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Restaurant, Hotel and Institutional Management
BACHELOR OF SCIENCE IN
RESTAURANT, HOTEL AND INSTITUTIONAL MANAGEMENT
Expected Course Learning Outcomes:
- RHIM 2308 - Hotel Operations
- RHIM 2310 - Introduction to Hospitality Management
- RHIM 2312 - Introduction to Beverage Management
- RHIM 3000 - Internship in Hospitality
- RHIM 3100 - Introduction to Internship
- RHIM 3308 - Hotel Group Sales and Services
- RHIM 3320 - Facilities Management
- RHIM 3321 - Hospitality Control I
- RHIM 3322 - Hospitality Control II
- RHIM 3330 - Special Topics in Hospitality
- RHIM 3341 - Hospitality Management
- RHIM 3350 - Travel and Tourism
- RHIM 3355 - Club and Resort Management
- RHIM 3358 - Human Resource Management
- RHIM 3380 - Managed Services in the Hospitality Industry
- RHIM 3390 - Purchasing in the Hospitality Industry
- RHIM 3460 - Food Systems Management I
- RHIM 3470 - Food Systems Management II
- RHIM 4300 - Practicum
- RHIM 4312 - Beverage Control Management
- RHIM 4313 - Aspects of Hospitality Industry
- RHIM 4316 - Hospitality Management Marketing
- RHIM 4320 - Hospitality Entrepreneurship
- RHIM 4322 - Hospitality Control III
- RHIM 4325 - Hospitality Field Study Tour
- RHIM 4360 - Experimental Foods
- RHIM 4415 - Advanced Food Production Management
RHIM 2308
- Outline some of the major events that have taken place throughout
the history of the lodging industry.
- Classify hotels brands into the six hotel market segments.
- Discuss some of the recent trends impacting the US hotel industry.
- Identify the key functions performed at a hotel front desk.
- Name the five steps of the hotel registration process.
- Explain the responsibilities and duties of front office management
and staff.
- List the seven steps of the hotel night audit process.
- Calculate front office statistics such as occupancy rate, average
daily rate, and revenue per available room.
- Describe the variety of tasks performed in the following hotel
departments: front desk, sales, maintenance, and housekeeping.
RHIM 2310
- Recognize the history and importance of hospitality in domestic
and international business.
- Discover distinctions in hospitality sectors inclusive of food and
beverage, lodging, cruise, air, managed services and gaming.
- Assess career opportunities.
- Summarize attributes of internal marketing (human resources)
for hospitality careers.
RHIM 2312
- The learner will be able to apply alcohol-related laws in the state of Texas to alcohol-induced behaviors.
- The learner will be able to identify specific glassware and supplies utilized in a beverage operation.
- The learner will be able to discuss current issues in beverage management.
- The learner will prepare an oral presentation, of a specific beverage, which will include the history of the beverage, the method of production and the beverage ingredients.
- The learner will be able to list important dates and historical events impacting the beverage industry.
- The learner will be able to apply cost and inventory control of beverages in a beverage establishment.
RHIM 3000
- Students will describe weekly activities of the hospitality work environment and provide personal observations and reflection.
- Ability to analyze and describe the organizational structure of a hospitality operation.
- Identify critical learning experiences that may relate to future career goals, and describe their impact for career planning.
- Assess state of career preparation and identify growing edges of the student's educational and professional development.
RHIM 3100
- Students are able to write an effective resume.
- Students select companies to interview with that reflect their internship desires.
- Students will be able to successfully interview with hospitality companies.
- Students understand the importance of an internship in making career choices.
RHIM 3308
- The learner will be able to identify the departments of a hotel and
their roles in selling and servicing group business.
- The learner will be able to analyze a Request for Proposal to
identify group needs.
- The learner will design a sales presentation to attract group business
to a hotel.
- The learner will be able to discuss sales methods for different
markets.
- The learner will be able to identify the steps in identifying, booking
and servicing a group.
