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Hospitality & Tourism at a glance

*Transitioning from the College of Engineering Technology; to be completed July 1, 2019. See story for more information.

The hospitality and tourism management major provides an in-depth understanding of the hospitality and tourism industry and prepare students to enter nearly any segment of the industry, such as lodging, hotels, restaurants, casino, cruise line operations, resorts and spas, event management, or airline catering. The major provides students the knowledge and competences needed to successfully manage a restaurant, hotel, or an independently-owned hospitality or tourism business.

An Undergraduate Courses & Electives Academic Worksheet is available to track required credits and classes for all business majors within Saunders.

Curriculum for current and past students

Current students and alumni – please visit the Office of the Registrar for a History of Course Catalogs to view and download official degree requirements pertaining to the academic year you began your degree.

Curriculum

Hospitality and tourism management, BS degree, typical course sequence

Course Sem. Cr. Hrs.
First Year
HSPT-125
Hospitality and Tourism Management Fundamentals
This introductory course provides students with an overview of the hospitality industry and career opportunities within the industry. Students examine the growth and development of industry segments and their distinguishing characteristics, trends, and current issues. The concepts and practices of hospitality management are examined and discussed.
3
HSPT-121
Principles of Food Production
Principles of Food Production is the basic course covering food preparation methods, food standards of quality, product identity, food presentation, professional behavior in food service, food sanitation in practice, and techniques for adding value to basic food products. Students who have completed Principles of Food Production should be able to function effectively as a food professional in a kitchen environment including demonstrating professional appearance, professional behaviors, and knowledge of the many different food preparation techniques appropriate for the various categories of foods, quality standards of the categories of food products, effective food presentation, food safety and sanitation practices, teamwork, and cleanup practices. Students are required to achieve their co-curricular requirement - the ServSafe Certfication - by the end of this course. This course is not available for audit. **Fee: Lab fee associated with this course**
3
PSYC-101
Introduction to Psychology
Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology.
3
NUTR-215
Contemporary Nutrition
This is an introductory course in contemporary nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed.
3
MATH-101
LAS Perspective 7A (mathematical): Algebra
This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations.
3
HSPT-131
Lodging Operations Management
Lodging operations examines the vision and mission, organizational structures, and the structure and functions of different divisions within the hotel. The course emphasizes the rooms divisions, and its relationship with other departments such as food and beverage, sales and marketing, human resources, and security divisions. Current issues of lodging organizations, application of customer service, and managerial skills are discussed.
3
ACSC-101
Year One
0
First Year Writing
3
Wellness Education*
0
LAS Perspective 1 (ethical)†
3
LAS Perspective 2 (artistic)
3
LAS Perspective 5 (natural science inquiry)‡
4
Second Year
ACCT-110
Financial Accounting
An introduction to the way in which corporations report their financial performance to interested stakeholders such as investors and creditors. Coverage of the accounting cycle, generally accepted accounting principles, and analytical tools help students become informed users of financial statements.
3
ECON-101
Principles of Microeconomics
Microeconomics studies the workings of individual markets. That is, it examines the interaction of the demanders of goods and services with the suppliers of those goods and services. It explores how the behavior of consumers (demanders), the behavior of producers (suppliers), and the level of market competition influence market outcomes.
3
ECON-201
Principles of Macroeconomics
Macroeconomics studies aggregate economic behavior. The course begins by presenting the production possibilities model. This is followed by a discussion of basic macroeconomic concepts including inflation, unemployment, and economic growth and fluctuations. The next topic is national income accounting, which is the measurement of macroeconomic variables. The latter part of the course focuses on the development of one or more macroeconomic models, a discussion of the role of money in the macroeconomy, the aggregate supply-aggregate demand framework, and other topics the individual instructor may choose.
3
HSPT-223
Food and Beverage Management
This course will provide the student with the knowledge needed for effective management of food service operations. Students will identify trends in the food and beverage industry, gain knowledge of food and beverage management principles and understand how providing exceptional guest service can maximize profits in the hospitality industry. Topics will include food and beverage purchasing, inventory, costing, service styles, financial controls, menu design, sanitation, safety, ethics, food service automation, hardware and software, legal concerns, equipment selection, and service innovations in design and layout of food establishments.
3
PSYC-234
Industrial and Organizational Psychology
Industrial and organizational (I/O) psychology is a branch of applied psychology that is concerned with efficient management of an industrial labor force and especially with problems encountered by workers in a mechanized environment. Specific areas include job analysis, defining and measuring job performance, performance appraisal, tests, employment interviews, employee selection and training, and human factors. This course covers the basic principles of the above areas as well as applications of current research in I/O psychology.
3
STAT-145
LAS Perspective 7B: Introduction to Statistics I
This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used.
3
HSPT-284
Hospitality and Tourism Marketing, Sales and Public Relations
This course introduces students to hospitality marketing principles and sales techniques. Students will learn how to do effective hospitality-tourism industry market research, sales, and marketing plans. This course will provide students with an understanding of sales management and public relations practices used by hospitality professionals. Current trends in global marketplace distribution and effective hospitality and tourism industry promotional strategies will also be examined. Emphasis is placed on hospitality-tourism industry target marketing, marketing mix, analysis, product and image development, use of current media, sales planning, advertising, public relations, and collateral materials.
3
HSPT-360
Service Management and Quality Assurance
This course explores the unique characteristics and operations of service organizations: special characteristics and service problems. Students will learn principles of service and guest service management that can be used in managing any service organization. The course also introduces quality measurements associated with managing organizations in the service sector.
3
HSPT-499
Cooperative Education (summer)
Career-related work experience. Employment within the food, hospitality or tourism service management industries is monitored by the International Hospitality and Service Management Program and the Office of Cooperative Education and Career Services. One co-operative work experience may be replaced by a study abroad semester. Coop work is designed for the student to experience progressive training on the job as related to the academic option. Freshmen begin co-op the summer following their first-year studies. Graduation requirement: 3 coops. Department permission is required.
Co-op
LAS Perspective 4 (social)
3
LAS Perspective 6 (scientific principles)
3
Wellness Education*
0
Third Year
MGMT-380
Human Resource Management
This course is an introduction to the basic concepts in human resource management (HRM), with an emphasis on developing HRM skills that are important to any manager, not only to those who plan to work in the HRM functional area. It is not intended to prepare one to be a human resource specialist, but rather aims to provide one with an overview of human resource management and the context in which it operates. The course emphasizes experiential learning and interactive discussions, in order to provide a level of learning beyond simple content knowledge in the HRM field. Instructional methods will include readings, mini-lectures, discussions, case analyses, and exercises.
3
HSPT-336
Risk Assessment and Hospitality and Tourism Law
The course examines the principles, tools, techniques, and methods employed in order to be effective in reducing the risk of liability in the hospitality setting. Students learn how to recognize, evaluate and control, and treat some of the risks associated with operating hospitality businesses. Students study hospitality based negligence cases, court decisions, and resulting judgments. Safety and disaster management issues will be addressed.
3
HSPT-345
Food and Beverage Operations
Students will collaborate with the instructor in planning and managing a real restaurant, Henry’s. Management skills emphasized will include menu development, costing, forecasting, marketing, food production, customer service, and plate presentation. Students will demonstrate knowledge and management skills in menu planning, costing, forecasting, sourcing, storage, staffing, training, customer service, food production techniques, timing, and food presentation while maintaining quality and contemporary appeal.
3
HSPT-384
Hospitality and Tourism Strategic Financial Analysis
This course provides future hospitality managers with necessary knowledge and skills in financial analysis, revenue management, and cost control to address financial issues specific to the hospitality–tourism industry. Students will understand how to apply revenue management tactics (e.g., capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, rate management and sales mix analysis, and channel management revenue management tactics) to maximize profits. The course utilizes a mathematical approach to the evaluations of hospitality business performance.
3
HSPT-350
Event and Project Management
The meeting and event planner of today must know how to plan, execute, and evaluate any event to show value to the stakeholders. Meetings today help us celebrate meaningful events, change the way people behave, motivate employees to perform better, and solve problems by bringing together ideas from many different cultures. This course is designed to provide an introduction to the principles and concepts required for the management and execution of a successful event. Essential topics will include event planning, coordination, sponsorship, budgeting, programming, marketing, communications, vender management, volunteer management, risk management, event research, and event evaluation.
3
Choose one of the following:
3
COMM-302
Interpersonal Communication
Interpersonal communication provides analysis and application of the major theories of interpersonal communication in various situations. The course focuses on perception of self and others, language use, nonverbal communication, and symbolic interaction in the communication of shared meanings in face-to-face and mediated interpersonal relationships. There is a strong focus on both conflict management and intercultural interactions.
 
