Hospitality and Event Management Course Descriptions

ADHM 140 - Introduction to the Hospitality Industry (3 Credits)
Overview of the hospitality industry; its history, components, career opportunities, development, and future trends with application to food service, lodging, and travel. F

ADHM 141 - Tourism and International Travel (3 Credits)
Application of management principles and theories to tourism with emphasis on tourism components, recreational activities, international travel, and social, economic, and environmental impacts of the global tourism industry. This course provides fundamental knowledge of tourism impacts, global events and trends, destination management, tourist behaviors, and tourism marketing. S

ADHM 241 - Hospitality Accounting (3 Credits)
Basic financial hospitality accounting concepts and practices. Interpretation of accounting and financial control systems in management decision making; uniform system of accounts, departmentalized costing procedures; ration analysis; budgeting, financial statement analysis and interpretation. Prereq: ACCT 102, ADHM 140, 141. F

ADHM 301 - Foundation of Event Management (3 Credits)
This course explores the multidisciplinary nature of events management and provides the student with professional knowledge they need in order to succeed in the events industry. F

ADHM 360 - Lodging Operations Management (3 Credits)
This course examines the development of the lodging industry and current trends. Organization and administration of lodging operations including front desk, housekeeping, laundry, sales/marketing, management, and other positions common to lodging operations. Prereq or Co-Req: ADHM 140, 141. S


ADHM 381 - Hospitality Marketing and Sales (3 Credits)
Basic marketing theory and contemporary practice as adapted to the hospitality industry. Emphasis on consumer behavior, market opportunities, marketing research and strategies, and marketing plans. Prereq: ADHM 140, 141. S

ADHM 384 - Beverage Operations (3 Credits)
Identification and evaluation of beverages served in hospitality establishments with a focus on making quality decisions. Beverages presented will include alcohol (spirits, wines, liqueurs, and beer), coffee, tea, soft drinks, and mineral waters. Prereq: ADHM 140 or 141 and students must be 21 years of age or older. S

ADHM 401 - Event Planning and Production (3 Credits)
This course provides practical application of event management and covers planning and production of events for a corporation, association, or special group.  The roles and responsbilities of event professionals are examined.  Emphasis is on event planning process and a step-by-step method for producting events. Prereq: ADHM 301. S


ADHM 403 - Resort Development and Management (3 Credits)
Study and application of concepts in the development and management of a successful resort. The course includes discussions on resort planning, marketing, and finance. Prereq: ADHM 140 or 141. F

ADHM 404 - Restaurant Operations Management (3 Credits)

Application of food, beverage, and service management principles in a commercial foodservice setting with emphasis on challenges, responsibilities, and current trends associated with operations management. Co-Req: ADHM 404L. F

ADHM 404L - Restaurant Operations Management Laboratory (2 Credits)

This course is a student-driven quantity food production experience focusing on practical applications of commercial foodservice management principles in an upscale dining setting. Co-req: ADHM 404. F

ADHM 405 - Casino Operations (3 Credits)

Methods, procedures, and ethical principles utilized in managing a casino operation. Gaming regulations and taxes, mathematics of casino games, casino management, and marketing are addressed. Prereq: Junior standing. F


ADHM 406 - Professional Club Management (3 Credits)
Exploration of the topics involved in club management. Topics discussed include history and current trends of public and private clubs, country clubs, food and beverage service, marketing, and event and financial management. Prereq: ADHM 140 or ADHM 141 and at least junior standing. F

ADHM 411 - Food and World Cultures (3 Credits)
An integrated approach to the study of foods and cultures. Food influences on demography, habitat, social traditions and settings, social status, religious beliefs, gender, and environmental considerations. History, concepts, and principles of cultures and cuisines. F, SU (on-line)

ADHM 425 - Experiential Retailing (3 Credits)
Explore experiential retailing of products, services and experiences that encompass utilitarian and hedonic consumption. Apply strategies for planning, developing, and presenting products or services to create a total consumer experience. Prereq: ADHM 140 or ADHM 171 or MGMT 320 or MRKT 320.{Also offered for graduate credit - see ADHM 625.} SU

