Collins School of Hospitality Management

COLLINS SCHOOL OF HOSPITALITY MANAGEMENTCAL POLY POMONA CATALOG2001-2003COLLINS SCHOOL OF HOSPITALITY MANAGEMENT Hospitality Industry Accounting II . . . . . . . . . . . . .HRT275(4)Food, Beverage, and Labor Cost Control . . . . . . . .HRT276(4)James F. Burke, DeanProfessional Cooking I . . . . . . . . . . . . . . . . . . . . . .HRT281/L (2/2)Food and Beverage Operations Laboratory . . . . . .HRT283L(4)Jerald W. Chesser, Associate DeanRequired Business CoursesLea R. DopsonWilliam B. MartinPrinciples of Management . . . . . . . . . . . . . . . . . . .MHR301(4)Michael D. GodfreyEdward A. MerrittPrinciples of Marketing Management . . . . . . . . . .IBM301(4)Gary A. HamiltonArdel A. NelsonRequired Upper Division CoreSandra A. KapoorRobert A. PalmerHospitality Marketing Management . . . . . . . . . . .HRT302(4)Tarun KapoorRobert W. SmallInformation Technology for the Hospitality IndustryHRT338/L (3/1)Professional Work Experience II . . . . . . . . . . . . . .HRT341(1)The Collins School of Hospitality Management offers a four- yearManagement of Human Resources in Hospitality .HRT350(4)curriculum that leads to a Bachelor of Science Degree in Hotel andHospitality Industry Managerial Accounting . . . . .HRT374(4)Restaurant Management. The mission of the Collins School ofHospitality Industry Finance . . . . . . . . . . . . . . . . .HRT474(4)Hospitality Management is to provide quality education for studentsentering management positions in the hospitality industry, to fosterEmphasis Areasresearch of direct application and benefit to the hospitality industry, andStudents must select one "primary" Emphasis Area from the three areasto further the professional development of industry members.listed below in consultation with faculty advisor. A student may elect tohave more than one Emphasis Area; the additional Emphasis Area wouldThe program provides students a combination of general educationapply to the major required support courses*.course work linked with business and hospitality management coursesdesigned (1) to facilitate an understanding of the economic, legal, andsocial forces which shape the hospitality industry and (2) to provide a1. Restaurant Management Emphasis (16 units)practical base of hospitality knowledge and abilities. Major course workFood and Beverage Operations Management . . . .HRT384/L (2/2)emphasizes human relations skills as well as qualitative andHospitality Property Development (R) . . . . . . . . . .HRT395(4)quantitative analysis. Leadership, ethics, technology, critical thinking,Multi-Unit Restaurant Management . . . . . . . . . . .HRT484(4)unique characteristics of service, teaming, and guest encounter skills areRestricted Electivesthreaded throughout the curriculum. Students will choose an emphasisin Restaurant Management, Hotel/Resort Management, and/or ClubChoose 4 units out of the following:Management to help them focus on individual career goals. StudentsLabor Law in the Hospitality Industry . . . . . . . . . .HRT340(4)are also required to complete eight hundred (800) hours of workHospitality Property Layout and Design (R) . . . . . .HRT365(4)experience in hospitality-related employment prior to graduation.Entrepreneur and Business Growth . . . . . . . . . . . .MHR308(4)2. Hotel/Resort Management Emphasis (16 units)The Collins School of Hospitality Management is housed in the Jamesand Carol Collins Center for Hospitality Management. The Center isHotel/Resort Rooms Division Management . . . . . .HRT304(4)specifically designed for this program and houses a public, student-Food and Beverage Operations Management . . . .HRT384/L (2/2)operated full-service restaurant as well as additional laboratory,Hotel/Resort Sales, Advertising, classroom, and administration facilities. Kellogg West Conferenceand Public Relations . . . . . . . . . . . . . . . . . . . . . .HRT390(4)Center and Lodge, adjacent to the Collins School, is also available forHotel/Resort Operations Seminar . . . . . . . . . . . . .HRT425(4)laboratory use.3. Club Management Emphasis (16 units)Jim and Carol Collins have provided the school with a generousIntroduction to Club Operations . . . . . . . . . . . . . . .HRT320(4)endowment and building gift. The Collins School is also endowed withFood and Beverage Operations Management . . . .HRT384/L (2/2)the Richard