Course Descriptions

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HADM 3010: Perspectives in the Hospitality Industry

Credit Hours – 3.0
This course provides an overview of the historical evolution and development of the modern lodging, food service, travel and tourism, and other hospitality-related industries. Current situation and future trends of the hospitality enterprise system are examined in relation to career opportunities.

HADM 3310: Hotel Management

Credit Hours – 3.0
This course is designed to present an overview of the basic components of hotel operations; a historical view of the development of the hotel industry; an understanding of the functions of front and back-of-the-house hotel operations; classifications of hotel products/services; and future trends in hotel development and operations.

HADM 3350: Meeting and Trade Show Management

Credit Hours – 3.0
This is a survey course in meetings and trade show management that provides students with a broad overview of the basic structure of large meetings and trade show management. Subject matter includes the role of the corporate, association and independent meeting planner. The course also includes an examination of trade show purposes, types of facilities, budgeting, contracting, scheduling and organization structures. Industry trends, issues and employment opportunities within the disciplines of meetings and trade shows are also covered.

HADM 3401: Principles of Food Production

Credit Hours – 2.0
Students must concurrently enroll in HADM 3402, Food Production Lab.
This is the lecture component of the introductory course in quantity food production. The principles of commercial and institutional food production, emphasizing the terminology, utensils, equipment, fundamental culinary procedures, sanitation and safety standards, standardized recipes, and recipe costing are covered.

HADM 3402: Food Production Lab

Credit Hours – 1.0
Corequisite: HADM 3401.
Students must concurrently enroll in HADM 3401 lecture section.
This is a hands-on food preparation lab where students will interact with and demonstrate the principles of quantity food production in a food production facility. Classes meet once a week for 14 weeks.
Lab fee: $80 | Uniform fee: $25 | National sanitation certificate: $75

HADM 3410: Advanced Food Service Management and Production

Credit Hours – 3.0
Prerequisite: HADM 3401 and HADM 3402.
This course applies banquet and catering management skills along with cooking fundamentals in producing high quality events. Students will demonstrate knowledge and management skills in menu planning, costing, sourcing, storage, staffing, training, service and presentation while maintaining quality and contemporary appeal. The course is recommended for students with career plans in restaurant and catering management or for students with entrepreneurial plans for restaurant or catering company ownership.
Lab fee: $80

HADM 3420: Restaurant and Food Service Management

Credit Hours – 3.0
This course covers the history, organization and development of modern food service concepts: industry demographics, impact of restaurants’ location, menu design, business entities, franchising, service delivery systems, equipment selection, facility layout and career demands. The food service industry includes not only commercial table service restaurants and fast food operations but also all public and private operations offering food service to a constituency that includes retail, contract feeding, military, education, health care, transportation and recreation areas.

HADM 3490: Private Club Management

Credit Hours – 3.0
This course explores the operation and management of private city, country and athletic clubs. Topics include the general manager concept, organizational structure of clubs, board of directors, membership requirements, equity and non-equity clubs, tax-exempt clubs and nontax-exempt clubs, duties and responsibilities of department heads in private clubs, governmental regulations, the future of clubs, and the relationship of private clubs to the hospitality industry.

HADM 3500: Beverage Management

This course is only offered in the spring semester.
Credit Hours – 3.0
Prerequisite: Students must be 21 years of age. Authorization of age is required prior to registration.
The management of the purchasing, merchandising, control, pricing, cellar management and inventory control of wine is covered. Emphasis is given to management elements of wine purchasing and retail sales with a restaurant or hotel operations. Responsible alcohol consumption, legal liability and moral obligations pertaining to the sale and consumption of alcoholic beverages are covered. The course is designed to develop an appreciation of viticulture and oenology and instill a deeper knowledge of wines to pair with food. Wines are introduced in their historical context and viniculture and viticulture are explained. The course covers the world’s 12 major grape varieties country by country.
Class fee: $60

HADM 3600: Event Management

Credit Hours – 3.0
This course is a survey course in expositions, fairs and entertainment management that provides students with a broad overview of the basic structure of expositions, fairs and entertainment organizations. Subject matter includes expositions, fairs and entertainment purposes; types of facilities; management; organization; current industry trends/issues; and employment opportunities with special emphasis given to overall event management.

HADM 3720: Hospitality Law

Credit Hours – 3.0
This course examines federal, state and local laws applicable to the operation of food and lodging enterprises. The student also studies innkeeper-guest relationship and liability issues impacting ownership, management and employees. Bailment, agency and contracts are presented in the context of hospitality enterprises.

HADM 3750: Hospitality Human Resources Management

Credit Hours – 3.0
This course investigates the study of organizational behavior, selection and placement of personnel, role of supervision, performance appraisal, wage and salary administration, employee motivation, communication, and training as they pertain to the establishment of an effective employee relations program in hospitality businesses.

HADM 3760: Hospitality Service Marketing

Credit Hours – 3.0
Prerequisites: MK 3010 and BCOM 3950 or consent of instructor.
This course provides an introduction to service marketing and its application to the hospitality industry, including the application of basic marketing concepts and research methods. The course also will cover the design and delivery of a marketing plan for a hospitality business.

HADM 3770: Franchising Entrepreneurship

Credit Hours – 3.0
This course provides a foundation for understanding franchising and being able to analyze and evaluate franchise operations and business opportunities. There are more than 768,000 franchise establishments worldwide employing 8.54 million workers and generating $841 billion in economic output. In Atlanta alone, there are more than 85 franchise headquarters offering tremendous career opportunities. This real-world course will discuss the advantages and disadvantages of franchising and the factors that should be considered in selecting a franchise. Raising capital, exploring legal issues and the operation of the franchise business will also be covered as well comparisons between international and domestic franchising.

