Descriptions for Hospitality, Meeting, Travel Administration
HMT 1030-2 Principles of Travel Administration (2 + 0)
An introductory course in travel operations. Introduces the student to the history and concepts of the travel industry. Covers operational concepts, vocabulary, career opportunities, and interrelationships between the travel profession and other hospitality professions.
HMT 1040-2 Principles of Meeting Administration (2 + 0)
An introductory course in meeting operations, introducing the history and concepts of the meeting industry. Provides an understanding of the operational concepts, vocabulary, career opportunities, and interrelationships between the meeting profession and other hospitality professions.
HMT 1050-2 Principles of Hotel Administration (2 + 0)
An introductory course in hotel operations. Provides the beginner with concepts of hotel organization, history of hotel operations, profit and loss statement, management controls and marketing concepts.
HMT 1060-2 Principles of Restaurant Administration (2 + 0)
The course provides students with an introduction of restaurant and food service operations. Students will examine the history of food service and also how food service is interrelated to the various aspects of the hospitality industry. Current problem solving tools used for control of operations and industry-wide trends and issues will be discussed. Students will examine the various career opportunities available in food service.
HMT 1600-2 Food Service Sanitation and Safety (2 + 0)
This course covers the fundamental principles of food microbiology, important food-borne diseases, standards that are enforced by regulatory agencies and applied measures for the prevention of food-borne diseases and other microbiological problems. The Hazard Analysis Critical Control Point (HACCP) food safety system is described and then practiced in a field experience project.
HMT 1610-4 Kitchen Procedures and Production I (3 + 2)
Prerequisite: HMT 1600 or permission of instructor
This comprehensive introduction to the field of professional food preparation and cooking includes the proper use of quantity food equipment and tools, menu planning, nutrition and health, measurements and recipe conversions, yield tests, food costing and controls, menu pricing, cooking principles and methods and the use of kitchen staples.
HMT 1620-4 Kitchen Procedures and Production II (3 + 2)
Prerequisite: HMT 1610
A continuation of HMT 1610. Course covers application of principles from HMT 1610 in the preparation and service of eggs and dairy products, meats, poultry, game, fish and shellfish, vegetables, potatoes and starches, salads and dressings. Principles of the bakeshop, breads, pastries, international flavor principles, plate presentations, hors d'oeuvre, appetizers, and breakfast/brunch are also covered.
HMT 1810-4 Basic Ticketing and Reservations Procedures (4 + 0)
A course designed to give the student a basic working knowledge of domestic ticketing, reservation systems, and ticket processing through an agency until commissions are received. Students learn manual processes. Computer reservation and ticketing formats are learned from standard availability formats through standard ticketing formats.
HMT 1820-2 Travel References and Case Studies (2 + 0)
Prerequisite: HMT 1810 must be taken at the same time or must have been taken prior to taking this course
This course focuses upon international travel. Students learn international ticketing, itinerary development and ticketing processing. Students learn both manual and computer techniques.
HMT 1830-4 Cruise Development, Marketing, and Sales (4 + 0)
A course focusing on the cruise product, cruise development, marketing cruises and cruise point-of-sale techniques. Students learn cruise conferences, markets, cruise sales tools, cruise reservations and ticketing processes, and group cruise sales techniques. Students learn cruise sales through list selection, individual and group telemarketing, and individual and group sales activities. A guided individual research project will also be required.
HMT 1850-3 Multicultural/Multinational Cultural Adjustment/Readjustment (3 + 0)
Prerequisite: minimum performance standard scores on reading, writing, and mathematics preassessment placement test
This course will introduce students to both multicultural and multinational employment opportunities. Concentration will be on job opportunities in other countries and employment opportunities for jobs based in the U.S. with travel to other countries. The unique opportunities for those of color will be emphasized. Specific learning modules will be included for those who are Black, of Hispanic origin, and Native American. (General Studies-Level II, Social Sciences; Multicultural)
HMT 2000-3 Internship (0 + 9)
Prerequisite: formal written approval of the HMTA program internship supervisor
A beginning, on-the-job, learning experience in the HMTA student's area of emphasis. A cooperating agency or industry develops a practical as well as academic program of learning and work that, when approved by the HMTA internship supervisor or the department chair, becomes the student's course outline. Students are expected to meet employee standards of the cooperating agency as well as the academic standards of the HMTA program.
