The courses below represent the total offerings of the Department of Tourism, Conventions, and Event Management. Not all courses are offered every semester. The number of credit hours given for a course is indicated in parentheses following the course title. The abbreviation P refers to prerequisites.

TCEM 100 Introduction to Tourism and Hospitality Management (3 cr.) An overview of the industries. Management theory and responsibilities and career paths are presented.

TCEM 110 College Life Orientation (1 cr.) To introduce new TCEM majors to the department, school, and university to ensure a successful beginning to their academic careers.

TCEM 119 Travel Career Development (3 cr.) A comprehensive investigation of the broad range of available travel services and products. Skills needed to begin a productive career in the travel industry are emphasized, including use of SABRE.

TCEM 141 Financial Accounting for the Service Industries (3 cr.) Fundamental accounting principles and procedures applied to the hospitality and service industries. Includes study of the uniform system of accounts, financial statements, special purpose journal, and subsidiary ledgers unique to the hospitality and service industries.

TCEM 171 Introduction to Convention/Meeting Management (3 cr.) An overview of the conventions, expositions and meetings industry. Focus will be on the operational aspects of various industry segments and the intra-industry interaction of each.

TCEM 172 The Development and Management of Attractions (3 cr.) An examination of the process of developing visitor attractions and a discussion of the main issues involved in their management.

TCEM 181 Front Office Operations (3 cr.) Concepts of organization, communication, ethics, and policy formulation in the front office. Introducing the basic techniques and trends in systems and equipment available to meet the needs of the management and the guest.

TCEM 191 Sanitation and Health in Food Service, Lodging, and Tourism (3 cr.) The application of sanitary and public health engineering principles to food service and lodging operations.

TCEM 212 Tourism and Hospitality Management Principles (3 cr.) P: TCEM 100. The principles of planning, organizing, directing and controlling as applied to the hospitality service industry. Topics relating to motivation and leadership will be stressed. Issues of organizational change, organizational effectiveness and the nature of managerial work will be addressed.

TCEM 221 Customer Relations (3 cr.) P: PSY B104. Development of customer management skills including conflict management, effective communication, and of ethics. Development of hospitality employee to serve the customer based on team work and motivation.

TCEM 231 Marketing Tourism and Hospitality (3 cr.) Development, use, and evaluation of effective merchandising, advertising, and public relations techniques in the hospitality and tourism industries.

TCEM 241 Financial Analysis and Decision Making in Tourism and Hospitality Operations (3 cr.) P: TCEM 141. Managerial and financial analyses of numerical data used for decision-making. Consideration of systems, techniques, information types, and presentational forms used by hospitality management. Emphasis on situations oriented to the hospitality industry.

TCEM 251 Computers in the Hospitality Industry (3 cr.) P: TCEM major or consent of instructor. Establishes computer competency with the DOS operating system, spreadsheet, and word processing. Explores applications of computers in the hotel and foodservice industry with emphasis on programs impacting the management of hospitality organizations.

TCEM 271 Mechanics of Meeting Planning (3 cr.) P: TCEM 171. An analysis of details pertinent to the organization and execution of a meeting. Topics include finances and contracts, site selection, program development, marketing, and evaluation and wrap-up.

TCEM 272 The Tourism System (3 cr.) Travel, trends, travel modes, and economic impact on destination area. Emphasis on local, regional, and national tourism.

TCEM 289 Promotional Communications (3 cr.) P: ENG W131. Provides information on the field of personal and public relations. Explores effective public relations methods. Focuses on the relationship-oriented decisions a public relations professional must make based upon different circumstances that arise within an organization.

TCEM 291 Food Production Principles (2 cr.) C: TCEM L291 or consent of instructor. Principles of quantity food production, menu planning, and merchandising.

TCEM L291 Food Production Principles Laboratory (2 cr.)1 C: TCEM 291. P: TCEM 191 or consent of instructor. Application of quantity food production principles in a commercial cafeteria and table service operation.

TCEM 292 Total Quality Management in Restaurant Operations and Service (3 cr.) All aspects of restaurant operations and service including total quality management, productivity, computer literacy, and food production.

TCEM 301 Practicum in Restaurant, Hotel, Institutional and Tourism Management (1 cr.) P: 15 credit hours in institutional management or consent of department chair. In-service training and practical experience, totaling at least 300 hours in an approved food service and/or lodging operation.

TCEM 302 Industry Practicum (2 cr.) Industry-related practical experience in an approved hospitality management operation different from work experience used in TCEM 301.

TCEM 305 Newsletter Design and Technology Work Experience (1 cr.) In-service training and practical experience in the design and development of a departmental newsletter.

TCEM 3061 The Business Plan (3 cr.) P: TCEM 212, TCEM 231, TCEM 241. To prepare a business plan that presents a comprehensive outline of a proposed hospitality operation and includes a financial portfolio and work history of the applicant.

TCEM 308 Wine Selection (1 cr.) P: 21 years of age. Topics will include types of wines, wine quality, and serving suggestions. Wine tastings will be included.

