Course Descriptions

Undergraduate

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

Prerequisite: HTM major; ENG 214 recommended.

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

Prerequisite: Upper division standing; ENG 214 or equivalent with grade of C- or better; HTM majors.

Creating effective communication for hospitality businesses. Professional oral and written communication skills for managers interactions with guests, employees, and colleagues. (Plus/minus A/B/+C/C/NC grading only. C-/CR not allowed.)

Units: 3

Meets Graduation Writing Assessment Requirement

Prerequisite: ENG 214.

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.

Units: 3

UD-D: Social Sciences

Prerequisite: ENG 214 or equivalent.

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.)

Units: 3

UD-D: Social Sciences, SF State Studies: Global Perspectives, HTM 339/ISYS 339

Prerequisite: ENG 214.

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.)

Units: 3

UD-C: Arts and/or Humanities, SF State Studies: Amer Ethnic & Racial Minorities, HTM 351/CFS 351

Prerequisite: ENG 214 or equivalent.

Food preparation, standards, and techniques in food production and service. Factors affecting quality of foods. Practical experience in production and service in accordance with standards, sanitation and safety, and cost control. [Formerly CFS 250]
(This course is offered as CFS 352, DFM 352, and HTM 352. Students may not repeat the course under an alternate prefix.)

Units: 3

UD-B: Physical and/or Life Science, CFS 352/DFM 352/ HTM 352

Prerequisite: ENG 214 or equivalent.

The farm to table movement is used as a lens to explore sustainability, how food systems interact and develop and how that influences what we eat. Exploration of how food moves through the supply chain from purveyor to customer, and how the Bay area is a major influencer. Classwork, 1 unit; laboratory, 2 units. (Plus-minus letter grade only)

Units: 3

Prerequisites: HTM major; ISYS 263 or pass computer information systems proficiency test.

Discussion of technology topics that are impacting and shaping the hospitality industry today. Topics include the impact of WiFi, PCI Compliance and IT Privacy laws dealing with customer data.

Units: 3

Prerequisite: Recreation, Parks, and Tourism Administration or Hospitality and Tourism Management major; RPT 200 (may be taken concurrently) or HTM 110; and upper division standing.

Investigation into scope and nature of international and domestic travel and tourism industry, trends, tourist motivations, perceptions, consumer behavior, travel facilitators, plans, development, promotion, costing events, travel attractions.
(This course is offered as RPT 390 and HTM 390. Students may not repeat the course under an alternate prefix.)

Units: 3

SF State Studies: Global Perspectives, RPT 390/HTM 390

Prerequisite: Upper division standing or consent of instructor.

The history, geography, economics, health, and legal issues of wine. Wine and food pairing; wine and food in the business setting; creating a restaurant wine list; purchasing, proper storage and inventory of wine; and an introduction into the making of beer and distilled spirits. NOTE: Students under 21 years of age may not taste wine or other alcoholic beverages and may not attend the field trip to a winery. An alternative assignment for these students will be required, which will consist of an evaluation of the major wine growing regions of the world. Extra fee required.

Units: 3

Prerequisite: ENG 214.

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.

Units: 3

UD-D: Social Sciences

Prerequisite: HTM 110; restricted to HTM major or minor.

A comprehensive look at the business of the global travel and tourism industry by examining the various components of tourism such as economic, social, environmental and political, their functions, and their commercial significance in today"s marketplace.

Units: 3

SF State Studies: Social Justice

Prerequisite: ENG 214 or equivalent.

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.

Units: 3

UD-D: Social Sciences, SF State Studies: Global Perspectives

Prerequisite: DFM 352 with a grade of C or better; must be a Dietetics, Family and Consumer Sciences or Hospitality and Tourism Management major to enroll in this course.

Implementation of purchasing, specifications and procedures related to quantity food production, management, menu planning, standardized recipes, merchandising, cost and quality control. Classwork, 2 units; laboratory, 1 unit.
(This course is offered as DFM 458 and HTM 448. Students may not repeat the course under an alternate prefix.)

Units: 3

DFM 458/HTM 448

Prerequisite: HTM 357; restricted to HTM major or minor.

Immersive experience in restaurant operations including aspects of kitchen organization, service styles and inventory management. Food production, vendor relations, and customer service will be experienced with a focus on maximizing efficiency and profit while maintaining brand and concept integrity. Classwork, 2 units; activity, 1 unit. (Plus-minus letter grade only)

Units: 3

Prerequisites: HTM major; ACCT 101.

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

Prerequisites: Senior standing; HTM major.

Must have 350 hours of faculty approved hospitality industry experience and 50 hours of professional development.
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

Prerequisites: HTM 110 or consent of instructor; HTM major with upper division standing.

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. (Plus-minus letter grade only; CR/NC not allowed)

Units: 3

Prerequisite: HTM 352.

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

Prerequisite: Upper division standing or consent of instructor.

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

Prerequisites: HTM major; HTM 110 or consent of instructor.

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

Prerequisites: HTM 110, HTM 300, HTM 561; restricted to seniors in HTM program.

Examination of complex issues facing the global hotel industry managers and leaders, contemporary operational issues and situations, problem solving methods, and development and implementation of strategic solutions.

Units: 3

SF State Studies: Global Perspectives

Prerequisite: Upper division standing or consent of instructor.

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

Prerequisite: Upper division standing or consent of instructor.

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

Prerequisite: HTM 110 or consent of instructor.

Comprehensive examination of the business strategies for meetings, conferences, and conventions, and exhibition management including the roles of catering and banquet event management, environmental impacts, and people involved in the businesses that comprise this industry.

Units: 3

SF State Studies: Environmental Sustainability

Prerequisites: HTM 110 and HTM 576; restricted to upper division HTM majors and minors.

Comprehensive business strategies of event planning to the design and execution of meetings, conferences and catered events. Focus on every technique and tactic in the meeting manager"s skill set including design, project management, site selection and development, catering and banquet management, sales, budgeting, safety and security, environmental sustainability, and entertainment. Provides hands-on opportunities.

Units: 3

Prerequisite: HTM 110 or consent of instructor; enrollment priority given to HTM majors.

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

Prerequisites: HTM major in senior standing; MKTG 431, HTM 531.

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

Prerequisite: Upper division standing.

Major issues facing the hotel industry. Strategies to minimize or maximize the issues. (Plus-minus letter grade only)

Units: 3

Prerequisite: RPT 340 or consent of instructor.

Application of advanced techniques for planning and managing conventions, trade shows, festivals, expositions, and other special events. Event strategic planning and marketing, ROI, and risk management.
(This course is offered as RPT 670 and HTM 670. Students may not repeat the course under an alternate prefix.)

Units: 3

RPT 670/HTM 670

Prerequisites: Consent of instructor, adviser, and department chair.

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