HTM 101 – Science of Foods and Culinary Fundamentals
3 Credit Hours
Scientific principles involved with selection, preparation, and evaluation of quality food.
Contact Hour Distribution: 2 hours lecture and 2 hours lab each week.
HTM 150 – Career Planning
1 Credit Hours
This class focuses on resumes, cover letters, job interviewing, and professional interaction skills in the Retail, Hospitality, and Tourism Management industry.
Grading Restriction: Satisfactory/No Credit grading only.
HTM 210 – Foodservice Operations Management
3 Credit Hours
Principles of menu development, equipment selection, layout, purchasing, production, and service of food in volume.
HTM 211 – Hotel and Resort Operations
3 Credit Hours
Operational theory of lodging and an exploration of the lodging industry in terms of nature of work, organizational structure of lodging segments, the meaning of guest services, differentiation of brands, current industry issues, and evaluation of the market place.
HTM 212 – Conventions, Meetings, and Events
3 Credit Hours
Understanding the concepts and models of conventions/meetings, roles of meeting planners, identifying decision makers, site selection, negotiating, budgeting, and marketing commitment.
HTM 224 – Fundamentals of Tourism Planning
3 Credit Hours
Examination of various components of the tourism industries, motivators to travel, and various types of tourism destination development including medical tourism, event/festival tourism, dark tourism, eco-tourism, sport tourism, and natural tourism. Includes the analyses and steps of tourism planning and community development.
HTM 299 – Beverage Management
3 Credit Hours
This course is designed as an overview of contemporary issues in beverage management, including general instruction in wines, beers, spirits and the legal implications relative to their selling, serving, and consumption.
HTM 311 – Human Resources Management in Hospitality and Retailing
3 Credit Hours
The core concepts of managing an organization’s culturally-diverse workforce ― recruitment and selection, training and development, and employee relations.
(Same as Retail and Consumer Science 311.)
(RE) Prerequisite(s): 210 or 211 or 212 or 224 or Retail and Merchandising Management 210.
HTM 326 – Food and Lodging Cost Control
3 Credit Hours
Budget, cost analysis, computer, financial statement use in decision-making in lodging and foodservice systems.
(RE) Prerequisite(s): 210, 211, and Accounting 200.
HTM 361 – Issues and Trends in Consumer Service
3 Credit Hours
Building competencies in providing outstanding customer service in retail organizations. This course will create a unified approach to customer service, recognizing the importance of store environment planning, organizational policies, and internal marketing that will lead to increased business by attracting and retaining desired customers.
(RE) Prerequisite(s): 311.
HTM 390 – Professional Development
3 Credit Hours
Development of skills important to career success. Focus on business communications, time and stress management, and motivational and negotiating skills.
Satisfies General Education Requirement: (WC)
(RE) Prerequisite(s): 311.
(DE) Prerequisite(s): 326, 310, and English 101 and 102.
Registration Restriction(s): Hotel, restaurant, and tourism or retail and merchandising management major.
HTM 410 – Strategic Planning for the Hospitality Industry
3 Credit Hours
Partnering with stakeholders within the hospitality and tourism industries to assist with enhancing tourism. Explores socio-cultural impacts of tourism and hospitality industries in order to sustainably create marketing plans for industry partners. Enhances soft skills through leadership, team building, and communication activities. Build on the principles of marketing knowledge from previous courses to promote their destination in a sustainable manner. Creates socially responsible future tourism consultants that understand strategic marketing plans that benefit all stakeholders in the community.
Contact Hour Distribution: 3 hours and 1 hour lab.
(RE) Prerequisite(s): 311, 326, and Management 300.
HTM 423 – Marketing for Hospitality and Tourism
3 Credit Hours
Marketing principles and practices specifically applied to the hospitality and tourism industry. Includes the analyses of various hospitality and tourism marketing strategies and the implications of those strategies. Develops the use of marketing tools as an integral part of the hospitality and tourism operation.
(RE) Prerequisite(s): 210, 211, 212, and 224.
HTM 425 – Legal Issues in Service Management
3 Credit Hours
Legal rights and responsibilities of service industry managers, their staff, and clientele.
(RE) Prerequisite(s): 311.
Registration Restriction(s): Hotel, restaurant, and tourism major.
HTM 435 – Meeting Planning, Special Events, and Convention Management
3 Credit Hours
Management techniques used in the execution of meetings, marketing, conventions, and special events. Emphasis on integration of management principles and strategic planning.
(RE) Prerequisite(s): 212.
Registration Permission: Consent of instructor.
HTM 440 – Special Topics: Hotel, Restaurant, and Tourism
1-3 Credit Hours
Developments, issues, and problems in hotel, restaurant, and tourism. Variable topics.
Repeatability: May be repeated. Maximum 6 hours.
HTM 445 – Advanced Food Production and Service Management
3 Credit Hours
Application of management concepts in menu design, personnel, cost control, and production and service of food.
Contact Hour Distribution: 2 hours and 1 lab.
(RE) Prerequisite(s): 210.
HTM 450 – Advanced Lodging Management
3 Credit Hours
Designed to allow students to interpret operational problems currently occurring in the hotel industry in a case study, interactive environment. The student will analyze management opportunities and threats within a hotel and determine reasonable alternatives.
(RE) Prerequisite(s): 211.
(DE) Prerequisite(s): Marketing 300.
HTM 484 – Critical Sustainable Tourism
3 Credit Hours
Critical Sustainable Tourism: Explores the historic and current socio-cultural impacts of tourism on the environment, community, and government. Understand the complexities of tourism relationships from the host community and tourist perspective. Explain how tourism influences culture, communities, and societies through forces of racial/ethnic identity, class, gender, sex tourism, and the politicization of tourism. Identifying the power dynamics within tourism planning and development of a tourism destination. Emphasis on the study of both historic and current socio-cultural impacts of tourism on family, community, culture, government, and the environment, as well as other current issues.
(RE) Prerequisite(s): 224.
HTM 492 – Professional Experience
6 Credit Hours
Supervised educational experiences in selected hospitality operations.
(RE) Prerequisite(s): 390.
Registration Restriction(s): Hotel, restaurant and tourism major.
HTM 493 – Independent Study
1-3 Credit Hours
Individual problems or activities for students with special interests in hotel, restaurant, and tourism.
Repeatability: May be repeated. Maximum 6 hours.
Registration Restriction(s): Hotel, restaurant and tourism major.
Registration Permission: Consent of instructor.
HTM 494 – Directed Study: Hotel, Restaurant, and Tourism
1-3 Credit Hours
Individual student-faculty experience.
Grading Restriction: Satisfactory/No Credit grading only.
Repeatability: May be repeated. Maximum 6 hours.
Registration Restriction(s): Minimum student level – junior.
Registration Permission: Consent of instructor.