HTR 100
MULTICULTURAL FOODS
3, 3/0
Cultural overview of the foods and food habits of selected groups. Common foods, meal patterns, special-occasion foods, and the role of food in society. The impact of the groups on the American lifestyle.
HTR 110
INTRODUCTION TO HOSPITALITY AND TOURISM
3, 3/0
Overview of the hospitality-tourism industry: hotels, resorts, tourism and travel, convention management, casinos and gaming, food service (commercial and noncommercial), and culinary arts. Emerging trends in the industry and available career opportunities.
HTR 200
SANITATION AND SAFETY IN FOOD SERVICE
3, 3/0
Causes of and conditions leading to foodborne illnesses. Evaluation of potential hazards of food service operations and measures to control them. Students take the SERVSAFE sanitation certificate examination, offered by the National Restaurant Association’s Educational Foundation, at the end of the course.
HTR 300
FOOD AND BEVERAGE MANAGEMENT
4, 1/6
Prerequisite: HTR 110.
Students work at Campus House, the hospitality training facility. Students are required to apply various food production, purchasing, and sanitation principles while participating in labs. Emphasis on preparing high-quality products and providing high-quality service.
HTR 305
ADVANCED FOOD
3, 2/2
Prerequisite: HTR 100.
Application of the principles of nutrition, quality food preparation, management, and consumer economics to family food purchase, preparation, and service.
HTR 318
CULTURAL TOURISM
3, 3/0
Prerequisite: HTR 110.
A practical approach to understanding regional cultural attractions and the economic impact they have on the community. The course examines the historical context of cultural tourism and the structure of local cultural attractions through guided tours, guest presentations, and participation in the regional cultural tourism efforts.
HTR 320
ALCOHOL MANAGEMENT ISSUES
2, 2/0
The legal responsibilities of alcoholic beverage service to the general public. Operational techniques for hiring and training. Necessary skills for the conscientious service of alcohol through formal organizational policies.
HTR 330
FUNDAMENTALS OF BAKESHOP PRODUCTION
3, 1/4
Prerequisite: HTR 100.
Designed to provide students with an overview of bakeshop concepts, which include knowledge base and production skills necessary to create fundamental bakery products.
HTR 335
WINE ESSENTIALS
3, 3/0
A presentation of the origins and history of wines. At the completion of the course, students will have had exposure to winemaking, wine service, and wine tasting. Students learn to evaluate variations and quality of wines.
HTR 340
INDUSTRY EXPERIENCE
1, 1/9
Prerequisites: HTR 110, completion of writing competency requirement, major GPA of at least 2.0.
Opportunity to integrate technical knowledge with industry experience in hospitality and tourism enterprises. Supervised field experience, meeting with instructor, and structured written assignments. May be taken for a maximum of six credits.
HTR 348
TOURISM AND WORLD TRAVEL
3, 3/0
Overview of world tourism and travel, and the impact of tourism on world trade, geopolitical understandings, and cultural exchange. Introduction to career opportunities in the industry.
HTR 350
COMPUTER APPLICATIONS FOR HOSPITALITY
3, 3/0
Prerequisites: Hospitality administration major, upper-division status.
Focuses on computer technology and application in the hospitality industry. Emphasis on computer hardware, available software, and the impact technology has played in the industry. A thorough exploration of Web-based information will enhance real-world applications.
HTR 361
PRINCIPLES OF MANAGEMENT IN FOOD SERVICE
3, 3/0
Prerequisite: HTR 110.
Application of management principles in food service systems.
HTR 363
QUANTITY FOOD PRODUCTION
3, 1/6
Prerequisite: HTR 100.
Application of food preparation principles to quantity production, menu planning, use and care of institutional equipment, standardized recipes, costs, and service to the public at Campus House.
HTR 364
DINING ROOM SERVICE
3, 2/2
Prerequisites: HTR 100, HTR 300.
Techniques used in dining room activities; planning, preparation, coordination, and evaluation of selected dining functions.
HTR 365
MENU PLANNING
3, 3/0
Prerequisite: HTR 100.
Principles of menu planning. Role of menu in the relationship to a food-service operation’s success.
HTR 368
HOTEL OPERATIONS
3, 3/0
Prerequisite: HTR 110.
Organization, function, and management of the rooms and divisions of hotels, resorts, and other lodging facilities; security; facilities management; front-office management.
HTR 370
COST CONTROLS IN HOSPITALITY
3, 3/0
Prerequisites: HTR 110, successful completion of mathematics basic-skills competency requirement.
Relevant accounting and financial concepts and procedures. Interrelationships between costs and their impact on gross margins and net incomes. Strategies to control fixed and variable costs.
HTR 375
EVENTS MANAGEMENT
3, 2/0
Prerequisite: HTR 110.
