Pamplin College of Business

Hospitality and Tourism Management

Overview

• Choosing a career in the hospitality field means becoming involved in one of the nation's largest industries. The opportunities for employment are broad in scope, and graduates are actively recruited each year by numerous hospitality firms. Management positions are available with hotels, motels, restaurants, contract food service companies, convention bureaus, private clubs, travel and tourism organizations, resorts, theme parks, and corporations. The most important qualities necessary for success in this field are an interest in management, enjoyment in working with people, and the drive to meet the challenges of this dynamic industry.
• The curriculum provides a balance among a general education requirement, courses in business management, and technical courses relating to the fundamentals of management within the hospitality industry. Graduates are prepared to assume entry-level management positions in all types of hospitality organizations. This preparation includes substantive work experience requirements with possible internship opportunities, in the industry. Many students are able to complete their requirements at the campus hotel. The Hotel Roanoke and Conference Center is also used to provide hands-on experience for students. Student managers are provided with the opportunity to truly test their management skills in these challenging business environments under the guidance of experienced faculty members. As the hospitality industry takes on an increasingly international focus, students interested in developing skills to begin careers in international management are offered several study and work experience opportunities in England, Australia, Switzerland, the Netherlands, and Austria, in addition to pursuing language courses of study here or abroad.

• In addition to fulfilling the college of business requirements for the first two years and the core upper-division business requirements, each student must meet the following course requirements:

HTM 1414 Introduction to Hotel, Restaurant and Institutional Management	(3)
HNFE 2234 Food Selection and Preparation	(2)
HNFE 2224 Food Selection and Preparation Laboratory	(1)
HTM 2964 Field Study**	(3)
HTM 2454 Travel and Tourism Management (Area 7 course)*	(3)
HTM 2464 Introduction to Service (Fulfills 2nd social science)	(3)
HTM 3414 Purchasing, Production and Management	(4)
HTM 3444 Financial Mgt. & Cost Control for Hospitality Org.	(3)
HTM 3474 Hospitality Facilities Planning and Management	(3)
HTM 3534 Legal Aspects of HTM or FIN 3055 Legal Environment in Business	(3)
HTM 3524 Lodging Management	(3)
HTM 4414 Food and Beverage Management	(4)
HTM 4464 Human Resource Management in the Hospitality Industry	(3)
HTM 4454 Hospitality Marketing Management	(3)
HTM 4534 Hospitality Management Policy **	(3)
HTM 4964 Field Study **	(3)
Plus any two of the following:
HTM 2434 Hospitality Sales	(3)
HTM 2474 Intro to Meeting and Convention Management	(3)
HTM 2514 Catering Management	(2)
HTM 3454 Tourism Analysis	(3)
HTM 3464 Hospitality & Tourism Research Methods I	(3)
HTM 4424 Events Management	(3)
* Used for area 7 requirements ** Writing courses in major

• A sequence of 2 foreign language courses is required for graduation unless 2 high school credits of the same foreign language or 6 transfer hours credit of foreign language have been earned. These credits do not count toward graduation.

Satisfactory Progress

• For satisfactory progress toward a degree, the following courses must be completed by the time the student has completed 72 semester hours:

ENGL 1105-1106; ECON 2005-2006; CHEM 1015, 1016, 1025, 1026 or BIOL 1005, 1006, 1015, 1016; MATH 1525-1526; PSYC 2004 or SOC 1004; HTM 1414, 2464; HNFE 2224 and 2234

Undergraduate Courses (HTM)

2414: FOOD SELECTION AND PREPARATION LABORATORY
Principles of food preparation and the effect of variables on the quality of food determined by sensory and objective evaluation applicable to the food service industry. Pre: CHEM 1035, CHEM 1036. Co: HNFE 2234. (3L,1C) I,II.

2434: HOSPITALITY SALES
A comprehensive study of the management of the sales function and its role in the overall financial performance of hospitality operations. (3H,3C)

2454: TRAVEL & TOURISM MGT
Survey of travel and tourism in the United States and abroad with a focus on terminology, demographics, economic, socio-cultural and environmental impacts of tourism and travel, and the industry's management issues in a global context. (3H,3C)

2464: INTRO TO SERVICE
An overview of the service industry, history, current status, and future trends. Emphasizes the unique characteristics and operations of service organizations. (3H,3C)

2474: INTRODUCTION TO MEETINGS & CONVENTION MANAGEMENT
A study of the meetings and convention industry. Focus on the components and processes involved in developing and conducting meetings and conventions. Pre: 1414. (3H,3C)

2514: CATERING MANAGEMENT
Concepts of management related to the effective operation of food service organizations within a framework involving menu planning, types of service, customer relations, and production/service techniques, in catering situations. Exploration of the creative use of specialty foods and unusual cuisine for the hospitality field. Pre: 2414. (2H,2C) II.

