Courses
Required HTM Courses
3414 Purchasing, Production and Management: This class addresses purchasing, preparation and management as it relates to a commercial food service operation.
3444 Financial Management and Cost Control for Hospitality Organizations: The application of accounting, finance and cost control principles to hospitality industry organizations. The focus of this course is to provide future food service and lodging organization managers with the ability to handle the unique problems regarding financial analysis and cost control in this industry. Prereq: FIN 3104.
3524 Lodging Management: Organization, function and management of lodging operations.
4414 Food and Beverage Management: Organization, administration and operation of food service operations. Opportunity is provided for administration of the departmental table service restaurant. Course should be taken senior year. Prereq: HTM 3414.
4464 Human Resources Management in the Hospitality Industry: An overview of the concepts of human resources management as applied to the specific environments within the hospitality industry. Prereq: MGT 3304.
4964 Field Study in HTM: Students receive supervisory experience or placement in management training positions. These positions can be a rotational experience or concentrated within one area. Prerequisite: 300 hours of professional work experience in the hospitality or tourism industry. Students who do not meet these criteria will be required to take one, two or three credits of HTM 2964. This decision will be made in consultation with the student's HTM advisor.
Elective Courses in HTM
1414 Introduction to Hotel, Restaurant and Institutional Management: An overview of management in the hospitality and tourism industries, its scope, forms of organization, and professional opportunities.
2434 Hospitality Sales: Students will learn through class discussion and practical application how to establish a working hotel sales office system. Concepts addressed include developing, product knowledge, seeking out prospects, applying selling techniques and improving communication skills.
2514 Catering Management: Concepts of management related to the effective organization and operation of food service organizations within a framework involving menu planning, type of service, customer relations and production/service techniques in catering situations.
2454 Introduction to Travel and Tourism Management: A survey of travel and tourism in the United States with focus on terminology, demographics, and financial significance.
2474 Introduction to Meetings and Convention Management: General overview designed to provide students with information about meetings and convention planning and the industry and define activities of key participants.
2954/3954 Study Abroad: A course that offers travel abroad experiences combined with intense teaching in a controlled setting.
2964 Field Study in HTM: This course provides students work experience within the hospitality and tourism industry. Variable Credit (1-3 credits)
3114 Special Topics in Hospitality and Tourism Studies: Variable content that addresses timely and complex issues of the hospitality and tourism industry from a variety of disciplines or intellectual domains. This course provides HTM students with knowledge that is not formally part of the curriculum.
3454 Tourism Analysis: Designed to acquaint students with different aspects of tourism, including spatial patterns of leisure travel, tourism flow models, demand-supply interaction, attractiveness of destination, and assessment of tourism potential, analysis of tourism supply, tourist market analysis, and allocation of resources.
3464 Hospitality & Tourism Research Methods I: An introduction to various research methods and techniques, which would be most appropriate in the analysis of problems in the hospitality field.
3484 Socio-Cultural Impacts of Tourism: A study of both historic and current socio-cultural impacts of tourism on family, community, culture, government, and the environment. The course examines the ways in which tourism has both affected and been affected by modern society worldwide.
4424 Events Management: Designed to acquaint students with organizational functions necessary for producing special events, as well as analyzing the factors that influence an event's success, such as organizational structure, risk management and the impact of tourism activity.
4454 Hospitality Marketing Management: Application of marketing principles and practices for the specialized needs of the hospitality industry. Prereq: MKTG 3104
Summary Sheet - (PDF) (MS Word 2003).
