UH Mânoa School of Travel Industry Management majors participating in approved international exchange programs. CR/NC only.
Introduction to travel industry. Discussion of job search strategies, TIM internship requirements, career and academic planning. CR/NC only.
Overview of travel industry and related major business components. Analysis of links between hotel, food, transportation, recreation, and other industries comprising tourism.
An integrated cross-cultural approach to the study of foods and cultures. Examine history, concepts, principles of cultures and cuisines, the background of food tradition including habitat, social status, religious beliefs, gender, and other environmental considerations. A-F only.
An integrated cross-cultural approach to the study of foods and cultures. Examine history, concepts, principles of cultures and cuisines, the background of food tradition including habitat, social status, religious beliefs, gender, and other environmental considerations. A-F only.
A minimum of 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.
A minimum of 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.
Origin, development, and principles of common, statutory, constitutional, international, and maritime law relating to hospitality industry. TIM majors only. Pre: 101. Recommended: BLAW 200.
Computer applications in the travel industry; operation and evaluation of specific travel industry systems and applied business systems. TIM majors only. Pre: 101 and ICS 101.
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 303 and BUS 315. TIM majors only. Pre: 101 or consent.
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 304 and BUS 312. TIM majors only. Pre: 101.
Cash flow determination and management strategies for financing hospitality ventures and expansion. Determining the financial viability of proposed and existing operations through traditional and state-of-the-art techniques. TIM majors only. Pre: 101, ACC 202, and NREM 203, MATH 203, MATH 215, MATH 241, or BUS 250.
Human resources as a strategic asset in the travel industry; contemporary theories, issues, and developments in the field; practical training in oral communication to enhance employee recruitment, retention, and productivity. TIM majors only. Pre: 101 and (COMG 151 or COMG 251).
Procurement responsibilities in hospitality management. Emphasis on institutions supplying hospitality operations and legislation which controls standards of industrial supplies and goods. TIM and FSHN majors only. Pre: 101.
Introduction to club and institutional management, including operations, services, and facilities. TIM majors only. A-F only. Pre: 101.
Critical and essential aspects of managing foodservice operations including principles of food safety and sanitation, procedural knowledge in front and back of the house and guest relations. TIM majors only. A-F only. Pre: 101 and 303.
Comprehensive understanding of hotel management and functional departments including front office, accounting, housekeeping, food and beverage, marketing, security and safety. Simulation of management trainee programs by hotel chains. Synthesis of concepts, tools and theories of decision-making relevant to hotel operations. TIM majors only. A-F only. Pre: 101, 302, and 303 (with a minimum grade of C- in 302 and 303).
Explore various aspects of the quality in foodservice operations and develop strategies to measure and improve the quality. A-F only. Pre: 101 and departmental approval.
Introduction to special event planning processes and techniques. Emphasis on designing, planning, marketing, management, staging events, legal compliances, risk management, financial control, and successful event evaluation. TIM majors only. A-F only. Pre: 313 and junior standing.
(3 Lec, 1 3-hr Lab) Quantity food and beverage operations, menu development and costing, dietary menu claims, purchasing procedures, inventory control, procurement, transportation, legislation. Institutional foodservice sanitation, Hazard Analysis Critical Control Point and National Restaurant Association Certification. TIM majors only. Pre: FSHN 181 and FSHN 181L, 315 or consent.
Examines tourism from an economic perspective. Topics include: the determinants of consumer demand for leisure travel, structure of competition among suppliers of tourism services, benefits and costs of tourism development to the host community, government’s role in the taxation, subsidy, regulation and protection of the tourism industry, tourism’s impact on the environment, and sustainable tourism development. TIM majors only. Pre: ECON 120 or 130 or 131; or consent. (Cross-listed as ECON 320)
Issues arising from the impacts of tourism on societies and cultures. Class discussions of the ethical dimensions of such impacts. Includes an emphasis on writing instruction. TIM majors only. Pre: 101.
Tourist landscape in relation to resources, spatial patterns of supply and demand, impacts of tourism development, and models of tourist space. Flows between major world regions. TIM majors only. Pre: sophomore standing or higher, or consent. (Cross-listed as GEOG 324)
History, development, operations, and management of travel distribution organizations including: travel agents, tour operators and wholesalers, specialty channelers, meeting planners, incentive houses, travel associations, and other destination management organizations. Evolution and economics of the distribution of travel products through destination databases and electronic commerce. TIM majors only. Pre: 302.
Comprehensive understanding of facilities management and design including maintenance systems, sustainable development options and design and environmental management. TIM majors only. A-F only. Pre: 313 and 314.
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. TIM majors only. A-F only. Pre: 101. Recommended: 304.
Introduction to managerial and operational issues related to all modes of transportation used by tourists into or within a tourist destination. Passenger behavior; transport infrastructure; transport networks; regulation; sustainable transport. TIM majors only. Pre: 101.
Management of logistics systems: inventory control, warehousing, materials management, physical distribution, transportation. Emphasis on Hawai‘i’s location and unique problems. TIM majors only. Pre: 101.
Marketing, management and strategies used by airlines, airports, catering, and aircraft manufacturers. TIM majors only. Pre: 101.
Management of surface transportation such as cars, buses, and intercity rail, etc. Includes marketing, ownership and financing, supply chain, operations, regulation and promotion, human resources. TIM majors only. Pre: 101.
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. TIM majors only. Pre: either ECON 120 or ECON 130.
