Course Catalog
Hospitality and Tourism Management
List of all courses and their descriptions
List of all courses, their descriptions and offerings in the schedule book
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HTMG3002 - Intro To Hosp/Tourism Mgmt
Summer 2013 Course description unavailable, please contact Academic Services. Please try again at a later time 3 Credits |
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Schedule Book for All Active and Available Future Terms, Course starting with HTMG3002
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| HTMG3002-A |
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Intro To Hosp/Tourism Mgmt | ||||
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| 0/9 | Credits: | 3 | Days: | ONLINE | ||
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Location: | Internet/Online | Room: | |||
| Time: | - | Instructor: | ** Staff ** | |||
| Session: | 2 (08/24 - 10/18/13) | Term: | Fall 2013 | |||
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| Course is taught Fully Online. | ||||||
| Additional fees apply. See Details for more information. | ||||||
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| HTMG3002-B |
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Intro To Hosp/Tourism Mgmt | ||||
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| 0/0 | Credits: | 3 | Days: | M W F | ||
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Location: | Moon | Room: | |||
| Time: | 08:00-08:50 am | Instructor: | Mills | |||
| Session: | 1 (08/26 - 12/14/13) | Term: | Fall 2013 | |||
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HTMG3010 - Cis For Hospit/Tourism Industr
Summer 2013 This course is practical based with discussion approach to practicing and improving skills necessary for analyzing problems related to the information systems in the hospitality and tourism industry. Students will examine present systems and future trends of computer application within the hospitality and tourism industry. An analysis is made of the effectiveness of computer systems in terms of management, cost, and guest relation improvements. Business intelligent solutions such as COGNOS will be introduced in the class. Cases and research assignments will examine the adoption of fundamental computer principles. Prerequisite: HTMG3002 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3010
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| HTMG3010-A |
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Cis For Hospit/Tourism Industr | ||||
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| 10 Seats | Credits: | 3 | Days: | M W F | ||
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Location: | Moon | Room: | |||
| Time: | 10:00-10:50 am | Instructor: | Karadag | |||
| Session: | 1 (08/26 - 12/14/13) | Term: | Fall 2013 | |||
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| Prerequisite: HTMG3002 | ||||||
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HTMG3011 - Cost Control Sys/Ht Operations
Summer 2013 This course (Cost Control Systems for Hospitality and Tourism Operations) examines the need for effective controls in food service, beverage, human resource, and hotel operations. Case studies are used to develop student abilities in effective control management and to develop the student's ability to solve problems related to hospitality operations. Computer application exercises are included. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3011
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No Courses Found
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HTMG3015 - Purchasing For Hospital/Trsm
Summer 2013 presents a managerial approach to the purchasing function with emphasis on purchasing objectives, department organization, cost controls, and supervision. Topics include management of food and non-food commodity information for operational decision, participation in rebate programs, and perspectives of hospitality franchise corporation and ethics. HTMG 3015 is both an introductory course and a survey course. For most students, this course provides the first in-depth investigation of what has become a $3 Trillion per year industry. There is much to learn and slightly less than 15 weeks in which to get it done. This course will be a combination of lecture, discussion and hands-on activities (some out of class). Your participation is important to this class. Your questions, comments and observations are always welcome. I highly recommend you take notes during lectures and when/if a guest speaker is able to join us throughout the term. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3015
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No Courses Found
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HTMG3020 - Hospit/Tourism Market/Sales
Summer 2013 This course examines the various aspects of marketing within the hospitality and tourism industry. Emphasis will be placed on marketing concepts from a managerial point of view. Areas analyzed include the product, the marketing process, competition, cost effectiveness, and other forces which influence the hospitality tourism industry today. Students are expected to complete projects that apply theory to an existing food service, lodging, or tourism establishment by means of group projects and present the results in written and oral form to the establishment. Convention sales is included in the course. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3020
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No Courses Found
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HTMG3021 - Food and Beverage Operations
Summer 2013 This course is an introduction to the fundamentals of food and beverage operations. Emphasis is placed upon the terminology and equipment of the food and beverage industry and food selection, purchases, preparation, sanitation, presentation, and services. Principles of menu planning relating to design, pricing, merchandising, and marketing various types of menus for the food service industry will be examined. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3021
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| HTMG3021-A |
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Food and Beverage Operations | ||||
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| Full | Credits: | 3 | Days: | M W F | ||
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Location: | Moon | Room: | |||
| Time: | 09:00-09:50 am | Instructor: | Mills | |||
| Session: | 1 (08/26 - 12/14/13) | Term: | Fall 2013 | |||
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HTMG3025 - Front Office/Lodging Operatns
Summer 2013 This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with check-out and settlement. The course examines the various elements of effective front office management, paying particular attention to planning and evaluating front office operations and personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. Students will examine systems such as Reservation, Rooms Management, Property Management Systems (PMS). A web-based Property Management System (InnRoad) training will be included in the course. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3025
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| HTMG3025-A |
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Front Office/Lodging Operatns | ||||
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| 13 Seats | Credits: | 3 | Days: | M W F | ||
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Location: | Moon | Room: | |||
| Time: | 11:00-11:50 am | Instructor: | Karadag | |||
| Session: | 1 (08/26 - 12/14/13) | Term: | Fall 2013 | |||
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HTMG3030 - Chemistry Of Quantity Food Pro
Summer 2013 In addition to the application of modern management techniques in the operation of a full service food operation in a quantity food production lab, this course will also emphasize research in and application of the historical and cultural aspects of food. As such, the course will provide a vehicle wherein the preparation and presentation of an authentic experience is representative of a particular culture, region and time. Students will engage in the preparation of different food categories in a quantity food production plan. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3030