N. Frank Distinguished Lectureship Series and the Richard A.Advanced Club Management . . . . . . . . . . . . . . . . .HRT420(4)and Nancy A. Murbach Endowment Scholarship in Free Enterprise. TheInternship in Hospitality Management . . . . . . . . . .HRT441(4)School also oversees approximately $100,000 in scholarships availableCulminating Experienceto eligible students each year.Strategic Leadership in the Hospitality CORE COURSES FOR MAJOREnvironment . . . . . . . . . . . . . . . . . . . . . . . . . . . .HRT410(4)Hospitality Operations Analysis Seminar . . . . . . . .HRT476(4)Required of all students. A 2.0 cumulative GPA is required in corecourses including emphasis courses for the major in order to receive adegree in the major.*MAJOR REQUIRED SUPPORT COURSESSelect 20 units from the following courses with advisor approval. EightRequired Lower Division Coreof the 20 units of major required support courses may be taken withinIntroduction to the Hospitality Industry . . . . . . . . .HRT101(2)the College of Business Administration, Nutrition and ConsumerIntroduction to Tourism . . . . . . . . . . . . . . . . . . . . .HRT201/L (3/1)Science, or in another discipline with an approved petition. A studentIntroduction to Food and Beverage . . . . . . . . . . . .HRT202/L (3/1)may also choose courses listed in Emphasis Areas not selected as theIntroduction to Hotel/Resort Operations . . . . . . . .HRT203/L (3/1)student’s "primary" emphasis, with consent of instructor.Sanitation Practices in the Hospitality Industry . . .HRT225(2)Computer Applications for the Safety Practices in the Hospitality Industry . . . . . .HRT226(2)Hospitality Industry . . . . . . . . . . . . . . . . . . . . . . .HRT108/L (3/1)Hospitality Management Law . . . . . . . . . . . . . . . .HRT240(4)Quick Foodservice Management . . . . . . . . . . . . . .HRT235(4)Professional Work Experience I . . . . . . . . . . . . . .HRT241(1)Hospitality Procurement, Purchasing, Hospitality Industry Accounting I . . . . . . . . . . . . . .HRT274(4)and Selection . . . . . . . . . . . . . . . . . . . . . . . . . . .HRT250(4)438CAL POLY POMONA CATALOG2001-2003COLLINS SCHOOL OF HOSPITALITY MANAGEMENTThe Healthy American Gastronome . . . . . . . . . . . .HRT255(4)or Financial Accounting . . . . . . . . . . . . . . . . . . .ACC 207 5 unitsProperty Maintenance Management . . . . . . . . . . .HRT305/L (3/1)Hospitality Industry Accounting II . . . . . . . . . . . . .HRT 275 4 unitsWines and Spirits . . . . . . . . . . . . . . . . . . . . . . . . .HRT315(4)or Managerial Accounting . . . . . . . . . . . . . . . . .ACC 208 5 unitsLabor Law for the Hospitality Industry . . . . . . . . . .HRT340(4)Principles of Management . . . . . . . . . . . . . . . . . . .MHR 301 4 unitsTravel Geography . . . . . . . . . . . . . . . . . . . . . . . . . .HRT345(4)Principles of Marketing Management . . . . . . . . . .IBM 301 4 unitsHospitality Property Layout and Design R/H/C . . . .HRT365(4)Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-22 unitsBeverage Management . . . . . . . . . . . . . . . . . . . . .HRT385(3/1)Core CoursesHospitality Property Development R/H/C . . . . . . . .HRT395(4)Introduction to the Hospitality Industry . . . . . . . . .HRT 101 2 unitsCatering and Banquet Management . . . . . . . . . . .HRT401(2/2)Sanitation Practices in the Hospitality Industry . . .HRT 225 2 unitsInternational Travel and Tourism . . . . . . . . . . . . . .HRT415(4)Safety Practices in the Hospitality Industry . . . . . .HRT 226 2 unitsInternship in Hospitality Management . . . . . . . . . .HRT441(4)Food, Beverage, and Labor Cost Control . . . . . . . .HRT 276 4 unitsSenior Project . . . . . . . . . . . . . . . . . . . . . . . . . . . .HRT461,462 (2) (2)Hospitality Marketing Management . . . . . . . . . . .HRT 302 4 unitsHospitality Information Systems Seminar . . . . . . .HRT480(4)Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 unitsMeat Utilization . . . . . . . . . . . . . . . . . . . . . . . . . .AS327(4)Seafood Processing Technology . . . . . . . . . . . . . . .AS328(4)Plus one of the following emphases:Culinary Produce Technology . . . . . . . . . . . . . . . . .AGR222(4)Hotel/Resort Management Emphasis:Introduction to Microcomputing . . . . . . . . . . . . . . .CIS101/L(4)Introduction to Hotel/Resort Operations . . . . . . . .HRT 203/203L(4)Principles of