Kemmons Wilson School of Hospitality & Resort Management
Hospitality and Resort Management Course Decsriptions
| Course | Credits & Title | Description |
| HPRM 1050 | 3 credits Business of Hospitality |
Varied aspects of lodging, food service, clubs, cruise lines, natural and man-made attractions; transportation, infrastructure, retail businesses, sports, special events and activities, outfitters, tour operators, travel management, and destination marketing organizations. |
| HPRM 2003 | 1 credit Special Events |
Introduction to special events management and potential career paths. Includes hands-on experience with special events in partnership with a destination management company, focusing on planning and operations. |
| HPRM 2004 | 1 credit Distinguished Speakers |
Series of lectures from high-ranking hospitality professionals in lodging, food service, and tourism, providing exposure to leadership perspectives across the industry. |
| HPRM 2006 | 1 credit Professional Development |
Self-assessment; resume and self-promotion materials; presentation skills; social and professional etiquette; and corporate communication skills needed to obtain and retain a career position. |
| HPRM 2007 | 1 credit Resort Management |
Current events and trends in the resort and tourism industry; impact of external publics; and identification of key resort management decision-making tools. |
| HPRM 2011 | 3 credits Hospitality Industry Managerial Accounting |
Presentation, interpretation, and analysis of internal and external hospitality financial reports affecting management decisions using the Uniform Systems of Accounting. Prerequisite: HPRM 1050. |
| HPRM 2012 | 3 credits Intro to Culinary Arts |
Fundamental culinary theory and techniques including kitchen safety and sanitation, knife skills, stock production, soups, sauces, breakfast cooking, fresh pasta, culinary units of measure, culinary history, and professionalism. Fee $60 per credit hour Lab Fee. |
| HPRM 2013 | 3 credits Intermediate Culinary Techniques |
Intermediate culinary theories and techniques including kitchen safety and sanitation, knife skills, meat and seafood identification and fabrication, dry and moist heat methods, and combination cooking methods; overview of poultry, meat, seafood, vegetables, fruits, pastas, legumes, and rice. Fee $130 per credit hour Lab Fee. For Certificate Program Only. Prerequisite: HPRM 2012. |
| HPRM 2014 | 3 credits Culinary Leadership & Professionalism |
Understanding the unique topics and challenges of managing and supervising human resources in the hospitality industry; how successful companies manage HR to compete effectively in a dynamic, global environment. Fee $130 per credit hour Lab Fee. For Certificate Program Only. Prerequisite: HPRM 2012. |
| HPRM 2015 | 3 credits A la Carte & Restaurant Service |
Hands-on experience in a real-world restaurant environment, including a la carte dining service, table service, wine, coffee and tea service, and working multiple kitchen stations (hot line, cold line, prep). Students produce high-quality meals and serve the public. Fee $130 per credit hour Lab Fee. For Certificate Program Only. Prerequisite: HPRM 2012. |
| HPRM 2016 | 3 credits Essentials of Pastry & Baking |
Introductory baking and pastry theory and techniques including mise en place, yeast breads, pastry doughs and batters, custards, creams, mousses, fillings, frostings, dessert sauces, and plated desserts. Fee $130 per credit hour Lab Fee. For Certificate Program Only. Prerequisite: HPRM 2012. |
| HPRM 2017 | 3 credits Food Composition & Sanitation |
Basic food composition, nutrition and menu development, and the relationship between nutrition, health, and life span. Includes kitchen safety and sanitation, foodborne illnesses, pathogens, contamination, storage, proper cooking, and related topics. Fee $130 per credit hour Lab Fee. For Certificate Program Only. Prerequisite: HPRM 2012. |
| HPRM 2018 | 3 credits Intro to Garde Manger |
Introductory theory and techniques of Garde Manger—the art of the cold kitchen. Skills include cold sauces and soups, salads and sandwiches, cured and smoked foods, sausages, terrines, pâtés, galantines, roulades, cheese, appetizers, hors d’oeuvres, condiments, crackers, and pickles. Fee $130 per credit hour Lab Fee. For Certificate Program Only. Prerequisite: HPRM 2012. |
| HPRM 2019 | 2 credits Culinary Internship |
Work-based learning enabling students to develop practical skills, relate theory to practice, and gain industry experience in hospitality and tourism settings. Includes weekly reports and a final report. Fee $130 per credit hour Lab Fee. For Certificate Program Only. Prerequisite: HPRM 2012. |
