Courses

* Indicates courses which cannot be challenged.

This course introduces the students to the history, function, and structure of the travel, hotel, restaurant, and recreation industries. Students will be introduced to the structure of industry components, and current issues and opportunities will be analyzed utilizing industry speakers. In addition, the course will also explore career opportunities.

Credit Hours: 3

This course is designed to provide basic information about management and leadership techniques in the hospitality, tourism and sport management industries. It includes a comprehensive survey of a wide variety of topics relevant to effective management and leadership styles. The course is primarily oriented to managing as a form of human behavior that occurs in an organizational setting. Specific industry applications are addressed.

Credit Hours: 3   /   Prerequisites: HRT 100

This course provides a basic understanding of accounting concepts and procedures. Topics include accounting as an information system, financial reporting and analysis, measuring and reporting the operating cycles, measuring and reporting long-term assets and long-term financing. All topics are applied to the hospitality, tourism and sport management industries.

Credit Hours: 3

This course is the second part of an introductory course intended to provide a basic understanding of accounting concepts and procedures. Topics include reporting income, stockholders’ equity and cash flows, fundamentals of management accounting decision-making and analysis of accounting information.

Credit Hours: 3

Reviews the legal aspects and responsibilities involved in selling hotel, restaurant and travel services. Course will include the legal aspects of the seller-buyer relationship and possible liabilities. Case histories, court decisions and legal precedents and their resultant impacts on the industry will be analyzed.

Credit Hours: 3

Scope includes organization and human resource needs particular to the hospitality, tourism, and sport management industries. Examines human resource management from a practical point of view as it relates to the needs of all levels of management. Topics include recruitment, selection, training, appraisal, wage theory, morale, motivation, labor laws, and labor relations.

Credit Hours: 3   /   Prerequisites: HRT 140

This course discusses Chinese cuisine and its relationship with the Chinese culture. It starts with the long history of Chinese culture, including subcultures within the Chinese society and integrates Chinese food and cuisine as it reflects Chinese religion, philosophy, politics and economic life. This course will sample cuisine popular in modern China and its variations throughout the world.

Credit Hours: 3

This course provides for a systematic approach to compare cultures, cultural traits, and culture’s impact on levels of economic development. The course investigates the interactions of physical and cultural factors, and seeks to achieve an appreciation of the complex reasons for cultural diversity, cultural conflict, and differences in levels of economic development.

Credit Hours: 3

Individual research of a substantive nature is pursued within the student’s major field of study. The research will conclude with a written thesis or an original project. An oral defense is addressed to a committee comprised of faculty and industry members.

Credit Hours: 6

Students are given the opportunity to work for one semester (HRT 452) or one summer (HRT 451) at one of the great travel-tourism attractions in the world — Disney World in Florida. Students are trained and supervised by the staff at Disney World and must submit a paper to the faculty upon satisfactory completion of the program.

Prerequisites: 2.5 GPA and college approval

Investigates the general administrative procedures in seasonal and year-round resorts, clubs, and casinos by focusing on their unique characteristics and requirements of the leisure industry. Distinctive aspects such as seasonality, demand control, and consumer behavior are discussed as operational considerations for managers. The importance of effective facilities management and financial administration are stressed in this course.

Credit Hours: 3

A cooperative education experience designed to integrate classroom theory and practical work experience, lend increased relevancy to learning and provide the student with a realistic exposure to career opportunities. Students apply for the faculty-approved position. Candidates are interviewed and selected by prospective employers. A written paper is required of each student and the employer completes a performance evaluation. Contract required. Hours worked will apply to 800 hour work requirement.

Credit Hours: 3   /   Prerequisites: College approval

In this capstone course students discuss and analyze current trends and future industry concerns. Students explore issues of personal development in preparation for careers within the hospitality and tourism industries. The possible impacts of societal issues affecting the industry are discussed as students prepare to become the leaders of tomorrow. Students document the completion of 800 hours of industry experience. This course is considered the “writing intensive” course within the college. Seniors only

Credit Hours: 3   /   Prerequisites: Senior standing

This course is designed to facilitate the research needs of individual seniors whose academic records illustrate superior performance. Mutually agreeable research programs are conducted in a specific area of hospitality or tourism. The purpose is to expand the student’s expertise and enhance the student’s research skills. A written paper documents the results of the research. Contract required.

