| COURSE |
CRS. |
COURSE TITLE |
| COURSE DESCRIPTION |
| HRT 2000 |
3 |
Introduction to
Hotel, Restaurant,and Tourism Administration |
|
| A comprehensive
survey of the lodging, food service, and travel industries emphasizing
their historical development and current trends by examining the social,
economic, technological, and geographic factors contributing to their
evolution. Basic operating principles and industry concepts and terms
are stressed. Guest lecturers are featured, affording students the
opportunity to discuss hospitality careers with local industry
executives and leaders. |
| HRT 2020 |
3 |
Hotel Operations |
|
| Study of the
operating departments and functions of contemporary hotels. Topics will
include analysis of commercial, transient, resort, and convention
properties. The course will examine the management processes and
problems in operating hotels. |
| HRT 2030 |
4 |
Principles of Food
Preparation I |
|
| This course is
designed to introduce students to the basic techniques of food and
beverage production and a commercial kitchen environment. Topics include
purchasing, receiving, storage, preparation, equipment use and
maintenance. There is both a lecture and laboratory segment of this
course. A lab fee and physical exam are required, and the student will
also be required to purchase a laboratory uniform. Preference given to
Hotel, Restaurant, and Tourism Administration majors. |
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| HRT 2070 |
3 |
Introduction to the
Conventions, Events, and Meetings Industry |
|
| The course serves as
an introduction to the segment of the hospitality industry dealing with
meetings, conventions, events, and incentive travel. The course provides
a survey of the industry players; national associations; career
opportunities; the wants and needs of the attendee as well as sponsors
and organizers. |
| HRT 3002 |
0 |
Hotel, Restaurant,
and Tourism Work Experience |
|
| The work experience
must be completed between the sophomore and senior years. Students are
advised that most benefit will be gained by completing this course in
their sophomore and junior years. The course consists of 600 hours of
work experience, approved in advance by the faculty advisor, a written
report and an employer evalution of their performance. Formal enrollment
should take place in the semester that the written component is to be
submitted. |
| HRT 3011 |
3 |
Tourism and
Hospitality Marketing |
|
| Prerequisite:
Marketing 2501. A survey of modern marketing theory and techniques as
applied in the tourism and hospitality industry. Emphasis will be placed
on services marketing and topics include an analysis of hospitality
customer needs, marketing planning, segmentation, positioning, and
promotion. |
| HRT 3016 |
3 |
Legal Environment in
the Hospitality Industry |
|
| Nature and function
of law and legal institutions in society; with emphasis on those areas
of law most relevant to hospitality operations. Topics include
attributes of hotels, licensing, regulation, hotel-guest and
restaurant-patron relationship, obligations of hotels, guest property,
rights of hotels and restaurants, sale of alcoholic beverages, and
travel industry law. |
| HRT 3017 |
3 |
Service Organization
Management in Hospitality |
|
| Principles and
practices of service management as applied to the hospitality firm.
Emphasis will be upon the human resource component of the organization
as well as the practical application of theoretical concepts. |
| HRT 3140 |
3 |
Cost Control of
Hospitality Operations |
|
| Prerequisite:
Accounting 2100 and 2130 or consent of the School. Study of factors
important in the control of expenses in foodservice and lodging
operations. Topics will include: purchasing, receiving, storage,
issuing, budgeting, menu pricing, labor cost control, and the use of
source documents and forms. |
| HRT 3141 |
3 |
Management of
Beverage Service |
|
| An advanced,
comprehensive examination of beverage operations in the hospitality
industry. Topics will include: purchasing, storing, issuing and serving
alcoholic beverages; survey and study of wines, spirits, and beers; and
a study of laws and social considerations pertaining to the serving of
alcoholic beverages. Restricted to Hotel, Restaurant, and Tourism
Administration majors. |
| HRT 3145 |
3 |
Layout, Design, and
Maintenance of Hospitality Facilities |
|
| A study of facilities
design and layout for effective delivery of hospitality services. Topics
include equipment selection, space allocation, maintenance of the
physical plant in hospitality facilities, principles of utilities
management, ventilation, sanitation, acoustics, furniture and fixture
selection, and maintenance. |
| HRT 3150 |
3 |
Tourism Planning and
Operations |
|
| Prerequisite:
Hotel, Restaurant, and Tourism Administration 2050
. This course examines the tourism planning approach, considering
political, physical, social, and economic elements as interrelated and
interdependent components. The development process of various tourism
products at the national, regional, and community levels will be
examined including the functions of tour operators, wholesale and retail
travel agencies. |
| HRT 3240 |
3 |
Club Management and
Operations |
|
| An analysis of the
operation and management of private and public clubs (golf, tennis,
military, country clubs, professional, and business clubs). |
| HRT 3290 |
3 |
Hospitality
Internship |
|
| Under the supervision
of an HRT faculty member, the student will intern at the site of a
participating organization for a specific research project or set of
activities. Readings and other research activities may be assigned.
