Undergraduate Programs
Hospitality Management
Bachelor of Science Degree
To earn the B.S., you must satisfy the requirements of IPFW, earn a grade of C or better in each required English and HTM courses, and complete requirements outlined in Undergraduate Bulletin 2010-2011.
HTM Course Descriptions
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 and 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 231 Hospitality and Tourism Marketing Cr. 3.
Provides students with a customer-oriented approach to marketing in hospitality and tourism. Techniques available to hotels, restaurants, tourism, and travel businesses are described and evaluated, including packing, the travel trade, advertising, sales promotion, merchandising, and personal selling.
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 302 Industry Internship Cr. 2
Supervised and structured industry practical experience. Requires signed learning agreement between student and employer prior to initiating internship; a minimum of 400 work hours for each credit hour.
HTM 312 Human Resource Management for the Service Industries Cr. 3
(P:or C: 291 and 291L) The concepts of management of people for effective operations in foodservice, lodging, and tourism involving supervisory development and communications; the pretesting, training, and evaluating of employees; and the development of attitudes and morale of people working together.
HTM 314 Franchising Cr. 3.
The study of franchise administration, operations and marketing, with a special emphasis on hospitality related franchises. Includes a study of the legal regulation of franchises, the franchisee-franchiser relationship and unique problems in operating a franchise.
HTM 315 Club Management and Operations Cr. 3
(P: HTM 231, 241, and 312) A study of the organization, administration, operation, and opportunities within the private club industry with emphasis on the manager’s duties.
HTM 316 Casino Management Cr. 3
(P: Age 21+) An overview of the development, operations and management of casino enterprises. Includes the evolution of gaming, regulatory statutes and agencies, operational concerns, marketing strategies, financial controls, security/surveillance requirements, ethical considerations, and the economic/social impact on the community. Field trip required.
HTM 322 Hospitality Facilities Management Cr. 3.
Technical and managerial issues related to the operation and maintenance of the physical plant and equipment in hospitality industry facilities.
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.
HTM 383 Resort, Cruise, and Entertainment Operations Cr. 3.
(P: HTM 181 or consent of instructor.) This class provides a comprehensive analysis of the operations of different styles of resorts, as well as cruise lines, gaming, and other entertainment attractions. Operating structures, systems, and management practices are compared with traditional hotels. The resort development process is explained and alternative resort concepts are discussed, including resort condominium and vacation/interval ownership.
HTM 411 Hospitality Law Cr. 3.
Rights and duties of innkeepers, food operators and tourism organizations. Topics include civil rights, contracts, negotiable instruments.
HTM 491 Beverage Management Cr. 2.
(P: Must be a minimum of 21 years of age and HTM major.) Principles and practices regarding the production, selection, purchasing, storage, and service of beverage alcohol in the hospitality industry. Certification in a Responsible Beverage Service Course is required to earn course credit.
HTM 492 Advanced Foodservice Management Cr. 4.
(P: HTM 212, 291, 291L, 341, and 491) Utilize managerial skills and techniques with planning, organizing, directing and controlling a full service restaurant operation. Management teams of two to three students develop, market and operate an international theme restaurant that is open to the public. Emphasis is placed on utilizing effective management skills to create a high quality, profitable operation with well planned systems and highly motivated, organized employees.
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.
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