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Hospitality Management Course Descriptions


ADMN 403

Course Title: 
Computing Essentials for Business
Minimum Credits: 
1
Self-paced course covering the fundamental skills and proficiency of general business software applications. Topics will include word processing and spreadsheet applications. Cr/F.

ADMN 420

Course Title: 
Business Statistics
Minimum Credits: 
4
Introductory coverage of statistical methods for managerial decision-making: probability, descriptive and inferential statistics, and regression. Quantitative techniques common to many introductory statistics courses are covered, but the emphasis is on understanding concepts such as uncertainty, inferences from sample data, and model formulation, and on utilizing these techniques as aids in decision-making. No credit for students who have had ADM 430; BIOL 528; EREC 525; HHS 540; MATH 644; PYSC 402; SOC 502. Prereq: ADMN 403; MATH 420 or 424A.

Course Prerequisites: 
ADMN 403

ECON 401

Course Title: 
Principles of Economics (Macro)
Minimum Credits: 
4
Basic functions of the United States economy viewed as a whole; policies designed to affect its performance. Economic scarcity, supply and demand, the causes of unemployment and inflation, the nature of money and monetary policy, the impact of government taxation and spending, the federal debt, and international money matters. No credit for students who have had ECN 411.

ECON 402

Course Title: 
Principles of Economics (Micro)
Minimum Credits: 
4
Functions of the component units of the economy and their interrelations. Units of analysis are the individual consumer, the firm, and the industry. Theory of consumer demand and elasticity, supply and costs of production, theory of the firm under conditions of perfect and imperfect competition, demand for and allocation of economic resources, general equilibrium, and basic principles and institutions of international trade. Not open to students who have had EREC 411. No credit for students who have had ECN 412.

HMGT 401

Course Title: 
Hospitality Industry: Historical Perspectives and Distinguished Lecture Series
Minimum Credits: 
4
Review the broad spectrum of the hospitality industry from an historical perspective, in concert with current current history, trends, and challenges presented by notable notable industry executives. Distinguished guests represent all segments of the hospitality industry plus selected allied support businesses. Industry segments include, but are not limited to, hotels and lodging, restaurant and food service, travel and tourism, conferences and conventions, casinos and gaming, clubs and resorts, health care and senior living, franchising and entrepreneurship, and technology support. Writing intensive.

HMGT 403

Course Title: 
Introduction to Food and Beverage Management
Minimum Credits: 
4
Focuses on the basic principles of food and beverage operations management. During weekly laboratory sessions in the New England Center for Continuing Education, students experience both the front of the house and back of the house activities. Application of classroom principles further enhanced through industry guests, field trips, participation in gourmet dinner productions, and a class managed and produced catered function. Prereq: permission.

HMGT 554

Course Title: 
Lodging Operations Management
Minimum Credits: 
4
Focus on management history, planning, organizing, leadership, and current and future management issues. The course requires students to compare rooms division management in a large hotel with that of a small hotel, including reservations, front desk operations and accounting, housekeeping, and auxiliary functions. The complexities and the terminology of the design, management, and maintenance of physical structures used by civil engineers and architects are integral to the course. Guest lecturers include hotel general managers and department heads who highlight students projects. Pre- or Coreq: HMGT 401.

Course Prerequisites: 
HMGT 401

HMGT 595

Course Title: 
Internship I
Minimum Credits: 
1
Maximum Credits: 
12
A nontraditional academic experience relating to work experience within the University system. Coordinated by a faculty member who provides supervision, along with an on-site supervisor, through regular class meetings. Includes academic assignments and a written report. May be repeated to a maximum of 12 credits. Prereq: permission and good academic standing. Cr/F.

HMGT 600

Course Title: 
Hospitality Marketing Management
Minimum Credits: 
4
Students apply basic marketing principles to the competitive environment of service businesses, such as hotels, restaurants, and other hospitality firms. Strong emphasis on consumer behavior, services management theory, and the hospitality marketing mix as they relate to service firms of all types. Course material is presented through a variety of techniques: case studies, lectures, guest speakers, team projects, and written assignments. Pre- or Coreq: HMGT 401, 403, 554, 567. Writing intensive.

Course Prerequisites: 
HMGT 401
HMGT 403
HMGT 554
HMGT 567

HMGT 603

Course Title: 
Service Industries Operations Management
Minimum Credits: 
4
Provides broad understanding of managerial issues in the operation of service firms, as distinct from the consumer product or manufacturing firms, e.g., lodging, restaurants, health care, banking, and education. Examines, from the viewpoint of the service firm manager, the role services play in the economy, delivery systems, encounters, technology, human resources, productivity, and quality issues, along with the concept of service. Pre- or Coreq: HMGT 401, 554, 618.

