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Travel Industry Management (TIM)
School of Travel Industry Management
TIM 100 Internship (1) Introduction to travel
industry. Discussion of job search strategies, TIM internship
requirements, career and academic planning. CR/NC only.
TIM 101 Introduction to Travel Industry Management
(3) Overview of travel industry and related major business
components. Analysis of links between hotel, food, transportation,
recreation, and other industries comprising tourism. Includes lectures
by industry leaders.
TIM 184 Principles of Food Preparation (3) Scientific
principles of food preparation and their application in home and
institutions. Nutrient content of foods, food product quality standards,
food selection and menu planning, and food safety and handling.
TIM 200 Internship II (1) Four hundred hours of
travel industry experience. Comprehensive report by student and
performance evaluation from employer required. CR/NC only. Pre: TIM
major, 100, and 101.
TIM 300 Internship III (1) Four
hundred hours of travel industry experience. Position must be different
from TIM 200 position and of a more responsible nature or in a different
organization. Comprehensive report by student and performance evaluation
from employer required. CR/NC only. Pre: TIM major and 200.
TIM 310 Institutional Purchasing (3) Procurement
responsibilities in travel industry management. Emphasis on institutions
supplying hotels, restaurants, air lines, etc. and legislation that
controls standards of industrial supplies and goods. Pre: 184.
TIM 311 Restaurant and Club Operations (3) Introduction
to restaurant and club operations. Operational techniques in different
types of food services in hotels, restaurants, clubs, and institutions.
A-F only. Pre: 184.
TIM 312 Quantity Food Production (3) Principles
of food and beverage management applied to quantity food production
operations; consideration of system components including marketing, menu
planning, logistical support, production, and control. Pre: 184.
(Cross-listed as FSHN 312)
TIM 316 Special Events Management I (1) Application
of special events management concepts. Includes planning, marketing,
staffing, producing, and fiscal and quality control. Repeatable once.
CR/NC only. Instructor’s approval required to enroll.
TIM 317 Special Events Management II (2) Continuation
of 316. Repeatable once. CR/NC only. Pre: 316 and instructor’s
approval to enroll.
TIM 318 Food Quality Assurance (3) Establishment
of quality assurance program in a food service operation; proper use of
both objective and sensory perception to evaluate food and beverage
products. Pre: 311 and one of AREC 310, BUS 310, SOCS 225, or ECON 321.
TIM 321 Sociocultural Issues in Tourism (3) Positive
and negative impacts of tourism on society, social change, culture,
residents, developing countries, and environment. Role of social
planning. Pre 101.
TIM 324 Geography of Global Tourism (3) Tourism
and the use of land resources, spatial patterns of supply and demand,
impacts of tourism development, models of tourist space. Comparison of
flows between major world regions. (Alt. years) (Cross-listed as GEOG
324)
TIM 325 Tourism Development: Hawai‘i and Asia
Pacific (3) Tourism development in Hawai‘i and other Asia Pacific
destinations. Analysis of key factors essential to stages of
development, travel trends, and structural changes. Pre: 101.
TIM 327 Travel Agency Management (3) Agency
organization and operations; development of retail, wholesale, and group
operations; providing services to individuals, tour groups, conventions,
incentive groups; special purpose travel. Pre: 101 and either 363 or BUS
315.
TIM 331 Hotel Operations (3) Operational
practices; organizational structure, personnel administration,
international standards and practice; decision-making and policy
formulation. A-F only. Pre: 101.
TIM 332 Hotel Management Controls (3) Cost
accounting/controls for hotel and food service operations, including
budgeting, front office accounting, food and beverage controls, payroll
controls, financial analysis. Pre: ACC 202 or consent.
TIM 333 Hotel Design, Engineering, and Maintenance
(3) Manager’s role in architectural design, engineering, and
maintenance problems in hotels and resorts, including food service
facilities. Pre: 184 or consent.
TIM 334 Hotel and Convention Sales (3) Functions,
methods, and problems of hotel, convention, and restaurant sales. Needs
of different classifications of properties; market segmentation and the
sale of services vs. products. A-F only. Pre: 101.
TIM 361 Legal Environment of Travel Industry (3) Origin,
development, and principles of common, statutory, constitutional,
international, and maritime law relating to hospitality industry. A-F
only.
TIM 362 Information Systems Technology (3) Computer
applications in the travel industry; operation and evaluation of
specific travel industry systems and applied business systems. Pre: 101,
ICS 101, and ICS 101L.
TIM 363 Management of Service Enterprises (3) Principles
and philosophies of management with special emphasis on those principles
and theories that are most relevant to management in service-based
industries. Students may not earn credit for 363 and BUS 315. Pre: 101
or consent.
TIM 364 Principles of Travel Industry Marketing (3)
Concepts, problems, processes of marketing within the travel
industry; development of marketing strategies including product, place,
promotion, and price for travel institutions. Students may not earn
credit for 364 and BUS 312. Pre: 101 and either ECON 120 or ECON 130 or
consent.
TIM 365 Economics in Travel Industry (3) Microeconomic
theory of consumer behavior and demand production cost analysis, market
structure and pricing in travel companies. Economic impact of tourism.
