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Hospitality Management |
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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
Course Category: Major Course
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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
Course Category: Major Course
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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 seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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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
Course Category: Major Course
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HRT 4410 - Internship in Hospitality Management (1-4)
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 multiple times
Repeat for Credit Limit: 7
Minimum - Maximum Units: Total credit limited to 8 units.
Note(s): The experience must be new to the student. One unit credit is granted for each 100 hours of training.
Course Category: Major Course
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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
Course Category: Major Course
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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
Course Category: Major Course
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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
Course Category: Major Course
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HRT 4760 - Hospitality Operations Analysis Seminar (3)
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): Seminar
Contact Hour(s): 3 hours 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 to establish a successful hospitality operation. The instructor may choose to use a multiple-topic approach or a single topic approach.
Course Category: Major Course
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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
Course Category: Major Course
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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. 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.
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
Course Category: Major Course
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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
Course Category: Major Course
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HRT 4860 - Revenue Management for the Hospitality Industry (3)
Examining the principles and concepts of revenue management. Understanding common revenue management practices adopted in the hospitality industry. Practicing revenue management strategies, i.e. differential pricing, demand forecasting, inventory management, discounting, and channel management.
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
Course Category: Major Course
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HRT 4870 - Event Operations and Analysis (3)
Introduction to the concepts underlying effective event operations and event analysis. Focus on the analysis, logistics, and evaluation that must take place prior to, during, and following an event.
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
Course Category: Major Course
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HRT 4880 - Market Analysis in the Lodging and Tourism Industries (3)
Advance students’ market analysis and critical thinking skills through the attainment of the CHIA (Certification in Hotel Industry Analytics) and the CAHTA (Certification in Advanced Hotel and Tourism Analytics). Advance data-analytic, problem-solving, and verbal- and written-communication skills in a collaborative learning environment and with diverse and multi-disciplinary perspectives. The key topics include: hotel math fundamentals, hotel performance benchmarking with STAR (Smith Travel Accommodation Reports) reports, how to conduct a market study, how to conduct an event impact analysis, how to conduct an economic analysis, and other relevant topics related to market analysis.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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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
Course Category: Major Course
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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): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken multiple times
Repeat for Credit Limit: Unlimited
Course Category: Major Course
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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
Course Category: Major Course
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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
Course Category: Major Course
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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
Course Category: Major Course
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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.
Course Category: Major Course
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HRT 6010 - Research Methods in Hospitality Management (3)
To orient students to graduate-level research in the tourism and hospitality industry, including both qualitative and quantitative methods. Students will be able to identify, discuss, and experience major ways of conceptualizing and designing research.
Component(s): Seminar
Contact Hour(s): 3 hours lecture.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6020 - Research Applications and Data Analysis in Hospitality Management (3)
Introduction to data analysis and statistical methodology, stressing the importance of correct decision-making in hospitality industry. It includes empirical research methods used in hospitality service; how to choose and apply selective statistical methods and software packages; analysis of data and information; and reporting results.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6030 - Hospitality Strategic Marketing (3)