Students desiring to take this course should apply a semester in advance
for School approval. Open to Hotel, Restaurant, and Tourism
Administration majors with an overall grade point average of 3.00 or
above or approval of School required. A minimum of eight hours per week
at the site of a participating organization will be required. |
| HRT 3295 |
3 |
Independent Study in
Hotel, Restaurant, and Tourism Administration |
|
| Offered each
semester. Prerequisite: Approval of the directed individual study by the
director of HRT and the supervising professor is required prior to
registration. The student should refer to the College of Business
Administration Policy on Undergraduate Directed Individual Study
available in the School of Hotel, Restaurant, and Tourism
Administration. Arranged individually in order to provide latitude for
specialized study and research under the direction of a faculty member.
Progress reports, readings, conferences, and a research paper are
required. May be repeated for up to six hours credit. |
| HRT 4000 |
3 |
Policy Issues in
Tourism and Hospitality |
|
| Prerequisites:
Finance 3300, Hotel, Restaurant and Tourism 2000, 3011, 3017, and 3140.
A case-oriented course in strategic planning and management in the
hospitality industry. Students will analyze tourism and hospitality
industry cases to develop their skills in formulating and implementing
business strategies. Not available for graduate credit. |
| HRT 4110 |
3 |
Tourism and
Hospitality Research |
|
| Prerequisites:
Hotel, Restaurant, and Tourism Administration 2050,
3011, Mathematics 2314 or the consent of the
department. An advanced course in tourism research techniques for the
tourism and the hospitality industry. Students will formulate and
execute a research study including research design, data collection,
computerized data analysis and interpretation of results. Not available
for graduate credit. |
| HRT 4120 |
3 |
Advanced Lodging
Operations Management |
|
| Prerequisites:
Hotel, Restaurant, and Tourism Administration 2020, and 3017.
An in-depth study of management practices employed in the operation of
hotels, motels, resorts, cruise ships, and other institutional lodging
facilities. This course will focus on the organizational structure and
management concepts that are applied to lodging operations. |
| HRT 4150 |
3 |
Meeting, Event, and
Convention Planning |
|
| Prerequisite: Hotel,
Restaurant, and Tourism 2070 or consent of the instructor. This is an
advanced course designed as the second course in the HRT Concentration
in Meetings, Events, Exhibitions,and Conventions industry. Whereas the
first course, HRT 2070 provides and overview of the industry, this
course teaches how to plan, organize, staff and evaluate any meeting or
event. The importance of this course is further justified given the
increasingly important role meetings, events, exhibitions, and
conventions play in both the local and national economies. Learning will
take place through a combination of lectures, readings, guest speakers,
and a term project. This course is available for graduate credit. |
| HRT 4155 |
3 |
The Management and
Planning of Conventions, Events, and Meetings |
|
| Prerequisites:
Hotel, Restaurant, and Tourism Administration 2060,
3011, or consent of department. An advanced study
of the management of in-bound tourism operations, conventions,
expositions, meetings, and the facilities employed to provide these
services. Topics will include meeting planning, convention services,
convention center, and arena management. |
| HRT 4160 |
3 |
Theories of Casino
Gaming |
|
| Prerequisite:
Mathematics 2314. A study of theories pertinent to casino games
including but not limited to craps, money wheel, slot machines, keno,
blackjack, roulette, baccarat, and poker. Not available for graduate
credit. |
| HRT 4165 |
3 |
Management of Casino
Gaming Enterprises |
|
| A study of the
organization, management, staffing, audit, regulation, internal control,
and reporting requirements of gaming operations. |
| HRT 4230 |
3 |
Advanced Food Service
Management |
|
| Prerequisites: Hotel,
Restaurant and Tourism 2030, 3140, 3145 or the consent of the School.
