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Restaurant, Hotel, and Institutional Management (RHIM)

2000 Sophomore  Level 3000 Junior Level4000 Senior Level

5000 Graduate Level6000 Graduate Level7000 Research Level 8000 Doctoral Level

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2000 Level Courses

2308. Hotel Operations (3). Principles and practices of managerial functions relating to the operation of hotel and motel facilities. F, S.

2310. Introduction to Hospitality Management (3). Analyzes the nature of work, people, and the interrelationships within the hospitality industry. Explores various career options. F, S.

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

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.


3000 Level Courses

3000. Internship in Hospitality (V1-6). Prerequisites: C or higher in RHIM 3100, RHIM majors only. Experiences in hospitality settings. Must be away from Lubbock. May be repeated for a maximum of six hours credit. F, S, SSI, SSII.

3100. Introduction to Internship in Hospitality (1). Prerequisites: RHIM major. Introduction to concepts and expectations of the internship experience. F, S.

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 be present.

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.

3320. Facilities Management (3). 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. 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.

3332. Customer Relations for Hospitality Enterprises (3). Prerequisite: Junior or senior standing. Evaluation of various facets of customer relations as they impact the hospitality industry.

3341. Hospitality Management (3). Prerequisite: ENGL 1302. Factors involved in establishing hospitality operations, organization, administrative development, allocation of labor, and control. Examines hospitality organizations with emphasis on planning and problem analysis. F, S. (Writing Intensive)

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

3350. Travel and Tourism (3). Prerequisite: Sophomore, junior, or senior standing. 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). Prerequisite: RHIM majors only. 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.

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 higher in RHIM 3460 or NS 2310. Current ethical, economic, legislative, and industrial developments related to purchasing food products and durable goods. F, S.

3460. Food Systems Management I (4). Prerequisite: Sophomore, junior, or senior standing. Application of scientific food preparation and management principles to quantity food production. Includes laboratory experience in quantity food facility. F, S.

3470. Food Systems Management II (4). Prerequisite: C or higher in RHIM 3460. Optimum use of human, financial, and material resources by managers. Laboratory experiences include commercial food preparation and service. F, S.Back to Top


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 higher 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.

4308. Lodging Operations Management (3). Prerequisites: C or higher 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.

4312. Beverage Control Management (3). Prerequisite: Junior or senior standing. Selection, storage, and service of beverages with emphasis on inventory control, sales promotion, and profits. F, S.

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.

4316. Hospitality Management Marketing (3). Prerequisites: ENGL 1302 and junior standing. Application of marketing concepts, methods, and techniques used in the hospitality industry. Analysis of principles of consumer behavior, market research, promotion, and marketing strategy. F , S. (Writing Intensive)

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

4322. Hospitality Cost Control III (3). Prerequisites: C or higher 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.

4340. Wine Marketing (3). Analyzes the concepts of marketing as related to the wine industry. Students will develop a marketing plan for a winery. S.

4350. Wine Tourism (3). Examines the business of wine with specific focus on wine tourism. Addresses global tourism and local economic impact of the wine industry. F, S.

4360. Experimental Methods with Food (3). Suggested prerequisites: RHIM 3460 or NS 2310. Investigation of food quality factors through laboratory experiences which conclude with a comprehensive research project. F, S.

4415. Advanced Food Production Management (4). Prerequisites: FDSC 3303 and C or higher in RHIM 3470 and 4312. For RHIM majors only. Assumption of maximum responsibility of management of actual food service operation based on sound managerial principles and successful food production and service techniques. Register through departmental office. F , S. Back to Top


5000 Level Courses

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

5100. Seminar (1).

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.

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.

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.Back to Top


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.

6100. Seminar (1).

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.Back to Top


7000 Level Course

7000. Research (V1-12).

8000 Level Course

8000. Doctor's Dissertation (V1-12).Back to Top