Prerequisites: 6 hrs science or equivalent experience; 21 years of age or older
Description: Origin, botany, historical and cultural significance of the grapevine and related species. Principles and practices of vineyard establishment, management and processing of grape products, importance and/or scope of grape and wine industry; global and local significance. Culinary applications, health, environmental and safety-related issues, business and industry relations and experience.
Prerequisites: HRTM 274 or equivalent
Description: Functioning and operation of food-service units. Principles of food and beverage management.
Prerequisites: HRTM 171 or PGAM Major.
Description: The operation and management of private and public clubs. Topics include: the general manager concept, organizational structure of clubs, board of directors, membership requirements, equity and non-equity clubs, tax-exempt clubs and non-tax-exempt clubs, duties and responsibilities of department heads in clubs, governmental regulations, the future of clubs, and their relationship to the hospitality industry.
Prerequisites: HRTM 397 and permission of the Hospitality Management Committee.
Description: Approved professional experience as an entry-level manager in the hospitality industry.
Prerequisites: Senior standing; HRTM major or minor
Description: Laws and regulations affecting the hospitality industry. Recognition of potential legal hazards, correcting hazardous situations, and reacting in unforeseen circumstances.
Prerequisites: Senior standing; Major or minor in HRTM; HRTM 310
Description: Introduction to basic skills of financial management in a hospitality industry setting.
Prerequisites: HRTM Major or Minor and Junior Standing.
Description: Study of management and human resource systems common in the hospitality industry. Case studies, role plays, and simulations are used to examine management and human resource problems unique to the hospitality industry.
Prerequisites: HRTM 285
Description: Senior management techniques required to operate a lodging facility applying strategic and critical thinking with case study analysis to solve problems.
Prerequisites: HRTM 289
Description: The management and operation of events. Design, marketing, and promotion efforts. Identifying sponsors. Marketing to attendees, exhibitors, and other participants.
Description: Broadening perspective and developing an understanding of the hospitality industry through visits. Tours to hospitality facilities, national food and equipment shows; food processors; equipment manufacturers; and trade exchanges.
Prerequisites: 12 hrs HRTM
Description: Individual projects in research, literature review, and/or creative activity.