Restaurant, Hotel, and Institutional Management (RHIM)

 

How to read course offerings

A-Z course descriptions list

 



2000 LEVEL COURSES


2210. Introduction to Hospitality Management (3). Analyzes the nature of work, people, and the interrelationships within the hospitality industry. Explores various career options. F, S.

2308. Hotel Operations (3). Prerequisite: C or better in RHIM 2210 (concurrent enrollment allowed). Principles and practices of managerial functions relating to the operation of lodging facilities. F, S

2312. Introduction to Beverage Management (3). Principles and practices regarding the production, selection, storage, and serving of beverages. Emphasis on responsible beverage use in business and social settings. F, S.

2340. Latin American Culture and Cuisine (3). Examines how cuisine has influenced important cultural aspects of Latin America. Students will study the history behind Latin American dishes and learn how to prepare them. F, S.

 

3000 LEVEL COURSES


3000. Internship in Hospitality (V1-6). Prerequisites: C or better in RHIM 3100; RHIM majors only. Experiences in hospitality settings. May be repeated for a maximum of six hours credit. F, S, SS.

3100. Introduction to Internship in Hospitality (1). Prerequisite: C or better in RHIM 2210. Introduction to concepts and expectations of the internship experience. F, S, SS.

3140. Hospitality Leadership Forum (1). Prerequisite: Junior standing. An interactive forum on current issues and trends affecting the hospitality industry from a practitioner's perspective. Leaders from major hospitality corporations, including alumni and young emerging leaders, will present. F, S.

3308. Hotel Group Sales and Services (3). Emphasis on the function of convention and meeting sales and service departments related to lodging and tourism operations. Explores factors involved in the management of large group sales. F, S.

3320. Facilities Management (3). Prerequisite: C or better in RHIM 2210. Management principles and practices relative to the internal maintenance of public dining and lodging facilities. Systematic control of hospitality spaces to safeguard health and to use available aesthetic values. (Writing Intensive) F, S.

3321. Hospitality Control I (3). Introduction to hospitality control devices needed to measure fiscal success. F, S.

3322. Hospitality Control II (3). Prerequisite: C or higher in RHIM 3321. Application of fiscal control devices in the hospitality industry. Includes computer applications in industry situations. F, S.

3330. Special Topics in Hospitality (3). Semester-long study of a specific topic pertinent to the hospitality industry.

3345. Event Management in the Hospitality Industry (3). Studies concepts and execution of event management in the hospitality industry. SS.

3350. Travel and Tourism (3). Prerequisite: Sophomore, junior, or senior standing and RHIM majors only. An analysis of the economic and cultural impact of the international travel and tourism industry, including destination development, cultural integration, and demand for travel services. F, S.

3355. Club and Resort Management (3). Principles and practices of the general managerial procedures utilized in private clubs and resorts.

3358. Human Resources in the Service Industry (3). Explore human relations theories as they pertain to managing in the hospitality industry. F, S.

3360. Food: A Culinary Approach (3). Prerequisites: FDSC 3303 (concurrent enrollment allowed); C or better in RHIM 2210, and sophomore standing. Application of scientific food preparation and management principles to quantity food production. Includes laboratory experience in quantity food facility.F, S.

3370. Restaurant Operations and Management (3). Prerequisite: FDSC 3303 and C or better in RHIM 2210. Optimum use of human, financial, and material resources by managers. Laboratory experiences include commercial food preparation and service. F, S.

3380. Managed Services in the Hospitality Industry (3). Analysis of on-site food service management and its importance to the hospitality industry.

3390. Purchasing in the Hospitality Industry (3). Prerequisite: C or better in RHIM 3321 or RHIM 3322 or consent of instructor. Current ethical, economic, legislative, and industrial developments related to purchasing food products and durable goods. F, S.

 

4000 LEVEL COURSES


4000. Individual Study (V1-6). May be repeated for up to 6 hours credit. F, S, SSI, SSII.

4300. Practicum (3). Prerequisites: C or better in RHIM 3000 and 3100, graduating senior's final semester, and 1,200 hours of work-experience training completed. Beginning a career through the development of job search strategies, interviewing skills, and resume writing. Students can interview with a large variety of companies for entry-level management positions. F, S, SS.

4308. Lodging Operations Management (3). Prerequisites: C or better in RHIM 2210, 2308, and 3322. Emphasizes the application of operating principles in lodging, from a middle- to upper-management perspective, including a strategic approach to problem solving at the individual and multi-property levels.F, S.

4312. Food and Beverage Operations Management (3). Prerequisites: C or better in RHIM 2210, 3322, and 3370; junior standing. An overview of the roles and responsibilities of managers in food and beverage operations in hospitality operations, including control, sales promotion, and profits.

