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HST 409 - History of War and American Society (4)
Examination of the many ways society affects and is affected by war and military institutions, as shown in selected wars. Topics include historical overview, military strategy, perspectives of the “opposition,” ethical issues, and healing and reconstruction.
Component(s): 4 lecture discussions.
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HST 410 - The Twentieth Century American Political Biography (4)
Leading American statesmen as seen through the best of their biographers, making and unmaking of American heroes, changing fashions in the art of biography.
Component(s): 4 lecture discussions.
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HST 411 - History of Urban America (4)
Investigation of the economic, social, political, and cultural history of American urban development from the 18th century to the present.
Component(s): 4 lecture discussions.
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HST 412 - Constitutional and Legal History of the U.S. (4)
Constitutional and legal history of the United States from the founding period to the present. Impact of important social, political, economic, and legal issues, changing economic and social relations, including international role of the United States.
Component(s): 4 lecture discussions.
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HST 413 - Religion in American Society (4)
Significant role of religions in historically shaping and challenging American social ideas, philosophy and practices. Views American religion from multiple perspectives of history, literature, and philosophy, revealing strength of a particular disciplinary view, and advantage of linking that view to others in a synthetic approach.
Component(s): 4 lecture discussions.
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HST 414 - Diplomatic History of the United States (4)
Seminar investigating controversial historical problems in U.S. foreign relations; motivations for policy-decisions; Revolutionary diplomacy; Monroe Doctrine; 19th century imperialism; the World Wars; U.S. and Latin America, East Asia, Europe, the Middle East, Soviet Union.
Component(s): 4 lecture discussions.
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HST 415 - American Intellectual History (4)
Intellectual history of the United States, highlighting philosophical, political, literary, religious, social, cultural and historical texts from the 17th century to the present.
Component(s): 4 lecture discussions
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HST 416 - History of US Capitalism (4)
In many ways, the United States and capitalism grew up together. Trajectory of capitalist evolution in American history and the impact various economic theories and worldviews had on the nation’s development.
Component(s): 4 lecture/discussions.
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HST 417 - American Foodways (4)
From the European colonization of the Americas in their search for exotic edibles to the battle between principles and palates in the American Revolution, to the long industrialization of eating, studying food is far more than simply considering what was for dinner. Traces a global history of American foodways through the food itself: production, preparation, regulation, distribution, as well as various modes of consumption and valuation.
Component(s): 4 lecture/discussion.
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HST 420 - Islamic Science in World History (4)
Rise and development of science in Islamic civilization, its relationship to ancient science. Historiography and fields of Islamic science, scientists and their contributions. The translations from Greek to Arabic and from Arabic to Latin. Islamic science and Renaissance Europe.
Prerequisite(s): Junior standing or permission of instructor.
Component(s): 4 lecture discussions.
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HST 421 - The Scientific Revolution (4)
The Revolution in the Western perception and understanding of nature between the time of Copernicus and Newton. Emergence of science during a time of political, social, and religious upheaval. Relationship to art, the occult, philosophy, and technology. Course fulfills GE Interdisciplinary Synthesis C4 or D4.
Prerequisite(s): Completion of GE Area A, GE Area C (1, 2, and 3), and GE Area D (1, 2, and 3).
Component(s): 4 lecture discussions.
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HST 423 - Modern Science in World History (4)
Intellectual, philosophical, cultural, technological, and political origins and impact of the scientific revolution in the 20th century. Rise of relativity, quantum and nuclear physics, computers, genetics and molecular biology, and science during the world wars and the Cold War. Course fulfills GE Interdisciplinary Synthesis C4 or D4.
Prerequisite(s): Completion of GE Area A, GE Area C (1, 2, and 3), and GE Area D (1, 2, and 3).
Component(s): 4 lecture discussions.
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HST 425 - Great Britain in the Industrial Revolution (4)
Transformation of the economy, social structure, political and intellectual life, 1783-1914. Effects of industrialization and urbanization; development of democracy, parties, and centralized bureaucracy; social and educational reforms; emergence of socialism and imperialism.
Component(s): 4 lecture discussions.
