Hospitality and Tourism Management Courses

HTM 100. INTRODUCTION TO THE HOSPITALITY AND TOURISM INDUSTRY

Class 2, Cr. 2
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 decision-making. 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-of-the-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 352. INTERNATIONAL CUISINE

Class 1, Lab. 4, Cr. 3

International Cuisines and Culture Research in and hands-on food preparation of various international cuisines with corresponding study of their cultures and languages.

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 383. RESORT, CRUISE & ENTERTAINMENT OPERATIONS

Class 3, Cr. 3

Comprehensive analysis of the operations of different styles of resorts, as well as cruise lines, gaming, and other entertainment attractions. Operating structures, systems, and management practices are compared with traditional hotels. The resort development process is explained and alternative resorts concepts are discussed, including resort condominium and vacation/internal ownership.

HTM 385. EDUCATIONAL STUDY CRUISE

Class 3, Cr. 3

Note:  Must be 21 years of age and have a valid passport.

Exploration of the cruise line industry with a focus on hospitality and leisure management, as well as the cruise industry history and marketing operations. Includes experiential learning multi-day cruise component with land and sea lectures, tours and exposure to many languages/cultures.

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 442. FRAUD EXAMINATION FOR HOSPITALITY MANAGERS

Class 3, Cr. 3

Fraud Examination will cover the principles and methodology of fraud detection and deterrence. The course includes such topics as skimming, cash larceny, check tampering, register disbursement schemes, billing schemes, payroll and expense reimbursement schemes, non-cash misappropriations, corruption, accounting principles and fraud, fraudulent, financial statements, and interview witnesses. The impact of the Sarbanes-Oxley Act 2002 on the Hospitality industry and issues of compliance will be addressed.

HTM 491. BEVERAGE MANAGEMENT

Class 2, Lab 1, Cr. 3
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.