University Registrar's Office - Online Bulletin Preview

Department of Recreation, Tourism,
and Hospitality Management

Hospitality and Tourism Management
Courses (HTM)

New or amended courses for 2010–11

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

GE Marker: GN

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)

Courses with new or changed prerequisites for 2010–11

171 Introduction to Culinary Arts (3:3)

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)

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)

261 Introduction to Travel and Tourism (3:3)

Pr. HTM 151

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)

324 Commercial and Entrepreneurial Recreation (3:3)

Pr. RPM 111 or HTM 151

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

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)

354 Entrepreneurship in Hospitality and Tourism (3:3)

Pr. HTM 151, ACC 201, ECO 201

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

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 (Fall)

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

Pr. HTM 151, 351; major status

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 or RPM 111

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)

450 Service Management (3:3)

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 and senior standing

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 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. HTM 151 and 261

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

Advisor Contacts Bulletins / Catalogs Calendars Classroom Scheduling Commencement Central Confidentiality of Records Course Schedules Degree Evaluation Faculty & Advisors Forms & WebFOCUS Reports Grades & Honors Graduate School Graduation Services Major Changes Mission Statement Parents & Families Pay Tuition Online Personal Information Registration ShareNet Summer Session Transcripts Transfer Information Undergraduate Admissions Verifications Veteran Services		Department of Recreation, Tourism, and Hospitality Management Hospitality and Tourism Management Courses (HTM) New or amended courses for 2010–11 245 Cross-cultural Study Tour in Hospitality and Tourism (6:1:20) GE Marker: GN 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) Courses with new or changed prerequisites for 2010–11 171 Introduction to Culinary Arts (3:3) 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) 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) 261 Introduction to Travel and Tourism (3:3) Pr. HTM 151 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) 324 Commercial and Entrepreneurial Recreation (3:3) Pr. RPM 111 or HTM 151 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 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) 354 Entrepreneurship in Hospitality and Tourism (3:3) Pr. HTM 151, ACC 201, ECO 201 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 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 (Fall) 417 Internship in Hospitality and Tourism Management (12:0:36) Pr. HTM 151, 351; major status 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 or RPM 111 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) 450 Service Management (3:3) 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 and senior standing 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 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. HTM 151 and 261 The study of sustainability and its relationship to the economic, environmental, and social dimensions of tourism development. (Spring)