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History |
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HST 560 - Readings in Early U.S. History (4)
In-depth graduate study and analysis of major themes, problems, and trends in U.S. history from Colonial times to 1877.
Prerequisite(s): Admittance to History Master of Arts Degree program
Component(s): 4 seminars.
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HST 561 - Readings in Modern U.S. History (4)
In-depth graduate study and analysis of major themes, problems, and trends in U.S. history from 1877 to present.
Prerequisite(s): Admittance to History Master of Arts degree program.
Component(s): 4 seminars.
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HST 562 - Readings in California History (4)
Graduate level study and analysis of major themes and controversies in the history of California from the Spanish era through the present.
Prerequisite(s): HST 501 or permission of instructor.
Component(s): 4 hours seminar.
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HST 570 - Contemporary Historiography (4)
Close reading and analysis of recent trends in historiography—feminist and gender theory, cultural studies, post-colonial studies, narratology, and post-modern and post-structuralist approaches to history.
Prerequisite(s): HST 501 or equivalent, or permission of instructor.
Component(s): 4 seminars.
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HST 600 - Independent Study (2)
Independent study of a particular subject under faculty supervision.
Grading: Mandatory credit/no credit grading basis.
Repeatable: No limits on the number of repeats; only 4 units may be used to satisfy graduate level units requirements.
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HST 650 - Seminar in Theories of World History (4)
Analysis of theories of universal, comparative, and world history, especially the “world systems” theories of Braudel, Wallerstein, Abu- Lughud, Gunder Frank and their critics. Alternative approaches to the problem of world history.
Prerequisite(s): HST 501 or equivalent, or permission of instructor.
Component(s): 4 seminars.
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HST 691 - Seminar in History Topics (4)
Focus on selected areas of current interest (World or U. S., depending on instructor).
Prerequisite(s): HST 501 or equivalent, or permission of instructor.
Component(s): 4 seminars.
Repeatable: May be repeated under different topics for a maximum of 12 units.
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HST 695 - Master’s Degree Project (5)
Students each complete a project on a particular subject as the culminating experience of the MA degree in History under supervision of their MA advisor. Project is a significant undertaking appropriate to the professional development of history/social science teachers. The project provides evidence of originality and independent thinking in research applicable to the teaching of history in the K-12 classroom. Option available to K-12 teachers enrolled in MA program.
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HST 696 - Master’s Thesis (5)
Research and writing the MA thesis under faculty supervision. Directed research.
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HST 697 - Comprehensive Exam Preparation (1)
Individual study for the comprehensive examination.
Repeatable: May be repeated two times for credit.
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HST 699 - Master’s Degree Continuation (0)
Enrollment in this course allows candidates that have enrolled in the maximum number of thesis or project units to maintain resident status in order to receive university services. Advancement to candidacy is required.
Grading: Mandatory credit/no credit grading basis.
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Hospitality Management |
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HRT 101 - Introduction to the Hospitality Industry (4)
An overview of the hospitality industry with an emphasis on career opportunities, customer service, and personal success strategies. Brief history, description and interrelationships of key leisure industry segments emphasizing the application of technology, ethics, leadership, teams, critical thinking, and service standards for the restaurant, hotel, and travel-related businesses. Students also complete First Year Experience components.
Component(s): 4 lecture discussions.
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HRT 200 - Special Study for Lower Division Students (1-2)
Individual or group investigations, research, studies or surveys of selected problems. The project title and prerequisites determined in advance.
Minimum/Maximum Units: Total credit limited to (4), with a maximum of 2 units per quarter.
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HRT 201 - Tourism Concepts (4)
Comprehensive study of travel management, its principles, practices, philosophies and systems. Examination of tourism as a developing industry including its travel modes, organizations, environmental and socio-economic impact.
Component(s): 4 lecture discussions.
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HRT 203 - Hotel/Resort Operations (4)
An introduction to the operating systems and components of a hotel-resort facility, which includes: front office, housekeeping, food and beverage, sales and marketing, accounting, property maintenance, human resource management and information systems.
