Rutgers, The State University of New Jersey
Camden Undergraduate
 
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Undergraduate Education in Camden
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Liberal Arts Colleges
School of Business-Camden
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Courses
Bachelor Degree in Hospitality Management
Degree Requirements
Courses
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Camden Newark New Brunswick/Piscataway
Catalogs
  Camden Undergraduate Catalog 2008-2010 School of Business-Camden Bachelor Degree in Hospitality Management Courses  

Courses

52:537:302 Hospitality Sales and Advertising (3)

Emphasizes the nature, scope, and significance of the sales and advertising functions within the hospitality industry. The class will provide an overview of the interrelationship between marketing and sales and also offer specific learning and insight into the operations of the hospitality sales and advertising functions. An in-depth examination of various sales and advertising methodology will be reviewed and presented.

52:537:304 Advanced Hotel Management (3) Concentrates on providing an in-depth view of the various aspects and departments that fall under what is commonly known as hotel management or hotel operations. Some of the specific departments this course will explore are front office, housekeeping, human resources, security, engineering and maintenance, food and beverage, and accounting and finance. Aside from the various operational procedures utilized, the course will also address legal issues within the industry including employment law, service philosophies, best practices, and technology.
52:537:305 Advanced Bar and Beverage Management (3)

Provides students and beverage professionals with a basic but thorough understanding of bar and beverage management within the hospitality industry. Along with basic bar and beverage management, the course will also explore areas such as beverage product knowledge, wine fundamentals, social concerns, legal issues, and marketing concepts.

52:537:306 Advanced Gaming Operations and Management (3)

Provides an in-depth view of the various aspects and departments that fall under what is commonly known as casino operations. Also reviews the history of gaming and provides an overview of the regulatory environment. Some of the specific areas of discussion will range from staffing and organizational guidelines to casino-marketing and player-rating systems. The course will also explore the impact of casino and gaming operations on hotel departmental operation.

52:537:307 Conference and Meeting Management (3) Provides an in-depth view of the various aspects of conference and meeting management within the hospitality industry. Offers practical insight into various kinds of meetings and the types of organizations that stage such events. The material will also include the financial and legal aspects of meeting management.
52:537:309 Advanced Marketing in the Hospitality Industry (3) Provides an in-depth view of the various aspects of hospitality marketing. It will emphasize the nature, scope, and significance of hospitality marketing. Explores marketing as a philosophy of hospitality operations, a way of hospitality business life, and an activity pervading all hospitality decisions and actions. In addition to the basics of marketing strategies along with segmentation and marketing mix, the course will explore areas such as service gaps and moments of truth.
52:537:311 Food and Beverage Cost Control (3) Concentrates on providing an in-depth view of the various aspects of food and beverage cost control. The course will review the cost control methodology used within the four major expense categories, namely, food, beverage, labor, and other expenses. In addition, some of the other areas of discussion will encompass the use of technology and the Uniform System of Accounts for Restaurants. The course will also explore the impact of purchasing, receiving, inventory control, and standardized receipts on cost control.
52:537:312 Condominium and Vacation Ownership (3)

Focuses on the hospitality aspects of the condominium resort and vacation ownership industry. Specifically concentrates on how nontraditional lodging operations within the industry differ from traditional lodging operations such as hotels, casino hotels, convention centers, and motels.

52:537:314 Training and Development for the Hospitality Industry (3) Provides an in-depth view of the various aspects of training and development within the hospitality industry. Offers practical insight into the need and requirement for various kinds of training, the methodology used, and the varied audience this may be directed toward. Also explores the principles of adult learning and reviews the impact of technology on training techniques and delivery.
52:537:315 Restaurant Management (3)

Emphasizes the nature, scope, and significance of restaurant management within the hospitality industry. Provides insight into the operation of a well-run restaurant.

52:537:316 Planning and Design of Food-Service Facilities (3)

Provides students with a comprehensive overview of the design and layout of food-service facilities. It will review planning, feasibility, and concept development, while also addressing specific areas such as space analysis and equipment layout. Design and layout of both front-of-the-house and back-of-the-house areas will be examined.

52:537:317 Leadership and Quality in Hospitality (3) Focuses on and explores areas such as why traditional management theories do not fit today's hospitality industry, how a company's service strategy relates to guests' perceptions of value and critical moments of truth, and why team building is a high priority for many hospitality organizations.
52:537:318 Food Safety Management and Compliance (3)

Concentrates on various components of due diligence within a food safety program, as well as compliance with FDA Food Code Standards as basis for regulatory compliance. CEO endorsement, and documented Hazard Analysis and Critical Control Points (HACCP) with good retail practices will be emphasized. After completing the course, students should have an acute awareness of the impact of emerging food industry segments on food safety; importance of establishing documented HACCP programs from the corporate boardroom to the kitchen floor; the roles of purchasing, legal, and risk management professionals in the development of food specifications; and selection and qualification of suppliers. Proactive training and holding middle managers accountable to assure food safety standards are upheld on a shift-by-shift basis.

