HOSPITALITY & TOURISM MGMT. COURSE
DESCRIPTION
HTM
110 Introduction to Hotel and Restaurant Management
(3)
Introduction
to the hotel and restaurant industry. Class discussions, industry observations
and core information teaching including employment opportunities, trends,
problems and organization in the hospitality field will be presented.
HTM 120 Introduction to World
Tourism (3)
Prerequisite:
HTM 110
Introduction
to all facets of the world tourism industry and Micronesia's position in this
industry. Ecotourism as a fast growing segment of the world tourism market will
be presented in depth. Ecotourism will be stressed as an area of the
development priority for Micronesian hospitality and tourism.
HTM 150 Hospitality
Supervision (3)
Prerequisite:
HTM 110 and HTM 120
Introduction
to the simultaneous supervision of the multi-function hotel/restaurant and
resort complex including all facets of operations.
HTM 165 Food Fundamentals and
Quality Cooking (3)
Prerequisite:
HTM 110
Introduction
to quantity food preparation. Study of menu development, inventory control,
serving and merchandising of a meal, and food service mathematics. Emphasis
placed on supervision skills required for a food service establishment. This
course will be taught in a laboratory kitchen setting.
HTM 170 Front Office
Management (3)
Prerequisite:
HTM 150
Study
of front office operations. Instruction in the duties of all front desk
personnel including, cashier, night auditor, reservations clerk and the front
office manager.
HTM 220 Food and Beverage
Management (3)
Prerequisite:
HTM 165
Introduction
in food and beverage management for a restaurant operation. Purchasing,
receiving, storage, issuing, production and service food and beverages will be
presented.
HTM 230 Hospitality Marketing
(3)
Prerequisite:
HTM 120
Introduces
the marketing of Micronesian hospitality services to both Micronesians and the
world tourism market, the research and implementation of an operations
marketing plan, the functions and responsibilities of a hotel sales department
and the interface the department has throughout the organization.
HTM 250 Facilities Management
and Practicum (3)
Prerequisite:
HTM 170
The
course will place the student in the work place to experience staff work, as
well as management duties, in each department. Areas of focus will be food and
beverage, housekeeping, physical plant maintenance, marketing and night audit.