Component(s): 4 lecture discussions.
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HRT 225 - Sanitation Practices in the Hospitality Industry (1)
Sanitation practices as they affect the individual and the operation. Prevention and control of problems encountered through guest and employee experiences. Topics include: how to prevent and control disease causing microorganisms, safe food handler practices, protecting food during its flow through the establishment, the HACCP system, integrated pest management, employee training, and regulations. Students will use materials from The National Restaurant Association Educational Foundation to complete the ServSafe certification program.
Component(s): 1 lecture discussion.
Grading: Mandatory credit/no credit grading basis.
Note(s): Students must pass the ServSafe exam for Food Protection Manager to get credit for this course.
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HRT 240 - Hospitality Management Law (4)
Study of business-related torts and contracts, real and personal property, with an emphasis on hotels, restaurants, resorts and associated businesses; includes duties of innkeepers, food and beverage liability. Cases.
Component(s): 4 lectures/problem-solving.
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HRT 250 - Hospitality Procurement, Purchasing, and Selection (4)
Policy, procedures, controls, and their implementation in purchasing merchandise and supplies for the hospitality industry including equipment, serviceware, furniture, fixtures, contract services, food, and beverage. The focus of this course is on optimal procurement, purchasing, and selection policies and procedures for the hospitality industry.
Component(s): 4 lecture discussions.
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HRT 255 - Healthy American Cuisine (4)
Healthy and environmentally sound perspectives on culinary customs in America. Course fulfills GE Area E.
Component(s): 4 lecture discussions.
Note(s): Product fee required.
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HRT 276 - Food, Beverage, and Labor Cost Control (4)
Analyzing food, beverage and labor cost controls. Team-based problem solving and solution techniques are applied by students in realistic operational situations. Areas covered include: cost, volume, profit relationships; food cost determination; standard costs; forecasting; sales control and menu pricing; beverage control; and labor control.
Prerequisite(s): ACC 207/207A (lecture component only).
Component(s): 4 lectures/problem solving.
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HRT 281/281L - Professional Cooking I (2/2)
Hands-on cooking, tasting and evaluating approach used to teach students professional cooking techniques. Emphasis on understanding how ingredients and cooking techniques affect product outcome.
Prerequisite(s): HRT 225 , HRT 276 .
Corequisite(s): HRT 281 and HRT 281L.
Component(s): 2 lecture discussions, 2 three-hour laboratories.
Note(s): Product fee required.
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HRT 299/299A/299L - Special Topics for Lower Division Students (1-4/1-4/1-4)
Group study of a selected topic, the project title to be specified in advance.
Component(s): Instruction is by lecture, laboratory, or a combination.
Minimum/Maximum Units: Total credit limited to 8 units.
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HRT 302 - Hospitality Marketing Management (4)
The application of basic marketing principles to the hospitality service products. In teams, students will learn about hospitality marketing management by developing and presenting a strategic marketing plan for a hospitality organization. The plan will include a situational analysis, SWOT analysis, mission statement, position statement, and marketing action plan that includes objectives, strategies, tactics and key result measures.
Prerequisite(s): IBM 301 .
Component(s): 4 lecture discussions.
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HRT 304 - Hotel/Resort Rooms Division Management (4)
Examines the techniques, issues, and problems of rooms division management systems. Incorporates the examination of the major departments which traditionally report to the Rooms Division including: the front office, housekeeping, engineering, and security.
Prerequisite(s): .
Component(s): 4 lecture presentations.
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HRT 312 - Beer and Culture (4)
Study of beer and brewing methods and the role of beer in food and beverage operations. The course provides a brief history of beer from Mesopotamia to present day, including the growth of micro and craft breweries. Additional topics include how beer is made, beers of the world, beer evaluation and food pairing, selection procedures for restaurants, beer promotion and sales, proper service of beer and career options in the brewing industry.
Component(s): 4 lecture discussions.
Note(s): Minimum age of student must be 21 years. Product fee required.
