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Course Descriptions

Program of Hospitality and Tourism Management

Dr. Reginald Foucar-Szocki, Director

Phone: (540) 568-3224
E-mail: foucarrf@jmu.edu
Web site: http://cob.jmu.edu/htm/


Professors
R. Foucar-Szocki, R. Reid

Assistant Professors
R. Cereola, B. Horton

Instructor
S. Welpott


Mission Statement
The hospitality program at James Madison University prides itself on being a leading HTM/BBA program in the country. As the first hospitality program to be accredited by both the Accreditation Commission for Programs in Hospitality Administration (ACPHA) and the American Assemblies of Collegiate Schools of Business (AACSB), it continuously strives to provide a challenging and progressive course of study which integrates the major functional areas of business with the technological and analytical skills required of hospitality professionals. The program endeavors to foster close relationships with alumni, employers and members of the business community, providing access to the cutting edge of hospitality and tourism management practices and education.


Goals
  • To expose students to a rigorous academic and experiential learning program, including a supervisory internship prior to graduation.
  • To provide an intimate educational setting of small classes, team learning experiences and meaningful personal contacts with faculty and industry professionals.
  • To promote the use and development of technology, critical thinking and communication skills in hospitality and tourism management.
  • To ensure that all HTM students have a meaningful choice of job opportunities upon graduation.
  • To continue the refinement of curriculum with an increased emphasis on technology and information seeking skills.
  • To maintain a faculty of knowledgeable and respected industry professionals, dedicated to continuous improvement via internships, authorship, and participation at national and international industry conferences.


Career Opportunities
The hospitality and tourism field, also known as the mega-industry, includes many career opportunities. Recent statistics include the following:
  • The field is America’s largest services exporter, with international travelers spending over $94 billion in the United States.
  • Pleasure travel volume was 897.6 million; personal-trips with business travel accounted for over 272 million trips in the United States alone.
  • Total HTM employment in the United States includes 17.0 million people.
  • HTM has a related payroll of $147 billion.
  • A total of $541 billion spent on HTM services.
  • HTM provides $82.6 billion in tax revenues or federal, state and local governments.
Our graduates find employment with all of the ěBig Fiveî international public accounting firms, dozens of local and regional public accounting firms and major international companies in the hotel, insurance, publishing, electronics, retailing, manufacturing, distribution, banking and computer industries. Many of our graduates work for business consulting firms and software developers. Recently, our graduates have been at the forefront of companies entering the arena of electronic commerce. The field of accounting has one of the highest demands for new graduates of any area in todayís market, and accounting graduates enjoy some of the highest starting salaries in the College of Business.


Co-curricular Activities and Organizations
Society of Hosteurs, open to all majors, is a student organization that provides both educational and social programs to the HTM major. In addition, this group plans and coordinates the annual trip to the International Hotel and Restaurant Show each November in New York City.

The National Society of Minorities in Hospitality is a student organization that explores the issues, challenges and opportunities for minorities in the mega-industry.

Eta Sigma Delta is the international honor society for the mega-industry. Invitations to join are based on being in the top 20 percent via GPA of all HTM juniors and seniors. James Madison University is a charter chapter.

The Club Managers Association of America has a student chapter at JMU to help expose students to the profession of club management and its many career opportunities.


Degree and Major Requirements
Hospitality and Tourism majors conform to the general structure of the B.B.A. degree program. The B.B.A. degree in Hospitality and Tourism Management requires a minimum of 120 credit hours of undergraduate work.


Bachelor of Business Administration in Hospitality and Tourism Management

Degree Requirements

Credit Hours
General Education requirements1 41
B.B.A lower-level core courses 23-30
B.B.A upper-level core courses 15
Hospitality and Tourism major requirements 24
Non-business electives 7-11

120


1 The General Education program contains a set of requirements each student must fulfill. The number of credit hours necessary to fulfill these requirements may vary.

