 | | Course ID: | HFIM 2500. 3 hours. | | Course Title: | Introduction to Hospitality and Food Industry Management | Course
Description: | Major components and organizational structure of the hospitality
and food industry. An introduction to hospitality and food
industry business management principles, sales and marketing
principles, financial planning and budgeting principles, and
business ethics. | | Athena Title: | Intro Hospitality Food Ind Mgm | Semester Course
Offered: | Offered fall and spring semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 3000. 3 hours. | | Course Title: | Hospitality and Food Industry Marketing | Course
Description: | Analysis of services provided to consumers in the hospitality and food industry and the application of fundamental consumer marketing and research concepts to these services, including lodging, food services, and special events. | | Athena Title: | Hospitality Food Industry Mark | | Equivalent Courses: | Not open to students with credit in HFIM 3000E | | Prerequisite: | HFIM 2500 and (AAEC 2580 or AAEC 2580E or ECON 2106 or ECON 2106E or ECON 2106H) | Semester Course
Offered: | Offered spring semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 3000E. 3 hours. | | Course Title: | Hospitality and Food Industry Marketing | Course
Description: | Analysis of services provided to consumers in the hospitality and food industry and the application of fundamental consumer marketing and research concepts to these services, including lodging, food services, and special events. | | Athena Title: | Hospitality Food Industry Mark | | Equivalent Courses: | Not open to students with credit in HFIM 3000 | | Nontraditional Format: | This course will be taught 95% or more online. | | Prerequisite: | HFIM 2500 and (AAEC 2580 or AAEC 2580E or ECON 2106 or ECON 2106E or ECON 2106H) | Semester Course
Offered: | Offered spring semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 3150. 3 hours. | | Course Title: | Hospitality and Food Industry Human Resource Management | Course
Description: | Application of human resource management in hospitality and food
industry environments; recruitment, selection, training,
compensation, motivation, and performance appraisals; labor
relations and government regulations specific to the hospitality
and food industry. | | Athena Title: | Hosp and Food Ind Hum Res Mgmt | | Prerequisite: | HFIM 2500 | Semester Course
Offered: | Offered spring semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 3160. 1 hour. | | Course Title: | Hospitality and Food Industry Professional Development | Course
Description: | Professional development preparation to facilitate effective
career management. Must be completed prior to internships. | | Athena Title: | Hosp and Food Ind Prof Dev | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 3180. 3 hours. | | Course Title: | Hospitality and Food Industry Law and Liability | Course
Description: | Survey of the primary laws and regulations that apply to the
hospitality and food industry and how to effectively manage the
common legal issues/liabilities faced by hospitality and food
managers. | | Athena Title: | Hos Food Ind Law and Liability | | Prerequisite: | HFIM 2500 | Semester Course
Offered: | Offered fall semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 3210. 3 hours. | | Course Title: | Hospitality and Food Industry Financial Management | Course
Description: | Financial concepts, principles, and analysis related to the
function of firms in the hospitality and food industry, including
financial statements, budgeting, and investment analysis. | | Athena Title: | Hosp and Food Ind Fin Mgmt | | Prerequisite: | (ACCT 1160 or ACCT 2101 or ACCT 2101E or ACCT 2101H) and (HFIM 2500 or STAT 2000) and (AAEC 2580 or AAEC 2580E or ECON 2106 or ECON 2106E or ECON 2106H) | Semester Course
Offered: | Offered spring semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 3560. 3 hours. | | Course Title: | Hospitality and Food Industry Facilities Management | Course
Description: | Introduction to building systems and facilities management for
hospitality and food industry establishments. Explores the
engineering and maintenance requirements peculiar to the
hospitality and food industry. Special emphasis on
sustainability, building operating systems, and resource
management. | | Athena Title: | Hosp and Food Ind Fac Mgmt | | Prerequisite: | HFIM 2500 | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 3910. 3 hours. | | Course Title: | Hospitality Management Internship | Course
Description: | Application of principles and theories of hospitality and food
industry management in a professional industry setting.
