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HST 4437 - Mexican Revolution (3)
History of the Mexican Revolution, from the last days of the Porfiriato to recent times. Emphasis on Mexico’s political, social, and cultural formation in the Twentieth Century.
Prerequisite(s): Completion of GE Area A.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4438 - Latin America Since the Cuban Revolution (3)
Analysis of the Cuban Revolution and its impact on Latin America and US-Latin American Relations.
Prerequisite(s): Completion of GE Area A.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4441 - Women in Asia (3)
Interdisciplinary exploration of the subjectivities and representations of twentieth-century Chinese, Japanese, Indian, and South Asian women. 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.
Prerequisite(s): Completion of GE Area A.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4450 - Culture and Thought in Imperial Russia (3)
Emergence and development of modern Russian culture: Muscovite legacy and Orthodox church; Petrine reforms and Europeanization; enlightenment print culture and theater; emergence of intelligentsia; liberal and revolutionary traditions. Golden Age of literature; avant-garde music and art.
Prerequisite(s): Completion of GE Area A.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4451 - The Holocaust (3)
History and consequences of the Holocaust. Christianity and European antisemitism. History of Europe 1918 to 1945. Study of perpetrators, victims, collaborators, and resistance through scholarship, memoirs, philosophy, theology, literature, and film.
Prerequisite(s): Completion of GE Area A.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4452 - History of Sport and Leisure (3)
Development and transformation of leisure, sport, and spectacle from antiquity to the present, with particular focus on Europe and North America. Themes include the relationships between leisure, work, and play; leisure and state-building, urbanization and industrialization; and leisure’s connection to conceptions of race, gender, and class.
Prerequisite(s): Completion of GE Area A.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4463 - Assessment Seminar and Field Training for Potential Teachers (3)
Study and discussion of major areas in the fields of focus for secondary teaching and of recent developments in public education. Field Training in public schools and portfolio construction.
Prerequisite(s): History major and Completion of GE Area A.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4494 - Digital Research Project in World History (3)
In-depth supervised research project on a topic in world history. Research project will involve use of digital primary and secondary sources and may incorporate digital media in the finished project. Specific theme of the class will be announced before registration begins.
Prerequisite(s): Completion of GE Area A.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4495 - Digital Research Project in European History (3)
In-depth supervised research project on a topic in European history. Research project will involve use of digital primary and secondary sources and may incorporate digital media in the finished project. Specific theme of the class will be announced before registration begins.
Prerequisite(s): Completion of GE Area A.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4496 - Digital Research Project in United States History (3)
In-depth supervised research project on a topic in United States history. Research project will involve use of digital primary and secondary sources and may incorporate digital media in the finished project. Specific theme of the class will be announced before registration begins.
Prerequisite(s): Completion of GE Area A.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4497 - Digital Research Project in Applied History (3)
In-depth supervised research project using methods and techniques of applied history. Research project will involve use of digital primary and secondary sources and may incorporate digital media in the finished project. Specific theme of the class will be announced before registration begins.
Prerequisite(s): Completion of GE Area A.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4610 - Senior Thesis in History (3)
First of a two-semester sequence. Researching an original senior thesis in history under one-on-one faculty supervision. Detailed outline of thesis and annotated bibliography required, based on extensive understanding of historiography and research in primary sources.
Prerequisite(s): History major; completion of GE Area A; HST 300 or HST 3300 ; and HST 100 or HST 1100 .
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4620 - Senior Thesis in History (3)
Second of a two-semester sequence. Writing an original senior thesis in history under one-on-one faculty supervision. Completed Senior Thesis required, based on extensive understanding of historiography and research in primary sources.
Prerequisite(s): History major; Completion of GE Area A; and HST 461 or HST 4610 .
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 4990 - Special Topics for Upper Division Students (1-3)
Group study at an advanced level of a selected well-defined topic or area not covered by a regularly offered course.
Prerequisite(s): Completion of GE Area A.
Component(s): Lecture, Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HST 4990A - Special Topics for Upper Division Students Activity (1-3)
Group study at an advanced level of a selected well-defined topic or area not covered by a regularly offered course.
