Courses
Courses primarily for undergraduates:
Credits: 3. Contact Hours: Lecture 3.
Introduction to the foodservice, lodging, and tourism components of the hospitality industry. Background information, current issues, and future challenges in various segments of the industry. (Typically Offered: Fall, Spring)
Credits: 1. Contact Hours: Lecture 1.
Introduction to safety and sanitation principles in foodservice operations. Characteristics of food, supplies, and equipment as related to quality, sanitation, and safety are discussed. Application of sanitation principles in restaurants are covered as well. Students must pass a National Sanitation Certification Examination to receive credit. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
An overview of the casino gaming industry. Emphasis will be placed on examination of the history and development of gaming, casino operations, casino games, marketing of the core gaming products, and social and economic impacts of the gaming industry. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Introduction to food service operations within the hospitality and event industry. Management concepts, distinct features, sustainability, current issues, and trends. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Introduction to Uniform Systems of Accounts for hospitality industry, profitability, income statements, budgeting, managing cash, accounts receivable and payable, costs control, pricing, and evaluation related to restaurant, lodging, and club industry. Preparation for a hospitality accounting certification exam. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Sanitation and safety principles in hospitality operations. Issues impacting consumers and operators. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Survey course provides a comprehensive overview of the history, current issues, and future trends of the senior living industry. Basics about major aspects of senior living management. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Overview of the global tourism industry: hospitality and related services, destination/ attractions, tourist behaviors, and destination marketing. Introduction to destination mix, socio-economic and cultural impacts of tourism, destination organizations, tourist motivations, destination image, marketing, promotions, tourism distribution system, and the future of tourism. Meets International Perspectives Requirement. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Credit or concurrent enrollment in HSPM 1330
Advanced knowledge, preparation, and service of non-alcoholic beverages applied for cafe operations.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 1010
Organization and management of private clubs including city, country, and other recreational and social clubs. Field trip may be required.
(Typically Offered: Spring)
Credits: 1-2. Repeatable, maximum of 4 credits.
Prereq: Freshman or Sophomore Classification. Permission of instructor, advisor, and department chair.
Independent study on topics of special interest to the student, facilitated by approved faculty member.Graduation Restriction: Maximum of 9 credits combined of HSPM 2900 and HSPM 4900 can be applied to graduation.
(Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
An overview of the revenue management in the lodging and food service industry will be provided. Emphasis will be placed on the application of analytical and forecasting techniques to formulate and implement pricing strategies in responses to daily operation complexities. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Laws relating to ownership and operation of hospitality organizations. The duties and rights of both hospitality business operators and customers. Legal implications of various managerial decisions. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 1010 or permission of instructor
Examination of current issues in the attractions and amusement park industry. Emphasis will be placed on development and design along with the functional departments of modern amusement parks and themed attractions.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Introduction to revenue and cost systems in the hospitality industry. Application of principles related to procurement, production, and inventory controls. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Credit or concurrent enrollment in HSPM 1010
Introduction to functional department activities and current issues of lodging organizations with emphasis on front office operations and guest services including reservation activities, forecasting, and auditing exercises.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 2480
Overview of supply and demand, product/service development, consumption, and financials of the senior living industry from a management perspective.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 1330 or 2 cr MICRO; FSHN 1110 or FSHN 2140; FSHN 1150 or FSHN 2150; at least junior classification; enrollment in HSPM 3800L
Principles of and procedures used in food production management including menu planning, costing, work methods, food production systems, quality control, and service.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 1, Laboratory 6.
Prereq: HSPM 1330 or 2 cr MICRO; FSHN 1110 or FSHN 2140; FSHN 1150 or FSHN 2150; at least junior classification; enrollment in HSPM 3800
Application of food production and service management principles and procedures in the program's foodservice operation. Field trip.
(Typically Offered: Fall, Spring)
Credits: 2. Contact Hours: Lecture 2.
Prereq: Must Be at Least 21 Years Old to Register
Introduction to history and methods of production for a variety of wines and spirits. Beverage tasting and sensory analysis; product knowledge; service techniques; sales; and alcohol service related to the hospitality industry. Field trip. Must be age 21 or older by first day of class. .
(Typically Offered: Fall, Spring)
Credits: 2. Contact Hours: Lecture 1, Laboratory 2.
