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.

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)

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, 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 ECON 200 both with a C- or better)

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, ECON 200, and MATH 107 all with a C- or better)

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: HTM 285;  ACCT 201, BUSM 230, ECON 200, 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, 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)

440. Marketing Strategy and Revenue Management (3) (W, S) This course is designed to provide students with an applied understanding of strategies and tactics used in hospitality revenue management. The strategic marketing plan is analyzed in relation to capacity management, duration control, forecasting, discounting, overbooking, displacement and pricing. (Prerequisites: HTM 285; ACCT 201, BUSM 230, ECON 200, and MATH 107 all with a C- or better)

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.