state of Nevada.

6258: Hotel Gaming Operations in New Jersey II
Cr. 2. (1-3). Prerequisite: HRMA 6256. Analyze and design projects using methodologies in hotel and gaming operations in New Jersey.

6259: Hotel Gaming Operations in Nevada II
Cr. 2. (1-3). Prerequisite: HRMA 6257. Analyze and design projects using methodologies in hotel and gaming operations in Nevada.

6290: Hospitality Industry Operational Analysis II (Professional Paper II)
Cr. 2. (2-0). Prerequisite: 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.

6326: Catering Management
Cr. 3. (3-0). An analysis of catering operations and management in the hospitality industry and various catering disciplines.

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.

6343: Beverage Management
Cr. 3. (3-0). Analysis of major elements of beverage operations including social concerns and management functions, planning and marketing, mixology and selling techniques, operational components of control systems, and the development of management's daily information to follow-up procedures.

6345: Wine Appreciation
Cr. 3. (2-2). Analysis of wine producing regions of the world including compiling of wine lists, serving and recommending wine and food combinations.

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.

6354: Hotel Operations
Cr. 3. (3-0). Analysis of theory and application to problems and decision making in hotel operations.

6355: 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.

6356: Hotel Development
Cr. 3. (3-0). Analysis and evaluation of the feasibility study development in hospitality industry operations with emphasis on market analysis, property location, valuation, and finance.

6357: Gaming and Casino Management
Cr. 3. (3-0). Analysis of operation, marketing, accounting/controls, security, social/cultural consequences of the gaming industry including lotteries, pari-mutuel wagering, and casino gaming.

6358: Current Issues in Gaming Management
Cr. 3. (3-0). Analysis of current issues in gaming industry with emphasis on operations, marketing, controls/security, cultural influences and social consequences of the gaming industry within the hospitality/tourism industry.

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.

6363: Loss Prevention
Cr. 3. (3-0). Analysis and evaluation of programs and protocol to protect the investment (bottom line) of the hospitality establishment through safety, security, fire protection, and federal law compliance management in various hospitality environments.

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

6366: Hospitality Management Strategies
Cr. 3. (3-0). Prerequisites: HRMA 6341 and HRMA 6351. Strategic management of lodging, food service, and travel related businesses focusing on current issues, operations, development, finance, human resources, and marketing.

6369: Hospitality Financial Assets Planning and Management
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.

6371: Etiquette and Protocol in Social Settings
Cr. 3. (3-0). Analyze and evaluate proper etiquette and protocol in business and social settings. Focus on common courtesies, proper greetings and introductions, dining etiquette, communications, and international etiquette.

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

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

6374: French Culture and Tourism
Cr. 3. (3-0). Role of the history and culture of France and its impact on tourism. Topics of discussion include the region of Anjou, the Loire Valley, tourism in France and Europe, tourist attractions, hotel management, restaurant management, school foodservice management, and convention management. Pre-trip class, meetings, field trips, written journal and research project are required.

6375: French Wine Production and Distribution
Cr. 3. (3-0). Overview and analysis of the French wine industry with emphasis on vineyard management and wine production and distribution. Topics of discussion include viticulture and viniculture methods, appellations of the Loire Valley, domestic and international wine sales and marketing, and the nuances of wine tasting. Pre-trip class, meetings, field trips and individual research project required.

6376: Japanese Lodging Industry
Cr. 3. (3-0). An introduction to the Japanese hotel brand companies and management strategies. Pre-trip class, meetings, field trips and research project required. This course takes place in Japan.

6377: Japanese Culture and Tourism
Cr. 3. (3-0). Role of the history and culture of Japan and its impact on tourism. Topics of discussion include tourism in Japan, tourist attractions, hotel management, restaurant management, school foodservice management and convention management. Pre-trip class, meetings, field trips and a research project in one of the above topics required.

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.

6383: Club Operations Management 3
Cr. 3. (3-0). Analysis and strategic management in the private club industry emphasizing on environments, opportunities, and strategies peculiar to managing the functions of private clubs.

6387: Food Service in Space for the 21st Century
Cr. 3. (3-0). Describes the evolution of feeding in space as an example of a food service system. Topics of discussion include past space-food programs and the challenges that lie ahead by examining and interacting closely with NASA food scientists and engineers and by participating in a project to create a space-food service system for long duration space missions.

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

6399: Thesis I
Cr. 3. (3-0). This thesis course is available for masters candidates who would like to engage in primary research. A thesis committee and a formal defense of the thesis are required.

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