Applications of the general principles of marketing to the hospitality industry with emphasis on interpreting and satisfying needs of customers. The study provides a foundation for those specializing in the marketing of these services. Marketing research and analysis, marketing strategies, marketing plans, consumer behavior, targeting and positioning are covered in depth. Segmentation theory, niche marketing and product life cycles, pricing, principles of promotion and distribution channels are discussed. Emerging concepts such as visioning, relationship marketing, strategic alliances, database marketing and Internet marketing are studied. Literature in marketing research will be discussed.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6040 - Advanced Hospitality Financial Management (3)
Comprehensive examination and 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. Analysis and application of accounting and financial management principles and concepts as they relate to the hospitality industry. Problem solving methods applied to managerial decisions.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6050 - Convention, Exhibition, and Special Event Management (3)
The objective of this course is to provide students with an in-depth look at the convention, exhibition, and special event business as it applies to the hospitality industry. Advanced research topics in convention planning, economic impact, and destination marketing will be discussed and a research project in those areas will be explored.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6100 - Strategic Leadership in the Hospitality Environment (3)
Integrated capstone course focusing 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.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6150 - International Tourism (3)
A forum for the discussion of tourism organizations, tourism suppliers, tourism policy issues, examination of the role of the tourist, and the role of the host community. Global tourism is a dynamic phenomenon, influenced by global events and tourism demand. Various case studies will be introduced to provide students a good knowledge of some of the most important global issues facing the tourism industry.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6200 - Club Management (3)
Designed to integrate a variety of departmental disciplines within the private club industry. Topics include leadership in club operations, strategic management, goal setting and management, the importance of working with teams and committees, phases in team and committee development, and decision making.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6300 - Hospitality Information and Technology Management (3)
Analysis and examination of management information systems used in the hospitality industry. Exploration of current and future uses of technology to address the opportunities and challenges found in the hospitality industry.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6400 - Legal Issues in Hospitality Industry (3)
An understanding of the laws, rules and ethical constraints which provide the framework for making sound business decisions, facilitates commercial transactions, and promotes order in the marketplace. Focus on the organization and operation of the American legal system in relationship to the hospitality industry, and the ethical considerations that impact business practices in real-world situations. Analytical problem solving and ethical decision making are emphasized.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6500 - Human Resource Management in the Hospitality Industry (3)
Effective management of human resources/human capital in the hospitality industry. Application of human resource management techniques and strategies to hotels, restaurants and other hospitality workplaces in the planning, recruitment, selection, training, performance management, coaching, counseling, discipline, and delegation of daily and long term work processes.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6600 - Hotel/Resort Planning and Development (3)
Learn about hotels as an investment from the perspective of an owner. Introduces the student to ‘the business of hotels’ and includes a case study as to the feasibility of developing a new hotel in Southern California. Topics covered include hotel ownership, management, and brand; lodging product types; hotel ownership jargon; planning and design; regulatory issues; site selection; hotels in mixed-use developments; supply and demand analysis; financial projections, and hotel valuation.
Component(s): Lecture
Contact Hour(s): 3 hours lecture.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6630 - Social Media in Hospitality Marketing (3)
Examination of hospitality companies’ advertising, marketing, and communication strategies used in social media, as well as current hospitality and tourism literature in social media. A project-based course that include analyzing relevant literature in social media and developing, implementing, and assessing a hospitality company’s integrated social media marketing strategies in the company’s social media marketing plan. Topics include theories applicable to social media marketing, social media marketing strategies, and other relevant concepts. Students will gain a wide breadth of knowledge of the marketing implications of social media through in-depth review of relevant literature and case studies. Instructional methods include online forum, blogs, podcasts, picture/video sharing, video conferencing, and social networking, in addition to face-to-face discussion.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6760 - Hospitality Service Management (3)
Analyze the key factors that contribute to service quality, customer satisfaction, and customer loyalty, and why these objectives are so difficult to consistently achieve in the hospitality industry. Research issues in service marketing and optimal service management strategies are discussed.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6850 - Healthy Menu Development and Evaluation (3)
Focus on creating healthy delicious menu items in each menu category, evaluating the nutritional attributes of a variety of menus, modifying the menus of food service operations to contain healthier menu selections, explaining factors to consider when designing menu items for guests requiring special diets, nutritionally analyzing menu selections, promoting healthy items on menus, and producing menus to help diners eat healthier food in a variety of food service operations.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Product fee required.
