Hospitality and Restaurant Administration (Comprehensive)

1. General Education Requirements - see General Education Program and Requirements section of catalog
   Specific General Education Requirement: GRY 100(3)

2. Major Requirements

   1. Core Courses: HRA 210(3), 215(3), 218(3), 310(3), 321(3), 354(3), 410(3), 426(3), 428(3), 490(3), 499(6)

   2. Related Requirements: MKT 150(3) or 350(3); and ACC 201(3)

   3. Complete one of the following options (9 hours):

      1. Food and Beverage: HRA 330(3), 409(3), 435(3)

      2. Lodging: HRA 315(3), 360(3), 430(3)

      3. Club Management: HRA 330(3), 430(3); HRA 360(3) or 436(3)

      4. Senior Living Management: HRA 330(3); GER 310(3), 365(3)

3. Electives to complete 125 hours. Students are encouraged to use these hours to complete more than one track and to take HRA electives.

4. General Baccalaureate Degree Requirements - see General Baccalaureate Degree Requirements section of catalog

Hospitality and Restaurant Administration Courses

HRA 210 Introduction to Hospitality Leadership

This course is designed to examine the leadership processes, concepts, and principles and to improve personal competence in decision-making, problem solving, motivation, and communication as they relate to the hospitality industry. 3(3-0) F,S

HRA 215 Introduction to Lodging Management

Prerequisite: HRA 210 or concurrent enrollment. A study of the fundamentals of how lodging operations are managed from a rooms perspective. Practical examples are used to familiarize students with the line management aspects of reservations, registration, occupancy, and checkout and the settlement procedures in various lodging market segments. 3(3-0) F,S

HRA 218 Safety and Sanitation

Prerequisite: HRA 210 or concurrent enrollment. Introduction to food service sanitation and safety practices pertinent to hospitality management. Emphasis on sanitation requirements, safe food handling, storage practices and accident prevention. 3(3-0) F,S

HRA 300 Special Topics in Hospitality and Restaurant Administration

Prerequisite: permission of Department Head. Selected topics of contemporary interest in hospitality and restaurant administration. Offered when resources and demand allow. May be repeated for a total of 6 hours when topics change. Variable Content Course. 1-3 D

HRA 302 Hospitality and Restaurant Administration Study Tour

Prerequisite: permission of Department Head. Study of and visits to museums, international hospitality tours, historic sites, trade shows, conferences, and conventions related to the hospitality industry. May be taken for a total of 6 hours. 1-3 D

HRA 310 Analyzing Financial Performance in Hospitality Operations

Prerequisite: HRA 210 and HRA 215 and ACC 201. Financial techniques in forecasting, budgeting, and performance measurement, and the application of the hospitality industry uniform system of accounts are covered in this course as they apply to operational and fiscal decision making. 3(3-0) F,S

HRA 315 Advanced Lodging Management

Prerequisite: HRA 210 and HRA 215 and HRA 310. Students in this course will analyze the lodging industry in depth. Critical thinking skills are stressed as students are exposed to different viewpoints within a coherent theoretical structure, enabling them to formulate their own ideas and solutions. Current trends and challenges in lodging are also studied in depth. 3(3-0), S

HRA 321 Principles of Food Preparation

Prerequisite: HRA 218. Students in this course study the scientific principles and techniques in the selection, preparation and preservation of food including fundamental principles of nutrition and diet. Supplemental course fee. 3(1-4) F,S

HRA 325 Cultural Cuisine

Prerequisite: permission of instructor. A course designed to extensively explore various cultures through a hands-on culinary experience. May be repeated for a total of 6 hours. Supplemental course fee (variable by section.) 1-3 D

HRA 330 Banquet Operations

Prerequisite: HRA 210 and HRA 218 and HRA 321. This course provides students with practical skills and knowledge for effective management of food and beverage practices, from the preparation of quantity foods to its service. Laboratory arranged. Supplemental course fee. 3(1-4) F,S

