Course Descriptions
| HTE | 1030-3 | Introduction to Hospitality, Tourism and Events | (3+0) |
| This course presents an overview of the operations, planning, and management of the hospitality and tourism industries. The course includes career opportunities and the interrelations and interfacings across the Hospitality, Tourism, and Events profession. | |||
| HTE | 1041-3 | Hospitality Service Systems | (2 + 2) |
| This course covers 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. | |||
| HTE | 1051-3 | Essentials of Wedding Planning | (3 + 0) |
| This course introduces students to the basic concepts involved in becoming a professional wedding planner. It covers the various details of planning a wedding and the basics of managing an independent wedding planning business. | |||
| HTE | 1052-3 | Gaming Management | (3 + 0) |
| This course provides the student with the basic fundamentals of casino operations, procedures and the integration of the multiple functions and departments to insure the sustainability and success of the entire operation. The uniqueness of the gaming industry will be studied. | |||
| HTE | 1533-3 | Food Selection and Identification | (2+2) |
| In this course, students study the science of food involved in food preparation, nutritional contents of food before and after processing, and food flavor. Students learn about diet and optimum health aspects versus cost and convenience. Students learn to recognize that nutrition, food safety, and economics of the marketplace as important factors when planning food purchasing, menus, and recipes. | |||
| HTE | 1603-3 | Food Preparation and Sanitation | (1+4) |
| Prerequisite: HTE 1533. This course presents the fundamental principles in food production, service, sanitation, and safety of the food service industry. Food-borne illnesses, standards enforced by regulatory agencies, and measures for preventing food-borne illnesses are studied. Students study and practice the Hazard Analysis Critical Control Point (HACCP) food safety system. This course also covers the proper use, cleaning, sanitation, and safety of food equipment and hand tools. Administration of the Serve-Safe Food service certificate examination will conclude the course. | |||
| HTE | 1811-3 | Reservation and Destination Resources | (3+0) |
| This course examines global distribution systems and information resources along with their role in tourism management. Students learn how to make reservations on a current reservation system as well as how to use tourism, destination, and mapping resources. | |||
| HTE | 2010-3 | Event Industry | (3+0) |
| This course presents an overview of the major segments of event industry: meetings, expositions, events, and conventions. The roles and responsibilities of destination marketing organizations and destination management companies will be reviewed. The relationship between general and service contractors and professional events will be examined and their specific functions will be discussed and evaluated. This course highlights the role of the event planner, whose responsibilities includes planning, organizing, directing, and controlling various types of events. | |||
| HTE | 2502-3 | Applied Hotel/Restaurant Operations | (3+0) |
| Prerequisite: ENG 1020 and SPE 1010. 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. | |||
| HTE | 2512-3 | Hotel Front Office | (3+0) |
| Prerequisite: ENG 1020, HTE 1030 and SPE 1010. This course examines hotel front-office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and settlement. Students identify effective front-office management, with particular attention to the planning and evaluation of front-office operations. Front-office procedures and management are placed within the context of the overall operation of the hotel. | |||
| HTE | 2613-3 | Food Production and Service | (2+2) |
| Prerequisite: HTE 1030 and HTE 1603. This course covers the proper use of quantity food equipment and tools, menu planning, nutrition and health, measurement and recipe conversions, yield tests, food costing and controls, menu pricing, cooking principles and methods, plate design, and the use of kitchen staples. Students experience the task of supervision in the kitchen setting. | |||
| HTE | 2833-3 | Garde Manger | (1+4) |
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Prerequisite: HTE 2613 or permission of instructor. This course will introduce students to the modern and traditional techniques in the preparation of cold entrees, sauces, soups, pates, terrines, galatine, roulades, chaud-froid, sausages, cheeses, and hors d'ouevres. Students will plan, organize, and direct buffets. This course will also concentrate on the practical techniques and management of showpieces and centerpieces of cold food management and skills of the Garde Manger. |
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| HTE | 2860-3 | Sustainable Tourism | (3+0) |
| This course examines the theoretical and applied dimensions of sustainable tourism. Using national and international case studies, the course identifies the relationships among tourism activities, cultural issues, ecological systems, political agendas, economic opportunities, and resource utilization. | |||
| HTE | 3010-3 | Event Planning | (3+0) |
