Conceptual foundations of play, recreation, leisure, tourism, hospitality. Historical and cultural perspectives, economic and political significance, leisure behavior, the environment, relationship of leisure service agencies, professionalism, issues and trends.
Organization of commercial recreation, tourism, and hospitality. Supply and demand components, historical and cultural perspectives, marketing, public relations, promotional techniques, roles of commercial leisure delivery systems, and programming strategies.
Group management, ethical leadership, program execution/development/evaluation, and event management. Motivating for activity participation. Managing problematic participant behavior. Leading safely, according to age groups in parks and recreation settings.
The course is designed to assist students in the five critical stages of successful event leadership: research, design, planning, coordination and evaluation. Professional opportunities in the event management industry discussed.
Study of agritourism history, concepts, and opportunities. Inventory and assessment of agritourism products, creation of the agritourism visitor experience, and program planning and marketing.
Prerequisite: RTH 321. Study of hospitality strategic management and administration in an agritourism context. Students will learn situation analysis, creation of a business plan, budgeting and financial management, product development and marketing.
Prerequisite: RTH 203 and RTH 206. Study planning, designing, and operating leisure services areas and facilities; environmental impact; relationship between leisure services, tourism and hospitality. Assessment, standards, regulations, maintenance, operations, construction, equipment. Contracting and RFP process
Prerequisites: RTH 203 and RTH 206. Structure of recreation, tourism, and hospitality programs and services for all populations and cultures in diverse leisure settings; marketing, public relations, needs assessment, planning, implementation, evaluation of programs and services.
Prerequisite: RTH 203 and RTH 206. Advanced study of the meetings, conventions, special events, and exposition industry. Topics covered include event planning, event development and implementation, marketing and public relations, risk management, and event management opportunities.
Prerequisite: RTH 203 and RTH 206. Study of law and administrative principles in recreation, tourism and hospitality. Exploration of statutes, tort, employment, federal and state cases, and contract concepts in the management of leisure services.
Prerequisite: RTH 368 or RTH 369. CPR and First Aid, 50 clock hours of experience in recreation and/or tourism and hospitality settings. Consent of instructor. Supervised experience in an agency which provides recreation and/or tourism and hospitality services. Agency and student placement pre-approved. Repeatable, maximum of six credits.
Workshops on topics in professional preparation taught by practitioners on site. Topics cover standards that require students to demonstrate didactic skills and use agency resources not available on campus. Repeatable, under different subtitles.
Individualized investigation under the direct supervision of a faculty member. (Minimum of 37.5 clock hours required per credit hour.) Repeatable, maximum concurrent enrollment is two times.
Prerequisites: RTH 368 or RTH 369. Majors Only. Discussion, research, and applications in contemporary issues of the experience industry (recreation, tourism and hospitality). Study of practices guiding professionals in financial management, competition, marketing, event planning, and sustainability.
Prerequisites: RTH 368 or RTH 369, and RTH 394. Majors only. Personnel, budgeting, financing, organizational practices, legal and legislative processes, regulatory standards, risk management and applications of computers and technology to the management of recreation, tourism & hospitality services.
Prerequisites: RTH 368 or RTH 369, and RTH 394. Majors only. This course focuses on the organizational structures, operations, and practices of management in tourism and hospitality. Topics include financing, planning and organizing, communication, business ethics, marketing, regulatory standards, and budgeting.
Prerequisites: RTH 394, STAT 150, and either RTH 368 or RTH 369. Majors only. Apply research and evaluation procedures, techniques, and methods. Use communication tools, media and computers to analyze data and present evaluation or research findings in recreation, tourism, or hospitality services.
Prerequisites: All major course work completed. CPR and First Aid. 500 clock hours of approved experience in recreation, tourism, and hospitality settings. 2.5 GPA in major courses. Consent of instructor. A minimum of 37.5 clock hours required per credit hour. Course consists of minimum 12 weeks in an approved agency under qualified supervisor with tasks encompassed by professional competencies of accreditation and certification bodies. Repeatable, maximum of 12 credits.