William F. Harrah College of Hotel Administration
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William F. Harrah
College of Hotel Administration
Purpose and Focus College Policies
The William F. Harrah College of Hotel Administration provides Academic Policies: All required courses must be taken for a
students with one of the world’s best programs in the preparation grade; the satisfactory/fail grading option may not be used except
of students for the global hospitality and leisure services profession. for courses that are only offered pass/fail. All college major and
Strong classroom academics are combined with focused internship concentration required courses must be completed with a grade of
and mentoring opportunities to provide a strong, applied educational C (2.00) or better.
foundation. In addition to the college facilities in Frank and Estella Although the college offers summer courses, students should not
Beam Hall, the new Stan Fulton Building houses the International rely on summer courses to meet graduation requirements.
Gaming Institute. The city of Las Vegas offers students the “World’s Credits transferred from a two-year program (junior or community
Greatest Laboratory” of opportunities to acquire professional college credits) cannot be used to satisfy upper-division core
experience in the hospitality and leisure services field. requirements.
Failure to maintain a UNLV GPA of 2.00 will first result in
Accreditation probation. If the GPA is not elevated to 2.00 by the following full
Northwest Commission on Colleges and Universities semester (spring/fall), the student will be suspended from the college
Professional Golfers’ Association of America for one year.
Majors, and Undergraduate Degrees Failure to demonstrate satisfactory progress toward a degree in
College of Hotel Administration the College of Hotel Administration will cause a student to be placed
Hospitality Management — Bachelor of Science on college probation or suspension.
Gaming Management Concentration
Meetings and Events Management Concentration Probation/Suspension Policy: Reasons for college suspension
Professional Golf Management Concentration can include, but are not necessarily limited to, the following: overall
Restaurant Management Concentration UNLV GPA below 2.00, two or more semesters of work on academic
probation, failure to take courses applicable to a degree in the College
Graduate Degree Programs of Hotel Administration for two or more terms, academic misconduct,
Hospitality Administration — Executive Master of Hospitality or failure to meet an academic contract.
Administration (Online Program) Suspended students must complete a reinstatement petition to
Hotel Administration — Master of Science re-enter, regardless of the interval since last attendance, which will
Hospitality Administration — Doctor of Philosophy be reviewed by the College Academic Standards Committee. The
committee will determine if the student is to be reinstated.
The college will not consider an application for readmission if the
Admission to the College student has been suspended more than one time.
Admissions: New students who meet the university’s admission Appeals for administrative relief can be made to the dean of the
requirements may apply and be admitted directly to a major within College of Hotel Administration, to the University Academic Standards
the College of Hotel Administration. Continuing students may request Committee, and to the provost, in succession.
admission to the college through the change of major process by Students should seek advising prior to enrolling in classes
contacting the Office for Student Advising and making an appointment outside of UNLV while on suspension to ensure adherence to
to meet with an academic advisor. Minimum GPA for change of major policies concerning residence sequence, upper-division credits, and
is 2.00. transferability of courses.
International students must demonstrate English proficiency by All academic standards, probation, and suspension policies are
providing a test score from the TOEFL, IELTS, or the institutional available in the Office for Student Advising.
Michigan Test. Scores must meet the minimum standards listed below.
TOEFL — Overall score of 80 or higher with a minimum Writing College Core Requirements: A candidate for a Bachelor of
score of 20 on the IBT version. Science degree must earn a minimum of 120 credits in required
IELTS — Overall band of 6.5 with writing score of 6. and elective courses. Half of the total credits musts be earned at a
UNLV Institutional Michigan Test score of 80 percent. four-year institution.
Credits transferred from a two-year program (junior or community
Transfer Policies: The university determines courses that will be college credits) cannot be used to satisfy upper-division core
accepted for credit. Some credits accepted by the university may not requirements.
apply to the college’s degrees specifically and, therefore, may not
contribute to the student’s academic progress. Pre-Major Designation: A student may not enroll in upper-
No fewer than 30 credits in hotel administration course work must division required courses (300–400 level) until the completion of
be earned at UNLV, regardless of credits transferred. the pre-major in the College of Hotel Administration. All exceptions
College of Hotel Administration • 269to this policy must be approved by the Office for Student Advising. control, career development, financial and managerial accounting,
All students entering the College of Hotel Administration will be financial management, hospitality service management, and
designated as a pre-major until they have completed the pre-major operations and strategic management. The inclusion of 22 credits
core and achieved an overall 2.00 GPA. Transfer students will also of elective courses allows the student to customize their educational
be designated as a pre-major regardless of the number of transfer experience based on their personal interests through the selection of
credits until an evaluation of their transcripts is completed. Upon the elective topics of their choice. Although it is not required, students
completion of the pre-major core, students must apply for acceptance may elect to declare a concentration to provide an opportunity to
to the advanced major by submitting an application to the Office focus their elective credits toward a specific area of study.
for Student Advising. Students who have completed all but two of Rounding out this curriculum are internships, two senior-level
the courses will be permitted to enroll in upper-division required capstone classes that will have students using all of their learned
courses provided they are enrolled in the remaining two pre-major managerial and leadership skills, and actual work experience in the
core courses during the same semester. Advisor approval is required. hospitality industry. This approach offers prospective employers a
Application for the advanced major is still required. well-rounded graduate who understands day-to-day operations, has
The pre-major core for the Hotel Administration degree includes: the ability to do strategic planning, and can adapt to a multitude of
ENG 101, ENG 102, MATH 124, TCA 221, ECON 261, HMD 101, positions. With this expansive knowledge base, students will be ready
FAB 101, FAB 159. to look at numerous career opportunities upon graduation.
Work Experience Requirement: In addition to general academic Hospitality Management Major - Bachelor of Science (BS)
requirements, the Harrah College of Hotel Administration requires Please see the UNLV College of Hotel Administration, Hospitality
1,000 hours of acceptable employment in the hospitality industry. Management Department web page at http://www.unlv.edu/hotel/
This work experience will be evaluated qualitatively as well as undergrad-studies/fall-2012 for information about department
quantitatively and must be consistent with the student’s major. See programs, faculty and facilities.
major requirements for additional information. The work experience Please see advising information at the UNLV College of Hotel
requirement may be met during the school year or in summers. Administration Advising Center at http://www.unlv.edu/hotel/
International students must go to the Office of International Students advising.
and Scholars to verify employment eligibility.
