Hospitality Administration
HA 4XXX: HOSPITALITY TRANSFER ELECTIVE
Credit transfered from another institution and articulated for hospitality upper division elective.
HA 3XXX: HOSPITALITY TRANFER ELECTIVE
Credit transfered from another institution and articulated for hospitality upper division elective.
HA 2XXX: HOSPITALITY TRANSFER ELECTIVE
Credit transfered from another institution and articulated for hospitality lower division elective.
HA 1XXX: HOSPITALITY TRANSFER ELECTIVE
Credit transfered from another institution and articulated for hospitality lower division elective.
HA 1001: Orientation to Hospitality Administration
Orientation to the university and hospitality administration as a profession. Exploration of successful student and career paths.
HA 1011: Sanitation Safety
Prerequisite: Hospitality majors only or permission of Department Head.
This course provides knowledge of food safety in the areas of food service and storage.
The student will gain knowledge on safe food handling; receiving and storage through
preparing and serving. This course will also analyze ethical considerations with regards
to food and serving. ServSafe certification from the National Restaurant Association
will result from successful completion of standardized exam. This course is graded
Pass/Fail.
HA 1043: Introduction to Hospitality Management
The history and development of the hospitality industry which comprises food, lodging, and tourism management; an introduction to management principles; characteristics of hospitality industry, concepts used in the service industry, and career opportunities in the field.
HA 2023: Hospitality Leadership and Ethics
This course will develop student skills necessary to lead and manage hospitality organizations in an ethically, environmentally, economically, and socially acceptable manner. It will include analysis of organizational work environments and critical situations. Students will explore their existing leadership styles, build foundational principles, and commit to their own moral compass in relation to the codes of conduct, core values, and best practices relative to the professional world.
HA 2043: Lodging Operations Management I
A survey of the lodging industry to include its history, growth and development, and future direction. Emphasis on front office procedures and interpersonal dynamics from reservations through the night audit.
HA 2053: Work Experience
Prerequisites: HA major or HA minor; sophomore standing or permission of instructor.
Placement in selected hospitality settings as a student worker under professional
guidance of both agency and faculty. Students are given the opportunity to take part
in meaningful work experiences in actual work situations and managerial observation.
Minimum of 200 clock hours of work experience.
HA 2063: Guest Service Management
The analysis and development of guest services management skills including leadership
behavior, motivation, communication, training, staffing, etiquette, and professional
service.
Lecture two (2) hours, lab minimum of four (4) hours.
Note: $200 lab fee
HA 2073: Introduction to Event Management
Offered: Spring
This course will offer an introduction to the principles of event management. The
student will learn how to formulate event strategies across diverse contexts. The
planning, development, management and implementation of events will be the focus of
study. Opportunities for participation in on and off campus events will be an element
of the course.
$100 course fee.
HA 2133: Introduction to Travel and Tourism
Cross-listed: RP 2133
The introduction to travel and tourism, its components and relationship to the recreation
and hospitality industry. The course will explore the current and future trends in
travel and tourism and the effects on the economy, as well as the social and political
impacts of travel and tourism.
HA 2813: Basic Human Nutrition in Hospitality Administration
Study of the relationship between nutrition and health as a basis for food choices of all ages; the application of nutrient functions in human life processes and cycles; how balanced eating promotes healthy lifestyles. Current concepts and controversies are highlighted.
HA 2881: Special Topics
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 2882: Special Topics
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 2883: Special Topics
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 2914: Principles of Food Preparations
Prerequisite: HA 1011, HA 1043, HA 2813, CHEM 1113 and CHEM 1111
Upon completion of this course the student should be able to demonstrate skills in
basic cooking techniques and methods, recipe conversion, and professional food preparation
and handling. Additionally, the student should be able to recognize and safely operate
common foodservice equipment used in commercial kitchens and demonstrate proficient
culinary knife skills.
Lecture two (2) hours, lab minimum of four (4) hours.
Note: $200 lab fee
HA 2991: Special Problems
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 2992: Special Problems
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 2993: Special Problems
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 3013: Hospitality Marketing and Sales
The organization of the marketing function and its role and responsibility in developing an integrated marketing program. Focuses on the role of travel and tourism related services to the marketing function.
HA 3113: Human Resource Management in Parks, Recreation, and Hospitality Administration
Cross-listed: RP 3113
Prerequisites: Junior standing and nine hours of RP or HA courses.
An overview of personnel considerations in various Recreation and Park agencies and
the Hospitality industry. Laws, legal issues, structure, staffing, motivation, training,
conduct, policies, and other aspects of agency/industry human resource management
will be examined.
HA 3143: Lodging Operations Management II
Prerequisite: HA 2043
This course evaluates the role of housekeeping, the planning and organization of various
organizing tasks, and the importance of maintaining and training quality housekeeping
staff. This course will evaluate managing inventories, controlling expenses and monitoring
safety and security functions.
Lecture three (3) hours, additionally students will be required to have a minimum
of 15 lab hours during the semester.
HA 3163: Hospitality Technology
Prerequisites: HA 1043 and COMS 1003
This course provides a foundation in information technology (IT) and how it relates
to everyday business computing in the hospitality industry. Topics include: fundamental
IT concepts; understanding the issues related to systems selection, standardization
and efficiency; integration or applications; and recognizing the importance of management
information systems such as PMS and POS.
HA 3173: Hospitality Managerial Accounting
Offered: Fall
Prerequisite: ACCT 2003
This course focuses on the use of accounting information for management decision making
and control. Topics include product costing, budgeting, management decision making,
and statement analysis.