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HST 428 - The Atlantic World (4)
Development of an Atlantic economy and culture from the European explorations c. 1400 to the end of overt European domination by 1825, emphasizing African slavery and the rise, the impact of West and Central African polities, and the development and decline of the plantation economies of the Caribbean, Brazil, and North America.
Component(s): 4 lecture discussions.
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HST 431 - Topics in World Civilization (4)
In-depth analysis of a specific global historical trend transforming world civilization, such as the emergence of a world system(s); formation of ethnic, racial and national identities; capitalism, colonialism and development; ecological imperialism; religious movements; industrialization and modernization.
Component(s): 4 lecture discussions.
Repeatable: Repeatable for a maximum of 8 units.
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HST 432 - Technology in World History (4)
World historical study of evolution of technology from prehistory to the twentieth century, emphasizing cross-cultural contacts, world-wide processes and the major problems of human technology. Social and economic effects of technological developments.
Component(s): 4 lecture discussions.
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HST 433 - Nonviolence in the Modern World (4)
Nonviolence in religious and philosophical traditions of the world, history of nonviolent change in the twentieth century, role of leaders in political and social movements dedicated to nonviolence, analysis of nonviolent worldviews and methods, and their significance in contemporary context. Course fulfills GE Interdisciplinary Synthesis C4 or D4. Open to all majors.
Prerequisite(s): Completion of GE Area A, GE Area C (1, 2, and 3), and GE Area D (1, 2, and 3).
Component(s): 4 lecture discussions.
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HST 435 - World Slavery (4)
Evolution of coerced labor systems throughout the world since ancient times. Historical influence of slavery upon Western concepts of freedom, race, and progress. Slavery vs. Christian teachings. Abolitionist movements. Continued persistence of slavery and coerced labor in the global economy.
Component(s): 4 lecture discussions.
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HST 437 - The Mexican Revolution (4)
History of the Mexican Revolution, from origins to current day. Analysis of political, social, cultural, and economic implications.
Component(s): 4 lecture discussions.
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HST 438 - Latin America and the Cuban Revolution (4)
Analysis of the Cuban Revolution and its impact on Latin America and US-Latin American Relations.
Component(s): 4 lecture discussions.
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HST 441 - Women in Asia (4)
History of women in 20th century China, Japan, India, and Southeast Asia. Course themes include: women, family and political economy: women in traditional and modernizing societies: women, colonialism and nationalism: women, democracy and human rights: and women, ecology and development.
Component(s): 4 lecture discussions.
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HST 450 - Culture and Thought in Imperial Russia (4)
Emergence and development of modern Russian culture: Muscovite legacy and orthodox church; Petrine reforms and Europeanization; enlightenment print culture and theatre; emergence of intelligentsia; liberal and revolutionary traditions. Golden Age of literature; avant-garde music and art.
Component(s): 4 lecture discussions.
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HST 451 - The Holocaust (4)
History and consequences of the Holocaust. Christianity and European anti-Semitism. History of Europe 1918 to 1945. Study of perpetrators, victims, collaborators, and resistance through scholarship, memoirs, philosophy, theology, literature, and film.
Component(s): 4 lecture discussions.
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HST 461 - Senior Thesis in History (4)
Researching a senior thesis in history under faculty supervision. Detailed outline of thesis required, based on extensive research in the sources.
Prerequisite(s): HST 300 .
Component(s): 4 units directed research.
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HST 462 - Senior Thesis in History (4)
Researching and writing a senior thesis in history under faculty supervision. Formal report required, based on extensive research in the sources.
Prerequisite(s): HST 461 .
Component(s): 4 units directed research.
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HST 463 - Assessment Seminar and Field Training for Potential Teachers (4)
Assessment of secondary school social studies curriculum. Observation and interaction in junior high and senior high school classrooms. Portfolio and lesson plan development.
Component(s): 4 hours lecture-discussion and fieldwork.
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HST 499/499A/499L - Special Topics for Upper Division Students (1-4/1-4/1-4)
Group study of a selected topic, the title to be specified in advance.
Prerequisite(s): permission of instructor.
Corequisite(s): may be required.
Minimum/Maximum Units: Total credit limited to 8 units, with a maximum of 4 units per quarter.