The work experience requirement differs from the college’s Accreditation
internship requirement. The work experience requirement requires Institution - Northwest Commission on Colleges and Universities
the student to find a paid job but carries no academic credit and may www.nwccu.org
be earned anywhere. The internship requirement is an approved and
supervised experience supervised by the college faculty and valued Learning Outcomes
at three academic credits. Upon completion of the B.S. program in Hospitality Management,
students should be able to:
Advisement 1. Identify career goals and effective strategies for achieving them
All students are advised through the college’s Office for Student • Develop effective interview techniques
Advising throughout their academic career as needed. • Articulate your personal elevator speech about your career
Policies concerning application for graduation and academic 2. Communicate effectively in written, spoken, visual and digital
standards are available in the college’s Office for Student Advising. modes
• To different audiences, e.g. industry leaders, employers,
Specialized Programs faculty and fellow students
Second Degree Program: Special provisions for an accelerated • Human resources
second baccalaureate degree have been developed for applicants who 3. Manage all forms of capital (e.g., human, financial) in an ethical
already hold a baccalaureate degree in another unrelated discipline. and sustainable way
Candidates must apply as an undergraduate transfer student and 4. Evaluate changing legal issues based on existing legal principles
meet all university admissions requirements. Program details are 5. Resolve problems (simple to complex) considering ethical and
available in the college’s Office for Student Advising. legal ramifications and risk.
6. Determine the impact of business transactions on financial
statements
Major 7. Use historical financial information to prepare operating budgets
Hospitality Management Major (BS) 8. Develop effective marketing strategies to meet changing
The Hospitality Management Major offers a broad educational customer needs and expectations
approach to a career in the hospitality industry. Its varied course 9. Design sustainable marketing mix activities to maximize
of study prepares students with both the management theories and marketing goals
operational competencies necessary to enter any segment of the 10. Value continuous leadership development
industry upon graduation. In addition to the university’s general 11. Develop a passion for HR.
education requirements, students take classes specific to the
industry including an introduction to hospitality, human resources
management, organizational behavior, facilities management,
hospitality law and a course in leadership, management and ethics.
Students also study food sanitation, food service operations, cost
270 • College of Hotel AdministrationUniversity Graduation Requirements • Life and Physical Sciences and
• Please see Graduation Policies for complete information Analytical Thinking................................................... Credits: 10
Hospitality Management Degree Requirements.... Total: 120 Credits ENV 101 - Introduction to Environmental Science
The Hospitality Management Major offers a broad educational PHIL 102 - Critical Thinking and Reasoning
approach to a career in the hospitality industry. Its varied course One course from Life and Physical Sciences category with a
of study prepares students with both the management theories and lab
operational competencies necessary to enter any segment of the Multicultural and International
industry upon graduation. In addition to the university’s general Multicultural, one 3 credit course required
education requirements, students take classes specific to the International, one 3 credit course required
industry including an introduction to hospitality, human resources These courses may overlap with general education and major
management, organizational behavior, facilities management, requirements. A single course may not meet the multicultural and
hospitality law and a course in leadership, management and ethics. international requirements simultaneously. For the list of approved
Students also study food sanitation, food service operations, cost multicultural and international courses, go to: http://facultysenate.
control, career development, financial and managerial accounting, unlv.edu/students
financial management, hospitality service management, and
operations and strategic management. Major Degree Requirements
The inclusion of 22 credits of elective courses allows the student BS in Hospitality Management..........................Subtotal: 61 Credits
to customize their educational experience based on their personal Business Core Requirements............................................ Credits: 3
interests through the selection of the elective topics of their • ECON 261 - Principles of Statistics I
choice. Although it is not required, students may elect to declare a Hotel College Core Requirements................................... Credits: 18
concentration to provide an opportunity to focus their elective credits • HMD 101 - Introduction to the Hospitality Industry
toward a specific area of study. • TCA 221 - Hospitality Accounting I
Rounding out this curriculum is an internship, two senior-level • HMD 307 - Hospitality Leadership, Management, & Ethics
capstone classes that will have students using all of their learned • HMD 259 - Human Resources Management in the Hospitality
managerial and leadership skills, and actual work experience in the Industry
hospitality industry. This approach offers prospective employers a • TCA 380 - Hospitality Marketing I
well-rounded graduate who understands day-to-day operations, has • HMD 401 - Hospitality Law
the ability to do strategic planning, and can adapt to a multitude of Functional Area Requirements....................................... Credits: 31
positions. With this expansive knowledge base, students will be ready • FAB 101 - Food Service Sanitation I
to look at numerous career opportunities upon graduation. • FAB 159 - Food Service Operations Fundamentals
Pre-major core must be completed prior to enrolling in upper • TCA 201 - Hospitality Career Development
division degree requirements. See Pre-Major Designation section in • HMD 202 - Housekeeping Operations
the catalog or contact the College of Hotel Administration Advising or
Center. • HMD 203 - Front-Office Operations
General Education Requirements..... Subtotal: 37-38 Credits or
First Year Seminar........................................................ Credits: 2-3 • HMD 226 - Industry Computer Applications for Hospitality &
English Composition........................................................ Credits: 6 Tourism
• ENG 101 - Composition I • HMD 253 - Hospitality Services Management
• ENG 102 - Composition II • TCA 321 - Hospitality Accounting II
Second Year Seminar....................................................... Credits: 3 • HMD 395/395D - Facilities Management
• Any approved Second Year Seminar (ENG 231 or ENG 232 fulfills • HMD 402 - Employment Law in the Hospitality Industry
this requirement) • HMD 407 - Organizational Behavior Applied to the Service
• ENG 231 - World Literature I Industries
or • FAB 461 - Food and Beverage Cost Control
• ENG 232 - World Literature II • TCA 420 - Hospitality Financial Management
Constitutions................................................................... Credits: 4 Capstone Requirements................................................... Credits: 6
• HIST 100 - Historical Issues and Contemporary Society • HMD 454 - Strategic Management in Hospitality
or • FAB 467 - Restaurant Management and Operations
• PSC 101 - Introduction to American Politics Internship Requirement................................................... Credits: 3
Mathematics.................................................................... Credits: 3 • HMD 251 - Hospitality Externship
• MATH 124 - College Algebra or
Distribution Requirement............................................... Credits: 19 • HMD 450 - Hospitality Internship
Please see Distribution Requirements for more information. or
• Humanities and Fine Arts............................................ Credits 9 • FAB 450 - Food and Beverage Internship I
COM 101 - Oral Communication or
One courses from different Humanities area - 3 credits • FAB 451 - Food and Beverage Internship II
One course in Fine Arts - 3 credits or
• Social Science: • TCA 450 - Tourism & Convention Internship
Automatically satisfied by Major requirements or
College of Hotel Administration • 271• GAM 490 - Internship in Gaming Operations Restaurant Management Concentration
Work Experience (see note 1 below) The restaurant management concentration is a course of study
Hospitality Management Upper Division Electives.......... Credits: 15 ideal for those students interested in all aspects of restaurant and
Electives....................................................................... Credits: 6-7 foodservice management. The focus will be on food production,
Total Credits:............................................................................ 120 service, marketing, supervision, and financial management. With over
15 million jobs available in the restaurant industry, this concentration
Note will prepare you for a career in the fastest growing area of hospitality.