Credit Hours: 3   /   Prerequisites: College approval

This course places special emphasis on the institutional aspects of food & beverage management in restaurants, cafeterias, hotels, motels and clubs. The knowledge necessary to succeed in an entry-level management position in the hospitality industry is presented. Subjects covered include: foodservice sanitation and procedures, tools and equipment, cooking principles, and quality standards. The student will understand production methods for various food types.

Credit Hours: 3

A study of various foods, basic food preparation principles, cooking methods, food storage, and equipment and sanitation. Includes lab and classroom learning experiences. Classroom component investigates the nature and properties of various food types and the underlying processes that affect food preparation techniques. Lab components include hands on food preparation and experimentation. Requires the purchase of professional kitchen uniform and some supplies.

Prerequisites: MHR 241

Students develop the skills needed to plan, produce, and serve meals to customers in a commercial setting. These skills include menu planning, food procurement and production methods, customer service and marketing. The classroom portion of the course includes a discussion of the importance of menu development and examines how menu decisions affect all other operational decisions. The lab component culminates in the preparation of an actual meal.

Credit Hours: 3   /   Prerequisites: MHR 341 and MHR 388 (MHR 388 can be taken concurrently)

The marketing functions and the delivery systems for hospitality services are examined. Explores marketing as a total competitive effort of the firm. Includes human factors of the market, product and market analysis, competitive pricing and methods of approaching the market, with focus on positioning and selling the product. Case studies, interactive methods, and practical application will be used.

Credit Hours: 3

Investigates the integrated functions of front office, housekeeping and other departments, as well as considering their roles individually. Information flows within and between departments, demand forecasting, room pricing strategies, reservations control, front office accounting and other aspects of hotel operations are examined.

Credit Hours: 3

An examination of the manner in which firms attempt to increase shareholders’ wealth through making the correct financial decisions. We will explore how the manner used to acquire capital as well the asset structure can affect the value of the hospitality firm. Methods of analysis are discussed, including cash budgeting, forecasting of revenue and expenses, and capital expenditure.

Credit Hours: 3   /   Prerequisites: HRT 201 and 202

The course presents how principles of layout and design can maximize efficiency in food/lodging operations. Relationships and standards of space allocation, work area standards for equipment, dining area and service area are discussed. Also included are criteria for selection and costs involved in different forms of layout and design.

Credit Hours: 3

The population of the United States and its respective cuisines have always been a melting pot of uncounted ethnic, religious and regional groups. By understanding and appreciating these differences, the entrepreneur can successfully make decisions about the concept, format and products necessary to develop a “boutique” product that reflects a globally based knowledge of food and culture. This will serve to enhance the appeal of the product to those looking for something very different in food, beverage, and lodging.

Credit Hours: 3

This course is an in-depth look at subjects ranging from the history and cultural development of spas to spa terminology and financial realities. It also examines today’s spa industry, and introduces students to spa careers. In addition, it takes students through a typical day from a spa director’s perspective, examines the qualities of an outstanding spa experience, and discusses industry trends and future directions. It provides a strong foundation of knowledge for success in the spa industry.

Credit Hours: 3

Food and beverage will be reviewed from both an accounting and a physical asset point of view. The flow of food and beverage from purchasing to storage and finally to issuing will be discussed. Inventory techniques and the analysis of appropriate financial ratios will be examined.

Credit Hours: 3   /   Prerequisites: HRT 201

The course will explore the latest trends which must be considered in negotiating the complexity of designing competitive facilities and their services for highly sophisticated markets. Key design concerns ranging from financial to ergonomic will be explored. How hospitality design has evolved from supply driven to market driven will be presented.

Credit Hours: 3

The course will explore the analysis of policies, procedures, specifications, standards and methods of purchasing foodstuffs and nonfood supplies in the hospitality industry. The various classifications of foodservice commodities will also be examined and discussed.

Credit Hours: 3   /   Prerequisites: MHR 241

Investigates the general administrative procedures and management concepts in seasonal and year-round private clubs by focusing on their unique characteristics and the requirements of the leisure industry.  Distinctive aspects such as member ownership and oversight, service excellence, limited market audience, and extensive food & beverage and recreation venues are discussed as operational considerations for managers.

Credit Hours: 3   /   Prerequisites: Membership in Club Managers Association of America

Operations research/management science is studied in order to provide students with the quantitative tools used in solving management problems in the hotel and foodservice industries. Extensive use of Excel spreadsheets will allow students to simulate real world quantitative analysis and find answers to common hospitality related problems.