Fifty percent of this work, 60 credit hours, must be taken outside of the College of Business. In counting the 60 credit hours of non-business courses, B.B.A. students may include all hours taken in General Education (usually 41-44), up to a total of nine hours in economics (GECON courses must be counted as economics), and three hours of COB 191, Business and Economic Statistics. The remaining hours must be taken from any department outside the College of Business. Students should carefully select these non-business electives to help them gain additional knowledge and expertise for their careers and personal lives.

Major Requirements
As a result of Hospitality & Tourism Management being such a broad field there are many areas of specialization. Students majoring in HTM can choose to focus their studies and obtain career-specific knowledge and skills by selecting a concentration. Presently, concentrations are offered in Food and Beverage Management, Lodging Management, Tourism and Entertainment Management, and Special Events and Meeting Planning.

All HTM majors must complete the HTM core courses, with HTM 471 serving as the capstone course.
Core Corses Credit Hours
HTM 100. Hospitality and Tourism Management Seminar 1
HTM 250. Introduction to Hospitality and Tourism Management 3
HTM 251. Internship Preparation 1
HTM 261. Internship required, no credit 0
HTM 270. Food Purchasing, Production and Control 3
HTM 271. Introduction to Food Service Management 1
HTM/MKTG 386. Hospitality and Services Marketing 3
HTM 425. Hospitality Industry Management 3
HTM 461. Supervisory Internship required, no credit 0
HTM 470. Advanced Food Serviced and Production Management I 1
HTM 471. Advanced Food Services and Production Management II 3
In addition, students must take five additional credits in HTM or other program approved courses, depending on the concentration selected:
Electives Credit Hours
HTM 298. Special Studies in Hospitality and Tourism Management 1-3
HTM 330. Hotel Operations and Engineering 2
HTM 331. Hospitality Law 2
HTM 350. Travel and Tourism Management 2
HTM 371. Culinary Arts 2
HTM 431. Advanced Lodging 3
HTM 450. Special Events and Meeting Planning 3
HTM 451. Entertainment Management 3
HTM 473. Beverage Management 3
HTM 490. Special Studies in Hospitality and Tourism Management 1-3
HTM 498. Special Topics 3

Concentration

Food and Beverage Management Concentration
The food and beverage management concentration is designed for HTM majors who wish a more in-depth review of the role of gastronomy in the mega-industry. This concentration will focus on the application of problem solving skills to all eating establishments.
Lodging Management Concentration
The lodging management concentration is designed for HTM majors who wish a more in-depth review of the role of the functional areas of front and back of the house in lodging establishments. This concentration will focus on the application of problem solving skills to all types of establishments including bed and breakfasts, limited service, and full service properties.
Tourism and Entertainment Concentration
The tourism and entertainment concentration is designed for HTM majors who wish a more in-depth review of the role of the economy. This concentration will focus on the application of problem solving skills to all eating establishments.
Special Events and Meeting Planning Concentration
Contact the department for more information.


Recommended Schedule for Majors
First Two Years The first two years, exclusive of concentration, are the same

First Year
First Semester Credit Hours
GECON 200. Introduction to Macroeconomics 3
HTM 100. Hospitality and Tourism Management Seminar 1
General Education courses or non-business 12

16

Second Semester Credit Hours
HTM 250. Introduction to Hospitality and Tourism Management 3
COB 191. Business and Economic Statistics 3
MATH 205. Calculus I 3
General Education courses 6

15

Second Year
First Semester Credit Hours
COB 202. Interpersonal Skills 3
COB 241. Financial Accounting 3
COB 204. Computer Information Systems 2
ECON 201. Principles of Economics (Micro) 3
HTM 270. Food, Purchasing, Production and Control 3
General Education course or non-business electives 3

17

Second Semester Credit Hours
COB 242. Managerial Accounting 3
COB 218. Legal Environment of Business 3
COB 291. Introduction to Management Science
HTM 251. Internship Preparation 1
HTM 271. Introduction to Foodservice Management 1
General Education courses 4

15

Summer Semester Credit Hours
HTM 261. Internship 0

The remaining courses are dependant on the concentration selected.

