Hospitality and Tourism Management Courses

Hospitality and Tourism Management Courses
Core HTM; Core Elective
HTM 100. INTRODUCTION TO THE HOSPITALITY AND TOURISM INDUSTRY
Class 1-3, Cr. 1-3
An overview of supervisory careers, opportunities, and responsibilities in
the food service and lodging industry.
HTM 101. HOSPITALITY AND TOURISM STUDENT SEMINAR
Class 1, Cr. 1
this course assists the student new to Purdue to become acquainted with
the Purdue system and with the HTM department and program. In
formation presented to assist students with developing strategies for
academic and career-related success at Purdue.
HTM 141. FINANCIAL ACCOUNTING FOR THE SERVICE INDUSTRIES
Class 3, Cr. 3
Fundamental accounting principles and procedures applied to the
hospitality and service industries. Includes study of uniform system of
accounts, financial statements, special purpose journals and subsidiary
ledgers unique to the hospitality and service industries.
HTM 181. LODGING MANAGEMENT
Class 3, Cr. 3
Concepts of organization, communication, ethics, and policy formulation
in the front office. Introducing the basic techniques and trends in systems
and equipment available to meet the needs of management and the
guest.
HTM 191. SANITATION AND HEALTH IN FOODSERVICE, LODGING AND TOURISM
Class 3, Cr. 3
Food safety and other health related issues in the hospitality and travel
industries. Application of sanitation principles in restaurants, hospitals,
schools, hotels, cruise ships, airlines and international travel are covered.
Students must pass a National Sanitation Certification Examination to
receive credit.
HTM 212. ORGANIZATION AND MANAGEMENT IN THE HOSPITALITY AND TOURISM
INDUSTRY
Class 3, Cr. 3
Prerequisite: Classification 3 or higher.
Basic principles of planning, organizing, directing and controlling human
and physical resources will be addressed. Students will also learn how
these principles can be applied to maximize the organizational
effectiveness of hospitality and tourism businesses.
HTM 231. HOSPITALITY AND TOURISM MARKETING
Class 3, Cr. 3
Provides students with a customer-oriented approach to marketing in
hospitality and tourism. Techniques available to hotels, restaurants,
tourism, and travel businesses are discussed and evaluated including

packaging, the travel trade, advertising, sales promotion, merchandising,
and personal selling.
HTM 241. MANAGERIAL ACCOUNTING AND FINANCIAL MANAGEMENT IN
HOSPITALITY OPERATIONS
Class 3, Cr. 3
Prerequisite: MGMT 200 or HTM 141.
Managerial and financial analyses of numerical data used for decisionmaking.
Consideration of systems, techniques, information types, and
presentational forms used by the hospitality industry.
HTM 251. COMPUTERS IN THE HOSPITALITY INDUSTRIES
Class 3, Cr. 3
Prerequisite: CIS 204 or consent of Instructor.
Explore the applications of computers in the hospitality industry. Special
emphasis is placed on those impacting the management of the
organization.
HTM 291. QUANTITY FOOD PRODUCTION AND SERVICE
Class 2, Lab. 6, Cr. 4
Prerequisites: F&N 203 or 205, and HTM 191.
An introduction to food preparation methods and service techniques in
quantity food settings. Students become familiar with ingredients and
culinary terminology, and learn to read and evaluate menus. Recipes
conversion and costing skills are developed. Different production schemes
and product flow are examined and the relationships between back-ofthe-house
and front-of-the-house activities are discussed.
HTM 301. HOSPITALITY AND TOURISM INDUSTRY PRACTICUM
Cr. 1
Prerequisite: 6 credits in HTM or consent of Coordinator.
Limited to HTM majors. (Pass/Not Pass).
Training and practical experience at the entry level, totaling at least 300
hours, in an approved hospitality or tourism operation.
HTM 302. HOSPITALITY AND TOURISM INDUSTRY INTERNSHIP
Cr. 1 - 4
Prerequisites: HTM 301, and Consent of Coordinator/Department.
(Pass/Not Pass. Cannot be repeated for credit).
Industry-related practicum experience in an approved hospitality
management operation. Requires signed learning agreement between
faculty, employer, and student prior to initiating internship. The internship
will require a minimum of 300 hours for each credit hour to a maximum of
four credit hours.
HTM 309. HOPSTITALITY AND TOURISM MANAGEMENT PUBLICITY AND PROMOTION
Class 3, Cr. 3. Repeatable to a maximum of 6 credits.
Prerequisites: HTM Major, and Classification 5 or higher.
Written and oral skills activities focusing on the promotion of the
academic major. Newsletter writing and production, public speaking
events, preparation and design of academic recruitment materials and
other portfolio building public relations types of activities required. Good
independent study habits and research skills are developed.
HTM 311. PROCUREMENT MANAGEMENT FOR FOODSERVICE

