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The HTM Academic Program
At Grand Valley State University, the HTM department offers a practical, management-oriented program that seeks to integrate theory with experience. The program was established in 1977 in response to the need for professionally trained managers. The HTM program builds upon Grand Valley's tradition of a liberal arts orientation.
That need persists more than 30 years later, and the faculty of the Hospitality & Tourism Management department is proud to continue the education and development of industry professionals. Click here to learn about some of the career opportunities in this field.
We are dedicated to personal attention to students, professionalism, and practical application. HTM students complete 1000 hours of industry work in the form of internships, and are expected to display excellent written and oral communication skills.
The HTM department at GVSU includes international, transfer, non-traditional, and out-of-state students, as well as those from all over the state of Michigan. With a vibrant student organization (The HTM Club), majors have the opportunity to interact professionally and socially with their fellow students, the faculty, and industry experts.
Please tour our website for further information and feel free to contact us at any time.
Study Options
A) Obtain a minor in HTM
Students in other majors may minor in hospitality and tourism management by completing a minimum of six HTM courses, including HTM 101 totaling a minimum of 21 credits with advisor approval. Interested students must meet with a hospitality and tourism management faculty advisor to establish a specific plan.
B) Obtain a degree in HTM
B.S., B.A., in Hospitality & Tourism Management.
The B.S. degree requires a three-course cognate in quantitative reasoning. The B.A. degree requires third-semester proficiency in a foreign language. Students interested in majoring in Hospitality & Tourism Management should discuss their career plans with a member of the department and secure an advisor as soon as possible.
Majors must complete the following:
1. General university degree requirements as identified in the General Academic
Policies sections of the catalog.
2. Hospitality & Tourism Management Courses (minimum of 28 credits):
a. Core Courses:
HTM 101 Fundamentals
HTM 343 Human Resource Management
HTM 361 Hospitality Law & Legislation
HTM 373 Hospitality Information Analysis
HTM 452 Hospitality Marketing
HTM 495 Hospitality Management (Capstone Course)
b. System Courses (two of the following, with advisor approval):
HTM 202 International Tourism
HTM 213 Food Service Systems
HTM 222 Lodging Systems
HTM 235 Tourism & Commercial Recreation Systems
3. Hospitality & Tourism Management Field Requirements
(seven credits):
HTM 190 Field Preparation
HTM 290 Field Experience I
HTM 390 Field Experience II
HTM 490 Senior Internship
4. Career Emphasis
(minimum of 15 credits, of which at least six credits must be in HTM, with advisor
approval). Courses used to satisfy the student's general education requirements
may not also be applied toward the student's career emphasis.
a. Food and Beverage Emphasis:
Students are required to complete HTM 213 Food Service Systems
core/systems requirement); HTM 112 Food Science & Technology; two
additional credits in Hospitality and Tourism Management; and 11 credits as
electives as part of their emphasis. The approval of the student's academic
advisor is required to ensure that the course choices meet program
requirements.
b. Lodging Emphasis:
Students are required to complete HTM 222 Lodging Systems (core/systems
requirement); HTM 333 Property Management; three additional credits in
HTM; and nine credits of electives as part of their emphasis. The approval of
the student's academic advisor is required to ensure that the course choices
meet program requirements.
c. Tourism emphasis:
Students are required to complete HTM 235 Tourism & Commercial
Recreation Systems (core/systems requirement); HTM 202
International Tourism; three additional credits in HTM; and nine credits of
electives as part of their emphasis. The approval of the student's academic
advisor is required to ensure that the course choices meet program
requirements.
d. Meeting and Event Planning Emphasis:
Students are required to complete HTM 213 Food Services Systems,
HTM 222 Lodging Systems, (core/systems requirement); HTM 353 Meeting
and Event Planning, three additional credits in HTM; and six credits
of electives as part of their emphasis. The approval of the student's academic
advisor is required to ensure that the course choices meet program
requirements.
e. Other Emphasis:
An emphasis of the student's own choosing, with prior advisor and department
chair approval. Examples of other emphases include computer applications,
meeting and events management, facilities management, health care, human
resource management, clubs, and security.