Economics . . . . . . . . . . . . . . . . . . . . .EC202(4)*Hotel/Resort Rooms Division Management . . . . . .HRT 304(4)Principles of Economics . . . . . . . . . . . . . . . . . . . . .EC201(4)**Hotel/Resort Sales, Advertising, Public Relations .HRT 390(4)Hotel/Resort Operations Seminar . . . . . . . . . . . . .HRT 425(4)Consult advisor to determine under which category HRT 200, 299, 400,Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 unitsand 499 can be applied.Restaurant Management Emphasis:*EC 201 is a prerequisite to HRT 275Introduction to Food and Beverage . . . . . . . . . . . .HRT 202/202L(4)**EC 202 is a prerequisite to HRT 374Professional Cooking 1 . . . . . . . . . . . . . . . . . . . . .HRT 281/281L(4)Food and Beverage Operations Lab . . . . . . . . . . . .HRT283L(4)GENERAL EDUCATION COURSESFood and Beverage Operations Management . . . .HRT 384/384L(4)Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 unitsA total of 68 quarter units of General Education courses are required forall students. A new GE program will be adopted beginning fall 2001 withHospitality Emphasis (Choose any 16 units):full implementation targeted for fall 2002. Please refer to the list ofPrerequisites must be met for all courses.approved courses under General Education Requirements, Areas AIntroduction to Tourism . . . . . . . . . . . . . . . . . . . . .HRT 201/201L(4)through E, in this catalog.Introduction to Food and Beverage . . . . . . . . . . . .HRT 202/202L(4)MINOR IN HOTEL AND RESTAURANT MANAGEMENTIntroduction to Hotel/Resort Operations . . . . . . . .HRT 203/203L(4)The aims of the Minor in Hotel and Restaurant Management are 1) toQuick Foodservice Management . . . . . . . . . . . . . .HRT235allow students in majors other than Hotel and Restaurant Management(4)to develop marketable skills for application in the hospitality industryHospitality Management Law . . . . . . . . . . . . . . . .HRT 240(4)and 2) to allow students to explore the unique application of businessHospitality Procurement, Purchasing, Selection . . .HRT250(4)skills and knowledge to management practices in customer-drivenThe Healthy American Gastronome . . . . . . . . . . . .HRT255(4)service industries.(If not taken as General Education)This minor is primarily designed for students in Foods and Nutrition,Professional Cooking 1 . . . . . . . . . . . . . . . . . . . . .HRT 281/281L(4)Management and Human Resources, Marketing Management,Food and Beverage Operations Lab . . . . . . . . . . . .HRT 283L(4)International Business or any College of Business major who may wishHotel/Resort Rooms Division Management . . . . . .HRT 304(4)to develop adjunct skills that will complement their major course ofProperty Maintenance Management . . . . . . . . . . .HRT 305/305L(4)study and prepare them to pursue careers in the hospitality industry. TheWines and Spirits . . . . . . . . . . . . . . . . . . . . . . . . .HRT315(4)Minor in Hotel and Restaurant Management will prepare students to beIntroduction to Club Operations . . . . . . . . . . . . . . .HRT320(4)successful in any service industry, that is, in any customer-orientedInformation Technology for Hospitality Industry . . .HRT 338/338L(4)industry in which service is the intangible product.Labor Law for the Hospitality Industry . . . . . . . . . .HRT 340(4)Travel Geography . . . . . . . . . . . . . . . . . . . . . . . . . .HRT 345(4)The Hotel and Restaurant Management Minor requires 30 units forManagement of Human Resources in Hospitality .HRT 350(4)completion.Hospitality Property Layout and Design R/H/C . . . .HRT 365(4)Hospitality Industry Managerial Accounting . . . . .HRT 374(4)Prerequisite courses: 20-22 units plus microcomputer proficiency andFood and Beverage Operations Management . . . .HRT 384/384L(4)completion of Math 012 or higherBeverage Management . . . . . . . . . . . . . . . . . . . . .HRT 385/385L(4)Core courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 unitsHotel/Resort Sales, Advertising, Public Relations .HRT390(4)Emphasis courses: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 unitsHospitality Property Development R/H/C . . . . . . . .HRT 395(4)Total credits: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 unitsCatering and Banquet Management . . . . . . . . . . .HRT 401/401L(4)International Travel and Tourism . . . . . . . . . . . . . .HRT 