HTA 156-3 Fundamentals of Foods. An introduction to the basic principles and techniques of food preparation.

 

HTA 202-3 The Hospitality and Tourism Industries. Introduction to the diverse aspects of the hospitality and tourism industries and the interrelationships between them. Historical development of the industries, trends, current issues and career opportunities will be examined.

 

HTA 206-1 Food Service Sanitation. (Same as Human Nutrition and Dietetics 206). Basic sanitation principles and application in food service. Employee sanitation training, s of the course. Upon completion of the course, students will be eligible for the sanitation certificate national exam.

 

HTA 302-3 Dimensions of Tourism. In-depth examination of the components of the travel and tourism industry, motivators to travel, and the various market segments. Also covers analysis of the economic, social, cultural and environmental impacts to tourism. Prerequisite: 202 or consent of instructor.

 

HTA 335-3 Beverage Management. Introduction to beers, wines and spirits. Legal responsibilities of alcohol service. Introduction to responsible beverage service and management. Lab fee<1>. Prerequisite: Restricted to hospitality and tourism administration majors only or consent of instructor.

 

HTA 360-4 Quantity Food Production. (Same as Human Nutrition and Dietetics 360) Selection and use of institutional foodservice equipment including specifications, cost and care; use of standardized formulas, techniques of quantity preparation, and service of food to large groups. Lab fee<1>.

 

HTA 361-3 Hospitality Development. Development issues in the hospitality industry. Case studies on purchase/construction issues, inflation and recession, fiscal management and expansion of hospitality firms. Family-owned and operated businesses and entrepreneurships will be addressed. Prerequisite: restricted to hospitality and tourism administration majors only or consent of instructor.

 

HTA 363-3 Purchasing Management in the Hospitality Industry. Managerial principles of purchasing in the hospitality industry, with emphasis on functions of purchasing agents, types of markets, and methods of purchasing. Restricted to hospitality and tourism administration majors only or consent of instructor.

 

HTA 371-3 Field Experience. Opportunity for supervised learning experiences in the student’s major. Prerequisite: restricted to majors only, sophomore status and consent of internship coordinator.

 

HTA 372-3 Front Office Management. Principles and concepts of effective front office management in the lodging industry. Prerequisite: specialization in hospitality and tourism, 202 or consent of instructor.

 

HTA 373-3 Food and Beverage Cost Control. (Same as Human Nutrition and Dietetics 373). Examination of the managerial responsibilities of the food and beverage manager in the hospitality operation. Management methods in budgeting, forecasting, cost control, and establishing operational policies and systems. Lab fee<1>. Prerequisite: restricted to food and nutrition majors only, Mathematics 108 or above, Accounting 210 or consent of instructor.

 

HTA 380-3 Hospitality Human Resources. The study of practices related to the management and development of human resources in the hospitality industry. Contemporary management issues specifically addressing the employment sanitation standards and safety regulations in the food service will be part challenges in hospitality and tourism will be covered. Prerequisite: 202, Specialization in Hospitality and Tourism or consent of instructor.

 

HTA 390-1 to 4 Special Studies in Hospitality and Tourism Administration. Enables students to pursue personal research interests in Hospitality and Tourism. Prerequisite: juniors and seniors only and consent of department.

 

HTA 400-1 Senior Seminar. Discussion of issues affecting hospitality and tourism professionals. Not for graduate credit. Prerequisite: 202, 380, senior status or consent of instructor.

 

*HTA 421-3 to 9 (3 per topic) Developments in Hospitality. This course will provide the students with the opportunity for an in-depth study of topics relating to their specific interest in the hospitality field. Any subject area may be repeated (a) food, (b) lodging and (c) travel. The topic within the subject area will be selected from issues, problems or developments in the hospitality field. Prerequisite: 202 or consent of instructor 3-9 credits.

 

*HTA 435-3 Hospitality Marketing Management. This course concentrates on marketing for hotel, restaurants and tourism. Problems and characteristics specific to the students will be able to develop a comprehensive strategy for marketing a hospitality operation. The starting point for the hospitality industry will be examined. By the end of the course students will be able to develop a comprehensive strategy for marketing a hospitality operation. The starting point for the development of hospitality marketing strategy assumes basic marketing knowledge has been derived from completing a previous marketing course. Prerequisite: 202 or 302 and Marketing 304.

 

*HTA 440-3 Hospitality Risk Management. Introduction to risk management, security, liability and contract management applicable to the awareness and/or operations of hotels, restaurants and resorts. Prerequisite: Specialization in hospitality and tourism, 202, Management 304 or consent of instructor.

 

*HTA 460-4 Food Service Management. The course includes practical experience in the operational administration of a food service facility. Provides students an opportunity to exercise their ability and creativity to manage a noon luncheon service for the Student Center Old Main Room. The lab involves situations in which students fill the different roles involved with food service management. Lab fee<1>. Prerequisite: specialization in hospitality and tourism, 202, 360, 373 or consent.

 

*HTA 461-3 Service Organization and Management. (Same as Human Nutrition and Dietetics 461). Managerial aspects of the hospitality industry as related to provision of quality service. Organizational structures, management techniques, decision-making abilities, ethics, leadership, and human resource issues are examined. Prerequisite: 202, 380, Management 304 or Psychology 323 or consent of instructor.

 

HTA 465-3 Convention Management and Services. This course serves as a primer to theunderstanding of the role meeting and convention planning business plays in hotel profitability. Students will explore successful procedures, practical insight, and foundational knowledge to succeed in convention management and services. Prerequisites: 202, 372, Management 304 or consent of instructor.

 

*HTA 473-3 Hotel Administration. An advanced hotel administration course covering contemporary management issues such as conference management, hotel security, strategic planning and hotel law. Prerequisite: Specialization in hospitality and tourism, 302, 372, Management 304 or consent of instructor.