HRTM 211 Basic Food Techniques (3:2:2)
This course is an introduction to the science of foods with special attention given to foods as ingredients of recipes. It includes explanation and demonstration of the physical and chemical changes that occur in the preparation, mixing, and cooking phases of food production.

HRTM 212 Menu Planning and Presentation (3:2:2)
This course is designed to develop the student’s knowledge of recipe use, menu preparation, and the concepts of theme, color, and decor in food production. Emphasis on international foods and an introduction to wines in relation to foods is included. Prerequisite: HRTM 211.

HRTM 232 Principles of Travel and Tourism (3:3:0)
This course is designed to acquaint the student with the growing importance of travel and tourism as a worldwide industry. Topics include an overview of tourism terminology, travel and tourism suppliers, the social, cultural, and economic impacts of tourism, trends in transportation, research, and consumerism, introduction to tourism marketing, and tourism in the future.

HRTM 241 Rooms Division Management (3:3:0)
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 (3:3:0)
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 (3:3:0)
An overview of the club management industry with emphasis on the analysis of country clubs, nightclubs, and private clubs. Students should be exposed to the history and structure of club management, physical organization, operating club departments, and entertainment. Within club management, an introduction to beverage management component will include the history, development, preparation, and implementing of mixed beverages.

HRTM 271 Casino Management (3:3:0)
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 (3:3:0)
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 (3:3:0)
This course introduces the language, responsibilities, and relationships of the personnel function in a hotel. It stresses interviewing techniques, staffing, training, employee relations, and wage and benefit administration in the hospitality field. Prerequisites: HRTM 101, 211.

HRTM 331 Hospitality Marketing I (3:3:0)
This course establishes the importance of a formalized marketing/advertising program in successful hotel operation. It traces the steps in developing a sales presentation, a product and marketing analysis and the development of a marketing plan and its relationship to the overall profitable operation of the hotel or restaurant. Prerequisites: HRTM 101, 211.

HRTM 334 Tourism Destination (3:3:0)
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 (3:3:0)
This course presents an overall view of the scope, structure, and function of international tourism. Political relationships necessary for international tourism exchange are investigated, and cultural, social, and economic impacts of travel and tourism are examined. Prerequisite: HRTM 232.

HRTM 336 Community Tourism Development (3:3:0)
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 (3:3:0)
This course is a study of the various types of computer-based information and communication systems used by managers in the hospitality industry. Topics will include reservations, registration, accounting and point of sale systems, telecommunications, spreadsheet applications, and information processing. Prerequisites: HRTM 321, 331; EMGT 211; CPSC 100.

HRTM 371 Hotel Development and Design (3:3:0)
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 (3:3:0)
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 (3:3:0)
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 (3:0:6)
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 (3:3:0)
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 (3:3:0)
This course is designed to introduce the student to the scope and importance of group business to hotels. Market sources for tour groups and corporate business, as well as conventions and conferences, will be investigated. Instruction in the importance of association and meeting planners will be emphasized. Sales management techniques for servicing this segment of the hospitality market so important to successful sales operations will be stressed. Prerequisites: HRTM 101, 211, 331.

HRTM 432 Tour Planning and Management (3:3:0)
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 (3:3:0)
This course provides students with a basic understanding of the organizational and operational aspects of meeting and convention planning and management from the perspectives of the sponsoring organization as well as that of the facility manager. Prerequisites: HRTM 232, 331.

HRTM 439 Touring Abroad (3:3:0)
This course is designed to be an educational experience which combines classroom instruction in the basics of international travel and tour operations within an authentic setting. Destination of the tour varies. Prerequisites: HRTM 232, 335.

HRTM 441 Hospitality Financial Management (3:3:0)
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 (3:3:0)
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 (3:3:0)
This course involves the techniques for developing management policy and managerial expertise including goal setting, financial planning, and property development and maintenance. Prerequisites: HRTM 321, 392.

HRTM 492 Advanced Food and Beverage Management (3:3:0)
This course is an advanced investigation into the vocabulary, systems, policies, and procedures for all of the food and beverage operations in a hotel including food and beverage management. Prerequisite: HRTM 392.