Course Description Listing


HT- 100 Introduction To Hospitality (2.00 cr.)
Global Perspective
Repeatable: No
Exploration of the major components and organization structure of the hospitality industry. Presents historical development, opportunities and current trends. Stresses the importance and relationship of education and work experience to career success. Examination of the key components in various industry sectors including food service, lodging, tourism, gaming, and property management.

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HT- 121 Principles Of Foodservice Operations (2.00 cr.)
Repeatable: No
Professional segments of foodservice operations: history, types of operations, functions, facilities design, equipment, basic cooking principles, dining room service, and management concepts.

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HT- 140 Principles Of Tourism (3.00 cr.)
Global Perspective
Repeatable: No
Scope, structure, and function of tourism as an industry and a sociocultural phenomenon; industry components and the importance of maximizing costs to its stakeholders.

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HT- 149 Cooperative Education Experience (1.00 - 6.00 cr.)
Repeatable: Yes
Work and study in an approved position to gain business/industry experience. Generally entails recurring, supervised work periods, each one building and expanding on the previous one.
Department consent

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HT- 150 Institutional Food Purchasing (2.00 cr.)
Repeatable: No
Methods of large-quantity food purchasing: determining standards, specific needs and industrial offerings; formulating specifications, buying procedures and controls.

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HT- 200 Hospitality Organization Management (3.00 cr.)
Repeatable: No
Management principles for hotels and restaurants, supervisory development and training, labor relations, managerial interpretation and evaluation of current systems and procedures.

Prerequisite: take HT-100

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HT- 235 Lodging Systems (3.00 cr.)
Repeatable: No
Examination of the basic skills needed in a lodging facility. Specific roles, functions, and policies pertaining to the Rooms Division.

Must be Sophomore level or higher

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HT- 240 Tourism Goods And Services (3.00 cr.)
Global Perspective
Repeatable: No
Analysis of tourism goods and services in relationship to future patterns of supply and demand.

Prerequisites: take HT-140 and ECON-210

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HT- 249 Cooperative Education Experience (1.00 - 6.00 cr.)
Repeatable: Yes
Work and study in an approved position to gain business/industry experience. Generally entails recurring, supervised work periods, each one building and expanding on the previous one.
Department consent

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HT- 299 Independent Study (1.00 - 3.00 cr.)
Repeatable: Yes

Department consent

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HT- 315 Gaming Management (3.00 cr.)
Repeatable: No
Overview of casino gaming operations in the Hospitality and Tourism industry from a global and local perspective. A special course fee applies.

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HT- 316 Casino Operations Management (3.00 cr.)
Repeatable: No
Functions and transactions associated with the gaming operations environment within a resort casino.

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HT- 317 Psychosocial Issues In Gaming (3.00 cr.)
Repeatable: No
A hospitality management and societal perspective of the pros and cons of gambling entertainment.

Must be Junior level or higher

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HT- 323 Food Service Equipment (2.00 cr.)
Repeatable: No
Factors affecting design, selection, physical facilities and utilities involved in foodservice equipment.

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HT- 324 Quantity Food Production (3.00 cr.)
Repeatable: No
Quantity food production management concepts; menu planning, work production schedules, production analysis, food and labor cost controls, and sales projections, crisis and service management techniques; lab work in quantity food production and service; recipe development and introduction to productivity and work simplification concepts.

Prerequisites: Take HT-121 and FN-115 and FN-215, or take FN-124 and FN-240

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HT- 326 Introduction To Wines And Spirits (3.00 cr.)
Global Perspective
Repeatable: No
Applied and historical knowledge of wines and spirits from different regions of the world; emphasis on preparation, selection, accompaniment with food, basic cost control analysis and service. A special course fee applies.

Must be 21 years of age or older

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HT- 330 Resort Planning And Operation (3.00 cr.)
Repeatable: No
Planning and operation of individual destination resorts. Analysis of resort concept, history, master planning, environmental impact, facility design, maintenance and operational management.