415(4)Prerequisite CoursesAdvanced Club Management . . . . . . . . . . . . . . . . .HRT 420(4)Microcomputer proficiency equal to CIS 101/101L or HRT 108/108L, andHotel/Resort Operations Seminar . . . . . . . . . . . . .HRT 425(4)completion of Math 012 or higherHospitality Industry Finance . . . . . . . . . . . . . . . . .HRT 474(4)Principles of Economics . . . . . . . . . . . . . . . . . . . . .EC201 4 unitsHospitality Information Systems Seminar . . . . . . .HRT 480 (4)Hospitality Industry Accounting I . . . . . . . . . . . . . .HRT274 4 unitsMulti-Unit Restaurant Management . . . . . . . . . . .HRT 484(4)439COLLINS SCHOOL OF HOSPITALITY MANAGEMENTCAL POLY POMONA CATALOG2001-2003COURSE DESCRIPTIONSHRT 226 Safety Practices in the Hospitality Industry (2)HRT 101 Introduction to the Hospitality Industry (2)Safety practices as they affect the individual and the operation.Prevention and control of problems encountered through guest andAn overview of the hospitality industry with an emphasis on careeremployee experiences. Students will use materials from Theopportunities and personal success strategies. Brief history, descriptionEducational Foundation of the National Restaurant Association. 2 lectureand interrelationships of key leisure industry segments emphasizing thediscussions. Prerequisite or co-requisite: HRT 101, co-requisite: HRTapplication of technology, ethics, leadership, teams, critical thinking, and225.service standards for the hotel and resort business. 2 lectures.HRT 235 Quick Food Service (QFS) Management (4)HRT 108/108L Computer Applications for the Hospitality Industry (3/1)The quick food service industry (fast foods, limited menu restaurants,Review of hardware and software systems for the hospitality industry.cafeterias) will be introduced using case studies, written analyses,Practical applications will be emphasized in the areas of wordstudent presentations, and operation development projects. Areasprocessing, spreadsheets, and databases for hospitality. 3covered will include franchiser-franchisee relationships, menulectures/problem-solving, 1 three-hour laboratory. Co-requisites: HRTdevelopment, and service systems. 4 lectures/problem-solving.108 and HRT 108L.Prerequisite: HRT 101.HRT 200 Special Study for Lower Division Students (1-2)HRT 240 Hospitality Management Law (4)Individual or group investigations, research, studies or surveys ofStudy of business-related torts and contracts, real and personal property,selected problems. Total credit limited to (4), with a maximum of 2 unitswith an emphasis on hotels, restaurants, resorts and associatedper quarter.businesses; includes duties of innkeepers, food and beverage liability.Cases. 4 lectures/problem-solving. Prerequisite: HRT 101.HRT 201/201L Introduction to Tourism (3/1)HRT 241 Professional Work Experience I (1)Comprehensive study of travel management, its principles, practices,philosophies and systems. Examination of tourism as a developingA qualified 400-hour entry-level Professional Work Experience (PWE) inindustry including its travel modes, organizations, laws and socio-the service industry that allows the student to acquire, practice andeconomic impact. 3 lecture discussions, 1 three-hour laboratory.demonstrate a command of employability skills. Through this PWEPrerequisite or co-requisite HRT 101. Co-requisites HRT 201 and HRTstudents will gain exposure to the industry and its culture, an awareness201L.of career opportunities in the industry, and an opportunity to reflect ontheir future roles in the industry. Written report required. Field work.HRT 202/202L Introduction to Food and Beverage (3/1)Prerequisites: graduation from high school; employment before highschool graduation will not apply.Overview of food and beverage service in the hospitality industry.Focusing on the comprehensive management and operating of a foodHRT 250 Hospitality Procurement, Purchasing, and Selection (4)and beverage operation. Competency based skills in customer service;types of service; service responsibilities, procedures and techniques; f &Policy, procedures, controls, and their implementation in purchasingb furniture, fixtures and equipment; and sales management. 