In HTMBC 110, you will learn the basic concepts and skills needed for a career in the hospitality and tourism industry. You will learn about different sectors in the industry such as transportation, accommodations, food & beverage, recreation, entertainment, and travel services. You will also learn marketing skills, customer service skills and trends happening within the industry. By the end of this course, you will have created a personal development plan for your future in the industry. This will include the current skills you could bring to a hospitality/tourism position, as well as the knowledge, skills, and attitudes you still need to develop to contribute to an organization in which you have interest.   This course was developed with the subject matter expertise and oversight of the LDS Business College (LDSBC) in collaboration with BYU-Hawaii. See the Course Sharing Policy in this catalog.

This course provides students with communication and interpersonal strategies designed to build positive relationships with individuals and groups in the modern hospitality and tourism workplace.  Through practical projects, simulations, reading, critical thinking exercises, problem-solving scenarios, written assignments, and case studies, students develop the human relations skills required to interact effectively with people at work.  Interpersonal and team building skills that are crucial to ethical relationships with members of management, co-workers, direct reports, customers, and the public are examined. Also, interpersonal and organizational applications associated with group/team functions, multicultural and multigenerational relationships, leadership, coaching, and customer satisfaction are presented to assist students with the timely identification and resolution of communication issues and challenges.   This course was developed with the subject matter expertise and oversight of the LDS Business College (LDSBC) in collaboration with BYU-Hawaii. See the Course Sharing Policy in this catalog.

HTM 150 is an LDSBC course offered in partnership with BYU-Idaho. In this course, you will learn the basic concepts and skills needed for a career in the accommodations sector of the hospitality and tourism industry. This course will introduce accommodation operations and its many facets including: terminology, types of lodging, organizational/functional structure, employee/supervisor/manager roles in each function, customer service/problem resolution, hotel software applications, industry metrics including: operational/financial/market/guest service/quality assurance metrics, hotel sales, revenue management and global industry trends.  It will also help students acquire career skills such as: interviewing and networking.   This course was developed with the subject matter expertise and oversight of the LDS Business College (LDSBC) in collaboration with BYU-Hawaii. See the Course Sharing Policy in this catalog.

In HTM 220, you will learn and apply the skills needed to become a professional in the foodservice industry, which include menu planning, purchasing, storage, food production, service, sanitation and food safety, marketing, and business planning. You will create a business plan for a restaurant and learn how to satisfy local regulations for sanitation and food safety.   This course was developed with the subject matter expertise and oversight of the LDS Business College (LDSBC) in collaboration with BYU-Hawaii. See the Course Sharing Policy in this catalog.

In this course, learners will discover and strengthen the skills they need to successfully obtain or improve employment. Students will focus on creating professional documents (e.g., resumes and cover letters), networking, interviewing, and job shadowing.

HTMBC 240 is an LDSBC course offered in partnership with BYU-Idaho. This course will introduce students to essential managerial accounting and financial principles as they relate to the hospitality and tourism industry. Core subjects introduced in the course include financial statement analysis, cost analysis and control, menu pricing, forecasting, budgeting, labor planning, inventory control and capital budgeting.  Students gain applied understanding of the material through industry-simulated assignments and projects.   This course was developed with the subject matter expertise and oversight of the LDS Business College (LDSBC) in collaboration with BYU-Hawaii. See the Course Sharing Policy in this catalog.