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HT- 335 Lodging Operations Management (3.00 cr.)
Repeatable: No
Investigation of supervisory roles in lodging management, with an emphasis on the importance of financial statements and their interpretation, human resources and productivity, and providing quality hospitality services within all types of lodging facilities.

Prerequisites: take HT-135

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HT- 340 Development Of Tourism Attractions (3.00 cr.)
Repeatable: No
Diversified natural and man-made background tourism elements (BTE): preservation and incorporation of concepts for development of tourism destinations.

Prerequisites: take HT-140 and ECON-210

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HT- 344 Hospitality And Tourism Marketing And Sales (3.00 cr.)
Repeatable: No
Analysis of marketing strategy, sales techniques, promotional tools, and research for hospitality and tourism development.

Must be Junior level or higher

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HT- 349 Cooperative Education Experience (1.00 - 6.00 cr.)
Repeatable: Yes
Work and study in an approved position to gain business/industry experience. Generally entails recurring, supervised work periods, each one building and expanding on the previous one.
Department consent

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HT- 350 Hospitality Diversity Management (3.00 cr.)
Racial & Ethnic Studies Category B
Repeatable: No
Analysis of multiculturalism and diversity in the hotel, restaurant and tourism workplace. Managing a diverse workforce in a logical and meaningful manner through understanding self perspectives, group identities, and workplace strategies.

Must be Junior level or higher

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HT- 351 Hospitality Convention/Meeting Planning (3.00 cr.)
Repeatable: No
The roles and responsibilities of professional hospitality meeting planners and hotel convention sales/service managers are examined for purposes of planning or hosting a major convention, or a corporate, association, or special group meeting event.

Prerequisite: take HT-344

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HT- 352 Club Management (3.00 cr.)
Repeatable: No
Managing a membership, city, health and fitness, military, golf, or other social or recreation club.

Must be Junior level or higher

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HT- 360 Tourism For Persons With Disabilities (3.00 cr.)
Repeatable: No
Examination of the effectiveness of current legislation and initial strategies to purposely accommodate the needs and preferences of persons with disabilities to promote a more inclusive environment within the hospitality and tourism industry.

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HT- 362 Foodservice Finance And Cost Control (3.00 cr.)
Repeatable: No
The use of financial techniques and systems to develop and analyze budgets, control food, beverage, and labor costs in foodservice operations.

Prerequisite: take BUACT-206

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HT- 374 Principles Of Timeshare Management (3.00 cr.)
Repeatable: No
Introduction to timeshare management; similarities and differences between timeshare operations and other hospitality businesses. Tourism influences on timeshare development.

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HT- 383 Yield Management (3.00 cr.)
Repeatable: No
Investigation of the use of computer technology in the lodging industry for revenue planning, scheduling and performance evaluation. Specialized software will be used to analyze and evaluate hotel performance.

Prerequisites: take HT-135, HT-200 and STAT-130

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HT- 391 Principles of Social Media Marketing Management (3.00 cr.)
Repeatable: No
Review of social media marketing management and the impacts that social media has on marketing strategy, operational strategies, social technology business models,how the conversation economy impacts business, internal and external engagement practices, customer service and reputation management, along with privacy and legal considerations.

Prerequisites: take HT-344 or BUMKG-330

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HT- 396 Workshop In Recreation And Parks: Scotland'S Public Spaces (3.00 cr.)
Repeatable: No
Introduction to wide range of public spaces and recreational facilities across Scotland and their use, such as public squares, botanical gardens, arboretums, and historical museums. Critical analysis of the site is introduced to determine whether the space was successfully designed to meet the needs of users.

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HT- 396A Social Media Marketing Management (3.00 cr.)
Repeatable: No
Social media marketing practices and management of the social media process. Focused on business models within social marketing, customer change impacting unit practices, social platform effectiveness, customer service and engagement, applications within hospitality and related services, privacy and legal considerations.