3 lecturemerchandise and supplies for the hospitality industry includingdiscussions, 1 three-hour laboratory. Prerequisites or co-requisites: HRTequipment, serviceware, furniture, fixtures, contract services, food, and101, 225, 226, or consent of instructor. Co-requisites HRT 202 and HRTbeverage. The focus of this course is on optimal procurement,202L.purchasing, and selection policies and procedures for the hospitalityindustry. 4 lecture discussions. Prerequisites: HRT 225, HRT 226.HRT 203/203L Introduction to Hotel/Resort Operations (3/1)HRT 255 Healthy American Cuisine (4)An introduction to the operating systems and components of the campusconference center and lodging facility, which includes: front office,Healthy and environmentally sound perspectives on culinary customs inhousekeeping, food and beverage, sales and marketing, accounting,America. 4 lecture discussions.property maintenance, human resources management and informationsystems. Actual hands-on skill development is provided in the laboratoryHRT 274 Hospitality Industry Accounting I (4)portion of the course. 3 lecture discussions, 1 three-hour laboratory.Introduction to financial accounting for the hospitality industry.Prerequisites or co-requisites: HRT 101, 225, 226, or consent ofEmphasis is on developing financial statements using the Uniforminstructor. Co-requisites HRT 203 and HRT 203L.System of Accounts for Hotels, Restaurants, and Clubs. Provides a basisfor understanding hospitality accounting concepts and procedures, theHRT 225 Sanitation Practices in the Hospitality Industry (2) processing of hospitality financial data, and the flow of financialSanitation practices as they affect the individual and the operation.information in the accounting cycle that results in the production ofPrevention and control of problems encountered through guest andfinancial statements. Computerized systems for the General Ledger willemployee experiences. Topics include: how to prevent and controlbe discussed. Optional certification through the American Hotel & Moteldisease causing microorganisms, safe food handler practices, protectingAssociation. 4 lectures/problem solving. Prerequisite: Math 012 orfood during its flow through the establishment, the HACCP system,equivalent, microcomputer proficiency.integrated pest management, employee training, and regulations.Students will use materials from The Educational Foundation of theHRT 275 Hospitality Industry Accounting II (4)National Restaurant Association to complete the ServSafe certificationServes as a bridge between basic accounting and managerial accountingprogram. 2 lecture discussions. Prerequisite or co-requisite: HRT 101,courses. Covers such areas as specialized accounting for hotel revenueco-requisite: HRT 226.and expenses; periodic inventory accounting for food and beverageareas; hospitality payroll accounting; intangible assets; accounting for440CAL POLY POMONA CATALOG2001-2003COLLINS SCHOOL OF HOSPITALITY MANAGEMENTinventory, property, and equipment; financial information systems; hotelanalyses and written reports. Problem-solving and solution techniquesdepartmental financial statements; the income statement, balanceare emphasized. Includes refrigeration, heating, ventilation and airsheet, and statement of cash flows; the analysis of financial statements;conditioning; kitchen and cleaning equipment; fire protection and safety.and interim and annual reports. Optional certification through the3 lectures/problem-solving, 1 three-hour laboratory. Prerequisite: STAEducational Institute of the American Hotel & Motel Association. 4120. Co-requisites: HRT 305 and HRT 305L.lectures/problem-solving. Prerequisites: HRT 274 or equivalent, EC 201.HRT 315 Wines and Spirits (4)HRT 276 Food, Beverage and Labor Cost Control (4)Study of grapes, wine-making, spirits processing, storage and inventory,Analyzing food, beverage and labor cost controls. Problem solving andand control of spirits. History, economics, geography, evaluation, andsolution techniques are applied by students in realistic operationalcomparative tasting of wines. Selection, storage, service of wines, winesituations. Areas covered include: cost, volume, profit relationships;lists, wine pricing, and wine sales promotion and profits. Wine and foodfood cost determination; standard costs; forecasting; sales control andevaluations. 4 lecture discussions. Prerequisite: minimum age of studentmenu pricing; beverage control; and labor control. 