Hospitality Sales and Advertising (3)
nature, scope, and significance of the sales and advertising functions
within the hospitality industry. The
class will provide an overview of the interrelationship between
marketing and sales and also offer specific learning and insight into
the operations of the hospitality sales and advertising functions. An
in-depth examination of various sales and advertising methodology will
be reviewed and presented.
Advanced Hotel Management (3)
on providing an in-depth view of the various aspects and departments
that fall under what is commonly known as hotel management or hotel
operations. Some of the specific departments this course will
explore are front office, housekeeping, human resources, security,
engineering and maintenance, food and beverage, and accounting and
finance. Aside from the various operational procedures utilized,
the course will also address legal issues within the industry including
employment law, service philosophies, best practices, and technology.
Advanced Bar and Beverage Management (3)
students and beverage professionals with a basic but thorough
understanding of bar and beverage management within the hospitality
industry. Along with basic bar and beverage management, the course will
also explore areas such as beverage product knowledge, wine
fundamentals, social concerns, legal issues, and marketing concepts.
Advanced Gaming Operations and Management (3)
Provides an in-depth view of the various aspects and departments that fall under what is commonly known as casino operations. Also reviews the history of gaming and provides an overview of the regulatory environment. Some
of the specific areas of discussion will range from staffing and
organizational guidelines to casino-marketing and player-rating systems. The course will also explore the impact of casino and gaming operations on hotel departmental operation.
Conference and Meeting Management (3)
Provides an in-depth view of the various aspects of conference and
meeting management within the hospitality industry. Offers
practical insight into various kinds of meetings and the types of
organizations that stage such events. The material will also include
the financial and legal aspects of meeting management.
Advanced Marketing in the Hospitality Industry (3)
Provides an in-depth view of the various aspects of hospitality marketing. It will emphasize the nature, scope,
and significance of hospitality marketing. Explores marketing as
a philosophy of hospitality operations, a way of hospitality business
life, and an activity pervading all hospitality decisions and actions. In
addition to the basics of marketing strategies along with segmentation
and marketing mix, the course will explore areas such as service gaps
and moments of truth.
Food and Beverage Cost Control (3)
Concentrates on providing an in-depth view of the various aspects of food and beverage cost control. The course will review the cost control methodology used within the four major expense categories, namely, food, beverage, labor, and other expenses. In addition, some of the other areas of discussion will encompass the use of technology and the Uniform System of Accounts for Restaurants. The course will also explore the impact of purchasing, receiving, inventory control, and standardized receipts on cost control.
Condominium and Vacation Ownership (3)
Focuses on the hospitality aspects of the condominium resort and vacation ownership industry. Specifically
concentrates on how nontraditional lodging operations within the
industry differ from traditional lodging operations such as hotels,
casino hotels, convention centers, and motels.
Training and Development for the Hospitality Industry (3)
Provides an in-depth view of the various aspects of training and development
within the hospitality industry. Offers practical insight into the need
and requirement for various kinds of training, the methodology used,
and the varied audience this may be directed toward. Also explores the
principles of adult learning and reviews the impact of technology on
training techniques and delivery.
Restaurant Management (3)
Emphasizes the nature, scope, and significance of restaurant management within the hospitality industry. Provides insight into the operation of a well-run restaurant.
Planning and Design of Food-Service Facilities (3)
with a comprehensive overview of the design and layout of food-service
will review planning, feasibility, and concept development, while also
addressing specific areas such as space analysis and equipment layout.
Design and layout of both front-of-the-house and back-of-the-house
areas will be examined.
Leadership and Quality in Hospitality (3)
Focuses on and explores areas such as why traditional management
theories do not fit today's hospitality industry, how a company's
service strategy relates to guests' perceptions of value and critical
moments of truth, and why team building is a high priority for many
Food Safety Management and Compliance (3)
various components of due diligence within a food safety program, as
well as compliance with FDA Food Code Standards as basis for regulatory
compliance. CEO endorsement, and documented Hazard Analysis and Critical Control Points (HACCP) with good retail practices will be emphasized. After
completing the course, students should have an acute awareness of the
impact of emerging food industry segments on food safety; importance of
establishing documented HACCP programs from the corporate boardroom to
the kitchen floor; the roles of purchasing, legal, and risk management
professionals in the development of food specifications; and selection
and qualification of suppliers. Proactive training and holding middle
managers accountable to assure food safety standards are upheld on a
Hospitality Ethics (3)
Reviews four ethical theories and explores their application to various
departments, such as front office, housekeeping, food and beverage,
human resources, purchasing, and sales and marketing. Students will
evaluate questions such as: "Is ethical behavior good for business?"
and "Is it enough to obey the law?" They will also explore issues such
as whistle-blowing, racial discrimination, and truth in advertising.