Prerequisite(s): Completion of GE Area A.
Component(s): Activity
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HST 4990L - Special Topics for Upper Division Students Laboratory (1-3)
Group study at an advanced level of a selected well-defined topic or area not covered by a regularly offered course.
Prerequisite(s): Completion of GE Area A.
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HST 5000 - Special Study for Graduate Students (1-3)
Individual or group investigation, research, studies, or surveys of selected problems at graduate level. Proposals to be initiated by student(s) with guidance from faculty. Total credit limited to 6 units, with a maximum of 3 units per semester.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units, with a maximum of 3 units per semester.
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HST 5501 - Advanced Graduate Methods (3)
Advanced historical research methods, including research in electronic databases and digital archives. Current historiographical approaches. Choosing a topic and the process of research, writing, annotating, and presenting the research.
Prerequisite(s): Graduate standing.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 5502 - Advanced Digital Research Project in History Methods (1)
Advanced research project in the methods and theories of history using digital resources for research and presentation, under faculty supervision.
Prerequisite(s): Graduate standing.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 5540 - Readings in World History to 1500 (3)
In-depth study and analysis of common themes, issues, and documents in world civilizations to 1500 CE.
Prerequisite(s): Graduate standing.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 5541 - Reading in World History from 1500 (3)
In-depth study and analysis of common themes, issues, and documents in world civilizations from 1500 to the present.
Prerequisite(s): Graduate standing.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 5544 - Advanced Digital Research Project in World History (1)
Advanced research project in the world history using digital resources for research and presentation, under faculty supervision.
Prerequisite(s): Graduate standing.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times
Repeat for Credit Limit: 2
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HST 5560 - Readings in Early U.S. History (3)
In-depth graduate study and analysis of major themes, problems, and trends in U.S. history from Colonial times to the Civil War.
Prerequisite(s): Graduate standing.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 5561 - Readings in Modern U.S. History (3)
In-depth graduate study and analysis of major subjects, themes, problems, and trends in U.S. history from 1877 to present.
Prerequisite(s): Graduate standing.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 5562 - Readings in California History (3)
Seminar in California history. Graduate level readings and analysis of major episodes and epochs of California history.
Prerequisite(s): Graduate standing.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 5564 - Advanced Digital Research Project in United States History (1)
Advanced research project in United States history using digital resources for research and presentation, under faculty supervision.
Prerequisite(s): Graduate standing.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times
Repeat for Credit Limit: 3
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HST 5570 - Contemporary Historiography (3)
Close reading and analysis of recent trends in historiography, including social history, feminist and gender theory, cultural studies, post-colonial studies, post-structuralism, memory studies, transnational and entangled histories.
Prerequisite(s): Graduate standing.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 5571 - Digital Research Project in Historiography (1)
Advanced research project in historiography using digital resources for research and/or presentation, under faculty supervision.
Prerequisite(s): Graduate standing.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HST 5990 - Special Topics for Graduate Students (1-3)
Group study at a graduate level of a selected well-defined topic or area not covered by a regularly offered course.
Prerequisite(s): Graduate Standing.
Component(s): Lecture, Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HST 5990A - Special Topics for Graduate Students Activity (1-3)
Group study at a graduate level of a selected well-defined topic or area not covered by a regularly offered course.
Prerequisite(s): Graduate Standing.
Component(s): Activity
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HST 5990L - Special Topics for Graduate Students Laboratory (1-3)
Group study at a graduate level of a selected well-defined topic or area not covered by a regularly offered course.
Prerequisite(s): Graduate Standing.
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HST 6910 - Directed Research (1-3)
Individual research in a specialized area, under the direction of a graduate faculty member; work does not pertain directly to the thesis. Total credit limited to 6 units, with a maximum of 3 units per semester.
Prerequisite(s): Graduate standing.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units, with a maximum of 3 units per semester.
