Hospitality and Tourism Management
Head: Nancy Gard McGehee
Undergraduate Coordinator: G. Walton
Professors: M. A. Khan, N.G. McGehee, J.L. Nicolau-Gonzalbez, and R.R. Perdue
Associate Professors: V.P. Magnini, M. Singal, and Z. Xiang
Assistant Professors: H. Kang, C. Clemenz, and E. Kim
Associate Professors of Practice: G. Walton
Instructors: C. Fitch
Lecturers: H. Feiertag and J.E. Sexton
Adjunct Faculty: T. Duetsch, S. Foster, and T. Shaver
Web: www.htm.pamplin.vt.edu
E-mail: htmdpt@vt.edu
Overview
The undergraduate program in hospitality and tourism management prepares students for leadership positions in hospitality and tourism, one of the world's largest industries. The department, which is ranked as one of the best in the world, seeks to provide students with a balance of industry-focused educational opportunities with directed work experiences. All students will take courses in hospitality, finance, food and beverage operations, tourism management, lodging operations, revenue management, and events. Special emphasis is placed on developing analytical, decision-making, leadership and communications skills. The degree requires an industry field study experience.
The curriculum is flexible, allowing students to pursue specific areas of emphasis. Recommended areas include hospitality operations, global tourism experiences, restaurant and food management, meetings and events, and club and resort management. We also offer a dual degree program with Real Estate which prepares students for the field of asset management or hotel brokerage.
The department offers a variety of international programs and study abroad experiences to give students an enhanced understanding of cultural diversity, experience in international business methods, and practical understanding of hotel and restaurant management in other countries. Through industry scholarships and internal fundraising activities, students are able to attend state, regional, and national hospitality and tourism meetings.
The department is strongly committed to the placement of it undergraduate and graduate students. Industry partners participate in on-campus interview sessions. Industry representatives visit the department during fall and spring semesters to interview students for both permanent placement and internships. HTM conducts a career fair each spring semester for companies offering both career and internships opportunities. Major employers recruit HTM graduates at Virginia Tech, including Marriott, Hyatt, Walt Disney World, White Lodging, Hilton, Compass, Four Seasons, Ritz Carlton, B.F. Saul Hotel Division, Interstate Hotels, Crestline Hotels and Resorts, Cvent, Great American Restaurants, and Panera Bread Company. HTM consistently enjoys one of the top job placement rates on campus for its graduates.
Degree Requirements
The graduation requirements in effect at the time of graduation apply. When choosing the degree requirements information, always choose the year of your expected date of graduation. Requirements for graduation are referred to via university publications as "Checksheets". The number of credit hours required for degree completion varies among curricula. Students must satisfactorily complete all requirements and university obligations for degree completion.
The university reserves the right to modify requirements in a degree program. However, the university will not alter degree requirements less than two years from the expected graduation year unless there is a transition plan for students already in the degree program.
Please visit the University Registrar website at http://registrar.vt.edu/graduation-multi-brief/index1.html for degree requirements.
Satisfactory Progress
University policy requires that students who are making satisfactory progress toward a degree meet minimum criteria toward the General Education (Curriculum for Liberal Education) (see "Academics") and toward the degree in Hospitality and Tourism Management.
Satisfactory progress requirements toward the B.S. in Business can be found on the major checksheet by visiting the University Registrar website at http://registrar.vt.edu/graduation-multi-brief/index1.html.
Undergraduate Course Descriptions (HTM)
1414: INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT
Hospitality & Tourism industry segmentation, management
structures and practices, the significance of service
delivery, economic impact of tourism and career
opportunities. Concepts examined through readings, case
studies and industry gues speakers.
(3H,3C)
2314 (MGT 2314): INTRODUCTION TO INTERNATIONAL BUSINESS
Fundamental concepts of international business.
International business environment and how it affects
decisions, the creation of competitive advantage in the
multinational firm, and complexities of managing it. Why
international businesses exist, drivers of international
expansion, differences among countries in terms of
political, legal, economic, technological and cultural
dimensions, and the complexity of international business
decisions. Causes and consequences of globalization,
international trade, and analyzing the challenges of
managing international business, with a focus on a number
of industries, including hospitality and tourism.
Operational, strategic, and ethical issues which are unique
to multinational corporations.
(3H,3C)
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 MANAGEMENT
Introduction to travel and tourism both domestically and
abroad. Includes topics such as the history, sociology and
psychology of tourism; the tourism system, including private
industry, associations and governing bodies; measuring and
predicting travel motivations, behavior, and demand; and
management issues in a global context. Course concludes
with an international travel research final project.
(3H,3C)
2464: INTRODUCTION 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.
(3H,3C)
2514: CATERING MANAGEMENT
Introduces students to various venues in which catering
services can be offered, and presents an overview of the
functions, processes, and controls found in
successful catering management and operations; emphasis is
placed on the sales/marketing aspects of the business.
(3H,3C)
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 six credit hours. Sophomore standing and a
minimum GPA of 3.0 required.
(3H,3C)
2964: FIELD STUDY
X-grade allowed.
(3H,3C)
2974: INDEPENDENT STUDY
Variable credit course.
2984: SPECIAL STUDY
Variable credit course.