Restricted to HFIM majors. | | Athena Title: | Hospitality Mgmt Internship | | Nontraditional Format: | Student will be required to work 200 hours with an approved
company or organization during the semester registered. | | Prerequisite: | HFIM 2500 and HFIM 3160 | Semester Course
Offered: | Offered fall, spring and summer semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 4060. 3 hours. | | Course Title: | Hotel and Lodging Operations | Course
Description: | An overview of the components of hotel and lodging operations; a
historical view of the development of the hotel and lodging
industry; an understanding of the functions of front and
back-of-the-house hotel and lodging operations; classifications
of hotel and lodging products and services; and trends in hotel
and lodging development and operations. | | Athena Title: | Hotel and Lodging Operations | | Nontraditional Format: | Completion of a rooms division practicum that exposes students to
the housekeeping and front desk operations at the Georgia Center
hotel is a required course activity. | | Prerequisite: | HFIM 2500 and (AAEC 2580 or AAEC 2580E or ECON 2106 or ECON 2106E or ECON 2106H) | Semester Course
Offered: | Offered spring semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 4080. 3 hours. | | Course Title: | Food and Beverage Operations | Course
Description: | Food service operations, including history, types of operations,
functions of front and back-of-the-house, facilities design,
equipment, basic cooking principles, dining room service, and
trends in food and beverage operations. | | Athena Title: | Food and Beverage Operations | | Nontraditional Format: | Completion of a practicum in the food and beverage operations of
the Georgia Center is a required course activity. | | Prerequisite: | HFIM 2500 and (AAEC 2580 or AAEC 2580E or ECON 2106 or ECON 2106E or ECON 2106H) | Semester Course
Offered: | Offered fall semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 4580. 3 hours. | | Course Title: | Meetings and Event Planning | Course
Description: | Overview of the meeting and event sector of the hospitality and
food industry. Examination of the role and tasks of the event
planner. | | Athena Title: | Meetings and Event Planning | | Prerequisite: | HFIM 2500 | Semester Course
Offered: | Offered spring semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 4670. 3 hours. | | Course Title: | Hotel and Lodging Sales and Revenue Management | Course
Description: | Functions of a hotel and lodging sales department, including
group, transient, and banquet sales, selected sales, and customer
service techniques. Introduces revenue management concepts and
the systems utilized to maximize revenue and profit in lodging
operations. | | Athena Title: | Lodging Sales and Revenue Mgmt | | Prerequisite: | HFIM 2500 and HFIM 3210 | Semester Course
Offered: | Offered fall semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 4910. 3 hours. | | Course Title: | Hospitality and Food Industry Senior Capstone | Course
Description: | Synthesis of previous coursework. Application of multi-
disciplinary principles to the analysis of hospitality and
food industry case studies. To be completed final semester. | | Athena Title: | Hosp and Food Ind Sr Capstone | | Nontraditional Format: | Students will design a project under the guidance of the
instructor. | | Prerequisite: | Fourth-year student standing and permission of department | Semester Course
Offered: | Offered spring semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 4960R. 1-6 hours. Repeatable for maximum 16 hours credit. | | Course Title: | Faculty-Mentored Undergraduate Research I | Course
Description: | Faculty-supervised independent or collaborative inquiry into
fundamental and applied problems within a discipline that requires
students to gather, analyze, synthesize, and interpret data and to
present results in writing and other relevant communication
formats. | | Athena Title: | Undergraduate Research I | | Nontraditional Format: | This course belongs to a progressive research course sequence to
promote a student's increasing skill development and depth of
inquiry, as well as growing independent research capability.
This course requires the close supervision of a faculty member
as the student undertakes a systematic and in-depth inquiry into
unknown, fundamental, and applied problems. In some cases, the
student will work collaboratively as part of a research team.
