HMT 1030-3 Principles of Meeting and Travel Administration (3 + 0)
This is an introductory course in meeting and travel operations. The course introduces the student to the history and concepts of the meeting and travel industries. The student is provided an understanding of the operational concepts, vocabulary, career opportunities, and interrelationships between the two professions. Various career opportunities available across the meeting and travel industries and how they might relate to other hospitality professions will be examined.

HMT 1050-3 Principles of Hotel and Restaurant Administration (3 + 0)
This is an introductory course in hotel and restaurant operations. The course introduces the student to the history and concepts of the hotel and restaurant industries. The student is provided an understanding of the operational concepts, vocabulary, career opportunities, and interrelationships between the two professions. Various career opportunities available across the hotel and restaurant industries and how they might relate to other hospitality professions will be examined.

HMT 1600-3 Food Production, Service, Sanitation, and Safety (2 +2)
This course covers the fundamental principles of food production, service, sanitation, and safety of the food service industry. Basic production and service methods will be examined by students to include proper use of food equipment and tools, menu planning, nutrition and health, measurements and recipe conversions, yield tests, food costing and controls, and menu pricing. Food-borne illnesses, standards enforced by regulatory agencies, and measures for preventing food-borne illnesses will be studied. 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 1810-3 Ticketing and Reservations Procedures (3 + 0)
This course is designed to give the student a basic working knowledge of manual and automated reservations and ticketing procedures to include airlines, car rentals, and hotel reservations. Students will examine the North American Official Airline Guides (OAG). Computer reservation and ticketing formats are learned from the United Airlines Apollo Computer System. Students will examine and complete the ARC report; the travel agency's accounting system that interfaces with the airlines.

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 2500-3 Applied Hotel/Restaurant Operations (3 + 0)
Prerequisite: the student must anticipate being or be currently employed in the industry, or be a student in the HMTA program, or have the instructor's permission.
The student learns management principles as applied in hotel and restaurant operations. Guest lecturers from the hotel and restaurant industries take students through on-site visits of various sites. Classes meet in hotels and restaurants in the Denver metro area and also in mountain resorts.

HMT 2760-3 Meeting Administration I (3 + 0)
Prerequisite: basic computer literacy in the use of Excel, internet applications and Word
Meeting Administration I is a course for majors or for those who believe they may be called on to plan a meeting for their employer or organization. Students will study the basics of budgeting, site selection, exhibits, transportation, food and beverage functions, publicity, and audiovisuals for meetings. Students examine meeting and events management systems software and internet applications through various online instructions.

HMT 2840-3 Tour Planning (3 + 0)
An introduction to tour operations, this course provides students with both knowledge and skills in tour development. Regional, national and international tours will be studied and planned by students through group work. Students develop their own tour to include planning tour organization, tour marketing, budgeting, vendor contracts, and cost negotiations through a series of tour planning group projects. Students learn geo-political challenges to international travel using air and rail travel as examples.

HMT 2860-3 Sustainable Tourism (3 + 0)
Students in this course will study the relationship between tourism activities, socio-cultural issues, ecological systems, political agendas, economic opportunities, and resource utilization. Students should gain a better understanding of processes of planning, developing, and implementing tourism.

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 1050, MGT 2210 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 3590-3 Hospitality Administration for Profit (3 + 0)
Prerequisites: ACC 2010, junior or senior standing or permission of instructor
This course concentrates on the analysis and interpretation of hotel, meeting, restaurant, and travel industry accounting procedures and financial statements. Balance sheets, income statements, and cash flow statements will be covered. Principles of budgeting, forecasting, pricing techniques, financial ratios and financial management case problems explicit to the hotel, meeting, restaurant, and travel industries will be studied.

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 3640-3
(NUT 3640) Healthy Cooking Techniques (2 + 2)
Prerequisite: NUT 2040 or permission of instructor
This course is designed to illustrate the elements of food flavors through the exploration of the nutritional value of fruits, grains, legumes, meats, and vegetables. The principles of healthy cooking and nutrition will be employed and applied to food types to include the demonstration of cooking with less fat and less salt. Students will develop, illustrate, and analyze healthy cooking techniques, recipes, and menus to include nutritional content. This course will conclude with the preparation and service of nutritious meals to the public. Credit will be granted for only one prefix: HMT or NUT.

