|
To view the official course description, including pre/co requisites, credit hours, and when it is offered, click on the course number.
HTM 10010 Introduction to the Hospitality and Tourism Industry
Prerequisite: None
Semester Offered: Fall
An overview of the basic dimensions of professionalism, customer service, sustainability, civic engagement, ethics, and the historical perspective that is integral to the hospitality and tourism industry. Students will also keep pace with current industry trends through guest lectures from executives of companies from foodservice, lodging, and tourism.
Get information on HTM 10010 course objectives, topics, and instructor.
HTM 10100 Hospitality and Tourism Student Seminar
Prerequisite: Hospitality and Tourism Management majors only
Semester Offered: Fall
Course assists the student new to Purdue to become acquainted with the Purdue system and with the HTM department and program. Information presented to assist students with developing strategies for academic and career-related success at Purdue.
Get information on HTM 10100 course objectives, topics, and instructor.
HTM 14100 Financial Accounting for the Service Industries
Prerequisite: College of Consumer & Family Sciences majors only
Semester Offered: Fall, Spring, Summer
Fundamental accounting principles and procedures applied to the hospitality and service industries. Includes study of the uniform system of accounts, financial statements, special purpose journals, and subsidiary ledgers unique to the hospitality and service industries.
Get information on HTM 14100 course objectives, topics, and instructor.
HTM 17300 Introduction to Tourism Management
Prerequisite: Hospitality and Tourism Management majors only
Semester Offered: Fall, Spring
This is an introduction to tourism management using a system approach that integrates a variety of hospitality and travel organizations and businesses. It focuses on the understanding of tourism from the perspectives of travelers and destinations, while identifying tourism's economic, socio-cultural, and environmental impacts on communities.
Get information on HTM 17300 course objectives, topics, and instructor.
HTM 18100 Lodging Management
Prerequisite: Hospitality and Tourism Management majors only
Semester Offered: Fall, Spring, Summer
Organization, management and operating procedures of lodging facilities. Guest-employee interactions will be analyzed along with current trends and cutting edge topics in the lodging industry. A history of the lodging industry will be discussed.
Get information on HTM 18100 course objectives, topics, and instructor.
HTM 19100 Sanitation and Health in Foodservice, Lodging, and Tourism
Prerequisite: College of Consumer & Family Sciences majors only
Semester Offered: Fall, Spring
This course introduces students to the foodservice component of the Hospitality and Tourism industry and explores food safety and other health related issues. Application of sanitation principles in restaurants, hospitals, schools, hotels, cruise ships, airlines, and international travel are covered. Students must pass a National Sanitation Certification Examination to receive credit.
Get information on HTM 19100 course objectives, topics, and instructor.
HTM 19700 First-Year Honors Seminar
Prerequisite: Admitted high school students who have either a 1200 combined SAT score (equivalent ACT score) or graduate in top 10 percent of class. Letter of invitation from the CFS dean.
A one-credit (each semester) first-year honors seminar consists of guest speakers and discussions of broad intellectual issues.
HTM 21200 Organization and Management in the Hospitality and Tourism Industry
Prerequisite: Hospitality & Tourism Management majors only; and (First semester sophomore standing or higher)
Semester Offered: Fall, Spring
Basic principles of planning, organizing, directing, and controlling human and physical resources will be addressed. Students will also learn how these principles can be applied to maximize the organizational effectiveness of hospitality and tourism businesses.
Get information on HTM 21200 course objectives, topics, and instructor.
HTM 23100 Hospitality and Tourism Marketing
Prerequisite: Hospitality and Tourism Management majors only
Semester Offered: Fall, Spring
This course teaches students a customer-oriented approach to marketing in hospitality and tourism. The role of marketing in an organizations' overall strategic planning is emphasized. Techniques available to hotels, restaurants, and other tourism businesses are described and evaluated including packaging, the travel trade, advertising, sales promotion, positioning and branding.
Get information on HTM 23100 course objectives, topics, and instructor.
HTM 24100 Managerial Accounting and Financial Management in Hospitality Operations
Prerequisite: College of Consumer & Family Sciences majors only; MA 15200 or higher and HTM 14100 or MGMT 20000.
