ACADEMIC CATALOG - Purdue University Calumet

Course Descriptions
HSCI 463 CLINICAL HISTOLOGY
(Class 1 to 10, Lab. 0 to 10, Cr. 1 to 10)
Histologic technique (principles of dehydration, embedding,
sectioning, routine staining, frozen sections, decalcification,
exfoliative cytology)
HSCI 464 CLINICAL ANATOMY AND PHYSIOLOGY
(Class 1 to 10, Lab. 0 to 10, Cr. 1 to 10)
Review of the structure and function of the systems most
concerned with laboratory tests; heart, kidney, liver,
hematopoietic system, etc.
HTM - Hospitality and
Tourism Management
HTM 100 INTRODUCTION TO THE
HOSPITALITY & TOURISM INDUSTRY
(Class 1 to 3, Cr. 1 to 3)
Co-requisite: HTM 101
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)
Co-requisite: HTM 100
This course assists the student new to Purdue to become
acquainted with the Purdue system and with the HTM
department and program. Information 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 & MGMT IN THE
HOSPITALITY & 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 learn how these principles can be applied to
maximize the organizational effectiveness of hospitality
and tourism business.
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 ACCT AND FINANCIAL
MGMT. HOSPITALITY OPERATIONS
(Class 3, Cr. 3)
Prerequisite: MGMT 200 or HTM 141
Managerial and financial analyses of numerical data used
for decision-making. Consideration of systems, techniques,
information types, and presentational forms used by the
hospitality industry.
HTM 251 COMPUTERS INTHE HOSPITALITY INDUSTRIES
(Class 3, Cr. 3)
Prerequisite: CIS 204
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)
Prerequisite: F&N 203 or F&N 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. Recipe conversion and costing
skills are developed. Different production schemes and product
flow are examined, and the relationship between back-ofthe-house
and front-of-the-house activities is discussed.
HTM 301 HOSPITALITY AND TOURISM
INDUSTRY PRACTICUM
(Cr. 1)
Prerequisites: This course requires six (6) credit hours in HTM or the
consent of coordinator.
Pass/Not Pass. Training and practical experience at the entrylevel,
totaling at least 300 hours, in an approved hospitality
or tourism operation.
HTM 302 HOSPITALITY &
TOURISM INDUSTRY INTERNSHIP
(Cr. 1 to 4)
Prerequisite: HTM 301or consent of coordinator.
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.
(Pass/Not Pass. Cannot be repeated for credit).
HTM 309 HOSPITALITY AND TOURISM
MANAGEMENT PUBLICITY AND PROMOTION
(Class 3, Cr. 3)
Prequisite: HTM Major and Classification 5 (Junior Standing)
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. Repeatable to a
maximum of 6 credits.
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Course Descriptions