COMM-304
Intercultural Communication
Intercultural communication provides an examination of the role of culture in face-to-face interaction. Students may find a basic background in communication, anthropology, or psychology useful.
 
HSPT-499
Cooperative Education (summer)
Career-related work experience. Employment within the food, hospitality or tourism service management industries is monitored by the International Hospitality and Service Management Program and the Office of Cooperative Education and Career Services. One co-operative work experience may be replaced by a study abroad semester. Coop work is designed for the student to experience progressive training on the job as related to the academic option. Freshmen begin co-op the summer following their first-year studies. Graduation requirement: 3 coops. Department permission is required.
Co-op
HTM Electives
6
LAS Elective
3
LAS Perspective 3 (global)
3
Fourth Year
HSPT-450
Strategic Planning and Decision Making
This course concentrates on the strategic planning process, strategy implementation, and strategic control approaches to strategic management in a hospitality context. This course integrates previous courses in the curriculum and introduces students to new strategic management concepts.
3
MGIS-381
Hospitality and Tourism Information Systems and Analytics
This course emphasizes the use of quantitative and analytical skills, technology and data analytics in HTM management problem solving and decision making. Taking a systems approach, topics include HTM technology system relationships and dynamics, data mining, using relevant data in HTM decision making. HTM-related technology, software, tools and hospitality technology trends, including self-service applications, web-based applications, and transaction processing technologies.
3
HSPT-490
Senior Capstone Project (WI)
HTM students complete a project-based capstone with a focus on entrepreneurism and innovation in the hospitality industry that integrates and applies the interdisciplinary concepts, theories, and practices studied throughout their program. Students will gather primary data, assess, summarize, and draw conclusions from data, as the foundation for the business plan and suggested innovations.
3
LAS Immersion 1, 2, 3
9
Free Electives
6
LAS Elective
3
HTM Elective
3
Total Semester Credit Hours
122

Please see General Education Curriculum–Liberal Arts and Sciences (LAS) for more information.

(WI) Refers to a writing intensive course within the major.

* Please see Wellness Education Requirement for more information. Students completing bachelor's degrees are required to complete two different Wellness courses.

† Students may choose one of the following to fulfill the LAS Perspective 1 (ethical) requirement: Foundations of Moral Philosophy (PHIL-202), Professional Ethics (PHIL-306), Environmental Philosophy (PHIL-308), or Philosophy of Peace (PHIL-305).

‡ Students may choose one of the following courses to fulfill LAS Perspective 5 (natural science inquiry): Science in the Garden (BIOL-11) or General Biology I and Lab (BIOL-101, 103)

Hospitality and Tourism Management