University of Virginia's College at Wise · Courses
HTM
22 courses with the subject HTM, 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.
HTM 2010Introduction to Hospitality and Tourism Management3
Credit(s) 3 An introductory course that provides an overview of the hospitality and tourism industry. Topics covered include major industry segments; professional opportunities in hospitality and tourism; overviews of food and beverage, meeting and event planning, travel and tourism services, transportation, theme parks, and recreation. Trends within these hospitality and tourism sectors and essential skills to become global hospitality and tourism professionals are reviewed and discussed. Prerequisites None
Credit(s) 3 This course examines the cultural history of the world’s cuisines, focusing on how food has shaped cultural practices and national identities. Students will experience the history of culinary arts, indigenous ingredients, religions, celebrations, and table manners in different cultures. Through an interpretative and critical analysis (article reflections, written assignments, class discussions, or field trips), students will examine the concept of food as a cultural system and how food connects with all aspects of human social life and culture. Prerequisites None
Credit(s) 3 An introduction to food business management that provides students with the skills needed to manage a restaurant or a food service establishment. Topics covered include business establishments and their operational challenges; customer relations; basic kitchen management; food sanitation and safety; employee management; menu designs; financial control; and marketing. Trends in sustainable practices and emerging technologies are reviewed and discussed. Prerequisites None
Credit(s) 3 This course explains hotel and lodging business management concepts, theories, and practices. Students will study various types of hotel and lodging establishments, organization structures, standards, and multiple roles and responsibilities of each department that are structured to build guest experience from pre-arrival until departure. The course will also explore other contemporary topics related to accommodation management and operation, such as revenue management or the impacts of the online vacation rental platform. This course may include field trips to nearby hotels, resorts, or clubhouses. Prerequisites None
Credit(s) 3 This course explores the history, development, and operational aspects of the casino industry. Topics include terminologies, game types, mechanics of production, a general overview of casino operation, and relevant regulations and ethical issues. Prerequisites None
Credit(s) 3 This course provides a comprehensive introduction to the casino industry, emphasizing operational fundamentals. Students will explore key topics, including cash flow and profit structures in integrated resorts and locals’ markets, Virginia Lottery Commission regulations, gaming compliance, Title 31 requirements, and anti-money laundering principles. The course also examines the rise of Tribal Gaming and the critical role of casino marketing. Delivered in a hybrid format, the course includes hands-on learning through practical engagement with table games, offering students direct experience in a dynamic industry setting.
Credit(s) 3 This course introduces definitions, key terms, and stakeholders involving tourist destination management. Students explore organizational structures and management processes of tourist destinations, appraise destinations’ potential and critically analyze strategies to promote tourism in a selected location. This course may include field trips to local communities or tourist attractions. Prerequisites None
HTM 3050Events, Meetings, and Conference Planning3
Credit(s) 3 This introductory course provides students with broad views of the event industry, meetings, incentives, conferences, and exhibitions. Topics include various concepts of events, key personnel, essential aspects of event operation, working processes, and challenges in event planning and production. Emphasis is on improving students’ storytelling and scriptwriting skills through multiple hands-on event-planning exercises, presentations, and volunteering. Prerequisites None
Credit(s) 3 This course provides an overview of real estate valuation, and the risks associated with financing and investing in residential and commercial real estate. Students will learn basic techniques for property appraisal, investment analysis, and real estate portfolio management, introducing them for careers in the real estate industry. The course is also beneficial for individuals seeking to make informed personal real estate decisions.