HADM 3780: Revenue Management

Credit Hours – 3.0
Revenue management is the practice of maximizing a company’s revenues while selling the same amount of products or services. Also known as yield management, it employs a mix of pricing strategies and systems to maximize yield. Businesses that have products or services that expire (hotel rooms, meeting rooms, event space, airplane seats) place great importance on revenue management and the career opportunities are excellent in this specialization. From a consumer side, we have all experienced the fluctuations, for example, with airfares that may be $500 one day and $300 the next. The utilization of revenue management models and systems controls these pricing decisions.

HADM 3800: Hospitality Quality Management

Credit Hours – 3.0
An examination of the issues and strategies of hospitality service where service is defined as “a useful activity that does not produce a tangible product” but produces results for customers and, in some cases, actually changes customers. The concept of service and linkages to the functional areas of marketing, operations and human resources of hospitality businesses will be discussed. Different strategies for planning and implementing effective customer service will be covered including Six Sigma and utilizing Malcolm Baldrige Quality for Excellence criteria in a variety of hospitality settings including hotels, restaurants, food service operations, convention/meeting facilities, venues, and clubs.

HADM 4100: Hospitality Financial Analysis

Credit Hours – 3.0
Prerequisites: FI 3300 or consent of instructor.
Internal systems for monitoring revenues and expenses, ratio analysis, break-even and closing point are presented as additional financial tools for the owner-manager. Other topics include labor costs analysis and scheduling techniques; the menu as a cost control and marketing tool; sales mix analysis; pricing theories and methodology; food and beverage purchasing; and inventory systems. The course also covers the Uniform System of Accounts for Restaurants and Small Hotels and Motels, financial reporting for operational analysis and performance development.

HADM 4200: Venue and Facility Management

Credit Hours – 3.0
This course will focus on the principles and practices of facility and venue management. The course will provide an overview of managing a variety of venues including arenas, amphitheaters, auditoriums/theaters, convention centers, stadiums and special event facilities. Ownership and governance of facilities will be discussed including current funding approaches used in building and operating different types of venues. The major functional areas will be discussed in detail.

HADM 4300: Aviation Management

Credit Hours – 3.0
This course is designed to provide students with a foundation of information on airline management and airport management in what collectively will be referred to as “aviation management.” The course will cover aviation history, laws and regulations impacting airlines and airports, security issues, technology including yield management principles applied to airline fares and career opportunities in this industry. Domestic and international airlines and airports will be covered.

HADM 4389: Directed Readings in Hospitality Administration

Credit Hours – 1.0-3.0
Prerequisite: Consent of program director.

HADM 4400: Airline Management and Marketing

Credit Hours – 3.0
This course focuses on airline business and marketing strategies as tied to airline operations. Key airline functional areas such as airline forecasting, pricing, scheduling, fleet planning, human and labor relations, and financing will be included. The interaction between airline operations, business planning and marketing strategies is explored. International aviation will be explored as it relates to airline business and marketing plans.

HADM 4450: Airport Operations and Management

Credit Hours – 3.0
This course provides an overview of operations, management, planning and design of airports. It is designed to provide students with high-level familiarity with major parts of an airport. It also provides a context for understanding and expressing issues related to airports. Emphasis will be placed on understanding the management, operations and planning of an airport and economic constraints under which the industry operates.

HADM 4600: Hospitality Study Abroad | Hospitality in European Economies

Credit Hours – 3.0
This course explores hospitality operations in European countries including hotels, restaurants, convention centers, spas and resorts, casino operations, and producers such as wineries and breweries. The focus of the course, held in conjunction with the European Hospitality Study Abroad trip, is a comparative analysis of this industry including economic impact, organizational structure, market segmentation, human resource issues, service management and sustainable practices. Students will visit a variety of hospitality operations and spend time with management teams to discuss the specific operational details of their business. Comparative analyses will be involved between the European countries visited and the hospitality industry in the United States.

HADM 4800: Hospitality Strategic Leadership

Credit Hours – 3.0
Prerequisite: Completion of 12 semester hours in required HADM courses and all junior business core courses.
The course satisfies critical thinking through writing requirements. This course involves the integration and application of interdisciplinary management concepts, theories and practices to hospitality enterprises. The course integrates academic and practical experiences in the analysis of current economic, political and social issues impacting the formulation, implementation and sustainment of strategic business plans in the hospitality industry. Analysis of the environments, opportunities and strategies specific to managing the strategy function in the hospitality industry will be covered.

HADM 4900: Hospitality Field Experience

Credit Hours – 0.0
All hospitality majors, upon completion of 400 units of hospitality field experience and upon completion of the field experience portfolio, must register for HADM 4900. This course carries no hours credit, and there are no tuition fees involved. Grading is Satisfactory/Unsatisfactory based on successful completion of the field experience requirement and the portfolio, which details work experiences and involves the students’ self-critique of their skills and knowledge in preparation for a career in the hospitality industry.

HADM 4990: Hospitality Management Practicum

Credit Hours – 1.0-3.0
Prerequisite: Approval of program director.
This course is designed to provide hospitality students an opportunity to gain management experience in the industry work environment prior to graduation. This course also provides structured and controlled training programs where students are given limited management authority and responsibility. Application must be made and approved a minimum of one term in advance of internship.