100 Level HTM Courses

100 Introduction to Hospitality & Tourism Management

Scope, components, development, and future of the hospitality industry. Background on industry structure; overview of specialized areas relating to the management of food service, lodging, and travel operations.

103 Guest Lecture Series I & II (0.5 credit)

Industry speaker series addressing a variety of professional topics for HTM majors including current industry events, business operations and future trends.

104 Guest Lecture Series I & II (0.5 credit)

Industry speaker series addressing a variety of professional topics for HTM majors including current industry events, business operations and future trends.

150 Food Production Management

Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking theory, and application of food preparation techniques. 2 class hours, 3 laboratory hours per week. Enrollment limited to HTM, Home Economics Education, and Human Nutrition majors.

191U Seminar: Industry Experience (1 credit)

Students prepare documentation (resumes, job descriptions, etc.) of relevant hospitality and tourism industry experience, grouping the data into functional and managerial areas. Faculty assess the material to determine if some online program courses may be waived; further, students may be invited to participate in the UWW process by which they can develop an experience-based portfolio to present. Restricted to online program students only.

196 Independent Study

The undertaking of a special problem or independent study in the hospitality field not available in regular course offerings. Conducted under the supervision of a sponsoring faculty member.

 

200 Level HTM Courses

240 Hotel Operations

Practices and systems utilized in the operational management of the front office, reservations, uniform service, and housekeeping areas within a hotel. Prerequisite: HT-MGT 100.

250 Food Service Management

Management of both commercial and institutional food service operations. Includes: management by menu concept, site selection process, functional cycle of control (purchasing, receiving, storing, and issuing), production forecast, and scheduling. Development of operational and financial food and beverage cost controls, including menu pricing, budgeting, and internal/external sales analyses. Prerequisites: HT-MGT 100, 150.

255 Risk and Sanitation Management

Sanitation in food service operations; the handling of food. Emphasis on problems, procedures, maintenance, safety training, regulatory requirements, and food service sanitation certification. Prerequisite: HT-MGT 250.

260 Personnel Management

Human resource management in food service, hotels, and the travel industry. Functions of leadership motivation, job design, recruitment, wage and salary administration, performance appraisal. Training in health and safety.

291U Experienced-based Portfolio Assessment 1

Invited students will develop an experience-based portfolio to present for academic credit. Prerequisite: HT-MGT 191U. Restricted to online program students only.

292U Experienced-based Portfolio Assessment 2

Invited students will develop an experience-based portfolio to present for academic credit. Prerequisite: HT-MGT 291U. Restricted to online program students only.

296 Independent Study

The undertaking of a special problem or independent study in the hospitality field not available in regular course offerings. Conducted under the supervision of a sponsoring faculty member.

298i Practicum - Work Experience 1 (0.5 credit )

Work experience in the hospitality and tourism industry. Students must complete 300 hours of either paid or non-paid work. Employer verification required. First of two required practicums.

298o Practicum - Work Experience 2 (0.5 credit)

Work experience in the hospitality and tourism industry. Students must complete 300 hours of either paid or non-paid work. Employer verification required. Second of two required practicums.

 

300 Level HTM Courses

303 Guest Lecture Series III (0.5 credit)

Industry speaker series addressing a variety of professional topics for HTM majors including current industry events, business operations and future trends.

304 Guest Lecture Series III (0.5 credit)

Industry speaker series addressing a variety of professional topics for HTM majors including current industry events, business operations and future trends.

317 Casino Management (Fall only)

Casino Management is a course designed to introduce students to the development of gaming, the internal and external casino environment, marketing strategies, and the social, cultural, and economic issues of gaming. Empirical studies and current articles are used to supplement class readings.

318 Casino Products, Protection & Probability (Spring only)

Examines the various methods used to design, operate and protect casino slots and table games. Methods for the detection of cheating and various internal controls used in casinos will be explored. Prerequisite: HT-MGT 100 and STATISTC 111 or 141 or RES-ECON 211 or 212.

320 Hospitality & Tourism Law

Law as applied to hotel, food service establishments, and the travel industry; bailments, contracts, torts, regulations, insurance, and sanitation.

328 Hospitality & Tourism Ethics

Examination of ethical issues in contemporary society; focus on matters of relevance to the hospitality business world.

332 Convention Sales (Fall only)

Previously 381. Operational and marketing concepts in planning, developing, and implementing conferences and conventions in hotels, conference centers, and resorts. Prerequisite: MKTG 300 or 301.

