Courses

Click on each course to read the course description

Core HTM Curriculum

HTMG 1165 - Intro to Hospitality & Tourism

All major elements of tourism will be examined, including customer travel patterns, transportation systems, major tourism suppliers, and distribution systems. The role of the hospitality industry will be explored in relationship to domestic and foreign tourism. 3 credits

HTMG 2210 - Applied Techniques Culinary Arts

This course is designed to teach the basic classical cooking techniques, including the basic principles of baking, utilizing a hands-on format. The student will apply the theories and principles acquired in the prerequisite course in the context of a professional kitchen environment. The class will emphasize concepts of efficiency, organization, cleanliness, and time management. 3 credits

HTMG 2250 - Lodging Operations

Analysis and evaluation of lodging operations, including front office, food and beverage, sales and marketing, engineering/maintenance, human resources, accounting, safety and security, and other major functional areas. Front office management is essential to the success of a hotel. Therefore, this course also presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. 3 credits

HTMG 2255 - Hospitality Cost Controls

Prerequisites: Sophomore Standing, ACCT 1101, HTMG 1165, HTMG 2210 The application of cost controls; the development of cost reduction methods through management policy and decisions; examination of cost control techniques for hospitality and tourism. Duties and responsibilities of the manager for budgeting and forecasting, cost, and developing and maintaining controls in restaurant, catering, and all types of food, beverage, and hospitality operations. 3 credits

HTMG 2280 - Legal Aspects Hospitality & Tourism

An overview of specific issues and liabilities that the professional manager will face is presented. Classic and current case studies and issues will be presented to the student, including laws that affect personal and financial advancement. 3 credits

HTMG 3316 - Hospitality Finance & Revenue Mgmt

Prerequisites: senior standing and consent of department chair. This course takes the experienced hospitality student through the certification process for designation as a Certified Hospitality Account Executive (CHAE) and includes the certification exam as a portion of the course and final grading process. Additionally, Hospitality Financial & Technology Professionals (HFTP) membership is included. Topics include investment trends and analysis, lease and purchase considerations, working capital finance, audit and financial management, and the CHAE exam preparation. Students are responsible for the cost and fees required for the CHAE examination and HFTP membership. 3 credits

HTMG 3325 - Destination Marketing & Sales

An in-depth study of marketing theory and techniques crucial to success in hospitality and tourism businesses and an examination of the sales process, the destination life cycle, DMOs, and market segmentation strategies. Students develop a strategic tourism plan for a hospitality and tourism organization that has a focus on sales. 3 credits

HTMG 3340 - Tourism Planning and Policy

A comprehensive review of the tourism planning and policy process used to develop or modify major tourism destinations. Aspects of the process include goals and objectives; the use of environmental, economic, marketing, topographical, and political studies; and monitoring and control procedures to assure proper planning and policy implementation. Focus on considering both tourism benefits and costs in assessing net impacts. 3 credits

HTMG 3342 - Hospitality Entrepreneurship

An introduction to the concepts of entrepreneurship in the hospitality industry with the focus on how new business ventures are created. Students will explore ideas for a potential entrepreneurship opportunity within the hospitality industry and develop a business plan project throughout the semester. Hospitality entrepreneurship case studies will also be used to apply principles and theories to real world situations. Laboratory fee. 3 credits

HTMG 3354 - Hospitality Information Technology Management

Prerequisites: Junior Standing. HTMG 1165, HTMG 2250 or consent of instructor This course provides students with a firm grounding in the technologies, strategies, and impact of e-business on hospitality and tourism businesses. This course focuses on the analysis and design of hospitality/tourism industry information systems and technology applications. E-business development and operation in food service, lodging, event, tourism, and spa management is explored. In addition, this course will also integrate diversity and its application to hospitality information technology management. 3 credits

HTMG 3356 - Foodservice Management

Prerequisites: HTMG 1165, HTMG 2210, Corequisite: HTMG 3358. This class will explore the crucial components involved in the success of a foodservice operation. The first half of the course will focus on food safety and preparing students for the ServSafe exam. The second half of the course will involve menu design, quality service, leadership, financial management, and foodservice marketing. In addition to theoretical foundations, students will also have practical experiences working at the Hazell Nut Café and Jeffery’s Fusion Restaurant. Laboratory fee. 3 credits

HTMG 3358 - Foodservice Operations

Prerequisites: HTMG 1165, HTMG 2210, Corequisite: HTMG 3356. In this course, a basic knowledge of foodservice operations is acquired. Students learn and develop food production/kitchen operation skills at Jeffrey’s Fusion Restaurant. Quantity food production, use, and care of foodservice equipment, standard foodservice techniques, and service strategies are explored as students rotate through various common foodservice job duties. 3 credits