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HST 6920 - Independent Research (1-3)
Individual study/investigation and research in a specialized area proposed by the student with the approval, and under the supervision, of a graduate faculty member; work does not pertain directly to the thesis. Total credit limited to 6 units, with a maximum of 3 units per semester.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units, with a maximum of 3 units per semester.
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HST 6960 - Master’s Thesis (3)
Research and writing the MA thesis under faculty supervision. Directed research.
Prerequisite(s): Graduate standing.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times
Repeat for Credit Limit: 2
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HST 6970 - Comprehensive Exam Preparation (1)
Preparation for comprehensive exams. May be taken up to two times for a total credit of 2 units.
Prerequisite(s): Graduate standing.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times
Repeat for Credit Limit: 2
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HST 6990 - 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.
Prerequisite(s): Graduate standing.
Component(s): Supervisory
Grading Basis: Credit/No Credit
Repeat for Credit: May be taken multiple times
Repeat for Credit Limit: Unlimited
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Hospitality Management |
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HRT 1010 - Introduction to the Hospitality Industry (3)
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.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 2000 - Special Study for Lower Division Students (1-3)
Individual or group investigation, research, studies, or surveys of selected problems. Proposals to be initiated by student(s) with guidance from faculty. Total credit limited to 6 units, with a maximum of 3 units per semester.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units, with a maximum of 3 units per semester.
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HRT 2010 - Tourism Concepts (3)
Comprehensive study of travel and tourism management, its principles, practices, philosophies and systems. Examination of tourism as a developing industry including its travel modes, organizations, laws, environmental and socio-economic impact.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 2020 - Dining Room and Banquet Management (3)
An overview of dining room and banquet management with emphasis on the service aspects of a business that will distinguish an outstanding dining experience. The proper techniques of service, sanitation requirements, reservations, systems, and important merchandising concepts will be explored. Information about seating, service ware, table settings, interaction with kitchen staff and guests, timely delivery of food and beverages, point of sales and credit card systems are also included.
Prerequisite(s): Valid Food Protection Manager Certification.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 2030 - Introduction to Hotel/Resort Operations (3)
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 resources management and information systems.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 2400 - Hospitality Management Law (3)
Business-related torts, common law, contracts, and real and personal property, with an emphasis on assessing legal risks and rights as they pertain to hotels, restaurants, resorts and associated businesses. The course includes: an overview of the U.S. judicial system, the Constitution, the duties of innkeepers, food and beverage liability, and real estate and labor law - including state and federal regulations, court decisions, and legislative requirements impacting hospitality operations. Subjects include hiring/recruitment, equal employment, collective bargaining, union interaction, employee relations, and discrimination, as well as workers’ compensation and wages.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 2500 - Hospitality Procurement, Purchasing and Selection (3)
Policy, procedures, controls and their implementation in purchasing merchandise and supplies for the hospitality industry including equipment, service ware, furniture, fixtures, contract services, food and beverage. Focus on optimal procurement, purchasing and selection policies and procedures for the hospitality industry.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 2550 - Healthy American Cuisine (3)
Exploration of the factors that affect the way we eat, the relationship of food to other subjects and its many uses. They will study how the way we eat can impact the health of the body and the environment, learn about the components of a healthful diet, and discover what American cuisine is. Course fulfills GE sub-area E.
GE Area(s): E
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 2740 - Hospitality Industry Financial Accounting (3)
Introduction to financial accounting for the hospitality industry. This course is designed to provide an understanding of hospitality financial accounting concepts. The emphasis of the course is to use accounting information in making managerial decisions and to prepare hospitality financial statements.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 2760 - Food, Beverage, and Labor Cost Controls (3)
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): HRT 2740 , ACC 2070 , or ACC 207 and ACC 207A; Valid Food Protection Manager Certification.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 2810 - Professional Cooking (2)
Hands-on cooking, tasting and evaluating approach used to teach students professional cooking techniques. Emphasis is placed upon understanding how ingredients and cooking techniques affect product outcome.
Prerequisite(s): Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health.
Corequisite(s): HRT 2810L .