Food and Beverage Management Concentration
Third Year
First Semester Credit Hours
COB 300A. Integrated Functional Systems: Management 3
COB 300B. Integrated Functional Systems: Finance 3
COB 300C. Integrated Functional Systems: Operations 3
COB 300D. Integrated Functional Systems: Marketing 3

12

Second Semester Credit Hours
HTM/MKTG 386. Hospitality and Services Marketing 3
HTM 371. Culinary Arts 2 2
General Education courses or non-business electives 9

14

Summer Semester Credit Hours
HTM 461. Supervisory Internship 0
Fourth Year
First Semester Credit Hours
HTM 470. Advanced Foodservice & Production Management Part I 1
HTM 425. Hospitality Industry Management 3
General Education courses or non-business electives 9

13

Second Semester Credit Hours
COB 487. Business Policy 3
HTM 471. Advanced Foodservice & Production Management Part II 3
HTM 473. Beverage Management 3
General Education courses or non-business electives 6

15

Lodging Management Concentration
Third Year
First Semester Credit Hours
COB 300A. Integrated Functional Systems: Management 3
COB 300B. Integrated Functional Systems: Finance 3
COB 300C. Integrated Functional Systems: Operations 3
COB 300D. Integrated Functional Systems: Marketing 3
HTM 330. Hotel Operations and Engineering 2

14

Second Semester Credit Hours
HTM/MKTG 386. Hospitality and Services Marketing 3
General Education courses or non-business electives 9

12

Summer Semester Credit Hours
HTM 461. Supervisory Internship 0
Fourth Year
First Semester Credit Hours
HTM 470. Advanced Foodservice & Production Management Part I 1
HTM 425. Hospitality Industry Management 3
General Education courses or non-business electives 9

13

Second Semester Credit Hours
COB 487. Business Policy 3
HTM 471. Advanced Foodservice & Production Management Part II 3
HTM 431. Advanced Lodging 3
General Education courses or non-business electives 6

15

Tourism and Entertainment Concentration
Third Year
First Semester Credit Hours
COB 300A. Integrated Functional Systems: Management 3
COB 300B. Integrated Functional Systems: Finance 3
COB 300C. Integrated Functional Systems: Operations 3
COB 300D. Integrated Functional Systems: Marketing 3
HTM 350. Tourism Management and Marketing 2

14

Second Semester Credit Hours
HTM/MKTG 386. Hospitality and Services Marketing 3
HTM 451. Entertainment Management 3
General Education courses or non-business electives 9

15

Summer Semester Credit Hours
HTM 461. Supervisory Internship 0
Fourth Year
First Semester Credit Hours
HTM 470. Advanced Foodservice & Production Management Part I 1
HTM 425. Hospitality Industry Management 3
General Education courses or non-business electives 9

13

Second Semester Credit Hours
COB 487. Business Policy 3
HTM 471. Advanced Foodservice & Production Management Part II 3
General Education courses or non-business electives 6

12

Special Events and Meeting Planning Concentration
Third Year
First Semester Credit Hours
COB 300A. Integrated Functional Systems: Management 3
COB 300B. Integrated Functional Systems: Finance 3
COB 300C. Integrated Functional Systems: Operations 3
COB 300D. Integrated Functional Systems: Marketing 3
HTM 350. Tourism Management and Marketing 2

14

Second Semester Credit Hours
HTM/MKTG 386. Hospitality and Services Marketing 3
General Education courses or non-business electives 9

12

Summer Semester Credit Hours
HTM 461. Supervisory Internship 0
Fourth Year
First Semester Credit Hours
HTM 470. Advanced Foodservice & Production Management Part I 3
HTM 425. Hospitality Industry Management 3
HTM 450. Special Events and Meeting Planning 3
General Education courses or non-business electives 9

18

Second Semester Credit Hours
COB 487. Business Policy 3
HTM 471. Advanced Foodservice & Production Management Part II 3
General Education courses or non-business electives 6

12



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Last Modified: 6/11/2003