Hospitality and Tourism Management
HTM100 Introduction to the Hospitality Industry
3 credit hours, 3 Lecture hours
Introduces the hospitality industry as a single, interrelated industry comprosed of food and beverage service, travel and tourism, lodging, meeting and planning, leisure and recreation, recreational entertainment, and eco and heritage tourism. Includes industry components, their current issues, and future trends. Assesses the impact of North America's changing demographics and lifestyles. Discusses economic, career opportunities, and the service ethics. F
HTM101 Customer Service Management
3 credit hours, 3 Lecture hours
Provides an in-depth study of the methods and techniques employed by the hospitality and tourism industry to accomplish effective and efficient operation. Includes combined discussions of management theory, systems, decision-making and leadership directly relevant to the hospitality profession. Also covers the business facets of human resource management, finance, ethics and marketing within the hospitality environment. W
HTM102 Hotel, Restaurant & Travel Law
3 credit hours, 3 Lecture hours
Covers the legal aspects of the hospitality and tourism industry. Utilizes critical thinking skills needed to communicate with attorneys and recognize ramifications of policies and practices in every day operations. Discusses current legal situatons, case studies, and the reasoning behind the course of action taken. also covers the Americans With Disabilities Act, sexual discrimination, civil rights issues, basic court procedures, contract law negligence, guest relationship obligations, alcohol liability, travel agent relationships, and licensing and regulations. Sp
HTM103 Marketng in the Hospitality Industry
3 credit hours, 3 Lecture hours
Studies how marketing activities direct the flow of goods and services from product to consumer in the hospitality industry. Covers satisfaction of customer's needs and wants; nature of marketing; sequential steps in marketing; key role of markting research; interdependence of hospiality and travel organizations; and organization-wide and multi-department efforts. Analyzes various industry marketing strategies. Sp
HTM104 Travel & Tourism Industry
3 credit hours, 3 Lecture hours
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. F
HTM105 Introduction to the Food and Beverage Industry
3 credit hours, 3 Lecture hours
Covers the food service industry, its structure, organization, size, economic impact, regulatory industries and peripheral industries; managerial problems and practices; and trade journals and resources, with a broad review of the various food service segments. Discusses topics of current concern for the industry. Guest speakers representing various segments of the industry will provide an introduction to career opportunities and a view of real-world activities. W
HTM106 Introduction to the Lodging Industry
3 credit hours, 3 Lecture hours
Covers the lodging industry's structure, size, and scope; managerial problems and practices; and structure and organization within individual firms. Studies front office procedures and explores career opportunities. Sp
HTM107 Food Sanitation and Cost Control
3 credit hours, 3 Lecture hours
Covers principles and practices of food sanitation and cost control for managers. Explains cost control and sanitation processes from purchasing through receiving, storage, issuing, preparing and serving. Includes inventory control techniques and yield cost analysis. Sp
HTM109 Front Desk Operations
3 credit hours, 3 Lecture hours
Focuses on specific functions of front desk operations at a hotel, motel or resort. Covers front desk functions including reservations, registration, room and rate assignment, guest services, room status, maintenance and settlement of guest accounts, and creation of guest history records. Discusses development and maintenance of databases of guest information, coordination of guest services, and ensuring guest satisfaction. Sp.
HTM111 Cultural Heritage Tourism
3 credit hours, 3 Lecture hours
Explores the subject of cultural heritage tourism and the value of this niche market. Offered as needed.
HTM112 Bed and Breakfast Operations
3 credit hours, 3 Lecture hours
Explores the bed and breakfast and innkeeping industry. Discusses purchasing, owning and operating a successful inn. Includes design, financing, operations, food service and sanitation, marketing and governmental regulations. F
HTM114 Travel Destination Geography 1
3 credit hours, 3 Lecture hours
Focuses on the geographical areas of North, Central and South America. Provides in-depth geographical, political and cultural information on the countries emphasized. F
HTM115 Travel Destination Geography 2
3 credit hours, 3 Lecture hours
Focuses on the geography of Europe with emphasis on the United Kingdom and Ireland. Provides in-depth geographical, political, and cultural data on the countries emphasized. W
HTM116 Travel Destination Geography 3
3 credit hours, 3 Lecture hours
Focuses on the geography of Africa, the Middle East, India, and the South Pacific. Provides in-depth geographical, political, and cultural data on the countries emphasized. Sp
HTM119 Introduction to Casino Management
3 credit hours, 3 Lecture hours
Provides an overview of casino management and casino hotel operations. Includes the history and culture of gaming, gaming trends in the United States, casino hotel organizational structure, government regulation, and casino games and Indian casinos. Covers the practices and problems associated with casino management including staffing, controls, credit, security, marketing, and entertainment. Offered as needed.
