HTR - Hospitality, Tourism, and Recreation

HTR 107 Intro to Hospitality Mgmt: 3 Credits (3 Lec)

(F, Sp) This course is designed to help students develop professional knowledge of the central theories, principles, and best practices related to the hospitality, tourism, and event management industries.

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Describe the composition, size, and growth of the tourism, hospitality, and travel industries
Be familiar with the hospitality industry and provide a general background of the elements and characteristics of the various segments
Identify the factors affecting the hospitality industry
Explain the cohesive nature of tourism, hospitality and travel businesses
Understand the fundamental operational principles associated with hospitality operations
Present relevant information and terminologies applicable to the lodging/accommodation and food and beverage sector
Summarize current customer service needs and trends
Discuss current hospitality career choices
Explain the managerial functions of Planning, Organizing, Staffing, Controlling, Directing, and Leading. ;

HTR 201 Hotel Management & Operations: 3 Credits (3 Lec)

(Sp) A holistic analysis of concepts, methods, and strategies that are necessary for success in the lodging and facilities industry.

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Have a better perspective of the lodging industry, both domestic and international.
Understand common lodging terms, and how they are used in the hotel industry.
Describe the basic organizational structure of a hotel.
Identify the relationship between a hotel’s operational departments and understand the role and responsibilities of a General Manager and departments in a hotel.
Comprehend the different forms of hotel ownership and management and hotel performance metrics.
Understand the issues related to managing a diverse workforce, security, and risk management in the global hotel industry.

HTR 202 Introduction to Event Management: 3 Credits (3 Lec)

(Sp) This course introduces the meetings, incentives, conferences, and events (MICE) industry by examining foundational concepts, key stakeholders, and core operational components. Through applied learning activities, students explore event planning processes, venues, sustainability, technology, legal considerations, and basic proposal development in preparation for advanced event management coursework.

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Identify and classify major sectors, stakeholders, and roles within the meetings, expositions, events, and conventions (MEEC) industry including organizers, sponsors, destinations, venues, and service providers.
Explain the fundamental components of event planning and operations, including destination selection, venue types, service contractors, and special events management.
Apply basic event management concepts to hypothetical event scenarios through introductory planning tools such as Requests for Proposals (RFPs) and floor plans.
Analyze venue and destination characteristics to determine their suitability for different types of meetings, exhibitions, and special events.
Evaluate the role of technology and sustainability practices in enhancing event effectiveness and guest experience.
Recognize and interpret foundational legal, ethical, and risk-related considerations relevant to meetings and events.
Integrate course concepts through reflective, visual, and collaborative assignments to demonstrate connections between theory and practice.
Demonstrate effective oral, written, and visual communication skills appropriate for introductory professional event management contexts.

HTR 204 Restaurant Management and Operations: 3 Credits (3 Lec)

(Sp) This course introduces the basics of restaurant management, operational concepts, methods, and strategies.

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Describe how the restaurant industry developed in the United States and outline the principal documents, policies, procedures, and operational systems present in restaurant operations.
Summarize and implement food safety sanitation procedures including factors that affect food safety, food borne illness, pest management, safe food storage standards, food waste management standards and documentation, equipment sanitizing, and appropriate personal hygiene.
Explain the differences in operational, financial, and organizational systems of various market segments within the restaurant industry.
Identify relationships between food and beverage operations and the lodging industry.
Summarize how restaurant businesses operate with the goal of maximizing profit.
Successfully analyze the operational effectiveness and efficiencies inherent in a range of industry segments within the restaurant sector.
Demonstrate the ability to formulate a business plan based upon a restaurant they have studied.
Complete current ServSafe Manager’s Coursebook, sit for and successfully pass the 5-year Certification examination to be a Certified ServSafe Manager.

