Hospitality and Tourism Management

Hospitality and Tourism Management (HTM) can be a business major in either a Bachelors of Science, or a Bachelors of Arts. Graduate students graduate with a Masters of Business Administration, a Masters or Science, or a Doctorate of Philosophy in Hospitality and Tourism Management. It is a focus that is studied by individuals that are intending to work in the Hospitality Industry, examples of which are; Hotels, Resorts, Casinos, Restaurants, and Events. Hospitality management studies - the academic study of the running of hotels, restaurants, and travel and tourism-related business
Within the HTM Focuses generally:
Food Management and Operations (Examples: Food Science, Food Selection and Preparation, Food and Beverage Operations)
Lodging Operations (Examples: Hotel Operations, Resort Management, Lodging Management, Financial Management and Cost Control for Hospitality Organizations)
Global Tourism (Examples: Travel and Tourism Management, Tourism Analysis, Hospitality and Research Methods)
Sustainable Tourism (Examples: Natural Destination Management, Responsible Tourism, Green Tourism and Eco-Tourism, Alternative and more Environmentally friendly ways of working within the whole Tourism industry)
Tourist Attractions Management (Examples: Heritage Attractions, Arts and Cultural Attractions, Industrial Attractions, City Based Attractions, Retail Attractions, Natural Attractions)
Entertainment Management (Examples: Theme Park Management, Theatre Management, Cinema Management, Museology, Live Music and Music Festival Management).
Event Management (Examples: Hospitality Sales, Catering Management, Hospitality Marketing Management)

Culinary art is the art of cooking. The word "culinary" is defined as something related to, or connected with, cooking or kitchens. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skillfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, fast food chain store franchises, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.