Undergraduate Courses

HADM 3010 - Perspectives in the Hospitality Industry
Prerequisite: None. This course provides an overview of the historical evolution and development of the modern lodging, food service, travel and tourism, and other hospitality-related industries.

HADM 3310 - Hotel Management
Prerequisite: HAdm 3010. This course is designed to present an overview of the basic components of hotel operations; a historical view of the development of the hotel industry; and understanding of the functions of front and back of the house hotel operations; classifications of hotel products/services; and future trends in hotel development and operations.

HADM 3350 - Meeting and Trade Show Management
Prerequisite: None. This is a survey course in meetings and trade show management which provides students with a broad overview of the basic structure of large meetings and trade show management.

HADM 3401 - Principles of Quantity Food Production
Prerequisite: None. Students must concurrently enroll in HADM 3402, Food Production Lab. This is the lecture component of the introductory course in quantity food production.

HADM 3402 - Food Production Lab
Co-requisite: HADM 3401. Students must concurrently enroll in HADM 3401 lecture section. This is a hands-on-food preparation lab where students will interact with and demonstrate the principles of quantity food production in a food production facility.

HADM 3420 - Restaurant and Food Service Management
Prerequisite: HAdm 3400. This course covers the history, organization and development of modern food service concepts: industry demographics, impact of restaurants' location, menu design, business entities, franchising, service delivery systems, equipment selection, facility lay-out, and career demands. The food service industry includes not only commerical table service restaurants and fast food operations, but all public and private operations offering food service to a constituency that includes retail, contract feeding, military, education, health care, transportation, and recreation areas.

HADM 3490 - Private Club Management
Prerequisite: None. This course explores the operation and management of private city, country, and athletic clubs.

HADM 3500 - Wine Management, Pairing, and Services
This course will include the wine management topics of purchasing, merchandising, cost control, pricing, cellar management and inventory control. Emphasis is given to responsible alcohol consumption and sales, the legal liability and the moral obligations attendant to the sale and consumption of wine. The course is designed to also develop an appreciation of viticulture and oenology and instill a deeper knowledge of wines to pair with food. Wines are introduced in their historical context and the processes of making wine are explained. The course covers the world's 12 major grape varieties country by country. Students must be 21 years of age. Authorization from the department must be obtained prior to registration.

HADM 3600 - Expos, Fairs, and Entertainment Management
Prerequisite: None. This course is a survey course in expositions, fairs and entertainment management which provides students with a broad overview of the basic structure of expositions, fairs, and entertainment organizations.

HADM 3720 - Hospitality Law
Prerequisites: None. This course examines federal, state and local laws applicable to the operation of food and lodging enterprises.

HADM 3750 - Hospitality Human Resources Management
Prerequisite: None. This course investigates the study of organizational behavior, selection and placement of personnel, role of supervision, performance appraisal, wage and salary administration, and employee motivation.

HADM 3760 - Hospitality Service Marketing
Prerequisite: Mk 3010 or consent of instructor. This course provides an introduction to service marketing and its application to the hospitality industry, including the application of basic marketing concepts and research methods.

HADM 3800e - Hospitality Service Issues and Strategies
Prerequisites: None. An examination of the issues and strategies of hospitality service, where service is defined as, "a useful activity that does not produce a tangible product" but produces results for customers and in some cases, actually changes customers. The concept of service and the linkages to the functional areas of marketing, operations, and human resources of a business enterprise will be discussed as applied to a variety of hospitality settings. The strategies for implementing and delivering effective hospitality service, including the "total quality management" approach to providing world-class customer service is addressed.

HADM 4100 - Cost Controls and Hospitality Financial Analysis
Prerequisite: Fi 3300, HADM 3010, HADM 3400. Internal systems for monitoring revenues and expenses, ratio analysis, break-even and closing point are presented as additional financial tools for the owner-manager. Other topics include labor costs analysis and scheduling techniques; the menu as a cost control and marketing tool; sales mix analysis; pricing theories and methodology; food and beverage purchasing and inventory systems. The course also covers the Uniform System of Accounts for Restaurants and Small Hotels and Motels, financial reporting for operational analysis and proforma development.

HADM 4500/8500 - Economic and Cultural Impact of Travel and Tourism
Prerequisite: MBA 8231, or Econ 2105 and Econ 2106. This course provides an overview of the economic and cultural impact of travel and tourism on local, state, regional and national economics.

HADM 4800 - Strategic Hospitality Management Seminar
Prerequisite: completion of 12 semester hours in required HADM courses and all junior business core courses. This course involves the integration and application of interdisciplinary management concepts, theories, and practices to hospitality enterprises.

HADM 4900 - Work Study in Hospitality.
Prerequisite: none. All hospitality majors, upon completion of 400 units of hospitality work experience and upon completion of the work-study portfolio, must register for HADM 4900. This course carries no hours credit, and there are no tuition fees involved.
Download Work Study Course Package >> 

HADM 8100 - Survey Hospitality and Tourism
Survey of Hospitality and Tourism. Prerequisite: none. CSP: 1, 6. A survey of the concepts, principles, problems and practices of hospitality and tourism enterprises and the industry in general. Managerial, operational and organizational issues pertaining to the management of convention venues, hotels, commercial and institu- tional foodservice and private clubs are covered.