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HST 501 - Advanced Methods (4)
Advanced historical research methods, including use of electronic databases and internet resources. Interpretation and contextualization of primary source materials as well as annotation of secondary sources. Term papers, in-class presentations, and panels.
Component(s): 4 seminars.
Note(s): Required for all graduate students in History who did not take the equivalent of Cal Poly Pomona’s HST 300 .
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HST 510 - Teaching History (4)
Investigation and evaluation of teaching and assessment methods in high school or college classrooms. Includes internship or mentoring experience in teaching and classroom preparation.
Prerequisite(s): graduate standing.
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HST 540 - Readings in Ancient World History (4)
In-depth study and analysis of common themes, issues, and documents in ancient civilizations.
Prerequisite(s): Graduate standing.
Component(s): 4 seminars.
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HST 541 - Readings in the Middle Period of World History (4)
In-depth study and analysis of common themes, issues, and documents in medieval world civilizations.
Prerequisite(s): HST 501 or equivalent, or permission of instructor.
Component(s): 4 seminars.
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HST 542 - Readings in Modern World History (4)
In-depth study and analysis of common themes, issues, and documents in modern world civilizations.
Prerequisite(s): HST 501 or equivalent, or permission of instructor.
Component(s): 4 seminars.
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HST 560 - Readings in Early U.S. History (4)
In-depth graduate study and analysis of major themes, problems, and trends in U.S. history from Colonial times to 1877.
Prerequisite(s): Admittance to History Master of Arts Degree program
Component(s): 4 seminars.
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HST 561 - Readings in Modern U.S. History (4)
In-depth graduate study and analysis of major themes, problems, and trends in U.S. history from 1877 to present.
Prerequisite(s): Admittance to History Master of Arts degree program.
Component(s): 4 seminars.
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HST 562 - Readings in California History (4)
Graduate level study and analysis of major themes and controversies in the history of California from the Spanish era through the present.
Prerequisite(s): HST 501 or permission of instructor.
Component(s): 4 hours seminar.
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HST 570 - Contemporary Historiography (4)
Close reading and analysis of recent trends in historiography—feminist and gender theory, cultural studies, post-colonial studies, narratology, and post-modern and post-structuralist approaches to history.
Prerequisite(s): HST 501 or equivalent, or permission of instructor.
Component(s): 4 seminars.
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HST 600 - Independent Study (2)
Independent study of a particular subject under faculty supervision.
Grading: Mandatory credit/no credit grading basis.
Repeatable: No limits on the number of repeats; only 4 units may be used to satisfy graduate level units requirements.
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HST 650 - Seminar in Theories of World History (4)
Analysis of theories of universal, comparative, and world history, especially the “world systems” theories of Braudel, Wallerstein, Abu- Lughud, Gunder Frank and their critics. Alternative approaches to the problem of world history.
Prerequisite(s): HST 501 or equivalent, or permission of instructor.
Component(s): 4 seminars.
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HST 691 - Seminar in History Topics (4)
Focus on selected areas of current interest (World or U. S., depending on instructor).
Prerequisite(s): HST 501 or equivalent, or permission of instructor.
Component(s): 4 seminars.
Repeatable: May be repeated under different topics for a maximum of 12 units.
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HST 695 - Master’s Degree Project (5)
Students each complete a project on a particular subject as the culminating experience of the MA degree in History under supervision of their MA advisor. Project is a significant undertaking appropriate to the professional development of history/social science teachers. The project provides evidence of originality and independent thinking in research applicable to the teaching of history in the K-12 classroom. Option available to K-12 teachers enrolled in MA program.
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HST 696 - Master’s Thesis (5)
Research and writing the MA thesis under faculty supervision. Directed research.
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HST 697 - Comprehensive Exam Preparation (1)
Individual study for the comprehensive examination.
Repeatable: May be repeated two times for credit.
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HST 699 - Master’s Degree Continuation (0)
Enrollment in this course allows candidates that have enrolled in the maximum number of thesis or project units to maintain resident status in order to receive university services. Advancement to candidacy is required.
Grading: Mandatory credit/no credit grading basis.
