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RMT 170, 270 INTERNSHIP I & II (1
s.h. each)
Students are introduced to supervised work experiences in the hospitality
industry. Resort communities are the primary beneficiaries of student
internships. All students who are participating in a paid internship
are subject to random drug testing prior to and during employment
according to the Reeves School of Business Drug Policy. Prerequisite:
RMT 300; cross listed with PGM 170 & 270 and PTM 170 & 270.
These courses are offered fall and spring semesters and as needed
in summer semesters.
RMT 370 INTERNSHIP III (3 s.h.)
Students will have the option of replacing RMT 170 1 s.h. and RMT
270 1 s.h. with an extended internship that will begin either in
January and extend through the summer or begin in May/June and extend
through December. This extended internship option will allow students
the chance to work at locations that require a longer internship
period for five to seven months. Students on this internship should
also register for a full class load to equal at least 12 semester
hours during the spring or fall semester (as depending on the internship).
These classes will be online at full tuition. Upon completion of
the internship, students will return to on-campus classes and remain
on-track to complete the remaining semesters needed for graduation.
*Special note: Students should verify scholarship and financial
aid receipt and status before registering for the extended internship.
Prerequisite: RMT 300. This course is offered fall and spring semesters
as needed.
LSS 300 INTRODUCTION TO LEADERSHIP (3
s.h.)
Examines the keys to effective leadership in both personal and interpersonal
contexts. Uses group exercises, case analysis, role-playing, lecture,
multimedia methods, and out-of-class research. Students develop
practical skills in trust building, goal setting, time management,
team building, communication, and group process. Students complete
the
Franklin Covey 7 Habits of Highly Effective People curriculum
and receive certificates widely respected throughout corporate America.
Emphasizes ethical leadership, personal responsibility, and community
service. Provides significant benefits for all career fields, including
business, government, and the non-profit sector. Open to all students.
No prerequisites.
Offered all semesters. Cross listed as IDS 301.
RMT 300 INTRODUCTION TO HOSPITALITY MANAGEMENT
(3 s.h.)
The course introduces the student to the various elements in the
travel/tourism/hotel industry. Special emphasis is given to the
interrelationships of these various aspects. Discussion includes
the growth aspects and financing of these industries. International
issues are
included. Current topics in the industry and internship opportunities
will be discussed. In appreciation of the huge impact and infusion
of golf and tennis in the resort industry, students will have the
opportunity to take a half-day survey of golf and tennis as well
as five lessons of both inorder to have a foundation of knowledge
to apply to their resort experiences. This course is offered every
fall and spring semester.
RMT 310 SEMINAR I CUSTOMER SERVICE (.5
s.h.)
NRAEF Core Foundation Topic. Designed to provide students essential
content focused on Customer Service in the hospitality industry
through the use of a competency guide that uses learning activities,
case studies, professional profiles, and relevant research topics
to prepare students to pass national certification exams. Although
not required, it would be appropriate for students to take these
classes as companion courses to RMT 300, RMT 170, RMT 270, LSS 300,
RMT 350, RMT 340, or RMT 360. The Professional Seminar courses are
offered in the fall and spring semesters.
RMT 311 SEMINAR II HUMAN RESOURCE MANAGEMENT
AND SUPERVISION (.5 s.h.)
NRAEF Core Credential Topic. Designed to provide students essential
content focused on Human Resource Management and Supervision in
the hospitality industry through the use of a competency guide that
uses learning activities, case studies, professional profiles, and
relevant research topics to prepare studentes to pass a national
certification exam. Appropriate to take with BUS 375, RMT 340, or
RMT 360. This course is offered in the fall and spring semesters.
RMT 312 SEMINAR III HOSPITALITY AND RESTAURANT
MANAGEMENT (.5 s.h.)
NRAEF Core Credential Topic. Designed to provide students essential
content focused on Hospitality and Restaurant Management through
the use of a competency guide that uses learning activities, case
studies, professional profiles, and research topics to prepare students
to pass a national certification exam. Appropriate to take with
RMT 300, RMT 340, BUS 301, or RMT 360. This course is offered in
the fall and spring semesters.
RMT 313 SEMINAR IV CONTROLLING FOOD
SERVICE COSTS (.5 s.h.)
NRAEF Core Credential Topic. Designed to provide students essential
content focused on Controlling Foodservice Costs through the use
of a competency guide that uses learning activities, case studies,
professional profiles, and relevant research topics to prepare studentes
to pass a national certification exam. Appropriate to take with
PGM 430, RMT 340, BUS 332, BUS 343, or RMT 360. This course is offered
in the fall and spring semesters.
RMT 314 SEMINAR V SERVSAFE (.5 s.h.)
NRAEF Core Credential Topic. Designed to provide students essential
content focused on attaining ServSafe certification through the
use of a competency guide that uses learning activities, case studies,
professional profiles, and relevant research topics to prepare studentes
to pass a national certification exam. Appropriate to take with
PGM 430, RMT 340, or RMT 360. This course is offered in the fall
and spring semesters.