- The learner will be able to compare the different careers in the
sales, meeting and convention industry.
RHIM 3320
- Students will be able to discuss the effective design of a hospitality enterprise from a facility management viewpoint.
- Students will be able to describe the basic concepts of a preventive maintenance program.
- Students will be able to describe the factors involved to make a decision to perform a service or repair in house or to outsource the required task of service.
- Students will be able to describe the potential monetary and operational costs of facility requirements.
- Students will understand the impact of energy costs and be able to discuss some of the management tools available to control them.
- Students will understand the basic management concepts of facility maintenance management and be able to describe their use.
- Students will understand the importance of ethical behavior in facility management.
- Students will understand the social, multicultural, and environmental responsibilities of the facility manager in the hospitality industry.
RHIM 3321
- Describe and identify major users of accounting information.
- Understand the nature of accounting information, its role in economic decision making.
- Understand the Generally Accepted Accounting Prnciples and describe the seven basic accounting concepts.
- Develop an understanding of the framework of accounting and the concepts, principles, and procedures that govern how the financial statements are prepared.
- Be able to prepare financial statements.
- Understand how financial information, primarily that provided by the financial statements, can be used to analyze business operations and make economic decisions.
- Understand the elements, uses, and limitations of each financial statement and the relationships among the statements.
RHIM 3322
- Describe and identify major users of accounting information.
- Analyze cost behavior and allocation for operational planning and control.
- Explain the role of budgets and performance reports in planning and control.
- Evaluate performance using variance analysis by comparing budgeted standards to actual results.
- Describe how managers use balance sheets and income statements for decision making.
- Analyze financial statements of a company using ratios.
RHIM 3330
- Distinguish the similarities and differences in the field of customer relationships in terms of goodwill and ex gratia as well as (mandated) compensation.
- Outline the procedures in forecasting customer concerns in a stable and unstable environment.
- Give examples of "quality" in terms of responding to customers.
- Design a Hospitality Customer Relations department (organizationally and operationally).
- Understand loyalty programs and their role in hospitality customer relations.
- Design compensation programs.
- Understand technology to humanize interaction with customers.
RHIM 3341
- Discuss, examine, and evaluate management practices in the hospitality industry.
- Discuss and evaluate the social, multicultural, and environmental dimensions of issues facing professionals in hospitality management.
- Understand and identify the various functions of management and their interrelationships with other key concerns of managers such as marketing, finance, and human resource management.
- Discuss the structure, nature and operating characteristics of the different sectors of the hospitality industry (including foodservice, lodging, and tourism).
- Examine management strategies to include planning, organizing, staffing, and control in the hospitality industry.
RHIM 3350
- Justify the study of travel and tourism for students majoring in RHIM for career planning, for comprehending the role of
tourism in the hospitality industry, and for fostering understanding of other cultures.
- Identify major tourist destinations around the world and in the US. Synthesize information for a team presentation on an
international destination including major attractions, the economic impact of tourism, lodging possibilities, cultural aspects
of the destination, traveler tips for health and safety, and a sample itinerary.
- Identify organizations and regulatory agencies that focus on travel statewide, nationally, and internationally. Travel
Industry Association /See America (TIA) World Tourism Organization, World Travel and Tourism Council, Travel Industry
Association of America, IATA, CLIA, ARC, ASTA, and USTOA.(Texas Dept. of Transportation, Texas Historical Commission, Texas Commission on the Arts, Economic
Development and Tourism-Governor's office, Parks and Wildlife and the Dept. of Agriculture).
- Market a destination, tour, or resort (i.e. golf, ski, spa, casino resort/hunting or fishing lodge/guest ranch) during one class
session incorporating a theme/brand, targeting a specific market, utilizing material available (i.e. from a Convention and
Visitors Bureau, Tour Operator, or business), and acknowledging factual information about the economic impact of
tourism.
- Describe the impacts (costs and benefits) of tourism on destinations: (Economic, Social, Cultural & Environmental).
