Hospitality and Tourism Management
Degree/Certificate Options | Major Code |
---|---|
Associate in Science Degree: Career/Technical | |
Restaurant and Foodservice Management | B1821 |
Event and Convention Management | A2994 |
Hotel Management | A2991 |
Travel and Tourism Management | A2997 |
Certificates of Achievement | |
Food and Beverage Management | C1823 |
Event Management | B2996 |
Hotel Operations | B2993 |
Travel and Tourism | A2999 |
Consult with a counselor to develop a Student Education Plan (SEP), which lists the courses necessary to achieve your academic goal.
HTM 150
INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT
3 UNITS
Grade Only
Recommended Preparation: RDG 158 or equivalent or through the Southwestern College multiple measures placement processes.
Lecture 3 hours
Offered: FALL, SPRING
Introduces students to the hospitality and tourism industry. Explores the inner workings of the various components that comprise the industry---lodging, food service, transportation, travel, events, and entertainment. Focuses on actual industry examples, case studies, guest speakers, and site visits are used extensively. [D; CSU]
HTM 151
HOTEL AND LODGING MANAGEMENT
3 UNITS
Pass/No Pass or Grade is Allowed
Recommended Preparation: RDG 158 or equivalent or through the Southwestern College multiple measures placement processes.
Lecture 3 hours
Offered: ALL
Explores hotel and lodging management, including the front office, rooms management, guest services, housekeeping, reservations, sales and marketing, human resources, food and beverage, engineering/maintenance, and security. Analyzes the interaction of key areas of hotel operations in relationship to customer service. [D; CSU]
HTM 153
HOSPITALITY MANAGEMENT ACCOUNTING
4 UNITS
Grade Only
Recommended Preparation: RDG 158 or equivalent or through the Southwestern College multiple measures placement processes.
Prerequisite: HTM 150 or equivalent; ACCT 101 or equivalent.
Lecture 4 hours
Offered: ALL
Examines how hospitality managers use accounting information in decision-making, planning, directing, and controlling. Emphasizes concepts of cost management and costing methods, cost-volume profit analysis, profit planning and budgeting, standard absorption, and variable costing. Reviews and applies concepts of responsibility accounting, capital expenditure decisions, and feasibility studies to various projects. . [D; CSU] (Same as: ACCT 153)
HTM 156
FOOD AND BEVERAGE BUSINESS MANAGEMENT
3 UNITS
Pass/No Pass or Grade is Allowed
Lecture 3 hours
Offered: ALL
Explores managerial processes related food and beverage business operations. Includes topics related to functions of management, marketing, menu development, legal considerations, facility design, labor and service standards. [D; CSU]
HTM 299
INDEPENDENT STUDY
1-3 UNITS
Pass/No Pass or Grade is Allowed
Limitation on Enrollment: Eligibility for independent study.
Lecture 3 hours
Offered: ALL
Individual study or research in some area of hospitality and tourism management of particular interest to the student and not included in regular courses of the College. [D; CSU]