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  • HTMG 3020: HOSPIT/TOURISM MARKET/SALES

    3.00 Credits
    Robert Morris University

    This course examines the various aspects of marketing within the hospitality and tourism industry. Emphasis will be placed on marketing concepts from a managerial point of view. Areas analyzed include the product, the marketing process, competition, cost effectiveness, and other forces which influence the hospitality tourism industry today. Students are expected to complete projects that apply theory to an existing food service, lodging, or tourism establishment by means of group projects and present the results in written and oral form to the establishment. Convention sales is included in the course.
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  • HTMG 3021: FOOD AND BEVERAGE OPERATIONS

    3.00 Credits
    Robert Morris University

    This course is an introduction to the fundamentals of food and beverage operations. Emphasis is placed upon the terminology and equipment of the food and beverage industry and food selection, purchases, preparation, sanitation, presentation, and services. Principles of menu planning relating to design, pricing, merchandising, and marketing various types of menus for the food service industry will be examined.
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  • HTMG 3025: FRONT OFFICE/LODGING OPERATNS

    3.00 Credits
    Robert Morris University

    This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with check-out and settlement. The course examines the various elements of effective front office management, paying particular attention to planning and evaluating front office operations and personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. Students will examine systems such as Reservation, Rooms Management, Property Management Systems (PMS). A web-based Property Management System (InnRoad) training will be included in the course.
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  • HTMG 3030: CHEMISTRY OF QUANTITY FOOD PRO

    3.00 Credits
    Robert Morris University

    In addition to the application of modern management techniques in the operation of a full service food operation in a quantity food production lab, this course will also emphasize research in and application of the historical and cultural aspects of food. As such, the course will provide a vehicle wherein the preparation and presentation of an authentic experience is representative of a particular culture, region and time. Students will engage in the preparation of different food categories in a quantity food production plan.
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  • HTMG 3035: CULTURAL HOSPITALITY

    3.00 Credits
    Robert Morris University

    This course is an introductory survey of world travel destinations, including an exploration of the cultures, customs, habits, festivals, and historic sites of other countries as they relate to the tourism industry. Included in this course is an in-depth examination of the social psychology of leisure.
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  • HTMG 3045: MEETING AND CONVENTION MGMT

    3.00 Credits
    Robert Morris University

    This course is designed to focus on the planning and managing of events, meetings and conventions and will cover the basic techniques and processes behind event planning and meeting management. Emphasis will be given on specific technical, financial, operational and implementation skills, identifying the legal and strategic requirements and impact of each on business. Event planning and meeting convention managment will delve deeper into the process that surrounds the student's particular venue and event choices. This course seeks to introduce students to a more specialized area of study focusing on meetings, conventions, and exhibition planning. In-depth analysis of event planning and meeting and convention management will provide students with an understanding of managerial strategies while embracing a functional and operational context which is transferable to every sector of the hospitality industry. Furthermore, the importance of engaging with external stakeholders will be explored and key post event strategies will be addressed. Prerequisite: HTMG3002
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  • HTMG 3053: SUPERVISION:HOSP/TOUR OPERATNS

    3.00 Credits
    Robert Morris University

    This course explores personnel management procedures as they apply to the specific needs of the hospitality and travel industry. Areas such as recruiting, interviewing, training, wage theory, and employee evaluation are analyzed. The organization structure is studied as a basis for determining personnel needs and conversely, as a shaper of the organization itself. The value of a human relations approach is stressed. The student becomes aware of the need for all levels of management to have a working knowledge of personnel principles for everyday application. Case studies and computer-based projects are used to ensure practical application of course materials.
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  • HTMG 3055: INTRO TO CASINO/GAMING OPERATN

    3.00 Credits
    Robert Morris University

    This course introduces the student to the multi-billion dollar gaming industry. It includes a historical overview of gaming and examines legal, social, and economic issues within the industry. It also reviews the various games played in casinos, current trends, and most popular casino destinations in the world. Special attention is devoted to the growth of casinos on cruise ships, Indian reservations, and on river boats in the United States.
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  • HTMG 3060: INTERNATIONAL TOURISM

    3.00 Credits
    Robert Morris University

    This course is an analysis of international trade in tourism and international travel dimensions. The course is focused on international travel patterns; the growth of tourism worldwide; trade and political relations involving governments and multinational corporations; and case studies of primary world tourist destinations. It aims to increase student understanding of the main actions and complexity of tourism internationally, and its critical role in international politics.
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  • HTMG 3064: ADV FOOD PRODTN/CATERING SERV

    3.00 Credits
    Robert Morris University

    This course emphasizes research in and application of the historical and cultural aspects of food as well as the application of modern management techniques in the operation of a full service food operation. As such, the course provides a vehicle wherein the preparation and presentation of an authentic experience is representative of a particular culture, region, and time.
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