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Undergraduate Bachelor of Science in Hotel and Restaurant Management

At Hilton College, undergraduate course offerings are current and relevant, reflecting the day-to-day challenges and opportunities facing the hospitality industry. From the basics of lodging and restaurant management to more advanced offerings in hospitality marketing, technology, gaming and casino management, and wine and spirits, you will choose 75 semester credit hours that will pique your interest, complement your talents and help you frame your future. Combined with real world work experience gained through hospitality practicums, and/or internships, your coursework will provide a strong foundation for a successful career in the very dynamic hospitality industry.

 Number Description Credit
HRMA 1301 Hospitality Technology
Introduction to technology and its application within the hospitality industry from a managerial and strategic perspective. Typically Offered: Fall, Spring, & Summer
3
HRMA 1335 Facilities Management
Formerly HRMA 2335 Facilities Management. Introduction to building systems and facilities management for hospitality establishments. 
Typically Offered: Fall, Spring, & Summer 
3
HRMA 1337 Introduction to the Hospitality Industry
History and development of the hospitality industry, including food, beverage, and lodging management.
3
HRMA 1345 Safety and Sanitation in the Hospitality Industry
Formerly HRMA 1245 and HRMA 4351. Integration of safety and sanitation using Hazard Analysis Critical Control Point (HACCP) as the model for implementation of strategies to maintain and enhance the profit potential in hospitality operation. Sanitation certification requirement.
3
HRMA 1367 Lodging Management
Formerly HRMA 2367 Lodging Management. Theoretical applications of lodging operations management coupled with laboratory experience. Typically Offered: Fall, Spring, & Summer
3
HRMA 1422 Food Service Production and Operations I
Formerly HRMA 2422; also formerly HRMA 1422 Food Service Production and Operations. Prerequisite: credit for or concurrent enrollment in HRMA 1345Food service systems, including menu management, purchasing and production applied to an operating environment. Laboratory aspects and demonstration of basic food production techniques and principles. Typically Offered: Fall, Spring, & Summer
4
HRMA 2115 Dean's Leadership Series
Leadership styles, philosophies, and how they attribute to success in the hospitality industry. Leaders from major hospitality corporations including alumni and young emerging leaders present. 
1
HRMA 2160
Hospitality Practicum I
Prerequisite: HRMA 1337Employment in hospitality setting for a minimum of 300 clock hours in an instructor approved learning situation and participation in a number of career preparation activities. Typically Offered: Fall, Spring, & Summer.
1
HRMA 2197 Selected Topics in Hospitality
May be repeated when topics vary.
1
HRMA 2220 Food Service Production and Operations II
Formerly HRMA 1220; also formerly HRMA 2220 Food and Beverage Service. Prerequisite: HRMA 1422Service styles, practices, and procedures in food service operations, including food production and laboratory experiences. 
2
HRMA 2297 Selected Topics in Hospitality
May be repeated when topics vary. 
2
HRMA 2315 Introduction to SPA Management
The nature of the spa industry, its history, future and characteristics. To develop a working and hands on knowledge of spa operations. 
3
HRMA 2324 Nutrition and Healthy Living
Healthy living and prevention of chronic diseases, including nutrient composition, absorption, and metabolic processes for multicultural, ethnic, and generational diversity as well as biotechnology, trends, and nutrition claims. 
3
HRMA 2340 Systems of Accounts in the Hospitality Industry
Formerly HRMA 1340 System of Accounts in Hospitality. Financial record keeping and reporting, utilizing uniform systems of accounts for hotels, restaurants, and clubs, with emphasis on payroll, statement analysis, and computer applications. Typically Offered: Fall, Spring, & Summer.
3
HRMA 2350 Managing in the Service Environment
Prerequisite: HRMA 1101. Application of service concepts within the hospitality industry. Guest services, building customer loyalty, service quality, and advanced service methods. Typically Offered: Fall, Spring, & Summer.
