Course Descriptions
Click here for HMTA --> HTE course substitutions
| 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 | 1051-3 | 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 the wedding and the basics of managing an independent wedding planning business. | |||
| 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 nutri¬tion, 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 reserva¬tion system as well as how to use tourism, destination, and mapping resources. | |||
| 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 con¬trols, 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 | 2761-3 | Convention Management | (3+0) |
| This course presents the planning, organizing, and management processes of a convention meeting, Students explore budgeting, site selection, transportation, food and beverage func¬tion, publicity technologies, and audiovisuals for a convention. Students examine convention management systems software and internet applications. | |||
| 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 | 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: HTE2512. 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 concen¬tration, analyzing a particular marketing problem. | |||
| 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 man¬agement 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. Prin¬ciples of restaurant and table service methods are studied. Students practice the skills of kitchen manager and dining room manager. | |||
| 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 class¬room 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 pro¬motional materials that are customarily used in the hospitality and tourism industries. Stu¬dents 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 manage¬ment, promotional materials, sponsorship management, volunteer coordination, room set¬up, food and beverage needs, and speaker selection. | |||
| HTE | 3813-3 | Baking and Pastry | (1+4) |
| Prerequisite: HTE 2623. This course examines baking and pastry principles. The practical laboratory provides learn¬ing opportunities in equipment operation, preparing dough, baking, decorative arts, and pre¬sentation 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 college 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 intern¬ship, 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 college course requirements. In this course, students apply the theoretical concepts of hospitality and tourism to a practi¬cal on-site learning experience. This course includes 45 hours of field experience in an intern¬ship, 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 college 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 preser¬vation and conservation of cultural and natural tourism resources. | |||
| 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 tech¬niques, financial ratios and financial management case problems explicit to the hotel, restau¬rant, tourism, and meeting industries are studied. | |||
| HTE | 4592-3 | Current Topics: Lodging | (3+0) |
| Prerequisite: at least junior standing. The course considers various problems, subjects, and trends related to changing environ¬ments and events in the hotel industry. Subjects related to career as well as personal develop¬ment 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 | Advanced Study of Wine | (2+2) |
| Prerequisite: Minimum age of 21 years and HTE 3613. In this course students practice 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 pair¬ings. A gourmet dinner service will provide a practical application for relating wine and food 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-build¬ing, 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 rep¬resent. It examines the strategies of negotiation and sales. | |||
| 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 college course requirements, including MTH 1210. In this course, students apply the theories of planning and organizing a tour through a prac¬tical destination management learning experience. A two-day and one-night learning experi¬ence in the Denver metropolitan area on the 6th or 12th weekend of the semester is a manda¬tory 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. | |||