Prerequisites: 6 hrs science or equivalent experience; 21 years of age or older
Proof of age is required.
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
Letter Grade only
Description: Functioning and operation of food-service units. Principles of food and beverage management.
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: Junior standing; FACS or HRTM major.
Letter Grade only
Description: Hospitality facility concept development and planning. Selection and specification of food, equipment and furnishings resulting in effective resource utilization.
Prerequisites: Junior standing; HRTM 280; and permission.
Letter grade only
Description: Planning theories, procedures and guidelines needed to meet the needs of travelers, destination communities, tourism and hospitality organizations. Sustainable tourism principles, host-guest relationships, impacts of tourism, marketing and visitor satisfaction.
Prerequisites: Senior standing; HRTM major or minor;
HRTM 481/881 is 'Letter grade only'.
Description: Laws and regulations affecting the hospitality industry. Recognition of potential legal hazards, correcting hazardous situations, and reacting in unforeseen circumstances.
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.