University of Wisconsin Stout | Wisconsin's Polytechnic University

• HT- 100 Introduction To Hospitality
• HT- 121 Principles Of Foodservice Operations
• HT- 140 Principles Of Tourism
• HT- 149 Cooperative Education Experience
• HT- 150 Institutional Food Purchasing
• HT- 200 Hospitality Organization Management
• HT- 235 Lodging Systems
• HT- 240 Tourism Goods And Services
• HT- 249 Cooperative Education Experience
• HT- 299 Independent Study
• HT- 315 Gaming Management
• HT- 316 Casino Operations Management
• HT- 317 Psychosocial Issues In Gaming
• HT- 323 Food Service Equipment
• HT- 324 Quantity Food Production
• HT- 326 Introduction To Wines And Spirits
• HT- 330 Resort Planning And Operation
• HT- 335 Lodging Operations Management
• HT- 340 Development Of Tourism Attractions
• HT- 344 Hospitality And Tourism Marketing And Sales
• HT- 349 Cooperative Education Experience
• HT- 350 Hospitality Diversity Management
• HT- 351 Hospitality Convention/Meeting Planning
• HT- 352 Club Management
• HT- 360 Tourism For Persons With Disabilities
• HT- 362 Foodservice Finance And Cost Control
• HT- 374 Principles Of Timeshare Management
• HT- 383 Yield Management
• HT- 391 Principles of Social Media Marketing Management
• HT- 396 Workshop In Recreation And Parks: Scotland'S Public Spaces
• HT- 396A Social Media Marketing Management
• HT- 399 Independent Study
• HT- 418 Casino Tourism
• HT- 423 Wine And Food Pairing
• HT- 426 Restaurant Operational Management
• HT- 430 Lodging Administration
• HT- 440 Sociocultural Systems Of Tourism
• HT- 442 Trade Show Management
• HT- 445 Event Management
• HT- 447 International Convention And Meeting Management
• HT- 449 Cooperative Education Experience
• HT- 450 Food Service Administration
• HT- 452 Hospitality Professionalism
• HT- 454 Security And Risk Management For The Hospitality Industry
• HT- 457 Hospitality Management Strategies
• HT- 460 Hospitality Industry Law And Liability
• HT- 461 Hospitality Employee Relations
• HT- 481 Special Problems In Hospitality And Tourism
• HT- 492 Seminar In Hospitality And Tourism Management
• HT- 498 Hospitality & Tourism Field Experience
• HT- 499 Independent Study
• HT- 515 Gaming Management
• HT- 516 Casino Operations Management
• HT- 517 Psychosocial Issues In Gaming
• HT- 523 Food Service Equipment
• HT- 524 Quantity Food Production
• HT- 526 Introduction To Wines And Spirits
• HT- 535 Lodging Operations Management
• HT- 544 Hospitality And Tourism Marketing And Sales
• HT- 551 Hospitality Convention/Meeting Planning
• HT- 553 Computer Systems For Food Service
• HT- 560 Tourism For Persons With Disabilities
• HT- 562 Foodservice Finance And Cost Control
• HT- 570 Principles Of Property Management
• HT- 571 Commercial/Residential Property Development And Management
• HT- 583 Yield Management
• HT- 618 Casino Tourism
• HT- 623 Wine And Food Pairing
• HT- 624 Catering
• HT- 626 Restaurant Operational Management
• HT- 630 Lodging Administration
• HT- 640 Sociocultural Systems Of Tourism
• HT- 642 Trade Show Management
• HT- 645 Event Management
• HT- 647 International Convention And Meeting Management
• HT- 650 Food Service Administration
• HT- 652 Hospitality Professionalism
• HT- 654 Security And Risk Management For The Hospitality Industry
• HT- 657 Hospitality Management Strategies
• HT- 660 Hospitality Industry Law And Liability
• HT- 661 Hospitality Employee Relations
• HT- 670 Seminar In Property Management
• HT- 681 Special Problems In Hospitality And Tourism
• HT- 735 Problems In Hospitality And Tourism
• HT- 747 Seminar In Hospitality Management
• HT- 799 Independent Study

---

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.

Top

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.

Top

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.

Top

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

Top

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.

Top

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}

Top

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}

Top

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}

Top

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

Top

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

Department consent

Top

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.

Top

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

Top

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}

Top

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

Top

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}

Top

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}

Top

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.

Top

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}

Top

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}

Top

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}

Top

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

Top

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}

Top

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}

Top

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}

Top

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.

Top

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}

Top

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.

Top

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}

Top

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}

Top

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.

Top

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}

Top

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

Department consent

Top

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}

Top

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}

Top

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}

Top

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}

Top

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}

Top

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}

Top

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.

Top

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}

Top

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}

Top

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.

Top

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}

Top

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.

Top

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}

Top

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.

Top

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.

Top

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

Top

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.

Top

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}

Top

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

Department consent

Top

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.

Top

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

Top

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.

Top

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

Top

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}

Top

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.

Top

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.

Top

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.

Top

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.

Top

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.

Top

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.

Top

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}

Top

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.

Top

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.

Top

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}

Top

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.

Top

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}

Top

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.

Top

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.

Top

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.

Top

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}

Top

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.

Top

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.

Top

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.

Top

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

Top

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}

Top

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.

Top

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

Department consent

Top

Back to Course Descriptions