Hospitality and Tourism Management
Head: Nancy Gard McGehee
Undergraduate Program Coordinator: Z. Xiang
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, E. Kim, and F. Zach
Visiting Assistant Professor: K. Lamoureux
Professor of Practice: T. Duetsch, S. Feigenbaum, and C. Fitch
Lecturers: H. Feiertag and J.E. Sexton
Adjunct Faculty: S. Foster
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, 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.
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.
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.
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: EVENT MANAGEMENT
Management of special events in the hospitality and tourism industry. Organizational functions necessary for designing a broad range of special events, using formal elements of design to deliver successful events through use of effectively designed floor plans, event flow and logistics, risk management and contingency planning as well as analyzing the factors that influence an event’s success. Examine ethical issues at play in the context of modern event planning and implementation. Study review processes, evaluation methods and techniques used in events management. 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
Introduction to the strategic use of information technology (IT) in today’s hospitality and tourism organizations. Includes the most current and widely used information systems in operation, management, and e-business in hospitality and tourism as well as identification, discussion and debate of the ethical issues associated with these systems. 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. Pre: Sophomore standing. (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)
4434: EVENT AND EXPERIENCE MANAGEMENT SENIOR WORKSHOP
Senior experiential learning workshop to integrate and apply ethics, knowledge, design, concepts and capacities from past coursework by engaging in real world professional events and experiences. Students will explore and understand the complexity of managing events and the impact on the human experience. Pre: Senior standing. (1H,6L,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)
4514: HOSPITALITY MARKET DATA ANALYSIS
Extraction and analysis of industry data on a selected market for development and presentation of the Market Study in a worldwide competition among other universities. In conjunction with a leading hospitality industry data provider, students have an opportunity to extract and analyze current industry data. Expands teamwork and communication skills through written and oral delivery of the study. Impact Analysis study of a recent current event on hotels, related and non-related travel sectors. Pre: 3524, 3444, 4454. (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.