Oklahoma State University

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HTM 4183 Sustainable Tourism and Geography Prerequisites: Junior or senior standing or consent of instructor. Description: Sustainable tourism from a cultural and environmental perspective. Concepts and theories of sustainability and tourism, including human rights, environmental justice, and ethics, emphasizing the global environmental and social effects and possibilities of tourism. Management concepts, sectoral approaches, transport and mobility themes, and emerging issues in the context of sustainability. Same course as GEOG 4443 and GLST 4443. May not be used for degree credit with GEOG 5443. Previously offered as HRAD 4183. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture

HTM 4293 Hospitality Small Business Development Prerequisites: HTM 3623 and HTM 3543 and HTM 2664 and HTM 4163. Description: The theories and procedures necessary to develop a small business in the hospitality industry. Financial analysis, feasibility study, pro-forma creation, building and site construction and brand selection. Previously offered as HRAD 4293. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture

Department/School: Hospitality & Tourism Mgmt HTM 4333 Hospitality and Tourism Financing Prerequisites: HTM 2283.

Description: The theory and practice of operational and strategic financial policy and problems in the hospitality industry. Financial information systems, fund allocation, asset management, financial structure and analysis of the financial environment. Previously offered as FNIA 4333 and HRAD 4333. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 4413 Hospitality Information Systems Prerequisites: HTM 2533 and HTM 2643 and HTM 2664. Description: Conceptional analysis of hospitality technology systems such as food and beverage service, housekeeping, sales, property management, personnel, accounting, front office, and inter- and intra- departmental functions. The ethical implications of technology. Previously offered as HRAD 4413. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 4443 Advanced Hospitality and Tourism Internship Prerequisites: HTM 3443 and 75 credit hours completed and consent of instructor. Description: Management experience in multiple aspects of a hospitality or tourism organization. Exploration of human resources, development of an understanding of organizational behavior, conflict resolution, negotiating and communication techniques. Application of critical thinking skills to solve problems. The interaction between the customer and the products and services provided by the organization. Previously offered as HRAD 4443. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt HTM 4453 Revenue Management in Hospitality Operations Prerequisites: HTM 3623 or concurrent enrollment and HTM 3543. Description: Focus on revenue management in hospitality organizations with specific emphasis on pricing and strategies, forecasting sales and trend analysis. Previously offered as HRAD 4453. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt

Department/School: Hospitality & Tourism Mgmt HTM 4193 European Cuisine and Beverages (I) Prerequisites: Consent of instructor.

Description: In-depth examination of the historical/modern influences, and local/regional/national customs and cultures related to cuisine and beverages in Europe. Previously offered as HRAD 4193. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture Department/School: Hospitality & Tourism Mgmt General Education and other Course Attributes: International Dimension HTM 4213 Hospitality Catering Description: Fundamentals of the theory, processes and complexities of hospitality catering operations. Additional emphasis on the organizational structure and detailed elements of a catering business including menus, production schedules, function types, and catering contracts. Includes elements of event organization, production and evaluation. Previously offered as HRAD 4213. Credit hours: 3 Contact hours: Lecture: 3

Levels: Undergraduate Schedule types: Lecture

Department/School: Hospitality & Tourism Mgmt HTM 4263 Beverage Management & Controls Prerequisites: HTM 2664 and HTM 3623. Description: Foundation in beverage service, operations and management. Strategies to manage beverage and bar operations, control systems and profitability, product selection and marketing, facility requirements and responsible alcohol service. Previously offered as HRAD 4263. Credit hours: 3 Contact hours: Lecture: 3

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