Courses with the HBM Subject

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The online catalog includes the most recent changes to courses and degree requirements that have been approved by the Faculty Senate, including changes that are not yet effective. Courses showing two entries of the same number indicate that the course information is changing. The most recently approved version is shown first, followed by the older version, in gray, with its last-effective term preceding the course title. Courses shown in gray with only one entry of the course number are being discontinued. Course offerings by term can be accessed by clicking on the term links when viewing a specific campus catalog.

Hospitality Business Management (HBM)

No letter-graded course offered by the Carson College of Business may be taken for a Pass, Fail (P, F) grade.

101 Professional and Career Development for the Business World 1 Preparation for employment in today's business environment; focus on career/professional development (resume and cover letter development, interview skills, career services, professional expectations, networking, and etiquette). Typically offered Fall, Spring, and Summer.

131 Introduction to Hospitality Business Management 3 Historical development and organizational structure of the hospitality service industries. Typically offered Fall and Spring. Cooperative: Open to UI degree-seeking students.

158 Basic Restaurant Operations and Service 3 General restaurant operating concepts, dining room service procedures and food safety; sanitation principles.

231 Introduction to Beverage Management 1 Overview of the beverage industry including history, trends, opportunities, logistics, legal/regulatory for non-alcoholic beverages and alcoholic beverages. Typically offered Fall and Spring.

235 [SSCI] Travel, Society, and Business 3 Social, cultural, economic, and environmental practices and principles in global travel and tourism. Typically offered Fall and Spring. Cooperative: Open to UI degree-seeking students.

258 Fundamentals of Cooking 3 (1-6) Practical applications of cooking techniques, dining room service, and restaurant operations including safety, sanitation, flow of goods and industry trends. Typically offered Fall and Spring. Cooperative: Open to UI degree-seeking students.

258 (Effective through Summer 2024) Fundamentals of Cooking 3 (1-6) Practical applications of cooking techniques, dining room service, and restaurant operations including safety, sanitation, flow of goods and industry trends. Typically offered Fall and Spring.

270 Exploring the Business of Aging 3 Introduction to the unique aspects of managing senior housing communities, focusing on the social model of this hospitality-based business. Field trip required. (Formerly HBM 375.) Typically offered Fall and Spring.

275 Special Topics V 1-15 May be repeated for credit. S, F grading.

280 Hospitality Systems 3 Management functions relating to the planning and operation of various lodging, food, and beverage businesses. Typically offered Fall and Spring.

298 Internship Experience V 1 (0-3) to 12 (0-36) May be repeated for credit; cumulative maximum 12 credits. Cooperative educational internship with a hospitality business, government, or non-profit organization. Typically offered Fall, Spring, and Summer. S, F grading.

301 Introduction to Event Planning 3 Course Prerequisite: Admitted to a major in the College of Business or minor in Hospitality Business Management; junior standing. Overview of event planning industry, including components, interrelationships, economics, and theory. Typically offered Fall.

350 Beverage Management 3 (2-2) Course Prerequisite: Must be at least 21 years old. Beverage operations; detailed study of wines and spirits; consideration of social impacts such as trends in consumption. Typically offered Fall and Spring.

350 (Effective through Fall 2024) Beverage Management 3 Course Prerequisite: Must be at least 21 years old. Beverage operations; detailed study of wines and spirits; consideration of social impacts such as trends in consumption. Typically offered Fall and Spring.

358 Foodservice Systems and Control 3 Course Prerequisite: ACCTG 230 or 298; B A 204, 205, and 206 or concurrent enrollment, or B A 212 or concurrent enrollment; admitted to a major in the College of Business or minor in Hospitality Business Management. Operational control processes, control systems, and cost analysis procedures in food and beverage management. Typically offered Fall and Spring.