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Hospitality Management |
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HRT 101 - Introduction to the Hospitality Industry (4)
An overview of the hospitality industry with an emphasis on career opportunities, customer service, and personal success strategies. Brief history, description and interrelationships of key leisure industry segments emphasizing the application of technology, ethics, leadership, teams, critical thinking, and service standards for the restaurant, hotel, and travel-related businesses. Students also complete First Year Experience components.
Component(s): 4 lecture discussions.
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HRT 200 - Special Study for Lower Division Students (1-2)
Individual or group investigations, research, studies or surveys of selected problems. The project title and prerequisites determined in advance.
Minimum/Maximum Units: Total credit limited to (4), with a maximum of 2 units per quarter.
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HRT 201 - Tourism Concepts (4)
Comprehensive study of travel management, its principles, practices, philosophies and systems. Examination of tourism as a developing industry including its travel modes, organizations, environmental and socio-economic impact.
Component(s): 4 lecture discussions.
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HRT 203 - Hotel/Resort Operations (4)
An introduction to the operating systems and components of a hotel-resort facility, which includes: front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resource management, and information systems.
Component(s): 4 lecture discussions.
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HRT 225 - Sanitation Practices in the Hospitality Industry (1)
Sanitation practices as they affect the individual and the operation. Prevention and control of problems encountered through guest and employee experiences. Topics include: how to prevent and control disease causing microorganisms, safe food handler practices, protecting food during its flow through the establishment, the HACCP system, integrated pest management, employee training, and regulations. Students will use materials from The National Restaurant Association Educational Foundation to complete the ServSafe certification program.
Component(s): 1 lecture discussion.
Grading: Mandatory credit/no credit grading basis.
Note(s): Students must pass the ServSafe exam for Food Protection Manager to get credit for this course.
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HRT 240 - Hospitality Management Law (4)
Study of business-related torts and contracts, real and personal property, with an emphasis on hotels, restaurants, resorts and associated businesses; includes duties of innkeepers, food and beverage liability. Cases.
Component(s): 4 lectures/problem-solving.
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HRT 250 - Hospitality Procurement, Purchasing, and Selection (4)
Policy, procedures, controls, and their implementation in purchasing merchandise and supplies for the hospitality industry including equipment, serviceware, furniture, fixtures, contract services, food, and beverage. The focus of this course is on optimal procurement, purchasing, and selection policies and procedures for the hospitality industry.
Component(s): 4 lecture discussions.
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HRT 255 - Healthy American Cuisine (4)
Healthy and environmentally sound perspectives on culinary customs in America. Course fulfills GE Area E.
Component(s): 4 lecture discussions.
Note(s): Product fee required.
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HRT 276 - Food, Beverage, and Labor Cost Control (4)
Analyzing food, beverage and labor cost controls. Team-based problem solving and solution techniques are applied by students in realistic operational situations. Areas covered include: cost, volume, profit relationships; food cost determination; standard costs; forecasting; sales control and menu pricing; beverage control; and labor control.
Prerequisite(s): ACC 207/207A (lecture component only).
Component(s): 4 lectures/problem solving.
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HRT 281/281L - Professional Cooking I (2/2)
Hands-on cooking, tasting and evaluating approach used to teach students professional cooking techniques. Emphasis on understanding how ingredients and cooking techniques affect product outcome.
Prerequisite(s): HRT 225 , HRT 276 .
Corequisite(s): HRT 281 and HRT 281L.
Component(s): 2 lecture discussions, 2 three-hour laboratories.
Note(s): Product fee required.
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HRT 299/299A/299L - Special Topics for Lower Division Students (1-4/1-4/1-4)
Group study of a selected topic, the project title to be specified in advance.
Component(s): Instruction is by lecture, laboratory, or a combination.
Minimum/Maximum Units: Total credit limited to 8 units.
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HRT 302 - Hospitality Marketing Management (4)
The application of basic marketing principles to the hospitality service products. In teams, students will learn about hospitality marketing management by developing and presenting a strategic marketing plan for a hospitality organization. The plan will include a situational analysis, SWOT analysis, mission statement, position statement, and marketing action plan that includes objectives, strategies, tactics, and key result measures.
