Hospitality and Tourism Management (HTM)

133. Introduction to Hospitality and Tourism Management (3) (F, W, S) This class is an introductory study of the Hospitality and Tourism industry. Its purpose is to familiarize the student with the structure of the industry and its principal components in preparation for more advanced studies. A secondary purpose is to investigate the types of jobs that are available in the industry so the student can make meaningful academic and career plans.

150. Economics of Global Tourism (3) (F, W, S) Introduction to the fundamental concepts and methods of micro- and macro-economic analysis and their application in addressing contemporary issues of global sustainable tourism. Emphasis is on the trends, policies, impacts and challenges in planning for and managing tourism and hospitality organizations. Not available to BUSM students. (Prerequisites: HTM 133, MATH 107)

200. Hospitality and Tourism Practicum (3) (F, W, S) The hands-on practicum experience provides students the opportunity in their freshman or sophomore year to apply knowledge gained through introductory coursework. Structured, rotating practicum experiences at local tourism organizations help students to clarify career goals and develop context and skills in preparation for higher-level coursework. (Prerequisites: HTM 133; BUSM 180 with a C- or better)

230. Tourism Geography and Travel (1) (F, W, S) Online course focused on the geography of the world through the lens of tourism and travel. A study of destinations, history, culture, attractions, people and impacts. (Prerequisites: HTM 133)

255. Property Management and the Guest Experience (3) (F, W, S) A study of hotel physical facilities and systems and their contribution to the total guest experience. Stresses the utilization of maintenance personnel for efficient operation. Property atmospherics and security are analyzed. (Prerequisites: HTM 133; BUSM 180 with a C- or better)

270. Destination Management and Marketing (3) (F, W, S) Perspective on global tourism with emphasis on destinations as the basis for travel: their key industry role; sustainable management; experience development; differentiated branding; effective promotion; stakeholder engagement; partnering with key public/private entities. Guest speakers and field trips to enhance classroom presentations. (Prerequisites: HTM 133; BUSM 180 with a C- or better)

285. Hospitality Management and Leadership (3) (F, W, S) A case-based, big-picture view of common issues and problems faced by hospitality managers in team development and leadership with the objective of improving the analytical skills, strategic-thinking, and problem-solving ability of students. A prerequisite to all upper-division HTM courses. (Prerequisites: HTM 133, HTM 200; BUSM 180 with a C- or better)

290. Attractions and Experience Management (3) (F, W) Focused on designing, managing and evaluating the guest experience of tourism attractions and activities to optimize customer satisfaction and engagement. Covers a broad range of destination experiences including theme parks, entertainment, shopping, cultural attractions, heritage sites, ecotourism, agritourism and outdoor recreation. (Prerequisites: HTM 133, BUSM 180)

295. Cross-Cultural Management in Tourism (3) (F, W) Effective leadership principles and management practices in travel and hospitality business environments impacted by globalization and mobility. Focus is on the increasing diversity of employees in the workplace and the rapidly-changing profile of hospitality customers, which intensifies the need for cohesive teams who are well-trained to serve guests form around the world with unique needs and interests. (Prerequisite: HTM 285)

301. Hospitality Accounting and Finance (3) (F, W) Principles of managerial accounting applied to hospitality and tourism. The use of financial statements to analyze operations and to make management decisions. Ratio analysis, pricing, cost control, budgeting, variance analysis, cash management, investments, and project feasibility are considered. (Prerequisites: HTM 285; ACCT 201, BUSM 230, HTM 150 or ECON 200, and MATH 107 all with a C- or better)

304. Hospitality and Tourism Marketing (3) (F, W, S) Introduces basic principles of marketing management in an HTM context, including customer and market analysis, segmentation, positioning, branding, pricing, distribution, marketing communications, relationships, global marketing and ethics. (Prerequisites: HTM 285; BUSM 320 and HTM 150 or ECON 200 both with a C- or better)

340. Pricing Strategy and Revenue Management (3) (W, S) Concepts and practices in managing dynamic pricing for different customer segments to maximize revenues of hotels, airlines, car rentals, cruises and other hospitality sectors. Preparation for the Certification in Hotel Industry Analytics (CHIA) offered by the American Hotel and Lodging Educational Institute and STR. (Prerequisites: HTM 150 or ECON 200, HTM 285, ACCT 201, BUSM 320, MATH 107) 

342. Hospitality and Tourism Law and Ethics (3) (W, S) Study and understanding of the legal system, laws, and ethics with application to the hospitality, tourism, and travel industry. (Prerequisites: HTM 285, ENGL 101)

351. Food and Beverage Management (3) (F, W) Food service system pre-cost control, budgeting, pre-control methods, production controls, purchasing, distribution systems, receiving, inventory control, and profit. (Prerequisites: HTM 285;  ACCT 201, BUSM 230, HTM 150 or ECON 200, and MATH 107 all with a C- or better)

352. Food and Beverage Operations (3) (S) Principles and best practices of the daily operations of a successful food and beverage venue. Topics include staff training and scheduling, customer service quality, culinary administration, ingredients and materials cost control, receiving and inventory management, food safety, and facilities maintenance. (Prerequisite: HTM 351)

361. Operations and Quality Management (3) (F, W, S) Principles and techniques related to providing consistent, measureable high-quality service encounters with an emphasis on the hospitality industry. Students will learn forecasting, queuing, layout, continuous improvement, project management, and inventory systems tools among others. Six Sigma methods are emphasized. (Same as BUSM 361). (Prerequisites: BUSM 180 or HTM 285; BUSM 230 and MATH 107 all with a C- or better)

370. Meetings and Convention Management (3) (F, W) Management and operation of conventions, meetings, trade shows and exhibitions for both profit and non-profit organizations. Emphasizes program planning, budgeting, contracts, marketing, public relations, site and facility selection, exhibit planning and marketing, transportation, food and lodging arrangements, and career opportunities. A convention/meeting planning project will be required for successful completion of the course. (Prerequisites: HTM 285, HTM 304)

375. Accommodations Operations (3) (W, S) Organizational structure and front office positions management. Reservation, registration and rooming process; staffing, financial, and policy control procedures; evolving hotel management technology and property management systems. Also organization, staffing, functions of housekeeping departments. (Prerequisites: HTM 285;  ACCT 201, BUSM 230, HTM 150 or ECON 200, and MATH 107 all with a C- or better)

390R. Special Topics in Hospitality and Tourism Management (1-3) (Variable)

399R. Management Internship in Hospitality and Tourism (3-12) (F, W, S) Credit for applied experience in hospitality and tourism. Prior approval must be obtained and coordinated by a faculty member and on-site supervisor. (Prerequisites: HTM 285, Jr. Status of 60+ total credits)

485. Hospitality and Tourism Senior Seminar (3) (F, W) A capstone course designed to be completed in the senior year. Students integrate and combine concepts and ideas from prior courses and industry experience to develop a “big picture” view of the industry in preparation for career success. Case studies, site visits, industry expert panels, and industry-generated projects are employed to this end. (Prerequisites: HTM 285, 301, 304, 351, 375)

495R. Independent Study (1-3) (Variable) (As determined by student and faculty member)

496R. Student Research (1-3) (Variable) Supervised individual research for students who have been granted a student research associateship.