1. All students must complete 1,000 hours of work experience in Restaurant Management Concentration......................... Credits: 15
the hospitality industry. It is highly recommended that a portion • FAB 160 - Hospitality Purchasing
of these hours be dedicated to the student’s concentration (if • FAB 333 - Culture and Cuisine
applicable), to facilitate entry into that segment of the industry • FAB 370 - Nutrition in Food Service
after graduation. • FAB Upper Division (300/400) Elective
• FAB Upper Division (300/400) Elective
Areas of Concentration
Students who wish to specialize in a particular segment of the Professional Golf Management Concentration
hospitality industry can declare a concentration to focus their studies The PGA golf management concentration provides students with the
in that field. Concentration courses replace the Hotel College electives academic knowledge and experience necessary for a career in the
in the Hospitality Management Major and must be completed with golf industry. The PGA concentration consists of 23 credits within
a grade of C or better. An internship and work experience specific the hospitality management major. Sixteen months of internship
to the area of concentration, is strongly advised to enhance the at approved golf facilities and successful completion of the PGA’s
student’s career opportunities. Four concentrations are available player’s ability test and qualifying level, level 1, 2, and 3 examinations
for interested students. are required. Completing the hospitality management major with the
PGA golf management concentration qualifies students with U.S.
Gaming Management Concentration citizenship membership into the PGA upon receiving a background
The gaming management concentration is targeted not only to those check and eligible employment in the golf industry. Concentration
who will work in actual casino operations but also to students who fees include extensive golf course playing and practice privileges and
are thinking about careers in casino accounting, as professional staff access to the PGA knowledge center. Admission to this concentration
in gaming regulations and control, and as suppliers who will serve requires admission to the university plus a golf handicap of 12 or less
the casino industry. verified by the United States Golf Association, Professional Golfers’
Gaming Management Concentration Core...................... Credits: 15 Association of America, PGA golf professional, high school golf coach,
• GAM 334 - Gaming Management I or successful completion of the PGA playing-ability test.
• GAM 340 - Gaming Device Management Professional Golf Management Concentration................ Credits: 23
• GAM 437 - Casino Industry Regulation • PGM 102 - Introduction to Player Development
• GAM 440 - Casino Marketing • PGA Playing Ability Test
• GAM 470 - Quantitative Methods and Applications in Casino • PGM 110 - Introduction to Golf Operations
Gaming • PGM 111 - Golf Operations II
• PGM 162 - PGM Internship I
• PGM 201 - PGA PGM Level 1
Meetings and Events Concentration
• PGM 202 - PGA PGM Level 2
The meetings and events management concentration encompasses
• PGM 262 - PGM Internship II
meetings, conventions, tradeshows, and special events. It is a
• PGM 301 - PGA PGM Level 2 continued
specialized curriculum that includes everything from site selection
• PGM 302 - PGA PGM Level 3
and marketing to budgets and logistics. The meetings and events
• PGM 362 - PGM Internship III
industry is an exciting, fast-paced field that allows and encourages
• PGM 401 - PGA PGM Level 3 continued
creativity and innovation. Most classes are available online as well
• PGM 462 - PGM Internship IV
as in the classroom.
Meetings and Events Concentration Core....................... Credits: 15
• TCA 110 - Introduction to the Convention Industry
• TCA 383 - Meeting Planning
• TCA 488 - Special Events Management
• TCA 490 - Festival and Event Management
• Any TCA Elective
272 • College of Hotel AdministrationBachelor of Science in Hotel Administration FAB 364 - New World Wines
New World wines manufacturing, quality criteria, and sensory standards.
FAB 101 - Food Service Sanitation I Focus on wines from the U.S., Canada, Central America, South America,
Basic principles of food service sanitation and safety. Meets standards for Mexico, Australia, and New Zealand. Prerequisite(s): 21 years of age. Note(s):
National Sanitation Certification. 1 credit(s) Lab fee required. 3 credit(s)
FAB 159 - Food Service Operations Fundamentals FAB 365 - Old World Wines
Basic principles of food production. Primary focus on culinary techniques, Old World wines manufacturing, quality criteria, and sensory standards.
culinary, and kitchen operations. Prerequisite(s): FAB 101. Note(s): Lab fee Focus on wines from Europe and the Mediterranean. Prerequisite(s): 21
required. 3 credit(s) years of age. Note(s): Lab fee required. 3 credit(s)
FAB 160 - Hospitality Purchasing FAB 366 - Special Topics in Food Service Management
Basic principles of purchasing food, beverage, equipment, contract services, Series of special courses designed by faculty from academe and industry.
and supplies. Primary focus on product identification, supplier selection, Uses lecture, demonstration, and lab exercises to present topics in a)
and the ordering, receiving, storing, and issuing process. Prerequisite(s): Various cuisines and culinary styles, b) Back-of-the-house operations
FAB 159. 3 credit(s) and management, c) Front-of-the-house operations and management, d)
Field experience, e) Property management or engineering, f) Finance, g)
FAB 190 - Bartending Specialized food production, h) Food science. Prerequisite(s): FAB 160.