Must be Sophomore level or higher

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HT- 399 Independent Study (1.00 - 3.00 cr.)
Repeatable: Yes

Department consent

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HT- 418 Casino Tourism (3.00 cr.)
Repeatable: No
Research/travel and visits with Chambers of Commerce, casino management personnel, and governing entities to study economic, sociological and cultural impacts of gaming within a particular global or local region. A special course fee applies.

Prerequisites: take HT-315, HT-316, and HT-317

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HT- 423 Wine And Food Pairing (4.00 cr.)
Global Perspective
Repeatable: No
Matching wine and food from different parts of the world using flavors, textures, and components present in food and wine as complementing strategies. Emphasis on menu planning, food preparation, cooking methods and wine tasting with foods. A special course fee applies.

Prerequisite: take HT-326

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HT- 426 Restaurant Operational Management (3.00 cr.)
Repeatable: No
Application of the principles of food and beverage management in full service restaurants existing as independent units or as units within a commercial/ noncommercial foodservice operation. The course will emphasize fine dining, fine cuisine and control systems.

Prerequisite: take HT-324

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HT- 430 Lodging Administration (3.00 cr.)
Repeatable: No
Analysis of theories, principles and techniques of lodging management; problems and issues encountered by management in providing quality service within cost-efficient organization.

Prerequisite: Senior level and HT-383

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HT- 440 Sociocultural Systems Of Tourism (3.00 cr.)
Repeatable: No
Various psychosocial dimensions of tourism: motivation, development, community and conflict as related to consumer-tourists, tourisiers and residents.

Must be Senior level or higher

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HT- 442 Trade Show Management (3.00 cr.)
Repeatable: No
Investigate and apply the process and procedures to plan and manage a trade show from a developer and user perspective. Define the process to select and develop, arrange for site and support services leading to a profitable trade show.

Prerequisite: take HT-351

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HT- 445 Event Management (3.00 cr.)
Repeatable: No
Planning, organizing and the management of events will be investigated for the hospitality, tourism and golf industries. Emphasis is placed on the design, internal management systems and post event evaluation.

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HT- 447 International Convention And Meeting Management (3.00 cr.)
Repeatable: No
Investigate the process and procedures to plan for meetings in other countries.

Prerequisite: take HT-351

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HT- 449 Cooperative Education Experience (1.00 - 8.00 cr.)
Repeatable: Yes
Work and study in an approved position to gain business/industry experience. Generally entails recurring, supervised work periods, each one building and expanding on the previous one.
Department consent

Must be Junior level or higher

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HT- 450 Food Service Administration (3.00 cr.)
Repeatable: No
Organization and administration of institutional foodservice systems, personnel selection and training, cost control and problems of supervision.

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HT- 452 Hospitality Professionalism (2.00 cr.)
Repeatable: No
Prepare hotel, restaurant and tourism students as professionals in a global community. Role-play emphasis on professional dress, dining etiquette, culture and business conversation, job search and placement techniques.

HRTM or Property Management Majors only

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HT- 454 Security And Risk Management For The Hospitality Industry (3.00 cr.)
Repeatable: No
Advanced investigation of security and risk management within hospitality/service industries.

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HT- 457 Hospitality Management Strategies (3.00 cr.)
Repeatable: No
Comparison and synthesis of hospitality management strategies; concepts and theories in relationship to long-term hospitality business goals and objectives. Capstone course for senior-level H&T students.

Prerequisite: Must be Senior level and take HT-362

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HT- 460 Hospitality Industry Law And Liability (3.00 cr.)
Repeatable: No
Laws applicable to ownership and operation of inns, hotels, motels, restaurants and other places of public hospitality.

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HT- 461 Hospitality Employee Relations (3.00 cr.)
Repeatable: No
History and legal strategies and tactics in dealing with hospitality employees in both union and non-union settings.