Class 3, Cr. 3
Prerequisite or Co-Requisite: HTM 291.
Identifies and describes foods, supplies, and related merchandise used in
the foodservice industry. Provides methods and criteria for recognizing
quality, evaluating, specifying, purchasing, and inspecting these products.
Discusses the use of technology in the purchasing component of the
foodservice industry.
HTM 312. HUMAN RESOURCES MANAGEMENT FOR THE SERVICE INDUSTRIES
Class 3, Cr. 3
Prerequisites or Co-Requisites: HTM 291, and Classification 3 or higher.
The concepts of management of people for effective operations in
foodservice, lodging and tourism involving supervisory development and
communications; the pre-testing, training, and evaluating of employees
and the development of attitudes and morale of people working
together.
HTM 314. FRANCHISING
Class 3, Cr. 3
Prerequisite: Classification 5 or higher.
The study of franchise administration, operations and marketing, with a
special emphasis on hospitality related franchises. Includes a study of the
legal regulation of franchises, the franchisee-franchiser relationship and
unique problems in operating a franchise.
HTM 315. PRIVATE CLUB MANAGEMENT AND OPERATION
Class 3, Cr. 3
Prerequisites: HTM 231, HTM 312, and HTM 341.
A study of the organization, administration, operation, and opportunities
within the private club industry with emphasis on the manager's duties.
HTM 316. CASINO MANAGEMENT
Class 3, Cr. 3
Prerequisite: 21 years of age.
An overview of the development, operations and management of casino
enterprises. Includes the evolution of gaming, regulatory statutes and
agencies, operational concerns, marketing strategies, financial controls,
security/surveillance requirements, ethical considerations, and the
economic/social impact on the community. Field trip required.
HTM 321. EQUIPMENT FOR RESTAURANTS, HOTELS, AND INSTITUTIONS
Class 3, Cr. 3
Prerequisites: HTM 291
Principles of selection, operation, and maintenance of food service
equipment, including materials, structural details, design, cost,
performance, and specification standards.
HTM 322. HOSPITALITY FACILITIES MANAGEMENT
Class 3, Cr. 3
Technical and managerial issues related to the operation and
maintenance of the physical plant and equipment in hospitality industry
facilities.
HTM 323. FOOD SERVICE LAYOUT AND DESIGN
Class 3, Cr. 3