HTR 205 Pathways to Career Advancement I: 1 Credits (1 Other)

PREREQUISITE: HTR 107. (Sp) The Pathways to Career Advancement I is for students in the Hospitality Management program. The course gives practical advice for navigating the hospitality industry and academic life college. Students will network with industry professionals and develop soft skills

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Explain what professionalism means in the hospitality industry
Develop oral and written communication skills
Identify internship, study abroad, and research opportunities available
Define work ethic and how it pertains to the hospitality industry

HTR 220 Sustainability in the Hospitality Industry: 3 Credits (3 Lec)

PREREQUISITE: HTR 107 or consent of instructor. (Sp) Personal definitions and ability to impact an operation and society are developed while understanding the tiers of sustainability: economic, social, environmental, and ethical. Students develop sustainable policies, practices, and strategies working with an industry partner

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Develop personal definition for social responsibility and apply to business case studies.
Debate equilibrium issues of incorporating the three tiers of sustainability: social, economic, and environment.
Apply knowledge of government regulations and industry standards in the management of natural and human resources.
Investigate conservation practices in the management of natural resources including water, energy, and materials used in hospitality properties.
Conduct audit(s) of local, participating businesses to determine inefficiencies in the use of water, energy, and materials and develop letter of suggestions and recommendations for the business.
Develop a waste management plan for a selected operation utilizing locally available resources and incorporating reduce, re-use, and recycling (Including a food recovery plan).
Calculate cost-benefit analysis of implementing sustainable business practices in the hospitality industry.
Examine benefits of business decisions based on the three tiers of sustainability: social, economic, and environmental.
Work in cross-functional teamsWithin a team, assign tasks, accept responsibilities, communicate information, share accountability for performance, and improve the contributions of underperformers

HTR 230 Fundamentals of Tourism Management: 3 Credits (3 Lec)

PREREQUISITE: HTR 107. (Sp) The class will focus on destination organization, marketing, management, development, and stewardship. Specific attention will be focused on marketing, intermediaries/stakeholders, technology, government, currency, travel/transportation, accommodations, food/beverage, attractions/entertainment, sustainability, current events, and challenges within the industry

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Explain the principles of modern business and organizational practices in tourism and hospitality.
Demonstrate critical thinking by applying analytical tools and techniques for problem-solving and decision-making in the fields of tourism and hospitality.
Demonstrate effective communication with groups necessary for a career in the fields of tourism and hospitality.
Describe the skills required and career options available in the dynamic and complex fields of tourism and hospitality.
Discuss and demonstrate understanding of current trends and topics in the tourism industry.

HTR 291 Special Topics: 1-4 Credits (1-4 Lec)

Courses not required in any curriculum for which there is a particular one-time need or given on a trial basis to determine acceptability and demand before requesting a regular course number.
Repeatable up to 12 credits.

HTR 298 Hospitality Management Internship: 3 Credits (3 Other)

PREREQUISITE: Consent of instructor, HTR 107 and HTR 201. (F, Sp, Su) An individualized assignment with a professional business in the hospitality industry to provide a guided field experience for underclassmen

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Explore a foundational understanding of a line of work that may be pursued in the future.
Demonstrate effective oral and written communication skills.
Use discipline principles to formulate questions, explore solutions, advocate, and solve real-world problems within the context of the internship experience.
Demonstrate ethical conduct appropriate to the professional community the student is serving.

HTR 330 Event Management: 3 Credits (3 Lec)

PREREQUISITE: HTR 107. (F) Using experiential learning, this course will cover planning, executing, and evaluating an event for a client

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Distinguish and explain a variety of meeting and event types as it applies to differentiating roles and responsibilities of convention, meeting, and event planners.
Incorporate sustainable initiatives and design into the meeting and experience(s).
Identify reliable budget goals and prepare a budget for an event.
Evaluate site/venue selection decision factors.
Assess and manage contract and liability issues as associated with a specific event.
Understand technology and audio-visual aspects related to event management.
Construct food, audio-visual, and logistic requirements into a Request for Proposal (RFP).
Analyze onsite management schemes and recommend event assessment techniques. ;
Use effective oral, written, and electronic communication skills.

