Undergraduate Index		Course Listings Applied Professions | Hotel, Restaurant, and Tourism Management | Retailing | AIME | Sport and Entertainment Management | Interdisciplinary Studies Applied Professions (PRSC) 108--The United States. (3) A survey course covering the geography, history, and political structure of the United States. 117--Introductory Psychology. (3) An introduction to the concepts of personal and social adjustment. Emphasis is given to the complex interplay of physical and social forces that motivate the individual and to the psychological processes that provide direction to his actions. 121--Analytical Writing I. (3) Basic writing skills; assignments coordinated with reading in various genres. 122--Analytical Writing II. (3) Development of composition techniques. 123--Literature and Contemporary Life. (3) For students who have successfully completed PRSC 122. The course seeks (1) to improve the writing techniques necessary for further college study and better communication with others throughout life, and (2) to increase understanding of the major forms of literature for better perception of relationships in the world today. 208--Contemporary Issues. (3) Analysis of contemporary issues in American society and problems in international relations. Reading of newspapers and periodicals will be stressed. 217--Psychology of Interpersonal Relations. (3) The art of listening, comprehending, communicating, and counseling. 222--Oral Communications. (3) The art of oral communication; formal and informal presentations before civic groups, with emphasis on research and preparation. Hotel, Restaurant, and Tourism Management (HRTM) 110--Introduction to Hospitality Industry. (3) History, growth, developments, and future opportunities in the hospitality industry. 228--Purchasing and Controls. (3) A study of the major foods, beverages, and supplies that are purchased in hotels, motels, and food-service establishments as well as techniques on how to control their distribution within the operation. 230--Hospitality Management. (3) Tools available to management and their utilization in the hospitality industry. 260--Hotel Management. (3) Management of the lodging phase of the hospitality industry to include front desk, housekeeping, and maintenance areas. 270--Quantity Food Production. (3) The basics of food production from storeroom to consumer. Various techniques of storage, preparation, merchandising, and menu-planning, as well as the many aspects of service. Two lectures and three laboratory hours per week. 272--Principles of Food Cost Controls. (1) Management of food cost controls in the food service industry. 280--Tourism. (3) Economic and social relationships between tourism and the hospitality industry. 285--Club Management. (3) Unique problems and issues associated with private club management. 290--Practicum and Seminar. (3) Supervised full-time work experience in an area of the hospitality industry, selected by the student and approved by the practicum coordinator. 311--Principles of Food Service Sanitation. (1) Business and regulatory practices relevant to a sanitary food service environment. 312--Management by Menu. (1) Analysis, pricing constraints, and mechanics of the menu. 313--Internal Training and Development. (1) Principles of effective in-house training programs in the hospitality/travel industry. 328--HRTM Accounting. (3) (Prereq: RETL 261 and 262) Accounting trends and controls for the hospitality industry from a managerial point of view. 335--Hospitality Delivery Systems for the Indigent. (3) The management of food and lodging delivery systems for the indigent. 340--Nutrition. (3) The utilization of food by the body; menu planning and food production for institutions in relation to regular and modified diets. 352--Software Applications for the Hospitality Industry. (3) (Prereq: BADM 290 or AIME 264) Using microcomputer software in various areas of the hospitality industry. 355--Physical Plant Design. (3) Design, equipment, and maintenance of hospitality facilities. 357--Hotel, Restaurant, and Travel Law. (3) A comprehensive overview of laws and regulatory agencies governing the lodging, food service, and travel industries. 364--Conference and Meeting Planning. (3) (Prereq: HRTM 260) Planning and managing conferences and meetings in the tourism industry. 370--Restaurant Food Production Management. (3) (Prereq: HRTM 270) Management techniques and operating problems in food service operations. One lecture and five laboratory hours per week. 372--Catering Management. (3) (Prereq: HRTM 270 or permission of department chair) Management techniques, including planning, production, and performance of off-premise catering. 376--Contract Foodservice Management. (3) Issues related to the management of contract foodservice accounts. 390--Careers in Hospitality/Tourism. (1) (Prereq: junior standing) Career options concurrent with the placement process. 399--Independent Study. (1–6) Contract approved by instructor, advisor, and department head is required for undergraduate students. 410--HRTM Current Issues. (3) (Prereq: senior standing) Issues and problems concerning the hospitality industry. 421--Hospitality Financial Management. (3) (Prereq: HRTM 328) Financial decision making including ratio analysis, asset management, leverage, short, intermediate, and long-term financing in the hospitality industry. 440--Services Management for Hospitality and Tourism. (3) (Prereq: ECON 221 and 222; MGMT 371) Management issues pertinent to quality service delivery in hospitality and tourism organizations. 