334 Event Management (Fall only)

Previously 333 Special Events. Course requirements include planning and programming large-scale special events, and conferences as well as developing goals, objectives, and evaluation techniques related to these events. Prerequisite: HT-MGT 130 or 230.

335 Commercial Recreation (Spring Only)

Methods and issues pertaining to management of private enterprise recreation establishments. Corporations, franchises, and small private recreation establishments which provide leisure goods and services to the public.

336 Club Management

Exposure to club management enterprises which provide member services and resources. Includes the methods and issues of management of private country clubs, city clubs, and unique membership clubs. Prerequisites: junior standing, permission of instructor, HT-MGT 100.

338 Travel Agency and Tour Operation Management (Fall only)

Previously HRTA 233. Trends, operation, and management practices of travel agencies and tour operators. Emphasis on computerized reservation and accounting systems, tour development, and the interrelationships with other components of the travel industry. Prerequisite: HT-MGT 130 or 230.

344 Hotel Supervision

Emphasis on the applications of principles of management in hotel operations. Issues are explored from a supervisor and/or middle management perspective. In-class exercises supplement readings and case studies. Prerequisites: HT-MGT 200, 240, and Statistics.

346 Hotel Systems

Previously 340. Management principles and practices relating to the maintenance of lodging and food service facilities. Systematic control of hospitality spaces and engineering systems to safeguard customer and employee health, efficiently manage operations, and maximize physical value. Property Management and Revenue Management Sysmtes explored. Prerequisites: ACCTG 221, HT-MGT 240.

348 Advanced Hospitality Facilities Management

Management principles and practices relating to the design and delivery of services in the hospitality industry. Emphasis on the development of analytical skills. Topics include forecasting, service mapping, measuring, monitoring, and improving service quality, service standards and work measurement, location selection methods, and facility layouts. Prerequisites: STATIS 140, HT-MGT 200, 340, or 346.

354 Quantity Food Purchasing

Food distribution and merchandising processes as they influence the purchasing of food for food service operations; attention to the operation of food marketing and the selection of foods to meet the food service needs within the market concept. Prerequisite: HT-MGT 250.

355 Menu and Food Production Management

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities. Prerequisites: HT-MGT 150, 250.

356 Beverage Management

Introduction to wines, beers, and spirits. The identification of various types of beverages and their origin, production, and availability. Emphasis on the buying, pricing, control, storage, promotion, and selling of beverages in the hospitality industry. Prerequisites: HT-MGT 150, 250. Limited to HTM Seniors.

359 Food Service Nutrition

Advanced topics of nutritional food service as they specifically relate to customer and operator needs and requirements in commercial restaurants and institutional food service operations. Prerequisites: NUTR 130, HT-MGT 250.

368 Advanced Personnel Management in Hotels and Operations

Reports and discussion of current practices in personnel management in the hospitality industry. Prerequisite: HT-MGT 260.

370 Managerial Accounting for the Hospitality Industries

The use of accounting data for decision-making in hospitality industries, including ratio analysis, costing, profit analysis, and seasonal forecasting. Prerequisite: ACCTG 221.

382 Hospitality Marketing Management

How consumers go through the procedures of purchasing the travel product, and how they respond to that purchase. Applicable to all aspects of hospitality/travel management, especially to marketing. Prerequisite: MKTG 300 or 301.

383 Hotel and Restaurant Merchandising

Market environment in which the firm operates; communication principles and their application to sales goals; effective utilization of the techniques and tools of merchandising in hotel, restaurant, and similar hospitality industry enterprises. For seniors, others by consent. Prerequisite: MKTG 300 or 301.

385 Service Marketing in Hospitality and Tourism (Fall Only)

Application of marketing concepts to the service industry with the goal of developing marketing strategies from a service quality systems perspective unique to hospitality, tourism, resort, and leisure enterprises. Prerequisite: MKTG 300 or 301.

391 Seminars

- Mini-Series

A series of lectures and seminars covering a wide range of topics, usually with an orientation toward direct applications in the hospitality industry. Offered during Winter Intersession. Students must attend 10 of the 20 seminars, for which they pre-register. A final exam and 15-page paper are due later during the spring semester.

- Resort Management

A seminar focusing on the resort business, its history, planning, and development. Includes field trip to a resort destination or on a "floating resort."

