Department of Hospitality and Retail Management

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Shane C. Blum, Ph.D., Chairperson

Professors: Dodd, Fowler, Hoover, Huffman, Scott-Halsell
Associate Professors: Adams, Blum, Jai, McCool, Rivera, Velikova, Yuan
Assistant Professors: Chang, Choi, Fickes (visiting), Mathe-Soulek
Professor of Practice: O’Neil
Instructors: Edwards, Filley, Hlavaty, Padgett, A. Sanchez, N. Sanchez

CONTACT INFORMATION: 601 Human Sciences Bldg., 1301 Akron Ave., Box 41240, Lubbock, TX 79409-1240, T 806.742.3068, F 806.742.3042, www.depts.ttu.edu/hs/hrm

About the Department

This department supervises the following degree programs:

• Bachelor of Science in Restaurant, Hotel, and Institutional Management
• Bachelor of Applied Arts and Sciences, with a major in Restaurant, Hotel and Institutional Management
• Bachelor of Science in Retail Management
• Master of Science in Hospitality and Retail Management
• Doctor of Philosophy in Hospitality Administration

Mission. The mission of the department is to provide quality education, research and service focused on the knowledge and skills intrinsic in the disciplines of hospitality management and retail management.

Teacher Certification

This option offers a career path for those interested in teaching hospitality at the junior high school and high school levels. Students complete a broad base of hospitality management courses, including a 400-hour hospitality internship and 400 hours of hospitality work experience along with those that lead to teacher certification. Graduates will be eligible for a Specialized Certificate in Hospitality, Nutrition, and Food Science. Students seeking certification must meet all requirements outlined in the College of Education section of this catalog. Admission requirements for the teaching program include the completion of approximately 60 hours with an overall 2.75 GPA or better and a satisfactory level of performance on the THEA test or equivalent. Other requirements include a 2.75 GPA or better in professional education courses in the teaching field and a grade of C or better in all required concentration and support courses. To be recommended for certification, graduates must achieve a satisfactory level of performance on the TExES examination prescribed by the State Board of Education.

Accelerated Bachelor’s-to-Master’s Degree Program

The acceler­ated bachelor’s-to-master’s degree program allows academically capable students to accelerate their undergraduate degree programs, begin gradu­ate work in their fourth year, and finish both the bachelor’s and master’s degrees in a total of approximately five years. This is accom­plished by allowing 7 hours of graduate coursework in hospitality and retail management to count toward both the undergraduate degree (either the B.S. in Restaurant, Hotel, and Institutional Management or the B.S. in Retail Management) and the master’s degree (M.S. in Hospitality and Retail Management).

Graduate Program

For information on graduate programs offered by the Department of Hospitality and Retail Management, visit the Graduate School  section of the catalog.

Program Offerings & Course Descriptions

Programs

• Restaurant, Hotel, and Institutional Management, B.A.A.S.
• Restaurant, Hotel, and Institutional Management: Food and Beverage Management Track, B.S.
• Restaurant, Hotel, and Institutional Management: Hospitality Management Track, B.S.
• Restaurant, Hotel, and Institutional Management: Lodging Management Track, B.S.
• Restaurant, Hotel, and Institutional Management: Wine Business Track, B.S.
• Retail Management, B.S.
• RHIM with Secondary FCSE Teacher Certificate in Hospitality, Nutrition, and Food Science, B.S.

• Restaurant, Hotel, and Institutional Management, Undergraduate Minor
• Retail Management, Undergraduate Minor

• Restaurant, Hotel, and Institutional Management, B.S. / Hospitality and Retail Management, M.S.
• Retail Management, B.S. / Hospitality and Retail Management, M.S.

Courses

• RHIM 2202 - Introduction to Food and Beverage
• RHIM 2208 - Introduction to Lodging
• RHIM 2210 - Introduction to Hospitality Management
• RHIM 2308 - Hotel Operations
• RHIM 2312 - Introduction to Beer, Wine and Spirits in Food and Beverage Service
• RHIM 2340 - Latin American Culture and Cuisine
• RHIM 3000 - Internship in Hospitality
• RHIM 3140 - Hospitality Leadership Forum
• RHIM 3200 - Introduction to Internship in Hospitality
• RHIM 3308 - Group Sales and Services
• RHIM 3320 - Facilities Management
• RHIM 3321 - Introduction to Hospitality Industry Accounting Practices
• RHIM 3322 - Hospitality Industry Accounting and Financial Control
• RHIM 3330 - Special Topics in Hospitality
• RHIM 3345 - Event Management in the Hospitality Industry
• RHIM 3348 - Diversity Issues in the Hospitality Industry
• RHIM 3350 - Geotourism
• RHIM 3352 - Culture and Cuisine in the Hospitality Industry
• RHIM 3355 - Club and Resort Management
• RHIM 3358 - Human Resources in the Service Industry
• RHIM 3360 - Food: A Culinary Approach
• RHIM 3363 - Managing Catered Events
• RHIM 3368 - Employee Development in the Hospitality Industry
• RHIM 3370 - Restaurant Operations and Management
• RHIM 3380 - Managed Services in the Hospitality Industry
• RHIM 3390 - Purchasing in the Hospitality Industry
• RHIM 4000 - Individual Study
• RHIM 4200 - Practicum in Hospitality
• RHIM 4308 - Lodging Operations Management
• RHIM 4311 - Wines of the World
• RHIM 4312 - Food and Beverage Operations Management
• RHIM 4313 - Legal Aspects of Hospitality Industry
• RHIM 4315 - Dinner Series Capstone
• RHIM 4316 - Hospitality Sales and Marketing
• RHIM 4320 - Hospitality Entrepreneurship
• RHIM 4322 - Hospitality Industry Financial Analysis
• RHIM 4325 - Hospitality Field Study Tour
• RHIM 4330 - Contemporary Problems in the Hospitality Industry
• RHIM 4332 - Customer Relations for Hospitality Enterprises
• RHIM 4340 - Wine Marketing
• RHIM 4341 - Hospitality Management
• RHIM 4345 - Foundations of Meeting, Conference and Convention Management
• RHIM 4348 - Hospitality Revenue Management
• RHIM 4350 - Wine Tourism
• RHIM 4360 - Experimental Methods with Food

• RTL 1320 - Fashion and Modern Culture
• RTL 1340 - Introduction to Retailing
• RTL 1380 - Retail Management Analytics
• RTL 2340 - Retail Consumer Behavior
• RTL 2350 - Retail Promotion
• RTL 3340 - International Retailing
• RTL 3345 - Event Management in the Retailing Industry
• RTL 3360 - Applied Concepts in Teamwork
• RTL 3375 - Retail Buying
• RTL 3380 - Retail Buying and Control
• RTL 3389 - Professional Practices in Retailing
• RTL 3390 - Internship in Retailing
• RTL 4000 - Individual Study
• RTL 4300 - Retailing Field Study Tour
• RTL 4320 - Retail Category Management
• RTL 4330 - Retailing Research
• RTL 4335 - Practices in Web-based Retail Management
• RTL 4340 - Entrepreneurship: Retail Business Planning
• RTL 4350 - Retail Global Sourcing
• RTL 4360 - Retail Management
• RTL 4392 - Retail Externship

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