HMT 2500-2 Applied Hotel/Restaurant Operations (2 + 0)
Prerequisite: the student must be anticipating or be currently employed in the industry, or be a student in the HMTA program, or have the instructor's permission.
The student learns how classroom theory is actually applied in hotels and restaurants. Guest-lecturers from the hotel and restaurant industries take students through operations. Classes meet in hotels and restaurants.
HMT 2560-3 Hotel Financial Accounting (2 + 2)
Prerequisite: ACC 2010
A continuation of basic accounting techniques learned in ACC 2010; concentrating on specific hotel industry accounting procedures for front office, sales and payroll. Balance sheets and income statements will also be covered.
HMT 2760-3 Meeting Administration I (2 + 2)
Prerequisite: permission of the instructor and basic computer literacy
The first course in meeting planning for majors or for those who believe they may be called on to plan a meeting for their employer or organization. Considers the basics of budgeting, site selection, exhibits, transportation, food and beverage, functions, publicity and audiovisuals for meetings.
HMT 2840-4 Tour Operations (4 + 0)
An introduction to tour operations, this course provides both knowledge and skill in tour development. Saturday and weekend tours are planned by students through group work. Each student develops his/her own tour as well as planning tour organization, tour marketing, tour management and tour evaluation through a series of up to 17 tour planning group projects.
HMT 2860-2 Tourism (2 + 0)
This course introduces students to tourism theories including the tourism multiplier and the tourism account in the balance of payment. State and national tourist offices and their approaches toward developing tourism are also discussed.
HMT 3510-3 Hotel Front Office Administration and Operations (3 + 0)
Prerequisite: HMT 1050 or permission of instructor
This course presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. The course also examines the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations and to human resource management. Front office procedures and management are placed within the context of the overall operation of a hotel.
HMT 3520-3 Hotel Housekeeping Administration and Operations (3 + 0)
Prerequisite: HMT 3510
This course presents a systematic approach to managing housekeeping operations in the hospitality industry. Students will study the management of direct housekeeping day-to-day operations from the big picture perspective down to technical details. Interrelation of hotel departments and maximum guest service and profitability will be examined.
HMT 3570-3 Hospitality Marketing (3 + 0)
Prerequisite: junior or senior standing or permission of instructor
This course provides applications of principles of marketing and advertising to the specific needs of the hospitality industry. Students will submit a major paper based on field work in their area of concentration analyzing a particular marketing problem.
HMT 3580-3 Hospitality Tourism Law (3 + 0)
Prerequisites: HMT 1030, HMT 1040, HMT 1050 and HMT 1060 or permission of instructor
This course provides an overview of the legal fundamentals that apply to operations and management in the hospitality and tourism industries with an emphasis on preventive management practices. Legal procedures, civil rights, contract law, negligence, relationships with guests and specialized liabilities related to food and alcohol service, travel agents, airlines and rental cars are covered as well as contemporary legal issues in hospitality management related to employment practices, internal and market regulation and franchising.
HMT 3600-3 Food and Beverage Cost Controls (3 + 0)
Prerequisite: HMT 1050 or permission of instructor
This course gives students the knowledge to function as a manager of food and beverage operations in the hospitality industry. Procurement, preparation and service to final accountability of sales and costs are covered.
HMT 3610-3 Enology: The Study of Wine (3 + 0)
Prerequisite: a minimum age of 21 years
This course is designed for the student who wishes to learn the basics of wine knowledge for personal gratification, as well as to serve the student who expects to have a professional interest in the selection or service of wine. Viticulture, vinification, service, and critical appraisal of wines of the major wine regions of the world will be covered.
HMT 3650-3 Hospitality Property Management (3 + 0)
Prerequisite: HMT 3510 or HMT 3660 or permission of instructor
An examination of the fundamentals of blueprint reading, building, construction safety and utility requirements and mechanical systems as they relate to the hotel/restaurant business.
