Hospitality and TourismUNDERGRADUATE COURSES: HOSPITALITY AND TOURISM ADMINISTRATION [HTEM]
HTEM 156-3 Fundamentals of Foods. An introduction to the basic principles and techniques of food preparation.
HTEM 202-3 The Hospitality and Tourism Industries. Introduction to the diverse aspects of the hospitality and tourism industries and the interrelationships between them. Historical development of the industries, trends, current issues and career opportunities will be examined.
HTEM 206-1 Food Service Sanitation. (Same as Human Nutrition and Dietetics 206). Basic sanitation principles and application in food service. Employee sanitation training, s of the course. Upon completion of the course, students will be eligible for the sanitation certificate national exam.
HTEM 250-3 Introduction to Professional Event Coordination. Examines the event planning and management process and will provide the skills and knowledge necessary to bring an event to life. Events of all types and sizes will be explored. Organization, implementation, and evaluation techniques will be analyzed.
HTEM 255-3 Trade Show Management. Focuses on the planning, production, and management of trade shows. Various aspects of production management will be discussed including facility management, risk management, transportation, marketing, and design principles. The role of the event planner and communication with event personnel and vendors will be examined.
HTEM 273-3 Hotel Administration. A hotel administration course covering contemporary management issues such as conference management, hotel security, strategic planning and hotel law. Prerequisite: HTEM 202 or consent of instructor. Restricted to HTEM major.
HTEM 302-3 Dimensions of Tourism. In-depth examination of the components of the travel and tourism industry, motivators to travel, and the various market segments. Also covers analysis of the economic, social, cultural and environmental impacts to tourism. Prerequisite: 202 or consent of instructor.
HTEM 330-3 Managerial Accounting for the Hospitality Industry. Presents managerial accounting concepts and explains how they apply to the hospitality industry. The contents reflect the uniform system of accounts for the lodging and food service industries. Prerequisite: HTEM 202, ACCT 210 or ACCT 220. Restricted to Hospitality and Tourism Administration majors.
HTEM 335-3 Beverage Management. Introduction to beers, wines and spirits. Legal responsibilities of alcohol service. Introduction to responsible beverage service and management. Lab fee<1>. Prerequisite: Restricted to hospitality and tourism administration majors only or consent of instructor.
HTEM 340-3 Social Media Communications in Tourism. This course will introduce students to the different social and new media platforms being used in marketing and communications within the tourism and related industries. Students will utilize the different platforms, and learn to integrate them appropriately into existing business models and communications strategies. Metrics, analytics, and optimization will be examined. Students will be required to maintain accounts with various social media platforms.
HTEM 350-3 Event Entertainment and Production. Focus on entertainment production and management for large and small events. Research and design techniques, as well as coordination of event entertainment will be explored.
HTEM 351-3 Destination Management. Focuses on the public tourism business examining Chambers of Commerce, Convention and Visitors Bureaus, Tourism Marketing Offices at Regional, State, and Sub-regions levels, as well as, Public Lands and Tourism at Federal and State levels. Employment opportunities in Public Tourism will be presented. Prerequisite: HTEM 202. Restricted to Hospitality and Tourism Administration majors, or consent of instructor.
HTEM 355-3 Sports Event Management. Illustrates ways to create and implement successful sporting events and turn them into financially sound productions. Sporting events at all levels, from community to global, will be examined.
HTEM 360-4 Quantity Food Production. (Same as Human Nutrition and Dietetics 360) Selection and use of institutional foodservice equipment including specifications, cost and care; use of standardized formulas, techniques of quantity preparation, and service of food to large groups. Lab fee<1>.
HTEM 361-3 Hospitality Development. Development issues in the hospitality industry. Case studies on purchase/construction issues, inflation and recession, fiscal management and expansion of hospitality firms. Family-owned and operated businesses and entrepreneurships will be addressed. Prerequisite: restricted to hospitality and tourism administration majors only or consent of instructor.
HTEM 363-3 Purchasing Management in the Hospitality Industry. Managerial principles of purchasing in the hospitality industry, with emphasis on functions of purchasing agents, types of markets, and methods of purchasing. Restricted to hospitality and tourism administration majors only or consent of instructor.
HTEM 371-3 Field Experience. Opportunity for supervised learning experiences in the student’s major. Prerequisite: restricted to majors only, sophomore status and consent of internship coordinator.
HTEM 372-3 Front Office Management. Principles and concepts of effective front office management in the lodging industry. Prerequisite: specialization in hospitality and tourism, 202 or consent of instructor.
HTEM 373-3 Food and Beverage Cost Control. (Same as Human Nutrition and Dietetics 373). Examination of the managerial responsibilities of the food and beverage manager in the hospitality operation. Management methods in budgeting, forecasting, cost control, and establishing operational policies and systems. Lab fee<1>. Prerequisite: restricted to food and nutrition majors only, Mathematics 108 or above, Accounting 210 or consent of instructor.