Course Category: Major Course
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HRT 6880 - Market Analysis in the Lodging and Tourism Industries (3)
Advancement of students’ market analysis and critical thinking skills through the attainment of the CHIA (Certification in Hotel Industry Analytics) and the CAHTA (Certification in Advanced Hotel and Tourism Analytics). Advancement of data-analytic, problem-solving skills, and verbal- and written-communication skills in a collaborative learning environment and with diverse and multi-disciplinary perspectives. The key topics include: hotel math fundamentals, hotel performance benchmarking with STAR (Smith Travel Accommodation Reports) reports, how to conduct a market study, how to conduct an event impact analysis, how to conduct an economic analysis, and other relevant topics related to market analysis.
Component(s): Seminar
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Non-Major/Non-Service Course
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HRT 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.
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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HRT 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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HRT 6940 - Thesis Research (3)
For master’s candidates who choose the thesis option. Intended for students who are interested in the scientific study of the various aspects of the hospitality industry and who may anticipate pursuing a doctoral degree or a professional research position. The emphasis of this research course is on developing the research idea for the master’s thesis. Students are required to complete the first three chapters of master’s thesis: Introduction, Literature Review, and Methodology. A thesis committee comprising a chair professor and two other committee members is required.
Component(s): Supervisory
Grading Basis: Credit/No Credit
Repeat for Credit: May be taken only once
Course Category: Major Course
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HRT 6950 - Master’s Project (3)
For master’s candidates who choose the non-thesis option. Intended for students who are interested in the field study of the various aspects of the hospitality industry and who may anticipate pursuing a professional career in the hospitality industry. The emphasis of this course is on engaging in primary or secondary research. The professional paper can be quantitative or qualitative in nature and its conceptual framework must be well grounded in the literature. A professional paper committee comprising a chair professor and two other committee members is required. A final professional paper defense is required.
Component(s): Supervisory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): For master’s candidates who choose the non-thesis option. Intended for students who are interested in the field study of the various aspects of the hospitality industry and who may anticipate pursuing a professional career in the hospitality industry. A professional paper committee comprising a chair professor and two other committee members is required.
Course Category: Major Course
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HRT 6960 - Master’s Thesis (3)
Scientific study of the various aspects of the hospitality industry for students who may anticipate pursuing a doctoral degree or a professional research position. Emphasis on engaging in primary research and completing the master’s thesis. The thesis must address specific research question or problem and be a structured argument related to a body of literature. A final thesis defense is required. This master’s thesis is for master’s candidates who choose the thesis option.
Component(s): Supervisory
Grading Basis: Credit/No Credit
Repeat for Credit: May be taken only once
Note(s): This master’s thesis is for master’s candidates who choose the thesis option.
Course Category: Major Course
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HRT 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.
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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Industrial and Manufacturing Engineering |
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IME 1130L - Industrial and Manufacturing Engineering Computations Laboratory (1)
Fundamentals of digital computer methods, logic diagramming, programming in a high-level language. Computer solutions of elementary industrial and manufacturing engineering problems, laboratory.
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 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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IME 2241 - Industrial and Manufacturing Engineering Fundamentals (2)
Introduction to industrial and manufacturing engineering concepts, functions, lean manufacturing, teamwork, and project management. Includes study skills, time organization, engineering communications. Theory and application of work analysis as related to process design facilities, workplace layout, tools and equipment, and services. Analytical techniques of measurement of work content including stopwatch time study, standard data, predetermined time systems, computerized work measurement, and work sampling. Team project based on real industrial situations.
Corequisite(s): IME 2241L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 2241L - Industrial and Manufacturing Engineering Fundamentals Laboratory (1)
Introduction to industrial and manufacturing engineering concepts, functions, lean manufacturing, teamwork, and project management. Includes study skills, time organization, engineering communications. Theory and application of work analysis as related to process design facilities, workplace layout, tools and equipment, and services. Analytical techniques of measurement of work content including stopwatch time study, standard data, predetermined time systems, computerized work measurement, and work sampling. Team project based on real industrial situations.
Corequisite(s): IME 2241 .