Prereq: Must Be at Least 21 Years Old to Register
The application of the management principles and procedures related to the sale and service of alcohol, specialty beverages, and cocktails served in the beverage and hospitality industry. Beverage tasting and sensory analysis of products commonly served in the beverage industry. Field trip. Must be age 21 or older by first day of class. .
(Typically Offered: Fall, Spring)
Credits: 1. Contact Hours: Lecture 2.
Prereq: Must Be at Least 21 Years Old to Register
Introduction to history and methods of production for a variety of beer, cider, perry, mead, sake and other brewed alcoholic beverages. Beverage tasting and sensory analysis; product knowledge; and service techniques related to the beverage and hospitality industry. Field trip. 8-week course. Must be age 21 or older by first day of class. .
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Credit or concurrent enrollment in HSPM 3800 and HSPM 3800L
Principles and techniques related to basic management, leadership, and human resource management of foodservices in health care and other on-site foodservice settings. Food safety and sanitation for on-site foodservice operations. Graduation Restriction: Credit for either HSPM 3910 or AESHM 2870 and AESHM 4380 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 3910
Introduction to cost control in foodservice operations: procedures for controlling food and labor variable costs. Application of principles related to food product selection, specification, purchase, and storage in health care and other onsite operations. Interpretation and application of financial records. Graduation Restriction: Credit for either HSPM 3920 or HSPM 2330 and HSPM 3330 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 2, Laboratory 2.
Repeatable.
Intensive 2-to-8-week workshop exploration. Topics vary each time offered. Graduation Restriction: Maximum of 6 credits of HSPM 393 can be applied toward graduation.
Credits: 3. Repeatable.
Introduces students with practical experience working in a realistic bakeshop situation to restaurant kitchens and bakeries. Students will become familiar with producing a variety of baked goods as well as setting up “Mise En Place”, different baking techniques, and dessert plating techniques for the dining room and banquet situations. Focus on weights, measurements, formulas, general baking classifications, handling, and storage of ingredients, safety and handling, production of yeast raised dough products, cakes, cookies, batters, bread, biscuits, muffins, pies, and special dessert preparation. Introduction to various ingredients and how they affect the finished product by giving a tender crumbed and a well-developed crust. The essential basic functions of ingredients and the techniques of scaling, pan preparation, and sifting. (Typically Offered: Fall, Spring, Summer)
Credits: 3. Repeatable.
Introduction to molecular gastronomy as a type of modern and innovative cuisine through both sweet and savory culinary applications. Develop and apply basic and advanced culinary skills. Basic principles of chemistry, biology, and physics and how they can be used in combination with culinary arts techniques to create unique culinary experiences. (Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 3200
Examine current issues within fairs and festivals. Emphasis placed on the evolution of exhibitions to modern day fairs and festivals, along with the processes necessary for operating fairs and festivals.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: ACCT 2840; ECON 1010; HSPM 3330; credit or concurrent enrollment in STAT 1010
Fundamental concepts and issues in hospitality finance and investment. Application of financial statement analysis, accounting ratio analysis, and financial instruments in management decision-making.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 1010
Introduction to hospitality technology. Emphasis will be placed on basic computer software and hardware components, property managements, point-of-sales systems; customer relationship management, selecting and purchasing computer systems, electronic distribution systems, and communication networks.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Emphasis on development of management personnel in hospitality organizations. Case studies. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 3520
Development of business plan and evaluation of business performance in a simulated environment. Operational decision making practices by applying concepts of management, operations, marketing, and finance for a computer-mediated environment.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: AESHM 2380 and AESHM 3400; credit or concurrent enrollment in HSPM 4330
Introduction to strategic management principles and practices with an application of human resources, operations, marketing, and financial management concepts. Case studies.
(Typically Offered: Spring)
Credits: 3. Repeatable.
Prereq: Department Permission for Course
Supervised work experience with a cooperating firm or organization, documentation of experience, and completion of an internship project. Coursework includes weekly self-reflection and topics related to current issues and career advancement. Employer/experience should be different than employer/experience used for AESHM 1700 and AESHM 2700. Graduation Restriction: No more than 12 credits from AESHM 1700, AESHM 2700, or HSPM 4700 may be applied toward graduation.
(Typically Offered: Fall, Spring, Summer)
(Dual-listed with HSPM 5870).
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.