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HRT 315 - Wines, Beers, and Spirits (4)
The study of wine grapes, wine-making, and the evaluation of wine. Also includes initiation into the study of beer-making and the distillation of spirits. A thorough examination of the major wine grape varieties and world-wide appellations where they are grown. History, geography, economics, health and legal issues, as well as a thorough evaluation of wine and food, and managing wine in the business setting.
Component(s): 4 lecture discussions.
Note(s): Minimum age of student must be 21 years. Product fee required.
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HRT 316 - Wines of the World (4)
Advanced study and exploration of wines of the world. A thorough examination of major and minor wine regions of the world as well as regions within the United States with an emphasis on variety, geographic, vinicultural and viticultural characteristics. Wine and food evaluations. Application and use in the commercial and retail beverage market place.
Prerequisite(s): HRT 315 .
Component(s): 4 lecture discussions.
Note(s): Minimum age of student must be 21 years. Product fee required.
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HRT 317 - Beverage Marketing (4)
Study of the marketing components of the American beverage industry. Study of the wine, beer and spirits industries including product background, legal issues, trends, consumer segments and issues, manufacturing and distribution. Focus on issues related to sales, marketing and distribution in the wholesale, retail and restaurant marketplaces.
Prerequisite(s): HRT 302 .
Component(s): 4 lecture discussions.
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HRT 320 - Club Operations (4)
Provides students with an understanding of the general operational and administrative procedures in private clubs. It will provide the hospitality students with the unique sensitivities required in managing and operating in the increasingly lucrative club management market.
Component(s): 4 lecture discussions.
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HRT 322 - Gaming and Casino Operations (4)
Provide students with a thorough overview and understanding of general gaming concepts in both traditional gaming arenas and Indian Gaming Enterprises. Students will gain needed exposure to content and concepts necessary to begin a management career in the gaming industry with an emphasis on managing and operating a hospitality operation in the gaming segment of the hospitality industry.
Prerequisite(s): upper division standing.
Component(s): 4 lecture discussions.
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HRT 324/324L - World Cuisine (2/2)
A hands-on cooking, tasting and evaluating approach is used to teach students how to cook cuisine from countries around the world. It emphasizes the ingredients, origins, cooking techniques, tools, equipment and characteristics of cuisine from countries around the world.
Prerequisite(s): HRT 281/281L .
Component(s): 2 lecture discussions, 2 three-hour laboratories.
Note(s): Product fee required.
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HRT 325/325L - Professional Healthy Cooking (2/2)
A hands-on cooking, tasting and evaluating approach of healthy menu selections is used to teach students professional healthy cooking techniques. It emphasizes understanding how to make delicious, palate pleasing dishes that are nutritious.
Prerequisite(s): HRT 281/281L .
Component(s): 2 lecture discussions, 2 three-hour laboratories.
Note(s): Product fee required.
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HRT 340 - Labor Law in the Hospitality Industry (4)
An examination of current labor law and its impact on the operation of hotels and restaurants. Includes state and federal regulations, court decisions and legislative requirements as they relate to hiring/recruitment, affirmative action, equal employment, collective bargaining, union avoidance, employee relations, discrimination in the workplace, as well as workers’ compensation and wages.
Component(s): lecture and case studies.
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HRT 341 - Professional Work Experience (2)
The student will complete an approved 800-hour minimum Professional Work Experience (PWE) in a hospitality segment that allows the student to apply classroom knowledge with guided practice. The PWE position will offer a variety of tasks relevant to the student’s career preparation, an opportunity for autonomy, an opportunity to interact with other employees, and an opportunity to engage in management and/or supervisory activities for the employer or host property. Fieldwork, including critique and revision of the student’s resume, an evaluation of interviewing skills, a personal assessment and performance appraisal, a profile of a hospitality firm which is of interest to the student, and interviews with hospitality managers, may also be required. Professional work experience must be completed after high school and 400 hours must be completed in residence.
Prerequisite(s): junior or senior standing.