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HT- 481 Special Problems In Hospitality And Tourism (1.00 - 3.00 cr.)
Repeatable: Yes

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HT- 492 Seminar In Hospitality And Tourism Management (3.00 cr.)
Repeatable: Yes
An advanced course in management. The student will select and research a current topic of importance to the industry. A special course fee applies.

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HT- 498 Hospitality & Tourism Field Experience (1.00 - 2.00 cr.)
Repeatable: Yes
Off-campus work and study in an approved position to better understand the challenges and potentials of various careers in the hospitality area.
Department consent

Must be Senior level or higher

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HT- 499 Independent Study (1.00 - 3.00 cr.)
Repeatable: Yes

Department consent

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HT- 515 Gaming Management (3.00 cr.)
Repeatable: No
Overview of casino gaming operations in the Hospitality and Tourism industry from a global and local perspective. A special course fee applies.

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HT- 516 Casino Operations Management (3.00 cr.)
Repeatable: No
Functions and transactions associated with the gaming operations environment within a resort casino.

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HT- 517 Psychosocial Issues In Gaming (3.00 cr.)
Repeatable: No
A hospitality management and societal perspective of the pros and cons of gambling entertainment.

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HT- 523 Food Service Equipment (2.00 cr.)
Repeatable: No
Factors affecting design, selection, physical facilities and utilities involved in foodservice equipment.

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HT- 524 Quantity Food Production (3.00 cr.)
Repeatable: No
Quantity food production management concepts; menu planning, work production schedules, production analysis, food and labor cost controls, and sales projections, crisis and service management techniques; lab work in quantity food production and service; recipe development and introduction to productivity and work simplification concepts.

Top

HT- 526 Introduction To Wines And Spirits (3.00 cr.)
Repeatable: No
Applied and historical knowledge of wines and spirits from different regions of the world; emphasis on preparation, selection, accompaniment with food, basic cost control analysis and service. A special course fee applies.

Must be 21 years of age or older

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HT- 535 Lodging Operations Management (3.00 cr.)
Repeatable: No
Investigation of supervisory roles in lodging management, with an emphasis on the importance of financial statements and their interpretation, human resources and productivity, and providing quality hospitality services within all types of lodging facilities.

Top

HT- 544 Hospitality And Tourism Marketing And Sales (3.00 cr.)
Repeatable: No
Analysis of marketing strategy, sales techniques, promotional tools, and research for hospitality and tourism development

Top

HT- 551 Hospitality Convention/Meeting Planning (3.00 cr.)
Repeatable: No
The roles and responsibilities of professional hospitality meeting planners and hotel convention sales/service managers are examined for purposes of planning or hosting a major convention, or a corporate, association, or special group meeting event.

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HT- 553 Computer Systems For Food Service (3.00 cr.)
Repeatable: No
Functions of computers in a variety of food service operations with specific emphasis on spreadsheets and food service application software. Experience using state-of-the-art technology and microcomputers.

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HT- 560 Tourism For Persons With Disabilities (3.00 cr.)
Repeatable: No
Examination of the effectiveness of current legislation and initial strategies to purposely accommodate the needs and preferences of persons with disabilities to promote a more inclusive environment within the hospitality and tourism industry.

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HT- 562 Foodservice Finance And Cost Control (3.00 cr.)
Repeatable: No
The use of financial techniques and systems to develop and analyze budgets, control food, beverage, and labor costs in foodservice operations.

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HT- 570 Principles Of Property Management (3.00 cr.)
Repeatable: No
Property management fundamentals. Topics include ownership goals, management direction, finance and maintenance of multi-family and commercial properties.

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HT- 571 Commercial/Residential Property Development And Management (3.00 cr.)
Repeatable: No
Exploring factors involved in developing and managing property, both residential and commercial, including undeveloped land. Topics include feasibility studies, financing, appraisal, leases, purchase agreements and management contracts.

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HT- 583 Yield Management (3.00 cr.)
Repeatable: No
Investigation of the use of computer technology in the lodging industry for revenue planning, scheduling and performance evaluation. Specialized software will be used to analyze and evaluate hotel performance.

