HT Hospitality and Tourism


HT-515 Gaming Management 3 cr.
Overview of casino gaming operations in the hospitality and tourism industry from a global and local perspective. Must be 21 years or older and junior level or higher. $

HT-516 Casino Operations Management 3 cr.
Fall and Spring
Functions and transactions associated with the gaming operations environment within a resort casino. Must be 21 years or older and junior level or higher.

HT-517 Psychosocial Issues in Gaming 3 cr.
Fall and Spring
A hospitality management and societal perspective of the pros and cons of gambling entertainment. Must be 21 years or older and junior level or higher.

HT-523 Food Service Equipment 2 cr.
Fall, Spring and Summer
Factors affecting design, selection, physical facilities and utilities involved in foodservice equipment.

HT-524 Quantity Food Production 4 cr.
Fall, Spring and Summer
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.

HT-526 Introduction to Wines and Spirits 3 cr.
Fall, Spring and Summer
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. Must be 21 years or older. $

HT-530 Resort Planning and Operation 3 cr.
Spring
Planning and operation of individual destination resorts. Analysis of resort concept, history, master planning, environmental impact, facility design, maintenance and operational management. Prerequisites: take HT-630. $

HT-535 Lodging Operations Management 3 cr.
Fall and Spring
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.

HT-540 Development of Tourism Attractions 3 cr.
Fall and Spring
Diversified natural and man-made background tourism elements (BTE): preservation and incorporation of concepts for development of tourism destinations.

HT-544 Hospitality and Tourism Marketing and Sales   3 cr.

Analysis of marketing strategy, sales techniques, promotional tools, and research for hospitality and tourism development.

HT-551 Hospitality Convention/Meeting Planning 3 cr.
Fall, Spring and Summer
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. Prerequisites: take HT-251.

HT-553 Computer Systems for Food Service 3 cr.
Fall, Spring and Summer
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.

HT-560 Tourism for Persons with Disabilities 2 cr.
Fall and Spring
Strategies to accommodate the inclusive and special hospitality and travel preferences of persons with disabilities within the hospitality and tourism industry.

HT-562 Foodservice Finance and Cost Control 3 cr.
Fall, Spring and Summer
The use of financial techniques and systems to control food, beverage, and labor costs in hospitality food service operations.

HT-570 Principles of Property Management 3 cr.
Fall and Spring
Property management fundamentals. Topics include ownership goals, management direction, finance and maintenance of multi-family and commercial properties.

HT-571 Commercial/Residential Property Development and Management 3 cr.
Spring
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.

HT-583 Yield Management 3 cr.
Fall and Spring
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 STAT-130.

HT-618 Casino Tourism 3 cr.
Fall and Spring
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. Must be 21 years or older. Junior level or higher. $

HT-623 Wine and Food Pairing 4 cr.
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. $

HT-624 Catering 3 cr.
Fall and Spring
Theory and application of operational and managerial principles for on- or off-premise catering for special events.

HT-626 Restaurant Operational Management 4 cr.
Fall, Spring and Summer
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.

HT-627 Professionalism: Social and Work Environment 1 cr.
The application of necessary skills to be professional in social and work environments with emphasis on professional dress, proper dining etiquette, business conversation, and job
search techniques. $

HT-630 Lodging Administration 3 cr.
Fall and Spring
Analysis of theories, principles and techniques of lodging management; problems and issues encountered by management in providing quality service within cost-efficient organization.
Prerequisites: take HT-583.

HT-640 Sociocultural Systems of Tourism 3 cr.
Spring
Various psychosocial dimensions of tourism: motivation, development, community and conflict as related to consumer-tourists, tourisiers and residents.

HT-645 Event Management 3 cr.

Fall and Spring

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.

HT-647 International Convention and Meeting Management 3 cr.
Fall and Spring
Investigate the process and procedures to plan for meetings in other countries.

Prerequisites: take HT-551.

HT-650 Food Service Administration 3 cr.
Fall and Spring
Organization and administration of institutional foodservice systems, personnel selection and training, cost control and problems of supervision.

HT-651 Integrated Management Systems -- Hospitality 2-3 cr.
Fall, Spring and Summer
Exploration, comparison and synthesis of practices, concepts and theories in hospitality management systems. Senior Level Or Higher.

HT-652 Hospitality Professionalism   2 cr.

Fall and Spring

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.

HT-654 Security and Risk Management For the Hospitality Industry 3 cr.
Spring
Advanced investigation of security and risk management within hospitality/service industries. $

HT-657 Hospitality Management Strategies 3 cr.
Fall, Spring and Summer
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 hospitality and tourism students. Senior Level or Higher. Prerequisites: take HT-562.

