26 courses with the subject HT, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HT 130The Hospitality and Tourism Services Industry3
Survey of industry segments including tourism, restaurants, hotels, clubs, conventions, casinos, and cruise line operations with emphasis on career opportunities.
Survey of industry segments including tourism, restaurants, hotels, clubs, conventions, casinos, and cruise line operations with emphasis on career opportunities. This course is designed to introduce first-year students to the hospitality industry and the overall college experience and prepare them for the successful navigation of their academic careers.
An examination of tourism from a social science perspective using a cross-disciplinary approach. Emphasis on global factors and the impact of tourism on various societies. (Liberal Studies P6).
HT 241Introduction to Events, Conferences, and Festival Management3
This course is designed to understand, challenge, and refine the principles of festival, conference, and event management. Theories and concepts of the event industry will be explored with emphasis on identifying themes and systematic processes for operational success.
This course is designed to understand, challenge, and refine the principles of food and beverage management within hospitality management. Theories and concepts of food & beverage management will be explored with an emphasis on identifying themes and systematic processes for operational success.
Study of hotels, resorts, timeshares, condominiums, and other lodging facilities. Emphasis on organizational structure, divisional operations, and management responsibilities.
Organization, administration, and operation of the private club industry with emphasis on club manager responsibilities and the unique sensitivities that contribute to member satisfaction.
This course is designed to understand, challenge, and refine the advanced principles of meetings, conventions, and event planning management. Theories and concepts of the MEEC industry will be explored with emphasis on identifying themes and systematic processes for operational success.
A service management approach to the study of hospitality and tourism. Marketing is viewed as an activity that pervades all hospitality decisions and actions.
Principles and practices of supervision as they apply specifically to meeting the unique labor and service challenges of the hospitality industry. Includes CPR certification. Senior Standing (a minimum of 90 hours) is required.
HT 435Financial Management and Analysis in the Hospitality Industry3
An in-depth analysis of hospitality pricing decisions, pricing fluctuations, and the key KPI’s that are used to drive strategic financial decisions. Students will participate in forecast revenue modeling paralleled with executable digital marketing strategies by managing proper channels for exposure/engagement/conversion. Cost controls in all areas will be analyzed including payroll and payroll-related expenses. Revenue forecasts by revenue center and associated operational expense budgets will be produced by department resulting in a 3-year pro forma for HT suppliers.
Principles and practices of the production, selection, purchasing, storage, and service of beverage alcohol. Emphasis on legal and social responsibility issues (Minimum age 21).
This course is designed as a Hospitality & Tourism capstone course. The course provides an opportunity for students to evaluate, analyze, and apply strategic analysis of hospitality and tourism organizations. This course will integrate an experiential learning component via the inclusion of an external partnership(s). Critical success factors will be developed through using particular hospitality & tourism organizations. Students will evaluate theories and strategies of decision-making processes and the issues faced by actual hospitality & tourism partnerships.
