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Course Descriptions for the Marketing Department

Hospitality and Tourism Management  
List of all courses and their descriptions
List of all courses, their descriptions and offerings in the schedule book

HTMG3002 - Intro To Hosp/Tourism Mgmt
Fall 2014

Course description unavailable, please contact Academic Services.
Please try again at a later time
3 Credits

HTMG3010 - Cis For Hospit/Tourism Industr
Fall 2014

This course is practical based with discussion approach to practicing and improving skills necessary for analyzing problems related to the information systems in the hospitality and tourism industry. Students will examine present systems and future trends of computer application within the hospitality and tourism industry. An analysis is made of the effectiveness of computer systems in terms of management, cost, and guest relation improvements. Business intelligent solutions such as COGNOS will be introduced in the class. Cases and research assignments will examine the adoption of fundamental computer principles.
Prerequisite: HTMG3002
3 Credits

HTMG3011 - Cost Control Sys/Ht Operations
Fall 2014

This course (Cost Control Systems for Hospitality and Tourism Operations) examines the need for effective controls in food service, beverage, human resource, and hotel operations. Case studies are used to develop student abilities in effective control management and to develop the student's ability to solve problems related to hospitality operations. Computer application exercises are included.
3 Credits

HTMG3015 - Purchasing For Hospital/Trsm
Fall 2014

presents a managerial approach to the purchasing function with emphasis on purchasing objectives, department organization, cost controls, and supervision. Topics include management of food and non-food commodity information for operational decision, participation in rebate programs, and perspectives of hospitality franchise corporation and ethics. HTMG 3015 is both an introductory course and a survey course. For most students, this course provides the first in-depth investigation of what has become a $3 Trillion per year industry. There is much to learn and slightly less than 15 weeks in which to get it done. This course will be a combination of lecture, discussion and hands-on activities (some out of class). Your participation is important to this class. Your questions, comments and observations are always welcome. I highly recommend you take notes during lectures and when/if a guest speaker is able to join us throughout the term.
3 Credits

HTMG3020 - Hospit/Tourism Market/Sales
Fall 2014

This course examines the various aspects of marketing within the hospitality and tourism industry. Emphasis will be placed on marketing concepts from a managerial point of view. Areas analyzed include the product, the marketing process, competition, cost effectiveness, and other forces which influence the hospitality tourism industry today. Students are expected to complete projects that apply theory to an existing food service, lodging, or tourism establishment by means of group projects and present the results in written and oral form to the establishment. Convention sales is included in the course.
3 Credits

HTMG3021 - Food and Beverage Operations
Fall 2014

This course is an introduction to the fundamentals of food and beverage operations. Emphasis is placed upon the terminology and equipment of the food and beverage industry and food selection, purchases, preparation, sanitation, presentation, and services. Principles of menu planning relating to design, pricing, merchandising, and marketing various types of menus for the food service industry will be examined.
3 Credits

HTMG3025 - Front Office/Lodging Operatns
Fall 2014

This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel beginning with the reservation process and ending with check-out and settlement. The course examines the various elements of effective front office management, paying particular attention to planning and evaluating front office operations and personnel management. Front office procedures and management are placed within the context of the overall operation of a hotel. Students will examine systems such as Reservation, Rooms Management, Property Management Systems (PMS). A web-based Property Management System (InnRoad) training will be included in the course.
3 Credits

HTMG3030 - Chemistry Of Quantity Food Pro
Fall 2014

In addition to the application of modern management techniques in the operation of a full service food operation in a quantity food production lab, this course will also emphasize research in and application of the historical and cultural aspects of food. As such, the course will provide a vehicle wherein the preparation and presentation of an authentic experience is representative of a particular culture, region and time. Students will engage in the preparation of different food categories in a quantity food production plan.
3 Credits

HTMG3035 - Cultural Hospitality
Fall 2014

This course is an introductory survey of world travel destinations, including an exploration of the cultures, customs, habits, festivals, and historic sites of other countries as they relate to the tourism industry. Included in this course is an in-depth examination of the social psychology of leisure.
3 Credits

HTMG3045 - Meeting and Convention Mgmt
Fall 2014

This course is designed to focus on the planning and managing of events, meetings and conventions and will cover the basic techniques and processes behind event planning and meeting management. Emphasis will be given on specific technical, financial, operational and implementation skills, identifying the legal and strategic requirements and impact of each on business. Event planning and meeting convention managment will delve deeper into the process that surrounds the student's particular venue and event choices. This course seeks to introduce students to a more specialized area of study focusing on meetings, conventions, and exhibition planning. In-depth analysis of event planning and meeting and convention management will provide students with an understanding of managerial strategies while embracing a functional and operational context which is transferable to every sector of the hospitality industry. Furthermore, the importance of engaging with external stakeholders will be explored and key post event strategies will be addressed.
Prerequisite: HTMG3002
3 Credits

HTMG3053 - Supervision:Hosp/Tour Operatns
Fall 2014

This course explores personnel management procedures as they apply to the specific needs of the hospitality and travel industry. Areas such as recruiting, interviewing, training, wage theory, and employee evaluation are analyzed. The organization structure is studied as a basis for determining personnel needs and conversely, as a shaper of the organization itself. The value of a human relations approach is stressed. The student becomes aware of the need for all levels of management to have a working knowledge of personnel principles for everyday application. Case studies and computer-based projects are used to ensure practical application of course materials.
3 Credits

HTMG3055 - Intro To Casino/Gaming Operatn
Fall 2014

This course introduces the student to the multi-billion dollar gaming industry. It includes a historical overview of gaming and examines legal, social, and economic issues within the industry. It also reviews the various games played in casinos, current trends, and most popular casino destinations in the world. Special attention is devoted to the growth of casinos on cruise ships, Indian reservations, and on river boats in the United States.
3 Credits

HTMG3060 - International Tourism
Fall 2014

This course is an analysis of international trade in tourism and international travel dimensions. The course is focused on international travel patterns; the growth of tourism worldwide; trade and political relations involving governments and multinational corporations; and case studies of primary world tourist destinations. It aims to increase student understanding of the main actions and complexity of tourism internationally, and its critical role in international politics.
3 Credits

HTMG3064 - Adv Food Prodtn/Catering Serv
Fall 2014

This course emphasizes research in and application of the historical and cultural aspects of food as well as the application of modern management techniques in the operation of a full service food operation. As such, the course provides a vehicle wherein the preparation and presentation of an authentic experience is representative of a particular culture, region, and time.
3 Credits

HTMG4052 - Executive Development
Fall 2014

This course is a thorough study of the basic principles of leadership in management, with emphasis on creative thinking for decision making and problem solving within the Hospitality and Tourism industries. The functions of managers and principles of effective communication at all levels of management are carefully examined. Special attention is given to the need for constant self-development and improvement, using current industry problems.
Prerequisite: HTMG3002
3 Credits

HTMG4096 - Senior Seminar
Fall 2014

This course affords students opportunities to discuss and analyze current and future industry concerns as well as explore research being done in the hospitality and tourism industry. The possible impacts of these concerns upon the industry are discussed and analyzed.
3 Credits

HTMG4913 - Internship/Co-Op
Fall 2014

Course description unavailable, please contact Academic Services.
Please try again at a later time
3 Credits

HTMG4916 - Internship/Co-Op
Fall 2014

Course description unavailable, please contact Academic Services.
Please try again at a later time
6 Credits

HTMG4923 - Internship/Co-Op
Fall 2014

Course description unavailable, please contact Academic Services.
Please try again at a later time
3 Credits

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