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MU Home » Academics » Reeves School of Business » Resort & Club Management

Resort Management (RMT) Courses

RMT 101 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 145 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; appropriate to take after RMT 101 and before RMT 170.

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 101 or permission of department chair; cross listed with PGM 170 & 270 and PTM 170 & 270. These courses are offered every summer semester and as needed in fall and spring semesters.

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 320 SEMINARS I-V (3 s.h.)
Prerequisite: RMT 101 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 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 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 360 Resort and Management Operations. Prerequisite: RMT 101 and BUS 343; or permission of instructor or department chair. This course is offered in spring semester as needed.

RMT 350 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 101 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. 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 340 Contemporary Club Management if students desire to focus more on the resort industry. Prerequisite: RMT 101 and BUS 343; or permission of instructor or department chair. 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 as needed.

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 101 or permission of instructor or department chair. This course is offered fall and spring semesters as needed.

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; or permission of instructor or department chair. This course is offered every fall 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 101, 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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