| HPRM 2056 | 2 credits Restaurant Service Management Lab |
Lab course designed to provide students with hands-on restaurant service and management experience in an applied setting. |
| HPRM 2111 | 1 credit Intermediate/Hospitality Industry Experience |
Introduction to internship requirements and development of job search skills for hospitality careers. Prerequisite: HPRM 1050 or permission of instructor. |
| HPRM 2751–2760 | 3 credits Special Topics in Hospitality |
Current topics in hospitality management. May be repeated for credit with change in topic. |
| HPRM 2900 | 1–30 credits Intermediate ELC in Hospitality Management |
Experiential learning credit (ELC) through a formal evaluation process. |
| HPRM 2999 | 1 credit Purchasing/Hospitality Industry |
Purchasing in commercial restaurants, hotels, institutional food service, contract food service, catering, and quick service operations. |
| HPRM 3010 | 1 credit Hospitality & Resort Colloquium |
Introduction to the hospitality and resort industry through presentations and discussions led by major industry professionals. Students submit a synopsis of each speaker's key points. Prerequisite: junior standing. |
| HPRM 3012 | 3 credits Culinary Theory & Skills |
In-depth culinary theory and techniques; students develop skills in kitchen safety and sanitation, knife skills, stock production, soups, sauces, breakfast cooking, and fresh pasta. Includes basic culinary units of measure, history, and professionalism. Fee $60 per credit hour Lab Fee. |
| HPRM 3013 | 3 credits Advanced Culinary Skills |
Advanced culinary theory and techniques; students refine skills in meat and seafood identification and fabrication, dry and moist heat methods, and combination cooking methods. Includes review of poultry, meat, seafood, vegetables, fruits, pastas, legumes, and rice. Fee $60 per credit hour Lab Fee. Prerequisite: HPRM 2012. |
| HPRM 3014 | 3 credits Pastry & Baking |
In-depth baking and pastry theory and techniques including yeast breads, pastry doughs and batters, custards, creams, mousses, fillings, frostings, dessert sauces, and plated desserts. Fee $60 per credit hour Lab Fee. |
| HPRM 3015 | 3 credits Food Analysis |
In-depth understanding of food composition and analysis. Topics include fundamentals of nutrition, developing and marketing healthy recipes and menus, and the relationship between nutrition, health, and life span. Fee $60 per credit hour Lab Fee. |
| HPRM 3016 | 3 credits Garde Manger |
In-depth theory and techniques of Garde Manger—the art of the cold kitchen. Includes cold sauces and soups, salads, sandwiches, cured and smoked foods, sausages, terrines, pâtés, galantines, roulades, cheese, appetizers, hors d’oeuvres, condiments, crackers, and pickles; culminates in a Grand Buffet. Fee $60 per credit hour Lab Fee. Prerequisite: HPRM 2012. |
| HPRM 3017 | 3 credits Culinary Procurement & Purchasing |
In-depth understanding of purchasing and procurement of food, supplies, and equipment—from vendor selection and specification writing through purchasing, delivery, storage, cost analysis, yields, pricing formulas, controls, and record keeping. Fee $60 per credit hour Lab Fee. Prerequisite: HPRM 2012. |
| HPRM 3018 | 3 credits International Cuisine |
Explores cuisines from Central and South America, Europe, Asia, and beyond, emphasizing culture and history to understand the evolution of flavors and philosophies in international cuisine. Fee $60 per credit hour Lab Fee. Prerequisite: HPRM 2012. |
| HPRM 3021 | 3 credits Artisan Breads & Pastries |
Skills and techniques for artisan breads and pastries including yeasted breads, rolls, savory quick breads, petit fours, puff pastry, phyllo dough, pâte à choux, and more. Includes ingredient properties, baker’s percentage system, scaling, mixing techniques, fermentation, and baking methodology. Fee $60 per credit hour Lab Fee. Prerequisite: HPRM 2012. |
| HPRM 3022 | 3 credits Plated Desserts |
Elements and principles of design for plated desserts, including plate composition, portioning, flavor pairings, textures, temperature, balance, and decorative techniques such as stenciling and chocolate striping. Fee $60 per credit hour Lab Fee. Repeatable. Prerequisite: HPRM 2012. |
| HPRM 3023 | 3 credits Chocolate & Confections |