HTR 335 Hospitality Facilities Management: 3 Credits (3 Lec)

PREREQUISITE: HTR 107, HTR 201. (Sp) This course is an introduction to the fundamental issues involved in the design and management of hospitality facilities. Emphasis is given to maintenance, energy use, occupational health and safety, design and conservation issues

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To identify important roles played by hospitality facilities
To understand construction costs by facility type and the long-term benefits of proper construction
To identify the principal categories of facility operating costs and factors that affect those costs
To describe facility components, layout, materials, quality and typed of construction, equipment and systems affect facility management
To summarize management’s responsibilities with regard to facility management
To understand the facilities department and the facilities manager
To understand typical maintenance requirements found and management contracts and franchise agreements ;

HTR 345 Revenue Management: 3 Credits (3 Lec)

PREREQUISITE: Grade of C or better in HTR 107, HTR 230, and BGEN 210 or consent of instructor. (Su) Students will learn techniques to maximize revenue and manage costs in the hospitality industry. The course covers topics such as food and labor cost control, strategies for increasing revenue, and techniques for effectively delivering products and services to customers

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Describe the concepts of revenue management and its state-of-the-art applications in the management of lodgings and restaurants.
Analyze the revenue management process.
Evaluate food, beverage, labor costs, and other cost management issues related to hotel and food service operations.
Apply revenue management to actual situations and develop recommendations for its application.
Discuss the use of optimization and other quantitative techniques for revenue management.
Set and update pricing and product availability across firm’s various selling channels in order to maximize its revenue and profit.
Learn the criteria of acceptance for a group business.
Read and assess STAR (Smith Travel Research) reports.

HTR 350 Hospitality Purchasing & Cost Control: 3 Credits (3 Lec)

PREREQUISITE: HTR 107, HTR 201, HTR 204. (F) Majors only. Purchasing and cost control functions of a hospitality-oriented firm have direct and significant impact on the profitability of the enterprise. This course further develops fundamental managerial accounting and financial management concepts from prerequisite courses for the successful management of the purchasing and cost control functions in hospitality organizations

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Evaluate the concepts related to planning, organizing, staffing, influencing and controlling functions within a food and beverage operation.
Plan for, analyze and control key cost ratios.
Interpret and analyze a Profit & Loss (P&L) Statement.
Apply ratios derived from financial statements.
Evaluate the factors that impact food, beverage & labor costs
Discuss and explain proper purchasing, receiving, storage, issuing, transferring, and basic inventory/production control processes
Identify problems and develop solutions related to day-to-day management of key cost and revenue drivers

HTR 365 Entrepreneurship & Innovation in the Service Industries: 3 Credits (3 Lec)

PREREQUISITE: HTR 107, HTR 201, and HTR 204. (Sp) Majors only. Changing guest preferences and increased use of communication and information technologies are inconsistent with many of the legacy processes in the hospitality industry. Integrating new technologies in the hospitality industry is challenging. This course provides a framework to identify optimal solutions that leverage innovative technologies, business models, and data to enhance and personalize hospitality guests' experiences. Specifically, the course will guide students through the innovation process to seek solutions that rely on data and provide frictionless, personalized experiences. The use of process management tools, exploration of hospitality challenges, discussions, and engagement with industry executives will enrich the learning experience and practical application of these concepts. Major emphasis is on the principles and practices of strategy in the rapid-pace environment of innovation, as focused on technology, sustainability, and entrepreneurship in the hospitality industry

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Define business strategy and explain its importance in managing organizations, innovations, and entrepreneurial ventures, utilizing theories of strategy to analyze relevant issues facing managers today, such as trends in technology and sustainability in the hospitality industry.
Explain, apply, and analyze core frameworks of organizational strategy, including industry and stakeholder analyses, core competencies and value chain analyses, business model analysis, lifecycle analysis, vertical integration, horizontal diversification, and global expansion.
Explain, apply, and experiment with the key tools for planning and implementation of strategy in organizations focused on innovation, as focused on technology and sustainability – specifically the hospitality business model canvas and lifecycle analysis.
Explain, apply, and experiment with innovative approaches to designing and implementing strategy (& products) in times of dynamic changes in technology and sustainability.
Apply the principles of product design and management as reflected by innovation in the hospitality industry. Design a hospitality solution based on the principles of product innovation design that is aligned with the business vision and objectives.

