Course Descriptions
Hotel Administration
Number sequencingnext to course name means the following: first digit designates the number of lecture hours for the course; the second digit designates the number of lab, clinic or practicum hours; and the third digit designates the credit hours for the course.
HR 110 Introduction to Hotel Operations 3-0-3
This course is designed to give an overview of the working components of a hotel and their interrelationships. Students will explore in a descriptive fashion the responsibilities of each hotel department and how and why their interactions are important. Students will examine the difference in operations of various types and sizes of hotels from B&B to full service hotels.
HR 205 Quality Service Management 3-0-3
This course examines the techniques and methods in delivering exceptional quality service for external and internal customers. Students will learn the skills and attitudes for service management through observation, video, case studies, and role play. Students will review the processes of Total Quality Management. (Prerequisite: TR 101 or HR 110 with a grade of “C” or higher or permission of the Department Head of Hotel Administration)
HR 225 Front Office Operations 3-0-3
A comprehensive study of the front desk operations from a small inn to a full-service hotel. The student will explore front and back office systems. Topics include reservation procedures, registration, auditing, tour groups and check out procedures, room control, maintenance on guest accounts, public relations and sales. (Prerequisite: TR 101 or HR 110 with a grade of “C” or higher or permission of the Department Head of Travel and Tourism/Hotel Administration)
HR 227 Legal Issues for the Hospitality Industry 3-0-3
Students will review theory and the application of general and contract law as they relate to business regulations. A further study of the legal procedures as they apply to the statutes and common law governing innkeeper's liability. Students will also learn the legal issues as they relate to the travel and tourism industry. Additional topics include: disclaimer of liability, safe keeping facilities, guests' rights, personnel issues and other hospitality related issues. (Prerequisite: TR 101 or HR 110 with a grade of “C” or higher or permission of the Department Head of Travel and Tourism/Hotel Administration)
HR 229 Hotel Management and Operations 3-0-3
This course examines a variety of hotel operations and property management issues. Other topics include facilities management for both large and small hotels, concierge, housekeeping and restaurant operation management. Students will also explore effective customer relations in a hospitality atmosphere.
HR 245 Event, Meeting and Convention Planning 3-0-3
This course gives students the experience in developing an event, meeting and/or conference program. Students will go through the step-by-step process of pre-planning, budget/agenda preparation, and marketing the event. Other topics include sales, negotiations and contracts. Students will complete a portfolio to include an agenda, floor plan, budget and brochure. (Prerequisite: TR 101 or HR 110 with a grade of “C” or higher or permission of the Department Head of Travel and Tourism/Hotel Administration)
HR 260 Hospitality Sales and Marketing 3-0-3
This course focuses on the hospitality markets and products. The student will analyze the organization of the hotel sales and marketing department by looking at the importance of increasing revenue through special market segment, planning itineraries with tour operators, brochure design and advertisement. (Prerequisite: TR 101 or HR 110 with a grade of “C” or higher or permission of the Department Head of Travel and Tourism/Hotel Administration)
HR 269 Food and Beverage Management 3-0-3
Students will examine the financial relationship of the food and beverage aspect of the hotel industry. Topics covered are: marketing, food purchase controls, production, service, management of bar and beverage, sales techniques and sanitation.
HR 270 Catering Operations 3-0-3
Food Service can determine the success or failure of any event. Catering Operations examines how a conference/event planner designs and implements the food service needs of the event. Students will review menu planning and design, software programs, beverage operations service and standards training. (Prerequisite: TR 101 or HR 110 with a grade of “C” or higher or permission of the Department Head of Hotel Administration)
HR 290 Hotel Internship 0-9-3
The internship offers the opportunity to put learned theory to practical application in a supervised work environment. Students are required to complete a minimum of 90 hours and complete a portfolio on the internship. Periodic conferences between the site supervisor and the NHTI internship coordinators are scheduled to monitor and evaluate student progress. This course is limited to seniors and requires the approval of the Department Head. (Prerequisite: 2.5 GPA in major field courses and approval of department head of Hotel Administration)
HR 293 Senior Hospitality Seminar 2-0-2
This course addresses current issues in the hospitality/tourism industry through discussion, reports (oral and written) and professional literature. Students will examine business ethics, professional development and case studies. Additional topics include resumé preparation and interviewing techniques. Students will complete a portfolio.
Revised July 9, 2007