TCEM 311 Purchasing for Restaurants, Hotels, and Institutions (3 cr.) Identifies and describes foods, supplies, equipment, furniture, and furnishings. Provides methods and criteria for recognizing quality and for evaluating, specifying, purchasing, and inspecting these materials.

TCEM 312 Human Resource Management for the Service Industries (3 cr.) P: TCEM 212. The concepts of management of people for effective operation of institutions involving supervisory development and communications; the pretesting, training, and evaluating of employees; and the development of attitudes and morale of people working together.

TCEM 313 Hospitality Career Planning (1 cr.) Development of skills and understanding of tools and techniques of planning for a career in the hospitality industry. Emphasis on preparation for the job search.

TCEM 317 Seminar Planning (1 cr.) Seminar planning to provide education update for business and industry or for professional licensing involved content selection, speaker arrangement, site arrangement, and quality evaluation as course topics.

TCEM 318 Creative Wine Management (3 cr.) Students will be presented with a concise, practical guide to profitable wine management. The course will incorporate the best experience amassed by operations over the years, with heavy emphasis on the recent trends.

TCEM 319 Management of Sports Events (3 cr.) P: TCEM 171. Amateur or professional sport event planning will include discussion of site selection, logistics, personnel, housing, food, and legalities of hosting an event.

TCEM 322 Hospitality Facilities Management (3 cr.) Technical and managerial issues related to the operation and maintenance of the physical plant and equipment in hospitality industry facilities.

TCEM 341 Cost Controls in Food Service and Lodging (3 cr.) P: TCEM 141 or consent of instructor. Application of cost controls; development of cost reduction methods through managerial policy and decisions; examination of cost control techniques for food, labor, and supplies, in addition to an emphasis on beverage management control.

TCEM 362 Economics of Tourism (3 cr.) P: ECON 201, TCEM 272. Discussion of the economic impact of travel on tourism’s various sectors and of the quantitative methods that can be applied to travel forecasting and tourism projects.

TCEM 372 International Travel Geography (3 cr.) P: TCEM 272. Analysis of U.S. and world travel destinations, including the exploration of principal geographic features, population centers and attractions, habits, customs, and traditions, and festivals and events, as these relate to the hospitality and travel industry. The major airline and airport/city codes in North America and overseas are also covered.

TCEM 377 Exhibit Marketing (3 cr.) P: TCEM 231. A successful exhibit can be one of the most powerful sales and marketing tools in any company’s arsenal. This course is designed to help students through every phase of the endeavor—from the initial planning stage to implementation and post-show follow-up.

TCEM 387 Tourism Internship (1-12 cr.) P: Junior standing. Provides students with an opportunity to improve their operational/ managerial skills by working in new areas.

TCEM 391 Speciality Food Service (3 cr.) Exploration and creative use of specialty foods and unusual cuisine for the hospitality field. Concepts of management for the effective operation of quantity specialty food service organizations and catering operations within a financial framework involving menu planning, customer relations, and production-service logistics.

TCEM 411 Hospitality Law (3 cr.) P: TCEM 212, TCEM 312. Rights and duties of innkeepers and restaurateurs, civil rights, contracts, negotiable instruments, and types of organizations.

TCEM 461 Tourism Research and Planning Development P: TCEM 212, TCEM 272. This course discusses tourism research planning and development as a process with emphasis on goal achievement for tourism and host community.

TCEM 472 Global Tourism (3 cr.) P: TCEM 272. Critical issues, problems, and opportunities that face the tourism industry.

TCEM 492 Advanced Food Service Management (4 cr.) P: TCEM 291/L291/341. The assumption of maximum responsibility of the management of an actual food service operation based on sound managerial principles and successful food production techniques.

TCEM 495 Tourism and Hospitality Management Research P: TCEM 461. Tourism and hospitality management majors will be involved in the systematic and impartial design and implementation of investigations to solve tourism and hospitality-related problems. Research areas may include the identification of trends, interpretation of market populations, and/or the assessment of the impact of tourism and hospitality businesses.

TCEM 499 Operational Analysis (3 cr.) P: TCEM 212/231/341 and senior classification. Combines all of the areas concerned with executive management, marketing, personnel, cost controls, etc. Examines the hospitality organization as a total system, with emphasis on strategic planning, systems design, and problem analysis.

Foods and Nutrition (FN) Courses

FN 203 Foods: Their Selection and Preparation (3 cr.) Principles of food selection, preparation, and meal planning, including purchasing guides, nutrition principles, and meal service.

FN 297 Food and Nutrition Trends and Issues (1 cr.) Exploration of trends and issues in food and nutrition that relate to hospitality industry.

FN 303 Essentials of Nutrition (3 cr.) Credit not given for both FN 303 and FN 315. Basic nutrition and its application in meeting nutritional needs of all ages. Consideration is given to food selection, legislation, and community nutrition education programs.

FN 309 Vegetarian Lifestyles (1 cr.) Course topics will include reasons for selecting vegetarianism and types of vegetarianism.

FN 313 Heart-Healthy Principles of Menu Planning and Food Preparation (3 cr.) Basic principles of nutrition as applied to menu planning, food preparation, and recipe modification. Computerized nutrient analysis and laboratories will be used to practice principles.