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 2390 - Industrial Costs and Controls (2)
Engineering approach to cost recording, budgetary procedures and controls. Estimating production costs. Engineering problems. Current techniques in automating the cost recording and cost control functions.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 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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IME 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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IME 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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IME 3011 - App. of Stats in Engineering (2)
Statistical conclusion for problems observed in industry and business. Descriptive statistics, discrete and continuous distributions, hypothesis testing, control charts, factorial experiments and regression analysis.
Prerequisite(s): MAT 115, MAT 116, MAT 214, MAT 215, MAT 216, MAT 224, or MAT 1150 .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 3140 - Engineering Probability and Statistics (3)
Engineering applications of the concepts of probability, statistical distributions, statistical analysis, regression and correlation analysis, and probabilistic and statistical models. Estimation, hypothesis testing and confidence intervals.
Prerequisite(s): MAT 115 or MAT 1150 .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 3261 - Production Planning and Control (3)
Principles of supply chain planning and control systems; Methods of forecasting, planning, scheduling, and controlling production, inventory and project activities; Quantitative models and computer systems.
Prerequisite(s): IME 224, or IME 2241 ; and IME 312, IME 314, or IME 3140 ; and IME 113 or IME 1130L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 3311 - Facilities Planning, Layout and Design (3)
Concepts and methods used to design an effective facility layout and material handling system. Topics include determination of requirements for people, equipment, and space; development of concepts for material transport and storage, and evaluation of alternatives using CAD tools, analytical models, and simulation models. Concepts of flexible and cellular manufacturing.
Prerequisite(s): IME 326 or IME 3261 ; and MFE 126 or MFE 1260 .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 3510 - Industrial Applications of Artificial Intelligence and Robotics (3)
Introduction to Artificial Intelligence, its history and philosophy. Problem-solving through uninformed, informed, and nature-inspired search methods. Study of intelligent methods such as Expert Systems, Neural Networks, and Fuzzy Logic. Introduction to robotics and robot hardware and software. Study of obstacle avoidance and motion planning methods (roadmaps, potential fields, sampling-based). Applications and case studies in the service and manufacturing industries.
Prerequisite(s): IME 3140 .
Component(s): Lecture
Contact Hour(s): 3 hours lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
When Offered: Fall, Spring
Course Category: Major Course
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IME 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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IME 4020 - Ethical Concepts in Technology and Applied Science (3)
Team taught by engineering and philosophy instructors. Explores ethics of engineers, scientists, and others involved with technology related to values, philosophy, ethical theory and practice, moral reasoning, morality in law and codes, professional standards and societies. Case studies.
Prerequisite(s): Lower division GE requirements in Area A, at least two sub-areas in Area B, and at least two sub-areas in Area C.
GE Area(s): B5, C3
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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IME 4030 - Fiscal Implications in Technical Decision Making (3)
Economic theory of capital allocation decisions. Current and relevant views of managerial economics used to present a unified theory of capital allocation appropriate to private, public and governmental entities. Integrated application of economic and operations analysis to managerial problem-solving and decision-making processes. Study of inflation and tax consequences on economic decisions. Open to all majors. Fulfills GE synthesis area B5 or D4.
Prerequisite(s): Lower division GE requirements in Area A, at least two sub-areas in Area B, and at least two sub-areas in Area D.
GE Area(s): B5, D4
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
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IME 4140 - Data Analysis: Application in Industrial and Systems Engineering (3)
Introduction of data analytics that are essential for decision makers to make the best possible decisions based on the available data. Techniques for acquiring, summarizing, and visualizing data as well as building decision models to support the decision making process.
Prerequisite(s): IME 312, IME 314, or IME 3140 .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 4150 - Statistical Quality Control (2)
History of quality and contributions of major figures, Quality management systems, six-sigma programs, and their implementation. Process control techniques, statistical analysis and other methods used to control costs, improve quality, and meet customer requirements. Six Sigma Green Belt Body of Knowledge.
Prerequisite(s): IME 312, IME 314, or IME 3140 .
