Undergraduate HTM Courses

To view detailed course information, visit the course catalog on myPurdue.


HTM 10010 Introduction to the Hospitality and Tourism Industry (1 credit hour)

Semester Offered: Fall

Course Description


HTM 10100 Hospitality and Tourism Student Seminar (1 credit hour)

Semester Offered: Fall

Course Description


HTM 14100 Financial Accounting for the Service Industries (3 credit hours)

Semester Offered: Fall, Spring, Summer

Course Description


HTM 16200 Introduction to Event and Meeting Planning Industry (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 17300 Introduction to Tourism Management (3 credit hours)

Prerequisite: Hospitality and Tourism Management majors only
Semester Offered: Fall, Spring

Course Description


HTM 18100 Lodging Management (3 credit hours)

Prerequisite: Hospitality and Tourism Management majors only
Semester Offered: Fall, Spring

Course Description


HTM 19100 Sanitation and Health in Foodservice, Lodging, and Tourism (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 19700 First-Year Honors Seminar (1 credit hour)

Prerequisite: Admitted high school students who have either a 1200 combined SAT score (equivalent ACT score) or graduate in top 10 percent of class. Letter of invitation from the HHS dean.


HTM 21200 Organization and Management in the Hospitality and Tourism Industry (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 23100 Hospitality and Tourism Marketing (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 24100 Managerial Accounting and Financial Management in Hospitality Operations (3 credit hours)

Semester Offered: Fall, Spring, Summer

Course Description


HTM 26200 Festivals and Special Events (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 29100 Quantity Food Production and Service (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 29101 Quantity Food Production and Service Labs (2 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 29102 Introduction to Foodservice Management (2 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 29700 Honors Seminar (1 credit hour)

Prerequisite: Admittance into the HTM Honors Program; First Semester Sophomore Standing or Second Semester Sophomore Standing.

Course Description


HTM 30000 Semester Internship Experience in Hospitality and Tourism (0 credit hours)

Prerequisite: HOSPITALITY & TOURISM MGMT majors only. (Departmental Approval Required)

Mechanism to recognize students in the Purdue system the semester they are off campus participating in an approved semester internship program with a hospitality company.


HTM 30200 Hospitality and Tourism Industry Internship ( 1-2 credit hours; repeatable up to maximum of 4 cr. hrs. )

Semester Offered: Fall, Spring, Summer

Course Description


HTM 31100 Procurement Management for Foodservice (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 31200 Human Resources Management for the Service Industries (3 credit hours)

Restrictions and Prerequisites
Semester Offered: Fall, Spring

Course Description


HTM 31400 Franchising (3 credit hours) 

Prerequisite: Junior standing
Semester Offered: Summer

The study of franchise administration, operations, and marketing, with a special emphasis on hospitality-related franchises. Includes a study of the legal regulation of franchises, the franchisee-franchiser relationship, and unique problems in operating a franchise.


HTM 31500 Club Management and Operations (3 credit hours)

Semester Offered: Spring

Course Description


HTM 31700 Business Etiquette for Managers (1 credit hour)

Prerequisite: None
Semester Offered: Fall, Spring

A review of contemporary standards of human interaction in the workplace. How manners, etiquette and style affect and enhance everyday dealings with others.


HTM 32200 Hospitality Facilities Management (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 33100 Hospitality and Tourism Sales and Service (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 34100 Cost Controls in Foodservice and Lodging (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 35100 E-Business for the Hospitality Sector (3 credit hours)

Semester Offered: Fall

Course Description


HTM 36200 Event and Meeting Management (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 37000 Sustainable Tourism and Responsible Travel

Semester Offered: Spring

Course Description


HTM 37200 Global Tourism Geography (3 credit hours)

Prerequisite: Hospitality and Tourism Majors only
Semester Offered: Fall

Course Description


HTM 37300 Travel Industry Operations and Technology

(not offered)

This class is designed to provide a comprehensive understanding of the roles, sizes, structure, operations, and relationships of travel industry organizations with a particular emphasis on travel agencies, tour operators and wholesalers, corporate travel management, incentive travel, and meeting-convention planners. The latest technologies of travel information and reservations technology are also reviewed in the class, including airline reservation and World Wide Web-based systems such as Travelocity, Expedia, and Preview Travel. The class is divided into two parts: lecture and laboratory (hands-on instruction on airline reservation systems using the SABRE program developed by American Airlines).


HTM 38110 Revenue Management in the Lodging Industry (3 credit hours)

(offered beginning Fall 2010)

Semester Offered: Fall, Spring

Course Description


HTM 38200 Lodging Service Management (3 credit hours)

Prerequisite: Hospitality and Tourism Management majors only; and HTM 18100
Semester Offered: Fall, Spring

(will not be taught after Fall 2010)
Covers aspects of the relationship between guest service departments in a hotel and the housekeeping department in maintaining positive guest relations. Principles and practices along with the functions and responsibilities of departments will be examined as they relate to guest services.


HTM 38300 Resort, Cruise, and Entertainment Operations (3 credit hours)

Prerequisite: Hospitality and Tourism Management majors only; and HTM 18100
Semester Offered: Fall, Spring

(will not be taught after Fall 2010)
This class provides a comprehensive analysis of the operations of different styles of resorts, as well as cruise lines, gaming, and other entertainment attractions. Operating structures, systems, and management practices are compared with traditional hotels. The resort development process is explained and alternative resort concepts are discussed, including resort condominium and vacation/interval ownership.


