Hospitality & Tourism Management 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. Offered as needed
4 Credits

HTM104 Tourism & 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. Offered as needed
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. Offered as needed
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. Offered as needed
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. Offered as needed
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. Offered as needed
4 Credits

HTM127 Selling in Hospitality/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. Offered as needed
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. Offered as needed
4 Credits

HTM138 Foods & Bevs: 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. Offered as needed
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. Offered as needed
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. Offered as needed
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. Offered as needed
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. Offered as needed
4 Credits

HTM226 Meetings & 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. Offered as needed
4 Credits

HTM230 Hotel, Restaurant & Travel Law
Covers 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 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. Prerequisite: Second-year standing in Hospitality Management or Tourism and Travel Management. W
3 Credits

HTM232 Menu Design
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, and nutrition concerns, design mechanics, and increasing sales through the menu. Recommended Prerequisite: HTM105 with a grade of C or better; or second year standing in Hospitality Management. F
3 Credits

HTM280A Cooperative Work Experience
Offers placement in a business, agency, and/or industry for on-the-job training related to the student's curriculum. Prerequisite: Determined by each curriculum. Guidelines on file in the Cooperative Work Experience office and with each curriculum's CWE Instructor and Director.
1 Credits

HTM280B Cooperative Work Experience
Hospitality and Tourism Manage
2 Credits

HTM280C Cooperative Work Experience
Hospitality and Tourism Manage
3 Credits

HTM280D Cooperative Work Experience
Hospitality and Tourism Manage
4 Credits

HTM280E Cooperative Work Experience
Hospitality and Tourism Manage
5 Credits

HTM280F Cooperative Work Experience
Hospitality and Tourism Manage
6 Credits

HTM280G Cooperative Work Experience
Hospitality and Tourism Manage
7 Credits

HTM280H Cooperative Work Experience
Hospitality and Tourism Manage
8 Credits

HTM280I Cooperative Work Experience
Hospitality and Tourism Manage
9 Credits

HTM280J Cooperative Work Experience
Hospitality and Tourism Manage
10 Credits

HTM280L Cooperative Work Experience
Hospitality and Tourism Manage
12 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. Offered as needed
4 Credits

XHTM0500A Prof. Wedding Plan Essentials
Introduces the coordination and organizational tasks necessary for successful execution of professional wedding planning. Emphasizes potential client needs, wedding and reception design and logistics, venue considerations, vendor selection criteria, wedding day services and career opportunities.
0 Non-Credit

XHTM9900A HTM for The Educator 1
Provides an overview of the major hospitality and tourism industry segments. Assists educators in enhancing their curriculum. Emphasizes content and resources.
4 CEU

XHTM9900B Hospitality Educator Update 1
This course is specifically designed for hospitality, tourism and ProStart educators (secondary and post-secondary). Assists educators in teaching their related curriculums. Emphasizes content and resources.
.8 CEU

XHTM9900C Hospitality Educator Update
Conducts ongoing training for secondary and post-secondary hospitality, tourism and ProStart educators. Emphasizes hospitality industry and educator linkages providing a distinctly integrated resource and business management orientation. Provides leadership in the development and delivery of curriculum research and professional education.
2.4 CEU

XHTM9900D Food Handling Certification
Introduces food service sanitation practices. Includes contamination, food-borne illness, storage, preparation and service of food and beverages. Required course to obtain a Marion County Food Handler Card.
.3 CEU

XHTM9900F FMP Certification
Foodservice Management Professional workshop to prepare personnel in this industry for certification.
.6 CEU

XHTM9900H Cooking w/Professional Chef's
Focuses on cooking with professional chefs from the northwest. Includes chef demonstrations and cooking techniques. Covers a variety of cuisines, seasonings, techniques and tips needed to prepare and present professional culinary meals and experiences.
.3 CEU

XHTM9900J Mtg Planning Success:Details
Presents the fundamental tools of the complete meeting planning process. Emphasizes successfully planning, managing, and producing meetings and events. Provides step-by-step methods emphasizing meeting design, site selection, contract negotiating, budgeting, checklists, work plans and timelines, registration systems, food and beverage events.
.7 CEU

XHTM9900K Mtg Planning Success: Money
Focuses on the importance of sound financial management of meetings and events. Presents building budgets based on objectives. Explores methods to increase and sustain revenues through effective sponsorship, exhibit and advertising strategies. Examines cost-saving methods to decrease expenses in all aspects of the meeting and event planning process. Prerequisite: XHTM9900J
.7 CEU

XHTM9900N Quality Customer Service
Introduces techniques and skills necessary for successful customer service delivery in any visitor-related business. Focuses on customer contact skills for all areas of service such as hospitality, foodservice, retail and others. Includes Oregon Tourism Commission certification upon successful completion.
.3 CEU

XHTM9900P Q Program Train the Trainer
Demonstrates instructional skills and techniques needed to deliver the training seminar Quality Customer Service (`It Pays to Please). Instructs trainers in course specific strategies including PowerPoint presentation; role-playing and destination tourism information required for delivering successful trainings. Prerequisite: XHTM9900N Quality Customer Service Seminar
.6 CEU

XHTM9900Q Certified Cruise Professional
Provides on-site experience on a cruise ship worksite to develop criteria and field and classroom skills in meeting the standards of a cruise service professional. Successful completion of this course includes industry certification. (Certified Cruise Service Professional).
4.3 CEU

XHTM9900R Certified Cruise Administrator
Focuses on three essential areas of advanced management in the cruise industry: managerial finance, the competitive environment, and maritime law and regulations. Successful completion of this course includes industry certification (Certified Cruise Administrator). Prerequisite: Foundations of Cruise Leadership and Cruise Manager Certifications.
6.8 CEU

XHTM9900S Certified Cruise Manager
Provides on-site training on a cruise ship worksite, to improve management skills. Focuses on time management, dealing with difficult people, decision making, motivation, and goal setting. Successful completion of this course includes industry certification (Certified Cruise Manager). Prerequisite: Cruise Leadership Certification.
4.2 CEU

XHTM9900T Foundations/Cruise Leadership
Provides on-site experience on a cruise ship worksite to improve effective leadership. Focuses on seven dimensions of leadership, including establishing priorities, coaching, providing positive criticism, giving performance appraisals, and developing personal and effective leadership skills. Successful completion of this course includes industry certification (Foundations of Cruise Leadership).
3.5 CEU