HTM123 Global Distribution Systems
3 credit hours, 3 Lecture hours
Surveys travel agency computer reservation systems (CRS) - (APOLLO, SABRE, WORLDSPAN, PARS). Includes use of reservation system simulations to identify flights, auto rentals, lodging and associated travel information. Emphasizes problem solving in the workplace. Class fee $25. W, Su
HTM124 Catering and Banquet Operations
3 credit hours, 3 Lecture hours
Studies on-premise catering facilities including operations, sales, and relationships with outside vendors and related departments and industries. Emphasizes logistical operations and seeking and servicing various market segments. F
HTM125 Special Events Planning
3 credit hours, 3 Lecture hours
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. Sp
HTM126 Meeting and Convention Management
3 credit hours, 3 Lecture hours
Focuses on the management and operations of the conventions and meeting market in the hospitality and tourism industry. Introduces the meetings industry, promotional activities, and negotiations for meeting services. Covers convention market salesmanship, customer service, and convention servicing. Incorporates facilities, technology and media. W
HTM127 Selling in Hospitality and Tourism
3 credit hours, 3 Lecture hours
Prepares travel and tourism students for a successful career selling travel. Applies concepts and techniques to sample sales dialogues, examples and case studies. Assess the impact of the Internet and e-commerce trends on the travel industry and the functionality of travel e-commerce sites. Focuses on how e-commerce travel sites integrate with Global Distribution Systems and the changing value chain in the travel marketplace. F
HTM128 Spanish/Hospitality Profession
4 credit hours, 4 Lecture hours
Provides non-Spanish speaking hospitality professionals with functional communication skills in Spanish. Utilizes phonetic encoding to address the most important Spanish commands, questions and phrases critical to professional hospitality industry work. No prior knowledge of Spanish is necessary. Sp
HTM130 Beverage Management
3 credit hours, 3 Lecture hours
Focuses on cost control, inventory management and pricing systems required for restaurant and foodservice operations. Discusses customer demographic shifts and beverage trends and the importance of responsible alcohol beverage service. Covers wine and beer appreciation including regional differences, production methods and upscale product rfeatures of distillates. Incorporates beverage mixology, marketing and profit management. Sp
HTM132 Menu Planning
3 credit hours, 3 Lecture hours
Covers principles of planning a menu from concept development and esign mechanics to menu pricing and marketing issues. Addresses current foodservice industry needs, including operations, sanitation, and nutrition concerns, design mechanics and increasing sales through the menu. F
HTM133 Strategic Issues in Destination Management
3 credit hours, 3 Lecture hours
Provides an overview of long-range strategic issues in community-based tourism. Focuses on strengths, weaknesses, opportunities and threats in the international tourism industry. Discusses role of destination management organizations in areas of strategic planning, marketing product development and community visioning, Explores concept of "destination team" and impact on participants and funding mechanisms. Sp
HTM134 Destination Marketing
3 credit hours, 3 Lecture hours
Focuses on destination?s mandate requiring strategic and effective marketing. Covers current trends in travel purchases, research and evaluation. Presents best practices in destination marketing covering strategic marketing in tourism, destination image and positioning, promotional programs, and public relations for leisure, convention and incentive travel markets. F
HTM135 Destination Leadership
3 credit hours, 3 Lecture hours
Presents information, tools and techniques to provide strategic human resource and fiscal leadership for destination management organizations (DMOs). Focuses on developing work teams and creation of information and financial management systems. Discusses leadership styles for diverse stakeholder groups such as volunteers, paid staff, elected officials and community leaders. W
HTM136 Tour Operations and Marketing
3 credit hours, 3 Lecture hours
Covers basic tour management concepts and principles. Provides understanding of relationships of group travel to tourism industry, including economic, geographic, technological, political and social forces. Examines the specific knowledge and skills required by tour operators, suppliers and representatives of destination marketing organizations. Reviews current best practices in tour marketing. Analyzes industry distribution channels and package strategies. Sp