Semester Offered: Fall, Spring, Summer
Managerial and financial analyses of numerical data used for decision-making. Consideration of systems, techniques, information types, and presentational forms used by hospitality management. Emphasis on situations oriented to the hospitality industry.
Get information on HTM 24100 course objectives, topics, and instructor.
HTM 29100 Quantity Food Production and Service
Prerequisite: College of Consumer & Family Sciences majors only
Co-requisite: HTM 29101
Semester Offered: Fall, Spring
An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Different production schemes and product flow are examined, and the relationship between back-of-the-house and front-of-the-house activities is discussed.
Get information on HTM 29100 course objectives, topics, and instructor.
HTM 29101 Quantity Food Production and Service Labs
Prerequisite: Consumer & Family Science majors only;
All students must hold a National Food Safety Certification;
HTM 19100 or F&N 12500 or F&N 44200; AND F&N 20200 or F&N 20500.
Co-requisite: HTM 29100
Semester Offered: Fall, Spring
Basic knowledge of foodservice operations. Students learn and develop food production and service skills in the HTM Cafe' and the John Purdue Room. Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in foodservice operations. All aspects of the dining experience are experienced by students.
Get information on HTM 29101 course objectives, topics, and instructor.
HTM 29700 Honors Seminar
Prerequisite: Admittance into the HTM Honors Program; First Semester Sophomore Standing or Second Semester Sophomore Standing.
Current issues facing the hospitality and tourism industry are presented and discussed. An emphasis is placed on exploring the various means used to study and understand these issues.
HTM 30000 Semester Internship Experience in Hospitality and Tourism
Prerequisite: HOSPITALITY & TOURISM MGMT majors only. (Departmental Approval Required)
Mechanism to recognize students in the Purdue system the semester they are off campus participating in an approved semester internship program with a hospitality company.
HTM 30200 Hospitality and Tourism Industry Internship
Prerequisite: Hospitality and Tourism Management majors only; and 6 credit hours HTM. (Departmental Approval Required)
Semester Offered: Fall, Spring, Summer
This course is a supervised and structured industry practical experience. Students are required to obtain a signed learning agreement with an employer prior to initiating the internship that includes periodic reviews from the employer. Students are also required to prepare and present a comprehensive written management report reflecting upon their internship experience. A minimum of 400 work hours is needed for each credit hour. Maximum number of credit hours given for a summer experience is one. Maximum number of credits given in a semester experience is two. (Departmental Approval required)
Get information on HTM 30200 course objectives, topics, and instructor.
HTM 31100 Procurement Management for Foodservice
Prerequisite: Consumer & Family Science majors only; and
Pre or concurrent requisite: HTM 29101.
Semester Offered: Fall, Spring
Identifies and describes food, supplies, and related merchandise used in the foodservice industry. Provides methods and criteria for recognizing quality, evaluating, specifying, purchasing, and inspecting these products. Discusses the use of technology in the purchasing component of the foodservice industry.
Get information on HTM 31100 course objectives, topics, and instructor.
HTM 31200 Human Resources Management for the Service Industries
Prerequisite: Hospitality and Tourism Management majors only and (First semester sophomore standing or higher)
Semester Offered: Fall, Spring
The principles and practices of managing human resources for effective operations of hospitality and tourism businesses will be covered including: Analysis and design of work, recruiting, selection, training and development, performance management, compensation, employee relations, and strategies for supporting organizational strategies.
Get information on HTM 31200 course objectives, topics, and instructor.
HTM 31400 Franchising
Prerequisite: Junior standing
Semester Offered: Summer
The study of franchise administration, operations, and marketing, with a special emphasis on hospitality-related franchises. Includes a study of the legal regulation of franchises, the franchisee-franchiser relationship, and unique problems in operating a franchise.
HTM 31500 Club Management and Operations
Prerequisite: Hospitality and Tourism Management majors only; and HTM 23100, HTM 24100 & HTM 31200
Semester Offered: Spring
A study of the organization, administration, operation, and opportunities within the private club industry, with emphasis on the manager's duties.
Get information on HTM 31500 course objectives, topics, and instructor.
HTM 31700 Business Etiquette for Managers
Prerequisite: None
Semester Offered: Fall, Spring
A review of contemporary standards of human interaction in the workplace. How manners, etiquette and style affect and enhance everyday dealings with others.