Basic class devoted to developing the skills necessary to function as a May be repeated for a maximum of six credits. Note(s): Lab fee required.
bartender in a hospitality operation. Hands-on course covering mixology of 3 credit(s)
liquors and handling of all types of alcoholic beverages. Must be 21. Note(s):
Lab fee required. 3 credit(s) FAB 367 - Beers
Basic principles of beer production. Primary focus on manufacturing, quality
FAB 245 - Hotel and Culinary Tour criteria, beer styles, and sensory standards. Evaluation by tasting is an
Classroom lectures complement on-site experiences at famous hotels, integral part of the course. Prerequisite(s): 21 years of age. Note(s): Lab
restaurants, and vineyards. Additional presentations familiarize the student fee required. 3 credit(s)
with the host country’s culture as well as its innkeeping and tourism. 1-3
credit(s) FAB 368 - Concessions Operations Management
Management of food and beverage operations within the recreation
FAB 290 - Bar Operations industry, considering concessions operations in a variety of venues.
Provides students with basic knowledge of managing and operating a bar. It Emphasizes logistical, inventory, financial, cash control, and human
will train them in a real bar setting with actual alcoholic beverages. Students resource considerations inherent to successful concessions operations.
will mix drinks and create new alcoholic and non-alcoholic beverage recipes. Includes classroom work and hands-on experience. Prerequisite(s): FAB
Students will understand the tasks and responsibilities of a bar manager. 160. 3 credit(s)
21 years of age. Students may only receive credit for FAB 190 OR FAB 290,
not both. Prerequisite(s): 21 years of age. 3 credit(s) FAB 370 - Nutrition in Food Service
Enables food service professionals to plan menus for specific nutrition-related
FAB 302 - On-Site Services Management conditions and to answer questions regarding current nutrition issues. Covers
Basic principles of managing on-site services. Primary focus on food service consumption trends, nutrient needs of general and specific populations,
and vending operations in health care facilities, schools, convention centers, relationships between nutrition, health and diseases, and menu/recipe
parks, stadiums, and other related industry segments. Prerequisite(s): FAB modifications. Prerequisite(s): FAB 101 and FAB 159. 3 credit(s)
160. 3 credit(s)
FAB 372 - UNLVino Management
FAB 333 - Culture and Cuisine This practical experience-based course is designed to facilitate the
Explores foods and food ways of various cultural/ethnic groups. Considers development of management and leadership skills associated with planning
origin and migration of foods and customs throughout the world. Studies and implementing a major special event. Students will be assigned to a
food’s relationship to cultural groups, geographical location, social practices management team; marketing, events, or culinary and will participate
and economic well-being. Analyzes impact of multiple cultures on foods, food fully in the research, marketing, execution, and evaluation of UNLVino.
preparation, and food ways in the U.S. Prerequisite(s): ENG 101; three credits Prerequisite(s): FAB 101 and FAB 159 and HMD 101 and HMD 259. Must
of social science core requirements. Note(s): Lab fee required. 3 credit(s) be 21 or older. May be repeated to a maximum of six credits. 3 credit(s)
FAB 361 - Principles of Food Science FAB 373 - Chef Artist Event Management
Basic scientific principles underlying the production of food products in This event management class provides students with a practical opportunity
commercial kitchens. Uses lecture, demonstrations, and lab exercises to use the skills they have learned in the classroom in a professional setting.
to present the physical and chemical properties of food. Discusses the The Chef Artist Event Management class will allow students to plan, organize,
relationship of these properties to food preparation and recipe development. market, staff, and manage a reception and dinner event featuring a celebrity
Prerequisite(s): FAB 101 and FAB 159, and NUTR 121 or NUTR 223. Note(s): chef. Prerequisite(s): FAB 101 and FAB 159 and HMD 253 and HMD 259.
Lab fee required. 3 credit(s) May be repeated to a maximum of six credits. 3 credit(s)
FAB 362 - Distilled Spirits and Liqueurs FAB 450 - Food and Beverage Internship I
Distilled spirits manufacturing, quality criteria, and sensory standards. On-site internship in a commercial or noncommercial food and beverage
Prerequisite(s): 21 years of age. Note(s): Lab fee required. 3 credit(s) operation. Seminars and/or reports required. Corequisites Culinary arts,
beverage management, foodservice management, hospitality management
FAB 363 - Inflight Food Service Management majors only. Prerequisite(s): TCA 201. 3 credit(s)
Inflight food service operations and the logistics involved in successfully
meeting the needs of airlines for food services. Discusses industry FAB 451 - Food and Beverage Internship II
developments, equipment, products, inflight kitchen structures and Second or unique internship in a commercial or noncommercial
operations, contracting and communicating with airlines, and other food and beverage operation. Corequisites Culinary arts, beverage
operational concerns and constraints. Prerequisite(s): FAB 160. 3 credit(s) management, foodservice management, hospitality management majors
only. Prerequisite(s): TCA 201. Note(s): Lab fee required. S/F grading only.
3 credit(s)
College of Hotel Administration • 273FAB 460 - Facilities Planning and Equipment GAM 342 - Problem Gambling
Planning of food service facilities with emphasis on human engineering, Learn about the widespread popularity of gambling behavior and the
layout, design, selection of equipment, and management planning decisions. dynamics of the legal, moral, and medical aspects of “deviant” acts.
Prerequisite(s): FAB 160. 3 credit(s) Interprets problem gambling from a variety of disciplinary perspectives.
Future challenges faced by problem gamblers and the gaming industry.