445--Food and Sanitation Microbiology. (3) (Prereq: BIOL 120 or permission of instructor) Micro-organisms and their effect on the quality of food and water. Two lecture and two laboratory hours per week. 447--Food Science. (3) (Prereq: HRTM 340) The effects of cooking, processing, and storage of food on nutrient content, sensory perception, and functionality. Two lecture and two laboratory hours per week. 450--Hospitality Marketing Sales. (3) (Prereq: MKTG 350) Application of marketing principles and promotional techniques to the hospitality and travel industry. 473--Club Cuisine and Service. (3) (Prereq: HRTM 370 or 372) Advanced topics in the management of production and service techniques for private clubs. 475--Wines and Spirits in Food Service Establishments. (3) Management overview and operating problems of beverages in the hospitality industry. 485--Advanced Club Management. (3) (Prereq: HRTM 285 or permission of instructor) Advanced topics in hospitality management for the club industry. 490--Hospitality Management Strategies. (3) (Prereq: MGMT 371, RETL 344, and senior standing) Contemporary management strategies applied to the hospitality industry. 491--Club Management Internship. (3) (Prereq: HRTM 285, 370 or 372, and 473) Placement with a private club for a controlled learning experience. 495--Hospitality Management Internship. (6) Structured industry practical experience in a hospitality management company at the supervisory level. A contract approved by the instructor, advisor, and department head is required for undergraduate students. Minimum of 400 hours. 537--Multi-Cultural Dimensions of the Hospitality Industry. (3) (Prereq: BADM 371 or RETL 344 or permission of instructor) Multicultural, multiracial, and multiethnic factors within the hospitality and tourism industry. 557--Security Management of Hotels and Restaurants. (3) (Prereq: HRTM 357 or equivalent) Individualized security programs, procedures, legal issues, and review of local, state, and federal laws that apply to the lodging and restaurant industry. 590--Special Topics in HRTM. (3) Advanced concepts, issues, and trends in the hospitality and tourism industry. May be taken twice for degree credit. Retailing (RETL) 149--Basic Economics. (3) Designed to provide a basic understanding of the operation of our economic system and to equip the student with some of the tools necessary for economic analysis. 237--Consumer Economics. (3) The economic problems of everyday life presented within a business framework, promoting the student’s well-being as a consumer. Consideration is given to the economics of consumption, real income, consumer buying, consumer protection, operations leading to family prosperity, security, and estate planning. 260--Income Tax Procedures. (3) (Prereq: RETL 162 or equivalent) Prepares the student for practical work with individual tax returns for the three major types of businesses. 261, 262--Functional Accounting I and II. (3 each) The accounting cycle as it relates to retail and service businesses. 265--Principles of Retailing. (3) Management methods, location analysis, store organization, personnel, planning, buying and pricing techniques, and customer service policies for retail firms. 268--Principles of Fashion Merchandising. (3) The place of fashion in buying, selling, and promoting merchandise. Meets the needs of individuals in retail organizations from entry level to buyer. 301--Careers in Retailing. (1) Career opportunities in retailing. 310--Internet Retailing. (3) (RETL 265 or BADM 350; AIME 264 or equivalent) Development of a comprehensive plan for implementing a retailing business via the Internet. 344--Personnel Organization and Supervision. (3) Recruitment, selection, utilization, and development of human resources; role of supervisors in management and personnel administration. 350--Sales Strategies. (3) Theories, principles, and techniques of personal selling with application to different buyer-seller situations. 351--Small Business Organization and Operation. (3) Concepts and philosophies of ownership for the small retailing operation. 363--Textiles for Retailers. (3) Fibers, fabric structures, and finishes in relation to selection, use, serviceability, and care of apparel fabrics. 366--Retail Buying. (3) Planning, purchasing, and controlling inventories. 367--Merchandising. (3) Decision-making and budgets. 368--Fashion Product Analysis. (3) An analysis of fashion products with emphasis on the product life cycle, cost elements, and changing demographics of the fashion consumer. 369--Retail Promotion. (3) Planning and executing retail promotion strategies. 371--Advanced Retail Accounting. (3) (Prereq: RETL 162) Accounting topics related to retail establishment with emphasis on managerial interpretation and use. 378--Durable Products. (3) (Prereq: RETL 363 and 368) Design, construction methods, and quality assessment of durable goods. 388--Contemporary Trends in Fashion. (3) (Prereq: RETL 268) Fashion-show production, trend analysis, and fashion products. 389--Fashion Show Production. (1) (Prereq: RETL 369 and 388 or permission of instructor) Planning and execution of the fashion show as a promotional event. 399--Independent Study. (1–6) (Prereq: consent of department) Contract approved by instructor, advisor, and department head is required for undergraduate students. 