Explores the hospitality and tourism industry, including, but not limited to, lodging, food and beverage, and meeting and event planning. This course enables students to explore career options, see parts of the industry firsthand, and understand this dynamic global industry through a community-based learning perspective. Offered fall and winter semesters.
Winter 2024 - Online Fall 2024 - Online Winter 2025 - Online
Customer service training can provide the foundation for multiple opportunities in the hospitality sector. Quite simply, businesses lose money and customers because of poor customer service. This course is designed to develop skills and techniques needed to become an engaged customer service professional. Offered every semester.
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 beverages are included. Fulfills Cultures - Global Perspectives.Offered winter semester.
Winter 2024 - Online Spring/Summer 2024 - Online Fall 2024 - Online Winter 2025 - Online
This course covers food safety best practices in food production, manufacturing, and preparation to different situational contexts, such as: agriculture, food recovery projects, and commercial and/or charitable food distribution sites. Students will be required to complete the ServSafe online Course and Certification exam. Offered fall semester.
Fall 2024 - Online
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. Fulfills Cultures - Global Perspectives. Offered fall semester. Prerequisite: HTM 101 suggested.
Spring/Summer 2024 - Online Fall 2024 - Online Winter 2025 - Online
This course examines the cultivation, supply, and use of cannabis throughout history. It discusses cannabis prohibition in the U.S. and the impact legalized cannabis has had upon popular culture, socio-political issues, and social and restorative justice. It also examines the development of a legitimized cannabis industry, along with hospitality infusions. Offered every semester.
An introduction to the dynamic domestic (U.S.) tourism and recreation / leisure industries, focusing on their strong linkages to both non profit and for profit oriented providers. Emphasis is given to entrepreneurship, economic development, sustainability, career opportunities, and the management of organizations. Offered on sufficient demand.
In states with legalized cannabis, reforms have sparked lively debates in the hospitality and tourism industry about the content of competing regulations. This course examines the impact of cannabis upon various disciplines within the industry, including food service and lodging, tour operators, and meeting and events. Offered fall semester.
The application of managerial practices and processes to food preparation, production, safety, and sanitation.
Consideration of selected topics not ordinarily dealt with in other courses. Topics to be determined by faculty interest and student request. Offered on sufficient demand.
Winter 2024 - Hybrid
This course is a complement to the experience while participating in the Walt Disney World/Land College Program. Central components include recognizing the need to network, exploring the Wonderful World of Disney (so students learn how to provide better service to guests), and clarifying student career goals. Offered fall and winter semesters. Prerequisite: Permission of instructor.
Fall 2024 - Online Winter 2025 - Online
This course is a complement to the experience while participating in the Walt Disney World/Land College Program. Central components include advanced implementation of Disney's successful guest service standards, identifying proven techniques, and application of these techniques in other enterprises, as well as participating in service-learning opportunities. Offered fall and winter semesters. Prerequisite: Permission of instructor.
A semi-structured experience in which students receive basic training in selected entry level positions consistent with their career preference. Emphasis is on job competence and performance, professionalism, and work relations. Management instruction in selected basic operational tasks will also be required. Offered every semester. Prerequisites: HTM 190 and permit required.
This course provides an introduction and examination of the Farm-to-Fork movement within food service industries perspectives. The evolution involved in bringing safe sustainable food from local farms and producers to local food service businesses will be explored, with emphasis on ingredients and the difference fresh, locally sourced products make. Offered fall and winter semesters.
Fall 2024 - Hybrid
Cannabis retail managers must demonstrate responsibility to customers, employees, regulatory bodies, and local communities. This course examines demands made of contemporary cannabis retail managers. Particular attention paid to best practices for navigating regulations, liability and social concerns, product knowledge, controls/operations, security issues, and responsible cannabis service. Offered every semester.
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. Offered fall semester. Prerequisites: HTM 213 and HTM 361.
Winter 2024 - Online Winter 2025 - Online
This introductory course is a comprehensive overview of the theory and procedures associated with managing festivals and special events. The role of marketing and communication, environmental planning, creation of event strategies, governmental involvement, and entrepreneurial perspectives of event management are augmented with experiential learning in a real-time regional festival or special event. Offered fall and spring/summer semesters. Prerequisite: HTM 101.
Spring/Summer 2024 - Hybrid
The management of the hospitality facility with emphasis on preventive maintenance, energy, sustainability, and security. Offered fall semester. Prerequisite: HTM 101.