HA 3183: Catering and Event Management
Prerequisites: HA 1011, 2063, 2073, and 2914
This course will focus on-site and off-site catering for social and business functions
and event management for large-scale events, such as sporting events, festivals, and
conferences. Topics to be discussed include organizational structure, product and
service development, event planning and execution, staff and volunteer recruitment/training,
and post-event analysis.
$200 laboratory fee.
HA 4001: Internship Preparation
Prerequisites: HA major, senior standing, and completion of HA 2053 or permission
of department head.
Preparation for the internship experience. This course is graded Pass/Fail.
HA 4023: Hospitality Facilities Management and Design
Prerequisites: Junior standing plus nine hours of HA courses or by permission.
The fundamental principles of facilities planning, facilities management, and maintenance
for all segments of the hospitality industry. Application principles in the preparation
of a typical layout and design.
HA 4033: Legal Aspects of Hospitality Administration
Prerequisites: Senior standing or permission of instructor.
Examination of the laws regulating the hospitality industry. Development of an appreciation
of the interrelationship between the law and the hospitality industry. Exploration
of how legal principles apply in the global environment of the hospitality industry.
HA 4053: Meetings and Conventions Management
Prerequisites: Junior standing plus nine hours of HA courses or by permission of the
instructor.
Planning, managing, amd execution of multiple events required. CVENT Certification
will result upon successful completion of standardized exam.
HA 4063: Beverage Management
Prerequisites: 21 years of age, HA major or permission of the instructor.
Selection, storage, and service of beverages with emphasis on controls, merchandising,
pricing, history, social and legal concerns. Successful completion of standardized
exam results in Serv Safe Alcohol certification from the National Restaurant Association
Educational Foundation.
Lecture two hours, lab two hours. $100 Lab fee required.
HA 4073: Hospitality Financial Analysis
Prerequisites: ACCT 2003 and HA 3173
Accounting principles and procedures for the Hospitality Industry as an aid in management
planning, decision making and control, financial statements, statement analysis, flow
of funds, cash analysis, accounting concepts, cost accounting budgets, capital expenditures,
and pricing decisions.
HA 4093: Resort and Club Management
Cross-listed: RP 4093
Prerequisites: Junior standing and nine hours of RP or HA courses or by permission.
An in-depth study of resorts and clubs with respect to their planning, development,
organization, management, marketing, visitor characteristics, and environmental consequences.
HA 4114: Internship
Prerequisites: Hospitality Administration major; senior standing; current certifications
in CPR; Standard and Advanced First Aid; consent of department head and completion
of all other courses applicable to degree.
Placement in selected agency settings as a student intern under professional guidance
of both agency supervisor and faculty. Emphasis will be placed on application of classroom
theory to agency requirements which fulfill student's individual career interest.
No prior experience credit will be granted. Minimum of 400 clock hours during a minimum
of 10 weeks of supervised internship is required. Student cannot document more than
40 hours of work experience per week. A written report is required within one week
of internship completion.
$100 supervisor travel fee required.
HA 4203: Hospitality Strategic Management
Prerequisites: HA major, senior standing, and completion of 15 hours of HA courses.
This course focuses on analyzing, evaluating, and developing strategies internally
and externally using a case-based approach. Strategic management draws upon all previously
completed hospitality administration courses including: marketing, accounting, operations
management, human resources, and technology.
$75 Certification for Hotel Industry Analytics fee.
HA 4243: Advanced Lodging Operations Management
Prerequisites: HA 3143
An in-depth study of hotel and lodging operations management. The analysis of competitive
strategies, leadership styles, teamwork, technology and creativity in the hotel and
lodging industry.
$100 course fee.
HA 4881: Advanced Special Topics
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 4882: Advanced Special Topics
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 4883: Advanced Special Topics
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 4951: Undergraduate Research in Hospitality Administration
Offered: On demand
Prerequisite: Departmental approval
Advanced students carry out independent research activity relating to a significant
problem in a major field of study. Supervised by faculty member. Formal report and
presentation required. One to four credits depending on problem selected and effort
made.
HA 4952: Undergraduate Research in Hospitality Administration
Offered: On demand
Prerequisite: Departmental approval
Advanced students carry out independent research activity relating to a significant
problem in a major field of study. Supervised by faculty member. Formal report and
presentation required. One to four credits depending on problem selected and effort
made.
HA 4953: Undergraduate Research in Hospitality Administration
Offered: On demand
Prerequisite: Departmental approval
Advanced students carry out independent research activity relating to a significant
problem in a major field of study. Supervised by faculty member. Formal report and
presentation required. One to four credits depending on problem selected and effort
made.
HA 4954: Undergraduate Research in Hospitality Administration
Offered: On demand
Prerequisite: Departmental approval
Advanced students carry out independent research activity relating to a significant
problem in a major field of study. Supervised by faculty member. Formal report and
presentation required. One to four credits depending on problem selected and effort
made.
HA 4986: Purchasing and Advanced Food Preparation
Prerequisites: HA 1011, 2813, 2914, and 2063.
This course provides for development and implementation of an effective food and non-food
purchasing program and focuses on product identification, supplier selection, ordering,
receiving, storing and issuing processes. Also, this course is designed to build knowledge
and experience in quantity food production in a foodservice operation. Student should
be able to demonstrate advanced level cooking techniques, recipe conversion, menu
planning, professional food preparation and handling as well as managerial competencies.
This course is one hour and 20 minutes of purchasing lecture, 50 minutes of advanced
food production lecture and a minimum of six hour lab.
$200 laboratory fee.
HA 4991: Special Problems
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 4992: Special Problems
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.
HA 4993: Special Problems
Offered: On demand
Investigative studies and special problems and topics related to hospitality administration.
Note: May be repeated if content differs.