Component(s): Lecture
Contact Hour(s): 2 hours lecture/discussion.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 2810L - Professional Cooking Laboratory (1)
Hands-on cooking, tasting and evaluating approach used to teach students professional cooking techniques. Emphasis is placed upon understanding how ingredients and cooking techniques affect product outcome.
Prerequisite(s): Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health.
Corequisite(s): HRT 2810 .
Component(s): Laboratory
Contact Hour(s): 3 hour laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 2990 - Special Topics for Lower Division Students (1-3)
Group study of a selected well-defined topic or area not covered by a regularly offered course.
Component(s): Lecture, Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HRT 2990A - Special Topics for Lower Division Students Activity (1-3)
Group study of a selected well-defined topic or area not covered by a regularly offered course.
Component(s): Activity
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HRT 2990L - Special Topics for Lower Division Students Laboratory (1-3)
Group study of a selected well-defined topic or area not covered by a regularly offered course.
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HRT 3020 - Hospitality Marketing Management (3)
The application of basic marketing principles to the hospitality service product. In teams, students will learn by developing strategic marketing plans for a hospitality entity including a situation analysis, SWOT analysis, mission statement, position statement, and marketing action plan that includes objectives, tactics and success measures and present their plan.
Prerequisite(s): HRT 203 or HRT 2030 .
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 3040 - Hotel/Resort Rooms Division Management (3)
Examining the practices, required techniques, issues, and problems within the Rooms Division in hotels/resorts. Examining the operations of the major departments in the Rooms Divisions including Front Office, Housekeeping, and Reservation.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 3120 - Beer and Culture (3)
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.
Prerequisite(s): Must be at least 21 years of age; product fee required.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 3150 - Wines, Beers, Spirits (3)
Study of grapes and wine making, spirits processing, and beer making. History, geography, evaluation and comparative tasting of wines, spirits and beers. Selection, storage, service of wines, wine lists, wine pricing. Evaluation of wine and food pairings.
Prerequisite(s): Must be at least 21 years of age; product fee required.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 3160 - Wines of the World (3)
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 varietal, geographic, vinicultural and viticultural characteristics. Wine and food evaluations. Application and use in the commercial and retail beverage market place.
Prerequisite(s): Must be at least 21 years of age.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion.
Grading Basis: Student Choice
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 3240 - World Cuisine (2)
An advanced skill level hands-on cooking course where a 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 a global perspective.
Prerequisite(s): HRT 281 or HRT 2810 ; HRT 281L or HRT 2810L ; and Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health.
Corequisite(s): HRT 3240L .
Component(s): Lecture
Contact Hour(s): 2 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 3240L - World Cuisine Laboratory (1)
An advanced skill level hands-on cooking course where a tasting and evaluating approach is used to teach students how to cook cuisines from countries around the world. It emphasizes the ingredients, origins, cooking techniques, tools, equipment and characteristics of cuisine from a global perspective.
Prerequisite(s): HRT 281 or HRT 2810 ; HRT 281L or HRT 2810L ; and Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health.
Corequisite(s): HRT 3240 .
Component(s): Laboratory
Contact Hour(s): 3 hours laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 3250 - Professional Healthy Cooking (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 or HRT 2810 ; HRT 281L or HRT 2810L ; and Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County of Department of Environmental Health.
Corequisite(s): HRT 3250L .
Component(s): Lecture
Contact Hour(s): 2 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 3250L - Professional Healthy Cooking Laboratory (1)
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 or HRT 2810 ; HRT 281L or HRT 2810L ; and Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health.
Corequisite(s): HRT 3250 .
Component(s): Laboratory
Contact Hour(s): 3 hours laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 3410 - Professional Work Experience (2)
Completion of a qualified 800-hour Professional Work Experience (PWE) in a hospitality business that allows the student to apply classroom knowledge through guided practices. The PWE position provided by the employer 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. Fieldwork will also be required, including the critique and revision of the student’s resume, an analysis of interviewing skills, a personal assessment and performance appraisal, a profile of a hospitality organization that is of interest to the student, and interviews with hospitality managers.
Prerequisite(s): Junior or Senior standing.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 3500 - Management of Human Resources in Hospitality (3)
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.