The best practices in modern event management and the three dimensions of event leadership: event administration, an insider’s vocabulary, and industry certification standards. An overview of event projects, product developments, business meetings, seminars and conferences, and exhibitions. Fieldwork opportunities, in special events on campus and off campus.
HTR 380
ADVANCED TRAINING IN HOSPITALITY
3, 3/0
Prerequisite: HTR 110.
Review of training principles used to design, implement, and evaluate administrative programs for the hospitality industry. Application of theoretical concepts to hospitality-tourism related situations.
HTR 385
PRIVATE CLUB MANAGEMENT
3, 3/0
Prerequisite: HTR 110.
This course is an indepth study of the private club industry. Emphasis is on club needs assessment, development of programs for members and other audiences, overcoming challenges that external and government agencies pose for managers, golf course maintenance, and capital improvement projects for club and resort facilities. Issues relative to finance and board governance and structure will also be analyzed.
HTR 390
STRATEGIC MARKETING IN HOSPITALITY
3, 3/0
Prerequisite: HTR 110.
Relevant principles and concepts of marketing; theories of market segmentation and positions; various theories will be discussed using the analysis approach. Students develop a marketing plan and analyze hospitality case studies. Price, promotion, and consumer behavior are discussed in detail.
HTR 400
CATERING MANAGEMENT
3, 1/4
Prerequisite: HTR 100.
Provides students with an understanding of catering principles, as well as management experiences, through the execution of specially booked functions; opportunities to apprentice in planning, organizing, supervising, preparing, and serving food and beverage for planned catered events.
HTR 408
CONVENTIONS, MEETINGS, AND EXPOSITIONS
3, 3/0
Prerequisite: HTR 110.
Introduction to the meeting, convention, and exposition industry. The basic framework for planning a meeting, convention, or exposition.
HTR 418
TOURISM MANAGEMENT
3, 3/0
Prerequisite: HTR 110.
Tourism as a world export industry and its importance to the economy; tourist behavior, motivation, and decision making; the interrelationship of recreation and tourism; the system used to deliver tourism services; and the products and services of the tourism industry.
HTR 420
FRANCHISING AND ENTREPRENEURSHIP IN THE HOSPITALITY INDUSTRY
3, 3/0
Prerequisite: HTR 110.
Understanding franchising and its role in the hospitality industry; differences between entrepreneurship and franchising; selecting a franchise; franchise analysis for marketing effectiveness and financial performance.
HTR 430
MANAGEMENT AND MARKETING OF SERVICES
3, 3/0
Prerequisite: HTR 110.
Understanding the service process and its role in the hospitality industry; service systems analysis for marketing effectiveness and financial performance; understanding service gaps and developing strategies for long-term survival.
HTR 455
ADVANCED HUMAN RESOURCE MANAGEMENT IN HOSPITALITY
3, 3/0
Prerequisites: HTR 110, HTR 380.
Strategies used by the hospitality manager to create a more effective work environment; application of advanced human resource concepts useful in problem solving and decision making in the diverse and competitive hospitalitytourism industry.
HTR 460
CONCEPTS IN STRATEGIC MANAGEMENT
3, 3/0
Prerequisites: HTR 370, HTR 390.
Concepts of strategic planning process, strategy implementation, and strategic control in the hospitality industry; the importance of environment scanning in strategic management; case studies.
HTR 468
HOTEL MANAGEMENT
3, 3/0
Prerequisites: HTR 110, HTR 368.
An in-depth look at duties, responsibilities, problems, and opportunities encountered by top management in the lodging industry. Emphasizes current global issues facing hotel management today, linking advanced theory with real-world problems and solutions. Explores the diversity in management through cultural differences and leadership styles.
HTR 470
LEGAL ISSUES IN HOSPITALITY
3, 3/0
Prerequisites: HTR 110, HTR 380, HTR 390.
Overview of local, state, and federal laws and regulations that promote policies for effective hospitality organizations. Case-study analysis.
HTR 475
RESEARCH METHODS IN HOSPITALITY
3, 3/0
Prerequisites: Upper-division status, successful completion of English composition/basic communication competency requirement, knowledge of word processing and statistics recommended.
Introduction to the research process, including the opportunity to develop a research question including testable hypotheses; students may choose own topics.
HTR 480
PRACTICUM IN HOSPITALITY OPERATIONS
4, 1/6
Prerequisites: HTR 300, senior status.
Culminating experience in hospitality administration at Campus House requiring students to apply various theories and concepts learned in previous courses. Students develop marketing, strategic, and financial plans.
HTR 485
SEMINAR IN HOSPITALITY
1, 1/0
Prerequisite: Senior status.
Investigation of contemporary issues relevant to the hospitality industry. Students research and present topics of their choice and participate in career-related activities.
