Hotel, Restaurant, and Tourism Course Descriptions

101 Science of Foods (3)

Scientific principles involved with selection, preparation, evaluation of quality food. 2 hours lecture and 2 hours lab each week. (same as Food Science and Technology 140).

210 Foodservice Operations Management (3)

Principles of menu development, equipment selection, layout, purchasing, production, and service of food in volume.

211 Hotel and Resort Operations (3)

Operational theory of lodging and an exploration of the lodging industry in terms of nature of work, organizational structure of lodging segments, the meaning of guests services, differentiation of brands, current industry issues, and evaluation of the marketplace.

212 Conventions, Meetings, and Events (3)

Understanding the concepts and models of conventions/meetings, roles of meeting planners, identifying decision makers, site selection, negotiating, budgeting, and marketing commitment.

224 Tourism Management (3)

Examination of the various components of the tourism industry, motivators to travel, and the various market segments. Includes the analyses of the economic, social, cultural and environmental impacts to tourism.

311 Human Resources Management in Hospitality and Retailing (3)

The core concepts of managing an organization's culturally-diverse workforce - recruitment and selection, training and development, and employee relations. (RE) Prereq: 210 or Retail and Consumer Sciences 210. (DE) Prereq: 211, 212, or 224. (Same as Retail and Consumer Sciences 311.)

326 Food and Lodging Cost Control(1-3)

Budget, cost analysis, computer, financial statement use in decision making in lodging and foodservice systems. Prereq: 210, Mathematics 119/123, and Accounting 201, or consent of instructor.

330 Working with Diversity in the Service Industry (3)

Offers improved understanding and ability to effectively manage a diverse hospitality workforce. Dimensions of diversity presented and discussed from historical, psychological, and sociological perspectives to provide a depth of understanding and appreciation of difference, and it's impact on society and work. (RE) Prereq: 210 or 211. (DE) Prereq: 212 or 224 and English 101, 102. (Registration Permission: Consent of Instructor.

341 Food Safety and Sanitation for the Food Service Industry; Hazard Analysis Critical Control Point (HACCP) (1)

Students will be eligible to become ServSafe certified. Prereq/Coreq: 210.

360 Issues and Trends in Consumer Service (3)

Building competencies in providing outstanding customer service in retail organizations. This course will create a unified approach to customer service, recognizing the importance of store environment planning, organizational policies and internal marketing that will lead to increased business by attracting and retaining desired customers. Prereq: 210. (Same as Retail and Consumer Sciences 360.)

390 Professional Development (3)

Development of skills important to career success; focus on business communications, time and stress management, motivational and negotiating skills. Prereq: Eng. 101-102, Co/Prereq: 311, 326 or RCS 310 and progression into the program; (Same as Retail and Consumer Sciences 390.) (WC)

392 Professional Experience I (3)

Supervised educational experiences in selected hospitality operations. Grading restriction: Satisfactory/No Credit only. Prereq: 390. Registration restrictions: HRT major

410 Strategic Planning for the Hospitality Industry (4)

Hospitality management from a strategic planning perspective. Introduces model, methods, and techniques that can be used to identify strategic issues, and generate future-oriented action plans. Explores the manager's role as a strategic thinker. Includes a lab in which students will be presented with real world business problems and asked to generate solutions. (3 hour and 1 lab). (RE) Prerequ: 390.

423 Marketing for Hospitality and Tourism (3)

Marketing principles and practices specifically applied to the hospitality and tourism industry. Includes the analyses of various hospitality and tourism marketing strategies and the implications of those strategies. Develops the use of marketing tools as an integral part of the hospitality and tourism operation. (RE) Prerequ: 211 and 224. (DE) Prerequ: 210. (DE) Coreq: Marketing 300.

425 Legal Issues in Service Management (3)

Legal rights and responsibilities of service industry managers, their staff and clientele. Prereq: 390, progression into the program or consent of instructor.

435 Meeting Planning, Special Events, and Convetion Management (3)

Management techniques used in the execution of meetings, marketing, conventions, and special events. Emphasis on integration of management principles and strategic planning. (DE) Prereq: 210 or 212. Con

440 Special Topics: Hotel, Restaurant, and Tourism (1-3)

Developments, issues and problems in Hotel, Restaurant and Administration; topics variable. May be repeated. Maximum 6 hours.

