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Undergraduate HTM Courses

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


HTM course textbooks

Fall 2014
Spring 2015



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

Prerequisite: None
Semester Offered: Fall

An overview of the basic dimensions of professionalism, customer service, sustainability, civic engagement, ethics, and the historical perspective that is integral to the hospitality and tourism industry. Students will also keep pace with current industry trends through guest lectures from executives of companies from foodservice, lodging, and tourism.


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

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

Course assists the student new to Purdue to become acquainted with the Purdue system and with the School of Hospitality and Tourism Management program. Information presented to assist students with developing strategies for academic and career-related success at Purdue.


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

Prerequisite: College of Health & Human Science majors only
Semester Offered: Fall, Spring, Summer

Fundamental accounting principles and procedures applied to the hospitality and service industries. Includes study of the uniform system of accounts, financial statements, special purpose journals, and subsidiary ledgers unique to the hospitality and service industries.


HTM 17300 Introduction to Tourism Management (3 credit hours)

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

This is an introduction to tourism management using a system approach that integrates a variety of hospitality and travel organizations and businesses. It focuses on the understanding of tourism from the perspectives of travelers and destinations, while identifying tourism's economic, socio-cultural, and environmental impacts on communities.


HTM 18100 Lodging Management (3 credit hours)

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

Organization, management and operating procedures of lodging facilities. Guest-employee interactions will be analyzed along with current trends and cutting edge topics in the lodging industry. A history of the lodging industry will be discussed.


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

Prerequisite: College of Health & Human Science majors only
Semester Offered: Fall, Spring

This course introduces students to the foodservice component of the Hospitality and Tourism industry and explores food safety and other health related issues. Application of sanitation principles in restaurants, hospitals, schools, hotels, cruise ships, airlines, and international travel are covered. Students must pass a National Sanitation Certification Examination to receive credit.


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.

A one-credit (each semester) first-year honors seminar consists of guest speakers and discussions of broad intellectual issues.


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

Prerequisite: Hospitality & Tourism Management majors only; and (First semester sophomore standing or higher)
Semester Offered: Fall, Spring

Basic principles of planning, organizing, directing, and controlling human and physical resources will be addressed. Students will also learn how these principles can be applied to maximize the organizational effectiveness of hospitality and tourism businesses.


HTM 23100 Hospitality and Tourism Marketing (3 credit hours)

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

This course teaches students a customer-oriented approach to marketing in hospitality and tourism. The role of marketing in an organizations' overall strategic planning is emphasized. Techniques available to hotels, restaurants, and other tourism businesses are described and evaluated including packaging, the travel trade, advertising, sales promotion, positioning and branding.


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

Prerequisite: College of Health & Human Science majors only; MA 15200 or higher and HTM 14100 or MGMT 20000.
Semester Offered: Fall, Spring, Summer

Managerial and financial analyses of numerical data used for decision-making. Consideration of systems, techniques, information types, and presentational forms used by hospitality management. Emphasis on situations oriented to the hospitality industry.


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

Prerequisite: College of Health & Human Science majors only
Co-requisite: HTM 29101
Semester Offered: Fall, Spring

An introduction to food preparation methods and service techniques in quantity food settings. Students become familiar with ingredients and culinary terminology, and learn to read and evaluate menus. Recipe conversion and costing skills are developed. Different production schemes and product flow are examined, and the relationship between back-of-the-house and front-of-the-house activities is discussed.


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

Prerequisite: Health & Human Science majors only;
All students must hold a National Food Safety Certification;
HTM 19100 or F&N 12500 or F&N 44200; AND F&N 20200 or F&N 20500.
Co-requisite: HTM 29100
Semester Offered: Fall, Spring

Basic knowledge of foodservice operations. Students learn and develop food production and service skills in the Boiler Bistro and the John Purdue Room. Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in foodservice operations. All aspects of the dining experience are experienced by students.


