Hospitality And Tourism Management Courses
- HTM 100. INTRODUCTION TO THE HOSPITALITY AND TOURISM INDUSTRY
- Class 1-3, Cr. 1-3
An overview of supervisory careers, opportunities, and responsibilities in the food service and lodging industry.
- HTM 141. FINANCIAL ACCOUNTING FOR THE SERVICE INDUSTRIES
- Class 3, Cr. 3
Fundamental accounting principles and procedures applied to the hospitality and service industries. Includes study of uniform system of accounts, financial statements, special purpose journals and subsidiary ledgers unique to the hospitality and service industries.
- HTM 181. LODGING MANAGEMENT
- Class 3, Cr. 3
Concepts of organization, communication, ethics, and policy formulation in the front office. Introducing the basic techniques and trends in systems and equipment available to meet the needs of management and the guest.
- HTM 191. SANITATION AND HEALTH IN FOODSERVICE, LODGING AND TOURISM
- Class 3, Cr. 3
Food safety and other health related issues in the hospitality and travel industries. Application of sanitation principles in restaurants, hospitals, schools, hotels, cruise ships, airlines and international travel are covered. Students must pass a National Sanitation Certification Examination to receive credit.
- HTM 212. ORGANIZATION AND MANAGEMENT IN THE HOSPITALITY AND TOURISM INDUSTRY
- Class 3, Cr. 3
Prerequisite: Classification 3 or higher.
Basic principles of planning, organizing, directing and controlling human and physical resources will be addressed. Students will also learn how these principles can be applied to maximize the organizational effectiveness of hospitality and tourism businesses.
- HTM 231. HOSPITALITY AND TOURISM MARKETING
- Class 3, Cr. 3
Provides students with a customer-oriented approach to marketing in hospitality and tourism. Techniques available to hotels, restaurants, tourism, and travel businesses are discussed and evaluated including packaging, the travel trade, advertising, sales promotion, merchandising, and personal selling.
- HTM 241. MANAGERIAL ACCOUNTING AND FINANCIAL MANAGEMENT IN HOSPITALITY OPERATIONS
- Class 3, Cr. 3
Prerequisite: MGMT 200 or HTM 141.
Managerial and financial analyses of numerical data used for decision-making. Consideration of systems, techniques, information types, and presentational forms used by the hospitality industry.
- HTM 251. COMPUTERS IN THE HOSPITALITY INDUSTRIES
- Class 3, Cr. 3
Prerequisite: CIS 204 or consent of Instructor.
Explore the applications of computers in the hospitality industry. Special emphasis is placed on those impacting the management of the organization.
- HTM 291. QUANTITY FOOD PRODUCTION AND SERVICE
- Class 2, Lab. 6, Cr. 4
Prerequisites: F&N 203 or 205, and HTM 191.
An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipes conversion and costing skills are developed. Different production schemes and product flow are examined and the relationships between back-of-the-house and front-of-the-house activities are discussed.
- HTM 301. HOSPITALITY AND TOURISM INDUSTRY PRACTICUM
- Cr. 1
Prerequisite: 6 credits in HTM or consent of Coordinator.
Limited to HTM majors. (Pass/Not Pass).
Training and practical experience at the entry level, totaling at least 300 hours, in an approved hospitality or tourism operation.
- HTM 302. HOSPITALITY AND TOURISM INDUSTRY INTERNSHIP
- Cr. 1 - 4
Prerequisites: HTM 301, and Consent of Coordinator/Department.
(Pass/Not Pass. Cannot be repeated for credit).
Industry-related practicum experience in an approved hospitality management operation. Requires signed learning agreement between faculty, employer, and student prior to initiating internship. The internship will require a minimum of 300 hours for each credit hour to a maximum of four credit hours.
- HTM 309. HOPSTITALITY AND TOURISM MANAGEMENT PUBLICITY AND PROMOTION
- Class 3, Cr. 3. Repeatable to a maximum of 6 credits.
Prerequisites: HTM Major, and Classification 5 or higher.
Written and oral skills activities focusing on the promotion of the academic major. Newsletter writing and production, public speaking events, preparation and design of academic recruitment materials and other portfolio building public relations types of activities required. Good independent study habits and research skills are developed.
- HTM 311. PROCUREMENT MANAGEMENT FOR FOODSERVICE
- Class 3, Cr. 3
Prerequisite or Co-Requisite: HTM 291.
Identifies and describes foods, supplies, and related merchandise used in the foodservice industry. Provides methods and criteria for recognizing quality, evaluating, specifying, purchasing, and inspecting these products. Discusses the use of technology in the purchasing component of the foodservice industry.
- HTM 312. HUMAN RESOURCES MANAGEMENT FOR THE SERVICE INDUSTRIES
- Class 3, Cr. 3
Prerequisites or Co-Requisites: HTM 291, and Classification 3 or higher.
The concepts of management of people for effective operations in foodservice, lodging and tourism involving supervisory development and communications; the pre-testing, training, and evaluating of employees and the development of attitudes and morale of people working together.