Top

HT- 618 Casino Tourism (3.00 cr.)
Repeatable: No
Research/travel and visits with Chambers of Commerce, casino management personnel, and governing entities to study economic, sociological and cultural impacts of gaming within a particular global or local region. A special course fee applies.

Prerequisites: take HT-315, HT-316, and HT-317

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HT- 623 Wine And Food Pairing (4.00 cr.)
Repeatable: No
Matching wine and food from different parts of the world using flavors, textures, and components present in food and wine as complementing strategies. Emphasis on menu planning, food preparation, cooking methods and wine tasting with foods. A special course fee applies.

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HT- 624 Catering (3.00 cr.)
Repeatable: No
Theory and application of operational and managerial principles for on- or off-premise catering for special events.

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HT- 626 Restaurant Operational Management (3.00 cr.)
Repeatable: No
Application of the principles of food and beverage management in full service restaurants existing as independent units or as units within a commercial/ noncommercial foodservice operation. The course will emphasize fine dining, fine cuisine and control systems.

Top

HT- 630 Lodging Administration (3.00 cr.)
Repeatable: No
Analysis of theories, principles and techniques of lodging management; problems and issues encountered by management in providing quality service within cost-efficient organization.

Prerequisite: take HT-583

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HT- 640 Sociocultural Systems Of Tourism (3.00 cr.)
Repeatable: No
Various psychosocial dimensions of tourism: motivation, development, community and conflict as related to consumer-tourists, tourisiers and residents.

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HT- 642 Trade Show Management (3.00 cr.)
Repeatable: No
Investigate and apply the process and procedures to plan and manage a trade show from a developer and user perspective. Define the process to select and develop, arrange for site and support services leading to a profitable trade show.

Top

HT- 645 Event Management (3.00 cr.)
Repeatable: No
Planning, organizing and the management of events will be investigated for the hospitality, tourism and golf industries. Emphasis is placed on the design, internal management systems and post event evaluation.

Top

HT- 647 International Convention And Meeting Management (3.00 cr.)
Repeatable: No
Investigate the process and procedures to plan for meetings in other countries.

Prerequisite: take HT-551

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HT- 650 Food Service Administration (3.00 cr.)
Repeatable: No
Organization and administration of institutional foodservice systems, personnel selection and training, cost control and problems of supervision.

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HT- 652 Hospitality Professionalism (2.00 cr.)
Repeatable: No
Prepare hotel, restaurant and tourism students as professionals in a global community. Role-play emphasis on professional dress, dining etiquette, culture and business conversation, job search and placement techniques.

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HT- 654 Security And Risk Management For The Hospitality Industry (3.00 cr.)
Repeatable: No
Advanced investigation of security and risk management within hospitality/service industries.

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HT- 657 Hospitality Management Strategies (3.00 cr.)
Repeatable: No
Comparison and synthesis of hospitality management strategies; concepts and theories in relationship to long-term hospitality business goals and objectives. Capstone course for senior-level H&T students.

Prerequisites: Senior level and HT-562

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HT- 660 Hospitality Industry Law And Liability (3.00 cr.)
Repeatable: No
Laws applicable to ownership and operation of inns, hotels, motels, restaurants and other places of public hospitality.

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HT- 661 Hospitality Employee Relations (3.00 cr.)
Repeatable: No
History and legal strategies and tactics in dealing with hospitality employees in both union and non-union settings.

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HT- 670 Seminar In Property Management (3.00 cr.)
Repeatable: No
Capstone course for Property Management. Preparation of a property management plan for a specific property. Discussion of current trends and industry problems. Exploration of development and operating strategies of property management firms.

