2004-06 IUPUI Campus Bulletin

Department of Tourism, Conventions, and Event Management (TCEM) Courses

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 in addition to 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 115 Computers in the Tourism and Hospitality Industry (3 cr.) Establishes computer competency with operating systems, spreadsheets, and word processing. Explores applications of computers in the tourism industry with emphasis on programs impacting the management of organizations.

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.

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 journals, 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 218 Wines of the World (3 cr.) P: 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.

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 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 281 Hotel Management (3 cr.) P: TCEM 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.

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

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

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

TCEM 310 Special Event Management (2 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.

TCEM L310 Special Event Management Laboratory (1 cr.) Laboratory experiences in special event execution.

TCEM 311 Procurement Management (3 cr.) Identifies and describes foods, beverages, 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. 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.

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. Content selection, speaker arrangement, site arrangement, and quality evaluation are possible course topics.

TCEM 318 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. Course 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 334 Cultural Heritage Tourism (3 cr.) P: TCEM 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.

TCEM 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.

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 Global Tourism 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 385 Beer and Spirits Management (3 cr.) 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.

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 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.

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

TCEM 392 Destination Development (1 cr.) P: TCEM 212, TCEM 231, TCEM 352. To prepare destination development plans that present a comprehensive outline of a proposed tourism operation.

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 (3 cr.) P: TCEM 212, TCEM 362, and STAT 302. This course discusses tourism research planning and development as a process, with emphasis on goal achievement for both tourism businesses and host communities.

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

TCEM 499 Operational Analysis (3 cr.) P: TCEM 212, TCEM 231, TCEM 241, STAT 302, 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 the 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.

FN 315 Fundamentals of Nutrition (3 cr.) P: CHEM C101 or BIOL N217 or consent of instructor. Credit not given for both FN 303 and FN 315. Basic principles of nutrition and their application in meeting nutritional needs during the life cycle.