Graduate Courses: Conrad N. Hilton College of Hotel and Restaurant Management

Courses: Hotel and Restaurant Management (HRMA)

6101: Colloquium
Credit 1. Graduate student seminar which consists of a series of individual lectures by industry leaders, faculty and students. Hotel and restaurant management faculty, guest lecturers and current graduate students will also present research concepts, practical issues and studies related to the hospitality industry.

6110: Professional Development
Credit: 1. 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
Credit: 1. 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
Credit: 1. 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
Credit: 1. 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.

6172: Management Training Work Experience (MTWEP) I
Credit: 1. Analysis and evaluation of a hospitality establishment from a managerial perspective while student is employed at the establishment. This course is equivalent to 300 clock hours.

6173: Management Training Work Experience (MTWEP) II
Credit: 1. Analysis and evaluation of a hospitality establishment from a managerial perspective while student is employed at the establishment. This course is equivalent to 300 clock hours.

6190: Hospitality Research Proposal (Professional Paper I)
Credit: 1. Prerequisites: HRMA 6382, and completion of at least 15 hours of core coursework. Development of a detailed research proposal and
corresponding data collection instrumentation.
 
6198, 6298, 6398: Special Problems
Credit: 1, 2, 3. For the advanced student wishing to pursue individual study. May be repeated for a maximum of six (6) semester credit hours.
 
6256: Hotel Gaming Operations New Jersey
Credit: 2. Research, analyze, and evaluate current topics on hotel and gaming operations in the state of New Jersey.
 
6257: Hotel Gaming Operations in Nevada
Credit: 2 Research, analyze and evaluate current topics on hotel and gaming operations in the state of Nevada.
 
6290: Professional Paper 1
Credit: 2. 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
Credit: 3. An interactive approach to the impacts of changing social values, current legislation and case law on management in the hospitality industry.

6315: Introduction to Spa Management
Credit: 3. An overview of the history and understanding of the nature of the spa industry, its history, future and characteristics. To develop a working and hands-on knowledge of spa operations.

6324: Nutrition and Healthy Living
Credit: 3. Proactive approach to healthy living with an emphasis on prevention of chronic diseases. Topics include nutrient compositition, absorption, and metabolic processes for multicultural, ethnic, and generational diversity as well as biotechnology, trends, and nutirition claims.

6326: Catering Management
Credit: 3. An analysis of catering operations and management in the hospitality industry and various catering disciplines.
 
6329: Negotiation for Service Industry
Credit: 3. The application of negotiating skill in all phases of business aspects. Providing participants with the theoretical framework and practical tools for resolving issues on favorable terms while maintaining/ enhancing relationship.

6330: Statistical Analysis for the Hospitality Industry
Credit: 3. This course covers the basic principles of statistics necessary to conduct hospitality research. The primary topics addressed will include the links between theory, research design and statistical techniques; variable measurement and frequency distributions; summary statistics for central tendency and variation; hypothesis testing; and bivariate correlation and regression analysis. The primary focus is on using the SPSS statistical package for calculating multivariate statistics and the utilization of the statistical output in research findings. Students will learn how to analyze hospitality data by using SPSS 17.0 for Windows, including how to set up data sets. Because this course is a prerequisite to HRMA 6382, students are expected to have a sound understanding of data analysis techniques relevant to research methods.

6334: Pricing & Revenue Management
Credit: 3. A comprehensive introduction to both the theory and practice of revenue management and pricing. This course involves mathematical analysis using Excel.

6335: Sensory Branding in the Hospitality Industry
Credit: 3. Spa development and branding class focusing on sensory branding, brand analysis and gaining an understanding of how to incorporate sensory into a spa environment.
 
6336: Facilities Management
Credit: 3. Work analysis to site planning for the management of mechanical, electrical, fire, safety, and energy conservation systems.
 
6337: Human Resource Management
Credit: 3. 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
Credit: 3.  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
Credit: 3 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.