| Prerequisite: HTE 2010. This course focuses on how to coordinate and manage meetings and conventions. Students organize a hypothetical meeting and convention from beginning to end. Hospitality industry standard forms are introduced and utilized. Students develop goals and objectives, organize logistical components, and evaluate the return on investment of the meetings and conventions. Students also prepare contractual needs based on goals and objectives of the meetings and conventions. Potential risks of meetings and conventions are assessed, and considerations for a corresponding contingency plan are outlined. | |||
| HTE | 3201-3 | Niche Tourism Markets | (3+0) |
| Prerequisite: ENG 1020, HTE 1030, and SPE 1010. Pre/Co-requisite: HTE 2860. This course explores the concept of special-interest tourism. The course includes the shift towards a higher level of quality tourism in authentic settings and small groups of tourists. Various niche tourism initiatives, policies, and strategies are investigated and evaluated. | |||
| HTE | 3522-3 | Hotel Housekeeping | (3+0) |
| Prerequisite: HTE 2512. This course demonstrates how to manage housekeeping operations in the hotel industry. Students study the management of direct housekeeping day-to-day operations from the big picture perspective down to technical details. This course examines the interrelation of hotel departments, and maximum guest service and profitability. | |||
| HTE | 3570-3 | Hospitality and Tourism Marketing | (3+0) |
| Prerequisite ENG 1020, HTE 1030 and SPE 1010. The course applies principles of marketing and advertising to the specific needs of the hotel, restaurant, tourism and event industries. Students conduct field work in their area of concentration, analyzing a particular marketing problem. | |||
| HTE | 3571-3 | Event Project Management | (3+0) |
| Prerequisite HTE 2010. This course focuses on project management to guide an event from start to finish. The project triangle is introduced and utilized for orchestrating an event. Students will define the scope, create well-defined requirements, and develop work breakdown structures for an event. Task and precedence diagramming will be taught to develop the event schedule and master task list. Students will also learn to construct an event project communications plan for the purpose of communicating with internal and external stakeholders. The final portion of the course is designed to teach students to close out the function and evaluate the lessons learned from the production of the event. | |||
| HTE | 3580-3 | Hospitality and Tourism Law | (3+0) |
| Prerequisite: ENG 1020, HTE 1030 and SPE 1010. 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, and tourism companies are covered, as well as contemporary legal issues in hospitality management related to employment practices, internal and market regulation, and franchising. | |||
| HTE | 3603-3 | Labor and Production Control | (3+0) |
| Prerequisite: HTE 1030, ACC 2010, and MTH 1210; or permission of instructor. This course examines the skills of a manager of food and beverage operations in the hospitality industry. Procurement, preparation and service to final accountability of sales and costs are covered. | |||
| HTE | 3613-3 | Wine Fundamentals | (3+0) |
| Prerequisite: Minimum age of 21 years. This course examines the basics of wine knowledge, selection, and service. Viticulture, vinification, and critical appraisal of wines of the major wine regions of the world are covered. | |||
| HTE | 3623-3 | Food Production and Service II | (1+4) |
| Prerequisite: HTE 2613 and NUT 2040. This course covers the preparation and artistic techniques for presentation of foods. Principles of restaurant and table service methods are studied. Students practice the skills of kitchen manager and dining room manager. | |||
| HTE | 3633-3 | Catering and Menu Planning | (2+2) |
| Prerequisite: HTE 2613 or permission of instructor.. This course provided a solid foundation in designing, costing, marketing, and merchandising of catering and menus. Nutrition, recipe development and costing, menu planning, menu styles, off-premise catering, and special events planning will be studied. Students will develop workable, quality menus as tools for planning for profitable food service operations. Students will plan, organize, and manage a catered event. | |||
| HTE | 3643-3 | Healthy Cooking | (2+2) |
| Prerequisite: HTE 1603 and NUT 2040. This course illustrates the elements of food flavors through the exploration of the nutritional value of food. 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 develop and analyze healthy cooking techniques, recipes, and menus. | |||
| HTE | 3652-3 | Hospitality Property Management | (3+0) |
| Prerequisite: HTE 3522. This course examines blueprint reading, building construction safety, utility requirements, and mechanical systems as they relate to managing a hospitality property. | |||
| HTE | 3683-3 | 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 are 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 are reviewed. Students practice mixology, training, and evaluation in bartending skills through the classroom laboratory. Students are evaluated through the National Restaurant Association Bar-Code Responsible Beverage Alcohol Service Certification Examination. | |||
| HTE | 3750-3 | Hospitality Promotions | (3+0) |
| Prerequisite: ENG 1020, HTE 1030 and SPE 1010. This course provides students with an opportunity to conceptualize, design, and create promotional materials that are customarily used in the hospitality and tourism industries. Students plan, develop, and implement promotional and marketing tools. | |||
| HTE | 3761-3 | Trade Shows and Expositions | (3+0) |