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 3740 - Hospitality Industry Managerial Accounting (3)
Comprehensive application of accounting principles to the hospitality industry: managerial accounting approach to accounting practices, financial statements, and operating activities. Problem solving methods applied to managerial decisions.
Prerequisite(s): HRT 274, HRT 2740 , ACC 207, or ACC 2070 .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 3810 - Professional Cooking II (2)
A hands-on cooking-tasting and evaluating approach is employed to teach students professional advanced cooking techniques. The course emphasizes understanding how ingredients and cooking techniques affect product outcome.
Prerequisite(s): HRT 281 or HRT 2810 ; HRT 281L or HRT 2810L ; and Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health.
Corequisite(s): HRT 3810L .
Component(s): Lecture
Contact Hour(s): 2 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 3810L - Professional Cooking II Laboratory (1)
A hands-on cooking-tasting and evaluating approach is employed to teach students professional advanced cooking techniques. The course emphasizes understanding how ingredients and cooking techniques affect product outcome.
Prerequisite(s): HRT 281 or HRT 2810 ; HRT 281L or HRT 2810L ; and Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health.
Corequisite(s): HRT 3810 .
Component(s): Laboratory
Contact Hour(s): 3 hours laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
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HRT 3830 - Food and Beverage Operations (3)
The comprehensive application of food and beverage principles, practices, philosophies, and systems in managing a full-service restaurant. Planning, managing and evaluating the daily operation of the restaurant.
Prerequisite(s): HRT 2020 ; HRT 276 or HRT 2760 ; HRT 281 or HRT 2810 ; HRT 281L or HRT 2810L ; and HRT 302 or HRT 3020 .
Corequisite(s): HRT 3830L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 3830L - Food and Beverage Operations Laboratory (4)
Comprehensive application of food & 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 2020 ; HRT 276 or HRT 2760 ; HRT 281 or HRT 2810 ; HRT 281L or HRT 2810L ; and HRT 302 or HRT 3020 .
Corequisite(s): HRT 3830 .
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 3900 - Hotel Sales, Advertising, and Public Relations (3)
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. Emphasis on analyzing hotel statistics to help managers make informed business decisions.
Prerequisite(s): HRT 302 or HRT 3020 .
Component(s): Lecture
Contact Hour(s): 3 hours lecture/problem solving
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 3930 - Lodging Operations (3)
Examining and evaluating common lodging practices and systems adopted in hotels/resorts. Analyzing the operations of front office, housekeeping, reservations, property management systems, and revenue management, as well as discussing service management and executive management issues.
Prerequisite(s): Hotel/Lodging PWE, and HRT 304 or HRT 3040 .
Corequisite(s): HRT 3930L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Students must obtain a minimum of 200 hours of Professional Work Experience (PWE) in the lodging industry. Students are expected to provide the documentation of 200+ hours of lodging-specific PWE (may be part of program PWE requirements), in-hand during the first week of classes. Lodging-specific PWE includes any categories of lodging property; any role within the lodging property is acceptable.
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HRT 3930L - Lodging Operations Laboratory (1)
Examining and evaluating common lodging practices and systems adopted in hotels/resorts. Analyzing the operations of front office, housekeeping, reservations, property management systems, and revenue management, and discussing service management and executive management issues.
Prerequisite(s): Hotel/ Lodging PWE, and HRT 304 or HRT 3040 .
Corequisite(s): HRT 3930 .
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 3950 - Hospitality Project Development (3)
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): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4000 - Special Study for Upper Division Students (1-3)
Individual or group investigation, research, studies, or surveys of selected problems at advanced level. Proposals to be initiated by student(s) with guidance from faculty. Total credit limited to 6 units, with a maximum of 3 units per semester.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units, with a maximum of 3 units per semester.
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HRT 4020 - Event Management (2)
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): Junior or Senior Standing; HRT 281 or HRT 2810 ; and HRT 281L or HRT 2810L .
Corequisite(s): HRT 4020L .