HMT 3660-3 The Restaurant from Concept to Operation (3 + 0)
Prerequisite: HMT 1060 or permission of instructor
This course provides the student with the major elements of a successful concept package and business plan for a proposed or existing restaurant or food service operation. Criteria for site selection, market analysis, location factors and menu consistent with the concept are covered. Forecasting, budgeting and controlling sales and costs, financing considerations and legal and tax matters are also included in a semester project for a concept of the student's own choosing.
HMT 3670-3 Food Service Purchasing (3 + 0)
Prerequisite: HMT 1060 or permission of instructor
This course provides an overview of purchasing in the food service industry and essentials of an effective selection and procurement program. Purchase specifications, vendor selection, inventory systems, ordering, receiving and storage procedures and criteria for selection of major food and non-food item categories are covered as well as the purchase of services and durable goods.
HMT 3750-3 Hospitality Promotion Materials: Analysis and Design (3 + 0)
Focus is on the creative conceptualization and technical production of complex packages of printed materials for meetings, tours, hotels, and restaurants as aids in promotion and marketing. Students learn process theory and applications.
HMT 3760-3 Meeting Administration II (2 + 2)
Prerequisites: HMT 2760 and computer literacy
A professionally oriented course for those preparing for a career as an exposition manager or association meeting planner. Stresses elements of exposition development and management and adult learning theory as applied in association and meeting agendas. A total exposition plan is required.
HMT 3830-2 In-flight Services (2 + 0)
In-flight services explores the range of in-flight services careers. Students learn the job duties of a flight attendant and of in-flight supervisory/management personnel. Safety, security, customer handling and normal procedures are discussed in detail. The course concludes with approaches toward getting a job in in-flight services.
HMT 3840-2 Airport Services (2 + 0)
Airport services explores the jobs held by airline employees in public contact positions from arrival and baggage check-in, through aircraft boarding and including ramp service positions. Job classifications, duties, and requirements are reviewed.
HMT 3850-4 Financial Management in the Travel Industry (4 + 0)
Prerequisites: HMT 1030 and MTH 1210 or permission of instructor
Principles of travel industry budgeting are taught in accordance with the Airlines Reporting Corporation and Cruise Lines International Association requirements. Financial ratios and financial management case problems are studied and travel payment systems are reviewed.
HMT 3860-2 Incentive Travel (2 + 0)
Prerequisites: HMT 1810 and HMT 1820 or permission of instructor
As an introduction to incentive travel, the student will obtain an overview of the incentive travel industry. Business incentive programs will be studied and each student will prepare a mock incentive travel program for a Colorado company as a group project. Students may expect to spend additional hours undertaking out-of-class projects.
HMT 3890-2 Cases in Corporate Travel Management (2 + 0)
Cases relating to major corporate travel management problems are explored in-depth with corporate travel industry situations developed as cases.
HMT 4000-3 Internship II (0 + 9)
Prerequisite: HMT 2000 or approved equivalent learning experience
An advanced, on-the-job, administrative learning experience in the emphasis areas of the HMTA major. An approved plan from a cooperating agency requiring both work and academic learning serves as the course outline. Students meet all requirements as for HMT 2000 but on a more rigorous, advanced and administrative level.
HMT 4010-1 Internship III (0 + 3)
Prerequisites: HMT 4000 and/or approved equivalent learning experience
A supplementary apprenticeship providing an in-depth learning experience in a discrete portion of the student's HMTA area of emphasis, either not covered or only surveyed in previous internships or job experience.
HMT 4040-2 Senior Hospitality Research Experience I (2 + 0)
Prerequisites: senior standing, 12 hours in major emphasis, MTH 1210,
senior-level writing ability, and satisfaction of all Level I and Level
II General Studies course requirements
This course is designed to provide the approaches and techniques necessary
for senior students to analyze needs, create and develop a major research
project, and effectively interpret results and their application to their
major emphasis area. (Senior Experience)
HMT 4400-2 Senior Hospitality Research Experience II (2 + 0)
Prerequisites: HMT 4040, satisfaction of all Level I and Level II General Studies course requirements, and senior standing
This course is a continuation of HMT 4040 and involves instructor-guided completion of the research project proposal developed in HMT 4040. Project completion benchmarks are established. Class oral presentations and discussions of work accomplished are included. (Senior Experience)
HMT 4500-3 Hospitality Sales (2 + 2)
Prerequisite: HMT 3570 or MKT 3000
Both inside and outside retail sales in the hospitality industry are addressed in a typical hospitality sales development process. Moving from individual to group sales, the course then reviews specialized hospitality industry sales jobs including travel agency outside sales, convention sales, association meeting sales and various technical hotel sales positions.