4313. Legal Aspects of Hospitality Industry (3). Prerequisite: Sophomore standing. A study of the laws applicable to restaurants, hotels, and associated businesses. Includes duties, rights, and liabilities of institutions and guests. F, S.

4315. Dinner Series Capstone (3). Prerequisites: FDSC 3303 and C or better in RHIM 3370 and 4312. Assumption of maximum responsibility of management of actual food service operation based on sound managerial principles and successful food production and service techniques. F, S.

4316. Hospitality Sales and Marketing (3). Prerequisites: RHIM majors and concentrations only; junior standing; ENGL 1302 and 2311 and C or better in RHIM 2210. Application of hospitality sales and marketing concepts, methods, and techniques. Analysis of principles of consumer behavior, market research, promotion, and revenue management. F, S. (Writing Intensive)

4320. Hospitality Entrepreneurship (3). Prerequisite: RHIM major; C or better in RHIM 4316 or MKT 3350 or BA 3301 or instructor consent. Aspects of opening and operating a small hospitality business.

4322. Hospitality Cost Control III (3). Prerequisites: C or better in RHIM 3321 and 3322. Utilization of fiscal control devices in the hospitality industry to develop financial assets and manage their application. F, S.

4325. Hospitality Field Study Tour (3). Prerequisite: RHIM majors only. Study of international/domestic hospitality operations. May be repeated once for credit. S.

4330. Contemporary Problems in the Hospitality Industry (3). Prerequisite: Senior RHIM majors. In-depth examination of selected problems in the hospitality industry.

4332. Customer Relations for Hospitality Enterprises (3). Prerequisite: Graduating senior's final semester. A capstone experience in the evaluation of the customer experience in all facets of hospitality operations. (Writing Intensive) F, S, SS.

4340. Wine Marketing (3). Prerequisite: 21 years of age or older and RHIM major or minor, or departmental approval. Analyzes the concepts of marketing as related to the wine industry. Students will develop a marketing plan for a winery. S.

4341. Hospitality Management (3). Prerequisite: Junior standing; ENGL 1302, ENGL 2311, and C or better in RHIM 2210. Factors involved in establishing hospitality operations, organization, administrative development, allocation of labor, and control. Examines hospitality organizations with emphasis on planning and problem analysis. (Writing Intensive) F, S.

4348. Hospitality Revenue Management (3). Prerequisites: C or better in RHIM 4308 (concurrent enrollment allowed). Focus on hospitality revenue management activities for strategic decision making, including pricing, forecasting, and trend analysis. S.

4350. Wine Tourism (3). Prerequisite: 21 years of age or older, RHIM major or minor, or departmental approval. Examines the business of wine with specific focus on wine tourism. Addresses global tourism and local economic impact of the wine industry. F.

4360. Experimental Methods with Food (3). Prerequisites: C or better in RHIM 3360 or RHIM 3370 or NS 2310. Investigation of food quality factors through laboratory experiences which conclude with a comprehensive research project. F,S.

 Back to Top

5000 LEVEL COURSES


5001. Internship in the Hospitality Industry (V1-6). Prerequisite: Instructor consent. Internship experience in career-related positions in the hospitality industry.

5100. Seminar (1). Introduction to graduate studies in Hospitality and Retail Management.

5300. Perspective in Restaurant Hotel and Institution (3). Prerequisite: Consent of instructor. Foundation concepts in hospitality management. May be repeated for credit. Does not apply to a graduate degree.

5301. Colloquium in Hospitality Management (3). Introduction to philosophies and processes involved in graduate study in the hospitality sector.

5309. Leadership Practices in Hospitality Organizations (3). A review of hospitality leadership practices, strategies, and philosophies to motivate and inspire individual employees and teams.

5310. Sensory Evaluation of Food Products (3). Principles and techniques of sensory evaluation of food products in personal and professional settings.

5311. Problems in Restaurant, Hotel, and Institutional Management (3). May be repeated for credit.

5315. Retail Space Management (3). The application of space and category management strategy using industry software with emphasis on product selection, shelf merchandising, promotion, and pricing.

5316. Hospitality and Service Marketing (3). Examination of marketing theories and specific applications to the hospitality and service industry. Concentrates on differences of marketing concepts in service vs. products market.

5317. Convention and Events Sales and Services (3). An examination of the management, marketing, and sales and services of the convention and event industry.

5320. Retail Trend Analysis (3). Study of theories and frameworks underlying trend analysis and the execution of trend forecasting.

5333. Hospitality Management Research and Application (3). Examination of hospitality management and research concepts and their application in hospitality management settings.

5335. Advanced Concepts in E-Commerce (3). A continued examination of the current trends and influence of the online retail environment on consumer behavior.

5340. Hospitality Consumer Behavior (3). Analysis of hospitality customers with emphasis on application of theoretical based research.

5341. Strategic Management in the Hospitality Industry (3). Examination of strategy formulation, content development, implementation, and evaluation at the unit and multi-unit level.

