Tourism (TRSM)
TRSM 111, TRAVEL INDUSTRY FUNDAMENTALS 3 (3)
An introductory overview of the global travel industry and the professional role of the travel advisor. Foundational concepts including industry structure, destination awareness, international travel requirements, and the career pathways are examined. The relationships between the interconnected travel ecosystems are also explored. Emphasis is placed on sales, marketing, and career development skills for entry-level employment.
General Education: GEO1, GEO2, GEO4, GEO6, GEO8
Typically Offered: Fall Semester
TRSM 112, INTRODUCTION TO THE HOSPITALITY INDUSTRY 3 (3)
An exploration of the hospitality industry with emphasis on lodging, food service, clubs, cruise lines, and casinos. Organizational structures, management functions, marketing, human resources, and ethical considerations within hospitality operations are examined. Career pathways within hospitality are explored. (CTAG)
General Education: GEO1, GEO2, GEO4, GEO8
Typically Offered: Summer, Fall and Spring Semesters
TRSM 118, FOOD SAFETY AND SANITATION 2 (2)
A study of food safety principles based on the Food and Drug Administration (FDA) Food Code. Topics include safe food handling, purchasing, receiving, storage practices, sanitation of facilities and equipment, food safety regulations, and employee training. Students are required to successfully complete the ServSafe® Food Protection Manager Certification examination. (CTAG, ITAG)
General Education: GEO1, GEO2, GEO5, GEO6
Typically Offered: Summer, Fall and Spring Semesters
TRSM 120, HOUSEKEEPING OPERATIONS 2 (2)
An examination of housekeeping operations and their role in hotel efficiency and guest satisfaction. Topics include departmental organization, guestroom standards, inventory and cost control, energy management, guest safety and security, health concerns, and maintenance of furnishings and equipment. (CTAG)
General Education: GEO1, GEO2, GEO4, GEO5
Typically Offered: Spring Semester
TRSM 121, FRONT OFFICE OPERATIONS 2 (2)
A study of front office procedures and management functions within lodging operations. Topics include reservations, registration, guest services, check-out, account settlement, and coordination with other departments. Management responsibilities such as planning, evaluation, staffing, and human resource practices are also examined. (CTAG)
General Education: GEO1, GEO2
Typically Offered: Fall and Spring Semesters
TRSM 126, HOSPITALITY AND TOURISM MANAGEMENT CAREER EXPLORATION 1 (1)
An introduction to career planning within the hospitality and tourism industries. Topics include career pathways, self-assessment, professional communication, résumé and cover letter preparation, interviewing and networking strategies, and workplace professionalism. Available options for work-based learning opportunities will be explored.
General Education: GEO1, GEO8
Typically Offered: Spring Semester
TRSM 127, MEETINGS & CONVENTION MANAGEMENT 2 (2)
An introduction to the planning and management of meetings and conventions. Topics include the role of the meeting planner, marketing and sales strategies, budgeting and financial controls, operational and risk management, and exhibit coordination.
General Education: GEO1, GEO2
Typically Offered: Fall Semester
TRSM 128, FOUNDATIONS OF EVENT PLANNING 2 (2)
An introduction to the concepts of event planning within the hospitality and tourism industries. Topics include types of events, goal setting, budgeting, site selection, vendor coordination, marketing and promotion, risk management, sustainability, and post-event evaluation. Emphasis is placed on professional standards, ethical considerations, and effective communication. An independent on-site visit to an event may be required.
General Education: GEO1, GEO2, GEO4, GEO6
Typically Offered: Spring Semester
TRSM 143, HOTEL, RESTAURANT & TRAVEL LAW 3 (3)
A study of legal principles affecting hospitality and tourism operations. Topics include contracts, liability, employment law, public health and safety regulations as they relate to hotel, restaurant and travel operations.
General Education: GEO1, GEO2, GEO4, GEO6
Typically Offered: Spring Semester
TRSM 226, HOSPITALITY SUPERVISION 2 (2)
An examination of supervisory and leadership practices within hospitality organizations. Topics include recruiting, training, performance evaluation, motivation, coaching, conflict management, time management, and employment-related legal considerations.
General Education: GEO1, GEO2, GEO4
Course Entry Requirement(s): Prerequisite: TRSM 112
Typically Offered: Spring Semester
TRSM 241G, GLOBAL TOURISM DESTINATIONS 3 (3)
A study of major domestic and international destinations appealing to both leisure and business travelers. Emphasis is placed on destination attractions, physical geography, transportation systems, travel products and cultural diversity. The appeal and tourism development of various destinations will be explored.
General Education: GEO1, GEO2, GEO4, GEO6
Course Entry Requirement(s): Prerequisite: TRSM 111
Typically Offered: Fall Semester
TRSM 243, CRUISE MANAGEMENT AND SALES 2 (2)
An overview of cruise ship management, operations, and sales within the global cruise industry. Topics include cruise ship organization, marketing management, safety, sustainability, and emerging industry trends. The variety of cruise ships and destinations are explored. Career pathways in cruise operations and hospitality management are explored.
General Education: GEO1, GEO2, GEO6, GEO8
Typically Offered: Spring Semester
TRSM 280, HOSPITALITY & TOURISM MANGEMENT CAPSTONE 2 (2)
This capstone course combines knowledge and skills acquired throughout the Hospitality and Tourism Management program. Through industry-based projects, case studies, or professional analysis, students demonstrate proficiency in customer experience, leadership, and ethical decision-making. Focus also placed on current industry challenges, global trends and/or world affairs. The course emphasizes professional standards, strategic thinking, and career readiness for entry-level management and supervisory roles.
General Education: GEO2, GEO4, GEO6, GEO8
Course Entry Requirement(s): Prerequisite: Second year standing; minimum 18 hours of Hospitality Tourism Management major coursework completed with C or higher; minimum overall 2.0 GPA; and Division approval
Typically Offered: Spring Semester
TRSM 287, WORK BASED LEARNING I - TRSM 1-3 (1)
This course provides supervised work experience building on experience in Work-Based Learning with approved employer(s) in an area related to the student’s program. Emphasis is placed on integrating classroom learning with work experience. Students will be able to evaluate career selection, demonstrate employability skills, and satisfactorily perform work-related competencies. Activities are coordinated and evaluated by college personnel.
General Education: GEO1, GEO2, GEO6, GEO8
Course Entry Requirement(s): Prerequisite: Minimum 2.0 GPA overall and division approval
Typically Offered: Offer as required
TRSM 288, WORK BASED LEARNING II - TRSM 1-3 (1)
Building on experiences from Work Based Learning I, this course provides supervised, paid work experience with approved employer(s) in an area related to the student's program. Emphasis is placed on integrating prior or concurrent classroom learning with work experience through career readiness competencies. Students will be able to evaluate career selection and satisfactorily demonstrate work-related competencies.
General Education: GEO1, GEO2, GEO6, GEO8
Course Entry Requirement(s): Prerequisite: TRSM 287
Typically Offered: Offer as required
TRSM 299, INDIVIDUALIZED STUDIES IN TOURISM 1-3 (1)
An in-depth study of areas in tourism presented by discussion and/or individual research and reading. Topics will vary. Repeatable up to six (6) times for a total of six (6) credit hours.
Course Entry Requirement(s): Prerequisite: Second year standing and division approval.
Typically Offered: Offer as required