Hospitality and Tourism Management BS

Kevin Walker teaching
 

Hospitality and Tourism Management BS

Management and hospitality combined with technology and data analytics to improve the guest experience and reshape the hospitality and tourism industry worldwide. This four year undergraduate program at RIT Croatia, delivered in Dubrovnik, prepares students for professional and managerial positions in the economy and tourism fields. 

96%

Outcome Rate of RIT Croatia graduates who have entered the workforce and/or have continued studies within six months after graduation (class of 2023)

800

working hours of co-op minimum 

29%

of all registered co-ops related to HTM program are conducted internationally

Overview

This is a multidisciplinary, four-year program that provides an ideal balance of hands-on experience and theoretical knowledge in economy, tourism, and hospitality. The main emphasis is on the disciplines of marketing, communication, finances, hospitality management, hotel management, micro and macroeconomics, entrepreneurship, and the application of these areas to international hospitality and tourism. Aside from studying in English, students learn another foreign language and can choose from German, Italian, Spanish, or French.  

Students have the option of completing one of the following two concentrations through elective courses: 

  • Entrepreneurship in the Hospitality Industry  
  • Designing Luxury Experience 

Read the detailed Program Delivery Plan

Acquired Skill Set

You will develop the following set of skills and become proficient in: 

  • manage small and medium enterprises, 
  • draft an effective business plan and strategy, 
  • recognize trends in tourism and how they affect the business, 
  • make strategic plans and manage destinations, resorts, hotels, and travel agencies, 
  • design and implement marketing strategies, 
  • manage integrated marketing communications, 
  • apply modern information and communication technologies in business processes, 
  • organize events such as conferences, sports events, and meetings, 
  • manage finances and accounting, 
  • manage international quality standards, 
  • manage human resources, 
  • apply contemporary micro and macroeconomics business principles, 
  • draft an effective business plan and strategy, 
  • position a company or a tourist entity on the global market. 

Choose a minor and expand knowledge about area of your interest

American higher education system enables students to choose a minor. It is a related set of academic courses that enables students to expand their knowledge; for example, you can choose a Sociology/Anthropology minor and combine it with the Hospitality and Tourism Management courses. 

The benefits of having a minor are multiple; from being visible on a university transcript to enabling a student to develop another area of professional expertise or personal interest and showcase depth in more than one discipline. 

You can find out more about minors available for the Hospitality and Tourism Management program.

Connect with Us

Inquire for more information Apply now

Careers and Cooperative Education

Typical Job Titles 

Event Manager Events & Wedding Planner
F&B Manager Hotel General Manager
Hotel Sales and Marketing EU Project Manager
Consultant Operation Manager

Minimum 800 hours of work experience 

What’s different about an RIT Croatia education? It’s the career experience you gain by completing cooperative education with top companies in every single industry. You’ll earn more than a degree. You’ll gain real-world career experience that sets you apart. 

The program is focused on hands-on experience from Day 1; therefore students are required to complete minimum 800 hours of cooperative education (co-op) or internship placements. This hands-on experience provides students with a valuable professional experience and gives them a competitive advantage in launching their careers. Students work for local and international renowned companies learning about service management from the best.  

Co-op is usually completed in the summer following the sophomore and junior years. Co-op is planned, monitored, and evaluated by the student, the co-op counselor, and the employing firm. 