375 (Effective through Summer 2024) Exploring the Business of Aging 3 Introduction to the unique aspects of managing senior housing communities, focusing on the social model of this hospitality-based business. Field trip required. (Effective fall 2024, course will be offered as HBM 270.) Typically offered Fall and Spring.

381 [M] Hospitality Leadership and Organizational Behavior 3 Course Prerequisite: B A 203, 211, or MGMT 301; admitted to a major in the College of Business or minor in Hospitality Business Management. Focusing on interpersonal skills and group dynamics; covers key hospitality leadership and management issues. Typically offered Fall and Spring. Cooperative: Open to UI degree-seeking students.

383 Meeting and Convention Management 3 Course Prerequisite: HBM 301; admitted to a major in the College of Business or minor in Hospitality Business Management. Theory and practice of meeting/convention/event management, including goals, organization on- and off-site operations, evaluation.

384 Managed Services 3 Course Prerequisite: ACCTG 220, 230, or 298; admitted to a major in the College of Business or minor in Hospitality Business Management. Management systems of the segment of the hospitality industry relating to contract and self-operated management companies. Field trip required. Typically offered Fall.

401 Career Management 1 Course Prerequisite: HBM 101; senior standing. Career management preparation including mock/traditional/panel interviews, resume/cover letter critiques, offer evaluations, negotiation and networking.

458 Advanced Culinary Management and Catering 3 Course Prerequisite: HBM 258; admitted to a major in the College of Business or minor in Hospitality Business Management; junior standing. Advanced kitchen/dining room management with emphasis on culinary skill development and the planning and administration of catering events. Typically offered Fall and Summer.

470 Senior Living Management Operations Analysis 3 Course Prerequisite: HBM 270. Analysis and practice of assessing senior living operational concerns, financial and budget, workforce and labor, sales and marketing efforts, as well as culture and customer experience concerns and decisions for the operation of a senior housing community. Typically offered Fall and Spring.

470 (Effective through Summer 2024) Senior Living Management Operations Analysis 3 Course Prerequisite: HBM 375. Analysis and practice of assessing senior living operational concerns, financial and budget, workforce and labor, sales and marketing efforts, as well as culture and customer experience concerns and decisions for the operation of a senior housing community. Typically offered Fall and Spring.

475 [CAPS] Senior Living Management Capstone 3 Course Prerequisite: HBM 470; HBM 494; senior standing. Use of the case method in the operations and analysis of senior living organizations. Typically offered Fall and Spring.

480 [M] Marketing Strategy and Development 3 Course Prerequisite: MKTG 360; admitted to a major in the College of Business, minor in Hospitality Business Management, or Professional Sales certificate. Theory and practice; problems in guest relations, special sales efforts, intramural promotion, research. Typically offered Fall.

490 Food and Beverage Operational Analysis 3 Course Prerequisite: FIN 325; HBM 358; MKTG 360; admitted to a major in College of Business or minor in Hospitality Business Management or Wine and Beverage Business Management; junior standing. Theory and practice of new product/service innovation and process, beverage/brand marketing, logistics/distribution concerns, sales and marketing efforts, and legal and regulatory concerns for development of innovative beverage or food and beverage concepts. Typically offered Fall.

491 Operational Analysis 3 Course Prerequisite: ACCTG 220, 231, or 298; MGTOP 215, STAT 212, STAT 360, or STAT 370; FIN 325; HBM 280; admitted to a major in the College of Business or minor in Hospitality Business Management; junior standing. Using management tools in analyzing operational effectiveness of hotel and restaurant organizations. Typically offered Fall and Spring.

493 [CAPS] Food and Beverage Strategies 3 Course Prerequisite: FIN 325; HBM 358; HBM 490; I BUS 380; MKTG 360; admitted to a major in Carson College of Business or minor in Hospitality Business Management; senior standing. Use of the case method and integrative projects, with a focus on food and beverage new product development and new service development practices in hospitality, wine and beverage organizations. Typically offered Spring.