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No Courses Found
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HTMG3035 - Cultural Hospitality
Summer 2013 This course is an introductory survey of world travel destinations, including an exploration of the cultures, customs, habits, festivals, and historic sites of other countries as they relate to the tourism industry. Included in this course is an in-depth examination of the social psychology of leisure. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3035
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No Courses Found
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HTMG3053 - Supervision:Hosp/Tour Operatns
Summer 2013 This course explores personnel management procedures as they apply to the specific needs of the hospitality and travel industry. Areas such as recruiting, interviewing, training, wage theory, and employee evaluation are analyzed. The organization structure is studied as a basis for determining personnel needs and conversely, as a shaper of the organization itself. The value of a human relations approach is stressed. The student becomes aware of the need for all levels of management to have a working knowledge of personnel principles for everyday application. Case studies and computer-based projects are used to ensure practical application of course materials. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3053
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No Courses Found
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HTMG3055 - Intro To Casino/Gaming Operatn
Summer 2013 This course introduces the student to the multi-billion dollar gaming industry. It includes a historical overview of gaming and examines legal, social, and economic issues within the industry. It also reviews the various games played in casinos, current trends, and most popular casino destinations in the world. Special attention is devoted to the growth of casinos on cruise ships, Indian reservations, and on river boats in the United States. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3055
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| HTMG3055-A |
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Intro To Casino/Gaming Operatn | ||||
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| 11 Seats | Credits: | 3 | Days: | MTWR | ||
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Location: | Moon | Room: | Business School 119 | ||
| Time: | 09:00-11:50 am | Instructor: | Rudd | |||
| Session: | 5 (05/13 - 05/31/13) | Term: | Summer 2013 | |||
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| HTMG3055-A |
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Intro To Casino/Gaming Operatn | ||||
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| 0/10 | Credits: | 3 | Days: | ONLINE | ||
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Location: | Internet/Online | Room: | |||
| Time: | - | Instructor: | ** Staff ** | |||
| Session: | 2 (08/24 - 10/18/13) | Term: | Fall 2013 | |||
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| Course is taught Fully Online. | ||||||
| Additional fees apply. See Details for more information. | ||||||
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| HTMG3055-B |
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Intro To Casino/Gaming Operatn | ||||
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| Full | Credits: | 3 | Days: | T R | ||
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Location: | Moon | Room: | |||
| Time: | 09:30-10:45 am | Instructor: | Rudd | |||
| Session: | 1 (08/26 - 12/14/13) | Term: | Fall 2013 | |||
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HTMG3060 - International Tourism
Summer 2013 This course is an analysis of international trade in tourism and international travel dimensions. The course is focused on international travel patterns; the growth of tourism worldwide; trade and political relations involving governments and multinational corporations; and case studies of primary world tourist destinations. It aims to increase student understanding of the main actions and complexity of tourism internationally, and its critical role in international politics. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3060
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No Courses Found
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HTMG3064 - Adv Food Prodtn/Catering Serv
Summer 2013 This course emphasizes research in and application of the historical and cultural aspects of food as well as the application of modern management techniques in the operation of a full service food operation. As such, the course provides a vehicle wherein the preparation and presentation of an authentic experience is representative of a particular culture, region, and time. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG3064
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| HTMG3064-A |
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Adv Food Prodtn/Catering Serv | ||||
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| Full | Credits: | 3 | Days: | M | ||
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Location: | Moon | Room: | |||
| Time: | 06:00-08:50 pm | Instructor: | Mills | |||
| Session: | 1 (08/26 - 12/14/13) | Term: | Fall 2013 | |||
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HTMG4052 - Executive Development
Summer 2013 This course is a thorough study of the basic principles of leadership in management, with emphasis on creative thinking for decision making and problem solving within the Hospitality and Tourism industries. The functions of managers and principles of effective communication at all levels of management are carefully examined. Special attention is given to the need for constant self-development and improvement, using current industry problems. Prerequisite: HTMG3002 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG4052
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| HTMG4052-A |
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Executive Development | ||||
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| 15 Seats | Credits: | 3 | Days: | M W F | ||
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Location: | Moon | Room: | |||
| Time: | 02:00-02:50 pm | Instructor: | Karadag | |||
| Session: | 1 (08/26 - 12/14/13) | Term: | Fall 2013 | |||
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| Prerequisite: HTMG3002 | ||||||
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HTMG4096 - Senior Seminar
Summer 2013 This course affords students opportunities to discuss and analyze current and future industry concerns as well as explore research being done in the hospitality and tourism industry. The possible impacts of these concerns upon the industry are discussed and analyzed. 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG4096
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No Courses Found
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HTMG4913 - Internship/Co-Op
Summer 2013 Course description unavailable, please contact Academic Services. Please try again at a later time 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG4913
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No Courses Found
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HTMG4916 - Internship/Co-Op
Summer 2013 Course description unavailable, please contact Academic Services. Please try again at a later time 6 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG4916
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No Courses Found
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HTMG4923 - Internship/Co-Op
Summer 2013 Course description unavailable, please contact Academic Services. Please try again at a later time 3 Credits |
Schedule Book for All Active and Available Future Terms, Course starting with HTMG4923
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No Courses Found