3
HRMA 2365 Tourism
Prerequisite: credit for or concurrent enrollment in ENGL 1304. Overview of the history and implications of travel and tourism as an economic, political and cultural force, and the effect of tourism development on the quality of life of the host society. Core Category: [80] Social & Behavioral Sciences.
3
HRMA 2368 Room and Housekeeping Management
Prerequisite: HRMA 1335 and credit for or concurrent enrollment in HRMA 1367. Operation of a rooms department of a typical full-service or selective service lodging facility. Management responsibilities together with operational techniques. Typically Offered: Fall, Spring, & Summer.
3
HRMA 2373 Spanish for the Hospitality Industry
Introduction to basic Spanish skills to perform more efficiently in the hospitality workplace.
3
HRMA 2382 Introduction to Club Management
Introduction to environments, opportunities, and strategies pertinent to managing the functions of a private club.
3
HRMA 2397 Selected Topics in Hospitality
May be repeated when topics vary.
3
HRMA 3153 Hotel Marketing New York Style
Analysis of New York City hotels’ physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the annual International Hotel/Motel trade show. 
1
HRMA 3154 Restaurant Management Chicago Style
Analysis of Chicago restaurants’ physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the annual National Restaurant Association trade show. 
1
HRMA 3160 Hospitality Practicum II
Formerly HRMA 4160. Prerequisite: HRMA 2160Employment in a hospitality setting for a minimum of 300 clock hours in an instructor approved learning situation and participation in a number of career preparation activities. 
1
HRMA 3197 Selected Topics in Hospitality
May be repeated when topics vary.
1
HRMA 3257 Hotel Gaming Operations in Nevada I
Prerequisite: HRMA majors. Hotel and gaming operations on an experiential basis through multiple tours and interviews with department heads and managers. Written report required. 
2
HRMA 3297 Selected Topics in Hospitality
May be repeated when topics vary.
2
HRMA 3321 Contract Food Service Management
Formerly HRMA 3221. Prerequisite: HRMA 1337 and HRMA 1345The field of professional contract food management, including the accounting, legal, marketing, sales, production, and personnel functions. 
3
HRMA 3322 Kitchen Operations Management
Prerequisite: HRMA 1422. Food preparation techniques based on menu and recipe requirements, including ingredient quality and yield factors. Aesthetic plate and buffet presentations. Includes laboratory. 
3
HRMA 3327 Restaurant Layout and Design
Prerequisite: HRMA 2220 and HRMA 1335Location and arrangement of equipment for efficient utilization of space and development of work flow patterns to meet operational requirements. Work optimization, human interactions, and styles of service and room configurations for front of the house. 
3
HRMA 3329 Catering and Food Styling
Prerequisite: HRMA 1422Food preparations for large banquet/catering operations. Laboratory experience in ordering food, costing recipes, labor calculations, and preparation and presentation of food. 
3
HRMA 3335 Alcoholic Beverage Production-Wine, Spirits and Beer
Prerequisite: Must be legal drinking age. Production of wine, beers, distilled spirits, and cordials. Standards of quality, processing, storage, service, and service for the four categories of spirituous beverages and various types of products within those categories. 
3
HRMA 3336 Beverage Management
Prerequisite: HRMA 1422Manager’s role and responsibility in developing and operating a facility serving alcoholic beverages. Emphasis on product. 
3
HRMA 3341 Hospitality Managerial Accounting
Prerequisite: HRMA 2340Hospitality 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. Typically Offered: Fall, Spring, & Summer
3
HRMA 3342 Club Operations Management
Prerequisite: HRMA 1337 and HRMA 2340. Private club management as contrasted with traditional profit-motivated segments of the hospitality industry. 
3
HRMA 3343 Hospitality Cost Controls
Prerequisite: HRMA 2340 and credit for or concurrent enrollment in HRMA 1422. Principles and procedures for controlling food, beverage, and labor costs in the hospitality industry. Typically Offered: Fall, Spring, & Summer.
