Hospitality Management & Tourism

ECO 201

This course will introduce you to the economic way of thinking and provides basic tools of economic theory used to study markets, individual consumer behavior, and the behavior of firms. It employs concepts such as scarcity, opportunity costs, tradeoffs, marginal thinking, and gains from trade. This course will examine how markets work and how supply and demand interact to determine prices, explore market failure such as externalities, the tragedy of the commons and public goods and the role of the government in market activity. Students will also be introduced to theories of the firm and individual behavior, competition and monopoly, and welfare economics. Students successfully completing this course should leave with an understanding of these basic economic principles and their applicability to real world situations. Students should also be able to incorporate the tools of economic analysis into their own decision-making processes as they weigh costs and benefits to make choices.

HMT 270

An introduction to the structure, operation and characteristics of domestic and international tourism. Topics include transportation modes, destination planning and marketing, wholesale and retail travel agent agreements; geographic, social and cultural aspects of tourism.

Prereq: HMT 120. For Hospitality Management and Tourism majors only.

DHN 241

This course covers the principles of food microbiology, important food borne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of food borne diseases and other microbiological problems. It leads to certification from the National Restaurant Association.

ECO 202

A study of how society's needs are satisfied with the limited resources available. Topics include contemporary issues such as inflation, unemployment, economic growth, international dependencies, and how public policy deals with them. A critical understanding of the U.S. and global economies will enhance your value as a manager or executive of a business (whether for-profit or non-profit), as a family member dealing with jobs and financial decisions, and as a voter in a democracy. The course will allow you to become knowledgeable of, and able to critically think about, the major macroeconomic issues of unemployment, jobs, recessions, economic growth, inflation, deflation, oil prices, monetary policy, the Federal Reserve, fiscal policy, budget deficits, the national debt, international trade, international finance, and the financial system.

Prereq: ECO 201.

ACC 201

This course is designed to provide an introduction to financial accounting from the users' perspectives. Its primary purposes are to promote understanding of financial accounting information for decision making purposes and to focus on financial accounting's role in communicating business results.

Prereq: Successful completion of 27 semester credit hours or consent of the School of Accountancy Director.

STA 296

Introduction to principles of statistics with emphasis on conceptual understanding. Students will articulate results of statistical description of sample data (including bivariate), application of probability distributions, confidence interval estimation and hypothesis testing to demonstrate properly contextualized analysis of real-world data.

Prereq: MA 113, MA 123, MA 137, or equivalent.

HMT 308

This course provides an overview of the principles of food and beverage concepts, menu development and food service operations in various segments of the hospitality and tourism industries. Food and beverage demonstrations and labs are included. A fee to cover materials and activities may be assessed from students. Lecture 2 hours; laboratory 2 hours per week.

Prereq: HMT 120; DHN 241; Hospitality Management and Tourism Majors only.

HMT 350

This course explores the skills and role of revenue managers in hospitality management as well as discussing the benefits of revenue management practices and systems.Consideration is given to concepts such as pricing, value, forecasting, inventory, distribution and evaluation as it relates to maximizing revenue in hospitality.

Prereq: HMT 120 and ACC 201.For Hospitality Management and Tourism Majors only.

ACC 202

An introduction to the use of accounting data within an organization to analyze and solve problems and to make planning and control decisions.

Prereq: ACC 201, or ACC 221, or consent of School of Accountancy Director.

RTM 340

Self-assessment of students' strengths, limitations, and career aspirations. Preparation of reference files, letters, and resumes. Identification of and application to department-approved agencies for completion of internship experience.

Prereq: "C" or above in HMT 270 or MAT 237 and Sophomore standing or higher.

MKT 300

The literature and problems in the retail distribution of consumers' goods, wholesale distribution of consumers' goods, industrial goods, sales organizations, sales promotion and advertising, and price policies.

Prereq: Sophomore standing or higher.

MGT 301

A broad introduction to managing organizations. This course focuses on managerial functions and activities of planning, organizing, leading and controlling. After taking this course, students will have a good understanding of what’s involved in managing people and organizations.

Prereq: Sophomore standing.

FIN 300

An introduction to the basic principles, concepts, and analytical tools in finance. Includes an examination of the sources and uses of funds, budgeting, present value concepts and their role in the investment financing and dividend decision of the corporate enterprise.

Prereq: ECO 201, ECO 202, ACC 201, ACC 202, MA 123 or MA 137, STA 296 or equivalent, or consent of department.

RTM 345

A survey of the special characteristics, problems, and methods for managing service-oriented organizations. Students will learn principles of services and guest services management in order to see how they can be used in managing any service organization. The course also introduces quantitative techniques associated with managing organizations in the service sector. Upon completion of the course, the students will be able to apply the concepts to their work experiences.

Prereq: "C" or above in HMT 308 or MAT 237.

RTM 499

Provides prospective HMT and MAT professionals a 320-hour, 8 week learning experience in a selected agency or organization, under the joint supervision of a qualified manager and a university internship supervisor. More specific details are available in the RTM Internship Manual.

Prereq: 'C' or better in HMT 120 or MAT 114, HMT 210 or MAT 120, HMT 270 or MAT 237, HMT 350 or MAT 315, RTM 340 and RTM 345 plus 100 approved hours of pre-internship experience.

DHN 342

An introduction to the production and service of food in quantity, to include the application of production techniques and controls, menu planning and service. Lecture, two hours; laboratory, 4.5 hours per week.

Prereq: DHN 302 or HMT 308; DHN 241; Limited to Dietetics and Hospitality, Management and Tourism Majors.

RTM 425

Demonstrate knowledge of human resource management and its role in retail business including: employment, training, performance management, compensation, and providing a safe, ethical and fair environment. This course is a Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK.

Prereq: Completion of UK Core Comp and Comm requirement, junior standing or higher. Limited to HMT and MAT majors.