For more details, see the description of courses below.

RHM 175 Introduction to Hotel, Restaurant and Hospitality Management. (3 hr)
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.

RHM 180 Effective Hospitality Communication. (1 hr)
Prerequisites: RHM 175
Theory and practice of basic principles of public speaking in the hospitality industry.

RHM 241 Management of Food and Beverage Operation. (3 hr)
Prerequisite: RHM 175
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.

RHM 251 Hospitality Employee Supervision & Management. (3 hr)
Prerequisite: RHM 175
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.

RHM 280 Facilities Management. (3 hr)
Prerequisite: RHM 175
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.

RHM 285 Food Safety and Risk Management. (3 hr)
Prerequisite: RHM 175
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.

RHM 286 Professional Development for Hospitality Managers. (1-3 hr)
Prerequisite: RHM 175
Provides students with new and diverse experiences to increase their understanding of the hospitality industry through visits to hospitality operations, trade shows and seminars. Class discussions, assigned readings, lecture tours and presentations by leading hospitality executives in the country.

RHM 303 Managing for Quality in the Hospitality Industry. (3 hr)
Prerequisite: RHM 175
Designed to acquaint students with quality and leadership issues facing today's hospitality industry. Students learn the principles of the Malcom Baldridge National Quality Award, the concepts of continuous improvement, quality service, power and empowerment, communication skills, goal setting, teams, diversity, and managing organizational change.

RHM 313 Contemporary Club Management. (3 hr)
Prerequisite: RHM 175
Introduces students to the unique world of private club management. Focus on issues club managers face on a daily basis.

RHM 321 Tourism and the Hospitality Industry. (3 hr)
Prerequisite: RHM 175
Explores the broad range of factors that influence and affect tourism. Includes research and marketing methods.

RHM 325 Lodging Operations and Management. (3 hr)
Prerequisite: RHM 175
Systematic approach to front-office and housekeeping management procedures. Emphasis is on reservations, billing and collection, housekeeping and maintenance operations.

RHM 332 Front Office Management. (3 hr)
Prerequisite: RHM 175
Introduces concepts of front office management that affect other operating departments. Discusses techniques in managing the front office to ensure operational goals are attained.

RHM 338 Rooms Division Management. (3 hr)
Prerequisite: RHM 175
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.

RHM 355 Hospitality Industry Training. (3 hr)
Prerequisite: RHM 175
Student learns how to develop, conduct and evaluate on-on-one and group training that will reduce turnover, improve job performance, and help the hospitality organization attain it's operational goals and objectives.

RHM 356 Human Resources Management. (3 hr)
Prerequisite: RHM 175
Explains how to meet the requirement of various labor laws, to include the Americans with Disabilities Act (ADA), as well as other employment and workplace laws. Explores strategies from attracting a wide range of applicants, minimizing turnover, and reducing productivity losses.

RHM 375 Managing Catering Operations. (3 hr)
Prerequisite: RHM 175
Theory and techniques of professional catering with hands-on activities involved with the planning, organizing and implementation of special catered events.

RHM 377 Restaurant Management and Service. (3 hr)
Prerequisites: RHM 175
Principles and methods of producing and serving quality food in restaurants. Writing proficiencies required for a passing grade in this course.

RHM 380 Convention and Trade Show Management. (3 hr)
Prerequisites: RHM 175
A comprehensive analysis of trade shows. Emphasis is on organizing, arranging, and operating trade shows and conventions. Visits to trade shows are required. Writing proficiency is required for a passing grade in this course.

RHM 387 Hotel/Motel Security Management. (3 hr)
Prerequisite: RHM 175
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.

RHM 420 Hospitality Marketing. (3 hr)
Prerequisite: RHM 175
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 service to business and leisure travelers, travel agents,and meeting planners. Writing proficiency is required for a passing grade in this course.

RHM 421 Hospitality Law. (3 hr)
Prerequisite: RHM 175
Student gains 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.

RHM 446 Hospitality Purchasing. (3 hr)
Prerequisite: RHM 175
Students learn how to purchase major commodities and non-food supplies, ensuring price and product quality. Course explains how to deal effectively with suppliers and includes the managerial aspects of purchasing.

RHM 448 Bar and Beverage Management. (3 hr)
Prerequisite: RHM 175
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.

RHM 465 Food and Beverage Controls. (3 hr)
Prerequisite: RHM 175
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.

RHM 468 Practicum in Hospitality Management. (1 - 4 hr)
Prerequisite: Permission of advisor. Student work experience in a hospitality operation One credit hour for each 200 hours of work experience.

RHM 469 Internship in Hospitality Management. (4 hr)
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 managers responsibilities.

RHM 470 Hospitality Industry Computer Systems. (3 hr)
Prerequisite: RHM 175, RHM 325
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.

RHM 474 Managerial Accounting for the Hospitality Industry. (4 hr)
Prerequisites: AC 210 and RHM 175
Students learn how to make effective managerial, business, and operational decisions based on a thorough understanding of financial statements. Students identify costs, develop realistic budgets, forecast, and plan cash flow.

RHM 478 Managing Service in Food and Beverage Operations. (3 hr)
Prerequisites: RHM 175, RHM 377
Explores requirement 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.

RHM 480 Advanced Meeting and Convention Management. (3 hr)
Prerequisites: RHM 175, RHM 380
Reviews the interdependent functions of meetings and convention management. The student develops and executes a professional meeting.

RHM 490 Directed Individual Study. (1-6 hr)
Prerequisites: RHM 175, senior standing, permission of advisor.

RHM 496 Hotel, Restaurant and Convention Management Seminar. (1 hr)
Prerequisites: Senior standing and declared major in restaurant and hospitality management.
Discussion of current issues in the hotel, restaurant, club and convention/meeting management industries.