HTMG 4410 - International Tourism

Institutions which run the international tourism industry are reviewed. The relationship between these institutions and various nations will be discussed. Participants will become familiar with the policy implications of operating in a multinational political, social, and economic environment. 3 credits

HTMG 4420 - Resort Development - Capstone I

Prerequisites: Junior/Senior Standing. HTMG 3316; HTMG 3340. A comprehensive review of designing and developing resorts. Content covered includes the history and development of resorts, guest services, and resort recreation functions. Students are expected to develop three-dimensional renderings of innovative resort facilities and programs. Field trips to local resort properties required. Laboratory fee. 3 credits

HTMG 4480 - Resort Operations and Property Management - Capstone II

Prerequisites: senior standing, HTMG 4420 This course incorporates the study of business development. The course will cover all stages of hospitality business operations with emphasis on strategic planning, design of systems, models, and problem analyses. Students will develop operational plans for hotel/resort properties developed in HTMG 4420. This course combines all areas of executive management in hospitality and tourism. The course examines the hospitality and tourism organization as a total system and is designed to be a capstone course for HTM seniors, drawing upon knowledge gained in the various prerequisite courses. Students are required to perform real-life events and activities that utilize their knowledge and enhance their future roles as managers. Laboratory fee. 3 credits

 

Service Requirement Courses

HTMG 2207 - Service Requirement

Students learn by helping others, usually by doing volunteer work for off-campus non-profit organizations such as soup kitchens, breast cancer walks, etc. The goal of service learning is to permit students to use service in relevant community agencies to enhance their hospitality education. (Departmental approval is required for each activity.) A minimum of 200 work hours is required. 1 credits

HTMG 2293 - Fieldwork I

Prerequisites: Sophomore Standing, HTMG 1165, HTMG 2210, HTMG 2250, DIET 2216 This course is a supervised and structured industry practical experience exploring line-level positions in hospitality and tourism. Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience. A minimum of 200 work hours is required. (Departmental approval required.) 1 credits

HTMG 3303 - Fieldwork II

Prerequisites: Junior Standing. HTMG 2293 or Instructor Consent. This course is a supervised and structured industry manager-in-training practical experience. Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience. A minimum of 200 work hours is required. (Departmental approval required.) 1 credits

HTMG 4598 - Internship

Prerequisites: HTMG 3303 and consent of instructor. Interns are required to complete 600 hours of internship experience in conjunction with the designated internship coordinator. The internship experience will emphasize supervisory responsibilities whenever possible. This experience will be formulated by the faculty, the designated coordinator, the student, and an industry professional, a cooperative effort that helps to ensure the student’s success. The internship will be augmented by written and oral reports, industry performance evaluations, and faculty oversight. 3 credits

Concentration Courses

Foodservice Management

HTMG 3315 - Beverage Management

The beverage area is perceived as a profit center for hotels and restaurants. Themes, decor, and ambience that enhance the hospitality experience are explored. All management functions are examined; planning, staffing, accounting, marketing, and menu development are emphasized. Other pertinent topics are discussed, including liability and licensing issues. 3 credits

HTMG 4445 - Advanced Cuisine Mgmt & Technique

This is the capstone course in food production and service. Students are provided an opportunity to practice advanced culinary techniques within various international and domestic cuisine themes. Students are divided into management teams and develop a meal manual that includes team mission statements, pre- and post-meal cost analysis, personnel deployment, interaction with the dining room management teams, standardized recipe creations, and performance appraisal criteria. Student-managers prepare a dining experience that is offered to paying clientele. 3 credits

Event & Tourism Management

HTMG 3335 - Convention and Meeting Planning

As corporate meetings and conventions continue to increase in the worldwide tourism market, one of the newer and important career paths is that of professional meeting planners. Included in their sphere of responsibility are the meeting/organization agenda, site selection, meal planning, transportation, schedule of events, break-out sessions, leisure activities, finances, and evaluations. 3 credits

HTMG 3345 - Catering & Events Management

A review of a variety of concepts germane to catering and event management within the context of the hospitality industry. Topics include themed events, outside services, audio-visual and other special effects, on- and off-premise catering and function sales, staffing, computer applications in banquet management, and general event planning. 3 credits

Elective/Other Courses

HTMG 2226 - Front Office Procedures

tudents will acquire an understanding of the principles regarding procedures and intradepartmental interactions—which include sales and marketing, housekeeping, maintenance(engineering), accounting, and the food and beverage segments – while maintaining high standards of guest service. Examination of how various hospitality computer hardware and software applications assist with the above responsibilities. 3 credits

