Hotel, Restaurant and Tourism Management

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About the Program

The travel and tourism industry is one of the largest, most dynamic industries in the world. Students in the Hotel, Restaurant and Tourism Management program are introduced to this exciting industry and will be prepared to enjoy a successful career in the restaurant, travel and tourism industry.

The Department of Hotel, Restaurant and Tourism Management offers a bachelor of science degree with three concentration options for majors: Hotel Management, Restaurant Management or Tourism Management. All courses are taught by faculty who combine excellent academic credentials with a strong professional background.

The Hotel, Restaurant and Tourism Management program is further enhanced through activities supported by the hospitality industry. Students participate in hotel and restaurant shows, tour hospitality facilities, listen to industry speakers, attend career days, and conduct special projects for the industry.

Are you interested in...

  • Coordinating and planning events
  • Organizing and directing resources
  • Promoting and marketing an event
  • Multitasking
  • Working with people

Choose Hotel, Restaurant and Tourism Management at ESU

  • Small class size
  • Internationally accredited program
  • Practical field experiences through the department's restaurant, P & J's Café
  • Qualified, experienced faculty
  • Three concentration options: Hotel Management, Restaurant Management, or Tourism Management

Is Hotel, Restaurant and Tourism Management a career path for me?

Career Potential

  • Banquet Director
  • Club Manager
  • Lodging/Resort Manager
  • Catering Director
  • Event Planner
  • Tourism Director
  • Conference Coordinator

Career Settings

  • Hotels
  • Casinos
  • Resorts
  • Restaurants
  • Country Clubs
  • Convention Centers
  • Airlines
  • Cruise Lines
  • Amusement Parks
  • Institutional Food Service

Program Features:

57 – 60 semester hours

Suggested Program Curriculum Plan (Subject to change by university without notice)

Accreditation

The Hotel, Restaurant and Tourism Management program is accredited with the Accreditation Commission for Programs in Hospitality Administration.

Student Organizations

Students are encouraged to participate in clubs. The Hotel/Restaurant Management Club is the largest and one of the most active organizations on the campus, providing opportunities to observe, learn and participate in related hotel and restaurant operations.

The HRTM Tourism Club provides an added opportunity for students interested in a career in Tourism.

The department also hosts a chapter of Eta Sigma Delta, the international scholastic honorary society for hospitality students.

The Marketing Club acquaints its members with the basic concepts and philosophies of sales and marketing in the hospitality industry. Student members are offered the opportunity to become familiar with the overall objectives of the parent organization, Hospitality Sales and Marketing Association (HSMA) International.

Transfer Students

Many students transfer from community colleges and other universities. We welcome your inquiries. More information about credit and course transfers is available from the Office of Admissions, 877-230-5547.

More detailed career information is available from the department.

Bachelor of Science in Hotel, Restaurant and Tourism Management

  • The Faculty of Leisure and Sport Management

    Hospitality Management Center

    570-422-3511......www.esu.edu/hrtm

    The travel and tourism industry is one of the largest, most dynamic industries in the world. Students of the Hotel, Restaurant, and Tourism Program are introduced to this exciting industry and will be prepared to enjoy a successful career in the hospitality industry.

    The Department of Hotel, Restaurant and Tourism Management offers a bachelor of science degree with three concentration options for majors: Hotel and Lodging Management, Restaurant Management or Tourism Management. All courses are taught by faculty who combine excellent academic credentials with a strong professional background.

    The Hotel, Restaurant and Tourism Management Department is enhanced with activities supported by the hospitality industry. Students participate in hotel and restaurant shows, tour hospitality facilities, interact with industry professionals, attend career days and conduct special projects for the industry. Students are encouraged to participate in department activities.

    Students are required to complete an internship in the hospitality industry. The faculty supervised internship provides each student the opportunity to apply the knowledge gained from their coursework in a professional industry setting. Students are encouraged to select an internship that meets their individual learning objectives. Information concerning internship and career opportunities may be acquired by contacting the Hotel, Restaurant and Tourism Management Department.

  • Concentration: Hotel Management

  • Concentration: Restaurant Management

  • Concentration: Tourism Management

Faculty

Course Descriptions

  • HRTM 101 Introduction to Hotel Management (3)

    • This course introduces the student to the scope, structure, historical development, and current trends in the field of hotel and restaurant administration. It includes an initial investigation into the requirements and responsibilities of a manager in the industry, the techniques used by managers, and career opportunities in the industry.