Curriculum

View Printable Curriculum

HTM Curriculum

Course Sem. Cr. Hrs.
First Year
ACCT-110
Financial Accounting
An introduction to the way in which corporations report their financial performance to interested stakeholders such as investors and creditors. Coverage of the accounting cycle, generally accepted accounting principles, and analytical tools help students become informed users of financial statements. (This course is available to RIT degree-seeking undergraduate students.) Lecture 3 (Fall, Maymester).
 3
ACCT-210
Management Accounting
Introduction to the use of accounting information by managers within a business. Explores the value of accounting information for the planning and controlling of operations, assessing the cost of a product/service, evaluating the performance of managers, and strategic decision-making. (Prerequisites: ACCT-110) Lecture 3 (Spring, Maymester).
 3
HSPT-225
Hospitality and Tourism Management Fundamentals
Hospitality and tourism industry is one of the largest industries in the world. This introductory course provides students with an overview of hospitality industry and segments of travel and tourism. Students are introduced to career opportunities and skills needed to succeed in the specific hospitality and tourism fields. Students examine the growth and development of industry segments and their distinguishing characteristics, current issues and trends. Students will learn about the interdependence of the various industry players and the roles of these diverse participants within the industry. The concepts and practices of hospitality management are examined and discussed. Lecture 3 (Fall).
 3
HSPT-155
Food and Travel
This course introduces students to the concept of food in the hospitality and service industry as representative of a location’s culture and values. The course analyzes the existing and emerging client base and delves deeply into the topic of trends and opportunities based on food and beverage. Students will examine the importance of service chains where understanding and knowledge of regional/international food plays a vital role in new product development. This course is an exploration of the combined food and travel experience, providing students with the knowledge sets required to meet today’s international food travelers’ desires and expectations. Lecture 3 (Spring).
 3
MGMT-101
Business 1: Introduction to Business Communication, Planning & Analysis
This is the first of a two-course sequence, 4 credit year long experience, comprising the freshman-integrated experience. In Business 1, students will be introduced to the key functional areas of business, discuss current factors, events, and trends that impact business, build professional, personal leadership, communication, and teamwork skills, and evaluate business decisions, and the business plan process. By understanding the key functions of business and analyzing business decisions in Business 1, students will be able to then develop their own business ideas in Business 2.Co-requisite: MGIS-101 or equivalent course).
 3
MGMT-102
Business 2: Business Planning and Professional Development
This course, the second course in the First-year Business Sequence, applies technology tools to create well defined and complete business plans. Students will develop websites and other marketing and process tools to take their business concept outlined in Business 1 to a final business plan for review with an outside board. (Prerequisites: MGMT-101 or equivalent course.) Lecture 3 (Spring).
 3
MATH-101
General Education - Elective - College Algebra
This course provides the background for an introductory level, non-trigonometry based calculus course. The topics include a review of the fundamentals of algebra: solutions of linear, fractional, and quadratic equations, functions and their graphs, polynomial, exponential, logarithmic and rational functions, and systems of linear equations. Lecture 3 (Fall)
 3
MATH-161
Applied Calculus
This course is an introduction to the study of differential and integral calculus, including the study of functions and graphs, limits, continuity, the derivative, derivative formulas, applications of derivatives, the definite integral, the fundamental theorem of calculus, basic techniques of integral approximation, exponential and logarithmic functions, basic techniques of integration, an introduction to differential equations, and geometric series. Applications in business, management sciences, and life sciences will be included with an emphasis on manipulative skills. Prerequisite: C- or better in MATH-101, MATH-111, MATH-131, NMTH-260, NMTH-272 or NMTH-275 or Math Placement Exam score greater than or equal to 45.
4
UWRT-100
General Education Elective: Critical Reading and Writing
This course is designed to help students develop the literacy practices they will need to be successful in their First-Year Writing course. Students will read, understand, interpret, and synthesize a variety of texts. Assignments are designed to challenge students intellectually, culturally and rhetorically. Through inquiry-based assignment sequences, students will improve their writing by developing academic research and literacy practices that will be further strengthened in First-Year Writing. Particular attention will be given to critical reading, academic writing conventions, and revision. Small class size promotes frequent student-instructor and student-student interaction. The course also emphasizes the principles of intellectual property and academic integrity in academic writing.
 3
UWRT-150
General Education Elective; Writing Intensive: FYW: Writing Seminar
Writing Seminar is a three-credit course limited to 19 students per section. The course is designed to develop first-year students’ proficiency in analytical and rhetorical reading and writing, and critical thinking. Students will read, understand, and interpret a variety of non-fiction texts representing different cultural perspectives and/or academic disciplines. These texts are designed to challenge students intellectually and to stimulate their writing for a variety of contexts and purposes. Through inquiry-based assignment sequences, students will develop academic research and literacy practices that will be further strengthened throughout their academic careers. Particular attention will be given to the writing process, including an emphasis on teacher-student conferencing, critical self-assessment, class discussion, peer review, formal and informal writing, research, and revision. Small class size promotes frequent student-instructor and student-student interaction. The course also emphasizes the principles of intellectual property and academic integrity for both current academic and future professional writing.
 3
YOPS-10
RIT 365: RIT Connection
RIT 365 students participate in experiential learning opportunities designed to launch them into their career at RIT, support them in making multiple and varied connections across the university, and immerse them in processes of competency development. Students will plan for and reflect on their first-year experiences, receive feedback, and develop a personal plan for future action in order to develop foundational self-awareness and recognize broad-based professional competencies. Lecture 1 (Fall, Spring).
 0
Second Year
ECON-101
General Education,Global Perspective: Principles of Microeconomics
