Hotel, Restaurant, Travel (HRT)

HRT 600  Hotel & Restaurant Management  (4 Credits)  

This course considers the analysis of theories, principles, and techniques of successful hotel and restaurant management. Common issues associated with hotel and restaurant management are emphasized with the goal of enhancing students' ability to diagnose and address diverse problems and implement effective service strategies in a hospitality setting. Subjects include: the principles of organizing, the formulation of goals and objectives, decision-making processes, staffing, employee/guest relations, and labor management negotiations.

Prerequisite(s): MGMT 500 Principles of Management.

View Course Outcomes:

  1. Understand the theories, principles, trends, and techniques of successful hotel and restaurant management.
  2. Articulate the goals and objectives of the decision-making process in drafting a hotel or restaurant business management plan.
  3. Apply the concepts and principles of hotel and restaurant management to specific situations by analyzing and constructing solutions to case studies.
  4. Diagnose and address diverse issues associated with hotel and restaurant management and implement effective service strategies in a hospitality setting.

HRT 601  Food Service Systems and Control  (4 Credits)  

This course covers the systems and techniques appropriate to manage food, beverage, and labor costs in food service operations. Topics include: management, marketing, menu development, costs and pricing, quality assurance, production, and operational analysis. Students develop case studies that apply best practices in food service management.

Prerequisite(s): HRT 600 Hotel and Restaurant Management.

View Course Outcomes:

  1. Understand the systems and techniques appropriate to manage food, beverage, and labor costs in food service operations.
  2. Apply knowledge of pertinent laws affecting the food service industry.
  3. Employ appropriate human resource management techniques.
  4. Practice effective sales techniques and procedures, including marketing, public relations, and entrepreneurship.
  5. Implement essential food production, quality assurance, safety and sanitation measures, and cost control skills.
  6. Apply the concepts and principles of successful food service operations management to specific situations by analyzing and constructing solutions to case studies.

HRT 602  Leadership and Sustainable Tourism  (4 Credits)  

This course provides a comprehensive introduction to the nature and scope of leadership and sustainable tourism planning at the local, regional, and national levels. Topics addressed include: distinguishing between leading and managing, understanding systems and change leadership as well as the economic, social, environmental, and policy considerations within the sustainable development framework. Students also discuss competencies required for leading, planning, and development guidelines in different geographical areas. Case studies are used to employ effective strategies for planning, initiating, and implementing sustainable tourism events and activities.

Prerequisite(s): MGMT 500 Principles of Management.

View Course Outcomes:

  1. Explore the meaning of leadership and related concepts, as well as identify individual strengths and leadership styles.
  2. Illustrate the importance of diversity, systems leadership, change leadership and conflict resolution within teams and organizations.
  3. Determine the function of ethical decision-making within a leadership context.
  4. Examine the nature and scope of sustainable tourism planning at the local, regional, and national and international levels.
  5. Articulate relevant economic, social/ cultural, environmental, ethical and institutional considerations within the sustainable development framework
  6. Apply knowledge of planning and development guidelines in different geographical areas.
  7. Apply the concepts and principles of sustainable tourism to specific situations by analyzing and constructing solutions to case studies.

HRT 603  Event, Meeting, and Conference Management  (4 Credits)  

This course explores strategies to develop meaningful and well-organized conferences, meetings, and special events. The course addresses such event logistics as: client management, facilities management, compliance with ADA and other laws and regulations, contract negotiation, labor planning, standards for food and beverage management, meeting/organization agendas, transportation, schedule of events, break-out sessions, leisure activities, finances, and evaluations. Students develop case studies that apply best practices in event management.

Prerequisite(s): HRT 600 Hotel and Restaurant Management.

View Course Outcomes:

  1. Employ strategies to develop meaningful and well-organized conferences, meetings, and special events.
  2. Apply knowledge of effective convention management skills.
  3. Apply leadership and supervisory skills.
  4. Practice marketing sales and business promotion techniques.
  5. Apply the concepts and principles of successful event management to specific situations by analyzing and constructing solutions to case studies.

HRT 607  Revenue Management in the Hospitality Industry  (4 Credits)  

Students in this course will explore the strategies for realizing revenue in a complex hospitality environment. Case studies and real-world examples will be used to understand how, where, and when opportunities arise for maximizing revenue generation. While topics may vary, this course focuses primarily on the lodging, food and beverage, event, and leisure/recreation components of resort operations. Students will explore the historical role of revenue management as well as the current and future trends that operators are employing. This course focuses on both proactive and reactive strategies to address real-time changes within the industry.

Prerequisite(s): Acct 511: Financial Accounting and HRT 600 Hotel and Restaurant Management

View Course Outcomes:

  1. Explore the historical role that revenue management has played in helping hotel, restaurant, and travel operations achieve their organizational objectives and goals;
  2. Evaluate the internal and external metrics employed by the hospitality industry to determine their effectiveness within their competitive set and in growing their market share;
  3. Assess and develop proactive strategies such as forecasting and dynamic-based pricing to create a wide-ranging tactical revenue management approach;
  4. Distinguish the role of marketing, pricing, and distribution management in developing a comprehensive revenue management strategy.