Advanced theory and techniques for pralines, bon bons, truffles, marzipan, molded and hand-dipped chocolates, caramels, nougats, pâte de fruit, and other confections. Includes planning and creation of small chocolate and sugar showpieces. Fee $60 per credit hour Lab Fee. Repeatable. Prerequisite: HPRM 2012. |
| HPRM 3024 | 3 credits Contemporary Cakes |
Modern cake assembly and decoration using contemporary technology and equipment. Topics include small cakes decorated as a whole, molded cakes, and versatile items usable as cakes, desserts, or individual pastries. Fee $60 per credit hour Lab Fee. Repeatable. Prerequisite: HPRM 2012. |
| HPRM 3050 | 3 credits Food/Beverage Controls |
Fundamentals of food, beverage, and labor cost control through menu planning, menu engineering, and cost analysis. |
| HPRM 3060 | 1 credit Food & Beverage Production Theory |
Roles and standard operating procedures for food and beverage operations in lodging settings. Emphasis on food preparation techniques, purchasing procedures, kitchen and dining equipment, product identification, and guest service styles and standards. |
| HPRM 3061 | 1 credit Food & Beverage Kitchen Lab |
Laboratory course designed to accompany HPRM 3060, providing applied experience in food and beverage production. |
| HPRM 3062 | 1 credit Restaurant Management Service Lab |
Lab course providing an understanding of quantity food production principles and techniques. Students apply organizational and management skills in the actual operation of a restaurant facility. |
| HPRM 3070 | 4 credits Food Production & Service |
Theory, application, and understanding of safe food production methods and terminology; operation of culinary hand tools and equipment (including knife usage); and fundamentals of property service techniques and beverage handling. Fee $60 per credit hour Lab Fee. Prerequisite: HPRM 1050. |
| HPRM 3130 | 3 credits Hospitality Law, Ethics & Risk |
Laws and regulations applicable to ownership and operation of inns, hotels, resorts, restaurants, bars, and other hospitality businesses, and legal/ethical issues that influence management decisions. |
| HPRM 3315 | 3 credits Hospitality Human Resource Management |
Acquisition, utilization, and retention of human resources in the hospitality industry; human resource planning, job analysis, recruitment, selection, orientation, training, development, motivation, associate relations, performance appraisal, and related legal issues. |
| HPRM 3320 | 3 credits Hospitality Industry Revenue Management |
Fundamental principles and concepts of revenue management including capacity management, duration control, revenue forecasting, discounting, displacement analysis, rate management, and dynamic pricing. |
| HPRM 3330 | 2 credits Managing Hotel & Resort Operations |
Management of critical resources for running hotel and resort operations efficiently and effectively, with emphasis on customer service, service quality, and service delivery. |
| HPRM 3331 | 1 credit Lodging Management Lab |
Laboratory course designed to accompany HPRM 3330, reinforcing lodging management concepts through applied experiences. |
| HPRM 3600 | 3 credits Entertainment Management |
Fundamental standards, techniques, and practices of club, cruise, gaming, theme park, and special events management. Prerequisite: HPRM 1050. |
| HPRM 3650 | 3 credits Commercial & Recreational Food Service Management |
Overview of the commercial foodservice industry including history, operation types (amusement, stadium, corporate, military, etc.), employment opportunities, professional development, certifications, and networking. Fee $60 per credit hour Lab Fee. |
| HPRM 3680 | 3 credits Intro to Wine & Spirits |
Management principles and procedures related to the sale and service of alcohol and specialty beverages in the hospitality industry, including tasting and sensory analysis. Permit required; must be 21+ to register. Fee $60 per credit hour Lab Fee. |
| HPRM 3700 | 3 credits Reel Food: Culinary in Movies |
Examines food as a central theme in film and its role in story, character development, and visual expression. Students recreate featured dishes and explore the cuisines and techniques represented. Fee $60 per credit hour Lab Fee. |
| HPRM 3810 | 3 credits Food Safety & Sanitation in Hospitality |
Introduction to sanitation in public health as it relates to the foodservice industry, including potential hazards inherent in food production and operation. Fee $60 per credit hour Lab Fee. |
| HPRM 3911 | 1 credit Pre-Internship in HPRM |
Focus on requirements and processes for applying and successfully completing an internship in the Kemmons Wilson School of Hospitality and Resort Management. Includes professionalism and resume writing skills. Prerequisite: HPRM 1050. |