Component(s): 4 lecture discussions.
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HRT 345 - Tourism in a Globalizing World (4) Crosslisted as: GEO 345
The geography of tourism and recreation in selected regions of the world. Aspects of physical and cultural geography that directly affect the tourist industry.
Component(s): 4 lecture discussions.
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HRT 350 - Management of Human Resources in Hospitality (4)
Effective management of human resources in the hospitality industry. Application of human resource management techniques to hotels, restaurants and other hospitality workplaces in planning, recruitment, selection, training, performance management, coaching, counseling and discipline, delegation and decision-making.
Prerequisite(s): MHR 301 .
Component(s): 4 lecture discussions.
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HRT 365 - Hospitality Property Layout and Design (4)
Evaluation of work analysis, design procedures, human engineering, and activity analysis. Project-based course analyzing and developing solutions to layout and design facilities for hospitality properties that address employee needs, productivity, and the guests’ needs and comfort.
Component(s): 4 lectures/problem-solving.
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HRT 374 - Hospitality Industry Managerial Accounting (4)
Comprehensive application of accounting principles to the hospitality industry: managerial accounting approach to hospitality accounting practices, financial statements, and operating activities. Problem solving methods applied to managerial decisions.
Prerequisite(s): ACC 207/207A (Lecture Component Only)
Component(s): 4 lecture/problem-solving.
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HRT 381/381L - Professional Cooking II (2/2)
A hands-on cooking, tasting and evaluating approach is used to teach students professional advanced cooking techniques. It emphasizes understanding how ingredients and cooking techniques affect product outcomes.
Prerequisite(s): HRT 281/281L .
Component(s): 2 lecture discussions, 2 three-hour laboratories.
Note(s): Product fee required.
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HRT 382 - Food and Beverage Operations I (4)
Comprehensive study of restaurant and food service management principles, practices, philosophies, and systems. Competency-based skills incorporating the practices of The Restaurant at Kellogg Ranch.
Prerequisite(s): , , and HRT 302 .
Component(s): 4 lectures/problem-solving.
When Offered: F, W, Sp
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HRT 383L - Food and Beverage Operations II (8)
Comprehensive application of food and beverage principles, practices, philosophies, and systems in operating a casual and fine dining restaurant. Analysis of daily operations with a focus on developing viable solutions to problems.
Prerequisite(s): HRT 382 the preceding quarter.
Component(s): 24 hours of laboratory per week.
When Offered: F, W, Sp
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HRT 390 - Hotel/Resort Sales, Advertising, and Public Relations (4)
Analysis and application of the principles of sales, advertising, and public relations to hotel/resort operations. A project-based course that includes problem solving and solution techniques applied to factors that impact the sales, advertising, and public relations of the hotel/resort industry.
Prerequisite(s): .
Component(s): 4 lectures/problem solving.
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HRT 393 - Lodging Operations (3)
Application and evaluation of common lodging practices and systems in operating a hotel/resort, including front office, housekeeping, accounting yield and revenue management, property management/sustainability, management information systems and executive management issues.
Prerequisite(s): , , and . Additionally, the student will complete 200 hours of Professional Work Experience in the lodging industry. The student will be expected to provide PWE documentation of a minimum of 200 hours of lodging-specific Professional Work Experience (may be part of overall HRT PWE requirements), in-hand, during the first week of classes. Lodging specific PWE includes any style of lodging property. Any role within the lodging facility is acceptable.
Corequisite(s): .
Component(s): 3 hours lecture/discussion.
Grading: Graded.
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HRT 393L - Lodging Operations Laboratory (1)
Evaluation, explanation and exposure to operating systems and components of hotel/resort operations, including front office, housekeeping, accounting yield and revenue management, property management/sustainability, management information systems and executive management issues.
Corequisite(s): .
Component(s): 1 three-hour laboratory.
Grading: Graded.
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HRT 395 - Hospitality Property Development (4)
Project-based course. Planning a hospitality property from concept to opening: location and market analysis; competitor analysis; menu development and pricing; equipment selection; organizing and staffing; feasibility and forecasting income, costs and profits; employee training and management development; and promoting and advertising.
