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Resort Management (RMT) Courses
RMT 1010 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.
RMT 1450 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 3450, BUS 3450, ACC 4160. This course is offered every fall
and spring semester; appropriate to take after RMT 1010 and before
RMT 1700.
RMT 1700, 2700 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 101 or permission of department chair; cross listed with PGM
1700 & 2700 and PTM 1700 & 2700. These courses are offered every
summer semester and as needed in fall and spring semesters.
LSS 3000 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 3010.
RMT 3200 SEMINARS I-V (3 s.h.)
Prerequisite: RMT 1010 or permission of instructor or department
chair. This course is offered in spring semester as needed.
- SEMINAR I CUSTOMER SERVICE
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. - SEMINAR II HUMAN RESOURCE MANAGEMENT
AND SUPERVISION
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 students to pass a national certification exam. - SEMINAR III HOSPITALITY AND RESTAURANT
MANAGEMENT
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. - SEMINAR IV CONTROLLING FOOD SERVICE
COSTS
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 students to pass a national certification exam. - SEMINAR V SERVSAFE or SERVSAFE ALCHOHOL
NRAEF Core Credential Topic. Designed to provide students essential content focused on attaining ServSafe or ServSafe Alcohol certification through the use of a competency guide that uses learning activities, case studies, professional profiles, and relevant research topics to prepare students to pass a national certification exam.
RMT 3400 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 examining 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 3600 Resort and Management Operations.
Prerequisite: RMT 1010 and BUS 3430; or permission of instructor or
department chair. This course is offered in spring semester as needed.
RMT 3500 TOURISM/RESORT SALES AND MARKETING
(3 s.h.)
Application of marketing knowledge to the hospitality industry is
emphasized. Destination management, marketing, and sales techniques
are learned. Extensive use of hands-on applications and discussions
include the use of market planning as it relates to the destination
management ecosystem. This ecosystem includes hosts, guests, suppliers,
consumers, the complex networks of residents, government officials,
CVB leaders and employees, and relationships among products, members,
research agendas, alliances, and services. Prerequisite: RMT 1010
and MKT 3510; or permission of instructor or department chair. This
course is offered every fall semester.
RMT 3600 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.
Computer usage in lodging and utilization of other appropriate software
in the industry is discussed. 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 3400 Contemporary Club Management if students desire to focus
more on the resort industry. Prerequisite: RMT 1010 and BUS 3430;
or permission of instructor or department chair. This course is
offered every spring semester.
BUS 3600 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 as needed.
RMT 3700 INTERNSHIP III (3 s.h.)
Students will have the option of replacing RMT 1700 1 s.h. and RMT
2700 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 1010 or permission of instructor or department
chair. This course is offered fall and spring semesters as needed.
BUS 3750 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 3430; or permission of instructor or department
chair. This course is offered every fall semester.
PGM 4300 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 4500 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 1010, RMT 3000, RMT 3400 or 3600, BUS 3750, MKT 3500,
BUS 3600; or permission of instructor or department chair. This course
is offered as needed .
RMT 4850 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 4990 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.