  • HRTM 211 Basic Food Techniques (3)

    • This course is an introduction to the skills and knowledge required to assist students with commercial food production management. Emphasis is placed on the explanation and demonstration of management techniques that occur in the preparation, production, service and profitability of food products. Current trends in foodservice methodology and technology or emphasized. HRTM major only or with permission of instructor

  • HRTM 212 Menu Planning and Presentation (3)

    • This course is designed to develop the student's knowledge of menu preparation, item presentation and the concepts of theme, color, and decor in menu development. Various control systems necessary for profitability and quality are examined including the menu as a cost control and marketing tool; sales mix analysis; recipe costing; pricing theories and methodology. Prerequisite: HRTM 211.

  • HRTM 232 Principles of Travel and Tourism (3)

    • This course is designed for students to gain an understanding of the basic principles and practices of the tourism industry.

  • HRTM 241 Rooms Division Management (3)

    • This course is the study of the service function as it relates to the Rooms Division. Specifically, it is the study of the front office and housekeeping departments as they relate to the total hotel organization. Topics include organizational structure of the Rooms Division, front office and reservation procedures, price structures and accounting, and scheduling and training in these areas. Prerequisite: HRTM 101.

  • HRTM 251 Applied Foodservice Safety and Sanitation (3)

    • Applied Foodservice Safety and Sanitation is a course designed to provide the student with the fundamentals and techniques of food management that apply to environmental sanitation. Emphasis is placed on the application of principles necessary to manage a sanitary and safe foodservice operation. For Certification with the National Restaurant Association. Prerequisite: HRTM 212.

  • HRTM 261 Club Management (3)

    • An overview of Club Management industry with emphasis on the analysis of country clubs, night clubs, and private clubs. Students will be exposed to the history and structure of club management, physical organization, operating club departments, and entertainment within club management.

  • HRTM 271 Casino Management (3)

    • An overview of Casino Management with emphasis on the analysis of casino hotel operations, the gaming industry and its trends, and casino organizational structure. Students will learn the gaming history, casino management, physical organizations, and government regulations of gambling. Related topics include layout and design of facilities, surveillance, demographic profiles, psychological profiles, and economic impact.

  • HRTM 290 Special Topics (Semester hours arranged)

    • This course is designed to meet specific needs of groups of students or courses to be offered on a trial basis in order to determine the demand for and value of introducing them as a part of the curriculum.

  • HRTM 311 Haute Cuisine and Oenology (3)

    • This course consists of an introduction to the classic dishes of haute cuisine, general information on menu planning, preparation of various international dishes, and sources and characteristics of selected wines of the world, how they are produced, stored, and selected. Prerequisites: HRTM 101, 212.

  • HRTM 321 Human Resources I (3)

    • This course introduces the student to the human resource function in the hospitality industry. It stresses the importance of modern personnel techniques to the successful operations of lodging, food service, or tourism business. Prerequisites: HRTM 101, 211.

  • HRTM 331 Hospitality Marketing I (3)

    • This course establishes the importance of a formalized marketing program in successful hotel, restaurant and tourism operations. Prerequisites: HRTM 101, 211.

  • HRTM 334 Tourism Destinations (3)

    • This course examines the major national and international tourism destinations according to their attractiveness and accessibility to tourists. Prerequisite: HRTM 232.

  • HRTM 335 Perspectives of International Tourism (3)

    • At the conclusion of this courses students are expected to be able to identify the major tourism centers of Western, Eastern and Central Europe; South and Southeast Asia; the Middle East; Oceania; and Africa. Students should also be able to describe the locations of the tourism centers using relevant geographic characteristics as well as attractions and other elements which create tourist interest in these areas. Prerequisite: HRTM 232.

  • HRTM 336 Community Tourism Development (3)

    • This course presents a localized perspective of the organizational, planning, promotional, and operational procedures utilized for successful tourism development at the community level. Prerequisite: HRTM 232.

  • HRTM 351 Information Systems for Hospitality Management (3)

    • This course is a study of various types of computer-based information and communication systems used by managers in the hospitality industry. Topics will include: the essentials of computer systems, property management systems, food and beverage management systems, and e-commerce. Prerequisites: HRTM 321, 331; EMGT 211; CPSC 100.

  • HRTM 371 Hotel Development and Design (3)

    • The development of market and feasibility studies, location and site selection, creation of concept, budgetary planning, selection of equipment, space allocation, and maintenance costs are covered in this course. Prerequisites: HRTM 101, HRTM 211.