FAB 461 - Food and Beverage Cost Control Prerequisite(s): GAM 225. 3 credit(s)
Duties and responsibilities of the manager for budgeting and forecasting,
cost, and developing and maintaining controls in restaurant, catering and GAM 426 - Accounting for the Gaming Industry
all types of food and beverage operations. Prerequisite(s): FAB 101, FAB Detailed examination of accounting systems, procedure, and controls peculiar
159, TCA 221, HMD 101 or GAM 225, ENG 102 or ENG 114, MATH 124 to casinos required by both management and government for internal
or higher. 3 credit(s) auditing, financial reporting, and governmental control. Prerequisite(s):
TCA 221. 3 credit(s)
FAB 465 - Beverage Management
Basic principles of beverage management and bar operations. Primary focus GAM 434 - Gaming Management II
on beverage products, purchasing, inventory management, bar set-up, bar Second course in casino management and operations. Prerequisite(s): GAM
layout and design, production, service, and cash handling. Prerequisite(s): 334. 3 credit(s)
FAB 101, FAB 159, HMD 253, 21 years of age, matriculated students only.
Note(s): Lab fee required. 3 credit(s) GAM 437 - Casino Industry Regulation
Nevada’s system of gaming regulation and control provides a model for
FAB 467 - Restaurant Management and Operations studying the history, purpose, politics, methods, and limitations — both
Application of established standards, techniques, and practices of restaurant practical and legal — of governmental regulation and control of what is
management and operations. Students participate in the management, sales, now an international gaming industry. Security, surveillance, government
production, and service of meals in varied environments including fine policy, and technical and casino operational guidelines will be addressed.
dining, casual table service, and catering. Prerequisite(s): FAB 101, FAB Prerequisite(s): GAM 334 or HMD 401. 3 credit(s)
159, FAB 461, HMD 253, HMD 259, TCA 380, majors only. Lab/Lecture/
Studio Hours Minimum of six hours of laboratory per week. Note(s): Lab fee GAM 439 - Seminar in Casino Management
required. 3 credit(s) Special topics in casino problems. Course open to experienced casino
personnel. Prerequisite(s): GAM 334. 3 credit(s)
FAB 470 - Global Food and Nutrition Issues
All citizens of the world have a vested interest in how food is produced, GAM 440 - Casino Marketing
distributed, processed, prepared and regulated. Provides students with a Common/popular casino marketing tactics are examined, followed by an
look at the governmental, industrial, environmental, and individual consumer overview of slot club structures and related database marketing activities.
factors that influence the types and quality of foods available in the world Match-play coupons, dead chip (a.k.a. rolling programs), and loss discounting
marketplace. Prerequisite(s): ENG 102 and ENG 231 or ENG 232, junior are all closely examined. Casino hosting, the role of nongaming amenities,
standing. 3 credit(s) and repeater-market gaming promotions are also covered. Prerequisite(s):
GAM 225 or GAM 334. 3 credit(s)
FAB 474 - Independent Study in Food Service Management
Research in an area of concern to the management of food service operations. GAM 442 - Sociology of Gambling
Prerequisite(s): Consent of instructor. May be repeated to a maximum of six Analysis of patterns of participation in various forms of gambling; political/
credits. 1-3 credit(s) economic background of gambling; effects of gambling on communities,
lifestyles, and value systems. Prerequisite(s): SOC 101 or HMD 101 or PSY
GAM 225 - Introduction to Gaming Management 101 or GAM 225. Notes Same as SOC 442. 3 credit(s)
Overview of the casino; topics include the economics of the casino, its
interface with the hotel, organizations, and terminology. 3 credit(s) GAM 470 - Quantitative Methods and Applications in Casino
Gaming
GAM 334 - Gaming Management I Develops the techniques and methods for computing the probabilities,
Review of gaming industry history as it applies to modern management expected values, and house percentages of casino games and analyzes the
philosophy and regulation. Examination of hotel casino cash flow sources, effects of changes in playing rules and payoff odds. Prerequisite(s): ECON
mechanics of production, slot operations analysis, game analysis, casino 261 or STAT 152. 3 credit(s)
marketing analysis, problem gambling, and a general overview of casino
management. Basic statistical applications related to casino management. GAM 474 - Independent Study in Gaming Management
Prerequisite(s): GAM 225 or HMD 101. 3 credit(s) Research in an area of concern to the management of gaming operations.
Prerequisite(s): GAM 334, senior standing, good academic standing, and
GAM 339 - Protection of Casino Table Games graduation application on file. May be repeated to a maximum of six credits.
In-depth examination of the various methods used to protect casino table 3 credit(s)
games. Reviews blackjack, baccarat, poker, craps, and roulette, examining
possible ways that cheating can occur. Methods of detection and various GAM 490 - Internship in Gaming Operations
internal controls used by the casino discussed. Prerequisite(s): GAM 334. A field-based experience for students to focus on a possible career path.
3 credit(s) Designed to expand knowledge of the gaming industry by rotating through
various casino departments; focus on specific areas in casino operations
GAM 340 - Gaming Device Management such as marketing, table games, cage, slots, audit; regulatory/legal entities,
Study of casino slot management and route operation management gaming device manufacturing companies, etc. Prerequisite(s): GAM 334,
procedures, with emphasis on equipment technology and maintenance senior standing, good academic standing, and graduation application on
(ticket/in-ticket/out, server based gaming, tracking systems, Title 31, hand- file. 3 credit(s)
held gaming devices, and electronic games), controls, layout, and customer
service. Includes history of equipment development, future outlook, and GAM 495 - Special Topics in Gaming Operations
career opportunities. Prerequisite(s): GAM 225 or HMD 101. 3 credit(s) Series of special courses designed by faculty from academe and industry.