3
HRMA 3345 Wine Appreciation
Prerequisite: junior standing and legal drinking age. Wine producing regions of the world. Compiling of wine lists, serving, and recommending wine and food combinations. 
3
HRMA 3346 Beer Appreciation
Prerequisite: Must be of legal drinking age. Beer producing regions of the world. Sensory evaluation and the technical details of beer production. Compiling of beer lists, serving, and recommending beer and food combinations. Typically Offered: Fall and Summer.
3
HRMA 3348  Principles of Hospitality Revenue Management
Credit Hours: 3.0 Lecture Contact Hours: 3    Lab Contact Hours: 0 Prerequisite: HRMA 1367
The principles of pricing strategies, distribution channels, market segmentation, and demand forecasting from a financial and managerial perspective. Current industry technology will be used to reinforce the concepts.  
3
HRMA 3349 Hospitality Purchasing
Prerequisite: HRMA 1337
Procedures and practices in the purchasing function for acquiring hospitality services, food, beverages, equipment, and supplies.
3
HRMA 3352 Human Resource Management
Prerequisite: HRMA 1337. 
Application of human resource management in hospitality environments; selection, placement, training, compensation, motivation, and performance appraisals of organizing members; labor relations and government regulations specific to the hospitality industry. 
3
HRMA 3354 Cruise Line Operations
Prerequisite: HRMA 1337
Overview of cruise industry from various perspectives such as operations. marketing, employment and economic impacts. 
3
HRMA 3356 Resort Management
Prerequisite: HRMA 1367 or consent of instructor. 
Management of resort properties, labor, culture, and purchasing decisions. 
3
HRMA 3357
 
Gaming and Casino Management
Prerequisite: HRMA 1337. 
Overview of gaming industry; lotteries, parimutuel wagering and casino operations. Subjects examined include: operation, marketing, accounting, controls, security, and social consequences. 
3
HRMA 3358 Hospitality Industry Law
Prerequisite: HRMA 1337
Laws applicable to ownership and operations of hotels, restaurants, and clubs. Contracts, the Uniform Commercial Code, torts, liabilities. 
Core Category: [81] Writing in the Disciplines
3
HRMA 3361 Hospitality Marketing
Prerequisite: HRMA 1337. 
Principles and procedures for managing the hospitality marketing function. 
3
HRMA 3362 Management Training Work Experience I
Prerequisite: sophomore standing and consent of instructor.
Analysis of a hospitality establishment from a managerial perspective while student is employed at that establishment. 
3
HRMA 3364 Hotel Sales
Prerequisite: HRMA 1367 and HRMA 3361. 
Functions of a hotel sales department including group, transient and banquet sales, selected sales and customer service techniques, selling styles, and facility presentations. 
3
HRMA 3366 Social Media in the Hospitality Industry
Prerequisite: junior standing. 
Introduction to business uses of social media in the hospitality industry. 
3
HRMA 3371 Etiquette and Protocol in Social Settings
Etiquette and protocol in business and social settings. Domestic and international common courtesies, greetings and introductions, communications, and dining etiquette. 
3
HRMA 3372 Convention and Meeting Management
Prerequisite: HRMA 1367
Convention and association management, emphasizing 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. 
3
HRMA 3373 Current Issues in Convention Services
Analysis of current issues in convention, meeting and event management with emphasis on current and future trends and their impact on the hospitality industry.
3
HRMA 3378 Entertainment and Venue Management
Major management functions (planning, organizing, implementing, and controlling) associated with sports and entertainment events including college and professional sports, concerts, local entertainment events, and world events such as the Olympics.
3
HRMA 3379 Entertainment and Venue Marketing
Introduction to the fundamental business/marketing concepts necessary for successful sports and entertainment events. This course provides a solid knowledge base in the areas of marketing foundations, economics, sponsorship, public relations, sales, advertising, and licensing. 