Get information on HTM 31700 course objectives, topics, and instructor.
HTM 32200 Hospitality Facilities Management
Prerequisite: Hospitality and Tourism Management majors only
Semester Offered: Fall, Spring
Technical and managerial issues relating to the operation and maintenance of the physical plant and equipment in hospitality industry facilities.
Get information on HTM 32200 course objectives, topics, and instructor.
HTM 33100 Hospitality and Tourism Sales and Service
Prerequisite: Hospitality and Tourism Management majors only; and HTM 17300, HTM 18100, HTM 19100 & HTM 23100.
Semester Offered: Fall, Spring
Application of sales and customer service methods used to generate revenues for hospitality and tourism businesses. Emphasis is placed on a hands-on-assignment which requires students to identify a product that they will market and sell,as well as participate in a sales blitz.
Get information on HTM 33100 course objectives, topics, and instructor.
HTM 34100 Cost Controls in Foodservice and Lodging
Prerequisite: Hospitality and Tourism Management majors only; HTM 24100; and pre-or concurrent requisite:HTM 31200
Semester Offered: Fall, Spring
Application of cost controls; development of cost-reduction methods through management policy and decisions; examination of cost-control techniques for food, labor, and supplies in addition to the emphasis on beverage management control.
Get information on HTM 34100 course objectives, topics, and instructor.
HTM 35100 E-Business for the Hospitality Sector
Prerequisite: Hospitality and Tourism Management majors only; HTM 17300, HTM 18100, HTM 23100, and (C&IT 13600 or CS 11000); and pre-or concurrent requisite: HTM 31200
Semester Offered: Fall
This course introduces the students to the technological foundation of the internet, e-business strategies and models, as well as the social and ethical issues concerning the internet. The students will gain a better understanding of how hospitality and tourism organizations conduct internet-based activities, and have integrated their online and overall business strategies.
Get information on HTM 35100 course objectives, topics, and instructor.
HTM 37200 Global Tourism Geography
Prerequisite: Hospitality and Tourism Majors only
Semester Offered: Fall
Introduction and analysis of specific world travel destinations, including the exploration of geographic features, customs and traditions, population centers, visitor attractions, political, religious, language and other cultural differences as these relate to the hospitality and travel industry. The course is designed to teach students specific geographic knowledge, and develop a deeper understanding and empathy for cultural values and traditions that exist outside their own culture.
Get information on HTM 37200 course objectives, topics, and instructor.
HTM 37300 Travel Industry Operations and Technology (not offered)
This class is designed to provide a comprehensive understanding of the roles, sizes, structure, operations, and relationships of travel industry organizations with a particular emphasis on travel agencies, tour operators and wholesalers, corporate travel management, incentive travel, and meeting-convention planners. The latest technologies of travel information and reservations technology are also reviewed in the class, including airline reservation and World Wide Web-based systems such as Travelocity, Expedia, and Preview Travel. The class is divided into two parts: lecture and laboratory (hands-on instruction on airline reservation systems using the SABRE program developed by American Airlines).
HTM 38110 Lodging Management II (offered beginning Fall 2010)
Prerequisite: Hospitality and Tourism Management majors only; and HTM 18100
Semester Offered: Fall, Spring
This course will add to and build upon the knowledge acquired in HTM 18100 Lodging Management. The class will provide an in-depth analysis of the role of service departments within a hotel such as housekeeping, front office, concierge and their role in maintaining positive guest relations. Components of guest satisfaction and guest loyalty programs will be reviewed, including their implementation and evaluation. The class will also review the latest industry issues and trends affecting all aspects and segments of the lodging industry including timeshare, condo hotels and the cruise segment.
Get information on HTM 38110 course objectives, topics, and instructor.
HTM 38200 Lodging Service Management
Prerequisite: Hospitality and Tourism Management majors only; and HTM 18100
Semester Offered: Fall, Spring
Covers aspects of the relationship between guest service departments in a hotel and the housekeeping department in maintaining positive guest relations. Principles and practices along with the functions and responsibilities of departments will be examined as they relate to guest services.
Get information on HTM 38200 course objectives, topics, and instructor.
