Hospitality, Restaurant & Tourism Management Courses

Courses of Instruction (HRTM)

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Course Formats
ACE Outcomes
Overview of industry segments and career opportunities in Hospitality Management. Emphasizes internship experiences and career placement.
This course is a prerequisite for: HRTM 280, HRTM 285, HRTM 289
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
Prereqs:
HRTM major.
Supervised individual professional experience with a qualified cooperating practicing professional in hospitality management.
This course is a prerequisite for: HRTM 397
Credit Hours: 1
Course Format: Field 10
Course Delivery: Classroom
Prereqs:
Culinology major.
Supervised work experience under the direction of an Executive or sous Chef in a restaurant.
Credit Hours: 1
Course Format: Field 10
Course Delivery: Classroom
Prereqs:
HRTM major/minor or PGM major
Principles of food and beverage management focused on menu planning; procurement; quality; regulation; performance and food service operations.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
HRTM 280 requires field trips. HRTM 280 is 'Letter Grade Only'.
Historical, behavioral, societal, and business aspects of travel and tourism industry with emphasis on nature-based tourism and agri-tourism.agrit-ourismagrit-ourismagritourismagrit-ourismagrit-ourismagrit
This course is a prerequisite for: HRTM 374, HRTM 478
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
HRTM 285 is 'Letter Grade Only'.
Fundamentals of the lodging industry. Characteristics and management of hotel, motel, or resort properties. Basic accounting, housekeeping, engineering, front desk, and guest services.
This course is a prerequisite for: HRTM 485
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
HRTM 289 is 'Letter Grade Only'.
Fundamentals of meetings, events, expositions, and conventions (MEEC). Roles of organizations and people in businesses that comprise the MEEC industry.
This course is a prerequisite for: HRTM 489
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
HRTM 291 is 'Letter grade only'. Prerequisite requirements as announced by the HRTM Department.
Topics vary.
Credit Hours: 1-6
Max credits per degree: 6
Course Format: Lecture
Course Delivery: Classroom
Prereqs:
6 hrs HRTM.
HRTM 296 requires a contract with an individual HRTM faculty member. HRTM 296 is 'Letter grade only'.
Individual projects in research, literature review, and/or creative activity.
Credit Hours: 1-3
Max credits per degree: 6
Course Format: Independent Study
Course Delivery: Classroom
Prereqs:
Analysis techniques for managerial and operational decision-making based on fundamental concepts of managerial accounting.
This course is a prerequisite for: HRTM 483
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
HRTM Major or Minor; Junior standing.
HRTM 360 is for letter grade only.
Introduces basic hospitality and tourism marketing principles and concepts for the hospitality professional.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
HRTM 373
Prereqs:
Sophmore standing; CULS or CYAF or HRTM or PGAM major.
HRTM 373 requires field trips. HRTM 373 is 'Letter Grade only'.
Concepts in catering organization and service. Menu development, event ambience, cost control, and client satisfaction.
This course is a prerequisite for: HRTM 472
Credit Hours: 3
Course Format: Lab 1, Lecture 2
Course Delivery: Classroom
Prereqs:
HRTM 280 or 285 or 289 or PGAM major.
HRTM 374 is 'Letter Grade only'.
Principles of guest service management in hospitality and tourism organizations.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
HRTM 391 is 'Letter grade only'. Prerequisite requirements as announced by the HRTM Department.
Topics vary.
Credit Hours: 1-6
Max credits per degree: 6
Course Format: Lecture
Course Delivery: Classroom
Prereqs:
6 hrs HRTM.
HRTM 396 requires a contract with an individual HRTM faculty member. HRTM 396 is 'Letter grade only'.
Individual projects in research, literature review, and/or creative activity.
Credit Hours: 1-3
Max credits per degree: 6
Course Format: Independent Study
Course Delivery: Classroom
Prereqs:
Sophomore standing; HRTM major; HRTM 172.
Entry level supervisory experience with a practicing professional in catering, restaurants, tourism, event planning, and lodging.