5343. Advanced International Retailing (3). Study of the concepts and execution of international retailing, including an international experience.

5345. Wine Marketing and Tourism (3). An in-depth study of marketing and tourism in the wine industry. Wine products, brand development, and promotion are addressed.

5350. Travel and Tourism (3). A study of principles and concepts of travel and tourism behavior. Emphasis on tourism theories, history, planning, development, and research techniques.

5353. Introduction to Restaurant, Hotel, and Institutional Management Issues and Research (3). Analysis of issues and methods of research related to the study of food, equipment, design, consumer acceptance, concept development, cost analysis, and operational efficiency.

5355. Human Resources in the Hospitality Industry (3). In-depth study of human resources management in the service industry. Emphasis on employment issues, labor relations, and government regulations.

5360. Event Management in the Hospitality Industry (3). Study of concepts and execution of event management in the hospitality industry.

5370. Food Systems Management (3). Examination of current trends in food service operations and technology. Emphasis on the functional subsystems of procurement, production, service and delivery, and sanitation and maintenance.

5375. Operations Management for Service Industries (3). Integration of quantitative production, operations methods, and traditional qualitative management in both the unit and multi-unit service operations.

5385. Focus Group Research Methods (3). Exploration of focus group methodology to develop problem solving and decision-making skills.

 

6000 LEVEL COURSES


6000. Master's Thesis (V1-6).

6001. Internship in Hospitality Administration (V1-6). Internship experience in career-related position in the hospitality industry.

6101. Doctoral Seminar I: Introduction to the Hospitality Administration Doctoral Program (1). An introduction to the many facets of life as a doctoral student in hospitality administration. Responsibilities, expectations, teaching, research, service and other relevant topics will be discussed.

6102. Doctoral Seminar II: Academic Publishing in Hospitality Business Management (1). An introduction to publishing academic work in journals related to the hospitality, tourism and related business fields.

6103. Doctoral Seminar III: Faculty Expectations in Hospitality Business Academic Settings (1). An introduction to the many facets of faculty life and the role faculty are expected to play in business-related higher education environments.

6300. Perspectives in Hospitality Administration (3). Foundation concepts in hospitality management. May be repeated for credit. Does not apply toward graduate credit.

6308. Advanced Lodging and Leisure (3). Examines the lodging industry from a strategic management standpoint. Discussions and research will focus on industry interrelationships with economic, social, political, and financial entities.

6316. Advanced Hospitality Marketing (3). An advanced investigation into the theories, strategies, and marketing policies influencing the corporate level decision making process and how they apply to the day to day operations of hospitality companies.

6322. Financial Management In Hospitality Administration (3). Investigation of theories, strategies, and financial policies influencing corporate decisions in operations of domestic and international hospitality.

6330. Theoretical Developments in Hospitality (3). Review and analysis of the history of the theoretical developments in the hospitality industry including a comparison with other disciplines.

6332. Advanced Hospitality Control (3). Investigation of strategic cost management that includes financial and managerial accounting concepts relevant to the hospitality industry.

6335. Managing Crisis in the Hospitality Industry (3). Examines various crisis management scenarios in the hospitality industry, including natural and man-made disasters. Provides future executives with the basic knowledge to handle these challenges.

6340. Organizational Management in Hospitality Administration (3). The study and practice of the latest concepts related to leadership and supervision in hospitality management.

6345. Hospitality Business Ethics (3). Develop the cognitive skills and integrative abilities necessary to recognize moral distinctions which occur in the daily operations of businesses in the light of personal values and professional codes of ethics.

6346. Category Management in the Hospitality Industry (3). The role of category management strategies and best practices in the effective implementation of customer service in the retailing industries.

6350. Advanced Travel and Tourism (3). An in-depth study of tourism supply, demand, policy, planning, development and marketing at the local, regional, state, national and international levels. Economic, social, political, and environmental considerations of tourism management and development will be a focus. Tourism-related research and experiences with tourism organizations and agencies are components of the course.

6365. Retail Buying, Assortment Planning, and Allocation for the Hospitality Industry (3). Study of concepts and execution of retail buying, assortment planning, and allocation in the retailing industries.

6370. Advanced Food Systems Management (3). An examination of current technologies and processes in food industry related operations with emphasis on the subsystems of concept, and product development, production, and marketing.

6380. Grants and Project Funding (3). Examination and application of the processes related to grants and sponsored projects, including identification of sources of funding, proposal development, and grant administration.

6381. Community Action, Involvement, and Leadership (3). Analyze and assess opportunities for community involvement. Students gain insight into the interconnectedness of individuals, businesses, and the larger community through problem-based learning.

 

7000 LEVEL COURSES


7000. Research (V1-12).

 

8000 LEVEL COURSES


8000. Doctor's Dissertation (V1-12). 

Back to Top