Credit(s) 1-6 Supervised field experience in hospitality- or tourism-related organizations. Students can obtain information from the Department Chair. Cannot count as part of the restricted upper-division elective. Prerequisites Junior standing and approval of the appropriate Department Chair
Credit(s) 1-6 Supervised field experience in hospitality- or tourism-related organizations. Students can obtain information from the Department Chair. Cannot count as part of the restricted upper-division elective. Prerequisites Junior standing and approval of the appropriate Department Chair
Credit(s) 3 This course explores different concepts of beverage business establishments. Topics to be examined include fundamental knowledge of various types of alcoholic beverage, production, selection, purchasing, storage, and serving alcohol safely and responsibly. Upon completing this course, students will also develop skills in table services, professional communication, customer service, problem-solving, and relevant laws and practices (minimum age 21). Prerequisites HTM 2010 , or HTM 3020 , or BUS 1850
HTM 4032Guest Experience Design, Planning, and Development3
Credit(s) 3 This course explores theories and principles to study customer journeys and guest experiences in hotels, casinos, or lodging establishments. Topics include key elements, stages, strategies, and tools for improving and maintaining facilities and services to ensure customer/guest satisfaction. Using a customer-centric approach and customer/guest database, students will explore case studies, conduct research, generate ideas, and develop a prototype to enhance the change, growth, and image of the selected organization. Prerequisites HTM 2010 , or HTM 3030 , or BUS 1850
HTM 4041Sustainable Tourism Planning and Development3
Credit(s) 3 This course examines a foundation of the universal principles of sustainable tourism and related sustainability concepts. Topics include the characteristics of environmentally, economically, and socio-culturally sustainable tourism and insights into new ways to incorporate sustainable practices into tourist destinations or organizations. This course may include field trips to local communities or tourist attractions. Prerequisites HTM 2010 or HTM 3040
Credit(s) 3 A unique course allows students to design, plan, and produce a live event, meeting, incentive, conference, or exhibition. The course focuses on a hands-on learning project in which students design events activities, ambient, and elements to create experiences and build audience engagement. Students will also learn about venue selection, budget allocation, stakeholder negotiation, event planning, marketing, risk management, and project evaluation. Prerequisites HTM 2010 , HTM 3050 , or BUS 1850
Credit(s) 1-6 Supervised field experience in hospitality- or tourism-related organizations. Students can obtain information from the Department Chair. Prerequisites Senior standing and approval of the appropriate Department Chair.
Credit(s) 1-6 Supervised field experience in hospitality- or tourism-related organizations. Students can obtain information from the Department Chair. Prerequisites Senior standing and approval of the appropriate Department Chair
HTM 4950Special Topics in Hospitality & Tourism Management1-9
Credit(s) 1-9 An integrated course to study emerging trends in various areas of the hospitality and tourism industry, such as hotels, casinos, cruise ships, airlines, theme parks, events, festivals, and restaurants. Students will critically examine current topics or issues and analytically implement solutions for the impacts on the industry. Prerequisites Permission of the instructor
Credit(s) 3-18 This course offers students a supervised field experience in an area of interest in hospitality and tourism management. Students must have a cumulative grade point average of 2.5 or higher and must receive permission from the advisor prior to the start of the internship. A minimum of 120 working hours per 3 credit hours in structured job rotation tasks and/or projects not previously performed will be required. Approval of the application prior to the start of the internship, a final written paper based on the internship experience, and a performance evaluation document by the intern’s immediate supervisor and the end of the internship will also be required. International internships are also possible. Prerequisites A cumulative GPA of 2.5 or higher and advisor approved
Credit(s) 3-18 This course offers students a supervised field experience in an area of interest in hospitality and tourism management. Students must have a cumulative grade point average of 2.5 or higher and must receive permission from the advisor prior to the start of the internship. A minimum of 120 working hours per 3 credit hours in structured job rotation tasks and/or projects not previously performed will be required. Approval of the application prior to the start of the internship, a final written paper based on the internship experience, and a performance evaluation document by the intern’s immediate supervisor at the end of the internship will also be required. International internships are also possible. Prerequisites A cumulative GPA of 2.5 or higher and advisor approved
Credit(s) 3-18 This course offers students a supervised field experience in an area of interest in hospitality and tourism management. Students must have a cumulative grade point average of 2.5 or higher and must receive permission from the advisor prior to the start of the internship. A minimum of 120 working hours per 3 credit hours in structured job rotation tasks and/or projects not previously performed will be required. Approval of the application prior to the start of the internship, a final written paper based on the internship experience, and a performance evaluation document by the intern’s immediate supervisor at the end of the internship will also be required. International internships are also possible. Prerequisites A cumulative GPA of 2.5 or higher and advisor approved
HTM 4990Hospitality and Tourism Management Capstone3
Credit(s) 3 The senior capstone for all hospitality and tourism management (HTM) majors. Students work with their advisors to determine the appropriate content and format for the HTM Capstone course. For some students, the course may be a hands-on computer simulation of running a company. For this option, the course requires students to develop business strategies, execute tactics, analyze competitors, and respond to computer-generated problems, opportunities, and changes in the operating environment. Students work in teams as the company’s executive managers; student teams compete against other teams worldwide. Faculty instructors function as business consultants to student teams. Students learn by doing; learning how to run a company by making operating decisions for a simulated company using a sophisticated software application. For some students, the HTM Capstone course may be a case study course. For some students, the HTM Capstone course may be conducting a research project that produces a publishable paper. For some students, the HTM Capstone course may be a structured internship guided by a faculty member. For all HTM majors, the HTM Capstone requires oral and written presentations; students also complete the department’s comprehensive capstone examination as part of the course requirements. Students can take ACC 4990 Accounting Capstone, BUS 4990 Business Capstone, ECO 4990 Economic Capstone to substitute for HTM 4990 HTM Capstone. Prerequisites Final senior semester