  • HRTM 381 Hotel Energy/Engineering Management (3)

    • This course consists of an introduction to the management of the major engineering systems required to operate the physical plant of a hotel, the importance of energy conservation and controls, impact on efficient cost management, and the need for a continuing rehabilitation program for all areas of the physical plant. Prerequisites: HRTM 101, 211; one of PHYS 101, 103, 117.

  • HRTM 391 Hotel Purchasing (3)

    • This course presents the vocabulary, systems, controls specifications, and products typical to hotels. It shows how to set up a purchasing department and defines and establishes its relationship to other hotel departments and hotel operations as a whole. Prerequisites: HRTM 101, 211.

  • HRTM 392 Quantity Food Production and Service (3)

    • In this course the student learns to integrate all of the techniques and information of previous culinary courses and participates in the operation of a food service business on campus. Emphasis is placed on planning, preparation, service, and stewarding phases of the operation. Prerequisites: HRTM 101, 211.

  • HRTM 421 Human Resources II (3)

    • This course provides an in-depth study of supervisory techniques from first-line to top management in a hotel. It investigates training programs and techniques at all levels of supervision in a hotel, including hotel opening. Prerequisite: HRTM 321.

  • HRTM 431 Hospitality Marketing II (3)

    • Building on the marketing principles and concepts learned in Hospitality Marketing I, this course develops the analytical and critical thinking skills necessary for effective strategic marketing. Prerequisites: HRTM 101, 211, 331.

  • HRTM 432 Tour Planning and Management (3)

    • This course familiarizes the student with the tour planning process including designing, costing, and marketing an escorted tour. Responsibilities of the tour manager and the tour operator are discussed. Prerequisites: HRTM 232, 334 or 335.

  • HRTM 436 Meeting and Convention Planning and Management (3)

    • Students who complete this class are expected to understand the scope and organization of the meetings and convention industry, and to develop the skills necessary to plan and manage a meeting or convention. Prerequisites: HRTM 232, 331.

  • HRTM 439 Touring Abroad (3)

    • This course is designed to be an educational experience that combines classroom instruction in the basics of international travel and tour operations (HRTM 335 and HRTM 432) within an authentic setting. Destination of the tour varies. Prerequisites: HRTM 232, 335.

  • HRTM 441 Hospitality Financial Management (3)

    • This course continues the study of the financial structure of business at an advanced level with emphasis in the hotel/restaurant (hospitality) industry. It includes an examination of food, beverage, room, and labor cost controls, franchise accounting, hotel/restaurant cost-volume-profit analysis, pricing methods, and other management interests in the financial structure of the hotel entity. Emphasis is placed upon the preparation, interpretation, and application of financial instruments. Prerequisites: HRTM 101, 211; EMGT 211

  • HRTM 451 Hotel Law (3)

    • This course traces the origin and development of innkeeping law and introduces the language and role of common law and statutory law in delineating the legal rights and responsibilities in the hotel industry through the analysis and interpretation of actual case studies. Prerequisites: HRTM 101, 211, 321.

  • HRTM 485 Independent Study (Semester hours arranged.)

    • Enrollment is contingent upon the student's compliance with all departmental standards and requirements.

  • HRTM 486 Field Experience and Internship (Semester hours arranged)

    • Placement for the intern is arranged on an individual basis by the internship instructor in consultation with the intern and the intern-employer. Enrollment in this course requires a minimum cumulative point average of 2.5, 90 semester credits, departmental approval, and 400 hours of documented work experience in the hospitality industry.

  • HRTM 488 Research Skills in Psychology and Hospitality (Semester hours arranged)

    • This course is designed for students preparing for and others already employed in the hospitality industry who need a greater degree of sophistication in the methodological problems and the research strategies which are employed in the industry to enable them to become better consumers as well as planners of such applied research. Also listed as PSY 488. Prerequisites: PSY 101; HRTM 101; or advanced standing of 90 credits and permission of departments.

  • HRTM 491 Advanced Hotel Management (3)

    • This course is an advanced study of the techniques used in modern hotel management. It includes planning, organizing, leadership, control and other management functions and concepts. The course is structured so that case studies are the primary means of study. Prerequisites: HRTM 321, 392.

  • HRTM 492 Advanced Food and Beverage Management (3)

    • This course investigates the systems approach to management in foodservice organizations. Prerequisite: HRTM 392.