Consider ethical dilemmas with regard to the growth of tourism and recognize what is included in a Traveler's Code of
Ethics.
- Utilize sources of valid information on the following :
-destinations and attractions for travel planning.
-travel-related health and safety and provide examples of the role government plays/regulations in the travel industry and of
public policy impacting travel. (i.e. passports, visas, customs, currency)
-sources a consumer would use in travel planning including Internet resources, travel agencies, travel guides, and periodicals.
- Comprehend the role of tourism promotion agencies i.e. Convention and Visitors Bureaus and Chambers of Commerce.
Explore the use of hotel occupancy taxes to support tourism development.
- Analyze the major elements that went into developing a specific destination using Tourism Development Planning
Guidelines.
- Identify the types of sales distribution systems including the Internet, travel agencies, tour operators, consolidators, tour
wholesalers, tour directors, ground operators, meeting planners, and other suppliers.
RHIM 3355
- Outline some of the major historical events that took place in the golf and club industry.
- Identify the major differences and similarities between club and resort management and hotel/restaurant management.
- Define the responsibilities and duties of club and resort managers and other club personnel.
- Explain the importance of club bylaws and rules.
- Calculate golf course greens fees using a variety of pricing methods.
- Describe the numerous issues that country club managers must handle when dealing with the ethnic and
social class differences between club members and club employees.
- Determine the appropriate serving ratios for a club banquet event.
- Identify some of the environmental issues that resort and club managers must take into consideration during construction or renovations.
- Create a mission statement, motto, target market, bylaws, rules, and a design for a fictitious club.
- Describe the relationships between the various work areas of a club through a hands-on laboratory experience.
RHIM 3358
- List the three components of human resource management.
- Describe the legal responsibilities of a human resource manager.
- Identify the differences between employee relations and labor relations.
- Identify ethical and unethical practice in human resource management.
- Demonstrate skills in recruitment and selection of job candidates.
- Demonstrate skills in training new employees.
- Explain the procedures to retain good employees.
- Demonstrate the ability to conduct performance review and evaluation.
- Demonstrate the ability to communicate among team members.
- Identify the issues surrounding employee diversity and the multi-cultural make up of the workplace.
- Exhibit leadership skills in team work.
- Demonstrate the ability to motivate team members.
RHIM 3380
- Explain what managed services encompasses.
- Complete a professional presentation on managed services.
- Analyze the operations of a contracted service.
- Propose marketing/merchandising ideas for managed services.
- Identify areas of importance in human resources of managed services.
- Submit assignments in a prompt and professional manner.
- Identify important concepts and trends in managed services.
RHIM 3390
- Explain purchasing as an important operational function for foodservice operation.
- Explain purchasing as an important operational function for foodservice operation.
- Describe the ethical issues in purchasing and to identify unethical practices in purchasing.
- Explain the distribution system for food, nonalcoholic beverage, and nonfood supplies.
- Explain the purchasing cycle and each of the purchasing functions within the purchasing cycle.
- Develop/write product specifications for commonly used food products, including meat, poultry, produce, seafood, and processed items.
- Calculate cost information, including edible portion cost, servable portion cost, and standard cost.
- Develop a purchase order.
RHIM 3460
- Discuss and apply basic sanitation and safety principles pertinent to the operation of a foodservice operation.
- Demonstrate and assess proper techniques for the use and care of food production tools and equipment.
- Demonstrate the ability to compute food costs and selling price as well as adjust recipe yields appropriate for use in quantity food production.
- Discuss and apply the proper preparation methods and use for stocks, soups and sauces.
- Identify preparation and cooking methods of quantity food production according to food categories such as beef and poultry, potatoes and grains.
- Demonstrate the importance of food production skills and work habits appropriate for quantity food production.
RHIM 3470
- Discuss an overview of the foodservice organization.
- Assess the role of the menu as the primary control factor in a foodservice organization.
- Discuss and explain the role of the guest in foodservice management.
- Analyze methods for improving the financial performance of a foodservice facility.
