Hotel And Tourism Management

HTM 165 Introduction to Hospitality and Tourism (back to previous page)
All major elements of tourism will be examined, including customer travel patterns, transportation systems, major tourism suppliers, and distribution systems. The role of the hospitality industry will be explored in relationship to domestic and foreign tourism. 3 credit hours.

HTM 166 Touristic Geography I - The Western Hemisphere (back to previous page)
A study of travel patterns and destinations in the Western Hemisphere. Included are the major highlights of North America, Central America, the Caribbean, South America, and the Antarctic. 3 credit hours.

HTM 167 Touristic Geography II - The Eastern Hemisphere (back to previous page)
In this second course in touristic geography, the emphasis is on major destinations in the Eastern Hemisphere – the Middle East, South and East Asia, South Pacific, Pacific Islands, and Africa. The study gives the student a well-grounded knowledge of these areas. 3 credit hours.

HTM 202 Hospitality Purchasing (back to previous page)
Introduction to the purchasing, receiving, and issuing of foods and food items. The identification of guides, preparation of specifications, and cost control procedures are stressed. 3 credit hours.

HTM 210 Applied Techniques in the Culinary Arts (back to previous page)
This course is designed to teach the basic classical cooking techniques, including the basic principles of baking, utilizing a hands-on format. The student will apply the theories and principles acquired in the prerequisite course in the context of a professional kitchen environment. The class will emphasize concepts of efficiency, organization, cleanliness, and time management. 3 credit hours.

HTM 220 Pastry Making Techniques (back to previous page)
This hands-on course will present the basic principles of pastry making in the context of a professional environment. From basic custards to complex doughs and batters, students will learn techniques as they create many assorted desserts and plated pastries. Cake decoration will be part of the focus of the course. 3 credit hours.

HTM 225 Restaurant Management (back to previous page)
Prerequisite: HTM165. A survey of restaurant operations and the successsful management of food service operations. Topics include the manager's role in restaurant operations, the role of managerial leadership, staff selection and development, effective approaches to successful client relations, and approaches to maintaining the balance between food, service, and facilities quality. 3 credit hours.

HTM 226 Front Office Procedures (back to previous page)
Students will acquire an understanding of the principles regarding procedures and intradepartmental interactions—which include sales and marketing, housekeeping, maintenance(engineering), accounting, and the food and beverage segments – while maintaining high standards of guest service. Examination of how various hospitality computer hardware and software applications assist with the above responsibilities. 3 credit hours.

HTM 227 Service Management (back to previous page)
Introduction to various management aspects of guest services, lodging, and assisted-care operations as applied to the hospitality industry. Staffing, budget preparation, materials planning, directing and controlling ongoing operations are significant sections of this course. 3 credit hours.

HTM 235 Dining Room Management (back to previous page)
This course will provide the knowledge necessary to fully understand dining room management as essential to the success of commercial food operations. Students will practice various service techniques that include American, French, and Russian service standards as well as having the opportunity to demonstrate dining room organization, hospitality human resource and marketing techniques, and dining thematic decoration skills. 3 credit hours.

HTM 250 Lodging Operations (back to previous page)
Analysis and evaluation of lodging operations, including assisted-care facilities, to include rooms, divisions, food and beverage, sales and marketing, engineering/maintenance, human resources, accounting, and other major functional areas. 3 credit hours.

HTM 260 Club, Resort and Casino/Gaming Operations Management (back to previous page)
Typical organizational structures, and management technique, and the special aspects of operations for private clubs, resorts, casino/gaming. 3 credit hours.

HTM 280 Legal Aspects of Hospitality, Tourism, and Private Clubs (back to previous page)
An overview of specific issues and liabilities that the professional manager will face is presented. Classic and current case studies and issues will be presented to the student, including laws that affect personal and financial advancement. 3 credit hours.

HTM 300 Principles of Baking (back to previous page)
Prerequisite: HTM210. The basic principles of baking presented within the context of a professional and profit-generating commercial kitchen environment. Students will demonstrate these principles through hands-on assignments in a professional kitchen lab. 3 credit hours.

HTM 304 Volume Food Production and Service (back to previous page)
This course is designed to teach the basic principles of volume food production and service, which are so critical to the commercial food industry. Students will be preparing meals that are consumed and analyzed by the public, applying the theories and principles acquired in the prerequisite course in the context of a professional kitchen environment. The class will emphasize concepts of efficiency, organization, cleanliness, and time management. 3 credit hours.

HTM 305 Wine Appreciation (back to previous page)
Considers the major wines and wine regions of the world, with emphasis on American, French, and German wines. Wine tasting is an integral part of the course. Students must be 21 years of age. 3 credit hours.

HTM 307 Cultural Understanding of Food and Cuisine (back to previous page)
The importance of food and cuisine within the context of society. This course will explore the impact of food on the evolution of mankind and address issues relating to the importance of food in the political and economic structure of the world. Questions regarding food supplies and sources as well as ethical questions facing mankind in the near future will be examined. Also explored will be the influences and perceptions of food in different cultures of the world and how those perceptions affect intercultural understanding. 3 credit hours.

HTM 315 Beverage Management (back to previous page)
The beverage area is perceived as a profit center for hotels and restaurants. Themes, decor, and ambience that enhance the hospitality experience are explored. All management functions are examined; planning, staffing, accounting, marketing, and menu development are emphasized. Other pertinent topics are discussed, including liability and licensing issues. 3 credit hours.