This course is a prerequisite for: HRTM 476
Credit Hours: 1
Course Format: Field 10
Course Delivery: Classroom
Prereqs:
21+ years of age; HRTM major; HRTM 373;
Proof of age is required. HRTM 472 is not open to auditors.
Preparation techniques, garnishing, and presentation of gourmet foods for fine dining restaurants. Survey and responsible service of domestic and international wines to enhance food characteristics.
Credit Hours: 3
Course Format: Lab 1, Lecture 2
Course Delivery: Classroom
HRTM 474 is 'Letter Grade only'.
Functioning and operation of food-service units. Principles of food and beverage management.
This course is a prerequisite for: HRTM 479
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
HRTM 397 and permission of the Hospitality Management Committee.
HRTM 476/876 requires a total of 400 hours of full-time experience. HRTM 476/876 is 'Letter Grade only'.
Approved professional experience as an entry-level manager in the hospitality industry.
Credit Hours: 3
Course Format: Field 40
Course Delivery: Classroom
Prereqs:
Junior standing; FACS or HRTM major.
HRTM 477/877 is 'Letter Grade only'.
Hospitality facility concept development and planning. Selection and specification of food, equipment and furnishings resulting in effective resource utilization.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Junior standing; HRTM 280; and permission.
HRTM 478/878 is 'Letter grade only'.
Planning theories, procedures and guidelines needed to meet the needs of travelers, destination communities, tourism and hospitality organizations. Sustainable tourism principles, host-guest relationships, impacts of tourism, marketing and visitor satisfaction.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Senior standing; HRTM major; 6 credits hours from the following: HRTM 474/874, HRTM 485/885, or HRTM 489/889.
HRTM 479 is 'Letter grade only'.
Integration of hospitality core and content courses into managerial and leadership practice within the hospitality, restaurant and tourism industry.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
ACE Outcomes: 10
Prereqs:
Senior standing; HRTM major or minor;
HRTM 481/881 is 'Letter grade only'.
Laws and regulations affecting the hospitality industry. Recognition of potential legal hazards, correcting hazardous situations, and reacting in unforeseen circumstances.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
HRTM 483/883
Prereqs:
Senior standing; Major or minor in HRTM;  HRTM 310
HRTM 483/883 is 'Letter grade only'.
Introduction to basic skills of financial management in a hospitality industry setting.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
HRTM Major or Minor and Junior Standing.
Study of management and human resource systems common in the hospitality industry. Case studies, role plays, and simulations are used to examine management and human resource problems unique to the hospitality industry.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
HRTM 485/885 requires field trips to local lodging facilities. HRTM 485/885 is 'Letter Grade only'.
Senior management techniques required to operate a lodging facility applying strategic and critical thinking with case study analysis to solve problems.
This course is a prerequisite for: HRTM 479
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
HRTM 489/889 requires field trips to local conference and meeting centers. HRTM 489/889 is 'Letter Grade only'.
The management and operation of events. Design, marketing, and promotion efforts. Identifying sponsors. Marketing to attendees, exhibitors, and other participants.
This course is a prerequisite for: HRTM 479
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
HRTM or NUTR major.
Number of credits hours earned in HRTM 495/895 is determined by tour length, assignments, and sites visited. HRTM 495/895 requires off-campus travel.
Broadening perspective and developing an understanding of the hospitality industry through visits. Tours to hospitality facilities, national food and equipment shows; food processors; equipment manufacturers; and trade exchanges.
Credit Hours: 1-6
Max credits per degree: 6
Course Format: Field
Course Delivery: Classroom
HRTM 496/896
Prereqs:
12 hrs HRTM.
HRTM 496/896 requires a contract with an individual HRTM faculty member in HRTM. HRTM 496/896 is 'Letter grade only'.
Individual projects in research, literature review, and/or creative activity.
Credit Hours: 1-3
Max credits per degree: 6
Course Format: Independent Study
Course Delivery: Classroom