Prerequisite(s): IBM 301 .
Component(s): 4 lecture discussions.
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HRT 304 - Hotel/Resort Rooms Division Management (4)
Examines the techniques, issues, and problems of rooms division management systems. Incorporates the examination of the major departments which traditionally report to the Rooms Division including: the front office, housekeeping, engineering, and security.
Prerequisite(s): .
Component(s): 4 lecture presentations.
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HRT 312 - Beer and Culture (4)
Study of beer and brewing methods and the role of beer in food and beverage operations. The course provides a brief history of beer from Mesopotamia to present day, including the growth of micro and craft breweries. Additional topics include how beer is made, beers of the world, beer evaluation and food pairing, selection procedures for restaurants, beer promotion and sales, proper service of beer and career options in the brewing industry.
Component(s): 4 lecture discussions.
Note(s): Minimum age of student must be 21 years. Product fee required.
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HRT 315 - Wines, Beers, and Spirits (4)
The study of wine grapes, wine-making, and the evaluation of wine. Also includes initiation into the study of beer-making and the distillation of spirits. A thorough examination of the major wine grape varieties and world-wide appellations where they are grown. History, geography, economics, health and legal issues, as well as a thorough evaluation of wine and food, and managing wine in the business setting.
Component(s): 4 lecture discussions.
Note(s): Minimum age of student must be 21 years. Product fee required.
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HRT 316 - Wines of the World (4)
Advanced study and exploration of wines of the world. A thorough examination of major and minor wine regions of the world as well as regions within the United States with an emphasis on variety, geographic, vinicultural and viticultural characteristics. Wine and food evaluations. Application and use in the commercial and retail beverage market place.
Prerequisite(s): HRT 315 .
Component(s): 4 lecture discussions.
Note(s): Minimum age of student must be 21 years. Product fee required.
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HRT 317 - Beverage Marketing (4)
Study of the marketing components of the American beverage industry. Study of the wine, beer and spirits industries including product background, legal issues, trends, consumer segments and issues, manufacturing and distribution. Focus on issues related to sales, marketing and distribution in the wholesale, retail and restaurant marketplaces.
Prerequisite(s): HRT 302 .
Component(s): 4 lecture discussions.
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HRT 320 - Club Operations (4)
Provides students with an understanding of the general operational and administrative procedures in private clubs. It will provide the hospitality students with the unique sensitivities required in managing and operating in the increasingly lucrative club management market.
Component(s): 4 lecture discussions.
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HRT 322 - Gaming and Casino Operations (4)
Provide students with a thorough overview and understanding of general gaming concepts in both traditional gaming arenas and Indian Gaming Enterprises. Students will gain needed exposure to content and concepts necessary to begin a management career in the gaming industry with an emphasis on managing and operating a hospitality operation in the gaming segment of the hospitality industry.
Prerequisite(s): upper division standing.
Component(s): 4 lecture discussions.
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HRT 324/324L - World Cuisine (2/2)
A hands-on cooking, tasting and evaluating approach is used to teach students how to cook cuisine from countries around the world. It emphasizes the ingredients, origins, cooking techniques, tools, equipment and characteristics of cuisine from countries around the world.
Prerequisite(s): HRT 281/281L .
Component(s): 2 lecture discussions, 2 three-hour laboratories.
Note(s): Product fee required.
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HRT 325/325L - Professional Healthy Cooking (2/2)
A hands-on cooking, tasting and evaluating approach of healthy menu selections is used to teach students professional healthy cooking techniques. It emphasizes understanding how to make delicious, palate pleasing dishes that are nutritious.
Prerequisite(s): HRT 281/281L .
Component(s): 2 lecture discussions, 2 three-hour laboratories.
Note(s): Product fee required.
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HRT 340 - Labor Law in the Hospitality Industry (4)
An examination of current labor law and its impact on the operation of hotels and restaurants. Includes state and federal regulations, court decisions and legislative requirements as they relate to hiring/recruitment, affirmative action, equal employment, collective bargaining, union avoidance, employee relations, discrimination in the workplace, as well as workers’ compensation and wages.
Component(s): lecture and case studies.
