Courses for Undergraduates
151 Introduction to Hospitality and Tourism Management (3:3)
Overview of the products and services provided by the hospitality
industry. Introduction to the roles of industry managers at all organizational levels.
Skill development in the measurement of operational productivity.
(Fall & Spring) (New course number effective fall 04; formerly HMT
211)
171 Introduction to Culinary Arts (3:3)
Fundamental concepts and techniques of professional cookery. Cooking
methods, safe food handling, flavoring, seasonings, and other related topics are
discussed. Focus on classical food production in commercial kitchens.
(Fall & Spring)
174 Food Safety for the Hospitality Professional (1:1)
Prepares students to pass the ServSafe examination. Topics
include hygiene, sanitation and safety regulations, use and care of equipment, the
principles of food-borne illness, and other selected topics.
(Fall & Spring)
189 Experimental Course: Introduction to Foods (4:3:3)
Pr. HTM 151
Introduces the fundamental concepts, skills, and techniques involved
in professional cookery. Emphasis on stocks, sauces, soups, knife skills, cooking
methodology, safe food handling, flavoring, seasonings, and other related topics.
(Offered spring '09)
245 Cross-cultural Study Tour in Hospitality and Tourism (6:1:20)
GE Marker: GN
Pr.
UNCG GPA of 2.0 or higher
Course may be repeated once for a total of 12 s.h.
Cross-cultural study tour examining leadership styles, business
strategies, cultural and hospitality traditions internationally; emphasis on U.S. and global business decisions.
(Summer)
251 Multicultural Issues in Hospitality and Tourism (3:3)
GE Marker: GL
Multicultural and global issues in hospitality and tourism. Historical,
socioeconomic, cultural, and linguistic variables impacting tourism and hospitality
marketing, operations, and human resources. Study of selected Western and non-Western
cultures. (Fall & Spring)
261 Introduction to Travel and Tourism (3:3)
Pr. HTM 151
Survey of travel and tourism with emphasis on its origins, present
characteristics, and societal impacts; implications of travel in the United States
and emerging importance of international travel. (New course number effective fall
04; formerly RPT 221)
320 Tourism Planning and Development (3:3)
Geographic distribution of tourist development with an emphasis
on the spatial dimension of origin-destination flows, industrial structure, demand,
and supply. Tourism planning and agents of tourism development are stressed. (Same as GEO 320 and RPM 320)
324 Commercial and Entrepreneurial Recreation (3:3)
Pr. RPM 111 or HTM 151
Basic principles and procedures in entrepreneurial and commercial
recreation; development and operation of commercial recreation business with emphasis
on goods and services offered for profit in the leisure market.
(Spring) (Same as RPM 324)
351 Hotel Operations (3:3)
Pr. HTM 151, ACC 201, and ECO 201
Exploration of hotel management from a rooms perspective. Topics
include revenue-management, forecasting, budgeting, measuring operational and employee
performance, ethics, and property management technology.
(Fall & Spring) (New course number effective fall 04; formerly HMT
341)
352 Destination Management (3:3)
Coreq. 151 or permission of instructor
Introduction to the management of tourism destinations. Students
will be exposed to the entire destination management process including basic concepts,
planning, development, management, and marketing of tourism.
(Spring)
354 Entrepreneurship in Hospitality and Tourism (3:3)
Pr. HTM 151, ACC 201, ECO
201
Principles of hospitality entrepreneurship and hospitality business
investment. Exploration of hospitality and tourism case studies to determine risks
and rewards of investment in hospitality business concepts.
(Same as ENT 354)
371 Restaurant Development and Operations (3:3)
Pr. HTM 151, ACC 201, and ECO 201
Operations of quick-service, casual, and fine dining restaurants
with emphasis on concept and menu development, cost/volume/profit relationships,
forecasting demand and market share, market niche/positioning, scheduling, customer
service, technology, and ambience/environment. (Fall)
372 Catering Sales and Management (3:3)
Pr. HTM 151, ACC 201, and ECO 201 or permission of instructor
How to profitably plan, manage, and debrief a food and beverage
event and meet or exceed guest requirements. Participation in catered events on
and/or off campus will be required. (Fall & Spring)
373 Beverage Management (3:3)
Pr. HTM 151
Study of the beverage product in hospitality and tourism including
spirits, wines, beers, and nonalcoholic beverages. Purchasing, internal controls,
legislation, marketing, facility, staffing, service, and menu coordination. (Spring)
374 Hospitality Facilities Design and Systems (3:3)
Pr. HTM 151, ACC 201, and ECO 201 or permission of instructor
Focuses on the how and why of matching facility design to operational
goals. Students learn to communicate functional goals from an operator’s viewpoint
to design and engineering professionals. (Spring)
(Formerly HMT 342)
417 Internship in Hospitality and Tourism Management (12:0:36)
Pr. HTM 151, 351; major status
This internship enables HTMT students to gain valuable work experience
within the hospitality industry. 480 supervised clock hours required for completion
of this 12 credit course. (Fall & Spring & Summer)
(Same as RPM 417; new course number effective fall '09; formerly HMT 451; formerly
HTM 455)
423 Meeting and Event Planning and Management (3:3)
Pr. HTM 151 or RPM 111
Comprehensive understanding of the elements necessary to conduct
a quality event or meeting; emphasis on skills needed to identify, create, organize,
implement, and evaluate a special event, conference, or meeting.
(Fall) (Same as RPM 423; formerly HTM 452)
445 Community-Based Tourism Planning (6:3:9)
Pr. HTM 261, proof of basic language proficiency of country,
or permission of instructor
May be repeated once for credit.
Theory and practical applications of tourism planning, which includes
market analysis, infrastructure proposal and development, and implementation strategies.
International travel required. (Summer)
450 Service Management (3:3)
Integration of service systems management, human behavior, and
marketing in the creation, delivery, and assurance of service quality and customer
satisfaction. (Fall) (Same as RPM 450; formerly
HMT 412)
456 Issues and Trends in Hospitality and Tourism (3:3)
Pr. HTMT major and senior standing
Study of the current trends and issues in hospitality and tourism;
examination of ethical and legal issues, marketing and management strategies, and
providers of tourism products and services. (Fall &
Spring) (Formerly RPT 426)
459 Independent Study in Hospitality and Tourism (1–3)
Pr. HTM 151 and permission of program advisor
May be repeated once for a total of six (6) semester hours.
Independent research experience conducted by individual students
under the supervision of a selected program faculty member.
(Fall & Spring) (New course number effective fall 04; formerly HMT
462)
463 Sustainable Tourism Development (3:3)
Pr. HTM 151 and 261
The study of sustainability and its relationship to the economic,
environmental, and social dimensions of tourism development.
(Spring)
473 Wine Appreciation for the Hospitality Professional (3:3)
Pr. must be 21 years old or older
Introduction to the critical pairing of wine and food in hospitality
venues. Topics include history, geography, economics, health, and legal issues associated
with wine.