3044: PRIVATE CLUB MANAGEMENT
Develop an understanding of the private club sector of the
hospitality industry. Topic areas are divided into club
fundamentals, revenue-generating operations within
clubs and support functions/departments of club operations.
Junior standing as well as background courses in basic
financial management are suggested.
(3H,3C)
3114: SPECIAL TOPICS IN HOSPITALITY AND TOURISM STUDIES
Variable content that addresses timely and complex issues of
the hospitality and tourism industry from a variety of
disciplines or intellectual domains. This course provides
HTM students with knowledge that is not formally part of the
curriculum. Students will learn from the structured
learning experience and knowledge domain developed by the
faculty offering the course. May be repeated up to
five times, for a maximum of 15 credit hours
with different content.
Pre: 1414 or 2454 or 2464.
(3H,3C)
3244: FRANCHISING SERVICE INDUSTRIES
Theory and practice of franchising as a form of
business ownership and a vehicle for entrepreneurship.
Contemporary issues related to franchising in different
segments of the services industries including hospitality
and tourism. Legal aspects, financial viability, ethical
issues, and agency relationships in franchising. Franchise
concept development, franchisor-franchisee relationship,
franchise agreements, family business, minority franchising,
and international franchising. Junior standing required.
(3H,3C)
3414: FOOD PREPARATION, PURCHASING AND MANAGEMENT
Food and kitchen safety, hazard analysis, purchasing, recipe
development, costing, and volume food preparation, in a
commercial kitchen lab experience one day per week along
with a two hour per week lecture. Additional fee required.
Junior Standing.
(2H,5L,4C)
3424: EVENTS MANAGEMENT
Management of special events in the hospitality and tourism
industry. Organizational functions necessary for designing
special events, delivering successful events through use of
effectively designed floor plans, event logistics, risk
management and contingency planning as well as analyzing
the factors that influence an event's success. Study review
processes, evaluation methods and techniques used in events
management. Pre: Sophomore Standing.
(3H,3C)
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 2006.
Co: FIN 3104.
(3H,3C)
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)
3484: SOCIO-CULTURAL IMPACTS OF TOURISM
A study of both historic and current impacts of tourism on
family, community, culture, government, globalization, and
the environment at the domestic and international levels.
The course uses a sustainable tourism framework to examine
the complex ways in which tourism both affects and is
affected by modern society worldwide. Includes topics such
as eco-tourism, volunteer tourism and space tourism.
(3H,3C)
3524: LODGING MANAGEMENT
Organization, function, and management of lodging
operations. Current issues and management challenges
in the lodging industry. Applications of revenue
management to lodging systems.
Pre-requisite: Junior standing in the Pamplin College of
Business.
(3H,3C)
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.
4354: INFORMATION TECHNOLOGY AND SOCIAL MEDIA IN HOSPITALITY AND TOURISM
Study of the strategic use of information technology (IT) in
today's hospitality and tourism organizations. Study of the
most widely used information systems in operation,
management, and e-business in hospitality and tourism.
Study of social media as a marketing tool for hospitality
and tourism businesses. Examine impacts of IT on
organizations and the industry as a whole.
(3H,3C)
4414: FOOD AND BEVERAGE MANAGEMENT
Reviews organizational structures, terminology,
administration and management of food and beverage
operations. Discusses branding, franchising and industry
benchmarking. Focuses on functional aspects including
facilities design, equipment layout, labor management,
purchasing and inventory management, cash management
and control. Understanding the balance of human capital
with service and quality standards. Reviews menu
development, pricing and marketing strategies. Discussions
of current issues and challengies in the industry as well as
basics of alcohol/beverage service to include "Training for
Intervention Procedures" (TIPS) certification.
X-grade allowed.
Pre: 3414.
(3H,3C)
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)
4444: WINERY TOURISM
The course focuses on the role of wine and wineries
in tourism, wine marketing and management in the
hospitality industry, and examines the components of
a winery. Students must be 21 years of age due to the
inclusion of wine tasting in the course. Additional fee
required.
(3H,3C)
4454: HOSPITALITY REVENUE MANAGEMENT
Examines lodging and foodservices Revenue Management (RM)
issues. Customer-centric approach, explores RM from various
traditional academic perspectives, including economics,
pricing, forecasting, consumer behavior, accounting,
finance, and human resources. Management-oriented,
emphasizes practical aspects of decision-making. Applies
theoretical concepts through class discussion, group
projects and individual assignments.
Pre: 3444.
(3H,3C)
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.
Pre: MGT 3304.
(3H,3C)
4484: INTERNATIONAL TOURISM
Survey of global travel and tourism issues,
including trends and patterns of global tourism, flow
models, constraints and obstacles to international travel,
demand for travel and tourism, tourism supply distribution,
destination competitiveness, tourist safety and security,
international travel and tourism organizations, performance
measures. Analysis of sustainable indicators in protected
areas and world heritage sites, tourism statistics and
trends.
Pre: MKTG 3104 or MKTG 3104H.
(3H,3C)
4954: STUDY ABROAD
Variable credit course.
4964: FIELD STUDY IN HTM
X-grade allowed.
Pre: (3414, 3524) or (3414, 3444) or (3254, 3444).
(3H,3C)
4974: INDEPENDENT STUDY
Variable credit course.
4984: SPECIAL STUDY
Variable credit course.
4994: UNDERGRADUATE RESEARCH
Variable credit course.