4 lectures/problem-must be 21 years. May be taken on a Credit/No Credit basis.solving. Prerequisite: HRT 275.HRT 320 Introduction to Club Operations (4)HRT 281/281L Professional Cooking I (2/2)Provides the student with an understanding of the general operationalHands-on cooking, tasting and evaluating approach used to teachand administrative procedures in private clubs. It will provide thestudents professional cooking techniques. Emphasis on understandinghospitality student with the unique sensitivities required in managinghow ingredients and cooking techniques effect product outcome. 2and operating in the increasingly lucrative club management market. 4lecture discussions, 2 three-hour laboratories. Lab fee required.lecture discussions. Prerequisites: HRT 201/201L, HRT 202/202L, HRTPrerequisites: HRT 225, HRT 226. Co-requisites HRT 281 and HRT 281L.203/203L.HRT 283L Food and Beverage Operations Laboratory (4)HRT 338/338L Information Technology for the Hospitality Industry (3/1)This laboratory is the application (hands-on approach) of food andApplication and examination of technology-based systems in thebeverage principles, practices, and systems used to operate a full-hospitality industry. Use of global distribution systems, yieldservice restaurant. The focus of this course is on delivering a consistent,management systems, property management systems, food-servicestandards-based restaurant experience to the public. Students willmanagement systems, and club management systems from therotate through line positions for the front and back of the house. Anmanagement and end-user perspectives. Application of informationanalysis of the daily operations will focus on consistent or improvedtechnology to problems found in the hospitality industry andperformance in a team environment. 4 three-hour laboratories.identification of the appropriate tools. Effective use of the Internet andPrerequisites: HRT 225, HRT 226, HRT 276, HRT 202/202L, and HRTstrategic use of information technology in the hospitality industry. 3281/281L. lectures/problem solving, 1 three-hour laboratory. Prerequisites: HRT202/202L, 203/203L; CIS 101, HRT 108, or microcomputer proficiency.HRT 299/299A/299L Special Topics for Lower Division Students (1-4)Co-requisites HRT 338 and HRT 338L.Group study of a selected topic, the title to be specified in advance. Totalcredit limited to 8 units, with a maximum of (4) per quarter. Instruction isHRT 340 Labor Law in the Hospitality Industry (4)by lecture, laboratory, or a combination. Prerequisite: permission ofAn examination of current labor law and its impact on the operation ofinstructor.hotels and restaurants. Includes state and federal regulations, courtdecisions and legislative requirements as they relate toHRT 302 Hospitality Marketing Management (4)hiring/recruitment, affirmative action, equal employment, collectiveThe application of basic marketing principles to the hospitality servicebargaining, union avoidance, employee relations, discrimination in theproduct. In teams, students will learn by developing strategic marketingworkplace, as well as workers’ compensation and wages. Lecture andplans for a hospitality entity including a situation analysis, SWOTcase studies. Prerequisite: HRT 240.analysis, mission statement, position statement, and marketing actionplan that includes objectives, tactics and success measures and presentHRT 341 Professional Work Experience II (1)their plan. Application of menu engineering techniques. 4 lectureA qualified 400-hour Professional Work Experience (PWE) in thediscussions. Prerequisites: HRT 274, HRT 275, EC 201, IBM 301,service industry segment of the student’s choice that allows themicrocomputer proficiency.student to apply classroom knowledge with guided practice. Theposition will offer a variety of tasks relevant to the student’s careerHRT 304 Hotel/Resort Rooms Division Management (4)preparation, an opportunity for autonomy and an opportunity toExamines the techniques, issues, and problems of rooms divisioninteract with other employees. A guide at the employment site will bemanagement systems. Incorporates the examination of the majorassigned. Student will complete a project for the employer or hostdepartments which traditionally report to the Rooms Division including:property. A written report that evaluates the firm, the PWE and thethe front office, housekeeping, engineering, and security. 