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HRT 341 - Professional Work Experience (2)
The student will complete an approved 800-hour minimum Professional Work Experience (PWE) in a hospitality segment that allows the student to apply classroom knowledge with guided practice. The PWE position will offer a variety of tasks relevant to the student’s career preparation, an opportunity for autonomy, an opportunity to interact with other employees, and an opportunity to engage in management and/or supervisory activities for the employer or host property. Fieldwork, including critique and revision of the student’s resume, an evaluation of interviewing skills, a personal assessment and performance appraisal, a profile of a hospitality firm which is of interest to the student, and interviews with hospitality managers, may also be required. Professional work experience must be completed after high school and 400 hours must be completed in residence.
Prerequisite(s): junior or senior standing.
Component(s): 2 lecture discussions.
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HRT 345 - Tourism in a Globalizing World (4) Crosslisted as: GEO 345
The geography of tourism and recreation in selected regions of the world. Aspects of physical and cultural geography that directly affect the tourist industry.
Component(s): 4 lecture discussions.
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HRT 350 - Management of Human Resources in Hospitality (4)
Effective management of human resources in the hospitality industry. Application of human resource management techniques to hotels, restaurants and other hospitality workplaces in planning, recruitment, selection, training, performance management, coaching, counseling and discipline, delegation and decision-making.
Prerequisite(s): MHR 301 .
Component(s): 4 lecture discussions.
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HRT 365 - Hospitality Property Layout and Design (4)
Evaluation of work analysis, design procedures, human engineering, and activity analysis. Project-based course analyzing and developing solutions to layout and design facilities for hospitality properties that address employee needs, productivity, and the guests’ needs and comfort.
Component(s): 4 lectures/problem-solving.
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HRT 374 - Hospitality Industry Managerial Accounting (4)
Comprehensive application of accounting principles to the hospitality industry: managerial accounting approach to hospitality accounting practices, financial statements, and operating activities. Problem solving methods applied to managerial decisions.
Prerequisite(s): ACC 207/207A (Lecture Component Only)
Component(s): 4 lecture/problem-solving.
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HRT 381/381L - Professional Cooking II (2/2)
A hands-on cooking, tasting and evaluating approach is used to teach students professional advanced cooking techniques. It emphasizes understanding how ingredients and cooking techniques affect product outcomes.
Prerequisite(s): HRT 281/281L .
Component(s): 2 lecture discussions, 2 three-hour laboratories.
Note(s): Product fee required.
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HRT 382 - Food and Beverage Operations I (4)
Comprehensive study of restaurant and food service management principles, practices, philosophies, and systems. Competency-based skills incorporating the practices of The Restaurant at Kellogg Ranch.
Prerequisite(s): HRT 225 , HRT 276 , HRT 281/281L , and HRT 302 .
Component(s): 4 lectures/problem-solving.
When Offered: F, W, Sp
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HRT 383L - Food and Beverage Operations II (8)
Comprehensive application of food and beverage principles, practices, philosophies, and systems in operating a casual and fine dining restaurant. Analysis of daily operations with a focus on developing viable solutions to problems.
Prerequisite(s): HRT 382 the preceding quarter.
Component(s): 24 hours of laboratory per week.
When Offered: F, W, Sp
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HRT 390 - Hotel/Resort Sales, Advertising, and Public Relations (4)
Analysis and application of the principles of sales, advertising, and public relations to hotel/resort operations. A project-based course that includes problem solving and solution techniques applied to factors that impact the sales, advertising, and public relations of the hotel/resort industry.
Prerequisite(s): .
Component(s): 4 lectures/problem solving.
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HRT 393 - Lodging Operations (3)
Application and evaluation of common lodging practices and systems in operating a hotel/resort, including front office, housekeeping, accounting yield and revenue management, property management/sustainability, management information systems and executive management issues.
Prerequisite(s): , , and . Additionally, the student will complete 200 hours of Professional Work Experience in the lodging industry. The student will be expected to provide PWE documentation of a minimum of 200 hours of lodging-specific Professional Work Experience (may be part of overall HRT PWE requirements), in-hand, during the first week of classes. Lodging specific PWE includes any style of lodging property. Any role within the lodging facility is acceptable.