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: 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: 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 3680-3 Beer and Spirits (2 + 2)
Prerequisite: Minimum age of 21 years
This course provides an overview of responsible beverage alcohol service and includes the principles of production, storage, and service of beers and spirits. Major categories of beer will be evaluated to include the practical brewing and sensory analysis of beer styles. The classic spirits of the world, their history, and their modern production methods also will be reviewed. Students will demonstrate and practice mixology, training, and evaluation in bartending skills through the classroom laboratory. Students will be evaluated through the National Restaurant Association Bar-Code Responsible Beverage Alcohol Service Certification Examination. 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 3860-3 Incentive Travel (3 + 0)
Prerequisites: HMT 1810 or permission of instructor
Students in this course are introduced to incentive travel and 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 3870-3 Cruise Development, Marketing and Sales (3 + 0)
Prerequisites: HMT 1030, 1050, 2860 or permission of instructor
A course focusing on the cruise product, cruise development, marketing cruises, and cruise point-of-sale techniques. Student learns 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 3890-3 Cases in Corporate Travel Management (3 + 0)
Prerequisites: HMTA major with junior or senior standing or permission of instructor
Students review and study trade publications specific to corporate travel management. Corporate travel industry situations and case scenarios related to major corporate travel management problems will be explored in depth.

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 4040-3 Senior Hospitality Research Experience (3 + 0)
Prerequisites: senior standing, 12 hours in major concentration, 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 and synthesize needs, create and develop a major research project, and effectively interpret results and their application to their major concentration area. Students learned expertise will be appraised through oral and/or written communications. (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 4590-3 Seminar in Hotel Administration: Variable Topics (3 + 0)
Prerequisites: HMTA major, junior or senior standing, or permission of instructor
The course considers various problems, subjects, and trends related to changing environments and events across the hotel and restaurant industries. Subjects related to career as well as personal development may also be studied. This course may be repeated under different topics three times for a maximum of nine total credits earned.

HMT 4610-3 Advanced Study of Wine (2 + 2)
Prerequisites: Minimum age of 21, and HMT 3610 or permission of instructor
This course provides an advanced study of wine. Students continue their practical evaluation of wines and begin to distinguish wines in blind sensory analysis sessions. Tours of local wineries provide opportunities to examine and inspect the production methods of various styles of wine. Practical in-restaurant service techniques will be appraised as well as critical reviews of wine lists and food and wine pairings. A gourmet dinner service will provide a practical application for relating wine and food pairings and service skills.

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 (3 + 0)
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 4790-3 Seminar in Meeting Administration: Variable Topics (3 + 0)
Prerequisite: junior or senior standing or permission of instructor
The course considers various problems, subjects, and trends as related to changing events across the meetings and convention industry. Subjects related to career as well as personal development may also be studied. A major paper is required. This course may be repeated under different topics three times for a maximum of nine total credits earned.

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 4830-3 Corporate Travel Management (3 + 0)
Prerequisites: HMT 1810, junior or senior standing or permission of instructor
Corporate travel management provides students with an overview of the job held by the corporate executive in charge of travel. Corporate travel department organization, job duties, and job requirements will be examined. This course provides an education in the development of corporate travel policies, request for proposals, and vendor relations.

HMT 4860-3 Security & Loss Prevention for the Hospitality Industry (3 + 0)
Prerequisites: Senior standing in HMTA, and HMT 3580 or permission of instructor
This is a senior level course in hospitality industry security, loss prevention, safety, and risk administration as related to areas of hotel, restaurant, meeting, and travel industry operations. Legal concepts specific to industry operations will be applied in detail through case studies, role playing, and site visits. Students will conduct a risk assessment survey and compose a loss prevention administration plan.

HMT 4890-3 Seminar in Travel Administration: Variable Topics (3 + 0)
Prerequisite: HMT 1810, junior or senior standing or permission of instructor
This course considers various problems, subjects, and trends as related to changing events across the travel and tourism industry. Subjects related to career as well as personal development may also be studied. A major paper is required. This course may be repeated three times under different topics for a maximum of nine total credits earned.