Prereq: HSPM 3800, HSPM 3800L, and HSPM 1330, or ServSafe® Certification
Exploration of the historical and cultural development of the world food table. Creative experiences with U.S. regional and international foods. Application of management and financial principles in food preparation and service in fine dining settings. Meets International Perspectives Requirement.
(Typically Offered: Fall)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Independent Study in Hospitality Management.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Courses primarily for graduate students, open to qualified undergraduates:
Credits: 1-3. Contact Hours: Laboratory 3.
Repeatable.
Focus on teaching and research scholarship involving the hospitality industry. (Typically Offered: Fall, Summer)
Credits: 1. Contact Hours: Lecture 1.
Repeatable.
Focus on current research in hospitality industry. Discuss research designs and methods commonly used in hospitality management research; Introduce research proposal development procedures. (Typically Offered: Spring)
Credits: 1. Contact Hours: Lecture 1.
Seminar course focused on developing teaching skill, planning career, and practicing professionalism for graduate students in hospitality and tourism management. Introduces and discusses a number of topics regarding the high-impact instructional methods and teaching techniques needs for the future hospitality educators at the college level. Discussion of career planning and professional development for graduate students encompasses the activities and resources that can help students sharpen a skill set to secure their future career as a hospitality educator in the higher education. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Concepts of financial management applied to strategic decision making. Offered odd-numbered years. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Theories of human resources management. Practices and principles related to development of management personnel. Offered odd-numbered years. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Application of marketing principles in developing effective marketing strategies for hospitality, apparel, and retail organizations. Evaluation of multi- dimensional marketing functions in hospitality organizations. Offered even-numbered years. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 2, Laboratory 2.
Strategic management process as a planning and decision-making framework; integration of human resources, operations, marketing, and financial management concepts. Offered even-numbered years. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Tourism theories and research. Overview of tourism industry, tourism theories, methods, and current issues in destination marketing and management and travel behavior. Evaluation of tourism and destination research. (Typically Offered: Spring)
(Dual-listed with HSPM 4870).
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.
Exploration of the historical and cultural development of the world food table. Creative experiences with U.S. regional and international foods. Application of management and financial principles in food preparation and service in fine dining settings. Meets International Perspectives Requirement. (Typically Offered: Fall)
Credits: 1-30. Repeatable, maximum of 3 credits.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 3 credits.
Special topics in tourism. (Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 3 credits.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 3 credits.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 3 credits.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 6 credits.
Special Topics in Event Management. Graduation Restriction: Only 6 credits of HSPM 5900G can be applied toward graduation. (Typically Offered: Fall, Spring, Summer)
Courses for graduate students:
Credits: 2. Contact Hours: Lecture 2.
Development of professional written communication with emphasis on abstracts, proposals, and manuscripts. (Typically Offered: Spring, Summer)
Credits: 1-4. Contact Hours: Lecture 4.
Repeatable, maximum of 4 credits.
Advanced administrative problems; case studies in foodservice and lodging organizations. (Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Theories and research in financial management with emphasis on financial performance and financing decisions. (Typically Offered: Fall, Summer)
Credits: 3. Contact Hours: Lecture 3.
Research in human resources management with an emphasis on organization or unit administration. (Typically Offered: Fall, Summer)
Credits: 3. Contact Hours: Lecture 3.
Conceptual and theoretical development of marketing strategies. Analytical and critical review of marketing research and industry practices. (Typically Offered: Fall, Summer)
Credits: 3. Contact Hours: Lecture 3.
Analysis and applications of concepts and theories of operations research for lodging operations. (Typically Offered: Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Advanced graduate course on tourism and destination theories and research. Analysis and application of theories, research findings, and research methods in tourism and destination management. Offered odd-numbered years. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Analysis and application of theories, research, and research methods in foodservice operations. Offered even-numbered years. (Typically Offered: Spring)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Prereq: Instructor Permission for Course
Advanced study of current topics in hospitality management.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Prereq: Instructor Permission for Course
Advanced study of current topics in hospitality management.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Prereq: Instructor Permission for Course
Advanced study of current topics in hospitality management.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Advanced study of current topics in hospitality management. (Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Advanced study of current topics in hospitality management. (Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Advanced study of current topics in event management and hospitality management. (Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Research.
(Typically Offered: Fall, Spring, Summer)