HTM 39000 Undergraduate Special Problems

Prerequisite: Hospitality and Tourism Management majors only (Instructor Approval Required)

Individual or group participation in supervised reading, laboratory experiences, field experiences, or research in special areas of the field.


HTM 39200 Classical Cuisine

Semester Offered: Fall

Course Description


HTM 39300 Advanced Foodservice Techniques (1 credit hour)

Prerequisite: Hospitality and Tourism Management majors only; and HTM 29100/ 29101
Semester Offered: Fall

Course Description


HTM 39400 Advanced Service Practicum (1 credit hour; repeatable to maximum of 4 cr. hrs.)

Prerequisite: Hospitality and Tourism Management majors only; and HTM 29100/ 29101 & HTM 39300
(Departmental Approval Required)
Semester Offered: Spring

Course Description


HTM 39700 Honors Independent Undergraduate Research

Prerequisite: First Semester Junior Standing or higher; Admission to CFS Honors Program.

Honors research. Individual research thesis projects undertaken with faculty supervision.


HTM 39800 International Special Topics

Course taken during an international experience that is recognized by the University.


HTM 39900 Special Topics in HTM

Various topics that may change from semester to semester are presented by HTM faculty.


HTM 41100 Hospitality and Tourism Law (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 44100 Financial Management for the Hospitality Industry (3 credit hours)

Prerequisite: College of Health & Human Sciences only; and HTM 24100( pre or concurrent requisite).
Semester Offered: Fall

Course Description


HTM 46200 Advanced Event and Meeting Management (3 credit hours)

Semester offered: Fall, Spring

Course Description


HTM 49000 Independent Study

Independent study.


HTM 49110 Wine Sommelier Certification (1 credit hour) Pass-No-Pass option

Semester Offered: Fall only
Schedule Type: Experiential

 

HTM 49111 (1 credit hour) Beverage Operation Management

Pre-requisite: Hospitality and Tourism majors only; must be 21 years of age.
Semester Offered: Fall, Spring
Schedule Type: Lecture

Course Description 

HTM 49112 (1 credit hour) Management and Service of Beverage Alcohol

Semester Offered: Fall, Spring
Schedule Type: Lecture

Course Description


HTM 49200 Advanced Foodservice Management (4 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 49700 Honors Independent Undergraduate Research Thesis

Prerequisite: Second Semester Junior Standing or higher. Only open to students in Consumer & Family Sciences.

Independent research thesis for students who have been admitted into the HHS honors program.


HTM 49900 Feasibility Studies and Business Development in Hospitality and Tourism (3 credit hours)

Semester Offered: Fall, Spring

Course Description


HTM 50100 Research Methods in Hospitality and Tourism ( 3 credit hours)

Semester Offered: Spring

Introduction to behavioral research design and the development of research proposals.


HTM 50101 Statistical Laboratory (1 credit hour)

Co requisite: HTM 50100
Semester Offered: Spring

Introduction to the use of software used in behavioral research projects.


HTM 50200 Management Information Systems for the Hospitality Industry (3 credit hours)

Prerequisite: HTM 14100 or 34100
Semester Offered: Fall

Analysis and design of management information systems for hotels, restaurants, and the travel industry. Topics include cost and value information, data management, implementation of system and impact of information systems on hospitality organizations.


HTM 52200 Foodservice Equipment (4 credit hours)

Prerequisite: Junior or above standing
Semester Offered: Fall

Development of efficient work spaces for hospitality operations Topics include the principles of selection, operation, and maintenance of foodservice equipment; the application of human factors, ergonomics, environmental concerns in the development of work-flow patterns; and the use of computer-aided design (CAD) to prepare facility drawings.  Typically offered Fall.


HTM 53100 Hospitality and Tourism Marketing II  (3 credit hours)

Prerequisite: HTM 21200, 23100 & 49900
Semester Offered: Fall

Examination of the multi-dimensional marketing functions common to complex hospitality organizations.


HTM 54100 Advanced Hospitality Accounting and Finance Systems (3 credit hours)

Prerequisite: Junior or above standing; HTM 14100, HTM 24100, and HTM 34100

Specialized accounting and finance systems as related to the hospitality industries. Applications of budgeting and pricing models, performance evaluations and incentives systems, and short-term asset management are discussed, as well as other current subjects.


HTM 57100 Economics of Travel and Tourism (3 credit hours)

Prerequisite: upper level classification
Semester 0ffered: Spring

The course includes the set theory of tourism, cost-benefit analysis, tax policy impacts, and other economic and statistical aspects of tourism. The course will examine research designed to determine economic impacts of the hospitality and tourism industries.


HTM 58100 Advanced Hotel Management (3 credit hours) 

Prerequisite: HTM 18100
Semester Offered: Fall

A study of current service management theories as they apply to hotel management. Theory topics include strategic planning, hotel organization and communication, organizational leadership, and control systems. These topics will be discussed from the viewpoint of the hotel's general manager.


HTM 59000 Problems in Hospitality and Tourism

Prerequisite: 12 credit hours of Hospitality Management courses.
Individual study in advanced subject areas. A course plan must be submitted to the supervising professor.


HTM 59100 Research Issues in Foodservice Management (3 credit hours)

Prerequisite: upper level classification

Research issues related to the foodservice industry and their short- and long-term implications. Topics will include essential issues in food safety, product development, foodservice consumer interests, food production, and waste management.

Hospitality & Tourism Management, 900 W. State Street, West Lafayette, IN 47907, PH:(765) 494-4643, Fax: (765) 494-0327

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