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HRM 4130: Club Management
3.00 Credits
Alliant International University
Organization and operation of private, corporate, city and public clubs including: history and evolution, types of clubs, organizational structure, management roles; operations focus on management of diverse functions such as clubhouse, recreational facilities and entertainment. Emphasis on the similarities and differences between club and other food and beverage and lodging accommodation operations. Prerequisite: HRT 3030
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HRM 4140: Restaurant Development & Operations
3.00 Credits
Alliant International University
Overview of the general management of restaurants, including fast food, full service, franchised and independently operated. Investigation of concept development, site selection, lease negotiations, menu planning, staffing and training budget controls, dining room management and service, and quality control. Prerequisite: HRT 3030
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HRT 1010: Introduction to Hospitality and Tourism Management
3.00 Credits
Alliant International University
An overview of the hotel, restaurant and tourism industries; their historical development, scope and present-day structures.
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HRT 2010: Food Production
3.00 Credits
Alliant International University
An introduction to commercial food preparation, food safety and sanitation, standard product identification, storage and supervisory techniques in the area of large scale food production. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 3010: Convention and Meeting Management
3.00 Credits
Alliant International University
The management of conventions and meetings is examined from both the clients' and meeting planners' perspective. The operations of conventions and meetings are analyzed from the sale to post-convention review. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 3020: Hospitality Marketing & Sales
3.00 Credits
Alliant International University
(3 units) Services marketing concepts and principles applied to hospitality organizations and strategies to market services are examined. Primary focus is on creation of a marketing plan including: the marketing environment, market segments and target markets, and marketing strategies. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 3030: Food and Beverage Cost Control
3.00 Credits
Alliant International University
(3 units) The examination of the theory and techniques of controlling food, beverage and related labor costs in hospitality and tourism establishments. Emphasis on the duties and responsibilities of the food and beverage controller or manager. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 4010: Hospitality Managerial Accounting & Finance
3.00 Credits
Alliant International University
The application of accounting and finance principles to the hospitality industry; focus on financial statement analysis, asset management, ratio analysis, analytical techniques, investment decision making, internal control and cost management. Prerequisites: Introduction to Hospitality and Tourism Management, FIN 3010
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HRT 4020: Entrepreneurial Hospitality Business Development
3.00 Credits
Alliant International University
Focus on the steps to hospitality business development: including risk analysis, financing and lending options, and resources needed to launch a new hospitality enterprise. Primary focus is on creation of a business plan, through the case study approach, to illustrate the challenges in food service, lodging accommodation operations, and tourism support businesses. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 4150: Tourism Management
3.00 Credits
Alliant International University
Tourism planning and policy issues, resource and market analysis, conceptual and master plans, economic and financial plan implementation and human resources development in advanced and developing countries. Explores the history and current status of tourism, social and economic benefits, the challenge of conservation in natural and built environments, and the protection of local community lifestyle and traditions. Prerequisite: Introduction to Hospitality and Tourism Management
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