Hospitality, Restaurant and Tourism Management (HRTM)
Description: Provides an introduction to the global business of hospitality segments including: event management, tourism, and food & beverage management, lodging, private club management and human resources management. Incorporates both classroom and applied learning focusing on the economic, social, and cultural impact of hospitality on the global economy, career opportunities, learning experiences, service excellence, and cultural and economic trends.
Prerequisites: HRTM major
Description: Supervised individual professional experience with a qualified cooperating practicing professional in hospitality management.
This course is a prerequisite for: HRTM 397
Prerequisites: Culinology major
Description: Supervised work experience under the direction of an Executive or sous Chef in a restaurant.
Letter grade only. Requirements as announced by the HRTM Department.
Description: Topics vary.
Prerequisites: 6 hrs in HRTM and Permission
Description: Individual projects in research, literature review, and/or creative activity.
Prerequisites: HRTM Major or Minor; Junior standing
Letter grade only.
Description: Introduces basic hospitality and tourism marketing principles and concepts for the hospitality professional.
Prerequisites: Sophomore standing; HRTM major; HRTM 274
Requires field trips. Letter Grade only.
Description: Concepts in catering organization and service. Menu development, event ambience, cost control, and client satisfaction.
Prerequisites: Sophomore standing
Description: Designed to provide a comprehensive understanding of the principles and procedures of franchising management. Focuses on the study of multi-unit and franchise operations within the hospitality industry. The major focus will be on the understanding of the concepts, functioning, and critical reviews of franchising operations.
Letter grade only. Requirements as announced by the HRTM Department.
Description: Topics vary.
Prerequisites: 6 hrs HRTM and Permission
Requires a contract with an individual Hospitality, Restaurant and Tourism Management faculty member. Letter grade only.
Description: Individual projects in research, literature review, and/or creative activity.
Prerequisites: Sophomore standing; HRTM major; HRTM 172
Description: Entry level supervisory experience with a practicing professional in catering, restaurants, tourism, event planning, and lodging.
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
Letter Grade only
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
Requires a total of 400 hours of full-time experience. Letter Grade only.
Description: Approved professional experience as an entry-level manager in the hospitality industry.
Prerequisites: HRTM 280
Description: Introduction to the integrated and sustainable development approach in tourism. Explore the background of and approaches to tourism planning, historical and contemporary development of tourism, as well as the concepts and components of the planning process.
Prerequisites: Senior standing; HRTM major or minor
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
Requires field trips to local lodging facilities. Letter Grade only.
Description: Senior management techniques required to operate a lodging facility applying strategic and critical thinking with case study analysis to solve problems.
Requires field trips to local conference and meeting centers. Letter Grade only.
Description: The management and operation of events. Design, marketing, and promotion efforts. Identifying sponsors. Marketing to attendees, exhibitors, and other participants.
Prerequisites: AEDU, AJRN, HRTM or NUTR major
Number of credits hours earned is determined by tour length, assignments, and sites visited. Requires off-campus travel.
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 and Permission
Requires a contract with an individual HRTM faculty member in HRTM. Letter grade only.
Description: Individual projects in research, literature review, and/or creative activity.