HT-660 Hospitality Industry Law and Liability 3 cr.
Fall and Spring
Laws applicable to ownership and operation of inns, hotels, motels, restaurants and other places of public hospitality.

HT-661 Hospitality Employee Relations 3 cr.
Fall and Spring
History and legal strategies and tactics in dealing with hospitality employees in both union and non-union settings.

HT-662 Hospitality -- Financial Analysis/Budget/Forecasting 3 cr.
Fall, Spring and Summer
Application of accounting and financial analysis techniques to managerial decision-making in hospitality industry.

HT-670 Seminar in Property Management 3 cr.
Spring
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.

HT-681 Special Problems in Hospitality and Tourism1-3 cr.
Fall, Spring and Summer R

HT-700 Issues in Hospitality and Tourism 3 cr.
Fall
Significant topics, trends and issues in hospitality and tourism are investigated, developed and presented. Admission to MS in Hospitality and Tourism.

HT-701 Hospitality and Tourism Research Interpretation 3 cr.
Spring
Interpretation of advanced qualitative and quantitative research findings in the hospitality and tourism industries. Includes examination of data collection techniques and current research trends, including segmentation, group differentiation, product positioning and image formation.

HT-702 Seminar in Hospitality and Tourism 1 cr.
Fall and Spring
Discussion and interpretation of recent research in hospitality and tourism. Choice of problems based upon the needs and interests of the students.

HT-717 Hospitality and Tourism Colloquium I 1 cr.
Hospitality and Tourism graduate faculty and guest lecturers will present research concepts, issues and studies related to hospitality, tourism and travel related industries. The focus is on issues relevant to the students and their hospitality and tourism research project.

HT-718 Hospitality and Tourism Colloquium II 1 cr.
Hospitality and Tourism graduate faculty and guest lecturers will present research concepts, issues and studies related to hospitality, tourism and travel related industries. The focus is on issues relevant to the students and their hospitality and tourism research project.

HT-735 Problems in Hospitality and Tourism 3 cr.
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. Consent of Program Director. Prerequisites: take HT-701. $

HT-747 Seminar in Hospitality Management 3 cr.
Summer
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. R

HT-749 Cooperative Education/Internship 1-6 cr.
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. R

HT-751 Strategic Management in Hospitality 3 cr.
Fall and Spring
Strategies used by hospitality managers and owners to achieve organizational objectives.

HT-753 Managing Finance in the Hospitality Industry 3 cr.
Fall and Spring
Analytical skills needed to interpret and act upon financial data and information that lead to sound financial decisions for hospitality organizations. Capital budgeting methods, financial statement analysis, break even analysis, short and long-term financing methods, and cost controls.

HT-754 Managing Technology in Hospitality and Service Industries 3 cr.
Fall and Spring
Understanding information technology, systems development methodologies, and strategic informa- tion systems planning from a service industry perspective. Thinking tactically,
strategically, and creatively in applying information technology solutions to meet the global business environment and drive new hospitality business opportunities.

HT-755 Leadership and Management in the Hospitality Industry 3 cr.
Fall and Spring
Leadership principles, values, and strategies in the hospitality industry. Leadership as a process and a function which can be exercised from anywhere in the organization. Initiating and accommodating individual and organizational change; motivation and conflict management strategies for diverse hospitality/tourism environments.

HT-756 Hospitality and Tourism Quality Assurance and Customer Service 3 cr.
Fall, Spring and Summer
Evolution of the service quality movement, assessment, and analysis and synthesis of profitable service business models.

HT-758 Hospitality Operational Systems 3 cr.
Fall and Spring
Capstone opportunity to explore, compare and synthesize the practices, concepts and theories in global hospitality management systems. Evaluating and solving operational problems.

HT-770 Thesis in Hospitality and Tourism 1-6 cr.
Fall, Spring and Summer
Independent research under direction of investigation adviser. Selection of problems, development of outline, review of literature, compilation of bibliography, research methodology, conducting of research, interpretation of findings, and preparation of the final draft according to thesis standards. Student may enroll for variable credits in various semesters with a final total of six. Prerequisites: take EDUC-740 and HT-701. $

HT-798 Hotel and Restaurant Field Experience 1-2 cr.
Fall, Spring and Summer
Off-campus work and study in an approved position to better understand the challenges and potentials of various careers in the hospitality area.

HT-799 Independent Study 1-3 cr. R