- Discuss issues affecting the foodservice industry in the present and the future.
- Apply the practices of purchasing, receiving and storage and the effects they have on a foodservice operation.
- Analyze the importance and the impact of marketing for a foodservice operation and what role the manager has.
RHIM 4300
- Demonstrate skills needed to interview for career positions successfully.
- Prepare a professional resume to acquire an entry level management position.
- Explain career objectives clearly and realistically.
- Demonstate the process of business communication, presentation, and appearance.
- Show the importance of an established standard of personal and business ethics.
RHIM 4312
- Describe beverage production and quality standards.
- Interpret Dram Shop Laws and third party liability.
- Evaluate planning procedures and principles used to develop control systems.
- Determine design characteristics that promote productivity.
- Discuss ethical considerations and issues that might arise in the workplace along with possible ways to handle the situations.
RHIM 4313
- Evaluate the issues related to legal subjects of concern in hospitality management organizations (including foodservice, bars, hotels, franchises, and gaming).
- Discuss, examine, and demonstrate training practices necessary to reduce litigation due to vicarious liability.
- Communicate effectively and appropriately.
- Make decisions by integrating knowledge of functional areas for managing hospitality management organizations.
- Discuss and evaluate the duties owed to employees, guests, non-guests, and property owned by each.
- Discuss ethical considerations and issues that might arise in the workplace along with possible ways to handle the situations.
- Discuss the social, multicultural, and environmental dimensions of issues facing professionals in hospitality management.
RHIM 4316
- Discuss the role of market research in the hospitality sectors.
- Analyze buying behavior, segmentation, targeting and positioning.
- Analyze and assess pricing concepts in hospitality.
- Design Advertising and Sales Promotion programs.
- Create a Mini-Marketing Plan for a small hospitality enterprise.
RHIM 4320
- Create the company and specify it's mission.
- Outline initial considerations for developing a hospitality enterprise.
- Determine market demand opportunities.
- Create Marketing Plan.
- Select financing options.
- Create final business plan.
RHIM 4322
- Calculate corporate federal income tax liability.
- Calculate corporate bond interest rate.
- Prepare income statement and balance sheet.
- Calculate future value, present value, annuities, compound interest with non-annual period.
- Value preferred and common stock at the investor's required rate of return.
- Value bonds at the investor's required rate of return.
- Calculate the profitability of projects on capital budgeting.
- Calculate a project's free cash flows incorporating risk into capital budgeting.
RHIM 4325
- To demonstrate through journaling the comprehension of the hospitality operations activities in a field study environment.
- To demonstrate through activity of journaling and writing a research paper an understanding of the travel and tourism and hospitality operations.
- To demonstrate skills necessary to implement hospitality management concepts to assess the viability of a hospitality operation through attendance of seminars and preparation of a research paper.
- To synthesize the field study experience as an integral component of the hospitality management curriculum as demonstrated by journaling.
- To incorporate the field study seminars and tours into the body of knowledge of the hospitality management academic experience through journaling.
RHIM 4360
- Critically evaluate and interpret textbook and journal articles
and writings.
- Plan and conduct an original research project using accepted
scientific methods.
- Interpret data and write a paper using the appropriate scientific
procedure.
RHIM 4415
- Develop an outline for the subdivision of work in the kitchen and dining room, making sure that assignments are clearly understood and avoiding overlapping or duplication of duties - planning and organizing.
- Facilitate smooth operation and supportive work relationships, achieving a balance between food service quality and cost control - organizing and controlling.
- Monitor and evaluate the performance of student workers initiating corrective actions when appropriate - leading and controlling.
- Show concern for subordinates and assist subordinates in reaching work objectives and directing their activities - leading.
- Design marketing tools applicable to the hospitality industry.
- Practice concepts of personnel management.
- Demonstrate his/her ability to convert and cost out recipes.
- Carry out the purchasing and storing of food items.
- Follow proper sanitation and safety procedures.