- HTM 314. FRANCHISING
- Class 3, Cr. 3
Prerequisite: Classification 5 or higher.
The study of franchise administration, operations and marketing, with a special emphasis on hospitality related franchises. Includes a study of the legal regulation of franchises, the franchisee-franchiser relationship and unique problems in operating a franchise.
- HTM 315. PRIVATE CLUB MANAGEMENT AND OPERATION
- Class 3, Cr. 3
Prerequisites: HTM 231, HTM 312, and HTM 341.
A study of the organization, administration, operation, and opportunities within the private club industry with emphasis on the manager's duties.
- HTM 316. CASINO MANAGEMENT
- Class 3, Cr. 3
Prerequisite: 21 years of age.
An overview of the development, operations and management of casino enterprises. Includes the evolution of gaming, regulatory statutes and agencies, operational concerns, marketing strategies, financial controls, security/surveillance requirements, ethical considerations, and the economic/social impact on the community. Field trip required.
- HTM 322. HOSPITALITY FACILITIES MANAGEMENT
- Class 3, Cr. 3
Technical and managerial issues related to the operation and maintenance of the physical plant and equipment in hospitality industry facilities.
- HTM 331. HOSPITALITY AND TOURISM SALES AND SERVICE
- Class 3, Cr. 3
Prerequisites: HTM 181 and HTM 231.
Analysis of methods used by sales and service departments in hospitality and tourism. Emphasis on selling, planning for, and servicing all aspects of meeting and convention business.
- HTM 341. COST CONTROLS IN FOODSERVICE AND LODGING
- Class 3, Cr. 3
Prerequisites: HTM 141 or MGMT 200, and HTM 312.
Application of cost controls; development of cost reduction methods through management policy and decisions; examination of cost control techniques for food, labor, and supplies in addition to the emphasis on beverage management control.
- HTM 361. MANAGED SERVICES FOR THE FOODSERVICE INDUSTRY
- Class 3, Cr. 3
Prerequisite: HTM 212 or consent of Instructor.
Focuses on the unique aspects of contract and institutional foodservice management as it compares to commercial foodservices; including operations in airline, business dining, school and campus, healthcare, conference and convention center, vending, correctional, and leisure foodservices.
- HTM 371. INTRODUCTION TO TOURISM
- Class 3, Cr. 3
Principles, practices, and philosophies, which affect the economic, social, cultural, psychological, and marketing aspects of human travel and the tourism industry.
- HTM 372. GLOBAL TOURISM GEOGRAPHY
- Class 3, Cr. 3
Analysis of U.S. and world travel destinations, including the exploration of principal geographic features, population centers and attractions, customs and traditions, habits, festivals, and events, as these relate to the hospitality and travel industry.
- HTM 390. UNDERGRADUATE SPECIAL PROBLEMS
- Cr. 0-6. Credit and hours arranged.
Repeatable to a maximum of 6 credits.
Open to HTM majors only or by consent of the Instructor.
Individual or group participation in supervised reading, laboratory experiences, field experiences, or research in special areas of the Hospitality or Tourism field.
- HTM 411. HOSPITALITY AND TOURISM LAW
- Class 3, Cr. 3
Prerequisites: HTM 212 and HTM 301.
Rights and duties of innkeepers, food operators and tourism organizations. Topics include civil rights, contracts, and negotiable instruments.
- HTM 419. SENIOR SEMINAR IN HOSPITALITY AND TOURISM MANAGEMENT
- Class 3, Cr. 3
Prerequisite: Classification 7 or higher or consent of Instructor.
The exploration, discussion and presentation of current research concerned with or related to the hospitality and tourism management industry.
- HTM 491. BEVERAGE MANAGEMENT
- Class 2, Cr. 2
Prerequisites: HTM major or consent of Coordinator/Department.
Must be minimum 21 years of age.
Principles and practices regarding the production, selection, purchasing, storage, and service of alcoholic beverages in the hospitality industry. Certification in a Responsible Beverage Service Course is required to earn credit.
- HTM 492. ADVANCED FOODSERVICE MANAGEMENT
- Class 1, Lab. 7, Cr. 4
Prerequisites: HTM 212, HTM 291, HTM 311, HTM 341, and Classification 7 or higher.
Utilize managerial skills and techniques with planning, organizing, directing, and controlling a full service restaurant operation. Management teams of two to three students develop, market and operate an international theme restaurant that is open to the public. Emphasis is placed on utilizing effective management skills to create a high quality, profitable operation with well planned systems and highly motivated, organized employees.
- HTM 499. FEASIBILITIES STUDIES AND BUSINESS DEVELOPMENT IN HOSPITALITY AND TOURISM
- Class 3, Cr. 3
Prerequisites: HTM 212, HTM 231, HTM 241, and Classification 7 or higher.
The study of business development. The course will cover all stages of feasibility and development activities with emphasis on strategic planning, design of systems and models, and problem analysis.