Component(s): Lecture
Contact Hour(s): 2 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4020L - Event Management Laboratory (1)
Application of the principles of event management. A project-based course that includes planning and problem-solving to execute an assigned event. Emphasis on guest relations and teamwork.
Prerequisite(s): Junior or Senior standing; HRT 281 or HRT 2810 ; and HRT 281L or HRT 2810L .
Corequisite(s): HRT 4020 .
Component(s): Laboratory
Contact Hour(s): 3 hours laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4100 - Strategic Leadership in the Hospitality Environment (3)
Drawing upon student knowledge and work experiences, this integrated course focuses on 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): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4150 - International Tourism (3)
Description and analysis of international travel from the perspective of the American traveler and entrepreneur. Communication of solutions to problems of travel and tourism development and analysis of popular international travel destinations.
Prerequisite(s): HRT 201 or HRT 2010 .
Component(s): Seminar
Contact Hour(s): 3 hours seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4200 - Club Management (3)
Designed to integrate a variety of departmental disciplines within the private club industry. Topics include leadership strategic management, goal setting and management, the importance of working with teams and committees, phases in team and committee development, and decision making in club operations.
Prerequisite(s): Senior standing.
Component(s): Lecture
Contact Hour(s): 3 hours lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4220 - Casino Management Seminar (3)
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 assess the breadth of gaming industry information needed to be an effective leader in the industry.
Component(s): Seminar
Contact Hour(s): 3 hours lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4250 - Hotel/Resort Operations Seminar (3)
Analysis and assessment of a hotel/resort operation. Competency-based skills developed by student analyses, written reports, and on-site learning opportunities in major departments in a hotel/resort including: General & Administrative, Rooms Division, Food & Beverage, Sales & Marketing, and Sports & Activities. The focus of this course is on analysis of the interdependent nature of major departments within a hotel/resort.
Prerequisite(s): HRT 203 or HRT 2030 .
Component(s): Seminar
Contact Hour(s): 3 hours seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4410 - Internship in Hospitality Management (1-3)
On-the-job training in some phases 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. Consent of Internship Coordinator required.
Prerequisite(s): HRT 341 or HRT 3410 .
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): The experience must be new to the student. One unit credit is granted for each 100 hours of training.
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HRT 4420 - Disney Internship (9)
Faculty supervised, on-the-job educational experience within a Fortune 100 company: Disney. The student must be accepted by the Disney College Program. The student is also responsible for any materials mandated by Disney.
Prerequisite(s): HRT 101 or HRT 1010 .
Component(s): Lecture
Grading Basis: Credit/No Credit
Repeat for Credit: May be taken only once
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HRT 4610 - Senior Project (3)
The selection and completion of a hospitality research project that is of mutual interest and benefit to the student and the faculty supervisor. The academic rigor will be typical of a senior level class. The estimated investment of time is a minimum of 120 hours.
Prerequisite(s): Senior standing.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): The estimated investment of time is a minimum of 120 hours
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HRT 4740 - Hospitality Finance (3)
Comprehensive application of financial management for the hospitality industry: managerial finance approach to ratio analysis, risk and value, timing and value of cash flows, project valuation, capital expenditures, financial markets, and income taxes. Problem solving methods applied to managerial decisions.
Prerequisite(s): HRT 374 or HRT 3740 .
Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4760 - Hospitality Operations Analysis Seminar (3)
Integration of 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): Seminar
Contact Hour(s): 3 lecture seminar.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): This course is designed to provide students with analytical and problem-solving skills within an on-going hospitality operation. The instructor may choose to use a multiple-topic approach or a single topic approach. The outline below reflects a single topic approach. The example topic is managing quality service.
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HRT 4800 - Hospitality Information System Seminar (3)
An advanced seminar on hospitality information systems. Topics include optimal utilization of property management systems, restaurant management systems, revenue management, system reliability/flaws, purchasing systems, and other information technologies applicable to large hospitality organizations, hospitality systems analysis, implementation, and training.
