Beverage Management (HT-MGT 356)
Introduction to wines, beers, and spirits. The identification of various types of beverages; their origin, production, and availability. Emphasis on the buying, pricing, control, storage, promotion, and selling of beverages in the hospitality industry. All students must be 21 years of age by the first day of class in order to participate. Proof of age will be required on the first day of class. This 3 credit course is listed as HT-MGT 356.
Casino Management (HT-MGT 317)
Examines the history and development of gaming, casino operations including slots, table games, sports and Internet betting, credit and casino accounting, casino hotels and casino foodservice, and the marketing of the core gaming products. A central focus will be on current trends as well as the primary management and financial elements unique to operating a casino. Prerequisite: HT-MGT 100. This 3 credit course is listed as HT-MGT 317.
Club Management (HT-MGT 336)
Exposure to club management enterprises that provide member services and resources. Includes the methods and issues of management of private country clubs, city clubs and unique membership clubs. Prerequisite: HT-MGT 100. This 3 credit course is listed as HT-MGT 336.
Convention Sales Management (HT-MGT 332)
The use of personnel selling in the hospitality and tourism context. Specific attention is given to the meetings and convention markets for hotels and other lodging facilities. The emphasis is on improving students' interpersonal communication skills and implementing the use of industry software. Prerequisite: MARKETNG 301. This 3 credit course is listed as HT-MGT 332.
Entertainment Management (HT-MGT 397J)
An introduction to the entertainment industry for those students looking to pursue a career in the field of entertainment. Aim is to provide students with a basic understanding of the business of entertainment, focusing on the following segments: Film, Television, Radio, Theatre, Music, Travel/Tourism, and Sports. While the primary focus of the course is on the entertainment industry and how it relates to hospitality and tourism, students will also gain the tools to effectively manage and lead, organize, and market within the industry segments. Additional topics covered will include artist management, concert tour productions, publicity, contracts, branding, merchandising, trends and the internet. The course will also expose students to the social, economic and financial characteristics of the industry
Event Management (HT-MGT 334)
Introduction to the many functions of planning a meeting or event. Emphasis on project scheduling and planning an actual event including its inception, site selection, contract negotiations, selecting suppliers, obtaining sponsorships, and budgeting. This 3 credit course is listed as HT-MGT 334.
Food Service Management (HT-MGT 350)
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. Prerequisite: HT-MGT 100. This 3 credit course is listed as HT-MGT 350.
Gaming and Social Policy (HT-MGT 419)
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 100. This 3 credit course is listed as HT-MGT 419.
Mtg, Convention & Event Mgmt (HT-MGT 337)
Planning and programming large-scale special events and conferences. Developing goals, objectives, and evaluating techniques related to these events. This 3 credit course is listed as HT-MGT 337.
Restaurant Operations Management (HT-MGT 355)
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. This 3 credit course is listed as HT-MGT 355.
Transfer Connection (SCH-MGMT 291T)
This course will help you acclimate to the University, learn more about the industry you have chosen to study, enhance your career skills and learn how to navigate through SPIRE, the student information system.