|
|
Course Descriptions
HTM 100: Hospitality and Tourism Management Seminar.
1 credit. Offered fall and spring.
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: Overview of Hospitality and Tourism Management.
3 credits. Offered fall and spring.
Exposes students to the areas of lodging, food and beverage, tourism and entertainment management, special events and meeting planning, and club and resort management. Emphasis is on hospitality industry scope, organization and economic impact; includes familiarization with industry terminology and individual and business contributors to the field of hospitality and tourism management.
Prerequisite: HTM major.
HTM 261: Work Experience.
0 credits. Offered fall and spring.
Required 600 hours of approved hospitality and tourism work experience. P/F only. 0 credits. All work sites must be approved.
HTM 271: Introduction to Foodservice Management.
1 credit. Offered fall and spring.
An introduction to food and beverage service procedures, techniques and intermediate level commercial food production. Attention is given to special events management.
Corequisite or Prerequisite: HTM 250 or permission of the instructor.
HTM 298: Special Studies in Hospitality and Tourism Management.
3 credits. Offered fall and spring.
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.
Prerequisite: Only open to non-HTM majors.
HTM 330: Hotel Operations and Hospitality Technology.
3 credits. Offered fall and spring.
An in-depth look at a full service hotel through the eyes of a general manager. The course will focus on operations, engineering, housekeeping, uniformed services, front office, reservations and revenue management. Different hospitality technology platforms and software programs will be used to expose students to hospitality technology.
Prerequisite: HTM 250, HTM 261, COB 300, and HTM major.
HTM 331: Hospitality Law.
3 credits. Offered fall and spring.
The course focuses on the application of the law to the hospitality and tourism industry including rights and obligations of guests and lodging, food service, club, event management and association operators. The identification of potential legal problems and formulation of preventive measures to limit/prevent liability are emphasized. Food service and beverage service certification included.
Prerequisite: HTM 250 and HTM 261.
Corequisite or prerequisite: COB 300 and HTM major.
HTM 371: Culinary Arts.
3 credits. Offered fall and spring.
An application of basic food preparations for the restaurant industry. Focus is on preparing students to understand gastronomy and communicate with culinarians. Menu development, plate presentation, preparations methods, and flavor development and food service trends will be experienced. Lab fee applies.
Prerequisite: HTM 250 and COB 300.
HTM 400: Hospitality and Tourism Management Senior Seminar.
1 credit. Offered fall and spring.
A discussion with hospitality industry leaders about the future of the industry and the opportunities that exist for young managers. The course will explore the challenges that young hospitality managers will face in the first three to five years after graduation and will help them cope with the transition. Guest speakers and industry management books will guide the learning.
Prerequisite: COB 300 and senior HTM major.
Corequisite or prerequisite: HTM 461.
HTM 412: Club and Resort Management.
3 credits. Offered fall.
An application of business concepts to the private equity club and full service resort industry. Industry cases are used to facilitate discussion of similarities and differences among private equity clubs, full service resorts and other hospitality business in the areas of culture, asset management and operations.
Prerequisite: COB 300 and HTM major.
HTM 425: Hospitality Human Resources Management.
3 credits. Offered fall and spring.
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.
Prerequisite: COB 300 and HTM major.
HTM 431: Advanced Lodging.
3 credits. Offered spring.
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.
Prerequisite: HTM 330 and HTM major.
HTM 434: Purchasing, Cost Controls, and Financial Management.
3 credits. Offered fall and spring.
This course applies purchasing, production and fundamentals of cost controls and financial management to the hospitality industry. Specifically it is an application of food, beverage, and labor cost controls and their deployment in an operations budget for a special event.
Corequisite or Prerequisite: HTM 331.
Corequisite: HTM 470.
HTM 450: Special Events and Meeting Management.
3 credits. Offered fall.
A senior-level course 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: COB 300 and HTM major.
HTM 451: Entertainment Management.
3 credits. Offered spring.
A senior capstone course designed to expose students to strategic issues concerning the entertainment industry. Course content will vary.
Prerequisite: COB 300, be 21 years of age at the beginning of the semester, and HTM major.
HTM 461: Supervisory Internship.
0 credits. Offered fall.
Required 400 hours of approved hospitality and tourism supervisory experience. P/F only. All work sites must be pre-approved.
Prerequisite: HTM 261, COB 300 and/or permission of the instructor.
Corequisite or prerequisite: HTM 250.
HTM 470: Catering Operations and Event Management.
3 credits. Offered fall and spring.
Management teams are required to plan, organize and budget for an entertaining evening composed of high quality food, exceptional service and entertainment. Team dynamics, creative problem solving, and integration of food, beverage, entertainment, décor, finance, and employee management are discussed and integrated into a detailed plan.
Prerequisite: COB 300.
Corequisite: HTM 434.
Corequisite or Prerequisite: HTM 331.
HTM 471: Hospitality Leadership.
3 credits. Offered fall and spring.
Management teams are required to produce an enjoyable evening composed of quality food and entertainment while staying within budget. Management teams are expected to supervise up to 50 student workers. Students will analyze and evaluate different leadership styles observed during the events, during internships and by hospitality industry leaders. Senior assessment may also occur.
Prerequisite: HTM 470.
Corequisite or prerequisite: HTM 461.
HTM 473: Beverage Management and Marketing.
3 credits. Offered spring.
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.
Prerequisite: COB 300, senior HTM major, and be 21 years of age at the beginning of the semester.
HTM 490: Special Studies in Hospitality and Tourism Management.
1-3 credits. Offered fall and spring.
The course is designed to give capable students in hospitality and tourism management an opportunity to complete independent study under faculty supervision.
Prerequisite: Permission of the instructor and director prior to registration.
HTM 498: Special Topics.
3 credits. Offered fall and spring.
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.
|
|
|
