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To view the official course description, including pre/co requisites, credit hours, and when it is offered, click on the course number.
HTM 10000 Introduction to the Hospitality and Tourism Industry
Prerequisite: None
Semester Offered: Fall
An overview of the supervisory careers, opportunities, and responsibilities in the foodservice, lodging, and tourism industry; including historical developments, pioneers, and industry leaders; representatives of companies from the three areas.
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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.
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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.
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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.
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HTM 18100 Lodging Management
Prerequisite: Hospitality and Tourism Management majors only
Semester Offered: Fall, Spring, Summer
Concepts of organization, communication, ethics, and policy formulation in hotels, with emphasis on the front office. Introducing the basic techniques and trends in systems and equipment available to meet the needs of the management and the guest.
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HTM 19100 Sanitation and Health in Foodservice, Lodging, and Tourism
Prerequisite: College of Consumer & Family Sciences majors only
Semester Offered: Fall, Spring
Food safety and other health related issues in the hospitality and travel industries. 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.
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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.
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HTM 23100 Hospitality and Tourism Marketing
Prerequisite: Hospitality and Tourism Management majors only
Semester Offered: Fall, Spring
Provides students with a customer-oriented approach to marketing in hospitality and tourism. Techniques available to hotels, restaurants, tourism and travel businesses are described and evaluated, including packaging, the travel trade, advertising, sales promotion, merchandising, and personal selling.
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HTM 24100 Managerial Accounting and Financial Management in Hospitality Operations
Prerequisite: College of Consumer & Family Sciences majors only; and HTM 14100
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.
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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.
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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.
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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
Supervised and structured industry practical experience. Requires signed learning agreement between student and employer prior to initiating internship; a minimum of 400 work hours 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)
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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.
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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 concepts of management of people for effective operations in foodservice, lodging, and tourism involving supervisory development and communications; the pretesting, training, and evaluating of employees; and the development of attitudes and morale of people working together.
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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.
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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.
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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.
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HTM 33100 Hospitality and Tourism Sales and Service
Prerequisite: Hospitality and Tourism Management majors only; and HTM 18100 & HTM 23100
Semester Offered: Fall, Spring
Analysis of methods used by sales and service departments in hospitality and tourism. Emphasis on selling, planning for, and servicing all aspects of meeting and convention business.
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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.
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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 will investigate e-commerce in three areas - travel & tourism, lodging, and foodservice. On-line business models, structures, systems and management practices for the e-commerce sector are evaluated.
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HTM 37200 Global Tourism Geography
Prerequisite: College of Consumer & Family Sciences majors only
Semester Offered: Fall
Analysis of U.S. and world travel destinations, including the exploration of principal geographic features, population centers and attractions, customs and traditions, habits, festivals, and events, as these relate to the hospitality and travel industry.
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HTM 37300 Travel Industry Operations and Technology
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 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.
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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.
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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
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.
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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
Semester Offered: Fall, Spring
Rights and duties of innkeepers, food operators and tourism organizations. Topics include civil rights, contracts, and negotiable instruments.
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HTM 44100 Financial Management for the Hospitality Industry
Prerequisite: Hospitality and Tourism Management majors only and HTM 24100; Pre or concurrent requisite HTM 34100
Semester Offered: Fall
Introduction to financial analysis and managerial accounting application in hospitality operations. Topics covered may include risk and return, valuation, contemporary approaches to cost-volume-profit analysis, food and beverage cost control, ratio analysis, working capital management, capital budgeting, income tax planning, and operations research techniques.
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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)
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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 an international theme 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.
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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 of feasibility and development activities, with emphasis on strategic planning, design of systems and models and problem analysis.
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HTM 50100 Research Methods in Hospitality and Tourism
Semester Offered: Spring
Introduction to behavioral research design and the development of research proposals.
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HTM 50101 Statistical Laboratory
Co requisite: HTM 50100
Semester Offered: Spring
Introduction to the use of software used in behavioral research projects.
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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.
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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.
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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.
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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.
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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.
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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.
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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: Spring
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.
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