Corequisite(s): .
Component(s): 3 hours lecture/discussion.
Grading: Graded.
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HRT 393L - Lodging Operations Laboratory (1)
Evaluation, explanation and exposure to operating systems and components of hotel/resort operations, including front office, housekeeping, accounting yield and revenue management, property management/sustainability, management information systems and executive management issues.
Corequisite(s): .
Component(s): 1 three-hour laboratory.
Grading: Graded.
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HRT 395 - Hospitality Property Development (4)
Project-based course. Planning a hospitality property from concept to opening: location and market analysis; competitor analysis; menu development and pricing; equipment selection; organizing and staffing; feasibility and forecasting income, costs and profits; employee training and management development; and promoting and advertising.
Prerequisite(s): junior or senior standing.
Component(s): 4 lectures/problem-solving.
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HRT 400 - Special Study for Upper Division Students (1-4)
Individual or group investigation, research, studies, or surveys of selected problems. Title and prerequisites determined in advance.
Minimum/Maximum Units: Total credit limited to 12 units.
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HRT 401/401L - Catering and Banquet Management (2/2)
Planning, marketing, financing, organizing and implementing a catered banquet function. As managers and crew, students produce a series of catered banquet meals.
Prerequisite(s): HRT 281/281L .
Corequisite(s): HRT 401 and HRT 401L.
Component(s): 2 lectures/problem-solving, and six hours laboratory.
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HRT 402/402L - Special Event Management (3/1)
Overview of competencies required for professional event planning. Review, implement, and analyze elements of a successful event. Consider creative and practical aspects of theme development, decor, vendor relations, on-site coordination, and financial management for special events.
Prerequisite(s): HRT 281/281L , and junior or senior standing.
Corequisite(s): HRT 402 and HRT 402L.
Component(s): 3 lecture discussions, 1 three-hour laboratory.
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HRT 410 - Strategic Leadership in the Hospitality Environment (4)
Integrated capstone seminar in the principles and skills of effective leadership in a global hospitality environment, application and development of hospitality policy, and the management of a service business in a strategic environment.
Prerequisite(s): senior standing.
Component(s): 4 seminars.
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HRT 415 - International Travel and Tourism (4)
Description and analysis of international travel from the perspective of the traveler, the entrepreneur, and the host community. Strategic analysis of challenges and opportunities associated with travel and tourism development and investigation of popular international travel destinations.
Prerequisite(s): HRT 201 and senior standing.
Component(s): 4 lectures/problem-solving.
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HRT 420 - Club Management Seminar (4)
An advanced seminar in club management. Topics include leadership in club operations, strategic management in clubs, club governance, ethics and trends in clubs.
Prerequisite(s): senior standing.
Component(s): 4 seminars/problem-solving.
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HRT 422 - Casino Management Seminar (4)
An advanced seminar in casino operations and management designed to integrate a variety of departmental disciplines within the gaming industry. Topics include leadership in casino operations, strategic management in casinos, casino governance, ethics and trends in casinos. Students will gain a wide breadth of knowledge of the gaming industry needed to be an effective leader in the industry.
Prerequisite(s): senior standing.
Component(s): 4 seminars/problem-solving.
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HRT 425 - Hotel/Resort Operations Seminar (4)
Analysis and simulation of a hotel/resort operation. Competency-based skills developed by student analysis, written reports, and on-site learning opportunities in major departments of a hotel/resort including: General and Administrative, Rooms Division, Food and Beverage, Sales and Marketing, and Sports and Activities. The focus of this course is on analysis and understanding of the interdependent nature of major departments within a hotel/resort operation.
Prerequisite(s): senior standing.
Component(s): 4 seminars.
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HRT 441 - Internship in Hospitality Management (1-4)
On-the-job training in some phase of hospitality management. The experience must be new to the student. Student meets with industry representatives and faculty to establish learning objectives and performance reviews. Analytical reports are made periodically to the instructor. One unit credit is granted for each 100 hours of training.
Prerequisite(s): HRT 341 ; consent of instructor.
