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IDS 420: Interdisciplinary Inquiry in the Arts Project
2.00 Credits
Saint Leo University
Prerequisites: IDS 201 and junior standing Taken as the final course in the Interdisciplinary Inquiry in the Arts minor. The student works with two faculty members, one from the arts focus and the other from the second discipline, in the devel-opment of a final project.
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IHT 100-400: Special Topics
1.00 - 3.00 Credits
Saint Leo University
Prerequisites: Permission of department chair and dean This is a variable-content course in hospitality and tourism that is designed for a specific class level: freshman (100) through senior (400). Topic is selected by the instructor prior to registration. Offered as needed.
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IHT 105: Traveling the World for Fun and Profit
3.00 Credits
Saint Leo University
International tourism will play an integral part in the personal and professional lives of college graduates in the 21st century. This course is designed to encourage students to develop a personal philosophy for experiencing travel in a meaningful and responsible manner. It will also explore basic tourism concepts and issues to facilitate the development of individual travel skills, to demonstrate that dynamic interaction of tourism's various sectors and components, and to develop an understand-ing of the many employment and business opportunities available within the industry on an interna-tional basis. In addition, tourism's multi-disciplinary character will be discussed to highlight its po-tential relevance and application to a wide variety of majors and career interests.
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IHT 220: Introduction to Hospitality and Tourism Management
3.00 Credits
Saint Leo University
As the introductory course in International Hospitality and Tourism, this course provides students with an overview of the tourism industry and its four main sectors, including their history, primary characteristics, and career opportunities. Offered in the fall and spring semesters.
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IHT 305: Restaurant Management
3.00 Credits
Saint Leo University
Prerequisite: IHT 220 Operational management of a successful food service facility is studied. Restaurant characteristics, menu planning, service techniques, kitchen design, sanitation and safety, and food handling from ordering to preparation are featured. Offered in the fall semester.
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IHT 310: Hotel Management
3.00 Credits
Saint Leo University
Prerequisite: IHT 220 This course examines the structure and staffing of full-service hotels and the activities, duties, func-tions, and systems required to manage and operate them profitably. Offered in the spring semester.
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IHT 315: Tourism Management
3.00 Credits
Saint Leo University
Prerequisite: IHT 220 Tourism is a complex and multi-dimensional industry. This course examines how its various compo-nents attract and satisfy the motivations and needs of both leisure and business travelers by using various natural and cultural resources. Emphasis is placed on gaining a detailed understanding of the products and services of tourism's fourmain sectors and the impacts created by their dynamic inter-action. Offered in the fall semester.
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IHT 315 - Tourism Management
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IHT 329: Directed Study: Readings or Research
3.00 Credits
Saint Leo University
Prerequisites: IHT 220 and permission of department chair and dean This course is intended for individuals or small groups interested in studying a specific hospitality and tourism topic that is not covered in a regular course. It can also be used as an independent study for students who are traveling internationally or studying abroad. Offered as needed.
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IHT 405: Convention Management and Event Tourism
3.00 Credits
Saint Leo University
Prerequisite: IHT 220 This course examines the lucrative MICE industry (meetings, incentives, conventions, and exposi-tions) that caters to the needs of business travelers and festivals and events (ranging from mega-events to community celebrations) that serve as tourist attractions for pleasure travelers. Offered in the spring semester.
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IHT 410: Resort Management
3.00 Credits
Saint Leo University
Prerequisite: IHT 220 Seaside and mountainside resorts have attracted visitors for centuries. Today's international resorts offer a vast array of recreational and social activities amid a variety of worldwide climates, physical environments, and exotic cultures. This course examines how these all-inclusive mini-destinations are developed, managed, and operated. Offered in the fall semester.
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