Microeconomics studies the workings of individual markets. That is, it examines the interaction of the demanders of goods and services with the suppliers of those goods and services. It explores how the behavior of consumers (demanders), the behavior of producers (suppliers), and the level of market competition influence market outcomes. Lecture 3 (Fall).
 3
ECON-201
General Education,Elective: Principles of Macroeconomics
Macroeconomics studies aggregate economic behavior. The course begins by presenting the production possibilities model. This is followed by a discussion of basic macroeconomic concepts including inflation, unemployment, and economic growth and fluctuations. The next topic is national income accounting, which is the measurement of macroeconomic variables. The latter part of the course focuses on the development of one or more macroeconomic models, a discussion of the role of money in the macroeconomy, the aggregate supply-aggregate demand framework, and other topics the individual instructor may choose. (Prerequisites: ECON-101) Lecture 3 (Spring).
 3
STAT-145
General Education,Mathematical Perspective A: Introduction to Statistics I
This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used. (Prerequisite: MATH-101.) Lecture 3 (Fall, Maymester).
 3
STAT-146
General Education,Mathematical Perspective B: Introduction to Statistics II
This course is an elementary introduction to the topics of regression and analysis of variance. The statistical software package Minitab will be used to reinforce these techniques. The focus of this course is on business applications. This is a general introductory statistics course and is intended for a broad range of programs. (Prerequisites: STAT-145 or equivalent course.) Lecture 6 (Spring, Summer).
 4
SOCI-102
General Education,Social Perspective: Foundation of Sociology
Sociology is the study of the social world and socialization processes. Sociologists study the broader picture of how societies are structured and organized through a macro-sociological analysis as well as how individuals create their own social reality symbolically through their interactions with others in a micro-sociological analysis. Students in this course will learn the fundamentals of each approach and come away with a sociological framework which they can critically apply to their own lives. Lecture 3 (Fall).
 3
MKTG-230
Principles of Marketing
An introduction to the field of marketing, stressing its role in the organization and society. Emphasis is on determining customer needs and wants and how the marketer can satisfy those needs through the controllable marketing variables of product, price, promotion and distribution. (This class is restricted to undergraduate students with at least 2nd year standing.) Lecture 3, (Fall).
 3
MGMT-035
Careers in Business
This course consists of a series of workshops designed to introduce business students to the skills needed to be successful in job and coop searches and applications to graduate schools. Students will establish their career goals, create material (e.g., resume, cover letter), and acquire skills needed to achieve these goals. (AL2,3,4-DegS) Lecture 15 (Fall).
 0
FINC-220
Financial Management
Basic course in financial management. Covers business organization, time value of money, valuation of securities, capital budgeting decision rules, risk-return relation, Capital Asset Pricing Model, financial ratios, global finance, and working capital management. Prerequisites: (ECON-101 or ECON-201) and ACCT-110 and (STAT-145 or STAT-251 or CQAS-251 or MATH-251 or MATH-252 or STAT-205).
 3
INTB-225
General Education,Elective: Global Business Environment
Being an informed global citizen requires an understanding of the global business environment. Organizations critical to the development of the global business environment include for-profit businesses, non-profits, governmental, non-governmental, and supranational agencies. This course introduces students to the interdependent relationships between organizations and the global business environment. A holistic approach is used to examine the diverse economic, political, legal, cultural, and financial systems that influence both organizations and the global business environment. (This course is available to RIT degree-seeking undergraduate students. Lecture 3 (Spring).
 3
French Immersion 8
MLFR-201
Beginning French I
This is the first course in a two-course sequence. The sequence provides students without prior exposure to the language with a sound basis for learning French as it is used today in its spoken and written forms. The goal of the sequence is proficiency in communication skills with an emphasis on oral proficiency. The sequence also acquaints students with contemporary culture and life in French-speaking countries. Students must take placement exam if this is their first RIT class in French and they have some prior study of French.
MLFR-202
Beginning French II
This is the second course in a two-course sequence. The sequence provides students without prior exposure to the language with a sound basis for learning French as it is used today in its spoken and written forms. The goal of the sequence is proficiency in communication skills with an emphasis on oral proficiency. The sequence also acquaints students with contemporary culture and life in French-speaking countries. Prerequisite: MLFR 201.
German Immersion 8
MLGR-201
Beginning German I
This is the first course in a two-course sequence. The sequence provides students without prior exposure to the language with a sound basis for learning German as it is used today in its spoken and written forms. The goal of the sequence is proficiency in communication skills with an emphasis on oral proficiency. The sequence also acquaints students with contemporary culture and life in the German-speaking countries. Students must take a placement exam if this is their first RIT class in German and they have some prior study of German.
MLGR-202
Beginning German II
This is the second course in a two-course sequence. The sequence provides students without prior exposure to the language with a sound basis for learning German as it is used today in its spoken and written forms. The goal of the sequence is proficiency in communication skills with an emphasis on oral proficiency. The sequence also acquaints students with contemporary culture and life in the German-speaking countries.
Italian Immersion 8
MLIT 201
Beginning Italian I
This is the first course in a two-course sequence. The sequence provides students without prior exposure to the language with a sound basis for learning Italian as it is used today in its spoken and written forms. The goal of the sequence is proficiency in communication skills with an emphasis on oral proficiency. The sequence also acquaints students with contemporary culture and life in the Italian-speaking countries. Students must take placement exam if this is their first RIT class in Italian and they have some prior study of Italian.
MLIT 202
Beginning Italian II
This is the second course in a two-course sequence. The sequence provides students without prior exposure to the language with a sound basis for learning Italian as it is used today in its spoken and written forms. The goal of the sequence is proficiency in communication skills with an emphasis on oral proficiency. The sequence also acquaints students with contemporary culture and life in the Italian-speaking countries. Prerequisite: MLIT 201.
