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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.

343. Food Production Systems for Nutrition and Dietetics Professionals (3)

Prerequisites: HFHM 176 and NUTR 132.
Explores components of food production systems including menu writing, standard recipe adjustments, purchasing, receiving, storage and inventory control, sanitation and safety, food production planning, and meal delivery and service.
Letter grade only (A-F).

345. Foodservice Operations for Nutrition and Dietetics Professionals (2)

Prerequisites: HFHM 343, CA Food Handler's card valid for at least one year.
Students observe and experience quantity style food production and apply principles of menu planning, purchasing, costing, recipe development, service, and sanitation and safety. Facility design, equipment, and resource conservation are included.
Letter grade only (A-F). (1 hour seminar and 3 hours lab) Course fee may be required. Information on fees related to this course can be found here.

370. Exploring a Sustainable Food System (3)

Prerequisites: Completion of the GE Foundation and upper division.
An interdisciplinary service-learning writing intensive course that addresses sustainability in the food industry through the study of environmental science and environmental sociology.
Letter grade only (A-F). (20 hours of service learning.)

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

Prerequisites: HFHM 176 or HFHM 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)

Prerequisite: HFHM 276
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, Lab 3 hours)

376. Hospitality Marketing and Service Management (3)

Prerequisites: HFHM 170.
Application of marketing principles, methods and techniques to the hospitality service product. Components of customer service management, guest behavior, market research, promotion and marketing strategies are discussed.
Letter grade only (A-F). Fieldtrips and off-campus activities required. (Lecture-activity 3 hours)

378. Legal Issues in Hospitality Management (3)

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

379. Professional Integration Into Hospitality Managment (2)

Prerequisites: HFHM 179, Hospitality Management Major
Provides students with an opportunity to integrate into the professional work environment through field experience, exposure to industry professionals, and participation in directed activities to enhance career development and success.
Letter grade only (A-F). May be repeated to a maximum of 6 units. (Seminar 1-3 hours)

447. Foodservice Administration for Nutrition and Dietetics Professionals (3)

Prerequisites: HFHM 343.
Explore principles of organization, administration, and leadership in commercial and non-commercial foodservice operations. Topics include organizational management, human resource management, productivity, marketing, financial management, and quality assurance as applied to the foodservice industry.
Letter grade only (A-F).

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 Management majors: HFHM 276, senior standing; Nutrition and Dietetics majors: HFHM 343, 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)

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. Restaurant and Dining Management (3)

Prerequisite: HFHM 276
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.
Letter grade only (A-F). Fieldtrips required. (Discussion 3 hours)

479. Leadership and Strategic Management in Hospitality (3)

Prerequisites: HFHM 371.
Explore principles of organization, administration, and leadership in the hopsitality industry. Topics include leadership, organizational theory, strategic management, team building, motivation, communication, and quality improvement as applied to the hospitality industry.
Letter grade only (A-F).

492J. Internship in Hospitality 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 Management; and HFHM 276 or 372, 379, 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.
Letter grade only (A-F). May be repeated for 6 units maximum. (Seminar 3 hours)


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