HMT 4590-2 Seminar in Hotel Administration (2 + 0)
Prerequisites: junior or senior standing plus 20 hours in hotel courses or permission of instructor
Course identifies and analyzes current and projected issues and trends in the lodging industry. Emphasis on strategic planning and problem solutions.
HMT 4640-3 Hospitality Customer Service (3 + 0)
Prerequisite: junior or senior standing
This course will speak to the needs of the increasing global nature of the hospitality industry to include aspects of interpersonal, intercultural and nonverbal components of service to the customer. Students will examine the cycle of service, critical points of service, various customer service systems, methods used to evaluate customer service systems and effective training and development for delivery of successful customer service.
HMT 4650-3 Hospitality Employee Resource Development (3 + 0)
Prerequisite: HMT 3670, or HMT 3520, or permission of instructor
Course addresses specific challenges to personnel administration for the hospitality industry. Subjects include recruitment, training, motivation, morale, personnel administration tools, personal organization and supervisory skills for organizational productivity.
HMT 4660-3 Training and Development in Hospitality (3 + 0)
Prerequisites: junior or senior standing, HMT 4650, a minimum of 20 hours of HMT courses and either HMT 3520 or HMT 3670
A continuation of HMT 4650, which is designed to build upon the knowledge and concepts learned in relation to employee resource development. Course includes group dynamics and problem solving combined with the writing and training of excellence standards.
HMT 4730-3 Principles of Negotiation (2 + 2)
Prerequisite: permission of instructor
Basic principles of individual and team negotiation as applied to industry are covered. Emphasis is placed on developing aspiration levels and fall-back positions, strategies and tactics of accomplishing the levels and thorough preparation for the negotiation. Students participate in two negotiating situations.
HMT 4790-2 Seminar in Meeting: Variable Topics (2 + 0)
Prerequisite: HMT 3790 or permission of instructor
The course considers special problems in special events management such as leadership and team building principles. Emphasis is placed on problem-solution approaches and prediction. Major paper required. This course may be repeated for credit under different topics.
HMT 4810-4 Tour Management (3 + 2)
Prerequisites: junior or senior standing, HMT 2840, or permission of instructor
The concepts of professional and ethical tour development are taught from a destination development and from a group organizational interest point of view. Tour administration is taught from accounting, marketing, organization, and resource development points of view. Appropriate follow-up is stressed. Students plan their own tours and select one weekend tour, which all students take.
HMT 4830-2 Corporate Travel Management (2 + 0)
Prerequisites: HMT 1810, HMT 1820, HMT 1830 or permission of instructor
Corporate Travel Management provides an overview of the job held by the corporate executive in charge of travel. It describes corporate travel department organization, job duties and job requirements, and it provides an education in the development of a corporate travel policy, request for proposals and vendor relations.
HMT 4840-4 Travel Industry Management (4 + 0)
Prerequisites: HMT 1810, HMT 1820, HMT 1830 or permission of instructor
A simulation travel agency start-up exercise, including Airline Reporting Corporation (ARC) appointment filing, is followed by learning modules relating to starting or buying and managing retail travel agencies. Travel law and risk management are covered in detail. Tour companies, all-cruise agency, and corporate-travel department management approaches are studied as well. The course ends with a complete review of travel agency and corporate travel automation management.
HMT 4890-2 Seminar in Foreign Independent Tours: Variable Topics (2 + 0)
Prerequisite: HMT 1810
A course designed to study the development and implementation of foreign independent tour travel strategies. This course may be repeated for credit under different topics.
& Friends | Campus
Life | Computing
on Campus | Search/Directories
| News, Events & the Arts | Current Students | Faculty & Staff | Welcome | Metro State Home |
Copyright © Metropolitan State College of Denver