Russian Immersion 8
MLRU-201
Beginning Russian I
Beginning Russian I introduces the Russian Language and builds foundational skills in speaking, listening, reading, and writing. Grammar is introduced within conversational topics. The course is very interactive and students learn how to communicate on selected topics, creating dialogues and acting out real world situations. Students who have prior knowledge in Russian should take placement test before enrolling into the class. Beginning Russian I introduces the Russian Language and builds foundational skills in speaking, listening, reading, and writing. Grammar is introduced within conversational topics. The course is very interactive and students learn how to communicate on selected topics, creating dialogues and acting out real world situations. Students who have prior knowledge in Russian should take placement test before enrolling into the class.
MLRU-202
Beginning Russian II
Beginning Russian II works on further development of communicative skills within conversational topics. Students learn more vocabulary and grammar and writing given topics are able to have conversations, read, and write in the target language. Students must take the placement exam and consult their program coordinator if this is their first RIT Russian class, and they have some prior study of Russian. Prerequisite: MLRU-201.
Spanish Immersion 8
MLSP-201
A: Beginning Spanish I
Beginning Spanish IA is for true beginners of Spanish: those who have never studied the language or have very little recollection of it (the latter as acknowledged by placement test results). This course introduces the Spanish language and the culture of Hispanic countries to beginners, and provides a basic foundation in all skills in Spanish (speaking, listening, reading, writing, culture) through intensive practice in a variety of media. Language work progresses from autobiographical information, through the present tense, to preliminary work in the past tenses. Students must take the placement exam if this is their first RIT class in Spanish and they have some prior study of Spanish.
MLSP-202
Beginning Spanish II
This course continues the basic grammatical structures, vocabulary and situations of first-year Spanish, with foundation work in all skills (speaking, listening, reading, writing, culture). Beginning Spanish II continues work in the past tenses and includes work on the subjunctive mood, plus the future and conditional tenses. Students work on paragraph-length speech and writing, and move toward readiness for conversation and composition. Prerequisites: MLSP-201A.
Third Year
HSPT-375
Customer Experience Management
The overall objectives of this course are twofold. This course first examines the development, management, and improvement of service delivery systems used by service organizations (i.e., hotels, restaurants, travel agencies, and health care) on the supply side through the lens of quality management. Secondly, the course examines customer requirements on the demand side by focusing upon how customer experience design shapes customers’ thoughts, actions, and decision processes. Students will learn techniques used for diagnosis, measurement, and continuous improvement of successful customer experience. There are three major sections in this course. Section 1 focuses on understanding the paradigm of customer experience, identifying the drivers of customer satisfaction, formulating strategies to optimize the customer experience, and managing service operations through the development of a service blueprint. Section 2 focuses on the role of exponential technologies, such as artificial intelligence, robotics, augmented reality, virtual reality, and data analytics, in creating exceptional customer experiences. Section 3 discusses the creation of exceptional luxury customer experiences, incorporating technology, and describing how brands go beyond traditional branding frameworks to create luxury experiences. Lecture 3 (Fall).
 3
MGMT-215
Organizational Behavior
As an introductory course in managing and leading organizations, this course provides an overview of human behavior in organizations at the individual, group, and organizational level with an emphasis on enhancing organizational effectiveness. Topics include individual differences, work teams, motivation, communication, leadership, conflict resolution, organizational culture, and organizational change. (This class is restricted to undergraduate students with at least 2nd year standing.) Lecture 3 (Fall).
 3
HSPT-335
Food and Beverage Management
This course will provide the student with the knowledge needed for the effective management of food service operations. Students will identify trends in the food and beverage industry, learn food and beverage management principles and understand how providing exceptional guest service can maximize profits in the hospitality industry. Topics will include food and beverage purchasing, inventory, costing, service styles, financial controls, menu design, sanitation, safety, ethics, food service automation, hardware and software, legal concerns, equipment selection, and service innovations in the design and layout of food establishments. (Prerequisite: HSPT-215 or equivalent course.) Lecture 3 (Fall).
 3
HSPT-315
Lodging Operations Analytics and Management
This class includes an overview of hotel management from its opening to continuing operations. It focuses on the integrated functions of the front office, housekeeping, engineering, security, food & beverage, human resources, and accounting, as well as considering their roles individually. Students will apply revenue management principles (e.g., capacity management, duration control, demand and revenue forecasting), costing (e.g., budgeting, marginal costing, standard costing and variance analysis, labor accounting, balanced scorecard) and interpret hospitality financial statements (uniform system of accounts for lodging and restaurants) to understand and manage organizational performance. The course addresses foundational metrics and definitions used by the hotel industry and provides an opportunity to complete a certification exam (CHIA: Certification in Hotel Industry Analytics) by STR through the American Hotel and Lodging Educational Institute. (Prerequisites: ACCT-110 and HSPT-225 or equivalent courses.) Lecture 3 (Spring).
 3
DECS-310
Operations Management
A survey of operations and supply chain management that relates to both service- and goods- producing organizations. Topics include operations and supply chain strategies; ethical behavior; forecasting; product and service design, including innovation and sustainability; capacity and inventory management; lean operations; managing projects; quality assurance; global supply chains; and the impacts of technology. (Prerequisites: STAT-145 or MATH-251 or equivalent courses.) Lecture 3 (Spring).
 3
HSPT-372
Entrepreneurship in Hospitality Industry Concentration,Hospitality Entrepreneurship in Global Economy
