HRTM B110 ‐ INTRODUCTION TO HOSPITALITY INDUSTRY (3).
History, growth, developments and future opportunities in the hospitality industry, responsibilities hospitality organizations.
HRTM B260 ‐ HOTEL MANAGEMENT (3).
Management of the lodging phase of the hospitality industry to include front desk, housekeeping and maintenance areas.
HRTM B270 ‐ QUANTITY FOOD PRODUCTION (4).
(Co‐requisite HRTM B311 and B312 ‐ all three must be taken together).
The basics of food production from storeroom to consumer. Various techniques of storage, preparation, merchandising and menu‐planning, as well as the many aspects of service.
HRTM B280 ‐ TOURISM (3).
Economic and social relationships between tourism and the hospitality industry.
HRTM B290 ‐ PRACTICUM (3).
Supervised full‐time work experience in an area of the hospitality industry, selected by the student and approved by the practicum coordinator.
HRTM B311 ‐ PRINCIPLES OF FOOD SERVICE SANITATION (1).
(Co‐requisite: HRTM B270 and B312 ‐ all three must be taken together).
Business and regulatory practices relevant to a sanitary food service environment.
HRTM B312 ‐ MANAGEMENT BY MENU (1).
(Co‐requisite: HRTM B272 and B311 ‐ all three must be taken together).
Analysis, pricing constraints and mechanics of the menu.
HRTM B357 ‐ HOTEL, RESTAURANT AND TRAVEL LAW (3).
A comprehensive overview of laws and regulatory agencies governing the lodging, food service and travel industries.
HRTM B242 - NUTRITION (3).
Introductory course on human nutrition. Includes principles of normal nutrition, basics of life cycle nutrition, realtionship of nutrients to health and disease, and discusion of current issues.
HRTM B370 ‐ RESTAURANT FOOD PRODUCTION MANAGEMENT (3).
Management techniques and operating problems in food service operations.
HRTM B372 - CATERING MANAGEMENT (3).
Managment techniques, including planning, production and performance of off-premise catering.
HRTM B385 ‐ CLUB MANAGEMENT (3).
Unique problems and issues associated with private club management.
HRTM 421 ‐ HOSPITALITY FINANCIAL MANAGEMENT (3).
Financial decision-making including ratio analysis, asset management, leverage, short, intermediate and long‐term financing in the hospitality industry.
HRTM B450 ‐ HOSPITALITY MARKETING SALES (3).
(Prerequisite: HRTM B235)
Application of marketing principles and promotional techniques to the hospitality and travel industry.
HRTM B490 ‐ HOSPITALITY MANAGEMENT STRATEGIES (3).
(Prerequisite: HRTM B230 and senior standing) Contemporary management strategies applied to the hospitality industry.
HRTM B495 ‐ HOSPITALITY MANAGEMENT INTERNSHIP (3).
Structured industry practical experience in a hospitality management company at the supervisory level. A contract approved by the instructor, advisor and department chair is required for undergraduate students. Minimum of 400 hours.
Minimum of 12 hours of Hospitality Management electives (chosen with Advisor after admission)
Note: USCB will review your transcripts to determine if prior academic credit can be substituted for
Program requirements totaling 15 hours are normally taken prior to entering the program.
Advisor will review program requirements with students prior to admission to the Degree Program.
***Palmetto College students will take HRTM 242, and HRTM 370 in place of HRTM 270,311,312