444--Store Operations. (3) (Prereq: RETL 265, 344) Planning and implementing effective managerial and operational procedures. 462--Merchandise Management Strategies. (3) (Prereq: RETL 366 and 368) Formulation and application of merchandising management strategies using computer simulation models. 463--Fashion Merchandising Internship. (6) (Prereq: RETL 388 and 468, senior standing and contract approved by instructor, advisor, and department chair is required) 465--Retailing Internship. (6) (Prereq: RETL 350, 366, senior standing and contract approved by instructor, advisor, and department chair is required) 468--Professional Practices in Fashion Merchandising. (3) (Prereq: RETL 268 and junior standing) Executive leadership skills for the fashion industry. 469--Visual Merchandising and Store Design. (3) (Prereq: RETL 369) Displays and visual merchandising strategies. 485--Multi-National Retailing. (3) (Prereq: senior standing) Retail operations within foreign environments. 487--Retail Management Strategies. (3) (Prereq: RETL 367 and junior standing). 491--Critical Issues in Retailing. (3) (Prereq: senior standing) Current trends, issues, and practices in retail firms. 493--Community and Governmental Relations for Retailing. (3) (Prereq: senior standing) The relationship between the retailing community and government programs. 551--Advanced Retail Business Planning. (3) (Prereq: RETL 351 or permission from department chairperson) Preparation of a prospectus for a projected new retail business. 569--Advanced Retail Promotion and Visual Merchandising Strategies. (3) Essential principles and analytical tools used in retail promotion; appraisal of methods and outcomes via field experiences, visuals, and simulations. 590--Seminar in Retail Management. (3) (Prereq: senior standing or graduate) Course content varies. May be repeated once under a different suffix. 592--Retailing/Fashion Merchandising Field Study. (3) (Prereq: RETL 265, 268, or consent of department chairperson) Study of international/domestic fashion manufacturers, retailers, ancillary businesses, and selected resident buying offices. Restricted to one domestic and one international field study. Administrative Information Management (AIME) 143--Advanced Business Document Preparation. (3) Emphasis on production and versatility in preparing business documents. Not for AIME majors. For business teacher certification. 164--Introduction to Office Automation. (3) Overview of office automation systems including technology, human relations, improved productivity, and essential procedures within organizational and environmental contexts. 240--Business Law. (3) Formation of contracts and their operation as they apply to business; promissory notes and checks; agency and employment. 243--Word Processing Concepts and Technology. (3) (Prereq: keyboarding) Introduction to word processing concepts and applications. 264--Computer Applications in Business. (3) A survey of microcomputer systems including basic computer functions, applications, and operations. 270--Records Control. (3) (Prereq: AIME 264) Analysis and control of office records including creation, processing, maintenance, protection, and disposition. 338--Integrated Document Production. (3) (Prereq: AIME 143 or equivalent) Use of computers and other electronic equipment to produce documents in a problem-solving, decision-making environment. 342--Business Communications. (3) (Prereq: AIME 264 or AIME 343) Theory and processes in written business communications; composing effective business letters and reports. 343--Concepts and Applications in the Office Environment I. (3) (Prereq: AIME 164) Critical electronic office applications, centering upon advanced electronic word processing, operating systems, and presentation graphics. 345--Introduction to Office Networking. (3) (Prereq: AIME 164 and AIME 343) Design, architecture, standards, implementation, and administration of a client-server office networking environment. 346--Concepts and Applications in the Office Environment II. (3) (Prereq: AIME 164 and AIME 343) The interaction and analysis of electronic spreadsheets. 347--Advanced Office Procedures. (3) (Prereq: AIME 264 or approval of instructor) Supervisory and administrative skills of the office administrator. 348--Concepts and Applications in the Office Environment III. (3) (Prereq: AIME 164 and AIME 343) Application of office records and information management using current database software. 352--End-User Interface Design for the Office. (3) (Prereq: AIME 346 and AIME 348) Development of graphical user interfaces for office applications. 362--Administrative Communications. (3) (Prereq: AIME 243 and 342 or equivalent) Communication theory, research methods, meeting planning, dictation, video, audio, and teleconferencing techniques. 370--Records Management. (3) (Prereq: AIME 352) Electronic management of records and information. 399--Independent Study. (1–6) (Prereq: consent of department) Contract approved by instructor, advisor, and department head for undergraduate students. 443--Word Processing Systems, Principles and Management. (3) Management and supervision of word processing as a component of information processing systems. 444--Corporate Training and Development. (3) Corporate training of employees in office systems, needs assessment, instructional design, implementation, evaluation, and management. 445--Advanced Networking for the Office. (3) (Prereq: AIME 345) Advanced administration of office client/server networks with major emphasis on network operating system software. 