Hospitality and tourism management, BS degree, typical course sequence
Sem. Cr. Hrs.
Hospitality and Tourism Management Fundamentals
Principles of Food Production
Introduction to Psychology
Introduction to the field of psychology. Provides a survey of basic concepts, theories, and research methods. Topics include: thinking critically with psychological science; neuroscience and behavior; sensation and perception; learning; memory; thinking, language, and intelligence; motivation and emotion; personality; psychological disorders and therapy; and social psychology.
This is an introductory course in contemporary nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed.
LAS Perspective 7A (mathematical): Algebra
This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations.
Lodging Operations Management
This course introduces the student to the distinctive nature of the hospitality industry. Students learn about the various venues of business in the hospitality industry with a main focus on a 300-room full-service hotel operation. Students analyze hotel case studies at the RIT Inn with the interaction of RIT Inn management. The course blends classroom learning with applied learning. Students focus on the business management of hotels by learning the specific terminology and language that relates to successful hotel management and leadership.
Year One: College Experience
First Year Writing Seminar
LAS Perspective 2 (artistic)
LAS Perspective 5 (natural science inquiry)‡
An introduction to the way in which corporations report their financial performance to interested stakeholders such as investors and creditors. Coverage of the accounting cycle, generally accepted accounting principles, and analytical tools help students become informed users of financial statements.
Principles of Microeconomics
Microeconomics studies the workings of individual markets. That is, it examines the interaction of the demanders of goods and services with the suppliers of those goods and services. It explores how the behavior of consumers (demanders), the behavior of producers (suppliers), and the level of market competition influence market outcomes.
Principles of Macroeconomics
Macroeconomics studies aggregate economic behavior. The course begins by presenting the production possibilities model. This is followed by a discussion of basic macroeconomic concepts including inflation, unemployment, and economic growth and fluctuations. The next topic is national income accounting, which is the measurement of macroeconomic variables. The latter part of the course focuses on the development of one or more macroeconomic models, a discussion of the role of money in the macroeconomy, the aggregate supply-aggregate demand framework, and other topics the individual instructor may choose.
Food and Beverage Management
Industrial and Organizational Psychology
Industrial and organizational (I/O) psychology is a branch of applied psychology that is concerned with efficient management of an industrial labor force and especially with problems encountered by workers in a mechanized environment. Specific areas include job analysis, defining and measuring job performance, performance appraisal, tests, employment interviews, employee selection and training, and human factors. This course covers the basic principles of the above areas as well as applications of current research in I/O psychology.
LAS Perspective 7B: Introduction to Statistics I
This course will study the statistical methods of presenting and analyzing data. Topics covered include descriptive statistics and displays, random sampling, the normal distribution, confidence intervals, and hypothesis testing. The statistical software MINITAB is used to reinforce these principles and to introduce the use of technology in statistical analysis. This is a general introductory statistics course and is intended for a broad range of programs. Note: This course may not be taken for credit if credit is to be earned in STAT-205.
Hospitality and Tourism Marketing, Sales and Public Relations
This course introduces the student to the application of marketing concepts in hotel, food and beverage, and visitor industry operations. Included are hotels, restaurants, catering establishments, and clubs. This is accomplished by defining the marketing function, promotional strategies, marketing plan organization, sales office work flow, customer contact methods, and servicing procedures for attracting and exceeding customer needs in an increasingly competitive and changing economic environment.
Service Management and Quality Assurance
Cooperative Education (summer)
LAS Perspective 4 (social)
LAS Perspective 6 (scientific principles)
Human Resource Management
This course is an introduction to the basic concepts in human resource management (HRM), with an emphasis on developing HRM skills that are important to any manager, not only to those who plan to work in the HRM functional area. It is not intended to prepare one to be a human resource specialist, but rather aims to provide one with an overview of human resource management and the context in which it operates. The course emphasizes experiential learning and interactive discussions, in order to provide a level of learning beyond simple content knowledge in the HRM field. Instructional methods will include readings, mini-lectures, discussions, case analyses, and exercises.
Risk Assessment and Hospitality and Tourism Law
This course introduces the student to contract, tort, bailment and agency law as they relate to the hospitality industry and apply to international operations. It also explores the role of insurance and contracts in accepting, transferring or avoiding risk. The course covers the legal rights and responsibilities of patrons and owners as they relate to public accommodations, providers of transportation and livery and common law. The course focus is on civil rather than criminal law. It enables students to develop a preventative attitude toward liability and assumption of responsibilities.
Food and Beverage Operations
This course provides students with an understanding of the unique management issues facing the operation of the following entertainment venues: sports stadiums, performing arts centers, race tracks, and conventions centers. Students will use local venues as case studies and conduct sites visits to sports team facilities, concert venues and the city convention center. Local promoters will expose students to booking and legal process of attracting entertainment to a venue.
Hospitality and Tourism Strategic Financial Analysis
Students will apply accounting and finance concepts to hospitality industry business systems. Hospitality industry case studies will involve analysis of balance sheets, profit and loss, cash flow, budgeting, and cost control methods. Financial ratios important to the lodging and food service industries such as RevPar, food and beverage cost percentages, room occupancy , and average daily room rates will be examined.
Event and Project Management
Choose one of the following:
Interpersonal communication provides analysis and application of the major theories of interpersonal communication in various situations. The course focuses on perception of self and others, language use, nonverbal communication, and symbolic interaction in the communication of shared meanings in face-to-face and mediated interpersonal relationships. There is a strong focus on both conflict management and intercultural interactions.
Intercultural communication provides an examination of the role of culture in face-to-face interaction. Students may find a basic background in communication, anthropology, or psychology useful.
Cooperative Education (summer)
LAS Perspective 3 (global)
Strategic Planning and Decision Making
Hospitality and Tourism Information Systems and Analytics
Senior Capstone Project (WI)
This is a capstone course requiring students to integrate skills and knowledge from other courses by conducting research into an area of professional interest or concern in hospitality or health care. The project incorporates gathering primary data, assessing and summarizing the data, and drawing conclusions from the data. The conclusions drawn form the foundation for recommendations for innovation and improvement.
LAS Immersion 1, 2, 3
Total Semester Credit Hours
(WI) Refers to a writing intensive course within the major.
* Please see Wellness Education Requirement for more information. Students completing bachelor's degrees are required to complete two Wellness courses.
† Students may choose one of the following to fulfill the LAS Perspective 1 (ethical) requirement: Foundations of Moral Philosophy (PHIL-202), Professional Ethics (PHIL-306), Environmental Philosophy (PHIL-308), or Philosophy of Peace (PHIL-305).
‡ Students may choose one of the following courses to fulfill LAS Perspective 5 (natural science inquiry): Science in the Garden (BIOL-11) or General Biology I and Lab (BIOL-101, 103)
The following courses are offered as Hospitality and Tourism (HTM) Elective courses (not every semester). In addition to these departmentally offered electives students are able to choose courses from any RIT College to meet the HTM Elective requirements (follow the link below to “View Pathways/Flexible Programs” for more information). Please consult with your Academic Advisor for other options.
HSPT 153 Foods of the World
HSPT 160 Beers of the World
HSPT 161 Wines of the World
HSPT 163 Wine Connoisseur
HSPT 165 Wine and Food Pairing
HSPT 171 Vini & Viti
HSPT 173 Beverage Fermentations and Distillations
HSPT 175 Marketing of Wine, Beer, and Spirits
HSPT 325 Food Innovation and Development
HSPT 345 Venue Management
Other HTM Elective classes include:
Advanced Revenue Management
Facilities Planning and Management
Hospitality Asset Management
Marketing Luxury Experiences