Topics cover a wide spectrum of current gaming issues. Prerequisite(s):
GAM 334, sophomore, junior or senior standing. May be repeated up to a
maximum of six credits; nine on petition. 3 credit(s)
274 • College of Hotel AdministrationHMD 101 - Introduction to the Hospitality Industry HMD 302 - Franchising
Survey of the history, likely direction, and dynamics of the hospitality industry Examination of the multifaceted phenomenon of franchising in the hospitality
from the perspective of the global economy, with emphasis on the wide variety industry, with particular attention to site study, financing, marketing, and
of career opportunities. 3 credit(s) operations. 3 credit(s)
HMD 102 - Introduction to Hotel Management HMD 307 - Hospitality Leadership, Management, & Ethics
Organization and operation of the hospitality industry. Must be taken in lieu of This course will develop student skills necessary to lead and manage
HMD 101 during the first semester for students enrolled in a second hospitality organizations in an ethically, environmentally, economically,
baccalaureate program or for students holding junior-senior status as a and socially sustainable way. It will include analysis of organizational
result of transfer. Prerequisite(s): Junior standing. Not open to students with work environments, critical situations, problem solving and decision
HMD 101 credit or equivalent. 3 credit(s) implementation. Prerequisite(s): HMD 101, ENG 102, MATH 124 or higher,
Admission to a College of Hotel. 3 credit(s)
HMD 103 - Introduction to the Lodging Industry
Detailed presentation of lodging operations management in specific areas HMD 315 - Ethics for the Hospitality Industry
including front office operations, housekeeping and sanitation, food and Develops awareness and understanding of ethical considerations in decision
beverage, and facility operations, including risk management/security, making peculiar to the hospitality industry. Focuses on nuances of this
accounting/financial operations, and hospitality services. In addition to the labor-intensive service industry using organizational values as foundation
hotel and motel industry, other topical areas also include vacation ownership for ethical behavior. Explores the potential for a legal-ethical dichotomy. 3
(time-share) industry, casino and resort industry. Prerequisite(s): HMD 101. credit(s)
3 credit(s)
HMD 320 - Working with Diversity
HMD 202 - Housekeeping Operations Offers improved understanding and ability to effectively manage a diverse
Application of various systems, procedures, and controls associated hospitality/service industry workforce. Dimensions of diversity presented
with a modern hotel or hospital housekeeping department. Emphasis on and discussed from historical, psychological, and sociological perspectives
management delegation, scheduling systems, routines, and equipment to provide a depth of understanding and appreciation of difference and its
requirements. Laundry operations and hotel recreation departments also impact on society and work. Prerequisite(s): ENG 101, ENG 102. 3 credit(s)
reviewed. Prerequisite(s): HMD 101. 3 credit(s)
HMD 340 - Timeshare and Vacation Ownership Resorts
HMD 203 - Front-Office Operations Examination of the skills and techniques required for planning, development,
Study of front-office procedures from reservations through check-out marketing and sales of timeshare and vacation ownership industry resorts.
including the night audit and the property management system and their Prerequisite(s): HMD 240. 3 credit(s)
impacts on other lodging operations. Special emphasis placed on guest-
employee relations. Prerequisite(s): HMD 101 or GAM 225. 3 credit(s) HMD 366 - Executive Speakers Series
This lecture series explores the potential for employment within a particular
HMD 225 - Basic Computer Applications for Hospitality industry segment and discusses these opportunities with the hospitality
Managers executives. Prerequisite(s): HMD 101. May be repeated to a maximum of
Introduces major hardware and generic software applications including word three credits. Note(s): S/F grading only. 1 credit(s)
processing, spreadsheet, presentation and web design software used in the
hospitality industry. 3 credit(s) HMD 376 - Special Topics in Hotel Administration
Series of special courses designed by faculty from academe and industry.
HMD 226 - Industry Computer Applications for Hospitality & Separate units treat topics in a) Computer operations, b) Casino, c) Human
Tourism resources, d) Facility management, e) Hotel operations and management,
Survey of computer applications, issues, and trends in the hospital industry. and f) Field experience. Prerequisite(s): Junior standing. May be repeated
Emphasis placed on the role of technology in operations and management to a maximum of six credits; nine on petition. 1-3 credit(s)
of technology as a strategy. 3 credit(s)
HMD 395/395D - Facilities Management
HMD 240 - Introduction to the Timeshare and Vacation Explores the engineering and maintenance requirements peculiar to
Ownership Industry the hospitality industry. Special emphasis on environmental issues,
Timeshare and vacation ownership industry in the United States and modernization, building operating systems, and resource management.
internationally. History, development and current issues in the timeshare Corequisites HMD 395D. Prerequisite(s): HMD 101 or GAM 225, ENG 102
and vacation ownership industry. 3 credit(s) or ENG 114, MATH 124 or higher, Admission to a College of Hotel. Note(s):
Lab fee required. 3 credit(s)
HMD 251 - Hospitality Externship
Internship experience with no classroom component. Corequisites Minimum HMD 396 - Architecture in Hotel Management
UNLV GPA of 2.50 or recommendation of the faculty, hotel, culinary arts, and Team-taught effort illustrating how architecturally appealing hotels can
recreation/leisure studies majors only. Prerequisite(s): TCA 201. Note(s): provide maximum profit when managers and architects cooperate early in
Lab fee required. S/F grading only. 3 credit(s) providing optimum space and labor utilization. 3 credit(s)
HMD 253 - Hospitality Services Management HMD 401 - Hospitality Law
Formerly Listed as HMD 453. Provides a basic understanding of the primary laws and regulations that
Exploration of how services are different from goods, service procedures for apply to the hospitality industry, how to effectively manage the legal issues/
various functional areas of hospitality, and how key factors that contribute to liabilities faced by all hospitality managers, and how to avoid and prevent
service quality and guest satisfaction in services. Prerequisite(s): HMD 101 legal liabilities through critical thinking and application. Prerequisite(s): HMD
and ENG 102 or ENG 114,or HON 100 and FAB 159. 3 credit(s) 101 or GAM 225, ENG 102 or ENG 114, MATH 124 or higher, Admission to
a College of Hotel. 3 credit(s)
HMD 259 - Human Resources Management in the Hospitality
Industry
Recruitment, selection, compensation, training, and performance appraisal
of employees and managers in the hospitality industry’s culturally diverse
work place. Prerequisite(s): HMD 101 or GAM 225 or ENG 101. 3 credit(s)
College of Hotel Administration • 275HMD 402 - Employment Law in the Hospitality Industry HMD 474 - Independent Study in Hotel Management
Covers all significant state and federal laws applicable to employment Research in an area of concern to the management of hotels and related