Entrepreneurship in hospitality and tourism is recognized as providing many benefits, including economic growth, job creation, and innovation, to regions and economies. This course will provide an introduction and overview to entrepreneurship in the hospitality industry and the creation of new enterprises at the national, firm, and individual levels. Various models and case studies from the world of hospitality will be employed to analyze opportunities and to provide real world, global hospitality examples of relevant issues. Venture financing and entrepreneurial strategies for hospitality businesses will receive particular attention. Significant time will be devoted to translating entrepreneurs’ (students’) visions and identified hospitality-related opportunities into creating a business plan. This business plan will provide a blueprint for starting and running a new hospitality enterprise. The focus will be on developing a viable “real world” hospitality venture with practical considerations that is supported by financial modeling and projections. Lecture 3 (Spring).
 3
HSPT-377
Designing Luxury Experience Concentration- Hospitality Luxury Operations Design
The exceptional and changing nature of high-end tourism (experiential, emotional, authentic, individualized, etc.) suggests that luxury tourism professionals require a unique set of skills. As such, this course will provide students with the theoretic foundations to luxury service design, preparing them to operate in today’s luxury segment and enabling them to create and manage personalized experiences. Luxury service design is a holistic design process operating in the realm of constant uncertainty and change, i.e. chaos that arises from the contextual nature of personalized service and the ambition to solve problems that customers do not even know they have. Consequently, the chaos comes from the customers by default because they, by wanting personalization, resent standardization, which in turn means that organizations have to rearrange their stratagems in real time around what they hear from their clients. The luxury service design must therefore use skills from a variety of disciplines (design, psychology, management and process engineering) to develop models of co-creation of unique value with each individual customer, i.e. personalized experience in the process of continuous experiment. Tools like market analysis, active listening, analysis of customer behavior, mapping, heat-mapping, blueprinting, service marketing, complex service networks and imagineering will help to discern the new opportunities for value creation in the convergence of customers’ needs and desires, technological capabilities, and organizational innovations, taking customers beyond their current horizon of cognition. Lecture 3 (Spring).
 3
HSPT-499
Co-op (summer)
Career-related work experience. Employment within the food, hospitality or tourism service management industries is monitored by the Hospitality and Service Management Program and the Office of Cooperative Education and Career Services. Coop work is designed for the student to experience progressive training on the job as related to the academic option. Sophomores begin co-op the summer following their second-year studies. Graduation requirement: 2 coops. Department permission is required. (Academic Level 2 thru 4, Degree Seeking students.) CO OP (Fall, Spring, Summer).
 0
ENGL-210
General Education Elective; Artistic Perspective & Writing Intensive: Literature and Cultural Studies
In this course, students will study literature, movements, and writers within their cultural contexts and in relation to modes of literary production and circulation. Students will hone their skills as attentive readers and will engage with literary analysis and cultural criticism. The class will incorporate various literary, cultural, and interdisciplinary theories--such as psychoanalytic theory, feminist and queer theories, critical race studies, and postcolonial theory. Using these theoretical frameworks in order to study texts, students will gain a strong foundation for analyzing the ways literary language functions and exploring the interrelations among literature, culture, and history. In doing so, they will engage issues involving culture, identity, language, ethics, race, gender, class, and globalism, among many others.
 3
ENVS-150
General education Elecive;Natural Science Inquiry Perspective; Scientific Principles Perspective;Science / Math Literacy: Ecology of the Dalmatian Coast
This course is an introduction to population, community, and ecosystem ecology; stressing the dynamic interrelationships of plant and animal communities of the Dalmatian Coast. The course includes such ecological concepts as energy flow and trophic levels in natural communities, population and community dynamics, biogeography and ecosystem ecology. Field trips to local Croatian ecosystems are included.
 4
MLFR-301
Intermediate French I
This is the first course of a course of a two-course sequence at the intermediate level. The sequence provides students with the tools necessary to increase their ability to function in French. Communicative activities, contemporary texts, vocabulary study, and grammar are used to expand all communication skills, especially oral proficiency. This sequence continues to address issues of contemporary French life and culture as well as the cultures of the Francophone world. Prerequisite: MLFR-202.
 3
MLGR-301
Intermediate German I
This is the first course of a two-course sequence at the intermediate level. The sequence provides students with the tools to increase their ability to function in German. Communicative activities, contemporary texts, and the study of vocabulary and grammar are used to expand all communication skills, especially oral proficiency. This sequence continues to address issues of contemporary German life and culture. Prerequisite: MLGR-202
 3
MLGR-302
Intermediate German II
This is the second course of a two-course sequence at the intermediate level. The sequence provides students with the tools to increase their ability to function in German. Communicative activities, contemporary texts, the study of vocabulary and grammar are used to expand all communication skills, especially oral proficiency. This sequence continues to address issues of contemporary German life and culture
3
MLIT-301
Intermediate Italian I
This is the first course of a two-course sequence at the intermediate level. The sequence provides students with the tools to increase their ability to function in Italian. Communicative activities, contemporary texts, and the study of vocabulary and grammar are used to expand all communication skills, especially oral proficiency. This sequence continues to address issues of contemporary Italian life and culture. Prerequisite: MLIT-202.
 3
MLIT-302
Intermediate Italian II
This is the first course of a two-course sequence at the intermediate level. The sequence provides students with the tools to increase their ability to function in Italian. Communicative activities, contemporary texts, and the study of vocabulary and grammar are used to expand all communication skills, especially oral proficiency. This sequence continues to address issues of contemporary Italian life and culture. Prerequisite: MLIT-301.
 3
MLRU-301
Intermediate Russian I
Intermediate Russian I starts second year of Russian language study. Students learn new topics with more complex language structures. Students are prepared for speaking on the topics as well as constructing free conversations in Russian. Students continue to develop their functional skills on an intermediate level. Students must take the placement exam and consult their program coordinator if this is their first RIT Russian class, and they have some prior study of Russian. Prerequisite: MLRU-202.
 3
MLRU-302
