School of Hotel, Restaurant and Tourism Management

Department Website

The School of Hotel, Restaurant, and Tourism Management offers two bachelor degree programs: a Bachelor of Science degree with a major in Hospitality Management and a Bachelor of Science in Tourism Management.

Admissions Requirements

Admission for incoming freshmen to the School of Hotel, Restaurant and Tourism Management conforms to the admissions requirements for the University of South Carolina. Transfer applicants from regionally accredited colleges and universities are required to have a minimum grade point average of 2.25 (on a 4.00 scale) on all college-level courses attempted.

Courses

HRTM 110 - Introduction to Hospitality Industry (3 Credits)

History, growth, developments, and future opportunities in the hospitality industry.

HRTM 160 - Breads, Pastas and Sauces (1 Credit)

Hands-on training in the basic foundations of breads, pastas, and sauces. Basic bread types, pasta shapes, pasta sauces, food safety, and new techniques to create personalized dishes.

HRTM 161 - Breakfast (1 Credit)

Hands-on training in the basic foundations of meal preparation, simple breakfast staples, egg cookery, alternative breakfasts, basic food safety, and new techniques to create personalized dishes.

HRTM 162 - Cooking for Two (1 Credit)

Hands-on training in the basic foundations of cooking complete dinners for two people. Includes effective purchasing, appetizers, complete meals, proper table set-up, desserts, and special meal ideas.

HRTM 163 - Desserts (1 Credit)

Hands-on training in the basic foundations of meal preparation, staple dessert items, basic food safety, and new techniques to create personalized dishes.

HRTM 164 - Introduction to Healthy Mediterranean Cooking (1 Credit)

Basic elements of the traditional Mediterranean diet, cooking techniques, and how to cook and eat to stay fit and healthy.

HRTM 165 - Introduction to Cooking (1 Credit)

Hands-on training in the basic foundations of meal preparation, cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.

HRTM 166 - Simply French (1 Credit)

Hands-on training in the basic foundations of meal preparation, French cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.

HRTM 167 - Simply Italian (1 Credit)

Hands-on training in the basic foundations of classical Italian dishes, including sauteing, frying, and braising, basic food safety, and new techniques to create personalized dishes.

HRTM 168 - Tailgating 101 (1 Credit)

Hands-on training in the basic foundations of classic tailgating dishes, including grilling, frying, and braising, basic food safety, and new techniques to create personalized dishes.

HRTM 169 - ServSafe Sanitation (1 Credit)

Food safety and sanitation in a commercial kitchen operation.

HRTM 190 - Special Topics in Culinary Arts (1-3 Credits)

Special topics within the culinary discipline designed to give students a hands-on approach to learning special techniques, cooking styles and preparation, and practical application used in the foodservice industry. Content varies by title. May be repeated.

HRTM 228 - Purchasing and Controls (3 Credits)

A study of the major foods, beverages, and supplies that are purchased in hotels, motels, and food-service establishments as well as techniques on how to control their distribution within the operation.

HRTM 230 - Hospitality Management (3 Credits)

Tools available to management and their utilization in the hospitality industry.

HRTM 260 - Hotel Management (3 Credits)

Management of the lodging phase of the hospitality industry to include front desk, housekeeping, and maintenance areas.

HRTM 262 - Spa Management (3 Credits)

Basic introduction to the spa segment with an overview on establishing a spa business, operations and management, business skills, and knowledge of future trends in the industry.

HRTM 270 - Quantity Food Production (3 Credits)

The basics of food production from storeroom to consumer. Various techniques of storage, preparation, merchandising, and menu-planning, as well as the many aspects of service. One lecture and three laboratory hours per week.

Prerequisites: C or better in HRTM 169 or proof of ServSafe Manager Certification.

HRTM 275 - Introduction to Beverage Management (3 Credits)

Introduction to Beverage Management, is an introductory course designed to give students a broad understanding of the beverage industry.

HRTM 280 - Foundations of Tourism (3 Credits)

Basic introduction to the social science of tourism in the US and the world, including definitional issues, motivations for travel, factors influencing demand-side and supply-side growth, the tourism product, market segmentation and marketing, socioeconomic, and ecological impacts, and destination life cycle dynamics. May not be used to satisfy Carolina Core requirements for HRTM majors.

Carolina Core: GSS

HRTM 285 - Club Management (3 Credits)

Unique problems and issues associated with private club management.

HRTM 290 - Hospitality and Tourism Practicum (3,6 Credits)

Supervised full-time work experience in an area of the hospitality and tourism industry, selected by the student and approved by the practicum coordinator. 400 hours required for 6 credit hours, 200 hours required for 3 credit hours.

Graduation with Leadership Distinction: GLD: Professional and Civic Engagement Internships

Experiential Learning: Experiential Learning Opportunity

HRTM 328 - Sustainability in the Hospitality Industry (3 Credits)

The basic fundamentals of sustainability throughout the hospitality industry will be explored. This includes the various segments ranging from hotels and resorts, foodservice, casinos, and cruise ships to the functional departments such as human resources or financial reporting.

Prerequisites: C or better in HRTM 110.

HRTM 340 - Nutrition (3 Credits)

The utilization of food by the body; menu planning and food production for institutions in relation to regular and modified diets.

HRTM 344 - Personnel Organization and Supervision (3 Credits)

Recruitment, selection, utilization, and development of human resources; role of supervisors in management and personnel administration.

Cross-listed course: RETL 344

HRTM 352 - Software Applications for the Hospitality Industry (3 Credits)

Using microcomputer software in various areas of the hospitality industry.

Prerequisites: ITEC 264.

HRTM 355 - Physical Plant Design (3 Credits)

Design, equipment, and maintenance of hospitality facilities.

HRTM 357 - Hotel and Restaurant Law (3 Credits)

A comprehensive overview of laws and regulatory agencies governing the lodging and food services industries.

Prerequisites: C or better in SPTE 240.

HRTM 362 - Wedding Planning and Management (3 Credits)

Sociocultural, political, economic, religious, and legal influences on wedding planning and business strategies will be explored as background to practices relevant to successful wedding planning and consultancy for diverse clients.

HRTM 364 - Conference and Meeting Planning (3 Credits)

Planning and managing conferences and meetings in the tourism industry.

HRTM 370 - Restaurant Food Production Management (3 Credits)

Management techniques and operating problems in food service operations. One lecture and five laboratory hours per week.

Prerequisites: HRTM 270.

HRTM 372 - Catering Management (3 Credits)

Management techniques, including planning, production, and performance of off-premise catering.

Prerequisites: HRTM 270.

HRTM 375 - Wine, Beverage and Culture (3 Credits)

This course provides a broad base of knowledge, covering all commercially relevant beverages including origins, tradition and culture.

HRTM 376 - Contract Foodservice Management (3 Credits)

Issues related to the management of contract foodservice accounts.

HRTM 381 - Travel and Destination Management (3 Credits)

Describes role of travel agencies, tour operators, tour guides, transportation providers, and attractions as critical sectors within the travel industry.