HRTM 211 Basic Food Techniques (3:2:2)
This course is an introduction to the skills and knowledge required to assist students with commerical 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 are emphasized. HRTM majors only or with permission of instructor.

HRTM 212 Menu Planning and Presentation (3:2:2)
This course is designed to develop the student’s knowledge of menu preparation, item presentation and the concepts of theme, color, and décor 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 (3:3:0)
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 (3:3:0)
This course is the study of the service function as it relates to the Rooms Division. It is a study of front office management and housekeeping department as they relate to the hotel organization. Topics include structure of the front office, room reservation, price structures and accounting procedures as they apply to Rooms Division, staffing schedules, duties in housekeeping, and training of employees in these areas.

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 application of principles necessary to manage a sanitary and safe foodservice operation. Emphasis is placed on the current problems confronting the industry, with recent developments as they relate to food safety. The opportunity for Food Safety Certification accredited by the National Restaurant Association is offered. Prerequisite: HRTM 212.

HRTM 261 Club Management (3:3:0)
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 (3:3:0)
An overview of Casino Management with emphasis on the analysis of casino hotel operations, the gaming industry, it’s trends, and casino organizational structure. Students will learn the gaming history, casino management, physical organization, and government regulations of gambling. Related topics include layout and design of facilities, surveillance, demographics, 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 introduces the student to many of the classic dishes of Haute Cuisine. General information on recipe and menu development, preparation and management of various food-product dishes will be explored.

HRTM 321 Human Resources I (3:3:0)
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.

HRTM 331 Hospitality Marketing I (3:3:0)
This course establishes the importance of a formalized marketing program in successful hotel, restaurant and tourism operations

HRTM 334 Tourism Destination (3:3:0)
This course examines the major national and international tourism destinations in the Americas (North, South, Central America and the Caribbean Region) according to their attractiveness and accessibility to tourists.

HRTM 335 Perspectives of International Tourism (3:3:0)
At the conclusion of this course students are expected to be able to identify the major tourism centers of Western, Eastern and Central Europe; East, 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.

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.

HRTM 351 Information Systems for Hospitality Management (3:3:0)
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.

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.

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; the need for a continuing rehabilitation program for all areas of the physical plant.

HRTM 391 Hotel Purchasing (3:3:0)
This course presents the vocabulary systems, control 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.

HRTM 392 Quantity Food Production and Service (3:0:6)
The course focuses on the successful planning, production and service expected in a well-organized and efficiently-operated food-service organization. The course will integrate the knowledge learned in previous HRTM courses, with emphasis on front and back-of-the-house planning and organization, high quality product and service delivery, effective management, teamwork and cooperation, staff training and customer satisfaction.

HRTM 421 Human Resources II (3:3:0)
The course provides the student with advanced study in the field of human resource management. It stresses the importance of modern training techniques to the success of any operation in the hospitality industry.  In short, this course will help the student learn how to develop, train, and retain productive people in the workplace.

HRTM 431 Hospitality Marketing II (3:3:0)
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.

HRTM 432 Tour Planning and Management (3:3:0)
This course teaches the student about the tour planning process including design, costing, and marketing an escorted tour. Responsibilities of the tour manager and tour operator are discussed.

HRTM 436 Meeting and Convention Planning and Management (3:3:0)
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.

HRTM 439 Touring Abroad (3:3:0)
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 tour varies.

HRTM 441 Hospitality Financial Management (3:3:0)
This course continues the study of the financial structure of business at an advanced level with an emphasis on the Hotel, Restaurant (hospitality) industry. It includes the examination of food, beverage, rooms, 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.

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 hospitality industry. Much of the course involves the analysis and interpretation of actual case studies.

HRTM 486 Field Experience and Internship (Semester hours arranged)
A planned course that integrates classroom experience and practical work experience in the hospitality industry.

HRTM 491 Advanced Hotel Management (3:3:0)
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.

HRTM 492 Advanced Food and Beverage Management (3:3:0)
This course investigates the systems approach to management in foodservice organizations.