| Prerequisite: ENG 1020, HTE 1030, HTE 2760 and SPE 1010. A course for those preparing for a career as a trade show manager, exposition manager, or association meeting professional. This course explores exhibit registration, financial management, promotional materials, sponsorship management, volunteer coordination, room setup, food and beverage needs, and speaker selection. | |||
| HTE | 3773-1 | Cultural Foods Lab | (0+2) |
| Prerequisite: HTE 1603 and NUT 2040. In this course students gain practical experience in the preparation and service of foods from major cultural and religious groups and underrepresented populations and their dietary needs. Laboratory work includes the understanding of food choices, vocabulary, behaviors and nutritional status of cultural and religious groups. Students bridge traditional, cultural barriers by expanding their understanding of the foods and practices in various cultures and how these choices for food related to the nutritional aspects of recipe and menu development. Practical experience in nutritional analysis of recipes and menus assists in their ability to provide successful intervention counseling to at-risk groups. | |||
| HTE | 3813-3 | Baking and Pastry | (1+4) |
| Prerequisite: HTE 2623. This course examines baking and pastry principles. The practical laboratory provides learning opportunities in equipment operation, preparing dough, baking, decorative arts, and presentation techniques. This course concentrates on bakeshop management, organization, and supervisory knowledge and skills. | |||
| HTE | 3871-3 | Cruise Tourism | (3+0) |
| Prerequisite: ENG 1020, HTE 1030, HTE 2860, and SPE 1010. This course provides a comprehensive overview of the cruise industry. Using national and international case studies, the course identifies the relationships among the cruise product, cruise geography, maritime law, and tourism activities. | |||
| HTE | 4000-3 | Hospitality Field Experience | (0+9) |
| Prerequisite: Complete twelve hours in major concentration, senior standing, completion of all Level I and Level II General Studies university course requirements, including MTH 1210, and approval of the HTE department. In this course, students apply the theoretical concepts of hospitality and tourism to a practical on-site learning experience. The course includes 135 hours of field experience in an internship, community volunteer program, or a study abroad setting. (Senior Experience) | |||
| HTE | 4010-1 | Hospitality Special Project | (0+3) |
| Prerequisite: Complete twelve-hours in major concentration, senior standing, and completion of all Level I and Level II General Studies university course requirements. In this course, students apply the theoretical concepts of hospitality and tourism to a practical on-site learning experience. This course includes 45 hours of field experience in an internship, community volunteer program, or a study abroad setting. | |||
| HTE | 4040-3 | Hospitality Senior Research | (3+0) |
| Prerequisite: Complete twelve hours in major concentration, senior standing, and completion of all Level I and Level II General Studies university course requirements, including MTH 1210. This course provides the approaches and techniques necessary for senior students to analyze and synthesize-needs, create and develop a major research project in Hospitality, Tourism, and Events, and effectively interpret results and their application to their major concentration area. (Senior Experience). | |||
| HTE | 4201-3 | Adventure Travel and Ecotourism | (3+0) |
| Prerequisite: HTE 3201 or permission of instructor. This course examines the theoretical and applied dimensions of two forms of alternative tourism: Adventure Travel and Ecotourism. An overview of their implications on tourism planning is provided. Emphasis is on the role of adventure travel and ecotourism in preservation and conservation of cultural and natural tourism resources. | |||
| HTE | 4202-3 | Special Event Production | (3+0) |
| Prerequisite: HTE 2010. This course provides an overview of the required equipment and necessary licensing needed to achieve a specific design, effect, and governmental approval towards the production of an event. Students determine the vendors utilized to solve specific technical production problems or challenges of an event. Students become familiar with the necessary audio and visual requirements for an event, as well as staging and decor design. A thorough evaluation of safety and hazard prevention towards the production of an event is also studied. | |||
| HTE | 4211-3 | Ecotourism Planning | (3+0) |
| Prerequisite: HTE 2860. This course examines the theoretical dimensions of ecotourism as a form of sustainable tourism. An overview of ecotourism's implications on tourism planning, design, and management is provided. Emphasis is on the role of ecotourism in preservation and conservation of cultural and natural tourism resources. This course requires a full-day field trip to a potential ecotourism site in Colorado. | |||
| HTE | 4250-3 | Hospitality for Profit | (3+0) |
| Prerequisite: ACC 2010 and MTH 1210. This course concentrates on the analysis and interpretation of the hospitality and tourism 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, restaurant, tourism, and meeting industries are studied. | |||
| HTE | 4300-3 | Creative Hospitality Innovations | (3+0) |
| HTE | 4592-3 | Current Topics: Lodging | (3+0) |
| Prerequisite: at least junior standing. The course considers various problems, subjects, and trends related to changing environments and events in the hotel industry. 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. | |||