Prerequisite(s): junior or senior standing.
Component(s): 4 lectures/problem-solving.
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HRT 400 - Special Study for Upper Division Students (1-4)
Individual or group investigation, research, studies, or surveys of selected problems. Title and prerequisites determined in advance.
Minimum/Maximum Units: Total credit limited to 12 units.
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HRT 401/401L - Catering and Banquet Management (2/2)
Planning, marketing, financing, organizing and implementing a catered banquet function. As managers and crew, students produce a series of catered banquet meals.
Prerequisite(s): HRT 281/281L .
Corequisite(s): HRT 401 and HRT 401L.
Component(s): 2 lectures/problem-solving, and six hours laboratory.
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HRT 402/402L - Special Event Management (3/1)
Overview of competencies required for professional event planning. Review, implement, and analyze elements of a successful event. Consider creative and practical aspects of theme development, decor, vendor relations, on-site coordination, and financial management for special events.
Prerequisite(s): HRT 281/281L , and junior or senior standing.
Corequisite(s): HRT 402 and HRT 402L.
Component(s): 3 lecture discussions, 1 three-hour laboratory.
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HRT 410 - Strategic Leadership in the Hospitality Environment (4)
Integrated capstone seminar in the principles and skills of effective leadership in a global hospitality environment, application and development of hospitality policy, and the management of a service business in a strategic environment.
Prerequisite(s): senior standing.
Component(s): 4 seminars.
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HRT 415 - International Travel and Tourism (4)
Description and analysis of international travel from the perspective of the traveler, the entrepreneur, and the host community. Strategic analysis of challenges and opportunities associated with travel and tourism development and investigation of popular international travel destinations.
Prerequisite(s): HRT 201 and senior standing.
Component(s): 4 lectures/problem-solving.
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HRT 420 - Club Management Seminar (4)
An advanced seminar in club management. Topics include leadership in club operations, strategic management in clubs, club governance, ethics and trends in clubs.
Prerequisite(s): senior standing.
Component(s): 4 seminars/problem-solving.
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HRT 422 - Casino Management Seminar (4)
An advanced seminar in casino operations and management designed to integrate a variety of departmental disciplines within the gaming industry. Topics include leadership in casino operations, strategic management in casinos, casino governance, ethics and trends in casinos. Students will gain a wide breadth of knowledge of the gaming industry needed to be an effective leader in the industry.
Prerequisite(s): senior standing.
Component(s): 4 seminars/problem-solving.
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HRT 425 - Hotel/Resort Operations Seminar (4)
Analysis and simulation of a hotel/resort operation. Competency-based skills developed by student analysis, written reports, and on-site learning opportunities in major departments of a hotel/resort including: General and Administrative, Rooms Division, Food and Beverage, Sales and Marketing, and Sports and Activities. The focus of this course is on analysis and understanding of the interdependent nature of major departments within a hotel/resort operation.
Prerequisite(s): senior standing.
Component(s): 4 seminars.
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HRT 441 - Internship in Hospitality Management (1-4)
On-the-job training in some phase of hospitality management. The experience must be new to the student. Student meets with industry representatives and faculty to establish learning objectives and performance reviews. Analytical reports are made periodically to the instructor. One unit credit is granted for each 100 hours of training.
Prerequisite(s): HRT 341 ; consent of instructor.
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HRT 451 - Disney Internship (12)
Faculty supervised on-the-job educational experience within a Fortune 100 company: Disney. Student must be accepted by the Disney College Program. Student is also responsible for any materials mandated by Disney.
Prerequisite(s): Instructor permission.
Grading: Mandatory credit/no credit grading basis.
Minimum/Maximum Units: Total internship credits offered are 12 units (offered only for May-December cohort in Disney College Program).
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HRT 461 - Senior Project (2)
Selection of a current development or problem in the hotel, restaurant, or tourism industry. Completion of a written project under faculty supervision. Student must complete 120 hours of work on this project.