447--End-User Support in the Office. (3) (Prereq: AIME 370 and AIME 342) Overview of end-user technical support in the office with a focus on troubleshooting skills, tools, and techniques. 448--Professional Internship. (3) (Prereq: AIME 447 and AIME 564) Internship coordinated by a faculty member and supervised by an approved business supervisor. Contract approved by instructor, advisor, and department head is required for undergraduate students. 508--Teaching Middle and High School (Business Education). {=EDSE 508} (3) A study of methods, techniques, and materials of instruction in middle and high school business education. 528--Study of the Teaching of Business Education in the Secondary School. {=EDSE 528} (3) (Prereq: consent of instructor) Teaching techniques and methodology related to the business education curriculum, emerging technology, and software. 545--Telecommunications. (3) (Prereq: AIME 445 or consent of instructor) Telecommunications systems, applications, and equipment allowing for the global dissemination of information. 560--Analysis and Applications of Integrated Software. (3) (Prereq: AIME 352 and AIME 370) Microcomputer software applications. 564--Office Information Systems. (3) (Prereq: AIME 560) Integration of business software and technology into an office system. 590--Special Topics in Office Information Management. (3) (Prereq: upper level and/or consent of instructor) Advanced concepts, issues, and trends in office information systems. Course content varies and will be announced in the schedule of classes by suffix and title. (May be repeated once for credit.) Sport and Entertainment Management (SPTE) 110--Sport in American Life. (3) American sport enterprise; background, influences and trends; collegiate and professional sport organizations; ownership and unionization; media portrayals. 201--Introduction to Sport Administration. (3) Sport administration and sport industry career fields. 274--Computer Applications in Sport Administration. (3) (Prereq: STAT 201 and AIME 143 or demonstrated computer keyboarding proficiency) Administrative tasks for computer usage, including software and hardware selection, applications, and solutions. 295--Practicum. (6) (Prereq: SPTE lower division status; SPTE 201 and 274; permission of department chair) Supervised work experience in a sport administration area selected by the student with approval of advisor. Contract approved by instructor, advisor, and department chair is required for undergraduate students. 325--Resort and Club Recreation Programming. (3) Management of club and resort sport complexes. 340--The Sporting Goods Industry. (3) Principles of manufacturing and retailing applied to the sporting goods industry. 399--Independent Study. (3–6) (Prereq: consent of instructor) Contract approved by instructor, advisor, and department head is required for undergraduate students. 435--Spectator Facilities Administration. (3) Programming, marketing, public relations, fiscal considerations, operation, labor relations, personnel, and event management for spectator sports. 440--Sport Business and Finance. (3) (Prereq: ECON 222; RETL 262; FINA 363) Economic and finance theories applied to sport organization and administration. 444--Sports Event Administration. (3) Application of administrative principles to management of sports events. 490--Special Topics in Sport Administration. (3) (Prereq: senior standing or consent of department head; may be repeated once for credit) 495--Internship in Sport Administration. (6) (Prereq: SPTE Professional-division status and completion of all other requirements for the SPTE degree) Placement with a sport organization for a controlled learning experience in the student’s career specialization area. Contract approved by instructor, advisor, and department head is required for undergraduate students. 530--Sport and the Law. (3) (Prereq: Advanced undergraduate or graduate status or permission of department chair) Laws and regulatory bodies affecting the management of sport personnel, facilities, and events. 580--Business Principles in Athletic Administration. (3) (Prereq: advanced undergraduate or graduate status or permission of department chair) Business principles in the administration of public and private sector athletic programs. 635--Sport Event Development. (3) (Prereq: ACCT 225 and 226 or RETL 261 and 262; MKTG 350, FINA 363, MGMT 371 or equivalents) Business concepts needed to develop a sports special event. 650--Promotion, Sales and Advertising in Sport. (3) (Prereq: MKTG 350) Promotion strategies in the sports industry. Interdisciplinary Studies (IDST) 390--Introduction to Interdisciplinary Inquiry. (3) A study of the history, philosophy, and theory of and modes of inquiry in interdisciplinary studies. 497--Senior Seminar. (3) (Prereq: senior status in B.A.I.S. program in the College of Hospitality, Retail, and Sport Management) Integration of prior academic work. Return to College of Hospitality, Retail, and Sport Management   Administrative Information Management   Hotel, Restaurant, and Tourism Management   Interdisciplinary Studies Retailing Sport Administration [Bulletin Home Page] [Undergraduate Bulletin Contents] [Disclaimer] [Office of Undergraduate Admissions] This web site updated September 2001 by Thom Harman, and copyright © 2001-2002 by the Board of Trustees of the University of South Carolina. All Rights Reserved. URL http://www.sc.edu/bulletin/ugrad/hrsmcours.html