HTM 38300 Resort, Cruise, and Entertainment Operations
Prerequisite: Hospitality and Tourism Management majors only; and HTM 18100
Semester Offered: Fall, Spring
This class provides a comprehensive analysis of the operations of different styles of resorts, as well as cruise lines, gaming, and other entertainment attractions. Operating structures, systems, and management practices are compared with traditional hotels. The resort development process is explained and alternative resort concepts are discussed, including resort condominium and vacation/interval ownership.
Get information on HTM 38300 course objectives, topics, and instructor.
HTM 39000 Undergraduate Special Problems
Prerequisite: Hospitality and Tourism Management majors only (Instructor Approval Required)
Individual or group participation in supervised reading, laboratory experiences, field experiences, or research in special areas of the field.
HTM 39200 Classical Cuisine (not offered)
Prerequisite: Hospitality and Tourism Management majors only; and HTM 29100/ 29101
Semester Offered: Fall
Supervised hands-on cooking experience to enhance competencies needed in professional cooking.
Get information on HTM 39200 course objectives, topics, and instructor.
HTM 39300 Advanced Foodservice Techniques
Prerequisite: Hospitality and Tourism Management majors only; and HTM 29100/ 29101
Semester Offered: Fall
The purpose of this course is to develop students' understanding of dining room management, give exposure to various service styles, and to extend their knowledge of gastronomy. Students will become familiar with the lines of authority found in various food service settings, and required to master the specifics of different service styles and service etiquette. Course is available as an elective for all students enrolled in Hospitality and Tourism Management.
HTM 39400 Advanced Service Practicum
Prerequisite: Hospitality and Tourism Management majors only; and HTM 29100/ 29101 & HTM 39300
(Departmental Approval Required)
Semester Offered: Spring
The purpose of this course is to provide students the opportunity to obtain greater service experience. Students are exposed to various service styles and event management. The functions range in size from 6 to over 1000 guests, and the level of service differs greatly. Students must be selected to enroll in course.
HTM 39700 Honors Independent Undergraduate Research
Prerequisite: First Semester Junior Standing or higher; Admission to CFS Honors Program.
Honors research. Individual research thesis projects undertaken with faculty supervision.
HTM 39800 International Special Topics
Course taken during an international experience that is recognized by the University.
HTM 39900 Special Topics in HTM
Various topics that may change from semester to semester are presented by HTM faculty.
HTM 41100 Hospitality and Tourism Law
Prerequisite: Hospitality and Tourism Management majors only; and HTM 21200 & HTM 31200.
Semester Offered: Fall, Spring
Overview of the fundamental legal framework that governs the conduct of hospitality and tourism managers. Topics include civil rights, contracts, court procedures, ethics, and risk management.
Get information on HTM 41100 course objectives, topics, and instructor.
HTM 44100 Financial Management for the Hospitality Industry
Prerequisite: College of Consumer and Family Sciences only; and HTM 24100( pre or concurrent requisite).
Semester Offered: Fall
This course deals with subjects and issues facing a hospitality financial manager. The primary purposes of this course are to understand the role of financial management, to learn analytic concepts and managerial tools to make capital investment decisions and to become familiar with major financial instruments and concepts such as time value of money, risk-return, bond and stock valuation, capital budgeting, cost of capital, capital structure and dividend policy.This course also handles hospitality-specific cases and readings for investments, capital structure , and dividends.
Get information on HTM 44100 course objectives, topics, and instructor.
HTM 49000 Independent Study
Independent study.
HTM 49100 Beverage Management
Prerequisite: Hospitality and Tourism Management majors only; and Age of 21 or older. (Departmental Approval Required)
Semester Offered: Fall, Spring
Principles and practices regarding the production, selection, purchasing, storage, and service of beverage alcohol in the hospitality industry. Certification in a Responsible Beverage Service Course is required to earn course credit. (Departmental Approval required)
Get information on HTM 49100 course objectives, topics, and instructor.
HTM 49200 Advanced Foodservice Management
Prerequisite: Hospitality and Tourism Management majors only; and HTM 21200, HTM 29100/ 29101, and HTM 34100. Pre or concurrent requisite HTM 49100
Semester Offered: Fall, Spring
Utilize managerial skills and techniques with planning, organizing, directing and controlling a full service restaurant operation. Management teams of two to three students develop, market, and operate a restaurant that is open to the public. Emphasis is placed on utilizing effective management skills to create a high quality, profitable operation with well planned systems and highly motivated, organized employees.