392 Seminars

- Alternate Labor Resources

Introduces the employment potential of identified supported populations in the United States as employee resources for the hospitality industry. Topics include marketing employment opportunities to older workers, individuals with developmental disabilities, disadvantaged youth, minorities, and individuals with physical disabilities, among others. Undergraduates work one-on-one with clients in a kitchen and dining room laboratory. Prerequisite: HT-MGT 150.

- Labor Relations Problems

Labor relations problems related to hotel, restaurant, travel, and institutional management area; attention to negotiation, grievances, and collective bargaining.

394 Seminars

- Gaming and Casino Management

Casino Management is a course designed to introduce students to the development of gaming, the internal and external casino environment, marketing strategies, and the social, cultural, and economic issues of gaming. Empirical studies and current articles are used to supplement class readings.

395 Seminars

- Commercial Food Service

Selected case studies in the food service industry to enable students to develop analytical and decision-making abilities in solving management and operational problems. Limited to HTM seniors.

- Contract Food Service

Selected topics relevant to institutional food service as they relate to contract management. Emphasis on unique aspects. Limited to HTM seniors.

- Food Service System

Selected case studies and journal readings in the food serviced industry. Development of analytical and decision-making skills for solving management and operations problems. Limited to HTM seniors.

396 Independent Study

The undertaking of a special problem or independent study in the hospitality field not available in regular course offerings. Conducted under the supervision of a sponsoring faculty member.

397A Guest Lecture Series (HTM Online only)

Analysis of trends and practices by leaders of the hotel, restaurant, and travel field. Also, work experience in the hospitality and tourism industry. Students must complete 600 hours of either paid or non-paid work. Employer verification required. $220 per credit + $35 registration fee.

398 Practicum/Internship

Work as an "apprentice" with professionals in hospitality; integrate practical hospitality experience with a course of study. Full or part-time; on or off campus. Faculty sponsor required.

 

400 Level HTM Courses

403 Guest Lecture Series IV (0.5 credit)

Industry speaker series addressing a variety of professional topics for HTM majors including current industry events, business operations and future trends

404 Guest Lecture Series IV (0.5 credit)

Industry speaker series addressing a variety of professional topics for HTM majors including current industry events, business operations and future trends.

419 Gaming and Social Policy (Spring only)

An examination of the external casino environment including the social, psychological, cultural, legal and economic issues of gaming. Empirical studies and current articles are used to supplement class readings. Prerequisite: HT-MGT 317 or 318

433 Travel and Tourism Policy and Planning (Spring Only)

Social, economic, and environmental dimensions of tourism. Selected problems in travel and tourism including psychological, sociocultural, and economic impacts. Prerequisite: HT-MGT 130 or 230.

444 Advanced Hotel Management (Spring Only)

Seminar that is integrative in the diagnosis, analysis, and resolution of complex hotel business situations, emphasizing practical problem-solving skills and strategic management. Case analysis and computer simulations utilized. Prerequisite: HT-MGT 240.

455 Advanced Food Service Systems Administration (Spring Only)

Selected case studies, management simulations, and journal readings in commercial and non-commercial segments of the food service industry. Development of analytical and decision-making skills for solving management and operations problems. Limited to seniors. Prerequisite: HT-MGT 355.

457 Catering and Banquet Management

Analysis and evaluation of food and beverage systems in catering operations. Emphasis on planning, coordinating, and improving operations. Opportunities to plan and organize large on- and off-campus activities. Prerequisite: HT-MGT 355.

471 Advanced Hospitality Finance Management

Principles and concepts of financial management as related to the hospitality industry. Emphasis on computers as a tool for analyzing various financial aspects of hospitality organization. Prerequisite: HT-MGT 370.

484 Hospitality Research Methods

Introduction to the principles and methods utilized in applied research in the hospitality industry. Prerequisites: MKTG 300 or 301, Statistics.

491 Seminars

-Senior Seminar

Integrates previous coursework in HTM into real operational practices and philosophy through readings and case studies.

492 Seminars

- Hospitality Real Estate

Introduction and understanding of real estate, real estate transactions and ownership, financing, taxation, leasing, and development in the hospitality industry. Course satisfies educational requirements necessary for a Massachusetts sales license.

496 Independent Study

The undertaking of a special problem or independent study in the hospitality field not available in regular course offerings. Conducted under the supervision of a sponsoring faculty member.

498 Practicum/Internship

Work as an "apprentice" with professionals in hospitality; integrate practical hospitality experience with a course of study. Full or part-time; on or off campus.
Faculty sponsor required.