Hotel, Restaurant, and Tourism Administration
1034 Introduction to Hospitality Industry and Tourism
A study of the growth, development, and nature of the hospitality industry from early inns to the
present. Will provide an understanding of the many facets of hospitality operations by type,
discussion of guest relations, basic management principles, the breakdown of the “front of the
house” and “back of the house” operations, and organization of hospitality management systems.
Will include fundamentals of food services and lodging processes, concepts, and principles.
1224 Sanitation and Safety in Hospitality Operations
Principles and procedures for employing proper preparation, cooking, and holding practices in
food service. Overview of food sanitation, microbiology, spoilage, and food-borne illnesses,
and the education and training of personnel in requirements of Kentucky’s Food Service
Establishment Act and State Food Service Code and the Occupational Safety and Health
Administration.
2002 Hotel, Restaurant, and Tourism Administration Practicum
Practicum consists of 400 hours of experience in a hotel, restaurant, or tourism organization.
The student normally will work in the organization 40 hours per week for 10 weeks during the
summer between his/her freshman and sophomore years or sophomore and junior years. It is
the student’s responsibility to contact the hospitality organization at which he/she will do the
practicum. (1⁄2 course unit.) CR/NC grading. Prerequisites: Hotel, Restaurant, and Tourism
Administration 1034 and permission of instructor.
2044 Principles of Food Theory and Preparation
The selection, composition, and preparation of food and the changes that occur during cooking
and processing. Development of professional techniques and procedures of quality food
production through laboratory experiences.
2504 Supervisory Development in the Hospitality Industry
Planning for and utilization and management of personnel, including recruiting, selecting,
motivating, evaluating, and interpersonnel communications. Includes assessment and analysis
of training needs and their design, planning, and implementation. Prerequisite: Hotel,
Restaurant, and Tourism Administration 1034.
3002 Advanced Hotel, Restaurant, and Tourism Administration Practicum
Practicum consists of 400 hours of experience in a hospitality organization. The student will
work in the organization 40 hours per week for 10 weeks during the summer between his/her
junior and senior years, the objective being to work as an assistant supervisor or supervisor in
the organization. It is the student’s responsibility to contact the hospitality organization at
which he/she will do the practicum. The student will be responsible for written reports. (1⁄2
course unit.) CR/NC grading. Prerequisites: Hotel, Restaurant, and Tourism Administration
2002 and permission of instructor.
3134 Marketing of Hospitality Services and Tourism
A course dealing with the principles of marketing as applied to the hotel-restaurant industry.
The marketing function is studied as a management activity, including analysis of marketing
opportunities, planning and organizing the market program, and controlling the marketing
effort. Fundamentals of advertising, sales promotion, publicity, and public relations will also
be included. Special emphasis will be placed on research and marketing techniques used in the
development of tourism. The course also illustrates how and why the various components of
tourism integrate with the other segments of the hospitality industry.
3144 Quantity Food Production Management
The study and application of techniques, standards, and principles of quantity food production
and service. Management principles in planning, organizing, staffing, and coordinating the
kitchen are experienced through a series of dinners catered by students in the curriculum.
Prerequisites: Hotel, Restaurant, and Tourism Administration 1224, 2044.
3154 Hotel/Motel Organization
An analysis of the basic operating systems and problem areas in the hotel/motel complex. A
comprehensive survey of front office procedures, theories, and principles of organization and
tools of managerial decision-making needed to operate a hotel/motel property. Prerequisite:
Hotel, Restaurant, and Tourism Administration 1034.
3184 Hospitality Law
An introduction to federal, state, and local laws and their effect on the hospitality industry and
its managers. The course should enable students to recognize the potential legal hazards in the
industry’s food and beverage operations, engineering, marketing and sales, accounting,
personnel, security, and room management. Prerequisites: Hotel, Restaurant, and Tourism
Administration 1034, 1224.
3224 Food and Beverage Controls and Purchasing
Fundamentals of food, beverage, and labor controls. The development of specifications and
standards used in purchasing, receiving, storing, and issuing. Prerequisites: Hotel, Restaurant,
and Tourism Administration 2044 and Accounting 2134.
3274 Financial Applications to the Hospitality Industry
Financial analyses and control procedures for hospitality service establishments. Prerequisites:
Hotel, Restaurant, and Tourism Administration 3134 and Accounting 2134.
3544 Fundamentals of Travel and Tourism
Principles and practices of domestic and international tourism and leisure travel industries
including cultural aspects, economic and social dimensions, marketing, and research.
3724 Hospitality Facility Planning and Equipment
Principles of facilities layout and design for effective operations. Emphasis on practices of
engineering management, including the physical property, selection, operation, space
allocation, maintenance of equipment, and worker efficiency. Prerequisites: Hotel, Restaurant,
and Tourism Administration 2044, 3134.
4174 Senior Hospitality Management Seminar
Students are responsible for identifying a problem unique to a local hospitality organization
and for developing a viable solution. Discussion of case studies of the hospitality industry and
possible solutions for the challenges presented in them. Prerequisites: Senior standing, Hotel,
Restaurant, and Tourism Administration 3002, and Business Administration 2004.
4204 Internship
A program offering students supervised instruction in a nonclassroom setting. CR/NC grading.
Prerequisite: Permission of instructor.