Intermediate Russian II
Intermediate Russian II continues the second year of Russian language study. Students learn more new topics and continue developing conversational and functional skills on an intermediate level. They are able to have conversation on a variety of topics. Students are beginning to read more complex text and write essays on the topics. Students must take the placement exam and consult their program coordinator if this is their first RIT Russian class, and they have some prior study of Russian.
 3
MLSP-301
Intermediate Spanish I
This is the first course in the Intermediate Spanish sequence (second year). Intermediate Spanish I is a course in Conversation, along with grammar review and culture study. Emphasis is on tourist survival situation dialogues, various forms of conversation, and registers of formality. The basic skills learned in the first year courses are now put into practice. Students must take the placement exam if this is their first RIT Spanish class, and they have some prior study of Spanish. Prerequisite: MLSP-202.
 3
MLSP-302
Intermediate Spanish II
This is the second course in the Intermediate Spanish sequence (second year). Intermediate Spanish II is a Composition course, emphasizing grammar review, composition, business-letter writing, Spanish for the Professions, and culture, while also including work in speaking and listening. The basic skills learned in the first year courses are now put into practice. In addition to the language work, there is significant work on cultural topics of Spanish-speaking countries at the intermediate level: both formal and informal culture (the arts and daily behavior). Students must take the placement exam if this is their first RIT Spanish class, and they have some prior study of Spanish. Prerequisite: MLSP-301.
 3
Fourth Year
MGMT-560
Strategic Management
A capstone course drawing upon major business functions—accounting, finance, marketing, operations management, and organizational theory and how strategic managers integrate functional theories and concepts to create competitive advantage. The course provides an integrated perspective of business organizations toward the achievement of enhanced profitability and a sustainable competitive advantage. Topics include the analysis of business environments, industry attractiveness, and competitive dynamics. Students learn how to formulate and implement effective business-level, corporate-level, and global strategies using theories, cases and a simulation. (Prerequisites: MGMT-215 and MKTG-230 and FINC-220 and DECS-310 or equivalent courses.) Lecture 3 (Fall).
 3
HSPT-495
Hospitality Project Planning and Development (WI-PR)
This course focuses on the processes in the development of hospitality projects. This course will introduce students to the process of developing hospitality projects (i.e., hotel, restaurant, resort, spa) by conducting site analyses and feasibility studies, distinguishing among ownership entities, recognizing differences among franchise and management company, identifying financing options, budgeting, scheduling, and planning operations. Students will interact with a hospitality-related organization to gain practice in conducting a consulting project. (Prerequisites: HSPT-315 and HSPT-335 or equivalent courses.) Lecture 3 (Spring).
 3
MGIS-130
Information Systems & Technology
To be successful in our globally-networked business environment, contemporary management professionals must have a strong grounding in the principles of information and information technology. This course provides an introduction to the field of management information systems (MIS), including the tools and techniques for managing information and information technologies within organizations. We place a particular emphasis on the nature of systems, the role of information in business processes, the management of data, and the planning of MIS design projects. Lecture 3 (Spring).
 3
HSPT-444
Meeting and Event Management
Meetings, incentives, conventions and events (MICE) industry continues to grow. Organizations stage events, hold conventions, celebrate achievements and motivate people. To respond to this complex demand, contemporary event planners must know how to plan, execute and evaluate any type of event. To be effective, they must go beyond traditional event production (design, catering, promotion, etc.) and understand broad skillsets such as service , personalization, social media platforms, chatbots, artificial intelligence, virtual reality, augmented reality, etc. This course provides students the knowledge and skills required to plan, develop, and execute an event. This includes market research and financial planning. Lecture 4 (Fall).
 4
HSPT-489
Designing Luxury Experience Concentration- ST: Negotiation and Conflict Resolution in Luxury Service
Everything in our lives today is a negotiation, from resolving conflicts with family members, dorm mates, and fellow students to employees, employers, and organizations. This is complicated by the fact that we live in a global environment facing intercultural issues daily. This course will identify the students' preferred styles of negotiation, how to identify the strategies and styles of others, and most importantly how to innovatively work with the other person in a conflict to establish a resolution to the problem. The course deals with competitive negotiations and collaborative negotiations, and how to engage successfully in each type. Lecture 3 (Spring).
 3
HRDE-380
Entrepreneurship in Hospitality Industry Concentration - Human Resources Management
Human resources within an organization provide value added dimensions to the organization, which in turn influence the larger society within which the organization exists. The management of those human resources is a critical function within any organization. The goal of the human resource management (HRM) department is to attract qualified employees, manage systems that meet their needs and establish policies and protocols to retain and promote employee engagement. This effort develops a workforce that can meet the organizational strategic goals for growth and continued relevance in the world of work. This course provides an overview of HRM and the context within which HRM functions in organizations. Lecture 3, (Spring).
 3
NUTR-215
Foundations of Nutritional Sciences
This is an introductory course in contemporary nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed. Lecture 3 (Spring).
 3
ENVS-151
General Education - Scientific Principles Perspective,Scientific Inquiry in Environmental Science
This course is part of a two-semester course that combines an integrated approach to interconnected, interdisciplinary principles of environmental science through case studies, site visits and fieldwork. Through the given literature, discussion at lectures and case studies dealing with global environmental problems, as well as environmental problems related to the Dalmatian coast, students will learn how to critically analyze environmental problems from a multidisciplinary perspective and propose solutions.
 4
COMM-253
Communication
An introduction to communication contexts and processes emphasizing both conceptual and practical dimensions. Participants engage in public speaking, small group problem solving and leadership, and writing exercises while acquiring theoretical background appropriate to understanding these skills. Lecture 3 (Fall).
 3