Prerequisite(s): senior standing and consent of instructor.
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HRT 462 - Senior Project (2)
Selection of a current development or problem in the hotel, restaurant, or tourism industry. Completion of a written project under faculty supervision. Student must complete 120 hours of work on this project.
Prerequisite(s): senior standing and consent of instructor.
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HRT 474 - Hospitality Industry Finance (4)
Comprehensive application of financial management techniques to the hospitality industry: managerial finance approach to ratio analysis, risk and value, timing and value of cash flows, project valuation, capital and financial markets. Problem solving methods applied to financial decisions.
Prerequisite(s): HRT 374 .
Component(s): 4 lecture/problem solving.
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HRT 476 - Hospitality Operations Analysis Seminar (4)
A capstone course to integrate various disciplines within the hospitality industry and utilize conceptual, analytical, and problem-solving skills. Problem identification, data collection, data analysis, and generation of viable solutions are emphasized.
Prerequisite(s): senior standing.
Component(s): 4 seminars.
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HRT 480 - Hospitality Information Systems Seminar (4)
An advanced seminar in hospitality information systems. Topics include optimal utilization of property management systems, system reliability/flaws, purchasing systems for large organizations, hospitality systems analysis, implementation, training, and e-business.
Prerequisite(s): junior or senior standing.
Component(s): 4 seminars.
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HRT 484 - Multi-Unit Restaurant Management (4)
Concepts and principles involved in managing multiple restaurant units; finance, marketing, human resources, operations, and financial management. This course is an overview to the multi-unit industry and selected operations.
Prerequisite(s): senior standing.
Component(s): 4 seminars.
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HRT 485 - Culinary Product Development and Evaluation (4)
Development of products for multi-unit restaurant and foodservice operations from conception, market analysis, and sensory evaluation roll-out. Development and evaluation of an original product.
Prerequisite(s): HRT 281/281L , senior standing.
Component(s): 4 seminars.
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HRT 499/499A/499L - Special Topics for Upper Division Students (1-4/1-4/1-4)
Group study of a selected topic, the title and prerequisites to be specified in advance.
Component(s): Instruction is by lecture, laboratory, or a combination.
Repeatable: May be repeated up to 8 units.
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HRT 515 - Advanced International Tourism Management (4)
An advanced forum for the discussion of tourism organizations, tourism suppliers, tourism policy issues, examination of the role of the tourists, and the role of the host community. Case studies provide students knowledge of global issues facing the tourism industry.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures discussion.
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HRT 525 - Advanced Hotel/Resort Operations Management (4)
Analysis and research of the interdependent nature of major departments within a hotel. Competency-based skills developed by student analyses, written reports, and on-site learning opportunities in major departments of a hotel/resort: General & Administrative, Rooms Division, Food & Beverage, Sales & Marketing, and Sports & Activities.
Prerequisite(s): Graduate student standing.
Component(s): 4 seminars.
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HRT 574 - Advanced Hospitality Accounting Management (4)
A graduate course that integrates managerial accounting approaches and applications to operating activities and accounting practices in the hospitality industry.
Prerequisite(s): graduate standing or permission of instructor.
Component(s): 4 lecture discussions or hybrid delivery/problem-solving.
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HRT 584 - Advanced Food Service Management (4)
Through the use of case studies, students will analyze current challenges, the process of decision making and the impacts of corporate decisions. Students will analyze the strategic issues facing the foodservice industry utilizing qualitative and quantitative tools to perform analyses. Students will learn to communicate the results of their analysis in a clear manner. This course utilizes a case-based approach that focuses on problem solving and the development of solutions.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures.
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HRT 585 - Advanced Culinary Product Developments and Evaluation (4)
Study of the development of products for commercial/retail food manufacture and food service operations from conception, market analysis, and sensory evaluation to launch.
Prerequisite(s): Graduate student standing.
Component(s): 4 seminars.
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HRT 600 - Independent Study (1-4)
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.
