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HRT 4160: Tourism Development & Production
3.00 Credits
Alliant International University
(3 units) Development of the destination tourist attraction with an emphasis on economic, environmental, and sociological factors at the local and macro levels. Identification of strategies useful in encouraging and reinforcing the principles of sustainability within tourism planning and development. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 4160 - Tourism Development & Production
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HRT 4170: Eco-Tourism
3.00 Credits
Alliant International University
Contemporary issues pertaining to tourism based on the natural environment. Explores management strategies suitable for controlling a growing industry. Emphasis is on developing a better understanding of ecotourism, ecological economics, enterprise accounting, approaches that can be used to manage resources in a sustainable manner, conflict resolution, and creation of new eco-tour business applications and opportunities. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 4170 - Eco-Tourism
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HRT 4180: Adventure Tourism
3.00 Credits
Alliant International University
Focus is on objectives necessary in trip planning, equipment, safety, menu planning and food preparation, and leadership in adventure tourism. Field trips, workshops, and one overnight field trip will introduce students to practical skills and theory. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 4180 - Adventure Tourism
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HRT 4190: Tourism Economics
3.00 Credits
Alliant International University
Overview of the economic aspects of tourism including the multiplier effect, forecasting tourism demand and analysis. Focus on economics of hotels and lodging accommodations, restaurants, airlines, cruise lines, car rentals, rail roads, convention centers and visitors bureau, theme parks, ecotourism, sports-tourism, religious congregations as they relate to tourism economics. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 4190 - Tourism Economics
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HRT 4810: Seminar in Hospitality Management
3.00 Credits
Alliant International University
(3 units) Seminar on practical applications of job seeking, career development and community service in hospitality management. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 4810 - Seminar in Hospitality Management
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HRT 4910: Internship
3.00 Credits
Alliant International University
Directed internship in a department of a hotel, restaurant, or tourism enterprise. Prerequisite: Introduction to Hospitality and Tourism Management
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HRT 4910 - Internship
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HRT 4950: Senior Project
3.00 Credits
Alliant International University
Independent study under the direction of a faculty advisor. Projects may include library or empirical research or analysis and written report on an appropriate hotel, restaurant, or tourism organization (private firm, non- profit organization, or government agency). Prerequisites: Senior standing.
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HRT 4990: Hospitality & Tourism Capstone & Simulation
3.00 Credits
Alliant International University
Senior-level capstone course that incorporates organizational theory, strategic planning, and simulated problem solving in the hospitality and tourism industries. Prerequisite: Senior status
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HRT 4990 - Hospitality & Tourism Capstone & Simulation
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HUM 1000: World Civilizations
3.00 Credits
Alliant International University
Historical, cultural and conceptual aspects of major civilizations from the ancient world to the present. (Alliant Mexico only)
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HUM 1000 - World Civilizations
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IBA 4020: International Economics and Trade
3.00 Credits
Alliant International University
(3 units) Study and analysis of contemporary topics in international economics involving international trade, international finance and open market macroeconomics, international trade blocks, labor migration and capital flows including those resulting from operations of multinational firms. Prerequisite: Introduction to Business or Introduction to Hotel and Restaurant Management (for HRT majors)
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IBA 4020 - International Economics and Trade
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