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HT- 681 Special Problems In Hospitality And Tourism (1.00 - 3.00 cr.)
Repeatable: Yes

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HT- 703 Customer Strategy (3.00 cr.)
Repeatable: No
Integrate core concepts and focused paradigms of customer strategy into organizational philosophies. Frames the strategic process via organizational insights and analytical data to develop innovative and exceptional customer-focused solutions.
Department consent

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HT- 705 Science of Consumer Engagement (3.00 cr.)
Repeatable: No
Critical evaluation of consumer consumption processes framed by theoretical and practical knowledge of the service delivery process. Provides insight into consumer behavior framed by a contemporary understanding of behaviors and neuromarketing-driven insights.
Department consent

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HT- 711 Pricing Strategies and Revenue Tactics (3.00 cr.)
Repeatable: No
Synthesis of available services pricing strategies utilizing strategic, economic, marketing and psychological considerations to drive revenue. Addresses strategic and tactical issues to engender profit-generating pricing practices across professional contexts.
Department consent

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HT- 713 Consumer Value Creation for Hospitality (3.00 cr.)
Repeatable: No
A customer-centric approach in developing and implementing hospitality marketing strategies that acquire, develop and retain customers. Explores the customer value proposition, customer satisfaction, sustaining developed relationships and analyzing customer information in a complex marketplace.

Must be enrolled in the MS in Hospitality Strategy program

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HT- 715 Hospitality Customer Value Analysis (3.00 cr.)
Repeatable: No
Financial impacts and methods to effectively acquiring, developing and retaining profitable customer relationships for hospitality-focused organizations. Addresses the customer profitability imperative through indirect benefits of loyalty, customer lifetime value, and maximizing customer equity.

Must be enrolled in the MS in Hospitality Strategy program

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HT- 721 Quality Service and Experience Assurance (3.00 cr.)
Repeatable: No
Consumer-facing approaches to developing marketing, management and operations strategy to provide experiential customer engagement. Presents advanced models for loyalty-generating experiences and assuring quality service to build and maintain competitive advantage within organizations.
Department consent

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HT- 723 Strategic Alignment of Hospitality Human Capital (3.00 cr.)
Repeatable: No
Theory and practice of adaptive work systems to transform individuals and hospitality organizations into consumer advocates. Strategic alignment of employees and internal structures/processes as an essential imperative to successfully drive revenue, profit and growth.

Must be enrolled in the MS in Hospitality Strategy program

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HT- 725 Innovation for Competitive Advantage (3.00 cr.)
Repeatable: No
Addresses innovation challenges by focusing on tools, techniques and concepts necessary to develop a consumer-focused, open-innovation culture. Critical elements to designing, developing and implementing innovative customer solutions across organizations and enterprise levels.
Department consent

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HT- 731 Data Interpretation and Hospitality Forecasting (3.00 cr.)
Repeatable: No
Leverages consumer and operational information to accurately forecast future customer activities based on current patterns and behavior. Advancements in the explanation of consumer activities and predicting consumption patterns applied to hospitality and consumer-facing organizations.

Must be enrolled in the MS in Hospitality Strategy program

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HT- 733 Hospitality Strategic Assessment and Analysis (3.00 cr.)
Repeatable: No
Advanced strategic principles and assessment techniques for leading organizational change and process implementation within hospitality organizations. Capstone course focused on analyzing consumer-driven questions, improving performance and processes, and integrating assessment outcomes into hospitality industry processes.
Department consent

Must be enrolled in the MS in Hospitality Strategy program

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HT- 735 Problems In Hospitality And Tourism (3.00 cr.)
Repeatable: No
Independent research under direction of research adviser. Selection of problems, development of outline, review of literature, compilation of bibliography, research methodology, conducting research in the hospitality of tourism field. Interpretation of results and a formal presentation is required.

Prerequisite: take HT-701

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HT- 747 Seminar In Hospitality Management (3.00 cr.)
Repeatable: Yes
Contemporary management theories and techniques to effectively manage a dynamic and diverse hospitality and tourism industry. Topics will address issues that relate to current and future needs.

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HT- 799 Independent Study (1.00 - 3.00 cr.)
Repeatable: Yes

Department consent

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