Course Authorization Form

Prior to registration, students must have approval to register for the hospitality courses listed below. The forms can be submitted online.

Summer 2017
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Fall 2017
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For any questions or concerns, please feel free to contact us at 404-413-7615.

Courses Requiring Approval

The following courses require approval prior to registration:

  • HADM 3401/3402 – Food Production & Lab – The size of the lab restricts the class size for this course. You are advised to submit your course approval form as soon as registration begins for the following semester.
  • HADM 3500 – Beverage Management – Students taking this course must be 21 years of age, a waiver must be signed and age verification will be done by the department prior to granting approval. There is also a lab fee associated with this course. Please submit the Consent, Release, Waiver of Liability and Covenant Not to Sue Form to register for the course. Must be done in person.
  • HADM 4100 – Hospitality Financial Analysis – 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 proforma development.
  • HADM 4900 – Work Study in Hospitality – All hospitality majors, upon completion of 400 units of hospitality work experience and upon completion of the work-study 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 work-hour 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.