Course Descriptions

Image: Photos of SF State students and scenes from around campus

Hospitality and Tourism Management Discipline Courses Details

Hide details

HTM 110 : Introduction to Hospitality and Tourism Management

Prerequisites: None
Description: Survey of trends and developments in the hospitality and tourism industry, including a total approach to lodging operations, global travel, tourism business and foodservice establishments.
Units: 3
Latest Offering: Spring 2014

HTM 120 : Legal Aspects of Hospitality and Tourism Management

Prerequisites: HTM major; ENG 214 recommended.
Description: Hospitality law: when a facility may refuse to serve/evict a person; legal liability to guests, children of guests, trespassers; and liability for customers' property and autos.
Units: 3
Latest Offering: Spring 2014

HTM 324 : Historical and Contemporary Aspects of Food, Beverage, and Culture in America

Prerequisites: ENG 214.
Description: Historical and contemporary approaches to ethnic food and beverages that affect eating habits in the U.S. Social, economic, psychological, and other influences affecting food, beverages, and culture.
General Education:
  • Segment III Cluster - Food, Cuisine, and Culture
  • Cultural, Ethnic, or Social Diversity (CESD)
Units: 3
Latest Offering: Spring 2014

HTM 339 : Information Technology for International Hospitality and Tourism

Prerequisites: ENG 214 or equivalent.
Description: Information technology needs of international tourism businesses. Internet and information technology that influence multicultural hospitality and tourism worldwide businesses, customer marketing, and hospitality company goals. Emphasis on e-marketing, e-commerce, and online information distribution to commercial success. This course is offered as HTM 339 and ISYS 339 . Students may not repeat the course under an alternate prefix.
General Education:
  • Segment III Cluster - Business, Tourism, and Technology in a Global Society
  • Cultural, Ethnic, or Social Diversity (CESD)
Units: 3
Latest Offering: Fall 2010

HTM 351 : Asian Food, Culture, and Hospitality

Prerequisites: ENG 214.
Description: Asian cultures and food preferences as they relate to eating habits; the influences of social, economic, and religious factors; Asian foods as herbs and medicinal uses; etiquette and cultural aspects of dining preferences for pleasurable eating. This course is offered as HTM 351 and CFS 351. Students may not repeat the course under an alternate prefix.
General Education:
  • Segment III Cluster - Food, Cuisine, and Culture
  • Cultural, Ethnic, or Social Diversity (CESD)
Units: 3
Latest Offering: Fall 2013

HTM 352 : Foods, Production, and Service

Prerequisites: ENG 214 or equivalent.
Description: Cross listed with CFS/DFM 352. For course description, see CFS 352. (May not be repeated under alternate prefix.) (Formerly HM 250.)
General Education:
  • Segment III Cluster - Food, Cuisine, and Culture
Units: 3
Latest Offering: Spring 2014

HTM 364 : Hospitality and Tourism Management Information Systems

Prerequisites: HTM major; ISYS 263 or pass computer information systems proficiency test.
Description: Management information systems in the hospitality and tourism industry. Understanding of computer systems and application software commonly found in the hospitality and tourism industry.
Units: 3
Latest Offering: Spring 2014

HTM 390 : Leisure Travel and Tourism

Prerequisites: RPT 200 or HTM 110.
Description: Cross listed with RPT 390. For course description, see RPT 390. (May not be repeated under an alternate prefix.)
Units: 3
Latest Offering: Spring 2014

HTM 421 : Food, Wine, and Culture in California

Prerequisites: ENG 214.
Description: Cultural and historical heritage of the food and wine industries in California, ethnic preferences for food and wine as they relate to immigration patterns, and cultural aspects of dining preferences for pleasurable eating in California.
General Education:
  • Segment III Cluster - Food, Cuisine, and Culture
  • Segment III Cluster - California Cultures and Environments
  • Cultural, Ethnic, or Social Diversity (CESD)
Units: 3
Latest Offering: Spring 2014

HTM 425 : The Business of International Tourism

Prerequisites: ENG 214 or equivalent.
Description: Multi-cultural and cross-cultural aspects of the business of international tourism outside the U.S.A. An exploration of international tourism challenges today and in the future, from managerial and travelers? perspectives. The growth of tourism and the way it may affect the future of the world economy.
General Education:
  • Segment III Cluster - Business, Tourism, and Technology in a Global Society
  • Cultural, Ethnic, or Social Diversity (CESD)
Units: 3
Latest Offering: Spring 2014

HTM 448 : Management of Quantity Food Purchasing and Production

Prerequisites: DFM 352 with grade of C or better.
Description: Cross listed with DFM 458. For course description, see DFM 458. (May not be repeated under the alternate prefix.)
Units: 3
Latest Offering: Spring 2014

HTM 458 : Hospitality Tourism Management Revenue and Cost Control

Prerequisites: HTM major; ACCT 101.
Description: Application of basic accounting techniques in the hospitality industry. Financial statement analysis; evaluation of investment decisions; review of financial statements in hotels, foodservices, and convention and event management establishments. (Plus-minus letter grade only.)
Units: 3
Latest Offering: Spring 2014