relationships found in hospitality businesses and studies effective methods industries. Prerequisite(s): Consent of instructor. May be repeated to a
of managing hospitality employees in compliance with applicable employment maximum of six credits. 1-3 credit(s)
laws. Students learn to effectively identify, evaluate and resolve employment
law issues and liabilities commonly encountered by hospitality businesses. PGM 101 - Golf for Business and Life
Prerequisite(s): HMD 101 or GAM 225, ENG 102 or ENG 114, MATH 124 Geared toward novice golfers with little or no golf experience. Focuses on
or higher, HMD 259, Admission to a College of Hotel. 3 credit(s) fundamentals of the game with special attention to the benefits of its use in
the corporate environment. 1 credit(s)
HMD 407 - Organizational Behavior Applied to the Service
Industries PGM 102 - Introduction to Player Development
Focuses on developing management skills through the study and application Students work intensely on the development of skills necessary to successfully
of theories of human behavior, particularly in service organizations. Areas complete the PGA playing ability test. Students learn the cause and effect
addressed include: working with/through others, communication, coaching relationships between swing mechanics and ball flight laws. Prerequisite(s):
and counseling, providing feedback, goal setting, stress management, Admission into the PGA Golf Management concentration. Note(s): S/F grading
creative problem solving, motivation, power, conflict management, and only. 0 credit(s)
group dynamics and developing effective teams. Prerequisite(s): HMD 101
or GAM 225, ENG 102 or ENG 114, MATH 124 or higher, Admission to a PGM 110 - Introduction to Golf Operations
College of Hotel. 3 credit(s) Provides PGM students with knowledge, theory, and application of
fundamental concepts in golf management specific to: the introduction to PGA
HMD 408 - Labor-Management Relations PGM programs, PGA history and constitution, the rules of golf, tournament
Analysis of labor-management relations (legal, social, and economic) operations, and golf car fleet management. Students will complete PGA
relationships among employers, labor unions, and employees in the hospitality qualifying and level 1 testing specific to these concepts. 3 credit(s)
industry. Development of skills necessary to effectively manage employees
who are represented by unions. Areas addressed include: union organization PGM 111 - Golf Operations II
and election processes, labor contract negotiations and administration, labor Provides PGM students with knowledge, theory, and application of
strikes, dispute resolution, and strategic labor management decision-making fundamental concepts in golf management specific to: golf car fleet
Prerequisite(s): HMD 259, junior standing. 3 credit(s) management and the introduction of teaching and club performance. Students
will complete PGA level 1 testing specific to these concepts. 3 credit(s)
HMD 409 - Hospitality Security and Risk Management
Analysis of risk management and security concerns specific to hospitality PGM 162 - PGM Internship I
and gaming industries; encompassing lodging, food and beverage, casinos, Internship is a full-time, 40 hour per week, academic experience at an
events, and clubs. Includes development of security and risk management, approved golf facility. Internship will provide professional experiences in
strategies for asset protection, loss prevention, disaster control, crisis business planning, customer relations, tournament operations, golf car fleet
management, industrial safety, casino security, and emergency action management, and teaching and golf club performance. Prerequisite(s): PGM
planning. Prerequisite(s): HMD 395/395D. 3 credit(s) 110. 1-6 credit(s)
HMD 440 - Strategic Planning in Timeshare and Vacation PGM 201 - PGA PGM Level 1
Ownership Industry Provides PGM students with knowledge, theory and application of
Examination of the skills, tools and techniques needed for successful strategic fundamental concepts in golf management specific to: customer relations,
management of timeshare and vacation ownership industry organizations. business planning, and introduction to teaching and golf club performance.
Prerequisite(s): HMD 240, HMD 340, senior standing. 3 credit(s) Student will complete level 1 testing specific to these concepts.
Prerequisite(s): PGM 110. 3 credit(s)
HMD 450 - Hospitality Internship
Internships that either rotate through various hotel departments or focus on PGM 202 - PGA PGM Level 2
specific areas such as human resources, facility management, and gaming. Provides PGM students with knowledge, theory and application of
Seminars and reports required. Corequisites Minimum UNLV GPA of 2.50 or fundamental concepts in golf management specific to: golf operations and
recommendation of the faculty, and recreation/leisure studies majors only. merchandising and inventory management. Student will complete PGA level
Prerequisite(s): TCA 201. Note(s): Lab fee required. 3 credit(s) 2 testing specific to these concepts. Prerequisite(s): PGM 201. 3 credit(s)
HMD 454 - Strategic Management in Hospitality PGM 262 - PGM Internship II
Course transforms students into strategic business leaders. Students Internship is a full-time, 40 hour per week, academic experience at an
assume the role of hospitality managers responsible their company’s current approved golf facility. Internship will provide professional experiences in golf
and future success. Students acquire in-depth knowledge of strategic operations, merchandise and inventory management, turf grass management,
management concepts and techniques and develop strategies that enable and intermediate teaching and golf club alteration. Prerequisite(s): PGM
companies to build and maintain a competitive advantage in a rapidly 162. 1-6 credit(s)
changing business environment. Prerequisite(s): HMD 407, TCA 321, TCA
380 and FIN 301 or TCA 420, senior standing, 2.0 GPA, Admission to a PGM 301 - PGA PGM Level 2 continued
College of Hotel. 3 credit(s) Provides PGM students with knowledge, theory and application of
fundamental concepts in golf management specific to: turfgrass management
HMD 455 - Hotel Administration Seminar and intermediate teaching and golf club alteration. Students will complete
Study and discussion of current problems in the hospitality industry using level 2 testing specific to these concepts. Prerequisite(s): PGM 202. 3
case studies, individual research, and guests. 3 credit(s) credit(s)
HMD 456 - Employee Development PGM 302 - PGA PGM Level 3
Stresses the techniques in planning, developing, and conducting training Provides PGM students with knowledge, theory, and application of
programs in food service and lodging firms. Prerequisite(s): HMD 259, senior fundamental concepts in golf management specific to: human resource
standing. 3 credit(s) management, supervising and delegating, and career enhancement. Students
will complete PGA level 3 testing specific to these concepts. Prerequisite(s):
PGM 301. 3 credit(s)
276 • College of Hotel AdministrationPGM 311 - PGA/PGMTM level 2 TCA 221 - Hospitality Accounting I
Provides PGM students with knowledge, theory and application of the Hospitality accounting principles and practices pursuant to the industry’s
fundamental concepts in golf operations specific to: analysis of the swing, uniform systems of accounts. Prerequisite(s): MATH 124 or higher. 3 credit(s)
business planning and operations, customer relations, turfgrass management.
