Course Descriptions
HTM100 Hospitality Industry
Introduces the hospitality industry as a single, interrelated industry composed of food and beverage; catering and banquets; resorts and lodging; and managed services. Includes industry components, their current issues, and future trends. Assesses the impact of North America’s changing demographics and lifestyles. Discusses economic impact, career opportunities, and service ethics.
4 Credits
HTM104 Tourism and Travel Industry
Explores the major concepts in tourism, what makes tourism possible and how tourism can become an important factor in the economics of any nation, region, state or local area. Discusses the fundamentals of the tourism system and the key costs and benefits of a tourism economy. Promotes understanding and knowledge of the diverse elements that comprise the travel and tourism industry and the factors that influence growth and development. Uses examples of tourism development practices in Oregon.
4 Credits
HTM105 Restaurant Operations
Covers the food service industry, including its structure, organization, size, economic impact, regulatory industries, and peripheral industries. Explores the industry from the back-of-the-house (BOH) and front-of-the-house (FOH) perspectives to uncover traditional operational procedures and practices to maximize profitability. Discusses current industry operational topics.
4 Credits
HTM107 Hospitality Cost Control
Covers principles and practices of profit management for the hospitality industry. Explains cost control and yield analysis processes from purchasing through receiving, storage, issuing, preparing and serving. Includes inventory control techniques. Explores labor cost control, revenue forecasting, income statement analysis and budgeting.
4 Credits
HTM114 Travel Destination Geography
Focuses primarily on the tourism attributes of geographical areas of North America, with a brief look at the other major tourism destinations on Earth. Provides in-depth geographical and tourism-related information on the countries emphasized.
4 Credits
HTM125 Special Events Planning
Covers the management and operational activities required for successful coordination of special events and weddings. Focuses on research, design, planning, coordination stages and career opportunities within the special event and wedding industry.
4 Credits
HTM127 Selling in Hospitality and Tourism
Focuses on learning how to sell services for a hospitality or tourism based business and how consumer use of the Internet impacts purchase decisions. Analyzes the different selling strategies used by the industry.
4 Credits
HTM131 Customer Service
Provides an in-depth study of the methods and techniques employed by the hospitality and tourism industry to accomplish effective and efficient customer service operation. Covers the full spectrum of quality service delivery, from the customer’s unique perspective. Outlines customer expectations for both task completion and quality experience. Discusses key personal traits, skills, and techniques for successful service delivery, including conflict resolution. Covers the unique perspectives of service in a 24/7 business environment. Includes combined discussions of management theory, systems, decision-making, and leadership directly relevant to any profession with emphasis on the hospitality industry.
4 Credits
HTM138 Foods and Beverages: Gastronomy
Explores the evolution of modern gastronomy and the culture of cuisine. Identifies key chefs and food writers who have contributed to the emergence of celebrity chefs and their impact on the American diet. Covers basic cooking techniques, cuts of meat, produce seasonality, and wine and food pairings. Investigates creating marketable culinary experiences.
4 Credits
HTM143 Computer Reservation Systems
Focuses on the current methods that tourists and travel providers use to connect to, purchase, and/or sell travel related products and services. Explores travel information systems, rate negotiation, and distribution of services.
4 Credits
HTM203 Service Marketing
Studies how marketing activities direct the flow of goods and services from product to consumer in the hospitality and tourism industry. Explores service marketing and how it differs from product marketing. Incorporates these concepts into market differentiation and segments, including a consumer’s service expectations. Focuses on building a brand with a distinct market position and incorporating promotion and advertising strategy. Analyzes various industry marketing strategies.
4 Credits
HTM209 Lodging Operations
Focuses on specific functions of lodging operations at a hotel, motel, or resort. Includes reservations, registration, room and rate assignment, guest services, room status, maintenance and settlement of guest accounts, and creation of guest history records. Discusses guest information database development and maintenance, coordination of guest services, and practices for ensuring guest satisfaction. Includes an analysis of staffing, housekeeping, and revenue management. Room accounting and auditing procedures are also covered.
4 Credits
HTM224 Catering and Banquets
Studies on-premise catering facilities, including operations, sales, and relationships with outside vendors, related departments, and industries. Emphasizes logistical operations and seeking and servicing various market segments. Includes a discussion of safety and sanitation issues specific to food and beverage service. Explores career opportunities and requisite skill sets.
4 Credits
HTM226 Meetings and Conventions
Focuses on the management and operations of the convention and meeting market in the hospitality and tourism industry. Covers market sales, promotional activities, negotiations for meeting services, and convention servicing. Incorporates facilities, technology, and media.
4 Credits
HTM290 HTM Strategic Management
Reviews and refines essential skills needed for career success in the hospitality and tourism industry. Covers developing competency in creative problem-solving, critical thinking, effective oral and written communication, ethical reasoning, quantitative analysis, and the use of technology. Uses an industry-validated hotel management simulation tool to provide students with an applied learning experience. Prerequisite: Second-year standing in Hospitality Management or Tourism and Travel Management programs.
4 Credits