Courses

Emphasizes the 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.

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 operations.

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.

Emphasizes the nature, scope, and significance of restaurant management within the hospitality industry. Provides insight into the operation of a well-run restaurant.

Provides students with a comprehensive overview of the design and layout of food-service facilities. It 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.

Concentrates on 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 ensure food safety standards are upheld on a shift-by-shift basis.

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.

Provides 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, students should have a clear understanding of the operations, management, and importance of the engineering/maintenance/facilities department within the hospitality industry.

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.   

Emphasizes the nature, scope, and significance of food and beverage management and operations within the hospitality industry. The class will give a clear overview of food and beverage operations and its various departments.

Examines 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 marketing.

This course will provide 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 cost-volume-profit (CVP) analysis, capital budgeting, cash management, and pricing methodology.