HTM 29700 Honors Seminar (1 credit hour)

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

Current issues facing the hospitality and tourism industry are presented and discussed. An emphasis is placed on exploring the various means used to study and understand these issues.


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. )

Prerequisite: Hospitality and Tourism Management majors only; and 6 credit hours HTM. (Departmental Approval Required)
Semester Offered: Fall, Spring, Summer

This course is a supervised and structured industry practical experience. Students are required to obtain a signed learning agreement with an employer prior to initiating the internship that includes periodic reviews from the employer. Students are also required to prepare three written management reports reflecting upon their internship experience. A minimum of 320 paid work hours is needed for each credit hour and the pay rate must be equivalent to at least minimum wage. Maximum number of credit hours given for a summer experience is one. Maximum number of credits given in a semester experience is two. Students can repeat this internship one time and earn up to 2 credits in total.


HTM 31100 Procurement Management for Foodservice (3 credit hours)

Prerequisite: Health & Human Science majors only; and
Pre or concurrent requisite: HTM 29101
Semester Offered: Fall, Spring

Identifies and describes food, supplies, and related merchandise used in the foodservice industry. Provides methods and criteria for recognizing quality, evaluating, specifying, purchasing, and inspecting these products. Discusses the use of technology in the purchasing component of the foodservice industry.


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

Prerequisite: Hospitality and Tourism Management majors only and (First semester sophomore standing or higher)
Semester Offered: Fall, Spring

The principles and practices of managing human resources for effective operations of hospitality and tourism businesses will be covered including: Analysis and design of work, recruiting, selection, training and development, performance management, compensation, employee relations, and strategies for supporting organizational strategies.


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)

Prerequisite: Hospitality and Tourism Management majors only; and HTM 23100, HTM 24100 & HTM 31200
Semester Offered: Spring

A study of the organization, administration, operation, and opportunities within the private club industry, with emphasis on the manager's duties.


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)

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

Technical and managerial issues relating to the operation and maintenance of the physical plant and equipment in hospitality industry facilities.


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

Prerequisite: Hospitality and Tourism Management majors only; and HTM 17300, HTM 18100, HTM 19100 & HTM 23100.
Semester Offered: Fall, Spring

Application of sales and customer service methods used to generate revenues for hospitality and tourism businesses. Emphasis is placed on a hands-on-assignment which requires students to identify a product that they will market and sell,as well as participate in a sales blitz.


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

Prerequisite: Hospitality and Tourism Management majors only; HTM 24100; and pre-or concurrent requisite:HTM 31200
Semester Offered: Fall, Spring

Application of cost controls; development of cost-reduction methods through management policy and decisions; examination of cost-control techniques for food, labor, and supplies in addition to the emphasis on beverage management control.


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

Prerequisite: Hospitality and Tourism Management majors only; HTM 17300, HTM 18100, HTM 23100, and (CNIT 13600 or CS 11000); and pre-or concurrent requisite: HTM 31200
Semester Offered: Fall

This course introduces the students to the technological foundation of the internet, e-business strategies and models, as well as the social and ethical issues concerning the internet. The students will gain a better understanding of how hospitality and tourism organizations conduct internet-based activities, and have integrated their online and overall business strategies.


HTM 37200 Global Tourism Geography (3 credit hours)

Prerequisite: Hospitality and Tourism Majors only
Semester Offered: Fall

Introduction and analysis of specific world travel destinations, including the exploration of geographic features, customs and traditions, population centers, visitor attractions, political, religious, language and other cultural differences as these relate to the hospitality and travel industry. The course is designed to teach students specific geographic knowledge, and develop a deeper understanding and empathy for cultural values and traditions that exist outside their own culture.