| HTE | 4613-3 | Wines of the Old World | (2+2) |
| Prerequisite: HTE 3613. Minimum age of 21. In this course students gain an awareness of specific characteristics of wine components in the old world wine regions of Europe. Appraisals of wines conclude upon the unique characteristics of old world wines that reflect the geography, climate, viticulture, and vinification techniques of European regions. Students further examine the wine laws, vineyard maps, and cultural influences of European wine regions. | |||
| HTE | 4623-3 | Wines of the New World | (2+2) |
| Prerequisite: HTE 3613. Minimum age of 21. In this course students practice evaluation of new world 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. Students examine differences in viticulture and vinification that characterize new world wines. Regional analysis includes wines from North America, South America, Australia, New Zealand, South Africa and emerging Eastern European regions. | |||
| HTE | 4633-3 | Wine and Food Pairing | (1 + 4) |
| Prerequisite: Minimum age of 21. In this course students practice evaluation of wines and begin to analyze how wines interact with foods. Students examine specific interaction of food and wine components and how each interacts to create foundations of taste. Critical analysis of food and wine pairing includes the preparation of foods, menu and recipe development with an understanding of flavor of food and wine and how their architecture relates to the dining experience. Practical in-restaurant service techniques and hands-on food production will be appraised as well as critical reviews of wine lists and food and wine pairings. A gourmet dinner service activity will provide a practical application for food preparation relating wine pairings and service skills. | |||
| HTE | 4650-3 | Hospitality Human Resources | (3+0) |
| Prerequisite: HTE 3580 or permission of instructor. This course addresses various issues and challenges to effective human resource management in the hospitality industry. The course explores selection, training, motivation, team-building, organization, and supervisory skills and processes. | |||
| HTE | 4730-3 | Hospitality Negotiations and Sales | (3+0) |
| Prerequisite: HTE 3750 or permission of instructor. This course provides an overview of the legal, ethical, and practical environment which impacts the negotiation of meeting contracts and the execution of the events which they represent. It examines the strategies of negotiation and sales. | |||
| HTE | 479A-3 | Hospitality Strategy & Business Plan | (3+0) |
| Prerequisite: Junior or Senior standing. This course provides the student with the major elements of a successful concept package and business plan for a proposed hospitality operation. Criteria for site selection, market analysis, location factors, and menu consistent with 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. | |||
| HTE | 479B-3 | Hospitality Entrepreneurship | (3+0) |
| Prerequisite: Complete twelve hours in major concentration, Junior or Senior standing, and completion of all Level I and Level II General Studies university course requirements. This course introduces the student to the theories and concepts within the hospitality industry from an entrepreneurial perspective. Students will study key determinants and their impacts of innovation on performance. Areas of study will focus on the generation of new innovative ideas to strengthen the links among entities within each hospitality industry. Finance, marketing and legal strategies will be studied. The importance and impact of globalization will be analyzed. Students will research and prepare a final project on entrepreneurial innovation specific to their concentration of study. | |||
| HTE | 4793-3 | Current Topics: Restaurant | (3+0) |
| Prerequisite: at least junior standing. The course considers various problems, subjects, and trends related to changing events in the restaurant industry. 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. | |||
| HTE | 4811-3 | Managing a Destination | (2+2) |
| Prerequisite: Complete twelve hours in major concentration, senior standing, and completion of all Level I and Level II General Studies university course requirements, including MTH 1210. In this course, students apply the theories of planning and organizing a tour through a practical destination management learning experience. A two-day and one-night learning experience in the Denver metropolitan area on the 6th or 12th weekend of the semester is a mandatory requirement of this course. (Senior Experience) | |||
| HTE | 4860-3 | Hospitality Security and Safety | (3+0) |
| Prerequisite: HTE 3580 or permission of instructor. This course examines security, loss prevention, safety, and risk management as related to the hospitality and tourism industries. Legal concepts specific to industry operations are applied in detail through case studies, role playing, and site visits. Students conduct a risk assessment survey and compose a loss prevention management plan. | |||
| HTE | 4891-3 | Current Topics: Tourism and Events | (3+0) |
| Prerequisite: at least junior standing. The course considers various problems, subjects, and trends related to changing events across the tourism and events 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. | |||
| HTE | 498G-3 | Event Support Systems | (3+0) |
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In this course students will plan an association annual meeting (non-profit). |
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