Corequisite(s): IME 4150L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 4150L - Statistical Quality Control Laboratory (1)
History of quality and contributions of major figures, Quality management systems, six-sigma programs, and their implementation. Process control techniques, statistical analysis and other methods used to control costs, improve quality, and meet customer requirements. Six Sigma Green Belt Body of Knowledge.
Prerequisite(s): IME 312, IME 314, or IME 3140 .
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 4350 - Design of Experiments (2)
Introduction to design and analysis of experiments. Applications in product and process design and development; process correction and quality improvement. Taguchi’s loss-function approach to quality; signal-to-noise ratio analysis.
Prerequisite(s): IME 312, IME 314, or IME 3140 .
Corequisite(s): IME 4350L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 4350L - Design of Experiments Laboratory (1)
Introduction to design and analysis of experiments. Applications in product and process design and development; process correction and quality improvement. Taguchi’s loss-function approach to quality; signal-to-noise ratio analysis.
Prerequisite(s): IME 312, IME 314, or IME 3140 .
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IME 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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IME 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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IME 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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Industrial Engineering |
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IE 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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IE 2250 - Fundamentals of Human Factors Engineering (2)
Study of Human Physiological, biomechanical, and psychological characteristics and how they influence engineering and design of equipment, machines, products, facilities, tools, and environments
Corequisite(s): IE 2250L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 2250L - Fundamentals of Human Factors Engineering Laboratory (1)
Study of Human Physiological, biomechanical, and psychological characteristics and how they influence engineering and design of equipment, machines, products, facilities, tools, and environments, laboratory.
Corequisite(s): IE 2250 .
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 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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IE 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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IE 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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IE 3270 - Systems Engineering (2)
Introduction to the theory of systems engineering. Establish needs, objectives, and the evaluation of solution effectiveness. Developing models and analysis. Introduction to Information Systems and database design. Application of heuristics.
Prerequisite(s): IME 224 or IME 2241 ; and MAT 116, MAT 214, MAT 215, MAT 224, or MAT 1150 .
Corequisite(s): IE 3270L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 3270L - Systems Engineering Laboratory (1)
Introduction to the theory of systems engineering. Establish needs, objectives, and the evaluation of solution effectiveness. Developing models and analysis. Introduction to Information Systems and database design. Application of heuristics, laboratory.
Prerequisite(s): IME 224 or IME 2241 ; and MAT 116 or MAT 1150 .
Corequisite(s): IE 3270 .
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 3921 - Principles of Lean Implementation (2)
Lean characteristics, definitions, concepts, and trends; Use of various industrial engineering techniques in productivity improvement; Relationship between productivity and profit; Phases of a productivity improvement project; Lean Manufacturing, Just in Time, SMED, Cellular and Group Technology. Case studies. Plant visits and guest speakers.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 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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IE 4160 - Operations Research I (3)
Application of optimization techniques to the problems encountered in industry and business. Linear programming and sensitivity analysis. Transportation techniques. Linear integer and goal programming. Problem formulation and software applications. Analysis and report writing skills.
Prerequisite(s): MAT 224 or MAT 2240 .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 4170 - Operations Research II (3)
Applications of operations research techniques to the problems encountered in industry and business. Queuing theory, Markov analysis, and decision theory. Problem formulation and software applications. Analysis and report writing skills. 3 hours lectures/problem-solving.
Prerequisite(s): IME 312, IME 314, or IME 3140 .
Component(s): Lecture
Contact Hour(s): 3 hours lectures/problem-solving.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 4190 - Reliability Concepts and techniques (2)
Reliability concepts and techniques as used in various types of industrial applications. Quantitative and qualitative methods of reliability assessment. Analysis of the influence of reliability on factors such as complexity, cost, and quality.
Prerequisite(s): IME 312, IME 314, or IME 3140 .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 4260 - Applied Decision Theory (2)
Introduction to decision theory and its applications. Modern utility theory and its applications to decision making under risk. Applications of Bayesian Decision Theory. Emphasis on applications covering a wide range of both profit and nonprofit oriented institutions.
