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• HRTM 101: Introduction to Hospitality, Recreation, and Tourism Management

  3.00 Credits

  East Stroudsburg University of Pennsylvania

  
  This course introduces the student to the scope, structure, historical development and current trends in the fields of hospitality administration and tourism management. The course includes an initial investigation into the requirements and responsibilities of a manager, the techniques used by managers, and career opportunities in the hospitality and tourism industries.
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• HRTM 201: Principles of Event Management

  3.00 Credits

  East Stroudsburg University of Pennsylvania

  
  This course is an introduction to the researching, planning, executing, marketing, budgeting, and evaluating of events. The course will explore the theories and practices associated with successful for-profit and not-for-profit events. Prerequisite:    HRTM101
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• HRTM 205: Data Wrangling

  3.00 Credits

  East Stroudsburg University of Pennsylvania

  
  This course provides an intermediate application on hospitality data sets using SAS software. Students will develop programming and statistical computing skills to address data management and advanced application in hospitality operation and data management. Upon completion of the course, students will be able to achieve the requirements of base SAS certificate in SAS basic programming, data cleaning, data visualization, result presentation, and low level statistics analyses. Prerequisite:    MATH101 OR MATH110
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• HRTM 211: Principles of Food and Beverage Management

  0.00 Credits

  East Stroudsburg University of Pennsylvania

  
  The culinary or skill development component focuses on accurate measurement, portion controls, recipe production, product yields, and inventory methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized HACCP (hazard analysis critical control point) organization and safe food certification. Prerequisite:    HRTM101
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• HRTM 212: Menu Planning and Presentation

  3.00 Credits

  East Stroudsburg University of Pennsylvania

  
  This course is designed to develop the student's knowledge of menu preparation, item presentation and the concepts of theme, color, and decor in menu development. Various control systems necessary for profitability and quality are examined including the menu as a cost control and marketing tool; sales mix analysis; recipe costing; pricing theories and methodology. Prerequisite:    HRTM211
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• HRTM 213: Wine Appreciation and Wine Management

  3.00 Credits

  East Stroudsburg University of Pennsylvania

  
  This course introduces wines from major regions around the worlds including sparkling, white, rose, red, dessert, and fortified wine. Emphasis is placed on varietal differences, production methods, climate and weather impacts, beverage tasting and sensory analysis. Wine service is also explored, including alcohol regulations, product knowledge, storage, and tableside presentation.
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• HRTM 215: Introduction to Beverage Management

  3.00 Credits

  East Stroudsburg University of Pennsylvania

  
  This course introduces students to the major alcoholic and non-alcoholic categories. Topics explored include coffee, tea, beer/wine/spirits, mixology, cider, and other related adult beverages. Students gain a broad understanding of production methods, regional influences, and service procedures. Students also learn responsible beverage service.
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• HRTM 232: Principles of Travel & Tourism Management

  3.00 Credits

  East Stroudsburg University of Pennsylvania

  
  This course is designed for students to gain an understanding of the basic principles and practices of the tourism industry.
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• HRTM 241: Principles of Lodging Management

  3.00 Credits

  East Stroudsburg University of Pennsylvania

  
  This course is the study of the service function as it relates to the lodging industry. It is the study of front office management and housekeeping management as they relate to the total lodging organization. Topics include structure of the front office, room reservations, price structures, accounting procedures, staffing schedules, responsibilities of housekeeping, and training of employees as they apply to the lodging industry.
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• HRTM 261: Club Management

  3.00 Credits

  East Stroudsburg University of Pennsylvania

  
  An overview of Club Management industry with emphasis on the analysis of country clubs, night clubs, and private clubs. Students will be exposed to the history and structure of club management, physical organization, operating club departments, and entertainment within club management.
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