HTM137 Tourism Transportation
3 credit hours, 3 Lecture hours
Provides understanding of relationships between transportation and tourism industries. Defines tourist transportation systems incorporating traveler needs into management and planning. Examines key issues which transport providers, decision makers, managers and tourists face in the use, operation and management of tourist transportation. W
HTM140 Rescue Diver
2 credit hours, 2 Lecture hours
Prepares student divers to anticipate and prevent problems associated with recreational diving activities and, if necessary, respond to and manage dive emergencies. Requires the Rescue Diver course as a prerequisite for professional dive industry training. Prerequisite: PADI (Professional Association of Dive Instructors) Open Water Diver Certification or other qualifying certification with instructors approval); PADI Advanced Open Water Diver Certification (or other qualifying certification with instructors approval); current CPR certification (an exit requirement; may be taken concurrently with Rescue Diver). Offered as needed.
HTM141 Divemaster
3 credit hours, 4 Lecture/Lab hours
Prepares divers to meet the expectations of the international diving community by developing exemplary diving and rescue skills, instructor-level knowledge of dive theory, competence as a certified assistant, dive management and supervision abilities, ethical role model behavior and enthusiasm for the sport of scuba diving. Upon completion, divemasters can assist instructors with training of student divers and supervise diving activities for certified divers, snorkelers and skin divers. Prerequisite: PADI (Professional Association of Dive Instructors) Open Water Diver Certification or other qualifying certification with instructors approval); PADI Advanced Open Water Diver Certification (or other qualifying certification with instructors approval); completed and logged at least 20 dives as documented by the individual?s personal log book; proof of completion of CPR, Primary Care, Secondary Care and AED certification within the past 24 months; be at least 18 years old at the start of PADI Divemaster training; submit, to the instructor, medical clearance for diving signed by a physician, attesting to fitness to dive; the medical clearance must be current within the previous 12 months; the physician signing the form cannot be the individual. Offered as needed.
HTM144 Practicum1-Hospitality/Tourism
4 credit hours, 10 Lecture/Lab hours
Provides on-site experience in a hospitality or tourism industry setting integrating field and classroom experience related to meeting program outcomes and career goals. Prerequisite: Third term standing in Hospitality or Tourism and Travel certificate with a grade of C or better in each of the required HTM courses or consent of instructor or program advisor. Sp, Su
HTM145 Practicum2-Hospitality/Tourism
9 credit hours, 26 Lecture/Lab hours
Provides on-site experience in a hospitality or tourism industry setting integrating field and classroom experience related to meeting program outcomes and career goals. Prerequisite: Fifth term standing in Hospitality or Tourism and Travel degree with a grade of C or better in each of the required HTM courses or consent of instructor or program advisor. Su
HTM280A-L Cooperative Work Experience
1-12 credit hours, 0-34 CWE hours
Places students in a business, industry or agency for on-the-job training and experience related to instruction. Field experience supervised by college instructors and work experience coordinators. See program advisors. Offered as needed.
HTM290 Hospitality and Tourism Management Capstone
3 credit hours, 3 Lecture hours
Reviews and refines essential skills needed for success in the hospitality and tourism industry. Covers competency in creative problem solving, critical thinking, effective oral and written communication, ethical reasoning, quantitative analyses, and the use of technology. Uses an industry simulation program to plan and implement hotel operational strategy and tactics and coordinate hospitality and tourism components in a single, inter-related system to service visitors in destination. Prerequisite: Second-year standing in Hospitality Management or Tourism and Travel Management programs. Su
Updated October 28, 2007 by Marketing and Student Recruitment.