2954: HOSPITALITY AND TOURISM STUDY ABROAD
This course provides students with an international hospitality and tourism management business experience. It is only offered as part of a program outside the United States. Students will learn from the structured educational experience developed by the faculty directing the study abroad program. This course can be taken twice for a maximum of 6 credit hours. Pre: Sophomore standing and a minimum GPA of 3.0 required, Instructor’s consent. (3H 3C). The department also has a well developed study abroad program for students.

2964: FIELD STUDY
X-grade allowed. (3H,3C)

2974: INDEPENDENT STUDY
Variable credit course.

2984: SPECIAL STUDY
Variable credit course.

3414: PURCHASING, PRODUCTION, AND MANAGEMENT
Purchasing, preparation, service, and management of a large quantity food service operation. Opportunity is given for administration of the departmental cafeteria. X-grade allowed. Pre: HNFE 2234. (2H,6L,4C) I,II.

3434: COMPUTERS IN HOTEL, RESTAURANT, AND INSTITUTIONAL MANAGEMENT
The utilization and implementation of computer technology in hotel, restaurant, and institutional management. 3 credits of University level computer science required. (3H,3C) I,II.

3444: FINANCIAL MANAGEMENT AND COST CONTROL FOR HOSPITALITY ORGANIZATIONS
The application of accounting, finance, and cost control principles to hospitality industry organizations. The focus if this course is to provide future food service and lodging organization managers with the ability to handle the unique problems regarding financial analysis and cost control in this industry. Pre: ACIS 2116, ECON 2116, FIN 3104. (3H,3C) I,II.

3454: TOURISM ANALYSIS
Different aspects of tourism, including origin and destination flow models, tourism destinations and their attractiveness, impacts of tourism, tourist profiles and destination decisions, demand/supply interaction, and barriers to travel are explored and analyzed. (3H,3C)

3464: HOSPITALITY AND TOURISM RESEARCH METHODS I
An introduction to the various research methods and techniques which would be most appropriate in the analysis of problems in the hospitality field. The basic concepts of the scientific process and the foundation of research, research design, data collection techniques, sampling issues, statistical techniques and the analysis and reporting of data will be studied. Pre: STAT 2004 or BIT 2405. (3H,3C)

3474: HOSPITALITY FACILITIES PLANNING AND MANAGEMENT
Layout and design for efficient management of hospitality facilities. Organization and management of a facilities maintenance system and preventive maintenance and energy management programs. Junior Standing. Pre: 3414. (3H,3C) I,II.

3484: SOCIO-CULTURAL IMPACTS OF TOURISM
A study of both historic and current socio-cultural impacts of tourism on family, community, culture, government, and the environment. The course examines the ways in which tourism has both affected and been affected by modern society worldwide. Pre: 1414 or 2454 or 3454. (3H,3C)

3524: LODGING MANAGEMENT
Organization, function, and management of lodging operations. Pre: 1414. (1H,6L,3C) I,II.

3534: LEGAL ASPECTS OF HOTEL, RESTAURANT, AND INSTITUTIONAL MANAGEMENT
Examination of laws and regulations which exert control on the food service and lodging industry. The focus of the course is preventive legal management with major emphasis placed upon recent litigation. (3H,3C) I,II.

3954: HTM STUDY ABROAD
This course provides students with an international hospitality and tourism management business experience. Students will be required to apply their knowledge and skills from their Pamplin College of Business core courses within this course. Students will learn from the structured educational experience developed by the faculty directing the study abroad program. Pamplin College of Business majors must have been approved for upper division course- work. Variable credit course.

4414: FOOD AND BEVERAGE MANAGEMENT
Organization, administration, and operation of food service operations. Opportunity is provided for administration of the departmental cafeteria. X-grade allowed. Pre: (3414, 3434, 3444). (2H,6L,4C) I,II.

4424: EVENTS MANAGEMENT
Management of special events in the hospitality and tourism industry. Students will explore organizational functions necessary for producing special events, as well as analyzing the factors that influence an event's success, such as organizational structure, risk management and the impact of tourism activity. Junior standing in HTM is required. (3H,3C)

4454: HOSPITALITY MARKETING MANAGEMENT
Application of marketing principles and practices for the specialized needs of the hospitality industry. Pre: MKTG 3104. (3H,3C) I,II.

4464: HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY
An overview of the concepts of human resources management as applied to the specific environments within the hospitality industry. (3H,3C) I,II.

4534: HOSPITALITY MANAGEMENT POLICY
Integrates business principles and practices related to hospitality management. Cases involving hospitality industry organizations are analyzed extensively. Senior standing required. Pre: 3444, 3524. Co: 4414, 4454, 4464. (3H,3C) I,II.

4604: SEMINAR IN HOTEL, RESTAURANT AND INSTITUTIONAL MANAGEMENT
(1H,1C)

4964: FIELD STUDY IN HTM
X-grade allowed. (3H,3C)

4974: INDEPENDENT STUDY
Variable credit course.

4984: SPECIAL STUDY
Variable credit course.

4994: UNDERGRADUATE RESEARCH
Variable credit course.

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