HRTM 110-INTRODUCTION TO THE HOSPITALITY INDUSTRY. (3)  History, growth, developments, and future opportunities in the hospitality industry.

HRTM 228-PURCHASING AND CONTROLS. (3) A study of the major foods, beverages, and supplies that are purchased in hotels, motels and food service establishments, as well as techniques on how to control their distribution within the operation.

HRTM 230-HOSPITALITY MANAGEMENT. (3)  Tools available to management and their utilization in the hospitality industry.

HRTM 260-HOTEL MANAGEMENT. (3) Management of the lodging phase of the hospitality industry to include front desk, housekeeping and maintenance areas.

HRTM 270-QUANTITY FOOD PRODUCTION. (3)  Basic food production from storeroom to consumer.  Various techniques of storage, preparation, merchandising, menu planning and service.  Two lectures and three laboratory hours per week.

HRTM 280-TOURISM. (3)  Economic and social relationships between tourism and the hospitality industry.

HRTM 285-CLUB MANAGEMENT. (3) Unique problems and issues associated with private club management.   

HRTM 290-PRACTICUM AND SEMINAR. (3) Supervised full-time work experience between the first and second years in an area of the hospitality industry selected by the student.  The practicum will be approved and coordinated by the student’s advisor.

HRTM 340-NUTRITION. (3)  The utilization of food by the body: menu planning and food production for institutions in relation to regular and modified diets.

HRTM 352-SOFTWARE APPLICATIONS FOR THE HOSPITALITY INDUSTRY. (3)  (Prereq: TSTM 264) Using micro computer software in various areas of the hospitality industry.

HRTM 355-PHYSICAL PLANT DESIGN. (3)  Design, equipment and maintenance of hospitality facilities.

* HRTM 357-HOTEL And RESTAURANT LAW. (3) (Prereq: TSTM 240) A comprehensive overview of laws and regulatory agencies governing the lodging and food service industries.

HRTM 362-WEDDING PLANNING AND MANAGEMENT. (3)  Sociocultural, political, economic, religious and legal influences on wedding planning and business strategies will be explored as background to practices relevant to successful wedding planning and consultancy for diverse clients.

HRTM 364-CONFERENCE AND MEETING PLANNING. (3) (Prereq: HRTM 260) Planning and managing conferences and meetings in the tourism industry.

* HRTM 370-RESTAURANT FOOD PRODUCTION MANAGEMENT. (3)  (Prereq: HRTM 270)  Management techniques and operation problems in food service operations.  One lecture and five laboratory hours per week.

* HRTM 372-CATERING MANAGEMENT. (3) (Prereq: HRTM 270 or permission of Department Chairman)  Management techniques, including planning, production and performance of off-premise catering.

HRTM 376-CONTRACT FOODSERVICE MANAGEMENT. (3) Issues related to foodservice accounts.

HRTM 381-TRAVEL INDUSTRY MANAGEMENT. (3) (Prereq: HRTM 280) Describes role of travel agencies, tour operators, tour guides, transportation providers and attractions as critical sectors within the travel industry.

HRTM 382-TRAVEL AND TOURISM LAW. (3) (Prereq: TSTM 240) This course focuses on legal issues affecting the tourism industry, including international travel law, travel litigation, liability, and topics specific to travel agencies, carriers, attractions and destinations’.

HRTM 383-ECOTOURISM. (3) (Prereq: TSTM 280) Focuses on tourism that is nature-based and entails a learning component while being managed for environmental, economic and sociocultural sustainability.

HRTM 384-CULTURAL AND HERITAGE TOURISM. (3) (Prereq: HRTM 280) The effective presentation, development, management and marketing of cultural and heritage tourist attractions, including battlefields, plantations, and pilgrimage site.

HRTM 386-TOURISM FESTIVAL PLANNING AND MANAGEMENT. (3) (Prereq:  HRTM 280)  Planning, marketing, sponsorship, budgeting, management, impacts and evaluation of successful and sustainable special tourism festivals, are discussed from both a theoretical and practical perspective.

HRTM 387-CRUISE SHIP INDUSTRY. (3) (Prereq: HRTM 280) Organization, market segmentation, marketing, design, anatomy of experience, environmental and social impacts, health and safety, and trends within cruising.

HRTM 388-RESORT MANAGEMENT. (3) (Prereq: HRTM 280) Examines effective practices in the planning and management of resorts and spas, including markets, design, amenity management, marketing, operations, finance and programming.

HRTM 389-INTERNATIONAL TOURISM FIELD EXPERIENCE. (3) (Prereq: HRTM 280) An experiential field trip where students evaluate selected tourism issues and products in an international destination.

HRTM 399-INDEPENDENT STUDY. (1-6)  Contract approved by instructor, advisor, and department head is required for students.

* HRTM 410-HRTM CURRENT ISSUES. (3) (Prereq: Senior Standing) Issues and problems concerning the hospitality industry.