HTEM 380-3 Hospitality Human Resources. The study of practices related to the management and development of human resources in the hospitality industry. Contemporary management issues specifically addressing the employment sanitation standards and safety regulations in the food service will be part challenges in hospitality and tourism will be covered. Prerequisite: 202, Specialization in Hospitality and Tourism or consent of instructor.
HTEM 390-1 to 4 Special Studies in Hospitality and Tourism Administration. Enables students to pursue personal research interests in Hospitality and Tourism. Prerequisite: juniors and seniors only and consent of department.
HTEM 400-1 Senior Seminar. Discussion of issues affecting hospitality and tourism professionals. Not for graduate credit. Prerequisite: 202, 380, senior status or consent of instructor.
*HTEM 421-3 to 9 (3 per topic) Developments in Hospitality. This course will provide the students with the opportunity for an in-depth study of topics relating to their specific interest in the hospitality field. Any subject area may be repeated (a) food, (b) lodging and (c) travel. The topic within the subject area will be selected from issues, problems or developments in the hospitality field. Prerequisite: 202 or consent of instructor 3-9 credits.
*HTEM 435-3 Hospitality Marketing Management. This course concentrates on marketing for hotel, restaurants and tourism. Problems and characteristics specific to the students will be able to develop a comprehensive strategy for marketing a hospitality operation. The starting point for the hospitality industry will be examined. By the end of the course students will be able to develop a comprehensive strategy for marketing a hospitality operation. The starting point for the development of hospitality marketing strategy assumes basic marketing knowledge has been derived from completing a previous marketing course. Prerequisite: 202 or 302 and Marketing 304.
*HTEM 440-3 Hospitality Risk Management. Introduction to risk management, security, liability and contract management applicable to the awareness and/or operations of hotels, restaurants and resorts. Prerequisite: Specialization in hospitality and tourism, 202, Management 304 or consent of instructor.
HTEM 445-3 Sustainable Tourism Planning and Development. Focuses on sustainable tourism development as management of all resources in such a way that we can fulfill economic, social, and aesthetic needs while maintaining cultural integrity, essential ecological processes, biological diversity and life support systems. Prerequisite: HTEM 302. Restricted to hospitality and tourism administration majors.
HTEM 450-3 Event Marketing and Sponsorships. Strategic marketing and procurement of sponsors as they relate to events will be examined. Techniques related to association, corporation, and other special events will be analyzed and applied.
HTEM 455-3 Event Risk Management and Safety. Techniques used to reduce event risk and liability and increase safety for event attendees will be discussed. Crowd control, fire safety, attendee behavior, food and beverage safety, emergency medical services, among others, will be explored.
*HTEM 460-4 Food Service Management. The course includes practical experience in the operational administration of a food service facility. Provides students an opportunity to exercise their ability and creativity to manage a noon luncheon service for the Student Center Old Main Room. The lab involves situations in which students fill the different roles involved with food service management. Lab fee<1>. Prerequisite: specialization in hospitality and tourism, 202, 360, 373 or consent.
*HTEM 461-3 Service Organization and Management. (Same as Human Nutrition and Dietetics 461). Managerial aspects of the hospitality industry as related to provision of quality service. Organizational structures, management techniques, decision-making abilities, ethics, leadership, and human resource issues are examined. Prerequisite: 202, 380, Management 304 or Psychology 323 or consent of instructor.
HTEM 465-3 Convention Management and Services. This course serves as a primer to the understanding of the role meeting and convention planning business plays in hotel profitability. Students will explore successful procedures, practical insight, and foundational knowledge to succeed in convention management and services. Prerequisites: 202, 372, Management 304 or consent of instructor.
HTEM 470-3 Hospitality Facilities Management. The course provides a comprehensive survey to manage the physical plants of hotels and food service establishments by working with the engineering and maintenance division in an effective and efficient manner. Areas of emphasis will include maintenance, energy conservation, environmental impact, and facilities management, with specific issues such as maintenance needs as they affect operations, property expenditures and resources, and a balance between guest satisfaction and environmental sustainability being addressed. Prerequisite: HTEM 202.
*HTEM 473-3 Hotel Administration. An advanced hotel administration course covering contemporary management issues such as conference management, hotel security, strategic planning and hotel law. Prerequisite: Specialization in hospitality and tourism, 302, 372, Management 304 or consent of instructor.
- <1> Note: Fees are associated with many courses. Consult current Undergraduate Course Catalog for exact amounts.
- <2> Note: (*) 400 level courses that can be taken for undergraduate credit in Human Nutrition and Dietetics [HND]
- <3> Note: Some courses may only be offered in the fall or spring semester. Please check with you advisor before planning your schedule.