HT Hospitality and Tourism

HT-100 Introduction to Hospitality 2 cr.
GLP
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.

HT-121 Principles of Foodservice Operations   2 cr.

Professional segments of foodservice operations: history, types of operations, functions, facilities design, equipment, basic cooking principles, dining room service, and management concepts.

HT-135 Lodging Systems 3 cr.
Examination of the basic skills needed in a lodging facility. Specific roles, functions, and policies pertaining to the Rooms Division.

HT-140 Principles of Tourism 3 cr.
GLP
Scope, structure, and funcion of tourism as an industry and a sociocultural phenomenon; industry components and the importance of maximizing costs to its stakeholders.

HT-150 Institutional Food Purchasing 2 cr.
Methods of large-quantity food purchasing: determining standards, specific needs and industrial offerings; formulating specifications, buying procedures and controls. Prerequisites: take HT-121 or FN-240, and take FN-115.

HT-200 Hospitality Organization Management 3 cr.
Management principles for hotels and restaurants, supervisory development and training, labor relations, managerial interpretation and evaluation of current systems and procedures. Prerequisites: take HT-100.

HT-240 Tourism Goods and Services 3 cr.
GLP
Analysis of tourism goods and services in relationship to future patterns of supply and demand. Prerequisites: take HT-140 ECON-210.

HT-250 Diversity Management in Hotel, Restaurant and Tourism   3 cr.

ESC

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.

Prerequisites: take HT-200

HT-315 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-316 Casino Operations Management 3 cr.
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-317 Psychosocial Issues in Gaming 3 cr.
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-323 Food Service Equipment 2 cr.
Factors affecting design, selection, physical facilities and utilities involved in foodservice equipment.

HT-324 Quantity Food Production 4 cr.
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:
BS HTRM students: Take FN-115, HT-121, and FN-215;
BS FST students: Take FN-124
BS Dietetics students: Take FN-240

HT-326 Introduction To Wines and Spirits 3 cr.
GLP
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-330 Resort Planning and Operation 3 cr.
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-430. $

HT-335 Lodging Operations Management 3 cr.
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.

HT-340 Development of Tourism Attractions 3 cr.
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.

HT-344 Hospitality and Tourism Marketing and Sales 3 cr.
Analysis of marketing strategies and sales techniques, promotional tools, and research for hospitality and tourism development. Must be junior level or higher.

HT-351 Hospitality Convention/Meeting Planning 3 cr.
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-352 Club Management 3 cr.
Managing a membership, city, health and fitness, military, golf, or other social or recreation club. Junior level or higher.

HT-360 Tourism for Persons with Disabilities 2 cr.
Strategies to accommodate the inclusive and special hospitality and travel preferences of persons with disabilities within the hospitality and tourism industry.

HT-362 Foodservice Finance and Cost Control 3 cr.
The use of financial techniques and systems to control food, beverage, and labor costs in hospitality food service operations. Prerequisites: take BUACT-206.

HT-370 Principles of Property Management 3 cr.
Property management fundamentals. Topics include ownership goals, management direction, finance and maintenance of multi-family and commercial properties.

HT-371 Commercial/Residential Property Development and Management 3 cr.
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. Prerequisites: take HT-370.

HT-374 Principles of Timeshare Management   3 cr.

Introduction to timeshare management; similarities and differences between timeshare operations and other hospitality businesses. Tourism influences on timeshare development.

HT-383 Yield Management 3 cr.
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.

HT-418 Casino Tourism 3 cr.
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 and junior level or higher. $

HT-423 Wine and Food Pairing 4 cr.
GLP
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. Prerequisites: take HT-326. $

HT-424 Catering 3 cr.
Theory and application of operational and managerial principles for on- or off-premise catering for special events. Junior level or higher. Prerequisites: take FN-124 and FN-260.

HT-426 Restaurant Operational Management 4 cr.
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. Prerequisites: take HT-324.

HT-427 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. Non-HRTM majors only  $

HT-430 Lodging Administration 3 cr.
Analysis of theories, principles and techniques of lodging management; problems and issues encountered by management in providing quality service within cost-efficient organization.
Senior level or higher. Prerequisites: take HT-383.

HT-440 Sociocultural Systems of Tourism 3 cr.
Various psychosocial dimensions of tourism: motivation, development, community and conflict as related to consumer-tourists, tourisiers and residents. Senior level or higher.

HT-447 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-351.

HT-449 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. Prerequisites: take HT-200, HT-140, HT-324, and HT-362. R

HT-450 Food Service Administration 3 cr.
Organization and administration of institutional foodservice systems, personnel selection and training, cost control and problems of supervision.

HT-452 Hospitality Professionalism   2 cr.

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 majors only.

HT-454 Security and Risk Management For the Hospitality Industry 3 cr.
Advanced investigation of security and risk management within hospitality/service industries. $

HT-457 Hospitality Management Strategies 3 cr.
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-362.

HT-460 Hospitality Industry Law and Liability 3 cr.
Laws applicable to ownership and operation of inns, hotels, motels, restaurants and other places of public hospitality.

HT-461 Hospitality Employee Relations 3 cr.
History and legal strategies and tactics in dealing with hospitality employees in both union and non-union settings.

HT-462 Hospitality -- Financial Analysis/Budget/ Forecasting 3 cr.
Application of accounting and financial analysis techniques to managerial decision-making in hospitality industry. Prerequisites: take BUACT-206, HT-361, and HT-362.

HT-470 Seminar in Property Management 3 cr.
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-481 Special Problems in Hospitality and Tourism 1-3 cr.   R

HT-492 Seminar in Hospitality and Tourism Management 3 cr.
An advanced course in management. The student will select and research a current topic of importance to the industry. R $

HT-498 Hospitality and Tourism Field Experience 1-2 cr.
Off-campus work and study in an approved position to better understand the challenges and potentials of various careers in the hospitality area. Must have 90 credits completed.