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Course Criteria
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3.00 Credits
Coreq. 151 or permission of instructor Introduction to the management of tourism destinations. Students will be exposed to the entire destination management process including basic concepts, planning, development, management, and marketing of tourism. (Spring)
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3.00 Credits
Pr. HTM 151, ACC 201, ECO 201, MAT 112 or equivalent Principles of hospitality entrepreneurship and hospitality business investment. Exploration of hospitality and tourism case studies to determine risks and rewards of investment in hospitality business concepts. (Fall)
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3.00 Credits
Pr. HTM 151, ACC 201, and ECO 201 or permission of instructor Operations of quick-service, casual, and fine dining restaurants with emphasis on concept and menu development, cost/volume/profit relationships, forecasting demand and market share, market niche/positioning, scheduling, customer service, technology, and ambience/environment. (Fall)
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3.00 Credits
Pr. HTM 151, ACC 201, and ECO 201 or permission of instructor How to profitably plan, manage, and debrief a food and beverage event and meet or exceed guest requirements. Participation in catered events on and/or off campus will be required. (Spring)
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3.00 Credits
Pr. HTM 151 Study of the beverage product in hospitality and tourism including spirits, wines, beers, and nonalcoholic beverages. Purchasing, internal controls, legislation, marketing, facility, staffing, service, and menu coordination. (Fall)
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3.00 Credits
Pr. HTM 151, ACC 201, and ECO 201 or permission of instructor Focuses on the how and why of matching facility design to operational goals. Students learn to communicate functional goals from an operator's viewpoint to design and engineering professionals. (Spring) (Formerly HMT 342)
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3.00 Credits
Pr. HTM 151 and MKT 320 or permission of instructor Comprehensive understanding of the elements necessary to conduct a quality event or meeting; emphasis on skills needed to identify, create, organize, implement, and evaluate a special event, conference, or meeting. (Fall) (Same as RPM 423; formerly HTM 452)
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3.00 Credits
Pr. HTM 261, proof of basic language proficiency of country, or permission of instructor Theory and practical applications of tourism planning, which includes market analysis, infrastructure proposal and development, and implementation strategies. International travel required. (Summer)
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3.00 Credits
Pr. STA 108 and MKT 320 or permission of instructor Integration of service systems management, human behavior, and marketing in the creation, delivery, and assurance of service quality and customer satisfaction. (Spring) (Formerly HMT 412) (Same as RPM 450)
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12.00 Credits
Pr. 151, 351, MGT 312; documented work experience of 200 clock hours in industry; major status; and permission of program advisor This internship enables HTM students to gain valuable work experience within the hospitality industry. 480 supervised clock hours required for completion of this 12 credit course. (Fall & Spring & Summer) (New course number effective fall 04; formerly HMT 451)
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