Catalog Home

Catalog Search

Colleges and Schools

Hotel and Restaurant Management

About the College

Academic
Policies

Courses

Centers and
Institutes

Degrees Offered

Faculty

College Web Site

Conrad N. Hilton College of Hotel and Restaurant Management

Courses: Hotel and Restaurant Management (HRMA)

6101: Colloquium
Cr. 1. (1-0). The course is a graduate student seminar which consists of individual lectures by industry leaders, faculty, and students. Hotel and restaurant management faculty, guest lecturers, and current graduate students will present research concept, practical issues and studies related to the hospitatlity industry.

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.

6190: Hospitality Research Proposal
Cr. 1. (1-0). Prerequisites: HRMA 6382. Development of a detailed research proposal and corresponding data collection instrumentation.

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.

6290: Professional Paper
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.

6322: Restaurant Managment
Cr. 3. (3-0).Manager's role in restaurant operations. control systems, 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.

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

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.

6330: Statistical Data Analysis in the Hospitality Industry
Cr. 3. (3-0). Basic principles of statistics necessary to conduct hospitality research. Primary topics addressed include 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.

6334: Pricing and 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.

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.

6338: Project Development and Programming
Credit: 3. Development of investment objectives. The interrelatedness of market feasibility, cash flow, functional planning, design, and methods of financing particular to the hospitality industry.

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.

6344: California Wine Experience
Cr. 3. (3-0). Familiarize the student with viticultrue and viniculture techniques, as well as production, marketing strategies, business strategies, and corporate culture of California wineries. Visits to numerous wineries including tours, seminars, and tastings.

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.

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.

6353: Services Management
Cr. 3. (3-0). Current theories and practical issues within the hospitality industry; exploration of concepts necessary for the development of a service management philosophy.

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.

6359: Hospitality Operations
Cr. 3. (3-0). Analysis and strategic management in the hospitality industry with emphasis on operating procedures, trends, and strategies particular to managing the functions of critical sectors of the hospitatlity industry.

6360: Hospitality Graduate Directed Practicum
Cr. 3. (3-0). Students are expected to obtain structured practical experience in the capacity of a hospitality management trainee at an appropriate hospitality firm. This course is supervised by a practitioner and faculty member(s) with whom the student works closely.

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). Prerequisites : HRMA 6341 and/or 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, lease-purchase decisions, cost of capital, and effects of the 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 managerial perspective while student is employed at the establishment. This course is equivalent to 300 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 300 clock hours.

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.

6381: Hospitality Management Computer Applications
Cr. 3. (3-0). 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
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.

6396: Selected Topics in Hospitality Managment
Cr. 3. (3-0). Analysis of current theories and phenomenon intended to provide students with the opportunity to enhance the knowledge and gain operational skills in both class and lab settings.

6397: Current Issues in Hospitality Management
Cr. 3. (3-0). 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
Cr. 3. (3-0). Special topics with approval of the faculty. May be repeated when topics vary.

6399: Thesis II
Cr. 3. (3-0). A student who has not completed Thesis I needs to continually enroll for 3 credits until they finish their thesis.

6599: Thesis I
Cr. 3. (3-0). 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.