HRA 354 Hospitality Human Resource Development

Prerequisite: HRA 210 and HRA 215. Study of concepts and applications of interpersonal skills as it relates to the hospitality industry; communication; leadership styles; product enhancement; labor market shortage; conflict resolution; recruitment, training and retention. 3(3-0) F,S

HRA 360 Hospitality Facilities Management

Prerequisite: HRA 210 and HRA 215 and ACC 201. Students in this course study the management of the physical plant of various hospitality enterprises, with a focus on systems, sustainability, design and layout, equipment, development, and renovation. Current facility-related challenges are also addressed 3(3-0), S

HRA 400 Problems in Hospitality and Restaurant Administration

Prerequisite: permission of Department Head. Independent study for those who wish additional work in specific subject areas. 1-3 D

HRA 409 Beverage Operations

Prerequisite: senior standing; and Hospitality and Restaurant Administration major. Principles and methods of operating a profitable beverage component in a foodservice business. Topics range from inventory control, accounting, equipment and pricing, to legal responsibilities and liability. Supplemental course fee. 3(3-0) F,S

HRA 410 Hospitality Marketing and Revenue Management

Prerequisite: HRA 210 and HRA 215; and MKT 150 or MKT 350. The course is designed to provide students with theory and knowledge which will enable them to develop and interpret strategic marketing plans for hospitality enterprises properties. 3(3-0) F,S

HRA 426 Food and Beverage Management

Prerequisite: concurrent enrollment HRA 330 and HRA 410; and senior standing; and Hospitality and Restaurant Administration major. A continuation of the student's familiarization with food service components in the hospitality industry. Menu, planning, pricing, food service accounting, wage and labor cost control, purchasing, portion control, advertising, sales and other food service principles, practices and techniques are analyzed. 3(3-0) F,S

HRA 428 Hospitality Law

Prerequisite: senior standing; and Hospitality and Restaurant Administration major. The study of the legal aspect of lodging and food service operations. Problem-solving approach applied to liability and litigation problems confronting hospitality executives. 3(3-0) F,S

HRA 430 Special Event Planning

Prerequisite: HRA 321 and HRA 410. In-depth analysis of management and operational challenges involved in planning and deploying events as they relate to the hospitality industry. 3(3-0) F,S

HRA 435 Restaurant Management

Prerequisite: HRA 321; or HRA 330 or concurrent enrollment; and HRA 490 or concurrent enrollment. This course is designed to allow students to experience the step-by-step process of operating "Carrie's" Restaurant in the Professional Building. Students will design the menu, prepare and serve the food and market the restaurant. In addition, students may participate in the planning and execution of various special events in the program. May be repeated to a total of 6 hours. 3(1-4) F,S

HRA 436 Casino Operations

Prerequisite: HRA 354; or HRA 410 or concurrent enrollment; and permission. This course provides an overview of the gaming industry with an emphasis on casino hotel operations as an integral part of the hospitality industry. Topics include the history of gaming, casino layout and design, surveillance, demographic profiles, psychological profiles, and economic impact. 3(3-0) F,S

HRA 480 Hospitality Industry Strategic Management

Prerequisite: Senior standing, HRA 310, 410, and 428; and HRA 499 or concurrent enrollment. This is an integrative course that focuses on managing the various components of the hospitality industry at both the business and the corporate level. Students use case studies as well as current events in the industry to understand the nature of strategic issues and their management in the hospitality industry. 3(3-0), F,S

HRA 490 Advanced Hospitality Leadership

Prerequisite: senior standing; and Hospitality and Restaurant Administration major. An in-depth investigation into leadership principles and practices required of professionals in the hospitality industry. 3(3-0) F,S

HRA 499 Internship in Hospitality

Prerequisite: senior standing; and Hospitality and Restaurant Administration major; and permission. Supervised experience in a cooperative program in hospitality. Student must gain experience/exposure in at least three positions during the internship. The student must be paid for the internship and must work a minimum of 750 hours. 6(0-6) D