Oklahoma State University

471

HTM 3401 Food Writing & Blogging Description: An introduction to food writing. Helps students identify writing strengths and areas for improvement. How the senses affect the eating experience in order to apply those effects to writing. Exercises that target specific senses to illustrate how to distill the sensory reaction into words. Food sensory evaluation and critical analysis, including strategies for developing a personal food vocabulary. Food blogs, reviews and cookbooks. Effective recipe writing. Individual reviews or blogs about the personal dining experiences. Credit hours: 1 Contact hours: Lecture: 1

HTM 3543 Lodging Property Management Prerequisites: HTM 2643.

Description: The organization, duties, and administration of hotel support departments. The various jobs in lodging housekeeping, engineering, security, and convention and meeting services. Facilities management, purchasing, and furnishing, fixtures and equipment concepts. Previously offered as HRAD 3943 and HRAD 3543. Credit hours: 3 Contact hours: Lecture: 3

Levels: Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 3553 Principles of Vacation Ownership

Levels: Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 3411 Hospitality and Tourism Pre-Internship Seminar Prerequisites: HS 1112 or HS 3112 (or concurrent).

Description: Analysis and technical use of applied theories, principles and techniques in vacation resort development and ownership. Focus on the functions and interrelationships among developer financing, owner financing, marketing, sales strategies and techniques, on-site property management procedures, homeowner association responsibilities, and regulatory issues. Credit hours: 3 Contact hours: Lecture: 3

Description: Preparation in written communication, resumes, interviews, securing an internship, professional behavior and ethics in the hospitality and tourism industries. Previously offered as HRAD 3411. Credit hours: 1 Contact hours: Lecture: 1 Levels: Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 3443 Hospitality Industry Internship Prerequisites: HTM 2643 and HTM 2664 and HTM 3411 and 480 hours of documented hospitality or tourism work experience. Description: Supervised experience in an approved work situation related to a future career in the hospitality or tourism industry. Management and supervisory experience in multiple aspects of a hospitality or tourism organization. Previously offered as HRAD 3443. Credit hours: 3 Contact hours: Lecture: 3

Levels: Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 3563 Gastronomic Tourism

Description: Global culinary and gastronomic tourism topics and how culture international diversity is expressed through food and drink. Social and cultural contexts in which gastronomic tourism takes place. Introduction to the social, cultural and environmental impacts of global and local gastronomic tourism in regard to both people and place. Previously offered as HRAD 3563. Credit hours: 3 Contact hours: Lecture: 3

Levels: Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 3473 Mechanical Equipment and Facility Management Prerequisites: 30 credit hours completed.

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

HTM 3573 Franchising and Quick Service Restaurant Management Description: Study of the history and transformation of hospitality industry chains. The organization of chains, fundamentals of franchising, sales and growth, evaluation of franchise financial performance, and unit ownership characteristics. Quick service restaurant organization, guest services, cost controls, sanitation, personnel management, purchasing, marketing, and time management. Previously offered as HRAD 3573. Credit hours: 3 Contact hours: Lecture: 3 Levels: Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 3623 Purchasing and Cost Control for Hospitality and Foodservice Prerequisites: HTM 2283. Description: Theory, processes, and complexities of procurement and cost controls for products and services utilized in hospitality industries. Emphasis on management of the purchasing process, cost control systems, and technology applications. Previously offered as HRAD 3623. Credit hours: 3 Contact hours: Lecture: 3

Description: Fundamentals of building mechanical systems, maintenance and facilities management. The theory and interaction of illumination electric wiring, plumbing, heating, ventilation, air conditioning systems. Principles of facility management in the hospitality industry related to coordination of the physical space with guest services. Previously offered

as HRAD 3473. Credit hours: 3 Contact hours: Lecture: 3

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