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 Lodging Management II (3 credit hours)

(offered beginning Fall 2010)

Prerequisite: Hospitality and Tourism Management majors only; and HTM 18100; and prerequisite or concurrent requisite of HTM 24100. 
Semester Offered: Fall, Spring

This course will add to and build upon the knowledge acquired in HTM 18100 Lodging Management. The course will provide a theoretical perspective on service management and how service management concepts can be applied to the hospitality business. The course will also provide an understanding of revenue management's key concepts and applicability of revenue maximization strategies and their operational aspects, components of effective revenue management will be analyzed and its effects on overall profitability. The course will also review the latest industry issues and trends affecting all aspects and segments of the lodging industry .


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

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

Supervised hands-on cooking experience to enhance competencies needed in professional cooking.


HTM 39300 Advanced Foodservice Techniques (1 credit hour)

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

The purpose of this course is to develop students' understanding of dining room management, give exposure to various service styles, and to extend their knowledge of gastronomy. Students will become familiar with the lines of authority found in various food service settings, and required to master the specifics of different service styles and service etiquette. Course is available as an elective for all students enrolled in Hospitality and Tourism Management.


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

The purpose of this course is to provide students the opportunity to obtain greater service experience. Students are exposed to various service styles and event management. The functions range in size from 6 to over 1000 guests, and the level of service differs greatly. Students must be selected to enroll in course.


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)

Prerequisite: Hospitality and Tourism Management majors only; and HTM 21200 & HTM 31200.
Semester Offered: Fall, Spring

Overview of the fundamental legal framework that governs the conduct of hospitality and tourism managers. Topics include civil rights, contracts, court procedures, ethics, and risk management.


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

This course deals with subjects and issues facing a hospitality financial manager. The primary purposes of this course are to understand the role of financial management, to learn analytic concepts and managerial tools to make capital investment decisions and to become familiar with major financial instruments and concepts such as time value of money, risk-return, bond and stock valuation, capital budgeting, cost of capital, capital structure and dividend policy.This course also handles hospitality-specific cases and readings for investments, capital structure , and dividends.


HTM 49000 Independent Study

Independent study.


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

Prerequisite: Hospitality and Tourism Management majors only;  prerequisite or concurrent  requisite HTM 49111 & HTM 49112.
Semester Offered: Fall only
Schedule Type: Experiential

This course involves the application of previously learned information about the principles of wine including vine growing, wine production,sensory evaluation of wine and practices involved in selection and sales of wine in a foodservice establishment.  Students are immersed in the analysis and application of the principles and practices of the Guild of the Master Sommelier Program including Level One Certification.

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

This course introduces historical background and modern day principles and management practices regarding the production, selection, purchasing, storage, and service of beverage alcohol in all aspects of the hospitality industry.  Certification in State of Indiana Responsible Service of Alcohol program is required to earn course credit. 

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

Pre-requisite or Concurrent requisite: Hospitality and Tourism majors only; HTM 49111
Semester Offered: Fall, Spring
Schedule Type: Lecture

This course introduces the principles and practices regarding the production, and service of beverage alcohol in the hospitality industry.  Structured tastings will be utilized to identify and describe specific factors necessary to serve specific spirits, wines and beers in the hospitality industry. A fee is required for the course.


HTM 49200 Advanced Foodservice Management (4 credit hours)

Prerequisite: Hospitality and Tourism Management majors only; and HTM 21200, HTM 29100/ 29101, 34100; &  Pre or concurrent requisite 49111.
Semester Offered: Fall, Spring

Utilize managerial skills and techniques with planning, organizing, directing and controlling a full service restaurant operation. Management teams of two to three students develop, market, and operate a restaurant that is open to the public. Emphasis is placed on utilizing effective management skills to create a high quality, profitable operation with well planned systems and highly motivated, organized employees.


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)

Prerequisite: Hospitality and Tourism Management majors only and (first semester senior standing or higher); and HTM 21200, HTM 23100, and HTM 34100
Semester Offered: Fall, Spring

The study of business development. The course will cover all stages in the feasibility and development process. Emphasis will be on strategic planning, design of systems, models and problem analysis, leading to the opening of a successful hospitality or tourism business.


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.