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RESTAURANT AND HOSPITALITY MANAGEMENT (RHM)

Dr. Roy Maize, Program Director
Office 206 Doster Hall

RHM 175 Introduction to Hotel, Restaurant, and Hospitality Management. Three hours.

Introduction to the theory, functions, and principles of management in the restaurant, food service, and lodging industry. Examination of basic operational systems and problems related to the industry.

RHM 180 Effective Hospitality Communication. One hour.

Prerequisite: RHM 175.

Theory and practice of basic principles of public speaking in the hospitality industry.

RHM 241 Management of Food and Beverage Operations. Three hours.

Prerequisite: RHM 175.

Course focuses on how to profitably manage a food service operation in order to satisfy guests. Students learn how to give guests the highest priority as the details of food and beverage operations are planned, implemented, and evaluated.

RHM 251 Hospitality Employee Supervision and Management. Three hours.

Prerequisite: RHM 175.

Focuses on information managers need in order to recruit, select, and train employees; increase productivity; control labor costs; effectively communicate; manage conflict and change; and use time management techniques.

RHM 280 Facilities Management. Three hours.

Prerequisite: RHM 175.

Explains how to handle engineering and maintenance concerns in lodging properties. Covers all major facility systems. Explains how to understand and speak the language of vendors, suppliers, and maintenance/engineering staff; reduce expenses; and increase the efficiency of a hospitality operation's systems.

RHM 285 Food Safety and Risk Management. Three hours.

Prerequisite: RHM 175.

Principles and techniques used in managing sanitation, safety, and security functions in food service and lodging operations. Outlines sanitation and risk management programs that help hospitality operations provide quality products and services, comply with regulations, and improve the bottom line.

RHM 286 Professional Development for Hospitality Managers. One to three hours.

Prerequisite: RHM 175.

Provides students with new and diverse experiences to increase their understanding of the hospitality industry through visits to hospitality operations, trade shows, and seminars. Class discussions, assigned readings, lecture tours, and presentations by leading hospitality executives in the country.

RHM 303 Managing for Quality in the Hospitality Industry. Three hours.

Prerequisite: RHM 175.

Designed to acquaint students with quality and leadership issues facing today's hospitality industry. Students learn the principles of the Malcolm Baldridge National Quality Award, the concepts of continuous improvement, quality service, power and empowerment, communication skills, goal setting, teams, diversity, and managing organizational change.

RHM 313 Contemporary Club Management. Three hours.

Prerequisite: RHM 175.

Introduces students to the unique world of private club management. Focus on issues club managers face on a daily basis.

RHM 321 Tourism and the Hospitality Industry. Three hours.

Prerequisite: RHM 175.

Explores the broad range of factors that influence and affect tourism. Includes research and marketing methods.

RHM 325 Lodging Operations and Management. Three hours.

Prerequisite: RHM 175.

Systematic approach to front-office and housekeeping management procedures. Emphasis is on reservations, billing and collection, housekeeping, and maintenance operations.

RHM 332 Front Office Management. Three hours.

Prerequisite: RHM 175.

Introduces concepts of front-office management that affect other operating departments. Discusses techniques in managing the front office to ensure operational goals are attained.

RHM 338 Rooms Division Management. Three hours.

Prerequisite: RHM 175.

Students learn principles involved in the management of the rooms division of a hotel property from maintaining quality staff, planning, and organizing to the technical details of cleaning each area of the property.

RHM 355 Hospitality Industry Training. Three hours.

Prerequisite: RHM 175.

Student learns how to develop, conduct, and evaluate one-on-one and group training that will reduce turnover, improve job performance, and help the hospitality organization attain its operational goals and objectives.

RHM 356 Human Resources Management. Three hours.

Prerequisite: RHM 175.

Explains how to meet the requirements of various labor laws, to include the Americans with Disabilities Act (ADA), as well as other employment and workplace laws. Explores strategies for attracting a wide range of applicants, minimizing turnover, and reducing productivity losses.

RHM 370 Marketing of Hospitality Services. Three hours.

Prerequisite: RHM 175.

Students learn how to use proven marketing techniques to improve business. Course explores the development, implementation, and evaluation of a marketing plan.

RHM 375 Managing Catering Operations. Three hours.

Prerequisite: RHM 175.

Theory and techniques of professional catering with hands-on activities involved with the planning, organizing, and implementation of special catered events.

RHM 377 Restaurant Management and Service. Three hours.

Prerequisite: RHM 175.

Principles and methods of producing and serving quality food in restaurants. Writing proficiency is required for a passing grade in this course.

RHM 380 Convention and Trade Show Management. Three hours.

Prerequisite: RHM 175.