6344: California Wine Experience
Credit: 3. Prerequisites: HRMA 6345 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 are included. Students to defray expenses for their travel and lodging.

6345: Wine Appreciation
Credit: 3. Analysis of wine producing regions of the world including compiling of wine lists, serving and recommending wine and food combinations.
 
6349: Food & Beverage Purchasing
Credit: 3. Analysis of vendor and purveyor selection for the purchasing manager. On site tours of properties are required.
 
6351: Lodging Operations Management
Credit: 3. Theoretical applications and process improvement in managing the major divisions of a lodging establishment.

6353: Services Management
Credit: 3. Current theories and practical issues within the hospitality industry; exploration of concepts necessary for the development of a service management philosophy.

6354: Hotel Operations
Credit: 3. Analysis of theory application to problems and decision making in hotel operations.
 
6355: Event Administration
Credit: 3. 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
Credit: 3. 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
Credit: 3. 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
Credit: 3. Analysis of current issues in gaming industry with emphasis onoperations, marketing, controls/security, cultural influences and social consequences of the gaming industry within the hospitality/tourism industry.
 
6361: Hospitality Marketing Analysis
Credit: 3. Technological analysis of the environments, opportunities, and strategies particular to managing the marketing function in the hospitality industry.

6360: Hospitality Practicum
Credit: 1. Employment for a minimum of 500 clock hours in hospitality learning experience approved by the instructor.

6362: Consumer Behavior in Hospitality Markets
Credit: 3. A study of theoretical and empirical material on consumer behavior and its direct application to the hospitality industry.
 
6363: Loss Prevention
Credit: 3. 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.

6364: Hospitality Managerial Accounting
Credit: 3. 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.

6365: Tourism and Travel
Credit: 3. Analysis of the interactive economic and cultural influences of tourism and travel on the hospitality industry.
 
6366: Hospitality Management Strategies
Credit: 3. 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
Credit: 3. 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.

6371: Etiquette and Protocol in Social Settings>
Credit: 3. 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.
 
6374: French Culture and Tourism
Credit: 3. 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
Credit: 3. 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.

6379 Entertainment and Venue Marketing
Credit: 3. Introduction to the fundamental busines/marketing concepts necessary for successful sports and entertainment events. This course provides a solid knowledge base in the areas of marketing foundations, economics, sponsorships, public relations, sales, advertising, licensing, and other industry-related topics.
 
6381: Hospitality Management Computer Applications
Credit: 3. Analysis of current theories of design, implementation, operation of computerized equipment, and programs in single- and multi-unit
management operations and control.
 
6382: Methods of Research in the Hospitality Industry
Credit: 3. Analysis and evaluation of existing research in hospitality management with emphasis on the study of various research models.
 
6383: Club Operations Management
Credit: 3. 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
Credit: 3. Consent of instructor required. Enrollment limited to students serving as directors or assistant directors for Gourmet Night. Food & 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.

6387: Food Service in Space for the 21th Century
Credit: 3 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 Hospitality
Credit: 3. 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.

6396: Beer Appreciation
Credit: 3. This course is designed to prepare you to understand and apply the technical details of beer production, including but not limited to: grains and cereals and their use, the history of beer, the brewing and production of wort, fermentation and lagering, and bottling and distribution. 

6397: Current Issues in Hospitality Management
Credit: 3. Analysis of current theories and writings intended to provide students with the opportunity to develop a basic understanding of and explore the concepts necessary for the development of a personal management philosophy.

6397: Selected Topics
Credit: 3 Selected topics with approval of faculty. May be repeated when topics vary.

6399: Thesis II
Credit: 3. A student who has not completed Thesis I needs to continually enroll in this course for 3 credits until they finish their thesis.  

6599: Thesis I
Credit: 5. This thesis course is available for master’s candidates who would like to engage in primary research. A thesis committee and a formal
defense of the thesis are required.

Catalog Publish Date: January 14, 2013
This Page Last Updated: December 4, 2012