Prerequisites: HTM 291 and HTM 322.
Arrangement of foodservice equipment for efficient use of space. And
introduction to computer aided design for equipment placement within
constraints. Development of workflow patterns and other engineering
considerations.
HTM 331. HOSPITALITY AND TOURISM SALES AND SERVICE
Class 3, Cr. 3
Prerequisites: HTM 181 and HTM 231.
Analysis of methods used by sales and service departments in hospitality
and tourism. Emphasis on selling, planning for, and servicing all aspects of
meeting and convention business.
HTM 341. COST CONTROLS IN FOODSERVICE AND LODGING
Class 3, Cr. 3
Prerequisites: HTM 141 or MGMT 200, and HTM 312.
Application of cost controls; development of cost reduction methods
through management policy and decisions; examination of cost control
techniques for food, labor, and supplies in addition to the emphasis on
beverage management control.
HTM 361. MANAGED SERVICES FOR THE FOODSERVICE INDUSTRY
Class 3, Cr. 3
Prerequisite: HTM 212 or consent of Instructor.
Focuses on the unique aspects of contract and institutional foodservice
management as it compares to commercial foodservices; including
operations in airline, business dining, school and campus, healthcare,
conference and convention center, vending, correctional, and leisure
foodservices.
HTM 371. INTRODUCTION TO TOURISM
Class 3, Cr. 3
Principles, practices, and philosophies, which affect the economic, social,
cultural, psychological, and marketing aspects of human travel and the
tourism industry.
HTM 372. GLOBAL TOURISM GEOGRAPHY
Class 3, Cr. 3
Analysis of U.S. and world travel destinations, including the exploration of
principal geographic features, population centers and attractions,
customs and traditions, habits, festivals, and events, as these relate to the
hospitality and travel industry.
HTM 375. SPORT-RELATED TOURISM AND LEISURE MANAGEMENT
Class 3, Cr. 3
NOT OPEN TO STUDENTS WITH CREDIT IN FM 375
Integration of Sport and Tourism disciplines. Sport participation and
spectator travel, hard and soft adventure tourism and management of
leisure time are emphasized. Focus on the dynamics behind the explosion
in Sport and Adventure Tourism.
HTM 381. EXECUTIVE HOUSEKEEPING MANAGEMENT
Class 1, Lab. 4, Cr. 3
Prerequisites: HTM 181 and HTM 231.
Management principles and practice relative to the internal

maintenance of public lodging facilities. Experience in room preparation,
cleanliness, tools, record-keeping, and departmental organization.
HTM 390. UNDERGRADUATE SPECIAL PROBLEMS
Cr. 0-6.
Repeatable to a maximum of 6 credits.
Open to HTM majors only or by consent of the Instructor.
Individual or group participation in supervised reading, laboratory
experiences, field experiences, or research in special areas of the
Hospitality or Tourism field.
HTM 391. SPECIALTY FOODSERVICES AND CATERING
Class 1, Lab. 1 to 6, Cr. 3
Prerequisites: HTM 291
Exploration and creative use of specialty foods and unusual cuisine for the
hospitality field. Concepts of management for the effective operation of
quantity specialty food service organizations within a financial framework
involving menu-planning, customer-relations, and production service
logistics.
HTM 411. HOSPITALITY AND TOURISM LAW
Class 3, Cr. 3
Prerequisites: HTM 212 and HTM 301.
Rights and duties of innkeepers, food operators and tourism organizations.
Topics include civil rights, contracts, and negotiable instruments.
HTM 419. SENIOR SEMINAR IN HOSPITALITY AND TOURISM MANAGEMENT
Class 3, Cr. 3
Prerequisite: Classification 7 or higher or consent of Instructor.
The exploration, discussion and presentation of current research
concerned with or related to the hospitality and tourism management
industry.
HTM 491. BEVERAGE MANAGEMENT
Class 2, Cr. 2
Prerequisites: HTM major or consent of Coordinator/Department.
Must be minimum 21 years of age.
Principles and practices regarding the production, selection, purchasing,
storage, and service of alcoholic beverages in the hospitality industry.
Certification in a Responsible Beverage Service Course is required to earn
credit.
HTM 492. ADVANCED FOODSERVICE MANAGEMENT
Class 1, Lab. 7, Cr. 4
Prerequisites: HTM 212, HTM 291, HTM 311, HTM 341, and Classification 7 or
higher.
Utilize managerial skills and techniques with planning, organizing,
directing, and controlling a full service restaurant operation. Management
teams of two to three students develop, market and operate an
international theme restaurant that is open to the public. Emphasis is
placed on utilizing effective management skills to create a high quality,

profitable operation with well planned systems and highly motivated,
organized employees.
HTM 499. FEASIBILITIES STUDIES AND BUSINESS DEVELOPMENT IN HOSPITALITY AND
TOURISM
Class 3, Cr. 3
Prerequisites: HTM 212, HTM 231, HTM 241, and Classification 7 or higher.
The study of business development. The course will cover all stages of
feasibility and development activities with emphasis on strategic planning,
design of systems and models, and problem analysis.