Prerequisite(s): IME 312, IME 314, or IME 3140 .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 4290 - Discrete System Simulation (2)
Application of discrete-event simulation concepts and tools to improve or design a system in industry (i.e. material handling) and business. System theory, data collection, verification and validation. Software applications. Analysis and report writing skills.
Prerequisite(s): IME 113 or IME 1130L ; and IME 312, IME 314, or IME 3140 .
Corequisite(s): IE 4290L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 4290L - Discrete System Simulation Laboratory (1)
Application of discrete-event simulation concepts and tools to improve or design a system in industry (i.e. material handling) and business. System theory, data collection, verification and validation. Software applications. Analysis and report writing skills, laboratory.
Prerequisite(s): IME 113 or IME 1130L ; and IME 312, IME 314, or IME 3140 .
Corequisite(s): IE 4290 .
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 4360 - Operations Planning and Control (2)
Analysis and Design of systems for planning, scheduling and controlling production, inventory, energy, human resources and service operations. Use of computerized mathematical models. Projects and open ended problems.
Prerequisite(s): IE 327 or IE 3270 ; IE 416 or IE 4160 ; IME 326 or IME 3261 ; and IE 225 or IE 2250 .
Corequisite(s): IE 4360L .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 4360L - Operations Planning and Control Laboratory (1)
Analysis and Design of systems for planning, scheduling and controlling production, inventory, energy, human resources and service operations. Use of computerized mathematical models. Projects and open ended problems, laboratory.
Prerequisite(s): IE 327 or IE 3270 ; IE 416 or IE 4160 ; IME 326 or IME 3261 ; and IE 225 or IE 2250 .
Corequisite(s): IE 4360 .
Component(s): Laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 4370 - Advanced Engineering Systems (2)
Advanced concepts of systems engineering methodology. Methods of technological forecasting and future study. The design and analysis of complex systems under conditions of risk uncertainty and changing environment.
Prerequisite(s): IE 327 or IE 3270 .
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
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IE 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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IE 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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IE 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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Interdisciplinary General Education |
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IGE 1020 - Engaged Education: Integrating Knowledge, Learning and Success (3)
Cross Listed as: EWS 1020, LS 1020
The First Year Experience course is an introduction to the nature, meanings, and purposes of higher education. Emphasis will be on the development of intellectual and personal skills to critically examine and integrate knowledge, theory, and practice and the development of intellectual, social, and civic engagement for a diverse, complex society. Students will develop strategies and attitudes to maximize academic and personal success, learn about campus resources and how to use them, think about career possibilities and build positive relationships with peers, faculty, and staff.
GE Area(s): E
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: GE Course
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IGE 1100 - Consciousness and Community (3)
Explores critical questions about interdisciplinarity, learning, the aims of higher education, and the university experience; the nature of human knowledge and the development of human consciousness and community in various regions of the world. Topics will include: myth, symbol, performance, and ceremony; the power of art; prehistory and patterns of living; identities and cultures; cosmologies and cosmogonies; the nature of tragedy; and philosophers and thinkers of the ancient world. Inquiries are grounded in prehistory and the ancient period up to c. 600 C.E. Activity fee may be required.
GE Area(s): A2, C2
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): Activity fee may be required.
Course Category: GE Course
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IGE 1200 - Authority and Faith: Ancient and Medieval Worlds (3)
Explores multiple meanings of the course themes of authority and faith in our own lives and through literary, visual, and spatial materials representing a variety of world cultures and faith traditions. Topics include: visions of hell and redemption; politics, social order, and institutions; constructions of the sacred and secular selves; private lives and public spaces; cultural exchange across time and space; and mysticism. The readings span the years from roughly 600 B.C.E. to 1600 C.E. in different world cultures. Activity fee may be required.
GE Area(s): A2, C2
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: GE Course
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IGE 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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