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HRT 451 - Disney Internship (12)
Faculty supervised on-the-job educational experience within a Fortune 100 company: Disney. Student must be accepted by the Disney College Program. Student is also responsible for any materials mandated by Disney.
Prerequisite(s): Instructor permission.
Grading: Mandatory credit/no credit grading basis.
Minimum/Maximum Units: Total internship credits offered are 12 units (offered only for May-December cohort in Disney College Program).
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HRT 461 - Senior Project (2)
Selection of a current development or problem in the hotel, restaurant, or tourism industry. Completion of a written project under faculty supervision. Student must complete 120 hours of work on this project.
Prerequisite(s): senior standing and consent of instructor.
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HRT 462 - Senior Project (2)
Selection of a current development or problem in the hotel, restaurant, or tourism industry. Completion of a written project under faculty supervision. Student must complete 120 hours of work on this project.
Prerequisite(s): senior standing and consent of instructor.
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HRT 474 - Hospitality Industry Finance (4)
Comprehensive application of financial management techniques to the hospitality industry: managerial finance approach to ratio analysis, risk and value, timing and value of cash flows, project valuation, capital and financial markets. Problem solving methods applied to financial decisions.
Prerequisite(s): HRT 374 .
Component(s): 4 lecture/problem solving.
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HRT 476 - Hospitality Operations Analysis Seminar (4)
A capstone course to integrate various disciplines within the hospitality industry and utilize conceptual, analytical, and problem-solving skills. Problem identification, data collection, data analysis, and generation of viable solutions are emphasized.
Prerequisite(s): senior standing.
Component(s): 4 seminars.
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HRT 480 - Hospitality Information Systems Seminar (4)
An advanced seminar in hospitality information systems. Topics include optimal utilization of property management systems, system reliability/flaws, purchasing systems for large organizations, hospitality systems analysis, implementation, training, and e-business.
Prerequisite(s): junior or senior standing.
Component(s): 4 seminars.
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HRT 484 - Multi-Unit Restaurant Management (4)
Concepts and principles involved in managing multiple restaurant units; finance, marketing, human resources, operations, and financial management. This course is an overview to the multi-unit industry and selected operations.
Prerequisite(s): senior standing.
Component(s): 4 seminars.
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HRT 485 - Culinary Product Development and Evaluation (4)
Development of products for multi-unit restaurant and foodservice operations from conception, market analysis, and sensory evaluation roll-out. Development and evaluation of an original product.
Prerequisite(s): HRT 281/281L , senior standing.
Component(s): 4 seminars.
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HRT 499/499A/499L - Special Topics for Upper Division Students (1-4/1-4/1-4)
Group study of a selected topic, the title and prerequisites to be specified in advance.
Component(s): Instruction is by lecture, laboratory, or a combination.
Repeatable: May be repeated up to 8 units.
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HRT 515 - Advanced International Tourism Management (4)
An advanced forum for the discussion of tourism organizations, tourism suppliers, tourism policy issues, examination of the role of the tourists, and the role of the host community. Case studies provide students knowledge of global issues facing the tourism industry.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures discussion.
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HRT 525 - Advanced Hotel/Resort Operations Management (4)
Analysis and research of the interdependent nature of major departments within a hotel. Competency-based skills developed by student analyses, written reports, and on-site learning opportunities in major departments of a hotel/resort: General & Administrative, Rooms Division, Food & Beverage, Sales & Marketing, and Sports & Activities.
Prerequisite(s): Graduate student standing.
Component(s): 4 seminars.
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HRT 574 - Advanced Hospitality Accounting Management (4)
A graduate course that integrates managerial accounting approaches and applications to operating activities and accounting practices in the hospitality industry.
Prerequisite(s): graduate standing or permission of instructor.
Component(s): 4 lecture discussions or hybrid delivery/problem-solving.
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HRT 584 - Advanced Food Service Management (4)
Through the use of case studies, students will analyze current challenges, the process of decision making and the impacts of corporate decisions. Students will analyze the strategic issues facing the foodservice industry utilizing qualitative and quantitative tools to perform analyses. Students will learn to communicate the results of their analysis in a clear manner. This course utilizes a case-based approach that focuses on problem solving and the development of solutions.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures.
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