HTMG 2250 - Lodging Operations

Analysis and evaluation of lodging operations, including front office, food and beverage, sales and marketing, engineering/maintenance, human resources, accounting, safety and security, and other major functional areas. Front office management is essential to the success of a hotel. Therefore, this course also presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. 3 credits

HTMG 3305 - Wine Appreciation

Considers the major wines and wine regions of the world, with emphasis on American, French, and German wines. Wine tasting is an integral part of the course. Students must be 21 years of age. 3 credits

HTMG 3306 - Mixology

Prerequisite: students must be at least 21 years old. Explores Classic and Modern Mixology through cocktails, spirits, mixers, techniques, history, and practical instruction for keeping a bar. The course covers all aspects of bartending and is also suited to develop professional bartenders and enthusiastic mixologists. Students must be at least 21 years of age. Laboratory fee. 3 credits

HTMG 3307 - Cultural Understand Food & Cuisine

The importance of food and cuisine within the context of society. This course will explore the impact of food on the evolution of mankind and address issues relating to the importance of food in the political and economic structure of the world. Questions regarding food supplies and sources as well as ethical questions facing mankind in the near future will be examined. Also explored will be the influences and perceptions of food in different cultures of the world and how those perceptions affect intercultural understanding. Laboratory Fee. 3 credits

HTMG 3308 - Vodka: A Global History and the Conquering of the Americas

This course reviews vodka and its cultural contributions. The history of vodka, its role and contribution in the world of spirits, modern production methods, and marketing strategies. Students will taste vodka from different parts of the world and conduct sensory analyses of these different types of vodka. The integrative experience of food and vodka will also be examined. Students must be 21 years of age before the first day of the class. Laboratory fee; 3 credit hours

HTMG 3309 - History of Beer

Prerequisite: students must be at least 21 years of age as of the first class meeting. Explores the history and origins of beer. Studies the brewing styles and brews from all over the globe. Tasting several different beers will be an important part of the course. All students must be at least 21 years of age. Laboratory fee. 3 credits

HTMG 3310 - The Story of Rum: From the Colonies to Bacardi

An exploration of rum through a cultural and historical perspective. This course examines rums from around the world, introduces key aspects of rum usage in mixology, as well as the finer points of rum tasting and food pairing. Students must be 21 years of age before the first day of the class. Laboratory fee; 3 credit hours.

HTMG 3311 - Understanding Food Through Movies

This course examines the relationship between food imagery and various cultural constructs, including politics, family, identity, race, ethnicity, nationality, gender, and religion. Students will explore foodways – the intersection of historical, social, and cultural food contexts via their representation in film. Students will analyze the ideological dimensions of food imagery and food behavior in films as well as prepare and sample the various products portrayed in the films reviewed. Laboratory fee; 3 credit hours.

HTMG 3312 - Unconventional Foods

A comprehensive look at different cultures and their food habits relative to common American cuisine. The focus will be on “the bizarre,” “the exotic,” and “the gross” dishes which many groups and societies refer to as their common meal. A large portion of class will be studying and dining on these foods. Laboratory fee; 3 credit hours

HTMG 3370 - Gaming and Casino Management

This course provides an introduction to the casino industry and examines its phenomenal growth and relationship to tourism and community development. Focus is on the concepts and definitions essential for understanding the industry and on links of its history to current gaming practices. Particular attention is paid to noted casinos in Monte Carlo, Las Vegas, and Atlantic City as well as Connecticut’s Foxwoods and Mohegan Sun. 3 credits

HTMG 4430 - Special Interest Tourism

Investigates the extraordinary and ever-increasing field of special interest tourism. Provides an overview of the niche that each aspect of special interest tourism contributes to the development of the tourism industry. Adventurous travel from dog sledding in Greenland to dugout canoes in the tropics, from ballooning in the French chateaux country and Masai Mara to heli-hiking and sightseeing in the Rockies. Included also is travel for the disabled and the adventurer. 3 credits

HTMG 4593 - Honors Thesis: Hospitality and Tourism Management

Students in this course will complete their Honors Thesis in consultation with their Honors Thesis advisor. 3 credit hours.

Special Topics

HTMG 4450-4459

Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credit hours. Special Topics courses this spring semester 2017 include: International Business Etiquette, Luxury Management,The Science of Pasta, and Jeffery’s Fusion/Hazell Nut Cafe MGMT

Graduate

HTMG 6670-6672

Special Topics courses-Graduate Level. Spring 2017 semester courses include: Global Alcohol & Bev Management, International Brand Management, and Luxury Management

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