3
HRMA 3384 Gourmet Night Management I
Prerequisite: HRMA 1337 and consent of instructor. 
Enrollment limited to students serving as Director or Assistant Director for Gourmet Night. Food and beverage management, logistics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers. 
3
HRMA 3385 Hall of Honor Management I
Prerequisite: HRMA 1337 and consent of instructor. 
Food  and beverage management, logistics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers. 
Note: Enrollment limited to students participating in Hall of Honor.
3
HRMA 3387 Management and Operations of Senior Living Facilities
Prerequisite: ENGL 1304. 
Career opportunities, management and operation of senior living facilities. 
3
HRMA 3397 Selected Topics in Hospitality
May be repeated when topics vary.
3
HRMA 3399 Senior Honors Thesis I
Prerequisite: approval of Dean of the College and the HRM Office of Student Services. 
3
HRMA 4132 Beverage Management and Marketing Internship
Prerequisite: junior standing, minimum 21 years of age, and consent of instructor. 
Application of theoretical approaches to the study of beverage management and marketing thorough a supervised practicum in the wine and spirits industry. 
1
HRMA 4197 Selected Topics in Hospitality Management
Prerequisite: junior standing or consent of instructor. 
May be repeated for credit when topic varies.
1
HRMA 4198 Independent Study in Hospitality Management
Prerequisite: junior standing and/or consent by petition. 
Designed for undergraduate students who wish to pursue special studies for which a course is not organized. 
1
HRMA 4297 Selected Topics in Hospitality Management
Prerequisite: junior standing or consent of instructor. 
May be repeated for credit when topic varies.
2
HRMA 4298 Independent Study in Hospitality Management
Prerequisite: junior standing and/or consent by petition. 
Designed for undergraduate students who wish to pursue special studies for which a course is not organized. 
2
HRMA 4310 Entrepreneurship in the Hospitality Industry
Prerequisite: HRMA 1337 and junior standing. 
Entrepreneurship as it relates to starting and building a successful business in the hospitality industry. 
3
HRMA 4311 Franchising in the Hospitality Industry
Prerequisite: HRMA 1337 and junior standing. 
Concepts and issues as it relates to franchising and building a successful business in the hospitality industry. 
3
HRMA 4322 Restaurant Management
Manager’s role in restaurant operations. Control systems as diagnostic indicators, the role of 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. 
3
HRMA 4323 Advanced Food and Beverage Management
Prerequisite: HRMA 2220 and HRMA 3343
Preparation of menus, recipes, purchase orders, food preparation, marketing, and evaluation procedures. Integration of all aspects of restaurant operation. Includes laboratory. 
3
HRMA 4325 Food Product Development for the Hospitality Industry
Prerequisite: HRMA 1422
Theoretical and practical consideration in the development of commercial food products for the hospitality industry. 
3
HRMA 4326 Catering Management
Prerequisite: HRMA 3343 or consent of instructor. 
Catering operations and management, catering in the hospitality industry, and the various catering disciplines. Marketing, sales operations, technology, and innovations. The laboratory component encompasses all aspects of catering management. 
3
HRMA 4328 Restaurant Development
Prerequisite: HRMA 3341HRMA 3343, and HRMA 3361
Analysis and evaluation of food service operation development emphasizing marketing analysis, location, valuation, and financing. 
3
HRMA 4336 Beverage Marketing
Prerequisite: junior standing. 
Identify and analyze the segmenting, targeting, and positioning of the alcoholic beverage industry with emphasis on the suppliers, retailers, and on-premise accounts to understand product assortment and pricing decision. 
3
HRMA 4338 Hotel Development
Prerequisite: HRMA 3341 and HRMA 3361 or consent of instructor. 
Analysis and evaluation of hotel development. Emphasizing marketing analysis, location, valuation, and financing. 
3
HRMA 4340 Hotel Operations
Prerequisite: HRMA 3341
Hotel operating policies and procedures; relation of these policies to philosophies and objectives. 