Prerequisite(s): Graduate standing. Unconditional standing required. Completion of at least 6 graduate level courses recommended.
Component(s): 4 lectures.
Minimum/Maximum Units: Total credit limited to 4 units.
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HRT 601 - Research Methods in Hospitality Management (4)
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.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures.
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HRT 602 - Research Applications and Data Analysis in Hospitality Management (4)
Introduction to data analysis and statistical methodology, and stresses their importance for decision-making in the 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.
Prerequisite(s): HRT 601 .
Component(s): 4 lectures.
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HRT 603 - Hospitality Strategic Marketing (4)
Applications of the general principles of marketing to the hospitality industry with emphasis on identifying 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.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures.
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HRT 604 - Hospitality Accounting and Financial Management (4)
Analysis and application of accounting and financial management principles and concepts as they relate to the hospitality industry.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures.
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HRT 605 - Convention, Exhibition and Special Event Management (4)
An exploration of the major elements of meetings and conventions and how these elements interrelate.
Prerequisite(s): Graduate student standing.
Component(s): 4 seminars.
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HRT 610 - Strategic Management and Leadership in the Hospitality Environment (4)
Integrated capstone seminar in the principles and skills of effective leadership in a global hospitality environment, application and development of hospitality policy, and the management of a service business in a strategic environment.
Prerequisite(s): Graduate student standing.
Component(s): 4 seminars.
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HRT 620 - Advanced Club Management Seminar (4)
Club management designed to integrate a variety of departmental disciplines within the private club industry. Major topics include leadership in club operations, strategic management in clubs, club governance, ethics, and trends in clubs.
Prerequisite(s): Graduate standing.
Component(s): 4 seminars/problem-solving.
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HRT 630 - Hospitality Information and Technology Management (4)
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.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures.
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HRT 640 - Legal Issues in the Hospitality Industry (4)
An analysis of the impact of daily legal issues on hospitality operations with an emphasis on hotels, restaurants, resorts, and associated businesses. This course is designed to give students in-depth understanding of the law, legal concepts, and their application to the hospitality industry.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures.
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HRT 650 - Human Resource Management in the Hospitality Industry (4)
Effective management of human resources in the hospitality industry. Application of human resource management techniques to hotels, restaurants and other hospitality workplaces in planning, recruitment, selection, training, performance management, coaching, counseling and discipline, delegation and decision-making.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures.
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HRT 660 - Hotel/Resort Planning and Development (4)
Introduction to an owner’s perspective when considering hotels as an investment 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.
Prerequisite(s): Graduate student standing.
Component(s): 4 lectures.
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HRT 676 - Hospitality Service Management (4)
To learn how services are different from goods, and what those differences imply for operational efficiency and managerial competence in hospitality firms. Students will be able to analyze the key factors that contribute to service quality and guest satisfaction in services, and why these two objectives are so difficult to consistently achieve in tourism and hospitality.
Prerequisite(s): Graduate student standing.
Component(s): 4 seminars.
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HRT 685/685L - Healthy Menu Development and Evaluation (2/2)
Development of healthy menu items for a commercial foodservice operation from conception, market analysis, and sensory evaluation to launch and promotion. Development and evaluation of healthy original food service operation menu items.
Prerequisite(s): Graduate student standing.
Component(s): 2 lecture-discussions.
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HRT 692 - Hospitality Professional Paper (4)
For master’s candidates who choose the non-thesis option and 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 candidate must submit his/her professional paper to a journal before the completion of the professional paper.
Prerequisite(s): Graduate student standing.
Component(s): 4 research units.
Grading: This course is graded on a mandatory credit/no credit basis.
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HRT 694 - Thesis Research (4)
For master’s candidates who choose the thesis option and 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 the major professor and two other graduate faculty members is required.
Prerequisite(s): Graduate student standing.
Component(s): 4 research units.
Grading: This course is graded on a mandatory credit/no credit basis.
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HRT 696 - Master’s Thesis (4)
For master’s candidates who choose the thesis option and 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 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.
