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Undergraduate Programs

Hotel, Restaurant and Tourism Management

Associate of Applied Science Degree (68 Total Credit Hours)

To earn the A.S., you must satisfy the requirements of IPFW, earn a grade of C or better in each required ENG and HTM course, and complete the following requirements: (NOTE: Click here for a printable textbook list.)

Communication (9 cr. hrs.)

  • ENG W131 (3 cr. hr.) — Elementary Composition 1 (P: placement or W130)
  • ENG W232 (3 cr. hr.) — Introduction to Business Writing (P: W131, W135 or P131)
  • COM 114 (3 cr. hr.) — Fundamentals of Speech Communication

Mathematics (3 hrs)

  • MATH 153 (3 cr. hr.) — Algebra & Trigonometry I (P: placement or 113)

Social & Behavioral Sciences (6 hrs)

  • PSY 120 (3 cr. hr.) — Introductory Psychology I
  • OC S161 (3 cr. hr.) — Principles of Sociology

General Business Requirements (12 hrs)

  • BUS A201 (3 cr. hr.) — Introduction to Accounting I (P: Soph)
  • ECON E200 (3 cr. hr.) — (or PU ECON 210) — Fundamentals of Economics
  • OLS 252 (3 cr. hr.) — Human Relations in Supervision
  • OLS 376 (3 cr. hr.) — Personnel Supervision (P: OLS 252)

Hospitality & Tourism Core Requirements (35 hrs)

  • HTM 100 (3 cr. hr.) — Introduction to the Hospitality and Tourism Industry
  • HTM 181 (3 cr. hr.) — Lodging Management
  • HTM 191 (3 cr. hr.) — Sanitation and Health in Foodservice, Lodging and Tourism
  • FNN 203 (3 cr. hr.) — Foods: Selection & Preparation
  • HTM 212 (3 cr. hr.) — Organization & Mgmt in the Hospitality & Tourism Industry (P: Soph)
  • HTM 291 (3 cr. hr.) — Quantity Food Preparation and Service (P: F&N 203) “Dinner Series”
  • HTM 291L (2 cr. hr.) — Quantity Food Preparation and Service Lab (C: HTM 291)
  • HTM 301 (1 cr. hr.) — Hospitality and Tourism Industry Practicum (P: 6 cr hr in HTM)
  • FNN 303 (3 cr. hr.) — Essentials of Nutrition
  • HTM 311 (3 cr. hr.) — Procurement Management for Foodservice (C: 291/291L)
  • HTM 321 (3 cr. hr.) — Equipment for Restaurants, Hotels, and Institutions
  • HTM 341 (3 cr. hr.) — Cost controls in Food Service (P: BUS A201, HTM 241, and 312)
  • HTM 371 (3 cr. hr.) — Introduction to Tourism

Elective (3 hrs)

A 3 credit hour course of the students choice with approval of the advisor.

Course Decriptions

HTM 100 Introduction to the Hospitality and Tourism Industry Cr.3
An overview of supervisory careers, opportunities, and responsibilities in the foodservice and lodging, and tourism industry.

HTM 181 Lodging Management Cr. 3.
Concepts of organization, communication, ethics, and policy formulation in hotels with emphasis on the front office. Introducing the basic techniques and trends in systems and equipment available to meet the needs of the management and the guest.

HTM 191 Sanitation and Health in Foodservice, Lodging and Tourism Cr. 3.
Food safety and other health-related issues in the hospitality and travel industries. Application of sanitation principles in restaurants, hospitals, schools, hotels, cruise ships, airlines, and international travel are covered. Students must pass a National Sanitation Certification examination to receive credit.

HTM 212 Organization and Management in the Hospitality & Tourism Industry Cr. 3.
(P: sophomore standing or higher.) Basic principles of planning, organizing, directing and controlling human and physical resources will be addressed. Students will also learn how these principles can be applied to maximize the organizational effectiveness of hospitality and tourism businesses.

HTM 291 Quantity Food Preparation Cr. 3. (“Dinner Series”)
(C: 291L) An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Different production schemes and product flow are examined, and the relationship between back-to-the-house and front-of-the-house activities is discussed.

HTM 291L Quantity Food Production Laboratory Cr. 2.
(C: 291) Basic knowledge of foodservice operations. Students learn and develop food production and service skills in the “IPFW Dinner Series.” Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in foodservice operations. All aspects of the dining experience are experienced by students.

HTM 301 Hospitality and Tourism Industry Practicum Cr. 1.
(P: 6 credits in HTM or consent of program director.) In-service training and practical experience totaling at least 300 hours in an approved food service and/or lodging operation.

HTM 311 Procurement Management for Foodservice Cr. 3.
(P: 291 and 291L) Identifies and describes foods, supplies, and related merchandise used in the foodservice industry. Provides methods and criteria for recognizing quality, evaluating, specifying, purchasing, and inspecting these products. Discusses the use of technology in the purchasing component of the foodservice industry.

HTM 321 Equipment for Restaurants, Hotels, and Institutions Cr. 3.
(P:291 and 291L) Principles of selection, operation, and maintenance of food service equipment including materials, structural details, design, cost, performance, and specification standards.

HTM 341 Cost Controls in Foodservice and Lodging Cr. 3.
(P: BUS A201) Application of cost controls; development of cost reduction methods through management policy and decisions; examination of cost control techniques for food, labor, and supplies in addition to the emphasis on beverage management control.

HTM 371 Introduction to Tourism Cr. 3.
(P: three (3) hours of Economics) Principles, practices, and philosophies that affect the economic, social, cultural, psychological, and marketing aspects of human travel and the tourism industry.

FNN 203 Foods: Selection & Preparation Class 2, Lab. 3, Cr. 3.
Scientific principles and techniques in food preparation.

FNN 303 Essentials of Nutrition Cr. 3.
Basic nutrition and its application in meeting nutritional needs of all ages.