Learn how sustainability systems are integrated, marketed, and assessed in the live events industry including but not limited to conferences, meetings, tradeshows, festivals, concerts, professional sporting events, and social gatherings, through a hands-on experiential perspective. Offered every semester.
Winter 2024 - Hybrid Fall 2024 - Hybrid Winter 2025 - Hybrid
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. Offered fall and winter semesters. Prerequisites: HTM 101 or permission, fulfillment of general education Foundations - Writing, and junior standing.
Winter 2024 - Hybrid Spring/Summer 2024 - Online Fall 2024 - Hybrid Winter 2025 - Hybrid
Learn the role corporate social responsibility (CSR) plays in organizational strategy from the corporate, non-profit, small business, and community perspectives in developing human, economic, brand, and environmental capital within the tourism industry. Determine how CSR can achieve triple bottom line (people, planet, and profit) outcomes. Includes an experiential learning component. Offered every semester.
Fall 2024 - Hybrid Winter 2025 - Hybrid
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. Offered fall and winter semesters. Prerequisite: BUS 201.
Spring/Summer 2024 - Online
A study of geotourism, tourism that sustains or enhances the geographic character of a place. Topics include community development, land use and planning, conservation of resources, and tourist satisfaction and marketing, with the purpose of sustaining or enhancing the environment, culture, aesthetics, heritage, and the well-being of a place's residents. Part of the Sustainability Issue. Offered fall and winter semesters. Prerequisites: Junior standing and HTM 202 (recommended).
An examination of the relationship between generic theory and applied research in the hospitality and tourism industry. This course examines the purposes, applications, procedures, constraints, and management of applied research utilizing community-based learning. Examples of quantitative and qualitative research are compared and contrasted. Offered fall and winter semesters. Prerequisites: HTM 101 and STA 215.
A semi-structured experience in which the student will receive basic training and work experience in selected, preferably rotational, entry-level positions, consistent with the student's career choice. Emphasis is on job performance, professionalism, work relations and self-management. Offered every semester. Prerequisites: HTM 290 and permission.
Study of an advanced topic of interest in hospitality and tourism management. Offered every semester. Prerequisite: Permission.
This course provides a comprehensive overview of tourism development theories as well as an analytical approach to worldwide development issues. The roles of stakeholders are evaluated with a focus on applied theoretical discussions regarding development and sustainable management of tourism destinations and attractions through a community-based learning framework. Offered winter semester. Prerequisite: HTM 202 or permission of instructor.
This advanced course builds on fundamentals acquired in prior food and beverage curriculum and internships. Utilizing a community-based learning format, central components include leadership theory; planning, control, and analysis of food and beverage operations; customer expectations and service. Examination of current trends will vary by semester. Offered winter semester. Prerequisites: CIS 150, HTM 213, and HTM 290.
This advanced course in lodging management builds on fundamentals acquired in prior lodging curriculum and field internship experience. Utilizing a community-based learning format, central components include multiple unit property management, franchising, budgeting and labor, environmental design, risk management, and leadership theory. Examination of current trends vary by semester. Offered fall and winter semesters. Prerequisites: HTM 222 and HTM 290.
Winter 2024 - Hybrid Winter 2025 - Hybrid
This advanced course in meeting and event management builds on fundamentals acquired in prior sales and events curriculum and internships. Students will learn leadership theory, ethics, program design and logistics for myriad events, destination marketing, event sponsorship, and risk management through a community-based lens. Examination of current trends. Offered fall semester. Prerequisites: HTM 240, HTM 253, and HTM 290.
Applications of basic marketing principles and strategies to hospitality, tourism, and leisure services. Discussions will define specific market segments and address the various marketing, promotional, and communication mix tools available to the hospitality and tourism industry. Offered fall and winter semesters. Prerequisites: STA 215 and either MKT 300 or MKT 350.
A structured experience in which the student will receive basic training and work experience in selected, preferably rotational, entry-level positions, consistent with the student's career choice. This course is designed to encourage more supervisory/managerial opportunities to aid in the student's professional development, and their determining a career path at graduation. Offered every semester. Prerequisites: HTM 290 and HTM 390 or their equivalents, senior standing, and permission.
Capstone class provides 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. Offered fall and winter semesters. Prerequisites: HTM 343, HTM 373, and HTM 375 .
