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 201 Spa Design and Development (back to previous page)
Prerequisites: HTM 165, HTM 250, or consent of the instructor.  This course provides a comprehensive overview of the history and development of the spa industry.  Students will design and develop a resort or day spa facility.  Various crucial elements involved in spa development will be explored, such as business plan, feasibility analysis, spa facility design standards, product designs, financial and purchasing plans, and site setup.  3 credit hours.

HTM 207 Service Requirement (back to previous page)
Students learn by helping others, usually by doing volunteer work for off-campus non-profit organizations such as soup kitchens, breast cancer walks, etc.  The goal of service learning is to permit students to use service in relevant community agencies to enhance their hospitality education.  Departmental approval is required for each activity.  A minimum of 200 work hours is required.  1 credit hour.

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 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 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 255 Hospitality Cost Controls (back to previous page)
Prerequisites: sophomore standing, A 101, HTM 165, HTM 210.  The application of cost controls; the development of cost reduction methods through management policy and decisions; examination of cost control techniques for hospitality and tourism.  Duties and responsibilities of the manager for budgeting and forecasting, cost, and developing and maintaining controls in restaurant, catering, and all types of food, beverage, and hospitality operations.  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 293 Fieldwork I (back to previous page)
Prerequisites: sophomore standing, HTM 165, HTM 210, HTM 250, DI 216.  This course is a supervised and structured industry practical experience exploring line-level positions in hospitality and tourism.  Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience.  A minimum of 200 work hours is required.  Departmental approval required.  1 credit hour.

HTM 301 Spa Operations and Management (back to previous page)
Prerequisite: HTM 201 or consent of the instructor.  This course provides a comprehensive overview of the operating procedures in a spa.  Students will develop an understanding of principle skills required to manage and operate in the multi-faceted spa industry.  Various topics will be discussed, such as spa treatments and packages, revenue generation, standard operating procedures, marketing, customer service, and employee training and compensation.  Laboratory fee; 3 credit hours.

HTM 303 Fieldwork II (back to previous page)
Prerequisites: junior standing, HTM 293 or consent of the instructor.  This course is a supervised and structured industry manager-in-training practical experience.  Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience.  A minimum of 200 work hours is required.  Departmental approval required.  1 credit hour.

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 306 Mixology (back to previous page)
Prerequisite: students must be at least 21 years of age as of the first class meeting.  Explores classic and modern mixology through cocktails, spirits, mixers, techniques, history, and practical instruction for keeping a bar.  The course covers all aspects of bartending and is also suited to develop professional bartenders and enthusiastic mixologists.  Professional bartending certification obtained at the conclusion of the course.  Laboratory fee; 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 309 History of Beer (back to previous page)
Prerequisite: students must be at least 21 years of age as of the first class meeting.  Explores the history and origins of beer.  Studies the brewing styles and brews from all over the globe.  Tasting several different beers will be an important part of the course.  Laboratory fee; 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 354 Hospitality Information Technology Management (back to previous page)
Prerequisites: junior standing, HTM 165, HTM 250 or consent of the instructor.  This course provides students with a firm grounding in the technologies, strategies, and impact of e-business on hospitality and tourism businesses.  This course focuses on the analysis and design of hospitality/tourism industry information systems and technology applications.  E-business development and operation in foodservice, lodging, event, tourism, and spa management is explored.  In addition, this course will also integrate diversity and its application to hospitality information technology management.  3 credit hours.

HTM 356 Foodservice Management (back to previous page)
Prerequisites: HTM 165, HTM 210, DI 216.  Corequisite: HTM 358.  This class will explore the crucial components involved in the success of a foodservice operation.  In addition to theoretical foundations, students will also have practical experiences working at Hazell Nut Cafe (3-4 hours per week) and Jeffrey's Fusion Restaurant practicing dining room management (6 hours per week).  Laboratory fee; 3 credit hours.

HTM 358 Foodservice Operations (back to previous page)
Prerequisites: HTM 165, HTM 210, DI 216.  Corequisite: HTM 356.  In this course, a basic knowledge of foodservice operations is acquired.  Students learn and develop food production/kitchen operation skills at Jeffrey's Fusion Restaurant.  Quantity food production, use, and care of foodservice equipment, standard foodservice techniques, and service strategies are explored as students rotate through various common foodservice job duties.  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 401 Spa Cuisine and Wellness Management (back to previous page)
Prerequisites: junior standing, HTM 301, HTM 356, HTM 358.  Balancing the energy flow and purifying the body, mind, and spirit has become the mainstream in today's society.  This course provides a basic understanding of the holistic power of food on health and well-being.  Students will review and practice recipes from world-class spas and gain the knowledge of how to adopt a healthy cooking approach while maximizing the flavor and nutritional benefit of the ingredients used.  Students will learn how to revitalize their body and soul through a healthy approach to lifestyle.  Laboratory fee; 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 420 Resort Development - Capstone I (back to previous page)
Prerequisites: junior or senior standing, HTM 316, HTM 340.  A comprehensive review of designing and developing resorts.  Content covered includes the history and development of resorts, guest services, and resort recreation functions.  Students are expected to develop three-dimensional renderings of innovative resort facilities and programs.  Field trips to local resort properties required.  Laboratory fee; 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 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 480 Resort Operations and Property Management - Capstone II (back to previous page)
Prerequisites: senior standing, HTM 420.  This course incorporates the study of business development.  The course will cover all stages of hospitality business operations with emphasis on strategic planning, design of systems, models, and problem analyses.  Students will develop operational plans for hotel/resort properties developed in HTM 420.  This course combines all areas of executive management in hospitality and tourism.  The course examines the hospitality and tourism organization as a total system and is designed to be a capstone course for HTM seniors, drawing upon knowledge gained in the various prerequisite courses.  Students are required to perform real-life events and activities that utilize their knowledge and enhance their future roles as managers.  Laboratory fee; 3 credit hours.

HTM 598 Internship(back to previous page)
Prerequisites: HTM 303 and consent of instructor. Interns are required to complete 600 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.