| HPRM 4000 | 3 credits Culinary Tourism |
Theory and principles of food tourism, experiential food travel, and leisure food-related activities. Focus on food as heritage and “culinary identity” and how food shapes destinations, personal identities, and communities. Includes readings and local explorations. Fee $60 per credit hour Lab Fee. |
| HPRM 4007 | 3 credits Resort & Timeshare Management |
Overview of the dynamic resort and distinctive lodging industry and differences in core lodging competencies between resorts and traditional hotels, including accounting and human resources. |
| HPRM 4012 | 3 credits Senior Culinary Design |
Capstone culinary course where students apply skills in menu development, costing, ordering, preparing, cooking, serving, managing, and follow-through to execute a culminating event or dinner. Fee $60 per credit hour Lab Fee. Note: Permit required. |
| HPRM 4020 | 3 credits Foundations of Project Management for Hospitality Industry |
Covers fundamental managerial and technical aspects of modern project management with tools and techniques specific to the hospitality industry. By course end, students master basic project management theory and practice. Fee $60 per credit hour Lab Fee. Repeatable. Prerequisite: 60 or more credit hours. |
| HPRM 4021 | 3 credits Banquet and Catering Management |
In-depth understanding of quantity food production as applied to catering. Students design, plan, set up, prepare, and serve banquet and catering functions. Fee $60 per credit hour Lab Fee. Repeatable. Prerequisite: HPRM 2012. |
| HPRM 4022 | 3 credits Special Events Management Capstone |
Capstone course providing an in-depth understanding of managing major events such as festivals, weddings, and galas. Topics include marketing, ticketing, operations, budgeting, customer service, and evaluation. Culminates in planning and executing a major special event. Fee $60 per credit hour Lab Fee. Repeatable. Permit required. |
| HPRM 4101 | 1–12 credits Field Experience in Hospitality & Resort Management |
Work-based experiential learning in collaboration with industry leaders. Credit ranges from 1–12 hours and requires Internship Coordinator permission and approval. Includes timesheets and site supervisor evaluations. Fee $60 per credit hour Lab Fee. |
| HPRM 4111 | 1 credit Professional Development/Hospitality |
Fundamentals of resume preparation, interviewing strategies, and business etiquette, supported by professional development workshops and guest presentations. Fee $60 per credit hour Lab Fee. Prerequisites: HPRM 1050, HPRM 2111, and senior standing in HPRM. |
| HPRM 4301 | 3 credits Event Management for HPRM/PR |
Researching, planning, coordinating, marketing, managing, and evaluating special events in the hospitality industry with special attention to public relations needs. Includes hands-on experience. Prerequisite: 60 hours of coursework. Same as JOUR 4301. |
| HPRM 4302 | 3 credits International Events |
Overview of planning events outside the U.S. or events with significant international participation. Topics include destination assessment, currency exchange, language and cultural considerations, travel preparation, and safety/risk assessment. Fee $60 per credit hour Lab Fee. |
| HPRM 4320 | 3 credits Hospitality Services Marketing |
Principles and models of services marketing with a focus on hospitality. Includes expansion of traditional marketing mix variables and development of hospitality service concepts, marketing plans, and service quality assessments. |
| HPRM 4322 | 3 credits Advanced Food/Beverage Management |
Foundations of managing restaurants and associated beverage operations, including planning and control procedures, human resources, customer service, marketing strategies, and emerging technologies. |
| HPRM 4323 | 3 credits Advanced Culinary Skills Lab |
Advanced Culinary Arts course preparing students for careers across the food industry, including food production and services, food science, dietetics, nutrition, and baking and pastry arts. Emphasizes intensive laboratory experiences, cost control, purchasing, marketing trends, and nutrition accommodations. Prerequisite: HPRM 2012. |
| HPRM 4331 | 3 credits Advanced Resort/Lodging Management |
Issues, theories, and best practices of the resort and lodging industry, with emphasis on advanced operational and management perspectives. |
| HPRM 4340 | 3 credits Information Technology in HPRM |