445 Advanced Food Production and Service Management (3)

Application of management concepts in menu design, personnel, cost control and production and service of food. 2 hours and lab. Prereq: 210. (2 hours and 1 lab)

450 Advanced Lodging Management (3)

This course is designed to allow students to interpret operational problems currently occurring in the hotel industry in a case study, interactive environment. The student will analyze management opportunities and threats within a hotel and determine reasonable alternatives. Prereq: 211, 390, Marketing 300.

484 International and Multicultural Tourism(3)

Examines international and intercultural tourism trends, planning, and development issues. Special emphasis is given to the factors affecting patterns of international travel, planning practices, attractions, and services necessary to attract and host international tourists. and the development and operation of tourism attractions in developing countries. An overseas study tour is required as part of this course.

492 Professional experience II (6)

Supervised managerial training with sponsoring hospitality organizations. Prereq: 395, 410

494 Directed Study: Hotel, Restaurant, and Tourism (1-3)

Individual student: faculty experience. Prereq: Junior and senior standing, consent of the instructor. Satisfactory/no credit grading only. Repeatability: May be repeated. Maximum 6 hours.

500 Thesis (1-15)

501 Professional Project (3-6)

Application-oriented, capstone project to show competence in major academic area. Enrollment limited to hotel, restaurant and tourism students in non-thesis program. Prereq: Consent of instructor. May be repeated. Maximum 6 hours.

502 Registration and Use of Facilities (1-15)

Required for the student not otherwise registered during any semester when student uses University facilities and/or faculty time before degree is completed. May not be used toward degree requirements. May be repeated.

510 Tends and Issues in Services Management (3)

Examination of current and emerging trends and issues in the consumer product and services industry. Implications of trends and their managerial and strategic applications in services management. (Same as Recreation and Leisure Studies 510).

523 Tourism Analysis (3)

Trade theory and regional analysis methodologies applied to tourism and the service industry, including travel balance account, interregional transactions flow, economic impacts, environmental economics, demand theory and forecasting.

524 Tourism Destination Development (3)

Relationship of economic theory and planning principles to tourism development. Includes the application of pre-feasibility analysis to tourism projects and the evaluation of various types of tourism and components of tourism.

532 Human Resource Management in Services Industry (3)

Analysis of significant organizational processes and practices in management of human resources within consumer product and service industry.

534 Special Topics in Foodservice and Lodging Administration (1-3)

Lecture/discussion format. Contemporary developments and trends in industry. Prereq: Consent of instructor. May be repeated.

535 Directed Study in Foodservice and Lodging Administration (1-3)

Problems selected for study with guidance of faculty member. Prereq: Consent of instructor. May be repeated. Maximum 6 hours.

537 Seminar in Foodservice and Lodging Administration (1)

May be repeated.

542 Advanced Hotel Administration (3)

Strategic management of hotel organizations. Theoretical and applied literature on formulation and implementation of strategy: external and internal factors relevant for business and corporate level decisions. Consideration of role of marketing in hotel firms. Analysis of industry and case studies. Prereq: 531, 532.

547 Field Experience(3-9)

Experience in food- or lodging-related industry or agency under supervision of faculty member. Prereq: Consent of instructor.

600 Doctoral Research and Dissertation (3-15)

614 Trends and Issues in Hospitality and Tourism (3)

Examination of contemporary issues in hospitality and tourism.

615 Literature and Thought in Hospitality and Tourism

Evaluation of hospitality and tourism management literature with emphasis on research literature development of scholarly thought, and identification of potential areas of further study.

Contact the Department of Retail, Hospitality,
and Tourism Management

1215 W. Cumberland Ave.
110 Jessie Harris Building
Knoxville, TN 37996-1911

Email: rhtm@utk.edu
Fax: 865-974-5236

Hotel, Restaurant, & Tourism
Phone: 865-974-2141

Retail & Consumer Sciences
Phone: 865-974-2141