RMT 315 UNDERSTANDING HOSPITALITY LAW
(1 s.h.)
This one-hour course is best taken when studying BUS 352 Business
Law and is constructed to compliment material with a specific focus
on hospitality/tourism law readings. The course is offered in an
effort to expand student understanding of the specialty of hospitality/tourism
law as it directly relates to business law and is designed to mirror
course content by providing selected objectives and cases that will
coincide directly with business law material being studied in the
applicable semester. It is recommended but not required that students
register for this course concurrently with BUS 352. This course
is offered fall and spring semesters.
RMT 340 CONTEMPORARY CLUB MANAGEMENT
(3 s.h.)
This course is for students desiring to focus more on club management.
Career opportunities are expanded for students by examing the world
of private club management through club boards of directors, service
excellence in clubs, leadership in club operations, quality management
systems for clubs, strategic management in clubs, club marketing,
managing human resources in clubs, food and beverage operations
in clubs, club financial management, club computer systems, golf
operations in clubs, and club fitness operations. This course may
be taken in place of RMT 360 Resort and Management Operations. Prerequisite:
RMT 300 and BUS 343; or permission of instructor or department chair.
This course is offered in spring semester as needed.
RMT 345 RESORT MANAGEMENT INTERNSHIP
PREPARATION (1 s.h.)
Students will sharpen written and oral communication skills in preparation
for job hunting and internship placement. Students will write resumes
and job-related letters, practice interviewing skills, and learn
job hunting skills including company research, methods of portfolio
building, job-related negotiations and networking skills. Cross-listed
as MKT 345, BUS 345, ACC 416. This course is offered every fall
and spring semester.
RMT 350 TOURISM/RESORT SALES AND MARKETING
(3 s.h.)
Application of marketing knowledge to the hospitality industry is
emphasized. Direct marketing and sales techniques are learned. Extensive
use of case studies and discussions include the use of market planning.
Prerequisite: RMT 300 and MKT 351; or permission of instructor or
department chair. This course is offered every fall semester.
RMT 360 RESORT MANAGEMENT AND OPERATIONS
(3 s.h.)
The study of resort, motel, and hotel lodging operations with the
application of management functions to the hospitality industry.
Strong emphasis is given to computer usage in lodging and to utilization
of other appropriate software in the industry. Resort operations
are analyzed including guest relations, and design of amenities
such as golf courses, tennis facilities, water sports, spas, and
the importance of conference/meeting events in the resort industry.
This course may be taken in place of RMT 340 Contemporary Club Management
if students desire to focus more on the resort industry. Prerequisite:
RMT 300 and BUS 343. This course is offered every spring semester.
BUS 360 PRINCIPLES OF REAL ESTATE (3
s.h.)
A survey of legal, economic, and accounting principles applied to
real property. Topics include brokerage, contracts, closings, valuation,
investing, and finance. The analysis of income-producing property
is emphasized. Prerequisites: BUS 332; or permission of instructor
or department chair. This course is offered fall semester.
BUS 375 HUMAN RESOURCES MANAGEMENT (3
s.h.)
Traditional functions of personnel administration: recruitment,
selection, development, compensation, personnel planning, employee
morale and the impact of legislation upon the personnel process.
International human resource management practices are also examined.
Prerequisite: BUS 343. This course is offered every spring semester.
PGM 430 FOOD AND BEVERAGE MANAGEMENT
(3 s.h.)
An introduction to the main function areas of the food and beverage
industry. The course includes the procurement, preparation, yield,
presentation, and sale of food and beverage. The course will also
include a four week lab experience. The lab experience will include,
but not be limited to hands on experience in table and room set-up,
proper table service, and related services that will be found in
private and public facilities. This course is offered every fall
and spring semester.
RMT 450 RESORT/CLUB MANAGEMENT CAPSTONE
COURSE (3 s.h.)
Students will review and examine major topics such as strategy,
marketing, the use of the Internet and IT, pricing, managing staff,
and studies of specific sectors of the industry. Through the use
of case studies, article analysis, and research on current topics,
students will focus on specific aspects in the management and operation
of resorts and clubs through examining the marketing of resorts
and clubs, hospitality law, quality control, development of the
leisure real estate industry, international resorts, human resource
management, and advanced food & beverage cost control issues.
Prerequisites: RMT 300, RMT 340 or 360, BUS 375, MKT 350, BUS 360;
or permission of instructor or department chair. This course is
offered as needed beginning spring 2012.
RMT 485 SPECIAL TOPICS IN RESORT MANAGEMENT
(3 s.h.)
In-depth study of current topics in resort management and the hospitality
industry. This course is offered as needed.
RMT 499 INDEPENDENT STUDY IN RESORT MANAGEMENT
(TBA)
An opportunity for a well-qualified, upper-division student to engage
in special research in his/her major. Requires approval by the faculty
advisor, the supervising professor, the department chair, and the
school dean before approval by the Vice President for Academic Affairs.
Credit to be determined.
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Resort and Club Management
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