Credit Hours: 3   /   Prerequisites: MAT 201 (or 102), CIS 232

The course is designed to allow the student to apply his/her previous course work to the essential activities of strategic formulation and implementation. Emphasis will be placed on strategic considerations as a guide to successfully managing hospitality organizations. The students will be required to apply a strategic framework in order to successfully analyze a series of progressively more challenging industry related case-studies.

Credit Hours: 3   /   Prerequisites: Senior standing

A comprehensive understanding of the luxury hotel marketing and sales is developed through analyses of the market trends, issues and theories of consumer behavior.  Contemporary hotel marketing practices will be presented. Marketing research techniques are introduced in order to demonstrate ways to acquire and retain targeted guests, with emphasis on guest relationship marketing.

Credit Hours: 3   /   Prerequisites: MHR 346

A course designed to address and solve a problem pertinent to the field of hotel and /or restaurant management. Group participation is stressed to define and investigate current issues.

Credit Hours: 3

This is a senior-level course in advanced hotel operations, internal management and control systems, and service philosophy. It integrates management skills, departmental operations, hospitality law, technology applications, marketing knowledge, and managerial accounting proficiency as student teams manage a complex hotel system in a simulated competitive market environment.

Credit Hours: 3   /   Prerequisites: MHR 347

Investigates the general administrative procedures in seasonal and year-round resorts and luxury properties by focusing on their unique characteristics and requirements of the luxury leisure market.  Distinctive aspects such as seasonality, demand control, and consumer behavior are discussed as operational considerations for managers.  The importance of effective facilities management and financial administration are stressed in this course. 

Credit Hours: 3   /   Prerequisites: HRT 100

The population of the United States and its respective cuisines has always been a melting pot of countless ethnic, religious and regional groups. By understanding and appreciating these differences, the entrepreneur can successfully make decisions about the concept, format and products necessary to develop a “boutique” product that reflects a globally based knowledge of food and culture. This will serve to enhance the appeal of the product to those looking for something very different in food, beverage, and lodging.

Credit Hours: 3

The course develops an understanding of the process of conceptualizing, planning, and financing a new, uniquely focused food and beverage operation. Upon completion of the course the student will understand the role that detailed restaurant plans play in the areas of concept development, location, capital procurement and business plan development.

Credit Hours: 3

A hands on, or "incubator" experience where students take the detailed plan generated in MHR 474 and continue to refine them with the objective of developing a fundable restaurant plan. Students will work with an industry practitioner under the supervision of faculty. Projects will be presented to a team of faculty and successful restaurant entrepreneurs for evaluation.

Credit Hours: 3   /   Prerequisites: MHR 474

Building upon the knowledge based accrued in MHR 397 – Hotel Planning and Design, this course will challenge the student to successfully conceptualize, and execute a plan which culminates in a fundable design plan for a hotel positioned within some segment of the hospitality industry.

Credit Hours: 3   /   Prerequisites: MHR 397

This course will provide a basic understanding of legal concepts as they apply to the recreation and sport business setting.  While teaching legal concepts, time will be spent on the application of those concepts to the decision-making process of recreation and sport managers.  The course will predominantly focus on the legal issues facing amateur recreation and sport organizations, programs and facilities.  However, the major legal issues surrounding professional sports will be addressed.

Credit Hours: 3

This course will introduce issues concerning organizing and managing sport-related businesses. It will also provide the students with a comprehensive introduction to the body of knowledge that serves as the foundation for the study of management within sport and sport related organizations. The students will get a realistic view of current and future opportunities in sport-related organizations.

Credit Hours: 3

This course is designed to encourage the study of organized sport and its role in society today.  It will examine the current issues and ethical dilemmas that the evolution of sport has created in our society.  By studying these issues and their effects, the student will be able to not only apply their teachings to the managerial situations presented in sport and recreation settings but will enhance a wide variety of sport experiences for themselves and those around them.

Credit Hours: 3

This course will examine the elements of the marketing mix from the sport perspective. An overview of the sport market, market research and segmentation, the unique nature of the sport product and pricing within sport will be emphasized. The theory of “place” in sport will be addressed through the role of promotions in the sport market and the role of public relations in the sport marketing mix.

Credit Hours: 3

This course will provide a framework for understanding the connection between the informational and commercial sides of sport information management and technology. Students will study the roles of sport information specialists as they relate to the media, the sport organization and the public from both a journalistic and revenue generating perspective. Students will also examine the uses of technology from similar perspectives.

Credit Hours: 3

This course will examine the various regulatory agencies that govern individual sport organizations and expose students to the management activities needed to operate effectively within those agencies. Students will learn how individual sport organizations fit into a greater industry and the power that lies within segments of the industry. The course is designed to integrate management theory with governance and policy development.