5. Science & Mathematics Core (nine credits):
CS 150 Introduction to Computing
MTH 110 Algebra
STA 215 Introductory Applied Statistics
6. Business Cognate:
ACC 212 Principles of Financial Accounting
ACC 213 Principles of Managerial Accounting
BUS 201 Legal Environment for Business
MKT 350 Marketing Management
HTM 101 Fundamentals. A study of the food service and lodging industries, their structures and predominant systems as components of tourism, and of tourism as a dominant socioeconomic and political force. Four credits. Offered fall and winter semesters.
HTM 112 Food Science and Technology. The application of chemical, physical, safety, and sanitation principles to food preparation, production, and processing.
Four credits. Offered winter semester.
HTM 175 International Food and Culture. An exploration of world cultures via an examination of foods, focusing each semester on a different international cuisine. Demonstrates the ways in which intellectual, social, religious, political, economic, and geographic factors affect the development of regional cuisines. Exploration of culture and tastings of the region's food and beverage are included. Fulfills World Perspectives requirement. Prerequisites: None. Three credits. Offered fall and winter semesters.
HTM 190 Field Preparation. An orientation course preparing HTM majors and those who wish to minor in HTM by means of a cooperative education program for entry into the HTM work environment. This course must be taken prior to the student's registering for the first GVSU field experience. Prerequisite or corequisite: 101. One credit. Offered fall and winter semesters.
HTM 202 International Tourism. Introduction to international tourism focusing on the socioeconomic effects of international tourism along with the inherent public-private interaction. International tourism is more than a set of industries, but rather an activity that encompasses human behavior, uses of resources (public and private), and interaction with other people, economies, and environments. Part of Global Change Theme. Prerequisites: None, HTM 101 suggested. Three credits. Offered fall and winter semesters.
HTM 213 Food Service Systems. An analytical approach to the design, operation, and monitoring of food service systems, with emphasis on operational efficiency, productivity and profitability. Field trips. Prerequisites: MTH 110, HTM 101, 112 (or concurrence) or permission; CS 150 recommended. Four credits. Offered fall semester and winter semesters.
HTM 222 Lodging Systems. An analytic approach to lodging flows and integrative operations and systems with emphasis on guest services, front office, housekeeping, asset management, and security. Field trips. Prerequisites: ACC 212, HTM 101, or permission; CS 150 recommended. Four credits. Offered fall and winter semesters.
HTM 235 Tourism & Commercial Recreation Systems. An introduction to both domestic tourism and private commercial recreation as one of tourism's largest growth industries focusing on its strong linkages to leisure services, entrepreneurship, and economic development. Current trends in commercial recreation and the operation of recreation specialty businesses and contract services are explored as well as the role they play in tourism. Three credits. Offered fall and winter semesters.
HTM 253 Convention Sales and Service. An introductory course exploring the convention and meetings industry from the supplier's perspective. Focus will be placed on examining the needs of the supplier's clientele base and the importance of service management skills. Emphasis will be given to allowing students to demonstrate these skills in an actual business environment. Prerequisite: HTM 101. Three credits. Offered fall and winter semesters.
HTM 268 Adventure Tourism. An introductory course exploring the rapidly growing and diverse market for activity-based tourism. This class reviews the provision, management and philosophy of outdoor activities and controlled adventure as well as identifying the motives and characteristics of the adventure traveler. Three credits.
HTM 290 Field Experience I. A semi-structured and supervised situation in which students receive basic training and directed work experience in selected entry-level positions consistent with their career preference. Emphasis on job competence and performance, professionalism and work relations. Management instruction in selected basic operational tasks will also be required. Prerequisite: 190 and permission. Two credits. Offered every semester.
