Hotel and Tourism Management

Hotel And Tourism Management - Undergraduate Courses

HTM 166 Touristic Geography I - The Western Hemisphere 
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 
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 307 Cultural Understanding of Food and Cuisine 
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 410 International Tourism 
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 440 International Food, Buffet, and Catering 
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.