Credit Hours: 3   /   Prerequisites: SPM 275

The course is designed to provide the student with an understanding of the practices and procedures involved in recreation and sports programs. The course will develop the concepts of planning, organization, human resources, risk management, supervision, promotion and event management. Students will develop an appreciation for the challenges in recreation and sport programming while learning the practices needed to be successful in this area.

Credit Hours: 3

This course will examine the financial aspects of the sports industry and provide the student with an understanding of sport finance and its role in sport management. Students will study the overall aspects of revenue generation, budget management and financing issues unique to sports organizations.

Credit Hours: 3   /  HRT 201 and 202

A course designed to address and solve a problem pertinent to the field of sport management. Group participation is stressed to define and investigate current issues.

Credit Hours: 3

This course will analyze and produce skills essential to the revenue production and sales process commonly found in the sport business. There is a focus on renewing existing sport product customers.  There will be group projects as well as a culminating clinical component applying direct application of the learned revenue production and sales tactics. There will be a focus on generating new sport product customers as this course seeks to build upon the sport business revenue production and sales competencies developed in other course work.

Credit Hours: 3   /   Prerequisites: SPM 355

This course is a study of the concepts of sport fund-raising and is designed to provide a theoretical framework whereby sport and special event managers can develop and operate fund-raising programs. Additionally, students will be afforded the opportunity to implement that theoretical framework through the development and operation of an actual fund-raising activity.

Credit Hours: 3   /   Prerequisites: SPM 355

This course is designed to study the concepts involved in the effective management of sport facilities and the events held within them. It will examine the considerations involved in planning and managing facilities and the relationship of facility operations to those events. The differences in managing activity centers and public assembly facilities will be emphasized.

Credit Hours: 3

This course will focus on the resolution of conflict by way of negotiation.  It will identify and differentiate the adjudicative and consensual forms of dispute resolution and their implementation. It is designed to teach the theory and practice of negotiation, mediation and conflict resolution by exposing students to both conceptual and behavioral forms applied in the sport setting.

Credit Hours: 3

Designed to be the capstone course for the sport management major, this course will examine the theory, behavior, and structure of sport organizations. An examination of the evolution of the power and political activities in sport organizations will take place. The concepts of leadership and management in the sport industry will be discussed in an effort to improve the effectiveness of the sport organizations on a personal, team, and organizational level.

Credit Hours: 3   /   Prerequisites: Senior standing

Practical, hands-on experience is invaluable for students in tourism, sport, and event management. This course provides students the opportunity to gain work experience by assuming direct responsibility for the successful completion of a specific tourism or sport industry project or planned event.  Students will work with a faculty member on the theory, discussion, and implementation of ideas.  The course encourages students to actively plan, implement, manage, and evaluate all aspects of an event.

Credit Hours: 3   /   Prerequisites: Senior standing

The course provides a diversified, contemporary picture of the role of leisure and recreation in American culture. Students will be introduced to leisure as: 1) an individual, personal experience, seen from a psychological and philosophical vantage point; 2) leisure as a social system, using sociological methods of analysis; and 3) leisure as an operational function of providing recreational facilities and programs. Topics will include the theoretical background of recreation behavior, the determinants of recreation behavior, an overview of recreation pursuits and settings, and a survey of the occupational opportunities in the field.

Credit Hours: 3

This course introduces students to the concept of tour and transportation management. Fundamentals of group travel planning, marketing, operations, financial control, and client handling are introduced and explored. Activities related to transportation represent some of the most important human activities. Transportation represents the link between regions, especially between the market area and the tourist destination. As such, transportation represents one of the most important key factors for tourism development because every tourist experience implicitly implies movement of persons.

The tourism and transportation segment of the course examines unique challenges faced by ground transport, marine transport, and air transport as it relates to modes, networks and flows

Credit Hours: 3

This course will provide hands-on experiences on the latest website design technologies and theories as applied to the hospitality/tourism industry. Various website-authoring programs will be introduce and explored. It will also introduce students to the latest Website Optimization techniques to maximize for search engine rankings. Case studies are to be utilized to illustrate principles of website design and optimization.