52:537:319 Hospitality Ethics (3) Reviews four ethical theories and explores their application to various departments, such as front office, housekeeping, food and beverage, human resources, purchasing, and sales and marketing. Students will evaluate questions such as: "Is ethical behavior good for business?" and "Is it enough to obey the law?" They will also explore issues such as whistle-blowing, racial discrimination, and truth in advertising.
52:537:320 Club Management (3)

This course will concentrate on providing an in-depth analysis of the various aspects of club management. Students will learn how to work effectively with boards, committees, and members while managing food and beverage and membership marketing functions. In addition, the course will review areas such as human resource management and financial management. The students will also have the opportunity to familiarize themselves with certain recreational aspects, such as golf and tennis operations.

52:537:321 Event Planning (3) This course will review and illustrate all the skills needed to become a successful event planner and manager in a $100 billion industry that currently employs 1.5 million people. Students will learn how to design, plan, market, and stage an event. In addition, they will learn how to manage staff and staffing problems and to ensure the safety of everyone involved. Finally the course will discuss topics such as legal compliance, risk management, financial control, and successful event evaluation.
52:537:402 Advanced Engineering, Maintenance, and Facilities Management (3)

Provides an overview of what is generally known as the engineering, maintenance, or facilities department within the hospitality industry. Aside from the various systems such as heating, ventilation, and air conditioning, the course will also explore areas such as energy management, waste management, facility design, construction, and renovation management. At the completion of this course, the students should have a clear understanding of the operations, management, and importance of the engineering/maintenance/facilities department within the hospitality industry.

52:537:403 Advanced Legal Aspects in Hospitality (3)

This course is designed to provide students with a basic understanding of the many legal issues facing the hospitality industry. At the completion of this course, students should have an understanding of the major legal issues in hospitality law and the structure of the American legal system. The goal is for them to develop a framework that will help them identify legal issues that they will likely encounter in various areas of the hospitality industry.

52:537:404 Advanced Human Resource Management in Hospitality (3) Provides an in-depth view of the various aspects of human resource management in the hospitality industry. Reviews areas of human resources pertaining to employment legislation and its application. Some of the other specific areas of discussion will include planning and recruitment, training and development, and compensation and collective bargaining. Also explores the impact of human resources on hotel departmental operation.
52:537:405 Security and Loss Prevention (3) Concentrates on the various aspects of security and loss prevention management in the hospitality industry. Offers practical insight to help a lodging property, big or small, develop its security and loss-prevention management. Also explores the interconnection with insurance and risk management.
52:537:406 Advanced Food and Beverage Management and Operations (3)

Emphasizes the nature, scope, and significance of food and beverage management and operations within the hospitality industry. The class will give a clear overview of the food and beverage operations and its various departments.

52:537:407 Financial Accounting for the Hospitality Industry (3) Provides an in-depth view of the various aspects of financial accounting in the hospitality industry to beginning students in accounting. The classes will provide an overall review of the principles of financial accounting with specific emphasis on the hospitality industry, while focusing on areas such as the uniform system of accounts followed by the lodging and food service industry.
52:537:408 Tourism Management (3)

Examines today's travel and tourism industry from a global perspective, offering invaluable insights into the economic, political, and social forces that drive and shape it. Provides a broad overview of the science, art, and business of attracting visitors, transporting them, accommodating them, and graciously catering to their needs and wants. Specifically, the course will explore governmental and private sector organizations that provide services, products, and destinations for travelers. Students will also learn about travel motivation, travel behavior, sociology of tourism, tourism planning and policy, tourism research, and tourism marketing.

52:537:409 Hotel Asset Management (3) Reviews the increasingly important role of the hotel asset manager. Also reviews the history of hotel asset management along with the asset management process. Further analysis is conducted regarding the terms and trends in hotel management contracts and franchise and chain affiliation programs. The course also explores benchmarking, financial analysis, capital expenditures, and risk analysis as they relate to the hotel asset management function and investor.
52:537:410 Hospitality Management Accounting (3)

This course will provide the students with a conceptual understanding and practical usage of internal accounting information. Students will be exposed to managerial accounting concepts, skills, and tools they need to become successful managers or entrepreneurs in the hospitality industry. Students will learn how to effectively analyze and understand hospitality industry financial statements and perform ratio analysis. In addition they will be introduced to concepts such as CVP analysis, capital budgeting, cash management, and pricing methodology.

52:537:487 Independent Study in Hospitality (BA)
52:537:491 Special Topics in Hospitality (3) Course description will vary by topic.
52:527:497 Internship in Hospitality (BA)
 
For additional information, contact RU-info at 732/932-info (4636) or colonel.henry@rutgers.edu.
Comments and corrections to: Campus Information Services.

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