Admission Requirements

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Internationally recognized diplomas and high educational standards

Upon completion of the program, students will be granted two diplomas, an international American Bachelor of Science (BS) degree awarded by Rochester Institute of Technology and a Croatian degree from RIT Croatia with the degree title prvostupnik/prvostupnica (baccalaureus/ baccalaurea) ekonomije for the Hospitality and Tourism Management program. Dual degrees provide additional opportunities for our graduates and increase their chances of employment throughout the European Union and the world.

Programs and curriculum at RIT Croatia are fully aligned with the high standards of education at Rochester Institute of Technology*.  

*Rochester Institute of Technology is accredited by the Middle States Commission on Higher Education, 3624 Market Street, Philadelphia, PA 19104(267-284-5000). The Middle States Commission on Higher Education is an institutional accrediting agency recognized by the U.S. Secretary of Education and the Council for Higher Education Accreditation. 

Testimonials

  • Tetiana Kulbaka

    If you are still thinking that college is all about studying unnecessary stuff and attending boring lectures, well, probably, you have not yet experienced RIT. The educational program is designed in such a way that all the students are constantly involved in lectures, different discussions, projects and presentations. Not only does it make the academic journey entertaining, but it is also a great way to connect theory with practice. What I like the most is the openness and genuine interest the faculty have in their students` success.

    Tetiana Kulbaka
    Alumna, Class of 2022
  • Besim Agusaj cropped

    RIT Croatia is a good environment for students because the classroom atmosphere is caring and respectful. The focus is on how topics introduced in class are relevant to their professional and personal development. Course topics are discussed and debated rather than forced on students. We truly encourage learning, discovery and knowledge application.

    Dr. Besim Agušaj
    Senior Lecturer, Hospitality and Tourism Management
  • Matea Laptalo

    I chose Aachen because I wanted to do my ‘demo’ version of living in Germany and trying to improve my German language skills. During my studies, I filled my time enjoying walking in German woods and I was blessed that my dorm was next to one and I went for a walk there almost every day. Not just that I learned about others, I learned about myself and found a new comfort zone which I probably would never found if I didn’t push myself into doing my semester abroad. The overall experience turned out to be better than I thought it would be, and I thought it would be awesome.