ADHM 435 - Cost Controls in Hospitality and Food Service Systems (3 Credits)
Provides fundamental knowledge of hospitality managerial accounting, cost controls, and financial management. Includes financial statement analysis, cost concepts, cost-volume-profit analysis, calculating and controlling food and beverage costs, pricing, and capital budgeting. Prereq: ADHM 241. {Also offered for graduate credit - see ADHM 635.} S

ADHM 467 - Hospitality Law (3 Credits)
Legal considerations of hospitality property management and exploration of important legislation. Legal rights, liabilities and responsibilities of the operator in conjunction with management policies. Prereq: Senior standing. F


ADHM 479 - Hospitality Industry Management Strategies (3 Credits)
Capstone course for HTM majors. Includes opportunities to analyze hospitality issues, make strategic business decisions, and solve practical problems through case studies and simulations. Prereq: ADHM 360 and ADHM 435, Senior standing. S

ADHM 489 - Study Tour (1 - 3 Credits)

Faculty-directed tour to key fashion, design, tourism destinations, or business centers in the U.S. and abroad. Visits to off-campus destinations provide students contact with practicing professionals as they are exposed to the fast pace of a changing global industry. May be repeated. Prereq: ADHM 140 or 160, 171.

ADHM 491 - Seminar (1 – 3 Credits)

ADHM 496 - Field Experience (3 Credits) Summer internship only
Prereq: Junior standing

ADHM 635 - Cost Controls in Hospitality and Food Service Systems (3 Credits)
Provides fundamental knowledge of hospitality managerial accounting, cost controls, and financial management. Includes financial statement analysis, cost concepts, cost-volume-profit analysis, calculating and controlling food and beverage costs, pricing, and capital budgeting. Prereq: ADHM 241.{Also offered for undergraduate credit - see ADHM 435}.

EMGT 461 - Business Continuity and Crisis Management (3 Credits)
This course provides an overview of planning and management principles applicable to business or operational resumption following an emergency. The emphasis will be on minimizing the impact of a disaster on business operations. {Also offered for graduate credit - see EMGT 661.}

UNIV 396 - Field Experience (3 Credits)
May qualify for 3 credits of Professional Hospitality Electives (contact program for details).


Frequently Asked Questions

Q: What personal characteristics make for a successful graduate of this program?
A: People-oriented and service-minded individuals tend to perform well in the program. Students who work well with others are better prepared for the collaborative work environments they would experience in the field.

Q: Is this program accredited?
A: The program was established in 1985 and initial accreditation was received in 2004 from the Accreditation Commission for Programs in Hospitality Administration (ACPHA). The most current renewal was received in 2017. We are the only 4-year program in North Dakota accredited by ACPHA.

Q: Is a business minor required for this degree?
A: Yes, the Business minor is required to obtain the HTM degree. The minor does allow you to choose four business electives tailored to your field of interest in addition to the core courses.

Q: What courses will give me a broad scope to help determine if this is the right major for me??
A: The program offers two introductory courses that are open to all majors. These are ADHM 140 (Introduction to the Hospitality Industry) and ADHM 141 (Tourism and Travel Management).

Q: Is an internship required?  Where do students go for internships?  Are internships paid?  Are we placed into an internship site or must we find our own?
A: Yes, a summer internship (ADHM 496 Field Experience) is required after students reach Junior standing (60 credits). Students are required to complete 240 hours at a hospitality or tourism organization of their choice, with approval from the internship coordinator. Although students are encouraged to seek paid internships, this will depend on the internship sponsor. Students consult with their academic advisors early in the program and with the internship coordinator once eligible to enroll in the class.

View more frequently asked questions ⇒



Let's get started!

Hospitality and Event Management
Jeongdoo Park
Associate Professor/Program Coordinator of Hospitality and Event Management 
E. Morrow Lebedeff Hall 304
Fargo, ND 58108-6050
Phone: 701-231-8224
Fax: 701-231-5273

Top of page