Courses

* Indicates courses which cannot be challenged.

HRT 100 - Introduction to the Hotel/Restaurant and Recreation/Tourism Industries (SS)

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.

Credit Hours: 3

HRT 140 - Management and Leadership

Prerequisites: HRT 100

This course is designed to provide basic information about management and leadership techniques in the hospitality and tourism industry. 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

HRT 201 - Accounting Principles I

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 and tourism industries to enhance understanding of theories and concepts.

Credit Hours: 3

HRT 202 - Accounting Principles II

This course is the second semester of an introductory course 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. Applications to the hospitality and tourism industries enhance understanding of theories and concepts.

Credit Hours: 3

HRT 244 - Hotel and Tourism Law

Prerequisites: HRT 140

Scope includes organization and personnel needs particular to the hospitality, tourism, and recreation industries. Examines personnel 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, moral, motivation, labor laws, and labor relations.

Credit Hours: 3

HRT 275 - Chinese Cuisine and Culture (CD)

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

HRT 290 - Tour Industry Management

An introduction of group travel to the student of hospitality and travel/tourism. Basic concepts of the nature of group travel and group travel motivators are explained. The course then focuses in on the tour industry, its fundamentals, how it serves various groups, and tour operations. Fundamentals of group travel marketing, operations, financial control, automation and small business management are introduced and explored. Group travel and tour industry systems as a part of the greater travel/tourism industry are central to the delivery of information in this course.

Credit Hours: 3

HRT 330 - Cultural Geography

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

HRT 355 - Resort, Club and Casino Management

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

HRT 401 and 402 - Honors Thesis I and II (WI)

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

HRT 419 - Seminar on New York State Tourism

The course involves an intensive investigation of a specific topic relevant to tourism in New York state. The topic could relate to certain demographic trends affecting the tourism and hospitality industry; legal aspects impacting on operations, planning and development issues, environmental impacts, historic preservation, etc. The course will culminate in a two-day seminar, open to the public, on a theme linked with the topic explored in the course. Students will take full responsibility of course contents, conference organization, conference programming, publication of conference proceedings, and evaluation.

Credit Hours: 3

*HRT 451 and HRT 452 - Disney Internship

Prerequisites: 2.5 QPA and being selected to participate. Approval from the university must be granted.

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.

*HRT 493 - Hospitality Co-op

Prerequisites: University approval

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.

Credit Hours: 3

*HRT 496 - Senior Seminar

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. Seniors only.

Credit Hours: 3

*HRT 499 - Independent Research

Prerequisites: University approval

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

MHR 241 - Foodservice Operations

A course with 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. Covered are subjects such as 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

MHR 337 - Restaurant Entrepreneurship: Concepts and Principles

Prerequisites: MHR 241

The course will explore the personal characteristics and the motivation for entrepreneurial behavior in the field of hospitality management. It will focus upon how the process of extremely creative packaging and very strong product differentiation can result in “value added” as perceived by a somewhat small but affluent and discerning market looking for an alternative dining experience.

Credit Hours: 3

MHR 341 - Food Preparation Principles

Prerequisites: MHR 241

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.

MHR 343 - Menu Planning and Commercial Food Production

Prerequisites: MHR 341, MHR 388, MHR 398, or permission of instructor

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

MHR 346 - Marketing of Hotels and Restaurants

Prerequisites: HRT 100 or permission of instructor

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

MHR 347 - Managing Complex Hotel Systems

Prerequisites: HRT 100

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

MHR 351 - Finance and Capital Budgeting

Prerequisites: HRT 100 or permission of instructor

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

MHR 359 - Foodservice Layout and Design

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

MHR 361 - Food and Culture

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

MHR 388 - Food and Beverage Cost Control

Prerequisites: HRT 100

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

MHR 398 - Foodservice Purchasing

Prerequisites: MHR 241

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

MHR 420 - Analytical Methods of Planning and Control

Prerequisites: MAT 201 (or 102)

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. These techniques are then applied through the use of a computer simulation game where groups of students manage competing hotels.

Credit Hours: 3

*MHR 435 - Strategic Management in Hotels and Restaurants

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 industryrelated case-studies. Seniors only.

Credit Hours: 3

*MHR 441 - Special Topics in Hotel and Restaurant Management

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

MHR 445 - Advanced Hotel Operations

Prerequisites: MHR 347

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.

MHR 474 - Restaurant Venture Planning

Prerequisites: MHR 361

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

MHR 484 - Restaurant Entrepreneur Project

Prerequisites: MHR 474

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

SPM 244 - Recreation & Sport Law

As more time is spent globally on recreation and leisure, it is crucial for these service providers to fully understand how laws and regulations will affect the way they conduct business. This introductory law course explores legal issues relevant to recreation and sports enterprises as leisure service providers. The course explores the legal duties and obligations created between recreation/sport related companies and their customers as well as the general public. The unique legal problems of recreational and/or sporting facilities, both amateur and professional will be fully introduced and explored. Of particular interest to students will be the laws of agency and contracts. The law of agency is particularly important to professional athletes, and professional agents must also understand contractual language.

Credit Hours: 3

SPM 275 - Sport Management

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 sportrelated organizations. the students will get a realistic view of current and future opportunities in sport-related organizations.

Credit Hours: 3

SPM 360 - Sport Communication and Technology

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

SPM 380 - Sport Policy and Governance

Prerequisites: SPM 275

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

SPM 395 - Recreation and Sport Programming

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

SPM 432 - Financial Aspects of Sport

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 & 202

SPM 441 - Concessions Management

Prerequisites: HRT 201 & 202 or equivalent

This course will examine the fundamentals of concessions management in a sports venue context. The student will be provided with an understanding of the design and execution of a concession program as well as the financial elements and control issues regarding concessions.

Credit Hours: 3

SPM 455 - Sport Marketing and Promotions

Prerequisites: Need to be Junior Status

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

SPM 473 - Sport Facility Management

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

SPM 495 - Organizational Behavior in Sport

Prerequisites: SPM 380, Seniors Only or Permission of Instructor

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

TRM 258 - Contemporary Leisure and Recreation Concepts (SS)

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

TRM 340 - Special Interest Tourism Marketing

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

TRM 360 - Tourism Information Technology

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

TRM 370 - Attractions and Events Management

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

TRM 380 - International Tourism and Recreation Geography

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

TRM 390 - Meeting and Convention Services

Prerequisites: Junior Standing

The course provides an overview of the meeting and convention industry and the various aspects and skills involved in planning and managing meetings and conventions. Special emphasis is placed on types of 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 audiovisual requirements.

Credit Hours: 3

TRM 399 - Tourism Planning and Destination Design

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

TRM 432 - Financial Aspects of Sport

Prerequisites: HRT 201-202 or equivalent

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

TRM 441 - Special Topics in Tourism and Recreation Management

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

TRM 450 - Research Methodologies

Although many of our graduates will not be conducting sophisticated research as a manager in business organizations, they will have to read and analyze research reports produced by researchers and make decisions based on those reports. The main purpose of this course is to acquaint students with various aspects of research methodology. It will show the students how research is conducted, step by step, and will also discuss the pitfalls in conducting research and examine some of the most popular statistical analyses and their significance. Finally, the course will illustrate how a research report is written and consequently how it should be interpreted. Emphasis will be on the understanding and interpretation of research results.

Credit Hours: 3

TRM 485 - Internet Marketing of Tourism Services

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

TRM 487 - Marketing of Recreation and Tourism

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

TRM 490 - Recreation and Tourism Economics

Prerequisites: Junior Standing

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

TRM 495 - International Destination & Convention Marketing

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