Oklahoma State University

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Hospitality & Tourism Management (HTM) HTM 1103 Introduction to Hospitality and Tourism Description: Study of hotels, restaurants, tourism and the hospitality industry from a global perspective. Emphasizes development and history, ethical issues, and professional opportunities. Previously offered as HRAD 1103. Credit hours: 3 Contact hours: Lecture: 3 Levels: Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 1113 Introduction to Food Studies Prerequisites: Restricted to HRAD, NSCI and HDFS (Family and Consumer Sciences Education option) majors. Description: Food studies as it relates to theories and techniques of food understanding, preparation and interdisciplinary fundamentals using a scientific and experiential approach. Focus on gastronomic basics, national safety and sanitation standards (including NRA Servsafe Exam) organization skills for food operations, standardized recipe and equipment understanding, quality control disciplines and imbedded fundamentals in teamwork, communication skills and problem solving strategies as they relate to food production environments. Previously offered as HRAD 1113. Credit hours: 3 Contact hours: Lecture: 2 Lab: 2 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab Department/School: Hospitality & Tourism Mgmt HTM 2021 Food Safety and Sanitation Prerequisites: Restricted to HTM, NSCI, and HDFS (Family and Consumer Sciences Education option) majors. Description: Principles and theory of food safety and sanitation focused on prevention of food borne illnesses, and ensuring public health and consumer safety. Previously offered as HRAD 2021. Credit hours: 1 Contact hours: Lecture: 1

HTM 2243 The Business of Tourism Description: All aspects of the tourism business including segments of global tourism, business practices, economic impact, management as well as marketing strategies and processes. Previously offered as HRAD 2243. Credit hours: 3 Contact hours: Lecture: 3

Levels: Undergraduate Schedule types: Lecture

Department/School: Hospitality & Tourism Mgmt HTM 2283 Hospitality Industry Financial Analysis Prerequisites: HTM 2153.

Description: Study of managerial accounting concepts and applications specific to the hospitality industry with an emphasis in analysis of financial reports, ratio analysis, CVP analysis, and operations budgeting. Previously offered as HRAD 2283. Credit hours: 3 Contact hours: Lecture: 3

Levels: Undergraduate Schedule types: Lecture

Department/School: Hospitality & Tourism Mgmt HTM 2533 Hospitality Information Technology Prerequisites: Restricted to HTM majors.

Description: Overview and practical experience in computer systems utilized in the hospitality industry including POS and PMS, databases, file structure, and productivity software. An analysis of the interaction between technology and hospitality organizational operations. Previously offered as HRAD 2533. Credit hours: 3 Contact hours: Lecture: 2 Lab: 2 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab Department/School: Hospitality & Tourism Mgmt HTM 2643 Hotel Operations Prerequisites: HTM 2533 and restricted to HTM majors. Description: The organization and administration of lodging operations including front desk operations, housekeeping, laundry, sales/marketing, management and other positions common to lodging operations. Includes a laboratory experience in The Atherton Hotel at OSU. Previously offered as HRAD 3363 and HRAD 2643. Credit hours: 3 Contact hours: Lecture: 2 Lab: 2 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab

Levels: Undergraduate Schedule types: Lecture

Department/School: Hospitality & Tourism Mgmt HTM 2153 Introduction to Hospitality Accounting

Description: Accounting principles, procedures and transactions used for the compilation of financial reports in hospitality businesses. Theory related to assets, liabilities, owners' equities, revenues and expenses and current hospitality accounting practices. Previously offered as HRAD 2153. Credit hours: 3 Contact hours: Lecture: 3

Department/School: Hospitality & Tourism Mgmt HTM 2665 Restaurant Operations Management Prerequisites: HTM 1113 and HTM 2533.

Description: Experiential learning in processes and complexities of food production in a commercial setting including cooking principles and techniques, safety, sanitation and profitability. Emphasis on quality and quantity food production, station set-up, timing and service. Practices of hospitality industry front of the house service management skills including table service techniques; leadership behavior, motivation; communication training, staffing and professionalism with an emphasis on restaurant management operations. Previously offered as HRAD 2665. Credit hours: 5 Contact hours: Lecture: 2 Lab: 6 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab Department/School: Hospitality & Tourism Mgmt

Levels: Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt