Degree Programs:
School of Business
Bachelor of Science in Hospitality and Tourism Management Courses
- HTM-H 191 Food Service Sanitation (3 cr.) The application of sanitary and public health engineering principles to food services and lodging operations.
- HTM-H 310 Event Catering Management (3 cr.) P: Sophomore standing. Exploration of off premise and on premise catering requirement. Concept of event food management including menu planning, budget preparation, logistics management, guest relations and marketing.
- HTM-H 310 Event Catering Management (3 cr.) Exploration of off premise and on premise catering requirement. Concept of event food management including menu planning, budget preparation, logistics management, guest relations and marketing.
- HTM-H 315 Consumer Health (3 cr.) P: 30 + credit hours. This course is an overview or survey course of health products and services. The health system is large and complex. Therefore, the consumer needs to exercise proper discretion in selecting and properly utilizing the myriad of medical goods and services based upon personal values and decision-making skills. This course will also explore consumer issues related to proper selection of food and nutritional productions comparing different food labeling and costs. Chronic Diseases in America are discussed from a consumer health approach.
- HTM-L 310 Event Catering Management Lab (1 cr.) P: HTM-H 191 and or HTM-H 310. Students will apply their knowledge of food and catering to execute and evaluate catered events.
- HTM-R 355 Outdoor Recreation Consortium (3 cr.) P: Sophomore standing. This experiential learning course is designed to convey both practical information and direct experience to students about components of outdoor recreation. To accomplish this goal, students are taught practical skills at the Kokomo campus (e.g., basic survival, orienteering, fire-starting, etc.) and then they embark on a week-long camping trip at a state or national park (e.g. Great Smokey Mountain National Park or and Indiana State Park). On the trip, students will set up a base camp followed by daily excursions.
- HTM-T 100 Introduction to Tourism Studies (3 cr.) Travel, trends, travel-modes, and economic impact on destination area. Emphasis on local, regional, and national tourism.
- HTM-T 171 Introduction to Convention/Meeting Management (3 cr.) An overview of the conventions, expositions and meetings industry. Focus will be on the operational aspects of various industry segments and the intra-industry of each.
- HTM-T 181 Lodging Industry Operations (3 cr.) Concepts of organization, communication, ethics and policy formulation in the front office. Introducing the basic techniques and trends in systems and equipment available to meet the needs of the management and the guest.
- HTM-T 191 Sanitation and Health in Food Service, Lodging and Tourism (3 cr.) The application of sanitary and public health engineering principles to food service and lodging operations.
- HTM-T 210 Special Event Management (3 cr.) P: HTM-T 171 Course topics include planning for social events such as themed parties, weddings, balls, fundraiser recognition and entertainment events.
- HTM-T 218 Wines of the World (3 cr.) P: 21 years of age. An examination of wines produced in other countries, identifying the characteristics of the growing regions, types of wines produced, economic considerations of purchasing imported wines and marketing these wines to increase beverage sales.
- HTM-T 219 Management of Sports Events (3 cr.) Amateur or professional sport event planning will include discussion of site selection, logistics, personnel, marketing, economics, and legalities of hosting an event.
- HTM-T 271 Mechanics of Meeting Planning (3 cr.) P: HTM-T 171. An analysis of details pertinent to the organization and execution of a meeting. Topics include finances and contracts, site selection, program development, marketing, evaluation and wrap-up.
- HTM-T 306 Destination Planning (3 cr.) To prepare a business plan that presents a comprehensive outline of a proposed hospitality operation and includes a financial portfolio and work history of the applicant.
- HTM-T 310 Event Catering Management (3 cr.) Exploration of off and on premise catering requirement. Concept of event food management including menu planning, budget preparation, logistics management, guest relations and marketing.
- HTM-T 325 Food and Beverage Management (3 cr.) P: HTM-T 191. This course will educate students on the standards required for food and beverage operations. They will learn how to effectively manage food and beverage controls, operating budgets, health and safety in food preparation, menu management and pricing, purchasing and supplier selection, and service quality standardization.
- HTM-T 328 Introduction to Microbrewing (3 cr.) P: 21 years of age. This course deals with the principles of microbrewing, and each student will learn the basic concepts necessary to create beer. In this sense, students should come away from this class with the knowledge to build his or her own microbrewery. As well, this class teaches a general appreciation for brewing and beers around the world.
