Restaurant, Hotel, and Meetings Managementt

For additional information about courses in Restaurant, Hotel, and Meetings Management available through distance education, contact Jason Blumenthal (jblument@ches.ua.edu).  To view the course syllabus, go to the http://www.ches.ua.edu/RHM and click on distance. To register for courses offered through distance education, contact the Division of Academic Outreach (web site at http://academicoutreach.ua.edu  or phone 205-348-9278 or 1-800-452-5971 or fax 2005-348-0249 or e-mail disted@ccs.ua.edu).

RHM 175, Introduction to Hotel, Restaurant and Hospitality Management – Videotape, Internet

Three hours. Introduction to the theory, functions, and principles of management in the restaurant, food service, and lodging industry. Examination of basic operational systems and problems related to the industry. Faculty: K. Anderson

RHM 241, Food and Beverage Management - Internet

Three hours. Course focuses on how to profitably manage a food service operation in order to satisfy guests.  Students learn how to give guests the highest priority as the details of food and beverage operations are planned, implemented and evaluated.  Faculty:  R. Maize

RHM 251, Hospitality Employee Supervision & Management - Internet

Three hours. Focuses on information managers need in order to recruit, select, and train employees; increase productivity; control labor costs; effectively communicate; manage conflict and change; and use time management techniques.  Faculty:  R. Maize

RHM 280, Facilities Management - Internet

Three hours. Explains how to handle engineering and maintenance concerns in lodging properties.  Covers all major facility systems.  Explains how to understand and speak the language of vendors, suppliers, and maintenance/engineering staff; reduce expenses; and increase the efficiency of a hospitality operation’s systems. Faculty:  A. Niuh

RHM 285, Food Safety & Risk Management – Internet, Videotape

Three hours. Principles and techniques used in managing sanitation, safety, and security functions in foodservice and lodging operations. Outlines sanitation and risk management programs that help hospitality operations provide quality products and services, comply with regulations and improve the bottom line. Faculty:  A. Niuh

RHM 303, Managing for Quality in the Hospitality Industry - Internet

Three hours. Designed to acquaint students with quality and leadership issues facing today’s hospitality industry.  Students learn the principles of the Malcolm Baldridge National Quality Award, the concepts of continuous improvement, quality service, power and empowerment, communication skills, goal setting, teams, diversity , and managing organizational change. Faculty:  R. Maize

RHM 313, Contemporary Club Management - Internet

Three hours. Introduces students to the unique world of private club management.  Focus on issues club managers face on a daily basis.  Faculty:  R. Maize

RHM 321, Tourism and the Hospitality Industry - Internet

Three hours. Explores the broad range of factors that influence and affect tourism.  Includes research and marketing methods. Faculty:  A. Niuh

RHM 332, Front Office Management - Internet

Three hours. Introduces concepts of front office management that affect other operating departments.  Discusses techniques in managing the front office to ensure operational goals are attained.  Faculty:  K. Boyle

RHM 338, Rooms Division Management - Internet

Three hours. Students learn principles involved in the management of the rooms division of a hotel property from maintaining quality staff, planning and organizing to the technical details of cleaning each area of the property.  Faculty: K. Boyle

RHM 355, Hospitality Industry Training - Internet

Three hours. Student learns how to develop, conduct and evaluate one-on-one and group training that will reduce turnover, improve job performance, and help the hospitality organization attain it operational goals and objectives.  Faculty:  R. Maize

RHM 356, Human Resources Management - Internet 

Three hours. Explains how to meet the requirements of various labor laws, to include the Americans with Disabilities Act (ADA), as well as other employment and workplace laws.  Explores strategies for attracting a wide range of applicants, minimizing turnover, and reducing productivity losses. Faculty:  R. Maize

RHM 370, Marketing of Hospitality Service Internet

Three hours. Students learn how to use proven marketing techniques to improve business.   Course explores the development, implementation and evaluation of a marketing plan. Faculty: K. Boyle

RHM 377, Restaurant Management and Service - Internet

Three hours. Explores requirements in planning for and managing different types of food and beverage operations in a hotel or motel, including coffee shops, gourmet dining rooms, room service, and banquets. Faculty:  A. Niuh

RHM 387, Hotel/Motel Security Management - Internet

Three hours. Exploration of security issues, concerns and practices affecting hospitality properties.  Covers the physical security of the property asset protection, guest protection, security equipment, emergency management and procedures, and OSHA requirements. Faculty:  R. Maize

RHM 420, Hospitality Sales and Marketing - Internet

Three hours. Students learn how to create a sales team with creative, successful sales and marketing programs.  Includes discussion on ways to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners.  Writing proficiency required in this course.  Faculty:  K. Boyle 

RHM 421, Hospitality Lab Internet

Three hours. Students gain an understanding of potential legal problems and how important legal considerations can affect the hospitality industry. Legal cases related to the hospitality industry are explored.  Faculty:  R. Maize

RHM 446, Hospitality Purchasing - Internet

Three hours. Students learn how to purchase major commodities and non-food supplies, ensuring price and product quality.  Course explains how to deal effectively with supplies and includes the managerial aspects of purchasing.  Faculty:  A. Niuh

RHM 448, Bar and Beverage Management - Internet

Three hours. Discussion on strategies to profitably manage the bar and beverage department of the hospitality operation.  Covers control systems, hiring and training, responsible alcohol service, and essential information on a wide range of beverage products. Faculty:  A. Niuh

RHM 465, Food and Beverage Controls - Internet

Three hours. Explores the complexities of controlling food, beverages, labor and sales income/cost control, as well as control systems, the basics of computers, and computer applications in planning and control functions. Faculty:  R. Maize

RHM 468, Practicum in Hospitality Management

One to Five hours. Prerequisite: Permission of instructor.  Student work experience in a hospitality operation.  One credit for each 250 hours of work experience. Faculty:  R. Maize, A. Niuh, K. Boyle

RHM 469, Internship in Hospitality Management

Four hours. Prerequisite: Permission of advisor.  A semester of work experience in an approved hospitality organization for a minimum of 400-600 hours.  Students work full-time during the semester to gain insight into hospitality management responsibilities.  Faculty:  R. Maize

RHM 470, Hospitality Industry Computer Systems - Internet

Three hours. Explores hospitality computer technology and the management of information systems.  Discussion of applications for all functional areas, including reservations, rooms, food and beverage, sales and event management and accounting.  Faculty:  R. Maize

RHM 474, Managerial Accounting for the Hospitality Industry – Internet

Four hours.  Students learn how to make effective managerial, business, and operational decisions based on a through understanding of financial statements, identify costs, develop realistic budgets, forecast, and plan cash flow. (AC 201 or equivalent).  Faculty:  R. Maize

RHM 490, Directed Individual Study

One to six Hours.  Prerequisite:  Senior standing, permission of advisor.  Student works with instructor in designing a specific topic problem to be investigated.  Faculty:  R. Maize, A. Niuh, K. Boyle

RHM 496, Hotel Restaurant and Convention Management Seminar - Internet

One Hour.  Discussion of current issues in the hotel, restaurant and convention industries.  Faculty:  R. Maize