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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 hotel’s physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the international trade show.

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

6181: Seminars in Club Management
Cr. 1. (1-0). Prerequisite: Must be a member of the Club Managers Association of America - Cougar Chapter. Seminars at the Annual World Conference for the Club Managers Association of America. Club industry, professional development, food and beverage service, time management, interviewing, organizational structure, wine appreciation, and managing personalities.

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 coursework. 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 hospitality learning experience 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 (6) semester credit hours.

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.

6327: Restaurant Layout and Design
Cr. 3. (3-0). Prerequisite: HRMA 6336. Co-requisite: HRMA 6341 or consent of instructor. Concept development, market and financial feasibility studies drive the design of foodservice facilities. Location and arrangement of equipment impact layout and efficient utilization of space. Flow patterns, work optimization, human interactions, styles of service influence equipment selection, placement and operational requirements.

6329: Negotiations for the Services Industry
Cr. 3. (3-0). Skills in negotiations focusing on the hospitality industry. Topics include joint decision making and problem solving for conventions, exhibitions, events, foodservice, and lodging operations.

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 and diversity in food service, lodging, and club establishments.

6341: Food and Beverage Systems Management
Cr. 3. (3-4). This course is a prerequisite for HRMA 6366. Study of the various food service 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, the 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.

6349: Purchasing
Cr. 3. (3-0). An examination of food and beverage purchasing which involves tours at various vendors and suppliers that are common to the restaurant industry. This allows students to see first-hand what standards and specifications to look for in a product.

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 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 services, facility, tickets, 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.

6360: Graduate Directed Practicum
Cr. 3. (3-0). Designed for students to take on an operations issue for a hospitality concern and conduct research and propose solution(s).

6361: Hospitality Marketing Analysis
Cr. 3. (3-0). Technological analysis of the environments, opportunities, and strategies particular 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). 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, lease-purchase decisions, cost of capital, and effects of the economic cycles on long-term financing in hotel and restaurant operations.

6370: Professional Convention Management
Cr. 3. (3-0). Theoretical applications and development of convention and meeting planning. Areas of focus include 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.

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. This course is equivalent to 400 clock hours.

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. This course is equivalent to 400 clock hours.

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.

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.

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

6384: Gourmet Night Management I
Cr. 3. (3-0). Available only to those students who are serving as Assistant Directors of the college's annual Gourmet Night Gala. Food and beverage management, logistics, management, marketing, operations management, service management, and wine management. Must obtain, train, and manage student volunteers for specific areas. Analyze and examine similar events to create benchmark.

6385: Gourmet Night Management II
Cr. 3. (3-0). Available only to those students who are serving as Directors for the college's annual Gourmet Night Gala. Food and beverage management, logistics management, marketing, operations management, service management, and wine management. Must obtain, train and manage student volunteers for event. Develop training manuals, order equipment, market event, and oversee respective area. Analyze and examine similar events to create benchmark.

6386: Living and Working in Space
Cr. 3. (3-0). 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. Project involves designing a hotel in space.

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.

6388: Managing For Diversity In The Hospitality Industry
Cr. 3. (3-0). Prepare hospitality industry managers and professionals to deal effectively with evolving issues of workplace diversity. This includes an examination of the impact of cultural, legal, and economic forces on business and an understanding of the need for and ability to manage an increasingly diverse workforce in the face of moral, legal, and employee relations considerations.

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.