Course descriptions & grades
HMD 401 – HOTEL LAW
Legal aspects of the innkeeper-guest relationship with particular attention to personal and property liability.
Grade: A
HMD 101 – INTRODUCTION TO HOSPITALITY
Survey of the history, likely direction, and dynamics of the hospitality from the perspective of the global economy, with emphasis on the wide variety of career opportunities.
Grade: A
HMD 408 – LABOR-MANAGEMENT RELATIONS
Analysis of labor-management relations in the hospitality industry through historical reference, case studies, and on-the-job incidents. Includes material on contract provisions, negotiations, and interpretation.
Grade: A-
HMD 359 – PERSONNEL ADMINISTRATION IN THE HOSPITALITY INDUSTRY
Planning for management of personnel, including recruitment, selection, and evaluation of employees in the hospitality industry. Job analyses and descriptions developed and government regulations examined.
Grade: A
HMD 395 – FACILITIES MANAGEMENT
Explores the engineering and maintenance requirements peculiar to the hospitality industry. Special emphasis on environmental issues, modernization, building operating systems, and resource management.
Grade: A
TCA 380 – HOSPITALITY MARKETING I
Organization of hospitality marketing functions: Primary focus on marketing programs and their role in the management of successful hospitality organizations.
Grade: B+
HMD 407 – ORGANIZATIONAL THEORY APPLIED TO THE SERVICE INDUSTRY
Interaction of people in the work environment; examination of organizational behaviour and structures with special application to the service industry.
Grade: A-
HIS 100 – HISTORICAL ISSUES AND CONTEMPORY MAN
Designed to create, particularly for the non-major, an awareness of the ideas, individuals and social forces that have shaped U.S. history. (Satisfies the United States and Nevada Constitutions requirement.
Grade: A
MIS 101 – INTRODUCTION TO MANAGEMENT INFORMATION SYSTEMS
Concepts and application systems of management Information Systems. Introduction to hardware, software, data, and file concepts. Microcomputer applications software including word processing, spreadsheet, data base, Internet, and presentation software.
Grade: A
TCA320 – HOSPITALITY ACCOUNTING I
Hospitality accounting principles and practices pursuant to the industry’s uniform system of accounts.
Grade: A
TCA 488 – SPECIAL EVENTS MANAGEMENT
Management and operational activities of special events, including fairs, festivals, sporting events and grand openings.
Grade: A
TCA 321 – HOSPITALITY ACCOUNTING II
Analysis of departmental operating statements for use by department heads and general management.
Grade: A
FAB 461 – FOOD AND BEVERAGE COST CONTROL
Duties and responsibilities of the manager for budgeting and forecasting cost, and developing and maintaining internal controls in restaurants, catering and all types of food and beverage operations.
Grade: A
ECO 261 – STATISTICAL METHODS
Descriptive and inferential statistics for the prediction and decision making with managerial and economic applications. Includes probability theory and distributions, hypothesis testing and regression analysis.
Grade: A
CNS 310X – ANOMALIES OF THE MIND
Sleep and dreaming, hypnosis, déja vu, delirium and a host of other altered states considered from psychological, medical, physiological and historical perspectives.
Grade: A
HMD 376 F – FIELD EXPERIENCE
Preparation of a feasibility study for a non-profit organization, which is collecting and redistributing unused items from hotels.
Grade: A
TCA 376 B – INTERACTIVE HOSPITALITY MARKETING
A practical experience-based course designed to facilitate the development of management and leadership skills associated with the planning and implementation of a major special event, UnlVino 2001
Grade: A
ENG 113 – Composition I for International Students
For non-native speakers of English to develop fluency and confidence in writing by extensive practice in the narrative, descriptive, and expository modes of discourse.
Grade: A
FIN 301 – Principles of Managerial Finance
Finance function within business organizations; tools and techniques of financial management. Topics include financial mathematics; valuation of securities; financial analysis; capital budgeting; concepts of capital structure and dividend policy; and working capital management.
Grade: A
FAB 258 – Sanitation
This Course focuses on food service sanitation and foodservice safety.
Grade: A
FAB 259 – Food Service Operations Fundamentals
This course provides student with knowledge of the basic principles of food service production and service. The primary focus is on food service sanitation and safety, culinary techniques and service management.
Grade: A
HMD 320 – Working with Diversity
This course provides students with a basis for improved understanding and ability to effectively manage a diverse hospitality/service industry workforce. Dimensions of diversity are presented and discussed from historical, psychological, and sociological perspectives to provide a depth of understanding and appreciation of difference and its impact on society and work. Relevant organizational behavior theories link students’ understanding of history and perceptual processes with the management of diversity in the workplace. Case studies and other interactive exercises are an important component of the course — students are expected to think critically and participate actively.
Course content is divided into three main sections: developing individual competency to manage diversity, understanding the dimension of diversity from a social and historical perspective, and developing organizational competency to manage diversity.
Grade: A-
ENG 114 – Composition II for International Students
Continuation of ENG 113 with emphasis on critical thinking and practice in persuasive discourse as applied to selected literary texts.
Grade: A
ENG 231 – World Literature
Introduction to world masterworks from the beginning through the Renaissance.
Grade: A
PSY 101 – General Psychology
This course is designed to provide an overview of scientific psychology. This overview will include important theories and facts from each of the specialty areas within psychology as well as a discussion of the methods and reasoning skills used for social science inquiry.
Grade: A
HMD 454 – Hotel-Motel Operations and Management
Organization and operation of hotels and their various departments with emphasis on the techniques and tools of management. This course is the capstone course for the Hotel Administration degree and is designed to integrate the various courses thought in the Hotel College.
Grade: A-
