6 courses with the subject HTMT, 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.
HTMT 101Introduction to the Hospitality Industry3
31 *Indicates that these courses require students to obtain a grade of C or higher. **Select one course from the following courses: BUSI 101, 209; BAKE 205 (Recommended); CULI 230; ENTR 101; MKTG 201, 205, 235; MGMT 201, 221. RECOMMENDED SEQUENCE FOR FULL-TIME STUDENTS Part time students can complete this program by taking one or more courses each semester. Fall Semester I Spring Semester I Summer BAKE 101* 4 BAKE 111* 4 BAKE 201* 4 CULI 102 2 CULI 122 3 BAKE 291 3 CULI 107 3 CULI 251 3
Presents the principles of organization, management, and decision models that apply to the tasks and challenges of hotel/lodging operations from the manager’s perspective. This course discusses techniques of problem solving (including planning, organizing, directing and controlling operations) in areas of front office operations, housekeeping, sales/marketing and food/beverage personnel.
Provides students with an advanced analysis of organization, management, and decision models that focus on the tasks and challenges of hotel operations from the mid-level to the General Manager’s (GM) perspective. This course teaches students strategic solutions (including planning, organizing, directing and controlling operations) in areas of revenue management, accounting, human resources, housekeeping, facilities, and security. Prerequisite: HTMT 214 or 218 with grades of C or higher.
Introduces principles of organization, management, and decision models, applied to the tasks and challenges of food/beverage management, from the manager’s perspective. This course presents and discusses the techniques of problem solving (including planning, organizing, directing and controlling operations) in areas of food/beverage purchasing, food/beverage costs, labor control, inventory control, and menu management. Prerequisite: HTMT 101 with a grade of C or higher.
Provides students with an advanced analysis of organization, management, and decision models, which focus on the tasks and challenges of food/beverage management from the mid-level to upper level manager’s perspective. This course teaches students strategic solutions (including planning, organizing, directing and controlling operations) in areas of human resource management, revenue management, accounting, facilities maintenance and management, contract negotiations, sales and marketing. Prerequisite: HTMT 214 or 218 with grades of C or higher.
Provides an overview of the event planning industry. including various types of meetings and events, site location and suitability, logistics of the planning process, market and sales research, and careers opportunities.