Study abroad instructional experience emphasizing international travel, tourism and hospitality-related topics at equivalent, accredited programs. Content varies depending on locus of instruction and instructor. Course qualifies as either a TIM or general elective with pre-approval or department. Repeatable unlimited times. TIM majors only. Pre: consent.
(B) resort development; (C) assets management; (D) transportation and public policy; (E) management by cultural values; (F) travel industry management; (G) hospitality management; (H) hotel management; (I) restaurant entrepreneurship; (J) tourism management; (K) recreation management; (M) leisure management; (N) transportation management; (O) travel industry management education; (P) travel industry management technology; (Q) meetings, incentives, conventions, and exhibition management. Repeatable five times with consent. TIM majors only for (B), (C), (D), (E), (F), (G), (H), (I), (J), (K), (M), (N).
Reading and research into problems in hotel, restaurant, transportation 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 majors only.
Reading and research into problems in hotel, restaurant, transportation 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 majors only.
Requires a minimum of 150 hours of internship, a business presentation, and an analytical report synthesizing experience and related theories. A significant portion of class time is dedicated to writing instruction, which will enhance and improve students’ writing skills. (B) executive internship; (C) community service internship. Restricted to majors. CR/NC only. Pre: 200 and consent.
Principles of resort and spa development. Essential aspects of understanding the leadership and interrelationships of managing/operating and marketing resorts, spas, and wellness. A-F only. Pre: 314. Recommended: 305.
Critical and essential aspects of developing and managing resort mixed use facilities. Includes multidimensional and dynamic interrelationships of site development and facilities, business mix, management structures and systems, and industry practices. A-F only. Pre: 313 or 369; and 314. Recommended: 333 and 401. (Fall only)
Principles of nature-based tourism, including a survey of impacts, objectives, planning, and management systems. Junior standing or higher. Pre: 101 or 324/ GEOG 324. (Cross-listed as GEOG 415 and SUST 415)
Seminar examining the social, environmental, economic factors of sustainable tourism development. Emphasis on methods and processes and the role of stakeholders (government, industry, host community, tourists). Group projects. A-F only. Pre: 101 and departmental approval. (Cross-listed as SUST 421)
Analysis of key factors in the marketing and management of tourism destinations, including destination branding, product development, integrated marketing, stakeholder relations, and the role of destination marketing/marketing organizations. Emphasis on written communication. Pre: 101.
Strategic management in the travel/hospitality industry. Case study analysis, discussion and written reports, covering strategies, management problems and industry issues. Emphasis on writing instruction. A-F only. Pre: 301, 302, 303, 304, 305 and graduating senior.
Advanced level of discussion in terms of transportation, including management, economics, strategy, regulation, operating performance, fleet management, and network management. Pre: 101. Recommended: 350 and/or 353.
Introduction to the process of developing Environmental Management Systems that address the principles outlined in ISO14001:2015. Repeatable one time. Junior standing or higher. A-F only. (Spring only) (Cross-listed as OCN 442 and PLAN 442)
(B) tourism planning; (C) advanced travel industry management; (D) advanced hospitality management; (E) advanced hotel management; (F) advanced restaurant management; (G) advanced tourism management; (H) advanced recreation management; (I) advanced leisure management; (J) advanced transportation management; (K) advanced travel industry management education; (M) advanced travel industry management technology; (N) advanced meetings, incentives, conventions, and exhibition management; (O) advanced food and beverage management; (P) leadership and advanced human resources; (Q) advanced assets management. Repeatable five times with consent for (B), (C), (D), (E), (F), (G), (H), (I), (J), (K), (M), (N); repeatable six times for (O), (P), and (Q). TIM majors only. A-F only for (O), (P), and (Q).
Enrollment for degree completion. Pre: master’s Plan B or C candidate with consent.
Analysis of methodologies appropriate for research in travel industry management. Survey of the literature of applied techniques and approaches including exploratory approaches. Familiarization with research design and implementation of development of research proposals. Pre: graduate standing or consent.
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: graduate standing or consent.
Planning, implementation, management, evaluation, and impact of information and electronic communication technologies, including e-commerce applications in the travel industry. Analysis of new information technology use as an area of research and strategic application. Pre: graduate standing or consent.
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: graduate standing or consent.
Advanced human relations and operating issues; use of accounting, behavioral, financial, marketing, and informational systems in managing hospitality organizations. Pre: graduate standing or consent.
Advanced study analysis of economics and management of passenger transportation systems serving the travel industry. Emphasis on topics such as government policy, transport economics, marketing and management, and the relationships between transportation systems and tourism development. Pre: graduate standing or consent
International trade theory and regional analysis methodologies applied to tourism and the service industry, including travel balance account, inter-regional transactions flow, economic impacts, environmental economics, demand theory and forecasting. A-F only. Pre: graduate standing or consent.
Applications of financial analysis to both the domestic and international travel industry. TIM majors only. A-F only. Pre: graduate standing or consent.
Integration of concepts and application of knowledge and skills from other courses to a selected field study project. Pre: any two 600-level TIM courses completed and a third concurrent; or consent.
Independent project or paper under faculty supervision in lieu of Plan A, TIM 700 thesis. Requires proposal approved by supervisor and graduate chair prior to registration. A-F only. Pre: three 600-level TIM courses completed or consent.
Integration of learning through analysis of policy issues, trends, and problems in the travel industry. A-F only. Pre: three 600-level TIM courses completed or consent.
Independent study of approved, advanced reading with faculty supervision. Requires proposal prepared by student and approved by supervisor and graduate chair before registration. Repeatable one time.
Independent supervised research. Formal and oral written presentation of research findings. Repeatable up to six credits.