4 lecturelearning experience will be required. Employment for HRT 341 will alsopresentations. Prerequisites: HRT 203/203L, HRT 338/338L orbe matched to the student’s choice of "primary" Emphasis Area. Fieldpermission from instructor.work. Prerequisites: HRT 241, junior standing, consent of advisor.HRT 305/305L Property Maintenance Management (3/1)HRT 345 Travel Geography (4)Comprehensive application of basic science to operation andThe geography of tourism and recreation in selected regions of themaintenance of electrical and mechanical equipment via preparedworld. Aspects of physical and cultural geography that directly affect thetourist industry. 4 lecture discussions. Prerequisite: HRT 201/201L.441COLLINS SCHOOL OF HOSPITALITY MANAGEMENTCAL POLY POMONA CATALOG2001-2003HRT 350 Management of Human Resources in Hospitality (4) HRT 400 Special Study for Upper Division Students (1-2)Effective management of human resources in the hospitality industry.Individual or group investigation, research, studies, or surveys ofApplication of human resource management techniques to hotels,selected problems. Total credit limited to (4).restaurants and other hospitality workplaces in planning, recruitment,selection, training, performance management, coaching, counseling andHRT 401/401L Catering and Banquet Management (2/2)discipline, delegation and decision-making. 4 lecture discussions.Planning, marketing, financing, organizing and implementing a cateredPrerequisite: MHR 301.banquet function. As managers and crew, students produce a series ofcatered banquet meals. 2 lectures/problem-solving, and six hoursHRT 365 Hospitality Property Layout and Design R/H/C (4)laboratory. Prerequisites: HRT 276 and 283L. Co-requisites: HRT 401 andEvaluation of work analysis, design procedures, human engineering, andHRT 401L.activity analysis. Project-based course analyzing and developingsolutions to layout and design facilities for hospitality properties thatHRT 410 Strategic Leadership in the Hospitality Environment (4)address employee needs, productivity, and the guests’ needs andIntegrated capstone seminar in the principles and skills of effectivecomfort. 4 lectures/problem-solving. Prerequisites: HRT 283Lleadership in a global hospitality environment, application and(Restaurant Management Emphasis students), or HRT 304 (Hotel/Resortdevelopment of hospitality policy, and the management of a serviceEmphasis Management students), or HRT 320 (Club Managementbusiness in a strategic environment. 4 seminars discussion.Emphasis students).Prerequisites: HRT 350, completion of 12 units of emphasis area, seniorstanding.HRT 374 Hospitality Industry Managerial Accounting (4)Comprehensive application of accounting principles to the hospitalityHRT 415 International Travel and Tourism (4)industry: managerial accounting approach to accounting practices,Description and analysis of international travel from the view of thefinancial statements, and operating activities. Problem solving methodsAmerican traveler and the travel entrepreneur. Communication ofapplied to managerial decisions. 4 lecture/problem-solving.solutions to problems of travel and tourism development; analysis ofPrerequisites: HRT 275, EC 202.popular international travel destinations. 4 lectures/problem-solving.Prerequisite: HRT 201/201L.HRT 384/384L Food and Beverage Operations Management (2/2)This course is the comprehensive application of food and beverageHRT 420 Advanced Club Management (4)principles, practices, philosophies, and systems in managing a full-An advanced seminar in club management. Topics include leadership inservice restaurant. Planning, managing and evaluating the dailyclub operations, strategic management in clubs, club governance, ethicsoperation of the restaurant. 2 lectures/problem-solving and 2 three-hourand trends in clubs. 4 lecture discussions. Prerequisite: HRT 320.laboratories. Prerequisite: HRT 283L, 302, 374. Co-requisites HRT 384and HRT 384L.HRT 425 Hotel/Resort Operations Seminar (4)HRT 385/385L Beverage Management (3/1)Analysis and simulation of a hotel/resort operation. Competency-basedskills developed by student analyses, written reports, and on-sitePlanning, organizing and analysis of a beverage facility. Problem-learning opportunities in major departments of a hotel/resort including:solving methods and solution techniques are applied through writtenGeneral & Administrative, Rooms Division, Food & Beverage, Sales &projects and an on-the-job laboratory. Topics include alcoholicMarketing, and Sports & Activities. The focus of this course is onbeverage control regulations, examination of product, serviceanalysis and understanding of the interdependent nature of majormethods and computerized control systems. 