HTM 100. Hospitality and Tourism Management Seminar. 1 credit.
A one-credit seminar course designed to expose students interested in hospitality and tourism management to current issues, trends, career opportunities and company profiles within the service industry.
HTM 250. Introduction to Hospitality and Tourism Management. 3 credits.
A look into the past, present and future of the hospitality and tourism management industry. Emphasis is on industry scope, organizations and economic impact. Special attention is given to lodging; food and beverage; tourism and entertainment; and special events and meeting planning.
HTM 251. Internship Preparation. 1 credit.
A career search and skills development course. Special attention is given to the creation of effective resumes and business correspondence; developing and refining networking and interviewing skills; gaining practical experience in executing a job search; and developing leadership and managerial skills. Prerequisite: HTM 250.
HTM 261. Internship. 0 credits.
Required 600 hours of approved hospitality and tourism work experience. P/F only. 0 credits. Must be completed prior to registering for HTM 461. All work sites must be approved. Prerequisite: HTM 251 or permission of the instructor.
HTM 270. Food Purchasing, Production and Control. 3 credits.
An introduction to food purchasing, production and the fundamentals of cost control as it relates to the hospitality industry, specifically cost control of food, beverage and labor. Special attention is given to food sanitation and safety. Students must complete a Servsafe national sanitation certification prior to successfully completing the course.
HTM 271. Introduction to Foodservice Management. 1 credit.
An introduction to food and beverage service procedures and techniques, and intermediate level commercial food production. Attention is given to special events management. Prerequisites: HTM 250 and HTM 270.
HTM 298. Special Studies in Hospitality and Tourism Management. 1 - 3 credits.
A special studies course designed to explore areas of current topical concern in the lodging, food and beverage, travel and tourism, and entertainment industries. Course content will vary. For course content consult your advisor. Prerequisite: Permission of the instructor.
HTM 330. Hotel Operations and Engineering. 2 credits.
Hotel operations with emphasis on the effective management of the front office, reservations, housekeeping and maintenance departments. Course includes the study of each physical system, with emphasis on safety, energy control, financial planning and design. Prerequisite: Junior HTM status and/or permission of the instructor. Formerly HTM 360.
HTM 331. Hospitality Law. 2 credits.
The application of the law to the hospitality and tourism industry. The course focuses on the rights and obligations of guests, innkeepers, restauranteurs, airlines, travel agents and other hospitality professionals and sectors. The identification of potential legal problems and formulation of preventive measures to limit or prevent liability are emphasized. Current and emerging legal trends of concern to the industry are also explored. Prerequisites: HTM 250 and COB 218.
HTM 350. Travel and Tourism Management. 2 credits.
The scope, history and development of the travel and tourism industry is explored at the national and international levels. Special attention is given to the identification of a tourist with regard to motivation, method and impact of their travels; organizational structure of the industry; and the major tourism components. Prerequisites: HTM 250 and HTM 271 or permission of the instructor. Formerly HTM 485.
HTM 371. Culinary Arts. 2 credits.
An application of basic preparations; cooking methods for meat, poultry and fish; cooking methods for vegetables, potatoes, grains and legumes, pasta, and dumplings; pantry cooking and garde-manger; and menu development and plate presentation as seen by a food service professional. Prerequisite: HTM 271.
HTM/MKTG 386. Hospitality and Service Marketing. 3 credits.
Application of marketing principles to the service sector, including the hospitality industry. The course focuses on review of customer demand for and assessment of services; the employee/customer interface; services operation management; review of services marketing mix; and development of marketing plans for service organizations. Prerequisite: COB 300.
HTM 425. Hospitality Industry Management. 3 credits.
Identification and exploration of the information needs of the HTM manager in making policy and personnel decisions. Different philosophies and processes for locating, attracting, hiring and training a qualified staff are examined. Emphasis is placed on the work environment within the service area. Prerequisites: Senior HTM status and/or permission of the instructor.
HTM 431. Advanced Lodging. 3 credits.
A senior capstone course designed to expose students to strategic issues concerning the lodging industry on a whole. The interactive course draws upon concepts from functional disciplines (i.e. marketing, finance, accounting and operations) in the diagnosis, analysis and resolution of complex lodging situations. Prerequisites: HTM 330 and senior status.
HTM 450. Special Events and Meeting Planning. 3 credits.
A senior capstone course is designed to explore conferences, conventions, expositions, meetings and special events as they relate to the responsibilities of a planner, selection criteria for host venues, legal and ethical issues, negotiating process, program design, budgeting, contracts, marketing, logistics and evaluation. Prerequisite: HTM 350 or permission of the instructor.
HTM 451. Entertainment Management. 3 credits.
A senior capstone course designed to expose students to strategic issues concerning the entertainment industry. Course content will vary. For course content consult your adviser. Prerequisite: HTM 350 or permission of the instructor.
HTM 461. Supervisory Internship. 0 credits.
Required 400 hours of approved hospitality and tourism supervisory experience. The internship must be completed in your specific area of concentration. P/F only. Must be completed prior to registering for HTM 470. All work sites must be approved. Prerequisites: HTM 271, COB 300 and/or permission of the instructor.
HTM 470. Advanced Foodservice and Production Management Part I. 1 credit.
Application of advanced food service
management. The course focuses on menu development; food and beverage
cost control techniques; budget development; employment scheduling;
and marketing of special events. Prerequisite: Senior status.
HTM 471. Advanced Foodservice and Production Management Part II. 3 credits.
A dynamic learning experience which requires students to perform a series of complex tasks in order to succeed. Management teams are required to plan, organize and produce a creative, fun-filled evening with high quality food and entertainment while staying within budget. Management teams are expected to supervise up to 60 student workers. Prerequisites: Senior status and HTM 470.
HTM 473. Beverage Management and Marketing. 3 credits.
The course is designed to enhance knowledge in the identification and evaluation of beverages typically served in hospitality establishments. Special attention is given to alcoholic and non-alcoholic beverages with regard to price/quality relationships; channels of distribution and marketing; trends and current issues faced by the industry; and service ethics. Prerequisites: HTM 386 and HTM 471.
HTM 490. Special Studies in Hospitality and
Tourism Management. 1
to 3 credits.
The course is designed to give capable students in hospitality and tourism management an opportunity to complete independent study under faculty supervision. Prerequisites: Permission of the instructor and director prior to registration.
HTM 498. Special Topics. 3 credits.
This course is designed to allow exploration of areas of current topical concern or to exploit special situations. Course content will vary. For course content consult your adviser. Prerequisite: Permission of the instructor.
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