A comprehensive analysis of trade shows. Emphasis is on organizing, arranging, and operating trade shows and conventions. Visits to trade shows are required. Writing proficiency is required for a passing grade in this course.

RHM 387 Hotel/Motel Security Management. Three hours.

Prerequisite: RHM 175.

Exploration of security issues, concerns and practices affecting hospitality properties. Covers the physical security of the property asset protection, guest protection, security equipment, emergency management and procedures, and OSHA requirements.

RHM 420 Hospitality Marketing. Three hours.

Prerequisite: RHM 175.

Students learn how to create a sales team with creative, successful sales and marketing programs. Includes discussion on ways to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. Writing proficiency is required for a passing grade in this course.

RHM 421 Hospitality Law. Three hours.

Prerequisite: RHM 175.

Students gain an understanding of potential legal problems and how important legal considerations can affect the hospitality industry. Legal cases related to the hospitality industry are explored.

RHM 446 Hospitality Purchasing. Three hours.

Prerequisite: RHM 175.

Students learn how to purchase major commodities and nonfood supplies, ensuring price and product quality. Course explains how to deal effectively with suppliers and includes the managerial aspects of purchasing.

RHM 448 Bar and Beverage Management. Three hours.

Prerequisite: RHM 175.

Discussion on strategies to profitably manage the bar and beverage department of the hospitality operation. Covers control systems, hiring and training, responsible alcohol service, and essential information on a wide range of beverage products.

RHM 465 Food and Beverage Controls. Three hours.

Prerequisite: RHM 175.

Explores the complexities of controlling food, beverages, labor and sales income/cost control, as well as control systems, the basics of computers, and computer applications in planning and control functions.

RHM 468 Practicum in Hospitality Management. One to four hours.

Prerequisite: Permission of advisor.

Student work experience in a hospitality operation. One credit hour for each 250 hours of work experience.

RHM 469 Internship in Hospitality Management. Four hours.

Prerequisites: Permission of advisor.

A semester of work experience in an approved hospitality organization for a minimum of 400-600 hours. Students work full-time during the semester to gain insight into hospitality management responsibilities.

RHM 470 Hospitality Industry Computer Systems. Three hours.

Prerequisites: RHM 175 and RHM 325.

Explores hospitality computer technology and the management of information systems. Discussion of applications for all functional areas, including reservations, rooms, food and beverage, sales and event management and accounting.

RHM 474 Managerial Accounting for the Hospitality Industry. Four hours.

Prerequisites: AC 210 and RHM 175.

Students learn how to make effective managerial, business, and operational decisions based on a thorough understanding of financial statements; identify costs; develop realistic budgets; forecast; and plan cash flow.

RHM 478 Managing Service in Food and Beverage Operations. Three hours.

Prerequisites: RHM 175 and RHM 377.

Explores requirements in planning for and managing different types of food and beverage operations.

RHM 479 Convention Management and Service. Three hours.

Prerequisites: RHM 175.

An exploration of techniques used to increase a hospitality property's convention and meeting business through marketing and service. Students learn how to address meeting planners' needs and concerns confidentially, creatively, and effectively.

RHM 480 Advanced Meeting and Convention Management. Three hours.

Prerequisites: RHM 175 and RHM 380.

Reviews the interdependent functions of meetings and convention management. The student develops and executes a professional meeting.

RHM 485 ExRHM Foundations Seminar. Three hours.

Prerequisite: Admission to the ExRHM program.

Seminar designed for students accepted in the executive restaurant and hospitality management (ExRHM) program.

RHM 486 ExRHM Current Issues in Hospitality Management. Three to nine hours.

Prerequisite: Admission to the ExRHM program.

Students explore a variety of issues of importance to the effective management of hospitality organizations. Topics vary according to needs of students and issues facing the hospitality industry.

RHM 488 ExRHM Individual Seminar Projects. Three to twelve hours.

Prerequisite: Admission to the ExRHM program.

Individual projects designed by students to implement concepts and strategies learned in executive seminars. Project plans must be approved by RHM faculty prior to implementation.

RHM 490 Directed Individual Study. One to six hours.

Prerequisites: RHM 175, senior standing, and permission of advisor.

RHM 495 ExRHM Capstone Senior Project. Twelve hours.

Prerequisite: Admission to the ExRHM program.

A required major learning experience for ExRHM students. Project is designed by the student to include research, analysis, and synthesis of a particular topic related to hospitality industry operations. Project must be approved by RHM faculty prior to implementation.

RHM 496 Hotel, Restaurant and Convention Management Seminar. One hour.

Prerequisites: Senior standing and declared major in restaurant and hospitality management.

Discussion of current issues in the hotel, restaurant, and convention industries.

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