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Hospitality and Tourism Management Courses (HTM)

GE Core denotes General Education Core credit;
GE Marker
denotes General Education Marker credit;
CAR denotes College Additional Requirement credit.

Courses for Undergraduates

151 Introduction to Hospitality and Tourism Management (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) (New course number effective fall 04; formerly HMT 211)

171 Introduction to Culinary Arts (3:3)

Pr. HTM 151 or permission of instructor

Fundamental concepts and techniques of professional cookery. Cooking methods, safe food handling, flavoring, seasonings, and other related topics are discussed. Focus on classical food production in commercial kitchens. (Fall & Spring)

174 Food Safety for the Hospitality Professional (1:1)

Coreq. HTM 171 or permission of instructor

Prepares students to pass the ServSafe examination. Topics include hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other selected topics. (Fall & Spring)

189 Experimental Course: Introduction to Foods (4:3:3)

Pr. HTM 151

Introduces the fundamental concepts, skills, and techniques involved in professional cookery. Emphasis on stocks, sauces, soups, knife skills, cooking methodology, safe food handling, flavoring, seasonings, and other related topics. (Offered spring '09)

245 Cross-cultural Study Tour in Hospitality and Tourism (6:1:20)

GE Marker: GL

Pr. UNCG GPA of 2.0 or higher

Course may be repeated once for a total of 12 s.h.

Cross-cultural study tour examining leadership styles, business strategies, cultural and hospitality traditions internationally; emphasis on U.S. and global business decisions. (Summer)

251 Multicultural Issues in Hospitality and Tourism (3:3)

GE Marker: GL

Multicultural and global issues in hospitality and tourism. Historical, socioeconomic, cultural, and linguistic variables impacting tourism and hospitality marketing, operations, and human resources. Study of selected Western and non-Western cultures. (Fall & Spring)

261 Introduction to Travel and Tourism (3:3)

Pr. or Coreq. HTM 151 or permission of instructor

Survey of travel and tourism with emphasis on its origins, present characteristics, and societal impacts; implications of travel in the United States and emerging importance of international travel. (New course number effective fall 04; formerly RPT 221)

320 Tourism Planning and Development (3:3)

Geographic distribution of tourist development with an emphasis on the spatial dimension of origin-destination flows, industrial structure, demand, and supply. Tourism planning and agents of tourism development are stressed. (Same as GEO 320 and RPM 320)

324 Commercial and Entrepreneurial Recreation (3:3)

Pr. RPM 111 or permission of instructor

Basic principles and procedures in entrepreneurial and commercial recreation; development and operation of commercial recreation business with emphasis on goods and services offered for profit in the leisure market. (Spring) (Same as RPM 324)

351 Hotel Operations (3:3)

Pr. HTM 151, ACC 201, and ECO 201 or permission of instructor

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 & Spring) (New course number effective fall 04; formerly HMT 341)

352 Destination Management (3:3)

Coreq. 151 or permission of instructor

Introduction to the management of tourism destinations. Students will be exposed to the entire destination management process including basic concepts, planning, development, management, and marketing of tourism. (Spring)

354 Entrepreneurship in Hospitality and Tourism (3:3)

Pr. HTM 151, ACC 201, ECO 201, MAT 112 or equivalent

Principles of hospitality entrepreneurship and hospitality business investment. Exploration of hospitality and tourism case studies to determine risks and rewards of investment in hospitality business concepts. (Same as ENT 354)

371 Restaurant Development and Operations (3:3)

Pr. HTM 151, ACC 201, and ECO 201 or permission of instructor

Operations of quick-service, casual, and fine dining restaurants with emphasis on concept and menu development, cost/volume/profit relationships, forecasting demand and market share, market niche/positioning, scheduling, customer service, technology, and ambience/environment. (Fall)

372 Catering Sales and Management (3:3)

Pr. HTM 151, ACC 201, and ECO 201 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. (Fall & Spring)

373 Beverage Management (3:3)

Pr. HTM 151

Study of the beverage product in hospitality and tourism including spirits, wines, beers, and nonalcoholic beverages. Purchasing, internal controls, legislation, marketing, facility, staffing, service, and menu coordination. (Spring)

374 Hospitality Facilities Design and Systems (3:3)

Pr. HTM 151, ACC 201, and ECO 201 or permission of instructor

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. (Spring) (Formerly HMT 342)

417 Internship in Hospitality and Tourism Management (12:0:36)

Pr. 151, 351, MGT 312; documented work experience of 200 clock hours in industry; major status; and permission of program advisor

This internship enables HTMT 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) (Same as RPM 417; new course number effective fall '09; formerly HMT 451; formerly HTM 455)

423 Meeting and Event Planning and Management (3:3)

Pr. HTM 151 and MKT 320 or permission of instructor

Comprehensive understanding of the elements necessary to conduct a quality event or meeting; emphasis on skills needed to identify, create, organize, implement, and evaluate a special event, conference, or meeting. (Fall) (Same as RPM 423; formerly HTM 452)

445 Community-Based Tourism Planning (6:3:9)

Pr. HTM 261, proof of basic language proficiency of country, or permission of instructor

May be repeated once for credit.

Theory and practical applications of tourism planning, which includes market analysis, infrastructure proposal and development, and implementation strategies. International travel required. (Summer)

450 Service Management (3:3)

Pr. STA 108 and MKT 320 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) (Same as RPM 450; formerly HMT 412)

456 Issues and Trends in Hospitality and Tourism (3:3)

Pr. HTMT major in final semester or permission of instructor

Study of the current trends and issues in hospitality and tourism; examination of ethical and legal issues, marketing and management strategies, and providers of tourism products and services. (Fall & Spring) (Formerly RPT 426)

459 Independent Study in Hospitality and Tourism (1–3)

Pr. HTM 151 and 351 and permission of program advisor

May be repeated once for a total of six (6) semester hours.

Independent research experience conducted by individual students under the supervision of a selected program faculty member. (Fall & Spring) (New course number effective fall 04; formerly HMT 462)

463 Sustainable Tourism Development (3:3)

Pr. 151, 261, or permission of the instructor

The study of sustainability and its relationship to the economic, environmental, and social dimensions of tourism development. (Spring)

473 Wine Appreciation for the Hospitality Professional (3:3)

Pr. must be 21 years old or older

Introduction to the critical pairing of wine and food in hospitality venues. Topics include history, geography, economics, health, and legal issues associated with wine.