494 [M] Service Operations Management 3 Course Prerequisite: Admitted to a major in the College of Business or minor in Hospitality Business Management; junior standing. Design and management of service delivery systems through operations management topics from a service perspective. Typically offered Fall and Spring.

495 [CAPS] Case Studies and Research 3 Course Prerequisite: FIN 325; HBM 358; HBM 491; I BUS 380; MKTG 360; completion of Carson Career Amplifier Tier II or Crimson Pathway I; admitted to a major in the College of Business or minor in Hospitality Business Management; senior standing. Use of the case method and computerized statistical programs in the analysis of administrative practices of organizations. Typically offered Fall, Spring, and Summer.

496 Special Topics V 1-3 May be repeated for credit; cumulative maximum 6 credits. Typically offered Fall and Spring.

497 Special Topics V 1-3 May be repeated for credit; cumulative maximum 9 credits. Course Prerequisite: ACCTG 220, 230, or 298; admitted to a major in the College of Business or minor in Hospitality Business Management. Topics of special interest within the area of hotel and restaurant administration. Typically offered Fall, Spring, and Summer.

498 Hospitality Business Management Internship V 1-15 May be repeated for credit; cumulative maximum 15 credits. Course Prerequisite: By department permission. Cooperative educational internship with a business, government or nonprofit organization. Typically offered Fall, Spring, and Summer. S, F grading.

499 Special Problems V 1-4 May be repeated for credit. Course Prerequisite: By department permission. Independent study conducted under the jurisdiction of an approving faculty member; may include independent research studies in technical or specialized problems; selection and analysis of specified readings; development of a creative project; or field experiences. Typically offered Fall, Spring, and Summer. S, F grading.

535 International Tourism Strategy and Planning 3 Course Prerequisite: Admission to the MBA program and completion of MBA Prerequisites, including: B_A 500, 501, 502, 503, 504, ACCTG 550 and ECONS 555. Tourism components; social, economic, and cultural effects on societies; the management of tourism businesses.

581 Services Management 3 Course Prerequisite: Admission to the MBA program and completion of MBA Prerequisites, including: B_A 500, 501, 502, 503, 504, ACCTG 550 and ECONS 555. Design and management of service systems in hospitality operations; control of customer interaction, personnel activities and inventory.

582 Hospitality Operations Analysis 3 Course Prerequisite: Admission to the MBA program and completion of MBA Prerequisites, including: B_A 500, 501, 502, 503, 504, ACCTG 550 and ECONS 555. Yield/revenue management and managerial accounting concepts within the hospitality industry.

591 Service Management Seminar 3 Course Prerequisite: Admission to PhD programs in business. Survey of selected concepts, frameworks, theory, issues and empirical research in service management. Typically offered Fall.

592 Current Issues in Travel and Tourism 3 Course Prerequisite: Admission to PhD programs in business. Current issues, practices, principles and theory, research and methodologies that govern travel and tourism behavior. Typically offered Spring.

597 Special Topics 3 Course Prerequisite: Admission to PhD programs in business. Strategic business policy, concepts, and practices in hospitality management.

600 Special Projects or Independent Study V 1-18 May be repeated for credit. Course Prerequisite: Admission to the MBA, Master of Accounting, or Business PhD programs. Independent study, special projects, and/or internships. Students must have graduate degree-seeking status and should check with their major advisor before enrolling in 600 credit, which cannot be used toward the core graded credits required for a graduate degree. Typically offered Fall, Spring, and Summer. S, F grading.

800 Doctoral Research, Dissertation, and/or Examination V 1-18 May be repeated for credit. Course Prerequisite: Admitted to the Business Administration - Hospitality and Tourism PhD program. Independent research and advanced study for students working on their doctoral research, dissertation and/or final examination. Students must have graduate degree-seeking status and should check with their major advisor/committee chair before enrolling for 800 credit. Typically offered Fall, Spring, and Summer. S, U grading.