3
HRMA 4343 Financial Administration for the Hospitality Industry
Prerequisite: HRMA 3341 and one of the following  (ECON 2370MATH 2311POLS 3316PSYC 3301TMTH 3360.) 
Principles of hospitality managerial finance including the mathematics of finance, working capital and capital asset management, cost of financing, property valuation, and financial feasibility studies. 
3
HRMA 4344 California Wine Experience
Prerequisite: HRMA 3345 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 will be included. Students to defray expenses for their travel and lodging. 
3
HRMA 4353 Leadership in the Hospitality Industry
Prerequisite: HRMA 2350
Hospitality leadership philosophies. Coaching, teaching, facilitating, and motivating a workforce in various hospitality environments. 
3
HRMA 4354 Advanced Hospitality Operations Management
Prerequisite: HRMA 3343
Managing resources to produce hospitality products and services. Utilizing quantitative and qualitative analysis to evaluate efficiencies and effectiveness of managing resources. 
3
HRMA 4355 Event Administration
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. May be repeated when venue changes.
3
HRMA 4357 Current Issues in Gaming Management
Prerequisite: HRMA 3357
Analysis of current issues in gaming industry with emphasis on historical, current and future trends and the interrelationship with the hospitality/tourism industry. 
3
HRMA 4358 Alcoholic beverage Law and Regulations
Prerequisite: junior standing. 
Laws, regulations, and legal concepts that govern the beverage industry, including manufacturing, distribution, marketing, merchandising, retailing, and service of alcoholic beverages with special emphasis on licensing, compliance, and responsibility. 
3
HRMA 4361 Marketing Strategies in the Hospitality Industry
Prerequisite: junior standing and HRMA 3361
Strategic analysis and organizational decisions involved in creating and maintaining markets in the hospitality industry. 
3
HRMA 4362 Management Training Work Experience II
Prerequisite: junior standing and consent of instructor. 
Analysis of a hospitality establishment from a managerial perspective while student is employed at that establishment. 
3
HRMA 4367 Advanced Lodging Management
Prerequisite: HRMA 2368 and HRMA 3343
Evaluation of operating standards essential to the profitability of a lodging and accommodation enterprise. Application of theory to operational decisions. Includes laboratory. 
3
HRMA 4372 Contemporary Management Trends in Hospitality
Prerequisite: ENGL 1304HRMA 2350, and and/or junior standing. 
Current managerial challenges facing the hospitality manager. 
3
HRMA 4373 Current Issues in Convention Services
Prerequisite: HRMA 3361
Analysis of current issues in convention, meeting and event management with emphasis on current and future trends and their impact on the hospitality industry. 
3
HRMA 4382 Advanced Club Operations
Prerequisite: HRMA 1337
Strategic management in the private club industry. Analysis of environments, opportunities, and strategies peculiar to managing the functions in a private club. 
3
HRMA 4384 Gourmet Night Management II
Prerequisite: HRMA 3384 and consent of instructor. 
Enrollment limited to students who are serving as Director or Assistant Director for Gourmet Night. Food and 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. 
3
HRMA 4385 Hall of Honor Management II
Prerequisite: HRMA 1337HRMA 3385, and consent of instructor. 
Food and beverage management, logistics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers. 
Note: Enrollment limited to students participating in Hall of Honor.
3
HRMA 4388 Managing for Diversity in the Hospitality industry
Prerequisite: HRMA 3352
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. 
3
HRMA 4397 Selected Topics in Hospitality Management
Prerequisite: junior standing or consent of instructor. 
May be repeated for credit when topic varies.
3
HRMA 4398 Independent Study in Hospitality Management
Prerequisite: junior standing and/or consent by petition. 
Designed for undergraduate students who wish to pursue special studies for which a course is not organized. 
3
HRMA 4399 Senior Honors Thesis II
Prerequisite: HRMA 3399 and approval of Dean of the College and the HRM Office of Student Services. 
3