Courses for Undergraduates

211 Introduction to the Hospitality Industry (3:3).
Overview of the products and services provided by the hospitality industry. Introduction to the roles of industry managers at all organizational levels. Skill development in the measurement of operational productivity. (Fall & Spring)

311 Legal Issues in Hospitality Management (3:3).
Prerequisite or Corequisite- 211
Provides students with knowledge of legal procedures and issues in specific aspects of hotel and restaurant operations, so that students learn to make legally valid managerial decisions and policies. (Fall or Spring)

331 Hospitality Marketing (3:3).
Prerequisite or Corequisite- 211
Concepts of hospitality marketing and the relationships between hospitality companies and their customers. Focus areas will include: product development, buyer behavior, marketing research techniques, promotional activities, and pricing decisions. (Fall or Spring)

341 Hotel Operations (3:3).
Prerequisite or Corequisite- 211
Exploration of hotel management from a rooms perspective. Topics include revenue-management, forecasting, budgeting, measuring operational and employee performance, ethics, and property management technology. (Fall or Spring)

342 Hospitality Facilities Design and Systems (3:3).
Prerequisite or Corequisite- 211
Focuses on the how and why of matching facility design to operational goals. Students learn to communicate functional goals from an operator's viewpoint to design and engineering professionals. (Fall or Spring)

411 Senior Seminar in Hospitality Strategy (3:3).
Prerequisite- 211, 331, 341, ACC 201, ECO 201, MGT 312, STA 108; major status and senior standing; or permission of program advisor
Analysis of current issues and business trends emerging within the various segments of the hospitality industry. Role of leadership in organizational adaptation will be emphasized. (Fall or Spring)

412 Service Management (3:3).
Prerequisite- STA 108 or permission of instructor
Integration of service systems management, human behavior, and marketing in the creation, delivery and assurance of service quality and customer satisfaction. (Fall)

451 Internship in Hospitality Management (12:0:36).
Prerequisite- 211, 341, MGT 312; documented work experience of 200 clock hours in industry; major status; and permission of program advisor
This internship enables HMT students to gain valuable work experience within the hospitality industry. 480 supervised clock hours required for completion of this 12 credit course. (Fall, Spring & Summer)

461 Research Methods in Hospitality Management (3:3).
Prerequisite- 211, ACC 201, ECO 201, STA 108
An introduction to the use of business research techniques and qualitative/quantitative decision making to support management decisions in the context of the hospitality industry. (Fall or Spring)

462 Special Problems in Hospitality Management (1-3).
Prerequisite- 211 and 341; senior standing; or permission of program advisor
May be repeated once for a total of 6 credit hours
Independent research experience conducted by individual students under the supervision of a selected program faculty member. (Fall or Spring)

473 Catering and Beverage Management (3:3).
Prerequisite- HMT 211 and NTR 432, or permission of instructor
How to profitably plan, manage and debrief a food and beverage event and meet or exceed guest requirements. Participation in catered events on and/or off campus will be required. (Spring)