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HTM 217: Cannabis and Culture
3.00 Credits
Grand Valley State University
This course examines the cultivation, supply, and use of cannabis throughout history. It discusses cannabis prohibition in the U.S. and the impact legalized cannabis has had upon popular culture, socio-political issues, and social and restorative justice. It also examines the development of a legitimized cannabis industry, along with hospitality infusions. Offered every semester.
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HTM 222: Introduction to Lodging Management
3.00 Credits
Grand Valley State University
This course provides students with an introduction to lodging operations. Central components include guest service, front desk operations, housekeeping duties, basics of food and beverage, sales and marketing, and facility engineering and maintenance. Prerequisite: HTM 101 (may be taken concurrently, if junior standing).
Prerequisite:
Prerequisite: HTM 101 (may be taken concurrently, if junior standing).
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HTM 235: Tourism and Recreation Management
3.00 Credits
Grand Valley State University
An introduction to the dynamic domestic (U.S.) tourism and recreation / leisure industries, focusing on their strong linkages to both non profit and for profit oriented providers. Emphasis is given to entrepreneurship, economic development, sustainability, career opportunities, and the management of organizations. Offered on sufficient demand.
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HTM 240: Introduction to Meeting and Event Management
3.00 Credits
Grand Valley State University
An introduction to the planning, implementation, and follow-up of professional meetings, events, conferences, and conventions. Offered fall and winter semesters. Prerequisite: HTM 101 or permission.
Prerequisite:
Prerequisite: HTM 101 or permission.
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HTM 242: Cannabis Regulations and Tourism
3.00 Credits
Grand Valley State University
In states with legalized cannabis, reforms have sparked lively debates in the hospitality and tourism industry about the content of competing regulations. This course examines the impact of cannabis upon various disciplines within the industry, including food service and lodging, tour operators, and meeting and events. Offered fall semester.
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HTM 250: Food Production and Kitchen Management
4.00 Credits
Grand Valley State University
The application of managerial practices and processes to food preparation, production, safety, and sanitation.
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HTM 253: Convention Sales and Service
3.00 Credits
Grand Valley State University
An introductory course exploring sales in the convention and meetings industry from the supplier's perspective. Focus will be placed on examining the needs of the supplier's clientele base and the importance of service management skills. Students will demonstrate skills in selling, negotiating, marketing, planning, organizing, and servicing. Offered winter semester. Prerequisite: HTM 101.
Prerequisite:
Prerequisite: HTM 101.
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HTM 268: Adventure Tourism
3.00 Credits
Grand Valley State University
An introductory course exploring the rapidly growing and diverse market for activity-based tourism. This class reviews the provision, management, and philosophy of outdoor activities and controlled adventure, as well as identifying the motives and characteristics of the adventure traveler.
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HTM 273: Hospitality and Tourism Financial Decision Making
3.00 Credits
Grand Valley State University
Fundamental financial principles and procedures applied to the hospitality and tourism industry. Includes applications of income statements, statement of cash flows, balance sheet and statement of owners' equity, nature and behavior of costs, labor costs, role, and types of operations budgeting, and working capital management. Offered fall and winter semesters. Prerequisites: MTH 108 and MTH 109 (or MTH 110) and either HTM 213 or HTM 222. Corequisites: ACC 201 and ACC 202.
Prerequisite:
Prerequisites: MTH 108 and MTH 109 (or MTH 110) and either HTM 213 or HTM 222. Corequisites: ACC 201 and ACC 202.
Corequisite:
ACC 201 AND ACC 202
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HTM 275: Culinary Tourism
3.00 Credits
Grand Valley State University
Engages learners in the process of understanding the rich and complex food traditions of the United States of America and how an understanding of these traditions contributes to the management of culinary tourism programs. Offered fall semester.
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