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.

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

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. (IUPUC substitute:  UCOL-U110)

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.

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 journals, and subsidiary ledgers unique to the hospitality and service industries. (IUPUC substitute: BUS A201)

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 intraindustry interaction of each.

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.

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.

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.

212 Tourism and Hospitality Management Principles (3 cr.)
P: 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.

218 Wines of the World (3 cr.) P: students must be at least 21 years of age. An examination of the wines produced in other countries. Identify the characteristics of the growing regions, types of wines produced, economic considerations of purchasing imported wines, and marketing these wines to increase beverage sales.

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.

241 Financial Analysis and Decision Making in Tourism and Hospitality Operations (3 cr.) P: 141. Managerial and financial analysis 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.  (IUPUC substitute:  BUS A202)

271 Mechanics of Meeting Planning (3 cr.) P: 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.

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

281 Hotel Management (3 cr.) P: 181. All components of a hotel are reviewed to examine the efficient flow of activities among departments for optimal operation. Includes discussion of operational departments relevant to the type of property. Focuses on management procedures to maximize guest service and profit.

299 Special Topics in Tourism, Conventions, and Event Management (1-3 cr.) A conceptual examination of current topics in the field of Tourism, Conventions, and Event Management.

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

306 Destination Development (3 cr.) P: 212, 231, 352. Preparation of a destination development plan that presents a comprehensive outline of a proposed tourism operation.

308 Wine Selection (3 cr.) P: students must be at least 21 years of age. Topics will include types of wines, wine quality, and serving suggestions. Wine tastings will be included.

310 Special Event Management (3 cr.) Course topics will include planning for social events such as themed parties, weddings, or balls; planning for fundraiser events; planning recognition events; and planning entertainment events.

312 Human Resource Management for the Service Industries (3 cr.) P: 212. Covers 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.

318 Wine Appreciation (3 cr.) P: Student must be 21 years of age. 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.

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

TCEM 329 Sport Management (3 cr.) The application of tourism marketing principles and activities will be analyzed in the context of effective tourism marketing

334 Cultural Heritage Tourism (3 cr.) P: 272. Examines the balance between visitor interests and needs as compared to protecting cultural and heritage resources. Looks at ways of linking quality cultural heritage tourism to community development. Special emphasis will be placed on Indiana cultural and heritage tourism.

352 Promotional Communications (3 cr.) P: BUS X204 or consent of instructor. 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.

362 Economics of Tourism (3 cr.) P: 272 and ECON 201. 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.

371 Convention and Meeting Sales (3 cr.) This course is designed as an in-depth analysis of convention and facility sales and service. The course will enable meetings and events from the preplanning through post event evaluation from the supplies perspective. Topics covered include marketing and advertising a facility property, organizing a sales staff, selling to different markets, and contract and legal issues.

372 Global Tourism Geography (3 cr.) P: 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.

377 Exhibit Marketing (3 cr.) P: 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 postshow follow-up.

TCEM 382 Popular Travel Trends (3 cr.) Development of an understanding of the patterns, principles, and management of international travel to popular tourist destinations.

385 Beer and Spirits Management (3 cr.) P: Students must be at least 21 years of age. Students will be introduced to the basic principles of beer and spirits production with a primary focus on manufacturing, quality criteria, beer and spirits styles, and sensory standards. Evaluation by tasting is an integral part of the course.

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.

391 Event Catering Management (1 cr.) Exploration and creative use of foods and beverages to meet the clients’ needs for on-premise and off-premise catering. Concepts of management for the effective operation of catering businesses with analysis of financial framework, menu planning, customer relations, and production-service logistics.

L391 Event Catering Management Laboratory (1 cr.) P: 391. A laboratory to execute on-premise and off-premise catered events. Course is completed at Elkhart Lake, Wisconsin.

408 Food and Wine Pairing (3 cr.) Students must be at least 21 years old. Objective is to be able to appreciate the categories of wine, what they are, and how they may be used to make food combinations, on menus, and on wine lists for restaurants and other food service establishments.

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

461 Tourism Research and Planning Development (3 cr.) P: STAT 113 and STAT 301. This course discusses tourism research planning and development as a process, with emphasis on goal achievement for both tourism businesses and host communities.

TCEM 471 International Meeting Planning (3 cr.) The organization and production of international corporate business meetings, seminars, incentive trips, and customer events using innovative and cost-effective programs that address changing business needs.

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

TCEM 482 Travel to Exotic Destinations (3 cr.) Development of an understanding of the principles, patterns, and management of international travel to exotic destinations.

499 Operational Analysis (3 cr.) P: 212, 231, 241, STAT 301, and senior standing. 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 303 Essentials of Nutrition (3 cr.) 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 315 Fundamentals of Nutrition (3 cr.) P: CHEM C101 or BIOL N217 or consent of instructor. Basic principles of nutrition and their application in meeting nutritional needs during the life cycle.

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