* HRTM 421-HOSPITALITY FINANCIAL MANAGEMENT. (3)  (Prereq: RETL 262) Financial decision making including ratio analysis, asset management, leverage, short, intermediate and long-term financing in the hospitality industry.

HRTM 440-SERVICES MANAGEMENT FOR HOSPITALITY AND TOURISM. (3) (Prereq: MGMT 371) Management issues pertinent to quality service delivery in hospitality and tourism organizations.

* HRTM 450-HOSPITALITY AND TOURISM MARKETING. (3) (Prereq: MKTG 350) Application of marketing principles and promotional techniques to the hospitality and travel industry.

* HRTM 473-CLUB CUISINE AND SERVICE. (3) (Prereq: HRTM 285)  Advanced topics in the management of production and service techniques for private clubs.

HRTM 475-WINES AND SPIRITS AND FOOD SERVICE ESTABLISHMENTS. (3) Management overview and operating problems of beverages in the hospitality industry.

HRTM 481-TOURISM RESEARCH METHODS. (3) (Prereq: STAT 201 or equivalent) Enables tourism managers to undertake strategic primary research and to critically evaluate internal and external research output.

HRTM 482-TOURISM PLANNING AND POLICY. (3) (Prereq: Senior Standing) Principles and practice of planning and policy fostering integrated tourism development at international, national, state, regional, local and site level.

HRTM 483-TOURISM ECONOMICS. (3) (Prereq: ECON 224) Macro and micro economic dimensions of tourism are considered in relation to the demand and supply of tourism products at the national, state, regional and local level.

HRTM 484 TOURISM INFORMATION TECHNOLOGY ISSUES.  (3) (Prereq: TSTM 264) Information technologies such as e-commerce, e-marketing, and e-research are examined, critiqued, and applied within a tourism context.

HRTM 485-SUSTAINABLE TOURISM. (3) (Prereq: Senior Standing) Principles and practices of environmental, economic and sociocultural sustainability in tourism are described and analyzed.

* HRTM 490-HOSPITALITY MANAGEMENT STRATEGIES. (3) (Prereq: MGMT 371, RETL 344 and Senior Standing) Contemporary management strategies applied to the hospitality industry.

HRTM 495-HOSPITALITY AND TOURISM INTERNSHIP. (6) Structured Industry practical experience in a hospitality or tourism company.  Contract approved by the instructor, advisor, and department head is required for undergraduate students.  Minimum of 400 hours required.

HRTM 518-TRAINING AND DEVELOPMENT IN THE HOSPITALITY INDUSTRY. (3) Effective methods for conducting, costing and evaluating training and development procedures for hospitality supervisors and managers.

HRTM 537-MULTI-CULTURAL DIMENSIONS OF THE HOSPITALITY INDUSTRY. (3) (Prereq: MGMT 371) Multi-cultural, multi-racial, and multi-ethnic factor within the hospitality and tourism industry.

HRTM 557-SECURITY MANAGEMENT OF HOTELS AND RESTAURANTS. (3) (Prereq: HRTM 357 or equivalent) Individualized security programs, procedures, legal issues, and review of local, state, and federal laws that apply to the lodging and restaurant industry.

HRTM 560-ADVANCED LODGING MANAGEMENT. (3) (Prereq: HRTM 260) Advanced Principles of the Management of Hotels and Resorts.

HRTM 564-ADVANCED MEETING MANAGEMENT. (3) (Prereq: HRTM 364 or permission of instructor)  Analysis of current issues and problems in the meetings industry with emphasis on planning, organizing, managing and enhancing meetings.
  
HRTM 565-INTERNATIONAL LODGING MANAGEMENT. (3) (Prereq: HRTM 260) Analysis of the structure of international lodging companies, challenges of marketing U.S. lodging companies abroad, and cultural differences in international management.

HRTM 567-TIMESHARE AND VACATION. Ownership Management. (3) Management of the timeshare and vacation ownership industry.

HRTM 570-MANAGING FOOD SERVICE OPERATIONS.  (3)  (Prereq:  HRTM 270 or permission from instructor)  An advanced study of the food service industry and its operations both internally and externally to the physical plant.

HRTM 576-FRANCHISING WITHIN THE HOSPITALITY INDUSTRY.  (3)  (Prereq:  BADM 371 or permission from instructor)  This course will focus on the study of multi-unit and franchise operations within the hospitality and tourism industry.

HRTM 580-ADVENTURE TRAVEL MANAGEMENT. (3) Analysis of the adventure travel industry throughout the world, with emphasis on the management, marketing and operation of an adventure travel business.

 HRTM 585-ADVANCED CLUB MANAGEMENT. (3) (Prereq: HRTM 285 or permission of instructor) Advanced topics in hospitality management for the club industry.

HRTM 590-SPECIAL TOPICS IN HRTM. (3).  Advanced concepts, issues, and trends in the hospitality and tourism industry.  May be taken twice for degree credit.

HRTM 597-GLOBAL TRAVEL AND TOURISM. (3) (Prereq: HRTM 280) Study of the economic, social, cultural, political and environmental considerations of international tourism management and development.