Component(s): Seminar
Contact Hour(s): 3 hours seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4840 - Multi-Unit Restaurant Management (3)
Concepts and principles involved in managing multiple restaurant units; finance, marketing, human resources, operations, and financial management. This course is an overview of the multi-unit industry and selected operations. Investigation of traditional quick service restaurants (QSR, limited and full service as well as franchise operations will be included.
Component(s): Seminar
Contact Hour(s): 3 hours seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4850 - Culinary Product Development and Evaluation (3)
Development of products for commercial/retail food manufacture and foodservice operations from conception, market analysis, and sensory evaluation to launch. Development and evaluation of an original product.
Prerequisite(s): Senior standing; HRT 281 or HRT 2810 ; and HRT 281L or HRT 2810L .
Component(s): Seminar
Contact Hour(s): 3 hours seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 4990 - Special Topics for Upper Division Students (1-3)
Group study at an advanced level of a selected well-defined topic or area not covered by a regularly offered course.
Component(s): Lecture, Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HRT 4990A - Special Topics for Upper Division Students Activity (1-3)
Group study at an advanced level of a selected well-defined topic or area not covered by a regularly offered course.
Component(s): Activity
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HRT 4990L - Special Topics for Upper Division Students Laboratory (1-3)
Group study at an advanced level of a selected well-defined topic or area not covered by a regularly offered course.
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HRT 5000 - Special Study for Graduate Students (1-3)
Individual or group investigation, research, studies, or surveys of selected problems at graduate level. Proposals to be initiated by student(s) with guidance from faculty. Total credit limited to 6 units, with a maximum of 3 units per semester.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units, with a maximum of 3 units per semester.
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HRT 5250 - Advanced Hotel/Resort Management (3)
Analysis and research of the interdependence of major departments in a hotel/resort operations. Competency-based skills developed by student analyses, written reports, and on-site learning opportunities in major departments of a hotel/resort: General and Administrative, Rooms Division, Food and Beverage, Sales and Marketing, and Sports and Recreation.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 5410 - Graduate Internship in Hospitality Management (1-3)
On-the-job training in some phase of hospitality management. The experience must be new to the student. Analytical reports are made periodically to the faculty coordinator.
Component(s): Activity
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times
Repeat for Credit Limit: Unlimited
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HRT 5740 - Advanced Hospitality Accounting Management (3)
Integration of managerial accounting approaches and applications to operating activities and accounting practices in the hospitality industry.
Component(s): Lecture
Contact Hour(s): 4 hours lecture/problem solving.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 5840 - Advanced Foodservice Management (3)
Concepts and principles involved in managing multiple restaurant units; finance, marketing, human resources, operations, and financial management. An overview to the multi-unit industry and selected operations. Investigation of traditional quick foodservice, cafeteria-style operations, home delivery, rolling caterers, and take-out only operations will be included. Franchises will be included.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 5850 - Advanced Culinary Product Development and Evaluation (3)
Development of products for commercial/retail food manufacture and foodservice operations from conception, market analysis, and sensory evaluation to launch. Development and evaluation of an original product.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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HRT 5990 - Special Topics for Graduate Students (1-3)
Group study at a graduate level of a selected well-defined topic or area not covered by a regularly offered course.
Prerequisite(s): Graduate Standing.
Component(s): Lecture, Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HRT 5990A - Special Topics for Graduate Students Activity (1-3)
Group study at a graduate level of a selected well-defined topic or area not covered by a regularly offered course.
Prerequisite(s): Graduate Standing.
Component(s): Activity
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HRT 5990L - Special Topics for Graduate Students Laboratory (1-3)
Group study at a graduate level of a selected well-defined topic or area not covered by a regularly offered course.
Prerequisite(s): Graduate Standing.
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times only with different topics
Repeat for Credit Limit: 5
Minimum/Maximum Units: Total credit limited to 6 units applicable to a degree, with a maximum of 2 sections per semester.
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HRT 6000 - Independent Study (3)
The selection and completion of hospitality research study that is of mutual interest and benefit to the student and the faculty advisor. The academic rigor will be typical of a graduate level class.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): The academic rigor will be typical of a graduate level class.
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