HOSPITALITY AND TOURISM PROGRAM

Students who major in Hospitality and Tourism Management (HTM) are prepared to become management professionals who possess the hospitality, entrepreneurial, and advisory skills necessary to make positive contributions to the industry. Students with this major are prepared to assume entry level management and leadership positions in varied facets of this dynamic industry. HTM requires 36 credit hours of Hospitality and Tourism Management courses and 3 credit hours of Hospitality and Tourism Management electives.

The Hospitality & Tourism Management Program prepares students to become management professionals who posses the hospitality, entrepreneurial, and managerial skills and competencies necessary to make positive contributions to the hospitality industry, including enhancing operational efficiency and effectiveness- and the financial viability- of organizations in the hospitality industry.

OBJECTIVES:

Through the curriculum and related organizations and activities, the Hospitality & Tourism Management program seeks to promote the achieving of the following objectives:

1. to design and continuously monitor a curriculum consistent with the needs of the hospitality industry and the community, with mechanisms for implementing change as the industry changes;

2. to prepare students with a common body of knowledge in hospitality administration, to include effective oral and written communications skills, food production, procurement management, leadership evaluation, control techniques, accountability, entrepreneurial strategies, and computer literacy;

3. to prepare students to accept leadership roles through classroom seminars, and in-service learning;

4. to prepare students to solve managerial and business problems and make rational and effective managerial decisions.

HOSPITALITY & TOURISM MANAGEMENT

The following courses are required for Hospitality and Tourism Management majors:

45-100. Introduction to the Hospitality Industry
45-108. Introduction to Tourism Concepts
45-207. Sanitation & Safety
45-214. Internship I
45-305. HTM Cost Control
45-311. Food Production Management
45-314. Internship II
45-349. HTM Managerial Finance
45-355. Lodging Operations
45-405. Supervision in Hospitality Management
45-417. HTM Law & Legal Environment
45-445. Restaurant Management
45-490. Event Planning and Management