Hospitality and Tourism Management

Brian J. Mihalik, Head

Professors: M. A. Khan; K. W. McCleary; B.J. Mihalik; M. D. Olsen; M. Uysal; P. A. Weaver

Associate Professor: S. K. Murrmann

Assistant Professors: J. Chen; J.A. Williams

Instructors: C. Clemenz; A. Coggins; H. Jung

Lecturers: M. Adldoost; H. Feiertag; J.E. Sexton

Adjunct Faculty: P.W. Kipp

E-mail: htmdept@vt.edu

Web: http://www.chre.vt.edu/~htm/

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.

Requirements:	Credit hours
University Core Curriculum:	33
(see chapter on Academics or first part of this chapter for specific information.)

College Core Curriculum:
HR 1104: Professional Orientation and Perspectives	2
HD 3324: Family Relations	3
HR 4004: Professional Seminar	1
Total College Core Requirements	6

Hospitality and Tourism Management Curriculum:
PSYC 2004: Introductory Psychology or SOC 1004: Introductory Sociology	3
HNFE 1004: Foods and Nutrition	3
HTM 1414: Introduction to HTM	3
HNFE 2224: Food Selection and Preparation Lab	1
HNFE 2234: Food Selection and Preparation	2
HTM 2464: Introduction to Service	3
HTM 2454: Travel and Tourism Management *	3
HTM 2964: Field Study	3
HTM 3414: Purchasing, Prod. and Mgt	4
HTM 3444: Fin. Mgt. & Cost Control for Hosp. Org.	3
HTM 3474: Hospitality Facilities Planning and Mgt	3
HTM 3524: Lodging Management	3
HTM 3534: Legal Aspects of HTM	3
HTM 4414: Food & Beverage Mgt.	4
HTM 4454: Hospitality Marketing Management	3
HTM 4464: Human Res. Mgt. in HTM	3
HTM 4534: Hospitality Management Policy**	3
HTM 4964: Field Study	3
Total Hospitality and Tourism Management Credits	53

Business Curriculum:
ACIS 2115, 2116: Principles of Accounting	6
FIN 3104: Introduction to Finance	3
MSCI 2405: Quantitative Methods or 0STAT 2004: Introductory Statistics	3
MKTG 3104: Marketing Management	3
MGT 3304: Management Theory and Practice	3
Total Business Requirements	18

Controlled HTM Electives:
Select at least 3 courses (8 credit hours) from the following
HTM 2514: Catering Management	2
HTM 2474: Intro. Meetings and Convention Mgt.	3
HTM 3454: Tourism Analysis	3
HTM 3464: Hospitality & Tourism Research Methods I	3
Total Controlled HTM Electives	8

Free Electives	2

Minimum Required Credits for Graduation	120

* Used for Area 7 requirement. ** Writing intensive course 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 1015-1016 or 1525-1526; HR 1104; PSYC 2004 or SOC 1004; HTM 1414, 2464; HNFE 2224 and 2234

Undergraduate Courses (HTM)

1414: INTRODUCTION TO HOTEL, RESTAURANT, & INSTITUTIONAL MANAGEMENT

Management in the hospitality industry, its scope, forms of organization, and professional opportunities. (3H,3C) II.

2414: FOOD SELECTION & 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 MANAGEMENT

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: 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. 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.

2964: FIELD STUDY

Variable credit course. X-grade allowed.

2974: INDEPENDENT STUDY

Variable credit course.

2984: SPECIAL STUDY

Variable credit course.

3414: PURCHASING, PRODUCTION, & 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, & 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 & 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 & 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: or MSCI 2405, STAT 2004. (3H,3C).

3474: HOSPITALITY FACILITIES PLANNING & 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.

3524: LODGING MANAGEMENT

Organization, function, and management of lodging operations. Pre: ACIS 2116, 3444, MGT 3304. (1H,6L,3C) I,II.

3534: LEGAL ASPECTS OF HOTEL, RESTAURANT, & 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.

4414: FOOD & 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, 3414. (2H,6L,4C) I,II.

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. Pre: MATH 3304. (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, 3534, 4414, 4454. (3H,3C) I,II.

4604: SEMINAR IN HOTEL, RESTAURANT & INSTITUTIONAL MANAGEMENT

(1H,1C).

4964: FIELD STUDY IN HTM

Variable credit course. X-grade allowed.

4974: INDEPENDENT STUDY

Variable credit course.

4984: SPECIAL STUDY

Variable credit course.

4994: UNDERGRADUATE RESEARCH

Variable credit course.

Please see the Graduate Catalog for graduate course listings.