- HTM-T 334 Cultural Heritage Tourism (3 cr.) Cultural and heritage tourism balances visitor interests and needs against protecting cultural and heritage resources. This course examines the range of cultural and heritage assets that can become viable tourism attractions and looks at ways of linking quality cultural heritage tourism to community development. Special emphasis will be placed on Indiana cultural and heritage tourism.
- HTM-T 351 Tourism Experiences (3 cr.) P: HTM-T 100. This course aims to evaluate tourism experiences from an interdisciplinary perspective, including the role of humans, nature/landscapes, built environments and technologies in staging tourism-experiences. Elements include analysis and evaluation of tourism experiences involving hospitality, resorts, cultural/heritage locations, urban destinations and events. The class will include techniques for managing quality tourism experiences and the developing new tourism experience for a tourism location.
- HTM-T 355 Interpretation and Tour Guiding for Destinations (3 cr.) P: HTM-T 100. This course explores the communication processes and practices between resource managers and visitors at tourism locations including natural, cultural, historic and learning resource sites. This course includes principles and techniques of gathering, analyzing and disseminating information through various media, such as exhibits, presentations, publications and programs at museums, natural and cultural centers, and other tourism attractions.
- HTM-T 362 Economics of Tourism (3 cr.) P: HTM-T 100. C: ECON-E 201 or ECON-E 200. To discuss the economic impact of travel on tourism's various sectors, and the quantitative methods that can be applied to travel forecasting and tourism principles.
- HTM-T 371 Special Event Management (3 cr.) Course topics include planning for social events such as themed parties, weddings, balls, fundraiser recognition and entertainment events.
- HTM-T 375 International Tourism (3 cr.) This course will help students have a better understanding of tourism practices from a global perspective by appraising the impact of international tourism from a cultural, social and economic point of view. This will involve examing the history, policy, and trends in the industry, research various aspects of the tourism industry, identifying potential careers, and acquiring workable use of terms, concepts, and principles.
- HTM-T 385 Beer and Spirits Management (3 cr.) P: 21 years of age. Students will be introduced to the basic principles of beer and spirits production with a primary focus on manufacturing quality criteria, beer and spirits styles, and sensory standards. Evaluation by tasting is an integral part of this course.
- HTM-T 401 Tourism Internship (3-6 cr.) P: Junior standing. To provide students an opportunity to improve their operational/managerial skills by working in new areas.
- HTM-T 419 Tourism Sports Marketing (3 cr.) P: ECON-E 200 or ECON-E 201 and BUS-A 200 or BUS-A 201. This course will focus on marketing for diverse sports as it relates to tourism with an emphasis on intercollegiate athletics, professional sports, and multi-sport club operations.
- HTM-T 425 Event Production (3 cr.) P: HTM-T 171 and HTM-T 271. This course will help students gain an understanding of the production of events. The logistics and strategy behind quality events will be covered and students will have the opportunity to use scenarios to create their own signature event specifications.
- HTM-T 444 Tourism Careers and Leadership (3 cr.) P: HTM-T 171, junior status or approval of instructor. This course will cover topics that help students be prepared for a career in the tourism industry. Leadership and management techniques will be discussed and studied to help hone in skills that will be vital to tourism professionals and especially those with supervisory responsibilities.
- HTM-T 460 Hospitality, Leadership, and Event Management: Disney Style (3 cr.) P: HTM-T 100 Introduction to Tourism Studies, HTM Major or Minor required, competitive application to be approved for course with approval of professor. This course will give students the unique perspective of hospitality and event management from the Disney perspective. This course will include training in the Disney leadership style, Disney culture, and the Disney creative process and will study how this can be applied to the field of Hospitality and Tourism.
- HTM-T 461 Food & Beverage, Cross-culture, an International Tourism: Disney Style (3 cr.) P: HTM-T 100 Introduction to Tourism Studies, HTM Major or Minor required, competitive application to be approved for course with approval of professor This course will give students the unique perspective of multicultural issues and international tourism from the Disney perspective. This course will also include training in the Disney strategy. Disney culture, and the Disney creative process and will study how this can be applied to the field of food and beverage management and international tourism.
- HTM-T 475 Special Topics in Tourism (3 cr.) P: HTM-T 171, junior status or approval of instructor. This course will cover special topics that are current issues or opportunities in the tourism industry. With the rapidly changing tourism environment due to economies, technology, and aging populations, there are some topics that will be timely to the current trends in tourism and will benefit our students to have an understanding of these topics prior to working in the industry full-time.