    Matea Laptalo
    Erasmus study exchange at RWTH Aachen, Germany
  • Jana Krstić

    Since I can remember I always liked to be surrounded by people; I love meeting and interacting with new people. Because of that I felt a strong connection towards the Tourism and Hospitality Industry.

    Jana Krstić
    Hospitality and Tourism Management student
  • Maja Utrobicic

    RIT offers an amazing opportunity to study on three continents and get one degree, which drove my decision to enroll at RIT Croatia. I chose to study abroad at RIT Dubai since above all I wanted to explore the culture of the Middle East. I took exciting courses like Arabic language, East-West Encounters and Islamic Culture. I made many interesting connections and visited a lot of places. The campus offers many extracurricular activities like sports, clubs and excursions, which makes it easier to integrate. Getting out of my comfort zone has prepared me for my future career.

    Maja Utrobičić
    Alumna, Class of 2019
  • Ivo Bulić

    I always had a desire to study abroad. Erasmus offered me to do so and as I wanted to improve my German I choose Austria. Along with the language, I had the opportunity to explore different cultures and meet people from all around the world. Austria has a unique education system where the emphasis is on the application of theoretical knowledge into practice. IMC has 147 partner universities worldwide and the experience of the multicultural atmosphere is unbelievable. Finally, Krems an der Donau is a town located about 40 minutes by train from Vienna.

    Ivo Bulić
    Erasmus study exchange at IMC Krems, Austria
  • Vlado Dujic cropped

    As a proud alumnus and an HR professions, I can say that younger generations of RIT Croatia certainly stand out in the way they present themselves to employers, as well as through the knowledge and skills they demonstrate during internships, especially presentation and communication skills. Internships and work experience represent an added value for students as they learn to acquire responsibility and get the real picture of a business environment.

    Vlado Dujić
    Alumnus, Class of 2006
  • Andrea Kecic

    August to August, Fall to Spring to Summer, "525,000 moments so dear 525,600 minutes…” How do you indeed measure a year?

    Andrea Kecić
    Global Scholar Experience
  • Jovana Ivanovic

    My international study experience was very different from studying at home, but different is good! You grow as a person, get to explore new horizons, and see everything in a new perspectives. The best thing about studying abroad are the people you get to meet, new places you get to see and experience, and different cultures – these are what you will remember forever. You learn to adapt to new ways of studying and living, and different kinds of people.

    Jovana Ivanović
    Erasmus study exchange at La Rochelle, France
  • Antonela Topic

    The Erasmus+ experience was beneficial in every possible way.  I have gained knowledge and experience in hospitality finances, I have experienced life in a different culture, I have learned and improved my knowledge of the Spanish language and I met many people and established new friendships. Above all, I had a lot of fun and it has opened new doors in business for me. The Erasmus traineeship was an unforgettable experience through which I have developed my skills and myself generally.

    Antonela Topić
    Erasmus traineeship in La Meridien RA, Spain
  • Izet Zdralovic

    RIT is an amazing stepping stone into the world of business because students are being taught about professional work habits and practical experience in innovative and creative ways. The job offers that I received before the end of my studies from three different industries show the scope of the program and the value of the practical knowledge we gain before graduating.

    Izet Ždralović
    Alumnus, Class of 2003
  • Kevin Walker cropped

    The RIT Croatia Hospitality and Tourism Management (HTM) program provides aspiring hospitality professionals with a unique blend of hard and soft skills, preparing them for entry into one of the world’s largest and fastest-growing industries. By providing HTM students with specialized contemporary knowledge pertaining to the tools and techniques associated with operations in the hospitality industry that is complemented with leadership and communication skills, the HTM program produces well-rounded graduates who are optimally prepared to join today’s evolving hospitality industry.

    Kevin Walker, MBA
    Lecturer, Hospitality and Tourism Management Area Head
  • Maja Utrobicic

    RIT has the amazing offer to study on three continents and get one degree, which drove my decision enroll RIT and I would regret to leave this opportunity behind. Above all I wanted to explore the country and culture of the Middle East. I took exciting courses like Arabic language, East-West Encounters and Islamic Culture just to name a few. Besides my studies, I made many interesting connections and visited a lot of places. The campus offers many extracurricular activities like sports clubs and excursions, what makes it easier to integrate.

    Maja Utrobičić
    RIT Global Scholars Experience
  • Samira Pereziq

    I am very grateful for all amazing opportunities that RIT Croatia has offered my so far. Even in the challenging COVID-19 times, I’ve had great support in achieving my goals, from doing one of my internships in Antalya, Turkey to getting a J1-visa program scholarship for my internship in the US.

    Samira Pereziq
    Alumna, Class of 2023
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