Students will complete a work experience portfolio as a requirement of PGA/ TCA 241 - Travel and Tourism II
PGMTM level 2 testing. Prerequisite(s): RLS 110, 201. 2 credit(s) Evaluates the economic, social, and political impact of tourism and travel,
including markets, transportation, media, destination development, and
PGM 362 - PGM Internship III the interrelationship of cooperating agencies. Prerequisite(s): TCA 141. 3
Internship is a full-time, 40 hour per week, academic experience at an credit(s)
approved golf facility. Internship will provide professional experiences
in human resource management and supervising and delegating, career TCA 242 - Travel Agency Operations
enhancement, food and beverage control, player development programs Examination of the services and functions of retail and wholesale travel
and teaching business, and advanced teaching and golf club fitting. agencies. Agency administration, procedures, ticketing, accounting,
Prerequisite(s): PGM 262. 1-6 credit(s) promotion, and travel counseling. Prerequisite(s): TCA 101 and TCA 141.
3 credit(s)
PGM 401 - PGA PGM Level 3 continued
Provides PGM students with knowledge, theory, and application of TCA 251 - Hospitality Externship
fundamental concepts in golf management specific to: food and beverage Internship experience with no classroom component. Lab fee required.
control, player development programs, the teaching business, advanced Internships in the following areas: meetings, conventions, expositions,
teaching, and golf club fitting. Prerequisite(s): PGM 302. 3 credit(s) destination management/marketing, hospitality/casino marketing or
accounting/finance, club, hotel catering, entertainment, theme parks
PGM 411 - PGA/PGMTM level 3 or tourism. Prerequisite(s): TCA 201, minimum UNLV GPA of 2.50 or
Provides PGM students with knowledge, theory and application of the recommendation of faculty, Hospitality, Recreation/Leisure Studies, or
fundamental concepts in golf operations specific to: swing concepts Culinary Arts degrees only. Note(s): S/F grading only. 3 credit(s)
of teaching, supervising and delegating, merchandise and inventory
management, and food and beverage control. Students will complete a TCA 311 - Destination Management Company Administration
work experience portfolio as a requirement of PGA/PGMTM level 3 testing. Role of the destination management company in the tourism and convention
Prerequisite(s): RLS 110, 201, 301. 2 credit(s) industries. Includes markets, suppliers, transportation, staffing, tours,
computers, events, equipment, accounting, sales, and marketing.
PGM 462 - PGM Internship IV Prerequisite(s): HMD 101. 3 credit(s)
Internship is a full-time, 40 hour per week, academic experience at an
approved golf facility. Internship will provide a culmination of professional TCA 321 - Hospitality Accounting II
experiences covering all learning outcomes of the PGA PGM level 1, 2, and Analysis of departmental operating statements for use by department heads
3 curriculum. Prerequisite(s): PGM 362. 1-6 credit(s) and general management. Prerequisite(s): TCA 221, Admission to a College
of Hotel. 3 credit(s)
PGM 463 - A-E Professional Golf Management Internship I-V
Internship is a full-time, 40 hour per week, academic experience at TCA 330 - World Culture and Hospitality Management
an approved golf facility. Internship sites offer variety of professional Differences in multicultural customs and behaviors in the hospitality industry.
experiences in the operation and management of the: facility, member Focuses on cultural differences and the needs of international tourists.
relations, golf retailing, food and beverage, turf grass, and tournaments. Differences in age, gender, social rank, religious requirements, and attitudes
Course repeatable up to 12 credits. Students must complete 12 credits of towards people with disabilities. Prerequisite(s): ENG 101 or three credits
internship. Prerequisite(s): Admission to PGM Concentration. PGM 463 A, social sciences. 3 credit(s)
B and C: 2 Credit(s) each. PGM 463D and E. Note(s): PGM 463D and PGM
463E are both 3 credit courses. 3 credit(s) TCA 331 - Asian Travel and Tourism Development
Study of Asian travel and tourism industries. Focuses on China, Korea, Japan,
TCA 103 - Hospitality Academic and Personal Development and several Pacific Rim countries on their sustainable tourism development.
Provides students with skills, information, and experiences to improve their Students research and study issues in the regions, such as travel safety,
academic performance, assist in adapting to life’s vicissitudes, and help in the terrorism, eco-tourism, and cultural considerations in tourism development
development of realistic academic planning through interaction with faculty, and management. Note: this course is offered as a distance education course.
staff, and fellow students. Major areas of focus include critical thinking, Prerequisite(s): HMD 101. 3 credit(s)
communication, global/multicultural awareness, and civil engagement and
ethics, and life-long learning. Prerequisite(s): Freshman only. Note(s): Fulfills TCA 342 - The Recreation Industry
the First Year Seminar requirement. Same as EPY 101. Open only to freshman Study of leisure and the recreation industry, their interrelationship to
and returning students. 2 credit(s) American lifestyles, and their implications for the hospitality industry. 3
credit(s)
TCA 110 - Introduction to the Convention Industry
Overview of the convention industry, including meetings, trade shows, TCA 344 - Media in Entertainment
conferences and incentive travel. Note(s): Roles of the suppliers to the Media-based entertainment, including history and business structures. 3 credit(s)
industry also covered. 3 credit(s)
TCA 345 - The National Parks
TCA 141 - Travel and Tourism I Exploration of America’s national parks. Includes historical perspective of
Survey of travel and tourism; focus on concepts, terminology, demographics, the park movement and the National Park Service, management issues in the
financial significance, and trends. 3 credit(s) parks, tourism linkages, and the uniqueness of the areas. Special emphasis
on the large scenic parks of the American West. Prerequisite(s): HMD 101
TCA 201 - Hospitality Career Development and ENG 102. 3 credit(s)
Prepares students for fulfilling balanced careers as hospitality professionals.
Takes a strategic orientation to career planning (3 to 5 years) by facilitating TCA 373 - Hotel Entertainment
students developing a personal mission statement and relevant strategies Study of entertainment’s relationship to the management of resorts and
for designing and living a satisfying whole life. Prerequisite(s): ENG 102 or hotels—large and small—in Nevada and elsewhere. Contracts and contacts
ENG 114 and Admissions to a College of Hotel Major. 3 credit(s) with performers, unions, agents, and managers included. 3 credit(s)
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