Number sequencing next 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.
HT 101 Introduction to the Hospitality and Tourism Industry 3-0-3
An introductory course providing an overview of the structure and scope of the travel/tourism and hospitality industries. This course examines the components of the tourism industry: transportation, accommodation, food and beverage, and attractions. Other topics include the history, political, social and cultural impacts tourism has on local, state and global environments. A section of the course is devoted to the State of New Hampshire Tourism environment. Students will review marketing, motivation and other forces that draw guests to the State of New Hampshire. Students will be required to prepare a career-planning outline. A Travel Fee of $75 will be assessed for all students taking HT 101. The money will be used to defray some of the costs associated with student travel experiences.
HT 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.
HT 115 Introduction to Fitness, Spa, and Wellness Management 3-0-3
This is an introductory course examining the interrelationships among fitness, spa, and wellness. Students will take a comprehensive look at industry basics: How to establish a wellness business, marketing and administrative practices, and client management. The course will evaluate many different approaches to maintaining a healthy lifestyle. A review of standard therapeutic programs will be studied. (Prerequisites: HT 101 recommended).
HT 140 Domestic and International Tourism Geography 4-0-4
This course examines key destination areas of the Western and Eastern Hemispheres. Students will review the major geographical characteristics of each region by exploring the locations' terrain, climate, culture and political aspects. An evaluation of sales opportunities for each destination is studied.
HT 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: HT 101 or HT 110 with a grade of “C” or higher or permission of the Department Head of Hospitality and Tourism Management)
HT 210 Information Technology for Tourism 2-2-3
This course surveys the impact technology has on the tourism/hospitality industry. Students will look at the Internet from the perspective of tourism provider distributing information through web and mobile applications. Students will research ways social media can be used to market their product. Other areas examined are customer service, management, legal, and intellectual property issues on the Internet. (Prerequisite: HT 101 with a grade of "C" or higher or permission of the Department Head of Hospitality and Tourism Management)
HT 211 Sports Tourism 3-0-3
This course looks at the relationship between the sports and the tourism industries. Sport has become a motive for people to travel, leading to an industry that now focuses on sports attractions, events, and experiences available to tourists. The study of sports tourism draws upon the disciplines of sport psychology, sociology, geography, management, leisure and recreation behavior. As part of the course requirements, students will take a 3-4 night trip to a destination such as Orlando, Florida to visit world class sport and convention facilities. This is an additional expense to the student. This course is team taught by the sports management and travel/tourism programs.
HT 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: HT 101 or HT 110 with a grade of “C” or higher or permission of the Department Head of Hospitality and Tourism Management/Hotel Administration)
HT 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: HT 101 or HT 110 with a grade of “C” or higher or permission of the Department Head of Hospitality and Tourism Management)
Special topics courses listed under HT 230
Courses listed under this heading provide the opportunity to focus on specialized topical issues encompassing the tourism/hospitality industry and will be offered with an interdisciplinary approach. Faculty will be presenting material not normally covered in regular course offerings. (Prerequisite: HT 101 or HT 110 with a grade of “C” or higher or permission of the Department Head of Hospitality and Tourism Management)
HT 230A Writing for the Travel Professional 3-0-3
Travel writing provides some of the most powerful, elegant, and descriptive forms of writing. Travel writing ranges across the whole of the modern world, dealing with issues as varied as environment, culture, history, geographic, and political issues. The first part of the course will review the evolution/history of travel writing. The second part will review current trends in travel writing for many types of media: TV; radio; print advertisements; short stories; and essays. The student will write an article for publication. (Prerequisite: HT 101 or HT 110 with a grade of “C” or higher or permission of the Department Head of Hospitality and Tourism Management)
HT 230B Principles of Ecotourism Management 3-0-3
This course will introduce students to the history, concepts, marketing, planning and management of ecotourism activities and development. Students will exam the relationship between natural and cultural resources with a special focus on rural areas, wildlife sanctuaries and other areas of forests, mountains, beaches and islands people's way of life for sustainable use in tourism. (Prerequisite: HT 101 or HT 110 with a grade of “C” or higher or permission of the Department Head of Hospitality and Tourism Management)
HT 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: HT 101 or HT 110 with a grade of “C” or higher or permission of the Department Head of Hospitality and Tourism Management)
HT 247 Principles of Wedding Planner Management 3-0-3
This course provides an introduction to the planning and management of weddings. Students will examine all aspects of wedding planning from event coordination to design and planning of weddings, including destination weddings. Key content to be studied includes: culture, contracts, timelines, budgets, venues, food and beverage management, ceremonies, music, and correlated issues. Time management skills are key to success in this course. (Prerequisite: Permission of the Department Head of Hospitality Management)
HT 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: HT 101 or HT 110 with a grade of “C” or higher or permission of the Department Head of Hospitality and Tourism Management)
HT 261 Principles of Corporate Travel 3-0-3
This course provides an overview of travel within the business community. Emphasis is on interpretation of business policies, procedures of a corporate travel agent, supervisor and manager in a travel or business environment. Additional topics include developing incentive, promotional meetings and convention travel. This course is not offered each year.
HT 263 Tour Planning and Cruise Sales 3-0-3
The first half of the class is devoted to planning, guiding and escorting tours. Students will develop a tour, budget and marketing plan. Additional areas covered are group behavior, ethics and dealing with the unexpected disasters. The second half will focus on the cruise industry. Knowledge of cruise lines, destination, amenities and marketing/sales is examined. Students' understanding of the relationship geography has to identification of cruise ports is also studied. Sales skills and qualifying the client in selecting of cruise is reviewed. (Prerequisite: HT 101 with a grade of "C" or higher or permission of the Department Head of Hospitality and Tourism Management)
HT 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.
HT 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: HT 101 or HT 110 with a grade of “C” or higher or permission of the Department Head of Hospitality and Tourism Management)
HT 280 Senior Travel 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 resume preparation and interviewing techniques. Students will complete a portfolio. (Prerequisite: HT 101 with a grade of "C" or higher or permission of the Department Head of Hospitability and Tourism Management)
HT 290 Hospitality and Tourism 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 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 permission of the Department Head of Hospitalility and Tourism Management)
HT 295 Hospitality and Tourism Summer Residency Program 0-3-1
This is a hands-on, interactive practicum in which students will experience the operations of a hotel/resort while in residence. Students will complete five (5) full days engaging in the back-of-the-house operations. The hotel areas include: Front Desk, Housekeeping, Engineering, HR, Food and Beverage, Meeting and Convention Space, Sales and Marketing, and Recreation Operations.Proficiency in each of these hotel operations is required for successful completion of the program. [NOTE: Residency costs at the designated hotel/resort are the responsibility of the student and will be an additional cost above tuition and fees.] (Prerequisites: HT 101 or HT 110, HT 205, HT 225, HT 245 or 247, HT 260, HT 269 or HT 270; cumulative GPA of 2.5 or higher; Permission of the Department Head of Hospitality and Tourism Management)