Planning and managing the commerical foodservice operation including
independent restaurants, banquets and catering, cafeterias,
institutional foodservice, and quick service restaurants. Topics will
include forecasting and budgeting, menu development, staffing,
establishing operational control, and management decision making. |
| HRT 4250 |
3 |
International Tourism |
|
| Prerequisites:
Hotel, Restaurant, and Tourism Administration 2050,
3011, or consent of department. A comprehensive
examination of the complex world of international tourism as a modern
mass cultural activity. The course will emphasize world geography and
traveler flows, political environments and security relationships,
government planning and destination development, economic development
strategies and international competition, and the role of international
agencies and organizations in world tourism. |
| HRT 4290 |
3 |
Special Topics in
Hotel, Restaurant, and Tourism Administration |
|
| Prerequisite: consent
of the school. An advanced study of contemporary issues in Hotel,
Restaurant, and Tourism. May be repeated for credit when topics vary. |
| HRT 4299 |
3 |
Senior Honors Thesis |
|
| Prerequisite: consent
of school and the director of the Honors Program. Only students
maintaining an overall 3.0 grade-point average and a 3.5 grade-point
average in Hotel, Restaurant, and Tourism Administration may apply.
Senior honors thesis research in Hotel, Restaurant, and Tourism
Administration under the direction of a faculty member. Students may
earn up to a total of six credits. Oral defense of thesis is required.
Not available for graduate credit. |
| HRT 6001 |
3 |
Graduate Survey of
Hotel, Restaurant, and Tourism Administration |
|
| This course examines
the areas of critical importance in the hotel, restaurant, and tourism
industries. Students will be presented with a global knowledge of the
industry, individual organizations, and current management trends and
issues through the use of case studies. The management of hospitality
organizations will be discussed in the context of various management
related problems. |
| HRT 6200 |
3 |
Hospitality and
Tourism Operations Analysis |
|
| Prerequisite:
Hotel, Restaurant, and Tourism Administration 6001
or consent of school. Qualitative and quantitative analysis of
management/operational problems specific to the hospitality and tourism
industry will be used to synthesize knowledge with the more advanced and
unique aspects of hospitality/tourism operations. Management theories,
marketing principles, financial concepts, and advanced analytical
techniques are applied to the hospitality and tourism industry. Readings
and case analysis are used to illuminate the diverse segments of the
industry. |
| HRT 6250 |
3 |
Tourism Destination
Development |
|
| Prerequisite:
Hotel, Restaurant, and Tourism Administration 6001.
or consent of school. Planning, development, and marketing of tourism at
the destination level, from small communities to cities, regions, or
countries. Approachs and guidelines for the integrated and sustainable
development of tourism that is coherent with community needs, and for
the marketing of tourism destination. The social, environmental, and
economic costs and benefits of tourism with their implications for
planning and management. This course will require an active
participation of the students through the presentation of cases, and the
elaboration of tourism development and marketing plans. |
| HRT 6491 |
3 |
INDEPENDENT STUDY IN
HOTEL, RESTAURANT, AND TOURISM |
|
| Prerequisite: consent
of department. Readings, weekly or biweekly reports, conferences, and a
research paper under the direction of a graduate faculty member is
required. |
