2014-2015 Undergraduate Catalogue [ARCHIVED CATALOG]
Course Descriptions
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Course Numbers
Courses numbered 100 are open to all students without prerequisites. Ordinarily, courses numbered 200, 300, and 400 have prerequisites and may not be taken by freshmen. Consult the individual department course listing for exceptions to this general policy.
Students are advised to check the final schedule of courses published before each advisement period.
The following courses may be offered during the 2013-2014 academic year—including Summer, Fall, Intersession, and/or Spring semesters/sessions/trimesters on both the Brooklyn and Long Island Campuses, unless otherwise noted. Not all of these courses will be available at night or on weekends on both campuses. Consult the semestral schedule of courses for more specific information, including the Long Island Campus Weekend College Trimester Program.
Online Courses: Academic departments sometimes offer courses in an online format. Check the semester course schedule for details.
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Hospitaility and Tourism Management |
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HTM 100 - Hospitality Management
A basic course in general management concepts and practices to acquaint the student with theories and principles of a hospitality industry organization, including motivation, leadership, communications.
3 credits
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HTM 200 - Hospitality Finance
This course will introduce students to the concepts of financial management in the hospitality industry. Topics will include discussion on developing an operating budget, income and cost controls, financial statement analysis, and forecasting.
3 credits
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HTM 301 - Commercial Recreation and Tourism
This course will introduce students to the fundamentals and principles of commercial recreation and tourism as fields of service, including the delivery of goods, services, amenities, facilities, entrepreneurship, and trends in commercial recreation and tourism.
3 credits
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HTM 302 - Hotel Operations Management
This course is designed to provide the students with a general understanding of the processes of the hotel industry. It will focus on the day-to-day operations, organizational structure, departmental responsibilities, hotel services and staff, decision making, and industry trends. Topics such as room division management, reservations management, front desk operations, housekeeping, and auxiliary functions will be covered.
3 credits
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HTM 312 - Hotel Facilities Management
This course provides students with the knowledge necessary to manage the physical plant of a hotel. This course will focus on industry facilities management practices, implementing decisions within a balanced design system, evaluation of property and understanding operation and financial framework of asset management, sustainable aspects of building equipment and management, and the responsibilities of the engineering maintenance department. Design and systematic control of hospitality spaces to safeguard health and to use available aesthetic values will be discussed.
3 credits
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HTM 317 - Sustainable Tourism
This course will consider the characteristics of environmentally, economically and socie-culturally sustainable tourism. Students will explore contemporary issues, trends, policies and practices shaping the tourism field, and how principles of sustainable tourism are affecting tourism planning and management in the United States and abroad.
3 credits
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HTM 320 - Conference and Event Planning Management
This course is designed to explore the various components necessary for the successful implementation and management of conferences, conventions, and special events. Responsibilities of a planner, selection criteria for host venues, legal and ethical issues, negotiating processes, program design, budgeting, contracts, marketing, logistics, and evaluations will be explored.
3 credits
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HTM 462 - Internship
The internship is designed to provide students with a practical education experience in an approved professional organization/agency applicable to their area of concentration. Students will complete a minimum of 130 hours, under the joint supervision of the cooperating organization/agency and a member of the Hospitality and Tourism Management faculty. Students must meet regularly with the faculty supervisor, maintain a log of activities, and complete a required paper. CORE GOAL: Service and Experiential Learning-Curricular.
minimum of 130 hours of fieldwork 3 credits
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