HTM 515 : Hospitality and Tourism Management Internship

Prerequisites: HTM major; senior standing. Must have 350 hours of faculty approved hospitality industry experience and 50 hours of professional development.
Description: Coordinated hospitality training combines practical experience with didactic academic analysis. Principles, theory and standard practices applied to operational situations. May be repeated for a total of 3 units.
Units: 3
Latest Offering: Spring 2014

HTM 531 GW : Hospitality Services Management - GWAR

Prerequisites: ENG 214 or equivalent with grade of C- or better; HTM 110 or consent of instructor; HTM major with upper division standing.
Description: Service management and marketing concepts in hospitality service organizations, e.g., hotels, restaurants. Development and execution plans in a service economy. Nature and characteristics of services that need to be managed and marketed due to their intangible core and more conscious aspects of service quality. (ABC/NC grading only.)
Units: 3
Latest Offering: Spring 2014

HTM 557 : Restaurant and Catering Management

Prerequisites: HTM 352.
Description: Standards and theories dealing with restaurant and catering operations including marketing strategies; food purchasing, production and financial management; sanitation, safety and facility management in restaurants; menus and information system management; beverage and catering management. Required field experience accompanies lectures. (Plus-minus letter grade only.)
Units: 3
Latest Offering: Spring 2014

HTM 560 : Hospitality Human Resource Management

Prerequisites: Upper division standing or consent of instructor.
Description: Policies and practices in hospitality human resources management. Functions of the personnel department in planning, recruiting, selection, performance appraisal, information systems, and recent legal issues. (Plus-minus letter grade only.)
Units: 3
Latest Offering: Spring 2014

HTM 561 : Hotel Operation Management

Prerequisites: HTM major; HTM 110 or consent of instructor.
Description: Principles, practices, and operation of hotel facilities; operating strategies, reservation systems and operation, housekeeping, accounting, and income control. (Plus-minus letter grade only.)
Units: 3
Latest Offering: Spring 2014

HTM 563 : Hospitality and Tourism Management Planning & Development

Prerequisites: Upper division standing or consent of instructor.
Description: Issues inherent in the development and planning of hospitality facilities, specifically hotels and restaurants. Project development sequence, conceptual and space planning, architectural design criteria, construction management, and interpretation of architectural design and consultant drawings.
Units: 3
Latest Offering: Spring 2011

HTM 567 : Hospitality and Tourism Internship

Prerequisites: Upper division standing or consent of instructor.
Description: Practical field experience in hotel/lodging, foodservice and tourism business. Individually designed for students to acquire working knowledge toward skills and/or occupation in the hospitality industry. May be repeated for a total of 6 units.
Units: 2-3

HTM 576 : Hotel Convention Service Management

Prerequisites: HTM 110 or consent of instructor.
Description: Basic elements and concepts of convention service management from the hotel perspective. Understanding of the operations of a hotel convention services department and its relationship with other departments and with other hospitality entities.
Units: 3
Latest Offering: Spring 2014

HTM 578 : Hospitality and Tourism Management Sales and Marketing

Prerequisites: HTM 110 or consent of instructor; enrollment priority given to HTM majors.
Description: Basic elements and concepts of hotel sales and marketing. Problems and characteristics specific to the hotel industry. Sales and marketing process, marketing research, buyer behavior, product strategy, channels of distribution, promotional activity and pricing decisions.
Units: 3
Latest Offering: Fall 2012

HTM 590 : Integrated Seminar in Hospitality and Tourism Management

Prerequisites: HTM major in senior standing; MKTG 431, HTM 531.
Description: Integration of disciplines within hospitality and tourism management. Application of theoretical knowledge and trends. Development of conceptual, analytical, decision-making, and evaluative skills. (Plus-minus letter grade only.)
Units: 3
Latest Offering: Spring 2014

HTM 595 : Selected Topics in Hotel Administration

Prerequisites: Upper division standing.
Description: Major issues facing the hotel industry. Strategies to minimize or maximize the issues. (Plus-minus letter grade only.)
Units: 3

HTM 670 : Advanced Conference, Event Planning, and Management

Prerequisites: RPT 340 or consent of instructor.
Description: Cross listed with RPT 670. For course description, see RPT 670. (May not be repeated under alternate prefix.)
Units: 3
Latest Offering: Fall 2013

HTM 699 : Independent Study

Prerequisites: Consent of instructor, adviser, and department chair.
Description: Intensive problem analysis under the direction of a faculty member. Open only to upper division students who have demonstrated ability to do independent work.
Units: 1-3

HTM 850 : Seminar in Emerging Issues in Hotel Operation Management

Prerequisites: Graduate standing or consent of instructor.
Description: Rapidly growing lodging industry, challenges facing contemporary managers, trends and research, and reading and writing professional papers. (Plus-minus letter grade only.)
Units: 3
SF State Home