Framework for information technology and systems development methodologies in hospitality. Focus on strategic IT planning, current issues in networked environments, and using technology to achieve organizational goals. |
| HPRM 4350 | 3 credits Properties Development/Planning |
Problems and opportunities inherent in developing and planning resort and hospitality facilities, including property development sequence, conceptual and space planning, design criteria, and construction management, with integrated design, operations, financial, and real estate perspectives. |
| HPRM 4400 | 3 credits International Hospitality |
Issues, challenges, and practices of the global hospitality and tourism marketplace. |
| HPRM 4401 | 3 credits Management of Tourism |
Tourism as a system; interaction of tourism components and the manager’s influence on tourism’s success. |
| HPRM 4620 | 3 credits Hospitality Operational Analysis |
Management tools and techniques for analyzing the operational effectiveness of hotels and resorts. |
| HPRM 4630 | 3 credits Social Communications Strategies/Analytics |
Integration of social media techniques and trends into business strategy; advanced principles of the social value chain and enterprise systems; formulation of action plans combining key social media networks and tools. |
| HPRM 4700 | 3 credits Integrative Challenge |
Capstone course integrating academic and experiential learning through service-learning projects that build leadership skills. |
| HPRM 4751–4760 | 1–6 credits Special Topics in HPRM |
Current topics in hospitality and resort management. May be repeated for credit with change in topic. Fee $60 per credit hour Lab Fee. |
| HPRM 4900 | 1 credit Advanced ELC in Hospitality |
Students may earn up to 30 upper-division hours of experiential learning (ELC/PLA) credit through a formal evaluation process. Fee $60 per credit hour Lab Fee. |
| HPRM 4910 | 1–6 credits HPRM Problems |
Approved research projects with faculty supervision. Fee $60 per credit hour Lab Fee. Prerequisite: senior standing and permission of department chair. |
| HPRM 4911 | 3 credits Hospitality Management Internship |
Work-based learning enabling students to develop practical skills, relate theory to practice, and gain substantial industry experience in hospitality and tourism organizations. Includes weekly reports and a final report. Prerequisites: HPRM 3911, junior standing, and minimum 2.7 GPA. |
| HPRM 4996 | 3 credits Senior Honors Thesis |
Independent research open only to students enrolled in the Honors Program. Thesis is supervised by an area faculty member. Fee $60 per credit hour Lab Fee. Prerequisite: senior standing. |
| Course | Credits & Title | Description |
| HPRM 1050 | 3 Credits Business of Hospitality |
Varied aspects of lodging, food service, clubs, cruise lines, natural and man-made attractions; transportation, infrastructure, retail businesses, sports, special events and activities, outfitters, tour operators, travel management, and destination marketing organizations. |
| HPRM 2012 | 3 Credits Introduction to Culinary Arts |
Fundamental culinary theory and techniques, including kitchen safety and sanitation, knife skills, stock production, soups, sauces, breakfast cooking, and fresh pasta. Also covers basic culinary units of measure, culinary history, and professionalism in the culinary industry. Fee $60 per credit hour Lab Fee. |
| HPRM 3330 | 2 Credits Managing Hotel & Resort Operations |
Management of critical resources for running hotel and resort operations in an effective and efficient manner, with emphasis on customer service, service quality, and service delivery. |
| HPRM 3331 | 1 Credit Lodging Management Lab |
Laboratory course designed to accompany HPRM 3330, reinforcing lodging management concepts through applied, hands-on experiences. |
| HPRM 4320 | 3 Credits Hospitality Services Marketing |
Principles and models of services marketing with a focus on the hospitality services industry. Includes expansion of the traditional marketing mix and development of hospitality service concepts, marketing plans, and service quality assessments. |
| HPRM 4620 | 3 Credits Hospitality Operational Analysis |
Management tools and analytical techniques used to evaluate and improve the operational effectiveness of hotels and resorts. |
| HPRM 4700 | 3 Credits Integrative Challenge |
Capstone course integrating academic and experiential learning through service-learning projects that build leadership skills and synthesize prior coursework in hospitality and resort management. |