Club Management (3)
This course will concentrate on providing an in-depth analysis of the various aspects of club management. Students will learn how to work effectively with boards, committees, and members while managing food and beverage and membership marketing functions. In addition, the course will review areas such as human resource management and financial management. The students will also have the opportunity to familiarize themselves with certain recreational aspects, such as golf and tennis operations.
Event Planning (3)
This course will review and illustrate all the skills needed to become a successful event planner and manager in a $100 billion industry that currently employs 1.5 million people. Students will learn how to design, plan, market, and stage an event. In addition, they will learn how to manage staff and staffing problems and to ensure the safety of everyone involved. Finally the course will discuss topics such as legal compliance, risk management, financial control, and successful event evaluation.
Advanced Engineering, Maintenance, and Facilities Management (3)
an overview of what is generally known as the engineering, maintenance, or facilities department within the hospitality industry. Aside from
the various systems such as heating, ventilation, and air conditioning,
the course will also explore areas such as energy management, waste
management, facility design, construction, and renovation management. At
the completion of this course, the students should have a clear understanding of the operations, management, and importance of the
engineering/maintenance/facilities department within the hospitality
Advanced Legal Aspects in Hospitality (3)
This course is designed to provide students with a basic understanding of the many legal issues facing the hospitality industry. At the completion of this course, students should have an understanding of the major legal issues in hospitality law and the structure of the American legal system. The goal is for them to develop a framework that will help them identify legal issues that they will likely encounter in various areas of the hospitality industry.
Advanced Human Resource Management in Hospitality (3)
an in-depth view of the various aspects of human resource management in
the hospitality industry. Reviews areas of human resources
pertaining to employment legislation and its application. Some
of the other specific areas of discussion will include planning and
recruitment, training and development, and compensation and collective
bargaining. Also explores the impact of human resources on hotel
Security and Loss Prevention (3)
Concentrates on the various aspects of security and loss prevention
management in the hospitality industry. Offers practical insight to help
a lodging property, big or small, develop its security and loss-prevention management. Also explores the interconnection with
insurance and risk management.
Advanced Food and Beverage Management and Operations (3)
nature, scope, and significance of food and beverage management and
operations within the hospitality industry. The class will give a
clear overview of the food and beverage operations and its various
Financial Accounting for the Hospitality Industry (3)
an in-depth view of the various aspects of financial accounting in the
hospitality industry to beginning students in accounting. The
classes will provide an overall review of the principles of financial
accounting with specific emphasis on the hospitality industry, while
focusing on areas such as the uniform system of accounts followed by
the lodging and food service industry.
Tourism Management (3)
today's travel and tourism industry from a global perspective, offering
invaluable insights into the economic, political, and social forces
that drive and shape it. Provides a broad
overview of the science, art, and business of attracting visitors,
transporting them, accommodating them, and graciously catering to their
needs and wants. Specifically, the course will
explore governmental and private sector organizations that provide
services, products, and destinations for travelers. Students
will also learn about travel motivation, travel behavior, sociology of
tourism, tourism planning and policy, tourism research, and tourism
Hotel Asset Management (3)
Reviews the increasingly important role of the hotel asset manager.
Also reviews the history of hotel asset management along with the asset
management process. Further analysis is conducted regarding the terms
and trends in hotel management contracts and franchise and chain
affiliation programs. The course also explores benchmarking, financial
analysis, capital expenditures, and risk analysis as they relate to the
hotel asset management function and investor.
Hospitality Management Accounting (3)
This course will provide the students with a conceptual understanding and practical usage of internal accounting information. Students will be exposed to managerial accounting concepts, skills, and tools they need to become successful managers or entrepreneurs in the hospitality industry. Students will learn how to effectively analyze and understand hospitality industry financial statements and perform ratio analysis. In addition they will be introduced to concepts such as CVP analysis, capital budgeting, cash management, and pricing methodology.
Independent Study in Hospitality (BA)
Special Topics in Hospitality (3)
Course description will vary by topic.
Internship in Hospitality (BA)