HTR 455 Advanced Hospitality Management & the Customer Experience: 3 Credits (3 Lec)

PREREQUISITE: HTR 107, HTR 201, and HTR 204. (Sp) This course focuses on knowledge and skills necessary to create and manage optimal customer experiences. Addresses The role of a quality servicescape in customer experiences, the interpersonal and managerial skills necessary to facilitate quality services, and professional trends in the provision of services

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Explain the psychology behind the creation of memorable experiences
Critically evaluate internal and external customers’ react to a hospitality environment
Develop a customer service experience map
Demonstrate skills for examining customer experience process
Analyze feedback; create process change to enhance the customer experience
Examine services and technologies that effect customers and employees
Identify psychological/social characteristics of customer satisfaction, service delivery processes, consumer/service encounters, service quality, and service recovery
Discover service processes and plans for guests with disabilities

HTR 475 Integrative Hospitality Simulation: 3 Credits (3 Lec)

PREREQUISITE: HTR 107 and HTR 201 or HTR 230 and Senior Standing. (Sp) Majors only. Designed to provide an opportunity for Hospitality Management seniors to practice integrating hospitality management and operations using simulation software

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Apply problem solving process within the hospitality context.
Choose business decisions to maximize financial performance.
Identify best operation practice in terms of HR, marketing and operation in hotels.
Design and evaluate hospitality business plans.
Assess current customer service needs and trends.
Plan effective marketing strategies for hotels.

HTR 490R Undergraduate Research: 1-6 Credits ()

(Sp) 12 credit max. Directed undergraduate research/creative activity which may culminate in a research paper, journal article, or undergraduate thesis. Course will address responsible conduct of research. May be repeated.

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Independent Study: Student learning outcomes vary.

HTR 491 Special Topics: 1-4 Credits ()

Courses not required in any curriculum for which there is a particular one-time need, or given on a trial basis to determine acceptability and demand before requesting a regular course number.
Repeatable up to 12 credits.

HTR 492 Independent Study: 1-3 Credits ()

(Sp) 9 credit max. Directed research and study on an individual basis.

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Independent study with separate syllabi for each student.

HTR 498 Hospitality Management Internship II: 2-12 Credits (2-12 Other)

PREREQUISITE: Senior standing in major. (F, Sp, Su) An individualized assignment with a professional business in the hospitality industry to provide a guided field experience
Repeatable up to 12 credits.

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Develop professional connections within the hospitality community
Practice professional verbal and written communication
Apply knowledge obtained in a classroom or lab setting to the internship
Develop and refine customer service skills
Gain an appreciation for and be able to articulate your skills and their application to on-going professional growth and work-related decisions
Develop leadership skills
Understand the difference between customer service and hospitality ;

HTR 499 Capstone: Hospitality Management Systems and Strategy: 3 Credits (3 Lec)

PREREQUISITE: NUTR 322 and senior standing. (Sp) This course serves as the capstone experience for students in the Hospitality Management: Sustainable Hospitality degree program. This course is structured around professional development, networking, and project work to develop understanding of strategic leadership, planning, and decision-making in today's global hospitality environment

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Identify concepts of strategic management, organizational behavior, and change processes within the hospitality industry.
Apply leadership and teamwork principles to manage operations, motivate employees, and uphold ethical and professional workplace standards.
Analyze internal and external environments of hospitality organizations to identify opportunities, threats, and areas for competitive advantage.
Evaluate strategic alternatives and decision-making frameworks to enhance organizational effectiveness and sustainability.
Demonstrate strong professional communication and networking skills through written reports, presentations, and engagement with industry professionals.
Synthesize key competencies from finance, marketing, operations, and human resources to inform data-driven business decisions.
Create a comprehensive business plan that integrates all aspects of hospitality management, demonstrating innovation, strategic thinking, and readiness for leadership in the industry.