HTM 318 Responsible Beverage Management. A look at the responsibilities and demands made of the contemporary beverage manager and ways to address them. Attention will be given to legal aspects, liability, social concerns, product knowledge, controls and operations, and responsible service. Certification in a recognized server training program will be required. Prerequisites: 213 and 361 or concurrency, with permission. Three credits. Offered fall and winter semesters.
HTM 333 Property Management. The care of the hospitality facility with emphasis on preventive maintenance, energy, management systems, security, and sanitation. Prerequisite: 101 or permission. Three credits. Offered fall and winter semesters.
HTM 343 Human Resource Management. A study of the relationship among work, human conduct, and human and organizational development fundamental to the service concern. A systems approach to staffing, training, scheduling, evaluating, and accounting for the human element in hospitality operations. Prerequisites: 101 or permission; junior standing. Four credits. Offered fall and winter semesters.
HTM 353 Meeting Planning. A study of the planning, marketing, execution, and follow-up of meetings, conferences, conventions, and package promotions. Prerequisites: MKT 350, HTM 222 or permission. Three credits. Offered fall and winter semesters.
HTM 361 Hospitality Law and Legislation. A study of hospitality and travel law, with emphasis on current legislative and lobbying activities. Consideration given to societal leverage in influencing and initiating legal and political activity and policy. Prerequisite: BUS 201 or permission; junior standing. Three credits. Offered fall and winter semesters.
HTM 373 Hospitality Information Analysis. A systematic approach to the gathering and analysis of data from operations. The course is structured to take the student from accounting system basics through the production of a variety of reports and budgets. The emphasis is on the utilization of the data for improved financial and objective-based decision-making. Prerequisites: CS 150, ACC 213, and STA 215; junior standing. Four credits. Offered fall and winter semesters.
HTM 380 Special Topics. Study of significant topics and issues not addressed in other courses. Previous topics have included beverage management, professional development, etiquette, club management, business and industry, food service, etc. Prerequisites: Junior standing: permission. One to four credits. Offered fall and winter semesters.
HTM 390 Field Experience II. A second semi-structured and supervised situation in which students receive further training and directed work experience in selected positions consistent with their career preference. Emphasis on job competence and performance, professionalism and work relations. Management instruction in selected operational tasks will also be required. Prerequisite: 290 and permission. Two credits. Offered every semester.
HTM 399 Independent Study. Study of an advanced topic of interest in hospitality and tourism management. Prerequisite: Permission. Variable credit. Offered every semester.
HTM 452 Hospitality Marketing. Applications of basic marketing principles and strategies to hospitality and leisure services. Discussions will define specific hospitality and tourism market segments and address the various personal and non-personal sales and promotional tools available to the manager of an intangible product. Prerequisites: STA 215 and MKT 350. Three credits. Offered fall and winter semesters.
HTM 480 Critical Issues in HTM. A senior seminar designed to assess critical issues in hospitality and tourism and the impact of current events, trends and developments on hospitality and tourism administration. Open to senior hospitality and tourism management majors and to others by permission of instructor. Three credits. Offered on sufficient demand.
HTM 490 Senior Internship. A structured experience designed to provide management training and career direction in helping students articulate from academia into a management track or staff position in their chosen field. Prerequisites: 290 and 390 or their equivalents; senior standing; permission. Two credits. Offered every semester.
HTM 495 Hospitality Administration (Capstone). Capstone class providing a framework to view the discipline, industry, and management from a perspective incorporating the economic, social, cultural, environmental, political, technological, and physical aspects. Emphasis on a broad managerial perspective to critically assess the issues facing the profession. Prerequisite: completion of the HTM core through the 300 level: senior standing. Three credits. Offered fall and winter semesters.
HTM 499 Independent Research. Supervised research in hospitality and tourism management for junior and senior majors. Prerequisite: Permission. Variable credit. Offered every semester.
HTM students receive faculty mentorship and professional academic advising via:
College of Community & Public Service
Undergraduate Advising Center
www.gvsu.edu/ccpsadvising
261C DeVos Center
Phone: 616-331-6890
Fax: 616-331-6889
email: ccpsadvisor@gvsu.edu
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