TAT 121(3-0-3)
Introduction to the Hospitality Industry
This course introduces students to the basic principles of the hospitality and tourism industry. Topics included relate to economic, social and cultural impact upon the global marketplace. The course illustrates to students the interdependency between culinary arts, hotel/restaurant management and tourism.
F, S
TAT 133(3-0-3)
Airline Reservation and Ticketing
This course studies domestic and international airline ticketing. Students learn how to write tickets using the Official Airline Guide (OAG). Making reservations with airlines, seat availability, airline schedules and air fares are studied. Students learn how to confirm reservations and issue tickets. After students have mastered manual ticketing, they are introduced to the same procedure using a computer reservation system.
F
TAT 140(3-0-3)
Event Management
This course explores the logistics involved in event planning. Scope and size of events will be examined in detail. Topics include concept, design, feasibility, marketing, financial management, risk management, staging, staffing, leadership, safety and security, and careers in the hospitality industry.
TAT 221(3-0-3)
Passenger Management
This course introduces students to the concepts of passenger group management upon surface travel conveyors. Topics to be covered include arranging cruises, sightseeing tours, railroads, car rentals and hotel accommodations; communication with the client/group representative; and selling group travel services.
F
TAT 231(3-0-3)
Directed Study in Travel, Tourism, & Convention Management
This course is designed to provide students with the opportunity for concentrated study in the area of individual interest in the field of Travel, Tourism and Convention Management. During the course, selected topics of practical value will be covered by the instructor. Students will select and pursue an instructor-approved topic for individual study. An approved internship experience, including specific educational objectives, may satisfy this requirement. Students will present orally the findings of their studies and will submit final reports for instructor evaluation.
PR: TAT 121 and HOT 276
S