3 lectures/problem-departments within a hotel/resort operation. 4 seminars. Prerequisites:solving, 1 three-hour laboratory. Prerequisite: HRT 283L. Co-HRT 304, 384/384L, senior standing, or permission from instructor.requisites: HRT 385 and HRT 385L.HRT 441 Internship in Hospitality Management (4)HRT 390 Hotel/Resort Sales, Advertising, and Public Relations (4)On-the-job training in some phase of hospitality management. TheAnalysis and application of the principles of sales, advertising, andexperience must be new to the student. Analytical reports are madepublic relations to hotel/resort operations. A project-based course thatperiodically of the faculty coordinator. One unit of credit is granted forincludes problem solving and solution techniques applied to factors thateach 100 hours of training. Prerequisite: HRT 341; consent of facultyimpact the sales, advertising, and public relations of the hotel/resortcoordinator.industry. 4 lectures/problem solving. Prerequisites: HRT 203/203L, HRT302, or permission from instructor.HRT 461, 462 Senior Project (2) (2)HRT 395 Hospitality Property Development R/H/C (4)Selection of a current development or problem in the hotel, restaurant,or travel industry. Completion of a written project under facultyProject-based course. Planning a hospitality property from concept tosupervision. Required minimum of 120 hours. Prerequisites or co-opening: location and market analysis; competitor analysis; menurequisites: HRT 410; senior standing.development and pricing; equipment selection; organizing andstaffing; feasibility and forecasting income, costs and profits;HRT 474 Hospitality Industry Finance (4)employee training and management development; and promoting andadvertising. 4 lectures/problem-solving. Prerequisites: HRTComprehensive application of financial management for the hospitality384/384L (Restaurant Management Emphasis students), or HRT 304industry: managerial finance approach to ratio analysis, risk and value,(Hotel/Resort Emphasis Management students), or HRT 320 (Clubtiming and value of cash flows, project valuation, capital expenditures,Management Emphasis students).financial markets, and income taxes. Problem solving methods applied tomanagerial decisions. 4 lecture/problem solving. Prerequisite: HRT 374.442CAL POLY POMONA CATALOG2001-2003COLLINS SCHOOL OF HOSPITALITY MANAGEMENTHRT 476 Hospitality Operations Analysis Seminar (4)HRT 484 Multi-Unit Restaurant Management (4)A capstone course to integrate various disciplines within the hospitalityConcepts and Principles involved in managing multiple restaurant units;industry and utilize conceptual, analytical, and problem-solving skills.finance, marketing, human resources, operations, and financialProblem identification, data collection, data analysis, and generation ofmanagement. This course is an overview to the multi-unit industry andviable solutions are emphasized. 4 seminars. Prerequisite or co-selected operations. Investigation of traditional quick foodservice,requisite: HRT 410.cafeteria-style operations, home delivery, rolling caterers, and take-out(home meal replacement) only operations will be included. FranchisingHRT 480 Hospitality Information Systems Seminar (4)will be included. 4 lecture discussions. Prerequisites: HRT 350, 384, 474.An advanced seminar on hospitality information systems. Topics includeoptimal utilization of property management systems, yield management,HRT 499/499A/499L Special Topics for Upper Division Students (1-4)system reliability/flaws, purchasing systems for large organizations,Group study of a selected topic, the title to be specified in advance. Totalhospitality systems analysis, implementation, and training. 4 seminars.credit limited to 8 units, with a maximum of (4) per quarter. Instruction isPrerequisite: HRT 338/338L.by lecture, laboratory, or a combination. Prerequisite: consent ofinstructor.443Document Outline

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