Skip to Local Navigation
Skip to Content
California State University, Long Beach
2012-2013 CSULB University Catalog

Hospitality Management

Courses - HFHM Upper Division

301. College Dining Services & Bookstore Administration (3)

Prerequisite: Consent of instructor.
Academic and experiential learning in management of college dining services and bookstore. Internship for student employees of Forty-Niner Shops, Inc.; 150 hrs of work experience, 18 hrs of classroom instruction.

371. Human Resources in Foodservice and Lodging Management (3)

Prerequisites: HFHM 176 or 235 and upper division standing; or consent of instructor.
Application of human resources management in the foodservice and lodging industries. Includes recruitment, selection, training and development, organizing a workforce, supervision, performance leadership, workplace safety, labor relations, and related legal issues.
Letter grade only (A-F).

372. Hotel and Lodging Management (3)

Prerequisite: HFHM 170.
Organization and management of hotel and lodging facilities. Covers functions of various operational departments and how they interrelate. Importance of assuring quality guest service emphasized.
Fieldtrips may be required. (Lecture - discussion 3 hours)

373. Hotel and Restaurant Information Technology (3)

Prerequisites: HFHM 170 or consent of instructor.
Management of information systems found in hotel & restaurant industry. Includes applications of technology and computer systems facilitating front office, sales and marketing management, restaurant management, customer service, and communications in hotel and restaurant operations.
Letter grade only (A-F). (Lecture activity 3 hours)

374. Meeting Planning in Hotels and Restaurants (3)

Prerequisites: HFHM 170.
Planning, organizing, and implementing meetings in the hotel and restaurant industry. Factors necessary to provide food, lodging, and facility services for meetings and special functions are included.
Letter grade only (A-F). (Lecture/Discussion 3 hours)

375. Food Production Systems II (3)

Prerequisites: For Hospitality Foodservice and Hotel Management majors: HFHM 276; Nutrition and Dietetics majors: HFHM 173 and 275.
Quantity food operations utilized providing production and operational experiences: menu planning, costing, standardizing recipes, serving, merchandising, sanitation and safety. Commercial and non-commercial settings are used.
Letter grade only (A-F). (Lecture - discussion 2 hours, Laboratory 3 hours)

376. Customer Service Management in the Hospitality Foodservice and Hotel Industry (3)

Prerequisites: HFHM 170.
Examine components of customer service management and guest relations in foodservice and lodging industries. Importance of quality customer service'ss relationship to success of operations in the industry.
Letter grade only (A-F). Fieldtrips and off-campus activities required. (Lecture-activity 3 hours)

378. Legal Issues in Hospitality Foodservice and Hotel Management (3)

Prerequisite: Upper division standing or consent of instructor.
Examine evoling laws of foodservice and lodging both historically and as they exist today.
(Lecture discussion 3 hours)

379. Field Studies in Hospitality Foodservice and Hotel Management (1-3)

Prerequisites: Upper division standing or consent of instructor.
Structured experiential learning designed to expand professional experiences and enhance development of competencies required for performance in hospitality foodservice and hotel management.
May be repeated to a maximum of 6 units. (Seminar 1-3 hours)

471. Hotel and Lodging Property Management (3)

Prerequisites: HFHM 372 or consent of instructor.
Management principles and practices applied to maintenance of hotel and lodging facilities. Strategies for maintaining hotels to ensure customer safety and satisfaction are included.
Letter grade only (A-F). (Lecture activity 3 hour) Field trips required.

472. Advanced Hotel Administration (3)

Prerequisites: HFHM 372.
Principles of organization, administration, and leadership in hotel and lodging operations. Topics include organizational management, human resource management, productivity, marketing, financial management, and quality service management.
Letter grade only (A-F). (Lecture activity 3 hour) Field trips required.

473. Beverage Management (3)

Prerequisites: For Hospitality Foodservice and Hotel Management majors: HFHM 276, senior standing; Nutrition and Dietetics majors: HFHM 275, senior standing.
Overview of the beverage industry. Identification, use, and service of wines and other alcoholic and non-alcoholic beverages, with an in-depth analysis of the various elements of beverage operations including purchasing, control, merchandising, and bar management.
Field trips required. (Discussion 3 hours)

474. Cost Control in Hospitality Foodservice and Hotel Management (3)

Prerequisites: For Hospitality Foodservice and Hotel Management majors: HFHM 276; Nutrition and Dietetics majors: HFHM 275.
Financial management of food, labor, supplies, and other operational costs; procedures for controlling purchasing, receiving, storing, and issuing of food, beverage, and supplies; inventory and security management; computer applications; and analysis of financial reports.
(Lecture - discussion 3 hours)

476. Hotel and Restaurant Financial Management (3)

Prerequisites: ACCT 201 and HFHM 170.
Managerial and financial analysis of numerical data and reports used for planning, controlling, and decision making in the hotel and restaurant industry. Topics include ratio analysis, internal control, sales, revenue and cost management, cash control, budgeting, and feasibility studies as applied to the hotel and restaurant operations.
Letter grade only (A-F). (Lecture Activity 3 hours).

477. Foodservice Administration (3)

Prerequisites: For Hospitality Management majors: HFHM 276; Nutrition and Dietetics majors: HFHM 375.
Explore organization and administration in commercial and non-commercial foodservice operations. Includes food purchasing, receiving, storage, inventory control, marketing, organizational management, human resource management, productivity, financial management, and quality management.
Fieldtrips required. (Discussion 3 hours)

492J. Internship in Hospitality Foodservice and Hotel Management (3)

Prerequisites: Student must be a major or minor in Hospitality Management; have senior standing; have a 2.5 overall GPA or a 3.0 major GPA; approval of a faculty advisor in Hospitality Foodservice and Hotel Management; and HFHM 275 or 276 or 372, and 800 hours of approved work experience. Each prerequisite course must be completed with a grade of "C" or better.
Field experience in which student assumes a preprofessional role in a professional setting. Objectives developed by student with supervisor must be approved by major advisor and form the basis for evaluation.
May be repeated for 6 units maximum. (Seminar 3 hours)

Print this page Add this page to your favorites Select a font size Select a small font Select a medium font Select a large font

Hospitality Management

Undergraduate Programs

Courses