HRT 101 INTRODUCTION TO HOTEL/RESTAURANT/TRAVEL (5-0-5)
Prerequisite: Provisional admission
Provides the student with an overview of occupations in the hospitality industry. Emphasizes the various segments of each occupation and the interrelated responsibilities for customer service which exist across the hospitality industry. Topics include: development of the hospitality industry, food and beverage services, hotel services, travel services, management's role in the hospitality industry, and hospitality industry trends.

HRT 102 TRAVEL AGENCY OPERATIONS (5-0-5)
Prerequisite: Provisional admission
Introduces students to the role of the travel agent in the hospitality industry. Emphasis is placed on career options, industry trends, travel documents, and tour planning. Topics include: terminology, agency operations, travel reference guides, airline industry, other transportation modes, hotels and resorts, travel and tourism careers, and miscellaneous services.

HRT 103 TRAVEL GEOGRAPHY (5-0-5)
Prerequisite: Provisional admission
Provides students with a study of international, national, state, and major city geographic locations and their points of interest to the travel customer. Emphasis is placed on identifying why people travel and how geography is linked to their needs. Topics include: geographical and physical aspects; individual travel needs; Americas and Greenland; Europe, Middle East, and Africa; Far East, Australia, New Zealand, and Pacific Islands; and travel regulations and documents.

HRT 104 HOSPITALITY ACCOUNTING (5-0-5)
Prerequisite: Provisional admission
Provides students with an opportunity to gain knowledge and acquire skills of accounting as applied to the hospitality industry. Emphasis is placed on how to administer accounting procedures to minimize cost and maintain a full range of customer services. Topics include: cash flow cycle, accounting principles and procedures, elements of financial statements, maintaining financial statements, and analysis of financial records.

HRT 105 HOSPITALITY EMPLOYEE TRAINING (5-0-5)
Prerequisite: Provisional admission
Offers students the opportunity to gain knowledge and skills involved in training employees for various positions in the hotel/restaurant/travel fields. Emphasis is placed on new employees' training requirement. Topics include: hospitality training needs, training methods, developing a training program, employee communication and motivation, coaching techniques, and customer service training.

HRT 106 FOOD AND BEVERAGE MANAGEMENT (5-0-5)
Prerequisite: Provisional admission
Provides students with a study of food and beverage operations and management. Emphasis is placed on the successful operation of a food and beverage establishment. Topics include: history and careers, equipment layout and decor, menu and beverage list planning, distribution, merchandising, and service professionalism.

HRT 110 HOTEL/RESTAURANT/TRAVEL MANAGEMENT O.B.I. I (1-9-4)
Prerequisite: Provisional admission
Introduces students to the application and reinforcement of hotel/restaurant/travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar.

HRT 120 HOTEL/RESTAURANT/TRAVEL MANAGEMENT O.B.I. II (1-9-4)
Prerequisite: Provisional admission
Continues the application and reinforcement of hotel/restaurant/travel operational principles in an actual job placement or practicum experience. Students are acquainted with occupational responsibilities through realistic work situations and are provided with insights into management applications on the job. Topics include: problem solving, adaptability to the job setting, use of proper interpersonal skills, application of hotel/restaurant/travel management techniques, and professional development. The occupation-based instruction is implemented through the use of a practicum or internship and all of the following: written individualized training plans, written performance evaluation, and a required weekly seminar.

HRT 122 TOUR MANAGEMENT (5-0-5)
Prerequisite: Provisional admission
Provides students with an orientation on the duties and responsibilities of the tour operator. Emphasis is placed on the operator's role in planning and conducting tours. Topics include: planning individual tours, planning group tours, transportation arrangements, accommodation options, entertainment options, foreign country tours, and manager's on-tour responsibilities.

HRT 146 HOSPITALITY BUSINESS ETIQUETTE AND COMMUNICATION (2-2-3)
Prerequisite: Program admission
This course focuses on professionalism in a variety of business settings. Topics include professional image and conduct at work, telephone etiquette, table manners, oral and written communication skills, and diversity in the hospitality industry.

HRT 147 SPANISH FOR THE HOSPITALITY INDUSTRY (4-0-4)
Prerequisite: Program admission
This course focuses on basic Spanish phrases to allow non-Spanish speaking workers to communicate with Spanish speaking workers. It includes giving instructions, giving directions, understanding basic questions using interrogatory words (who, what, when, where, why), colors, numbers, days of the week, months of the year, and industry specific vocabulary that pertains to the lodging and food and beverage sectors of the hospitality industry.

HRT 148 DELIVERING SUPERIOR SERVICE IN THE HOSPITALITY INDUSTRY (3-0-3)
Prerequisite: Program admission
The purpose of this course is to identify opportunities for providing outstanding customer service and to develop skills in problem solving and teamwork. Topics include hospitality service expectations, problem solving, and teamwork.

HRT 201 HOSPITALITY MARKETING (5-0-5)
Prerequisite: Provisional admission
Introduces students to marketing techniques associated with hotel/restaurant/travel fields with emphasis on identifying and satisfying needs of customers. Topics include: marketing introduction, research and analysis, marketing strategies, marketing plans, and salesmanship and advertising.

HRT 203 HOTEL/RESTAURANT/TRAVEL LAW (5-0-5)
Prerequisite: Provisional admission
Introduces the student to local, state, federal, and international laws which govern the hospitality industry. Emphasis is placed on licensing and regulating public accommodations and the operator's responsibility to provide quality and safe service. Topics include: common law, civil law, contract law, customer rights, and management rights.

HRT 205 HOTEL OPERATIONS MANAGEMENT (5-0-5)
Prerequisite: Provisional admission
Introduces students to operational and maintenance procedures for a lodging facility. Emphasis is placed on each department and the coordination of all services to meet guest needs. Topics include: corporate structures, departmental responsibilities, hotel services and staff, feasibility determination, and industry trends.

HRT 206 FOOD, BEVERAGE, AND LABOR COST CONTROL (4-1-4)
Prerequisite: MAT 111 (diploma) or MAT 196 (degree)
A study of the principles of cost controls and their application to food and beverage operations. Emphasis is placed upon the diverse elements of sales within a food and beverage establishment and upon cost controls needed to maintain a profitable operation. Topics include: costs and sales relationship, forecasting sales, preparing budgets, cost control systems, controlling inventory, and computer equipment and software.