The student will have to apply understanding of the discipline
to identify or shape research questions and apply skills and
techniques learned to the research project. Students will gather
data, synthesize relevant literature, analyze, and interpret
data. The student will present results in writing or through
participation in research-group or program meetings and meetings
with their faculty mentor. The student will receive feedback
from the faculty mentor on their research progress and written
or oral presentation of results. A minimum of 45 hours of work
per credit hour per semester is required. | | Prerequisite: | Permission of department | Semester Course
Offered: | Offered fall, spring and summer semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 4970R. 1-6 hours. Repeatable for maximum 8 hours credit. | | Course Title: | Faculty-Mentored Undergraduate Research II | Course
Description: | Faculty-supervised independent or collaborative inquiry into
fundamental and applied problems within a discipline that requires
students to gather, analyze, synthesize, and interpret data and to
present results in writing and other relevant communication
formats. | | Athena Title: | Undergraduate Research II | | Nontraditional Format: | These courses belong to a progressive research course sequence
to promote a student's increasing skill development and depth of
inquiry, as well as growing independent research capability. The
courses require the close supervision of a faculty member as the
student undertakes a systematic and in-depth inquiry into
unknown, fundamental, and applied problems. In some cases, the
student will work collaboratively as part of a research team.
The student will have to apply understanding of the discipline
to identify or shape research questions and apply skills and
techniques learned to the research project. Students will gather
data, synthesize relevant literature, analyze, and interpret
data. The student will present results in writing or through
participation in research-group or program meetings and meetings
with their faculty mentor. The student will receive feedback
from the faculty mentor on their research progress and written
or oral presentation of results. A minimum of 45 hours of work
per credit hour per semester is required. | | Prerequisite: | Permission of department | Semester Course
Offered: | Offered fall, spring and summer semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 4980R. 1-6 hours. Repeatable for maximum 8 hours credit. | | Course Title: | Faculty-Mentored Undergraduate Research III | Course
Description: | Faculty-supervised independent or collaborative inquiry into
fundamental and applied problems within a discipline that requires
students to gather, analyze, synthesize, and interpret data and to
present results in writing and other relevant communication
formats. | | Athena Title: | Undergraduate Research III | | Nontraditional Format: | These courses belong to a progressive research course sequence
to promote a student's increasing skill development and depth of
inquiry, as well as growing independent research capability. The
courses require the close supervision of a faculty member as the
student undertakes a systematic and in-depth inquiry into
unknown, fundamental, and applied problems. In some cases, the
student will work collaboratively as part of a research team.
The student will have to apply understanding of the discipline
to identify or shape research questions and apply skills and
techniques learned to the research project. Students will gather
data, synthesize relevant literature, analyze, and interpret
data. The student will present results in writing or through
participation in research-group or program meetings and meetings
with their faculty mentor. The student will receive feedback
from the faculty mentor on their research progress and written
or oral presentation of results. A minimum of 45 hours of work
per credit hour per semester is required. | | Prerequisite: | Permission of department | Semester Course
Offered: | Offered fall, spring and summer semester every year. | | Grading System: | A-F (Traditional) |
| | | Course ID: | HFIM 4990R. 1-6 hours. Repeatable for maximum 8 hours credit. | | Course Title: | Undergraduate Research Thesis (or Final Project) | Course
Description: | Faculty-supervised independent or collaborative inquiry into
fundamental and applied problems within a discipline that requires
students to gather, analyze, synthesize, and interpret data.
Students will write or produce a thesis or other professional
capstone product, such as a report or portfolio that describes
their systematic and in-depth inquiry. | | Athena Title: | Undergraduate Thesis | | Nontraditional Format: | This is a capstone course under the direct supervision of a
faculty member. This course may be the culmination of the 4960R-
4980R sequence. Students will write a thesis or other
professional capstone product, such as a report or portfolio,
that describes their systematic and in-depth inquiry into an
unknown, fundamental, or applied problem. The thesis or capstone
product is written in close collaboration with the faculty
member and must be approved by that faculty member and/or the
department. The student will apply understanding of the
discipline to identify or shape the research question and apply
skills and techniques learned to complete the research project.
The student will have gathered data, synthesized relevant
literature and materials, analyzed, and interpreted data. The
student will demonstrate in writing the contribution of their
work to the discovery and interpretation of knowledge
significant to their field of study. The student will have
presented results in the form of a properly formatted,
professionally rigorous thesis document or other appropriate
professional capstone product and through the formal
presentation of the thesis or product to faculty and peers
during an approved event. The student will receive feedback from
the faculty member on the overall execution of their thesis
project, the written thesis, and their presentation. | | Prerequisite: | Permission of department | Semester Course
Offered: | Offered fall, spring and summer semester every year. | | Grading System: | A-F (Traditional) |
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