Hospitality and Tourism Management
3 class hrs/wk, 3 cr.
Introduces the hospitality industry as a single, interrelated industry composed of food and beverage; 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 impact, career opportunities, and service ethics.
F, Sp
3 class hrs/wk, 3 cr.
Provides an in-depth study of the methods and techniques employed by the hospitality and tourism industry to accomplish eff ective 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, Su
3 class hrs/wk, 3 cr.
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 everyday operations. Discusses current legal situations, 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.
F, Sp
3 class hrs/wk, 3 cr.
Studies how marketing activities direct the flow of goods and services from product to consumer in the hospitality and tourism industry. Covers satisfaction of customer’s needs and wants; nature of marketing; sequential steps in marketing; key role of marketing research; interdependence of hospitality and travel organizations; and organization-wide and multi-department eff orts. Analyzes various industry marketing strategies.
F, Sp
3 class hrs/wk, 3 cr.
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, Sp
3 class hrs/wk, 3 cr.
Covers the food service industry, including its structure, organization, size, economic impact, regulatory industries, and peripheral industries; managerial problems and practices; and trade journals and resources. Reviews food service segments. Discusses current industry operational topics.
W, Su
3 class hrs/wk, 3 cr.
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.
F, Sp
3 class hrs/wk, 3 cr.
Focuses on specific functions of the front desk 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 development and maintenance of databases of guest information, coordination of guest services, and ensuring guest satisfaction.
F, Sp
3 class hrs/wk, 3 cr.
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.
Offered as needed.
3 class hrs/wk, 3 cr.
Focuses on the geographical areas of North, Central, and South America. Provides indepth geographical, political, and cultural information on the countries emphasized.
F
3 class hrs/wk, 3 cr.
Focuses on the geography of Europe with emphasis on the United Kingdom and Ireland. Provides indepth geographical, political, and cultural data on the countries emphasized.
W
3 class hrs/wk, 3 cr.
Focuses on the geography of Africa, the Middle East, India, and the South Pacific. Provides indepth geographical, political, and cultural data on the countries emphasized.
Sp
3 class hrs/wk, 3 cr.
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, 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.
3 class hrs/wk, 3 cr.
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.
W
3 class hrs/wk, 3 cr.
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
3 class hrs/wk, 3 cr.
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
3 class hrs/wk, 3 cr.
Focuses on the management and operations of the conventions and meeting market in the hospitality and tourism industry. Covers convention market salesmanship, promotional activities, negotiations for meeting services, and convention servicing. Incorporates facilities, technology, and media.
W
3 class hrs/wk, 3 cr.
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.
F
3 class hrs/wk, 3 cr.
Focuses on cost control, inventory management, and pricing systems required for restaurant and food and beverage operations. Discusses customer demographic shifts, beverage trends, and the importance of responsible alcohol beverage service. Covers wine and beer appreciation including regional diff erences, production methods, and upscale product features of distillates. Incorporates beverage mixology, marketing, and profit management.
F, Sp
3 class hrs/wk, 3 cr.
Covers principles of planning a menu from concept development and design mechanics to menu pricing and marketing issues. Addresses current foodservice industry needs, including operations, sanitation, nutrition concerns, design mechanics, and increasing sales through the menu.
F, Sp
3 class hrs/wk, 3 cr.
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
3 class hrs/wk, 3 cr.
Focuses on destination’s mandate requiring strategic and eff ective 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
3 class hrs/wk, 3 cr.
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
3 class hrs/wk, 3 cr.
Covers 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
3 class hrs/wk, 3 cr.
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
1 class and 9 lab hrs/wk, 4 cr.
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 and consent of instructor or program advisor.
Sp, Su
1 class and 24 lab hrs/wk, 9 cr.
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 and consent of instructor or program advisor.
Su
See CWE—Cooperative Work Experience.
3 class hrs/wk, 3 cr.
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.
W, Su
Updated August 25, 2008 by Web Services.