Students may not earn credit for 365 and BUS 313. Pre: either ECON 120
or ECON 130, and one of AREC 310, BUS 310, ECON 321, or SOCS 225.
TIM 366 Human Resource Management: Travel Industry
(3) Principles of human resource management applied to contemporary
theories and practices in the travel industry; employee productivity,
recruitment, and retention. Pre: 101.
TIM 368 TIM Study Abroad (V) Study abroad
instructional experience emphasizing international travel, tourism and
hospitalityrelated topics at equivalent, accredited programs. Course
content varies depending on locus of instruction and instructor. Course
qualifies as either a TIM or general elective with pre-approval or
department. Repeatable. Pre: consent.
TIM 369 (Alpha) Current Topics in Travel Industry
Management (3) Current topics in travel industry management. (B)
resort development; (C) advanced logistics; (D) transportation and
public policy. Pre: 363 or BUS 315; or consent; for (C) only: TRNS 351;
for (D) only: TRNS 350.
TIM 399 Directed Reading and Research (V) Reading
and research into problems in hotel, restaurant, or tourism sectors of
the travel industry. Pre: junior standing or above, a minimum cumulative
GPA of 2.5 and consent of dean’s office and instructor based upon
student’s written proposal of content and objectives of course
program.
TIM 400 (Alpha) Internship IV: Advanced Level (1) (B)
executive internship; (C) community service internship. Restricted to
majors. CR/NC only. Pre: 200 and consent.
TIM 410 Food Service Systems Management (3) Current
types of food service systems and components; managerial methods applied
to produce effective systems. Systems approach to food service
management, planning, and decision-making. Pre: 311 and senior standing.
(Cross-listed as FSHN 410)
TIM 421 Tourism Policy and Planning (3) Formulation
of tourism policies and plans. Development of national tourism
organizations; relationships between public and private sector. Pre:
101, 364, and senior standing.
TIM 431 Lodging Industry Administration (3) Application
of administrative concepts to problems of lodging/accommodation
management and operation. Policy and decisionmaking assisted by systems
analysis, data processing, and other internal controls. Pre: 331 and
graduating senior.
TIM 469 Advanced Topics: Travel Industry Management
(3) Advanced topics in hotel management, restaurant/institutional
management, tourism or transportation. Repeatable once with consent.
Pre: either 311, 331, 365, or TRNS 350.
TIM 500 Master’s Plan B/C Studies (1) Enrollment
for degree completion. Pre: master’s Plan B or C candidate with
consent.
TIM 602 Strategic Travel Marketing (3) In-depth
study of marketing principles and problems related to travel industry
organizations. Emphasis on strategic marketing. Research applications,
international and domestic marketing of travel industry services. Pre:
one of 364, BUS 312, or BUS 615.
TIM 603 Travel Information Systems (3) Theory
and use of tourism management information systems (TMIS) for public and
private decision-making. Methodologies for data collection. Information
processing and analysis. Students may not earn credit for 603 and BUS
651. Pre: ICS 101 and ICS 101L, or consent.
TIM 604 Managerial Accounting for Travel Industry
(3) Advanced study of management accounting within travel industry:
responsibility accounting, pricing decisions, concepts and application
of central systems, financial planning, price level impacts, performance
evaluation. Pre: ACC 202 or BUS 614.
TIM 605 International Hospitality Management (3) Advanced
human relations and operating issues; use of accounting, behavioral,
financial, marketing, and informational systems in managing hospitality
organizations. Pre: 363 or BUS 315.
TIM 610 Research Seminar (3) Research designs
and applications of multivariate analysis techniques in the travel
industry. Pre: undergraduate quantitative methods course.
TIM 691 Transportation Systems Management (3) Advanced
study of the management of passenger transportation systems in the
travel industry. Focus on different forms of transportation as they
relate to travel industry management and policy. Pre: 364 or BUS 312; or
consent.
TIM 692 Financial Management in Travel Industry (3)
Advanced topics in financial management for the travel industry.
Application of financial analysis to the unique challenges of the
multifaceted travel industry, domestic and international. Pre: 604 and
BUS 314.
TIM 693 Advanced Tourism Analysis (3) International
trade theory and regional analysis methodologies applied to tourism and
service industry, including travel balance account, interregional
transactions flow, economic impacts, environmental economics, demand
theory and forecasting. Pre: ECON 120 or ECON 130.
TIM 695 Seminar: Travel Industry Management Policy
(3) Integration of learning through analysis of comprehensive
problems in the travel industry, resolution of policy issues, and
practice in tourism planning methods. Pre: 602, 603, and 605; or
consent.
TIM 696 Tourism Field Studies (3) Integration
of concepts learned in other courses with work experience applied to a
selected field study project. Pre: 602 (or concurrent) and 605 (or
concurrent); or consent.
TIM 699 Directed Reading and Research (V) Outline
(including research methods, sources, results expected, and means of
measurement) prepared by student and approved by supervisor and graduate
chair before registration.
TIM 700 Thesis Research (V) Independent
supervised research. Formal and oral written presentation of research
findings.
For key to symbols and abbreviations, see the first
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