Prerequisite(s): Graduate student standing and HRT 694 .
Component(s): 4 research units.
Grading: This course is graded on a mandatory credit/no credit basis.
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HRT 699 - Master’s Degree Continuation (0)
Enrollment in this course allows candidates who have enrolled in the maximum number of thesis or professional paper units to maintain resident status in order to receive university services. Advancement to candidacy is required.
Prerequisite(s): Graduate student standing.
Grading: This course is graded on a mandatory credit/no credit basis.
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Humanities |
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HUM 201 - Introduction to the Humanities (4)
Introduction to concepts and practices of the humanities, with emphasis on the condition of the humanities and humanist ideals in the modern era. Overview of traditional humanism. Selected philosophical, artistic, and literary texts.
Prerequisite(s): ENG 103 , ENG 104 , ENG 107 , ENG 109 , or ENG 110 .
Component(s): 4 lecture presentations.
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HUM 202 - History and Ideas of Humanism and the Humanities (4)
The history and ideas of humanism and the humanities, from the ancient Greeks through the 19th century. Selected philosophical, artistic, and literary texts.
Prerequisite(s): ENG 103 , ENG 104 , ENG 107 , ENG 109 , or ENG 110 .
Component(s): 4 lecture presentations.
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Industrial and Manufacturing Engineering |
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IME 112 - Industrial and Manufacturing Engineering Fundamentals (3)
Introduction to industrial and manufacturing engineering concepts, functions, lean manufacturing, teamwork, and project management. Study skills and time organization. Engineering communications. Team projects based on real industrial problems.
Component(s): 3 lectures/problem-solving.
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IME 113/113L - Industrial and Manufacturing Engineering Computations/Laboratory (2/1)
Fundamentals of digital computer methods, logic diagramming, programming in a high-level language. Computer solutions of elementary industrial and manufacturing engineering problems.
Component(s): 2 lecture/problem-solving and 1 three-hour laboratory.
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IME 224/224L - Work Analysis and Design/Laboratory (3/1)
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.
Component(s): 3 lectures/problem-solving and 1 three-hour laboratory.
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IME 239 - Industrial Costs and Controls (3)
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): 3 lectures/problem-solving.
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IME 299/299A/299L - Special Topics for Lower Division Students (1-4)
Group study of a selected topic, the title to be specified in advance.
Component(s): Instruction is by lecture, laboratory, or a combination.
Minimum/Maximum Units: Total credit limited to 8 units, with a maximum of 4 units per quarter.
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IME 301 - Application of Statistics in Engineering (3)
Statistical conclusions 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 .
Component(s): 3 lectures/problem-solving/software demonstrations.
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IME 314/314L - Probability and Statistics in Engineering/Laboratory (3/1)
Engineering applications of the concepts of probability, statistical distributions, statistical analysis, regression and correlation analysis, analysis of variance and co variance, design of experiments, hypothesis testing, and probabilistic and statistical models.
Prerequisite(s): MAT 115 .
Component(s): 3 lectures/problem-solving and 1 three-hour laboratory.
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IME 326 - Supply Chain 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 112 ; IME 113/113L ; IME 224/224L ; and IME 312 or IME 314/314L .
Component(s): 3 lectures/problem-solving.
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IME 328/328L - Electronic Process Design/Laboratory (1/1)
Design of manufacturing processes with particular emphasis on processes used in the electronics industry. Evaluation of alternative methods of processing depending upon delivery, volume, and quality specifications. Types of processes included are finishing, plating, printed circuit board production, component preparation and installation, chassis construction, electroforming, and packaging.
Prerequisite(s): basic electronic and drafting course.
Component(s): 1 lecture/problem-solving and 1 three-hour laboratory.
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IME 331/331L - Facilities Planning and Material Handling/Laboratory (3/1)
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.
Prerequisite(s): IME 326 and MFE 126/126L .
Component(s): 3 lectures/problem-solving and 1 three-hour laboratory.
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