Hospitality Management-RRM (RRM)

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

Course Description: An overview of the hospitality, event, and tourism industry and careers available in the discipline; introduction to lodging, food services, event management, entertainment, recreation, cruise, tourism, and other segments of the hospitality, event, and tourism industry; current industry trends and hospitality management principles; interactions with industry professionals as guest speakers.
Prerequisite: None.
Restriction: Must not be a: Senior.
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.
Restriction: Must not be a: Senior.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 255  Introduction to Culinary Travel  Credits: 3 (3-0-0)

Course Description: Overview of the culinary travel and tourism industry. Defining components of culinary tourism, development of this growing sector, culinary attractions, festivals, and events. Introduction of marketing, promoting, and branding culinary tourism, current global trends in the culinary tourism industry, special topics, and the future of the industry.
Prerequisite: None.
Terms Offered: Fall, Spring, Summer.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 260  Introduction to Event Management  Credits: 3 (3-0-0)

Course Description: Introduction to the multi-faceted world of event management and planning. Exploration of vital industry concepts and different types of events.
Prerequisite: None.
Registration Information: Required field trips. Credit not allowed for both RRM 260 and RRM 280A1.
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 315  Foodservice Systems Purchasing and Operations  Credits: 3 (3-0-0)

Course Description: Exploration of the needs of the hospitality industry, including various systems utilized to successfully operate a foodservice organization. Analysis of interrelated areas of purchasing, production, and operations.
Prerequisite: RRM 101.
Restriction: Must not be a: Freshman.
Registration Information: Sophomore standing. Credit not allowed for both RRM 310 and RRM 315. Credit not allowed for both RRM 311 and RRM 315.
Terms Offered: Fall, Spring, Summer.
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: 5 (0-10-0)

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.
Registration Information: Written consent of instructor.
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 or ACT 210.
Restriction: Must not be a: Freshman.
Registration Information: Sophomore standing.
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 355  Culinary Tourism and Hospitality Management  Credits: 3 (3-0-0)

Course Description: Understanding and implications of culinary tourism and hospitality management in a global context covering its history, cultural dimension, globalization and localization, marketing and branding, festivals and events, and sustainability issues.
Prerequisite: NRRT 270 or RRM 101.
Restriction: Must be a: Freshman.
Registration Information: Credit not allowed for both NRRT 380A1 and RRM 355.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 371A  Study Abroad--Thailand: Hospitality and Tourism in Thailand  Credits: 3 (0-0-3)

Course Description: International focus on hospitality and tourism in Thailand. Emphasis on hospitality consumers/travelers and the current trends.
Prerequisite: None.
Registration Information: Credit not allowed for both RRM 371A and RRM 382A.
Term Offered: Summer.
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.
Restriction: Must not be a: Freshman.
Registration Information: Completion of AUCC 3D and AUCC 1C or AUCC 3E requirements. 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.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: No.

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.
Term Offered: Fall.
Grade Mode: Traditional.
Special Course Fee: No.

RRM 460  Event Planning and Production  Credits: 3 (2-0-1)

Course Description: Overview of event planning, management, and production. Exploration of key concepts critical to the success of events and current trends in the industry. Successful execution of an event production project from start to finish.
Prerequisite: NRRT 270 or RRM 101.
Registration Information: Junior standing. Must register for lecture and recitation. Required field trips. Credit not allowed for both RRM 460 and NRRT 460.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
Special Course Fee: Yes.

RRM 487  Internship in Hospitality Management  Credits: 5 (0-0-25)

Course Description: Supervised off-campus experience in food and beverage, lodging, or event planning focusing on management tasks and responsibilities.
Prerequisite: RRM 101 and RRM 310, may be taken concurrently.
Registration Information: Sophomore standing. Written consent of instructor.
Terms Offered: Fall, Spring, Summer.
Grade Mode: S/U Sat/Unsat Only.
Special Course Fee: No.

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

Course Description: Applying and synthesizing service knowledge, leadership, and management functions, planning and executing a capstone project, developing a career portfolio, and networking with industry professionals.
Prerequisite: MKT 305.
Restrictions: Must not be a: Freshman, Sophomore, Junior. Must be a: Undergraduate.
Registration Information: Senior standing.
Terms Offered: Fall, Spring.
Grade Mode: Traditional.
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 GPIdea program in Dietetics. 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 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: 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 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.