HTM 316 Hospitality Finance and Revenue Management (back to previous page)
Prerequisites: Senior standing and consent of department chair. This course takes the experienced hospitality student through the certification process for designation as a Certified Hospitality Account Executive (CHAE) and includes the certification exam as a portion of the course and final grading process. Additionally, Hospitality Financial & Technology Professionals (HFTP) membership is included. Topics include investment trends and analysis, lease and purchase considerations, working capital finance, audit and financial management, and the CHAE exam preparation. Students are responsible for the cost and fees required for the CHAE examination and HFTP membership. 3 credit hours.

HTM 325 Destination Marketing and Sales (back to previous page)
An in-depth study of marketing theory and techniques crucial to success in hospitality and tourism businesses and an examination of the sales process, the destination life cycle, DMOs, and market segmentation strategies. Students develop a strategic tourism plan for a hospitality and tourism organization that has a focus on sales. 3 credit hours.

HTM 335 Convention and Meeting Planning (back to previous page)
As corporate meetings and conventions continue to increase in the worldwide tourism market, one of the newer and important career paths is that of professional meeting planners. Included in their sphere of responsibility are the meeting/organization agenda, site selection, meal planning, transportation, schedule of events, break-out sessions, leisure activities, finances, and evaluations. 3 credit hours.

HTM 340 Tourism Planning and Policy (back to previous page)
A comprehensive review of the tourism planning and policy process used to develop or modify major tourism destinations. Aspects of the process include goals and objectives; the use of environmental, economic, marketing, topographical, and political studies; and monitoring and control procedures to assure proper planning and policy implementation. Focus on considering both tourism benefits and costs in assessing net impacts. 3 credit hours.

HTM 345 Catering and Events Management (back to previous page)
A review of a variety of concepts germane to catering and event management within the context of the hospitality industry. Topics include themed events, outside services, audio-visual and other special effects, on- and off-premise catering and function sales, staffing, computer applications in banquet management, and general event planning. 3 credit hours.

HTM 360 Corporate Travel Planning (back to previous page)
As airlines and hotels are funneling most of their energy, services, and amenities toward the corporate traveler, bidding for a corporate account (RFP) and servicing it successfully are exacting arts. Every aspect of the industry is covered, including automation, cost-cutting strategies, and professionalism. 3 credit hours.

HTM 370 Gaming and Casino Management (back to previous page)
This course provides an introduction to the casino industry and examines its phenomenal growth and relationship to tourism and community development. Focus is on the concepts and definitions essential for understanding the industry and on links of its history to current gaming practices. Particular attention is paid to noted casinos in Monte Carlo, Las Vegas, and Atlantic City as well as Connecticut’s Foxwoods and Mohegan Sun. 3 credit hours.

HTM 380 Resort Operations (back to previous page)
A comprehensive review of resort operations. Content covered includes the history and development of resorts, guest services, and resort recreation functions. Students are expected to create innovative resort facilities and programs. Field trips to local resort properties may be required. 3 credit hours.

HTM 410 International Tourism (back to previous page)
Institutions which run the international tourism industry are reviewed. The relationship between these institutions and various nations will be discussed. Participants will become familiar with the policy implications of operating in a multinational political, social, and economic environment. 3 credit hours.

HTM 430 Special Interest Tourism (back to previous page)
Investigates the extraordinary and ever-increasing field of special interest tourism. Provides an overview of the niche that each aspect of special interest tourism contributes to the development of the tourism industry. Adventurous travel from dog sledding in Greenland to dugout canoes in the tropics, from ballooning in the French chateaux country and Masai Mara to heli-hiking and sightseeing in the Rockies. Included also is travel for the disabled and the adventurer. 3 credit hours.

HTM 440 International Food, Buffet, and Catering (back to previous page)
Prerequisites: HTM210, HTM345. Students gain hands-on knowledge of the planning, organizing, preparing, and serving of international food in the context of buffet catering service. Several public events featuring an international theme and food served in a buffet setting will be planned, created, and prepared by student management teams under the supervision of a chef instructor. Gastronomy concepts will be studied as they relate to the international culture. 3 credit hours.

HTM 445 Advanced Cuisine Management and Technique (back to previous page)
This is the capstone course in food production and service. Students are provided an opportunity to practice advanced culinary techniques within various international and domestic cuisine themes. Students are divided into management teams and develop a meal manual that includes team mission statements, pre- and post-meal cost analysis, personnel deployment, interaction with the dining room management teams, standardized recipe creations, and performance appraisal criteria. Student-managers prepare a dining experience that is offered to paying clientele. 3 credit hours.

HTM 450-459 Special Topics (back to previous page)
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credit hours.

HTM 470 Tour Design, Marketing, and Management (back to previous page)
This course studies the design, operation, and management of the escorted tour. Instruction covers the entire process for the tour operator from initial contact to finished product. During the semester, each student plans a tour from beginning to end, designs and writes the brochure, prices the arrangements, and shows how to successfully operate the finished product. 3 credit hours.

HTM 597 Practicum(back to previous page)
Prerequisite:  Junior standing. A course of study designed especially for the supervised practical application of previously studied theory in a group setting. Done under the supervision of a faculty sponsor and coordinated with a business organization. 3 credit hours.

HTM 598 Internship(back to previous page)
Prerequisites: Completion of 600 hours of practicum and consent of instructor. Interns are required to complete 400 hours of internship experience in conjunction with the designated internship coordinator. The internship experience will emphasize supervisory responsibilities whenever possible. This experience will be formulated by the faculty, the designated coordinator, the student, and an industry professional, a cooperative effort that helps to ensure the student’s success. The internship will be augmented by written and oral reports, industry performance evaluations, and faculty oversight. 3 credit hours.

HTM 599 Independent Study (back to previous page)
Prerequisite: Permission of the department coordinator. Independent research projects or other approved phases of independent study. 3 credit hours.