HSTM 101C          Introduction to the Hospitality and Tourism Industry

Provides 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 N.H. tourism environment. Students will review marketing, motivation, and other forces that draw guests to the state. Students will be required to prepare a career-planning outline. A travel fee of $75 will be assessed for all students. The money will be used to defray some of the costs associated with student travel experiences.

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 110C          Introduction to Hotel Operations

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. (Prerequisite: HSTM 101C with a grade of C or higher or permission of the program coordinator)

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 115C         Introduction to Fitness, Spa, and Wellness Management

Examines 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. HSTM 101C recommended.

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0     Credit Hours: 3

 

HSTM 195C/SPTS 195C         Sports Tourism

Examines the relationship between sport travel and the tourism industry. As more people choose to travel to attend or participate in sporting events, a branch of the hospitality and tourism industry has developed to focus on the needs of these clients. Youth sport tourism, for example, has become a $7 billion industry in the U.S. alone. The study of sports tourism draws on the disciplines of management, finance, economics, event planning, and marketing.

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 205C         Quality Service Management

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: HSTM 101C or HSTM 110C with a grade of C or higher, or permission of program coordinator)

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 225C         Front Office Operations

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, check out procedures, room control, maintenance on guest accounts, public relations, and sales. (Prerequisite: HSTM 101C or HSTM 110C with a grade of C or higher, or permission of the program coordinator)

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 227C         Legal Issues for the Hospitality Industry

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: HSTM 101C or HSTM 110C with a grade of C or higher, or permission of the program coordinator)

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 230C

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: HSTM 101C or HSTM 110C with a grade of C or higher or permission of the program coordinator)

 

HSTM 230AC         Writing for the Travel Professional

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: HSTM 101C or HSTM 110C with a grade of C or higher, or permission of the program coordinator)

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 230BC         Principles of Ecotourism Management

Introduces students to the history, concepts, marketing, planning, and management of ecotourism activities and development. Students will examine the relationship between natural and cultural resources with a special focus on rural areas, wildlife sanctuaries, forests, mountains, beaches, and island people’s way of life for sustainable use in tourism. (Prerequisite: HSTM 101C or HSTM 110C with a grade of C or higher, or permission of the program coordinator)

Lecture Hours: 3     Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 245C         Event, Meeting, and Convention Planning

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: HSTM 101C or HSTM 110C with a grade of C or higher, or permission of the program coordinator)

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 247C         Principles of Wedding Planner Management

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 program coordinator)

Lecture Hours: 3     Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 260C         Hospitality Sales and Marketing

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: HSTM 101C or HSTM 110C with a grade of C or higher, or permission of the program coordinator)

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 263C         Tour Planning and Cruise Sales

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 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: HSTM 101C with a grade of C or higher, or permission of the program coordinator)

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0     Credit Hours: 3

 

HSTM 269C         Food and Beverage Management

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.

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0     Credit Hours: 3

 

HSTM 270C         Catering Operations

Food service can determine the success or failure of any event. This course 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: HSTM 101C or HSTM 110C with a grade of C or higher, or permission of program coordinator)

Lecture Hours: 3    Lab/Practicum/Clinical Hours: 0    Credit Hours: 3

 

HSTM 280C         Senior Travel Seminar

Addresses current issues in the hospitality and tourism industry through discussion, reports (oral and written), and reading professional literature. Students will examine business ethics and professional development through the use of the case studies. Additional topics include resume preparation and interviewing techniques. Students will complete a capstone project related to their interest in the hospitality and tourism industry. (Prerequisite: HSTM 101C with a grade of C or higher, or permission of the program coordinator)

Lecture Hours: 2    Lab/Practicum/Clinical Hours: 0    Credit Hours: 2

 

HSTM 290C         Hospitality and Tourism 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 program coordinator. (Prerequisite: 2.5 GPA in major field courses)

Lecture Hours: 0    Lab/Practicum/Clinical Hours: 9    Credit Hours: 3

 

HSTM 295C         Hospitality and Tourism Summer Residency Program

Helps students experience the operations of a hotel/resort while in residence. Students will complete five 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 is required for successful completion of the program. Residency costs at the designated hotel/resort are the responsibility of the student and will be an additional cost above tuition and fees. (Prerequisites: HSTM 101C or HSTM 110C, HSTM 205C, HSTM 225C, HSTM 245C or HSTM 247C, HSTM 260C, HSTM 269C or HSTM 270C; cumulative GPA of 2.5 or higher; permission of the program coordinator)

Lecture Hours: 0    Lab/Practicum/Clinical Hours: 3    Credit Hours: 1

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