Credit Hours: 3

Increasingly, travel and tourism can be understood as a multifaceted activity made up of numerous industries and events. Numerous distinct activities have recently been recognized as promising vehicles for economic development for many communities across the country and around the world. They include cultural tourism, heritage tourism, adventure tourism, ecotourism, casino gaming, outdoor recreation, sports tourism, adventure tourism, shopping, and live entertainment ventures. This course will help to define and better understand each of these emerging niche tourism products. Students will learn how to inventory a destination’s resources and attractions and creatively incorporate them into a comprehensive tourism promotion strategy. Students will learn how to best identify and interpret particular advantages and how to reach target markets.

Credit Hours: 3

A comprehensive introduction to various aspects of tourism information technology, including hardware, software and management. The course will emphasize the global and technological integration of the tourism technologies. Students are expected to submit a major course project that demonstrates mastery of principles and solutions presented in the course using information retrieval and/or database software programs.

Credit Hours: 3

This course emphasizes the planning, operational, and financial management aspect of directing all functions of managing a successful supply side attraction. The course underscores that attractions and events need to be developed and managed entities. Students will be introduced to principles of entrepreneurship, design considerations, visitor control and guest services, resource interpretation, and marketing and promotion. Special emphasis will also be placed on public/private event planning partnerships between the public, nonprofit, and business sectors.

Credit Hours: 3

An introduction to world tourism destinations and markets, including an exploration of physical, cultural and geopolitical influences on the travel and tourism industry. International travel and world geography are linked in a fundamental way. By definition, geography focuses on space and places special emphasis on the location of destinations, characteristics of tourist markets, and the transportation infrastructure and hospitality superstructure found in major destinations. The course also introduces students to a social analysis of host/guest relationships and provides an opportunity to discuss the critical role tourism plays in international economics and politics.

Credit Hours: 3

The course provides an overview of the event, meeting, and convention industry and the various aspects and skills involved in planning and managing events, meetings and conventions. Emphasis is placed on entire sequence of events, from conception of first meeting plan through completion of a successful event. Special emphasis is placed on types of events and meetings, meeting markets, industry suppliers, budget and program planning, site selection and contract negotiations, registration and housing, food and beverage requirements, room set-up and audiovisuals requirements.

Credit Hours: 3   /   Prerequisites: Junior Standing

Tourism is a large and complex system of activities and industries. It has wide-ranging and deep positive and negative effects on people, economies, and the environment. The tourism industry is using planning to guide tourism to meet the public’s consumer needs, coordinate programs, and encourage tourism’s economic benefits while minimizing social and environmental problems. This course presents planning concepts and practices applied to tourism. We study the nature of the tourism system and the social, economic, and environmental impacts of tourism. Students will explore the planning process and its application to the tourism industry.

Credit Hours: 3   /   Prerequisites: Junior standing

A course designed to address and solve a problem pertinent to the field of tourism and/or recreation. Group participation is stressed to define and investigate current issues.

Credit Hours: 3

The purpose of this course is to introduce students to this new medium of marketing communication, i.e. the Internet, and to examine how tourism businesses are using the medium as a means of marketing communication. Special attention will also be paid to the role of the Internet in global tourism economy.

Credit Hours: 3

To acquaint students with a practical application and theory of sales and marketing, including advertising and public relations strategies, as they relate to the tourism and recreation industries. The course covers the marketing mix, tourism product, recreation product, consumer behavior, communications and media uses and procedures for advertising and public relations campaigns.

Credit Hours: 3

This course explores the impacts of leisure and tourism on regional and national economics. Applications of economic analysis to recreation and tourism including estimation and prediction of demand and supply, forecasting tourism market trends, estimating and forecasting or recreation and tourism use and demand, economic impacts of recreation and tourism, sources of capital provision, and application of conversion studies techniques.

Credit Hours: 3   /   Prerequisites: Junior or Senior standing

Future travel professionals, hoteliers, restaurateurs, tour operators, airline employees and others will learn how conventions, meetings and group business will affect their careers. The course will cover both the marketing and sales and operations functions. The course presents and analyzes concepts necessary to successfully solicit and operate conventions and trade shows. Techniques of soliciting a variety of markets, planning presentations and assessing economic impact of bookings, along with the role of convention bureaus as a catalyst to regional economic development will be discussed.

Credit Hours: 3

Practical, hands-on experience is invaluable for students in tourism, sport, and event management. This course provides students the opportunity to gain work experience by assuming direct responsibility for the successful completion of a specific tourism or sport industry project or planned event. Students will work with a faculty member on the theory, discussion, and implementation of ideas. The course encourages students to actively plan, implement, manage, and evaluate all aspects of an event.

Credit Hours: 3   /   Prerequisites: Senior standing