Courses

RRM 101  Hospitality Industry  Credits: 3 (3-0-0)

Course Description: Food service, lodging, and tourism industries; exploration of various industry segments and career opportunities.
Prerequisite: None.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 200  Hotel Operations  Credits: 3 (3-0-0)

Course Description: Front office and room management as related to resorts and hotels. Computer application, financial controls, employee and guest relations.
Prerequisite: RRM 101.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 310  Food Service Systems-Operations  Credits: 3 (3-0-0)

Course Description: Technical operations: menu planning, evaluation, recipe standardization, forecasting, food cost, sanitation, hospital food distribution systems.
Prerequisite: None.
Registration Information: Sections may be offered: Online.
Terms Offered: Fall, Spring, Summer.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 311  Food Service Systems-Production and Purchasing  Credits: 3 (3-0-0)

Course Description: Quantity food production principles, purchasing specifications, market channels.
Prerequisite: RRM 310.
Registration Information: Sections may be offered: Online.
Terms Offered: Fall, Spring, Summer.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 312  Hospitality Human Resource Management  Credits: 3 (2-0-1)

Course Description: Principles and practices of employee management in the hospitality industry including employment process, training, legal aspects, performance.
Prerequisite: RRM 310.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 330  Alcohol Beverage Control and Management  Credits: 2 (2-0-0)

Course Description: Classification, production, and service of controlled beverages; management of facilities and people; safe service training; financial controls.
Prerequisite: CHEM 103, may be taken concurrently or CHEM 107, may be taken concurrently or CHEM 111, may be taken concurrently.
Term Offered: Fall.
Grade Modes: S/U within Student Option, Trad within Student Option.
Special Course Fee: No.

RRM 340  Restaurant Operations  Credits: 4 (0-8-0)

Course Description: Principles, practices, philosophies, systems for daily operation of casual or fine dining restaurant; focus on developing solutions to problems.
Prerequisite: RRM 101, may be taken concurrently.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 345  Food, Beverage, and Labor Cost Control  Credits: 3 (3-0-0)

Course Description: Cost control for food, beverage, and labor in the hospitality industry.
Prerequisite: ACT 205 and CS 110.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 350  Hospitality Marketing  Credits: 3 (3-0-0)

Course Description: Operations marketing, including consumer behaviors, marketing strategies, and marketing plans in the hospitality industry.
Prerequisite: RRM 101.
Term Offered: Fall.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 386  Practicum  Credits: 3 (0-0-9)

Course Description: Practicum in Hospitality Management.
Prerequisite: RRM 101.
Terms Offered: Fall, Spring, Summer.
Grade Mode: S/U Sat/Unsat Only.
Special Course Fee: No.

RRM 400  Food and Society  Credits: 3 (2-0-1)

Course Description: Exploration of the influence of food, dining, and nutrition on cultural aspects of the human experience.
Prerequisite: (SOC 100 or PSY 100) and (AMST 100 or AMST 101 or ANTH 140 or NR 320 or HIST 252 or HIST 255 or ETST 250 or ETST 252 or ETST 255 or HIST 101 or HIST 150 or HIST 151 or HIST 171 or HIST 250 or HIST 121) and (AGRI 270 or HIST 170 or AM 250 or ANTH 200 or LJPN 250 or LB 170 or LB 171 or ETST 100 or PHIL 170 or SA 482 or E 238 or E 245 or HIST 100 or ETST 205 or ETST 253 or ETST 256 or PF 110 or HIST 115 or HIST 120 or IE 116 or IE 270 or IE 370 or HORT 171 or SOCR 171 or SOC 205 or POLS 232 or POLS 131 or POLS 241 or ECON 211 or LCHI 250 or LARA 250 or LFRE 250 or LGER 250 or LRUS 250 or LSPA 250 or AGRI 116).
Registration Information: Must register for lecture and recitation.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 410  Food Safety Management  Credits: 2 (2-0-0)

Course Description: Management and practical applications of safe food service including sanitation, food borne illness, worker hygiene, proper food temperatures and handling, hazard analysis critical control points, local/state/federal health rules and regulations. ServSafe® Manager Certification.
Prerequisite: (CHEM 103 or CHEM 107 or CHEM 111) and (RRM 310).
Registration Information: Junior standing.
Term Offered: Fall.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 415  Catering Techniques and Culinary Arts  Credits: 3 (0-6-0)

Course Description: Management of advanced techniques in culinary technique; catering of food and beverages for special functions.
Prerequisite: RRM 311.
Term Offered: Spring.
Grade Mode: Traditional.
Special Course Fee: Yes.

RRM 450  Leadership in the Hospitality Industry  Credits: 3 (3-0-0)

Course Description: Exploration of leadership skills, their relationship to ethics through self-analysis, and leading change in the hospitality industry.
Prerequisite: RRM 310 and MGT 305.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 460  Event and Conference Planning  Credits: 3 (3-0-0)

Also Offered As: NRRT 460.
Course Description: Foundation in planning, organizing, and producing special events and conferences. Functions and strategies for effective event management.
Prerequisite: NRRT 270 or RRM 101.
Registration Information: Credit not allowed for both RRM 460 and NRRT 460.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 487  Internship: Hospitality Management  Credits: 3 (0-0-9)

Course Description:
Prerequisite: RRM 200 and RRM 311, may be taken concurrently.
Registration Information: Junior standing.
Terms Offered: Fall, Spring, Summer.
Grade Mode: S/U Sat/Unsat Only.
Special Course Fee: No.

RRM 492  Seminar on Hospitality Management  Credits: 3 (0-0-3)

Course Description: Applying and synthesizing service knowledge and management functions; project discussions, benchmark presentations, execution of a capstone project.
Prerequisite: MKT 305.
Terms Offered: Fall, Spring.
Grade Mode: Instructor Option.
Special Course Fee: Yes.

RRM 500  Understanding Food  Credits: 3 (3-0-0)

Course Description: Role of food in the creation of identity, as a driver of technology, and the prominent role food plays in the media.
Prerequisite: RRM 400.
Registration Information: RRM 400 or admission to the GPIdea M.S. in Dietetics program. Sections may be offered: Online.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 510  Foodservice Management  Credits: 2 (1-0-1)

Course Description: Analysis of a wide variety of foodservice operations, including procurement, forecasting, operational design, and menu planning.
Prerequisite: NRRT 402 or NRRT 471.
Registration Information: Must register for lecture and recitation. This is a partial-semester course. Offered as Mixed Face-to-Face only.
Term Offered: Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 520  Lodging Management  Credits: 2 (1-0-1)

Course Description: Operating standards and practices essential to the profitability of a hotel, lodging, and accommodation enterprise.
Prerequisite: NRRT 442 or NRRT 471.
Registration Information: Must register for lecture and recitation. This is a partial-semester course. Offered as Mixed Face-to-Face only.
Term Offered: Fall.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 604  Research Methods in Food and Nutrition  Credits: 3 (3-0-0)

Course Description: Research techniques used in food and nutrition disciplines. Emphasis on design, preparation, and evaluation of research.
Prerequisite: EDRM 606 or STAT 301 or STAT 311.
Restriction: Must be a: Graduate, Professional.
Term Offered: Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 686  Practicum-Food Service Management  Credit: 1 (0-4-0)

Course Description: Food production, menu planning, nutritional analysis and food costing.
Prerequisite: None.
Restriction: Must be a: Graduate, Professional.
Terms Offered: Fall, Spring, Summer.
Grade Mode: Traditional.
Special Course Fee: No.