Visitors may click here to view or download the sample hospitality and tourism management paradigm which shows a normal 4 year progression towards a degree in hospitality and tourism management. Some of the courses should be taken in this order due to prerequisite structures, others may be switched. Please see an advisor for more information.
HTM 410. INTRODUCTION TO TOURISM
In this course students are introduced to the basic dimensions of tourism on the basis of concrete practical examples, especially the various levels of tourism, the various perspectives from which it can be viewed, as well as the basic steps in creation of touristic products. Additional topics are the connection between supply and demand within the context of different parameters, such as regional culture; legal and political frameworks; economic and financial systems, the current financial climate, and climate change, energy concerns and environmental protection. Finally management approaches in keeping with these issues will be discussed, which will then be built upon in later stages of the students’ studies. One semester; four credits.
HTM 420. APPLIED PROJECT IN TOURISM
Students will work independently in teams of 4-5 members to organize and complete a specific project. The topics will be interdisciplinary so as to interconnect the study program’s subject areas and promote interdisciplinary know-how. The teams will be supported by an interdisciplinary faculty tandem. This didactic method is designed to maximize interdisciplinary interactions and support. Students will draw from the theoretical background they have received in previous courses in order to apply their knowledge of tourism and management. Project topics will vary from year to year. One semester; four credits.
HTM 430. FOUNDATION IN HOSPITALITY MANAGEMENT
Hospitality management is a key area in tourism, around which most other touristic products are clustered. For this reason a basic knowledge of the field is crucial to any tourism program. In this course the basic elements of hospitality management will be explained, including personnel management, strategic and operative elements, legal frameworks and quality control measures. One semester; three credits.
HTM 440. EVENT MANAGEMENT
In this course the psychological, organizational and social foundations necessary for staging events will be covered. New trends in the event sector will be explained on the basis of these foundations. Basic technical knowledge needed to stage events will be discussed, such as 1) legal and business parameters; 2) the main technical and organizational considerations in mounting events; 3) entrepreneurial approaches to planning events, including budgeting of supplies, personnel, time and costs on the basis of concrete examples; 4) important risks connected with the mounting of events, such as accidents, as well as strategies to minimize these risks through the use of checklists and other means. One semester; one credit.
HTM 450 - 451. SPECIAL TOPICS
Special topics in the Hotel, Restaurant, Tourism curricula.
HTM 455. PRACTICUM
This course is designed to explore and put to practical use the entire body of knowledge gained in previous HTM courses. A comprehensive project will assess the student’s ability to apply classroom principles and skills to specific problems in hospitality and tourism management. Prerequisite: Permission of the Instructor. Offered in the Fall and Spring semesters. One semester; three credits