Get information on HTM 49200 course objectives, topics, and instructor.
HTM 49700 Honors Independent Undergraduate Research Thesis
Prerequisite: Second Semester Junior Standing or higher. Only open to students in Consumer & Family Sciences.
Independent research thesis for students who have been admitted into the CFS honors program.
HTM 49900 Feasibility Studies and Business Development in Hospitality and Tourism
Prerequisite: Hospitality and Tourism Management majors only and (first semester senior standing or higher); and HTM 21200, HTM 23100, and HTM 34100
Semester Offered: Fall, Spring
The study of business development. The course will cover all stages in the feasibility and development process. Emphasis will be on strategic planning, design of systems, models and problem analysis, leading to the opening of a successful hospitality or tourism business.
Get information on HTM 49900 course objectives, topics, and instructor.
HTM 50100 Research Methods in Hospitality and Tourism
Semester Offered: Spring
Introduction to behavioral research design and the development of research proposals.
Get information on HTM 50100 course objectives, topics, and instructor.
HTM 50101 Statistical Laboratory
Co requisite: HTM 50100
Semester Offered: Spring
Introduction to the use of software used in behavioral research projects.
Get information on HTM 50101 course objectives, topics, and instructor.
HTM 50200 Management Information Systems for the Hospitality Industry
Prerequisite: HTM 14100 or 34100
Semester Offered: Fall
Analysis and design of management information systems for hotels, restaurants, and the travel industry. Topics include cost and value information, data management, implementation of system and impact of information systems on hospitality organizations.
Get information on HTM 50200 course objectives, topics, and instructor.
HTM 52200 Foodservice Equipment
Prerequisite: HTM 32200
Semester Offered: Fall
Principles of selection, operation, and maintenance of foodservice equipment, including materials, structural details, design, cost, performance, and specification standards. Emerging technologies and new production methods are discussed.
Get information on HTM 52200 course objectives, topics, and instructor.
HTM 52300 Hospitality Facility Design
Prerequisite: HTM 29100, 29101, 32200 & lower level computer class
Semester Offered:Spring
Development of efficient work spaces for hospitality operations, with emphasis on space utilization, human factors, ergonomics, environmental concerns and development of work-flow patterns within functional areas and the facility as a whole. Introduction to the use of computer-aided design (CAD) to generate 2-dimensional drawings.
Get information on HTM 52300 course objectives, topics, and instructor.
HTM 53100 Hospitality and Tourism Marketing II
Prerequisite: HTM 21200, 23100, 49900
Semester Offered: Fall
Examination of the multi-dimensional marketing functions common to complex hospitality organizations.
Get information on HTM 53100 course objectives, topics, and instructor.
HTM 57100 Economics of Travel and Tourism
Prerequisite: HTM 21200, 23100, ECON 41500
Semester Offered: Spring
The course includes the set theory of tourism, cost-benefit analysis, tax policy impacts, and other economic and statistical aspects of tourism. The course will examine research designed to determine economic impacts of the hospitality and tourism industries.
Get information on HTM 57100 course objectives, topics, and instructor.
HTM 58100 Advanced Hotel Management
Prerequisite: HTM 18100
Semester Offered: Fall
A study of current service management theories as they apply to hotel management. Theory topics include strategic planning, hotel organization and communication, organizational leadership, and control systems. These topics will be discussed from the viewpoint of the hotel's general manager.
Get information on HTM 58100 course objectives, topics, and instructor.
HTM 59000 Problems in Hospitality and Tourism
Prerequisite: 12 credit hours of Hospitality Management courses.
Individual study in advanced subject areas. A course plan must be submitted to the supervising professor.
HTM 59100 Research Issues in Foodservice Management
Prerequisite: HTM 49900, 9 credit hours in Foodservice, & Senior Standing
Semester Offered: Fall
Research issues related to the foodservice industry and their short- and long-term implications. Topics will include essential issues in food safety, product development, foodservice consumer interests, food production, and waste management.
Get information on HTM 59100 course objectives, topics, and instructor.
|