Course Prerequisites: 
HMGT 401
HMGT 554
HMGT 618

HMGT 618

Course Title: 
Uniform Systems for the Hospitality Industry
Minimum Credits: 
4
Following a review of financial statements and an introduction to the Uniform System of Accounts for Hotels and Restaurants, students learn specific applications of managerial accounting and decision support systems for the hospitality industry. Topics include cash flow analysis, cost management, cost-volume-profit analysis, pricing models, budgeting, and forecasting. Students develop an understanding of computer software and back and front office computer systems as they relate specifically to the hospitality industry. Lectures, computer exercises, and papers. Prereq: ADMN 502.

Course Prerequisites: 
ADMN 502

HMGT 625

Course Title: 
Hospitality and Employment Law
Minimum Credits: 
4
Tort and contract liability in the hospitality industry. Emphasis on a managerial approach to solving or avoiding potential problems including employment law issues that arise in any business environment; wrong termination, compensation rules, affirmative action, employment discrimination, sexual harassment, and issues involving privacy in the workplace. Prereq: junior standing.

Class Prerequisite: 
JR

HMGT 635

Course Title: 
Hospitality Human Resource Management
Minimum Credits: 
4
Addresses key hospitality resource management issues of a general, technical, and social nature including communication, motivation and leadership, job stress and safety, security, government regulations, discrimination, and substance abuse. Covers technical areas such as recruiting and selecting, placement, employment, training, performance appraisal, disciplining, and termination. Pre- or Coreq: ADMN 611. Writing intensive.

Course Prerequisites: 
ADMN 611

HMGT 655

Course Title: 
Hospitality Finance and Development
Minimum Credits: 
4
Provides the advanced student with a familiarity of the principles and practices of development and acquisition of hotel, restaurant, and other hospitality businesses, and the real estate development process. Emphasis on market and financial evaluation and decision making relative to economic, ethical, legal, and social aspects of the organization's environment. Group projects involving the preparation of a complete economic feasibility study for hotel or restaurant development or acquisition or repositioning are required. Prereq: HMGT 600, 618. Pre- or Coreq: HMGT 603.

Course Prerequisites: 
HMGT 600
HMGT 603
HMGT 618

HMGT 661

Course Title: 
Meeting Planning Management
Minimum Credits: 
4
Strategic and logistical considerations in managing the planning, development, marketing, and implementation of meetings, conferences, and conventions.

HMGT 667

Course Title: 
Adv. Food/Bev. Operations Management
Minimum Credits: 
4
A project management course integrating management principles and techniques in the presentation of large scale gourmet dinners. Examines services operations management: planning and forecasting, marketing and sales, production delivery systems, service encounters, technology, purchasing and inventory management, human resources, scheduling, productivity and quality issues. Prereq: HMGT 401, 403, 567, 554; Pre or Corequisite: HMGT 61 Co-requisites: HMGT 618

Course Prerequisites: 
HMGT 401
HMGT 403
HMGT 554
HMGT 567
HMGT 618

HMGT 681

Course Title: 
Resort Management
Minimum Credits: 
4
Complexities of developing and managing various types of resort properties. Emphasis on time-share properties and recreation elements of full service resorts. Writing intensive.

HMGT 685

Course Title: 
Study Abroad
Minimum Credits: 
1
Maximum Credits: 
16
Open to students studying abroad in the discipline as approved by the hospitality management program director. Cr/F.

HMGT 686

Course Title: 
Study Abroad
Minimum Credits: 
1
Maximum Credits: 
16
Open to students studying abroad in the discipline as approved by the hospitality management program director. Cr/F.

HMGT 695

Course Title: 
Independent Analysis
Minimum Credits: 
2
Maximum Credits: 
12
Study and research project for honor students to advance knowledge in lodging and food services fields. Prereq: junior standing and permission

Class Prerequisite: 
JR

HMGT 695W

Course Title: 
Independent Analysis
Minimum Credits: 
2
Maximum Credits: 
12
See description for HMGT 695. Writing intensive.

Class Prerequisite: 
JR

HMGT 696

Course Title: 
Supervised Student Teaching Experience
Minimum Credits: 
1
Maximum Credits: 
8
Participants are expected to perform such functions as attending classes, leading discussion groups, assisting faculty, presenting information in undergraduate courses that they have successfully completed, holding office hours, grading papers and exams. Enrollment is limited to juniors and seniors who have had above average GPAs. May be repeated to a maximum of 8 credits. Prereq: permission of instructor, program director, and director of advising. Cr/F.

Class Prerequisite: 
JR

HMGT 698

Course Title: 
Topics
Minimum Credits: 
1
Maximum Credits: 
4
Special topics and developments in lodging, food services, and other hospitality industries. Prereq: junior standing and permission. Course may be repeated when topics change.

Class Prerequisite: 
JR

HMGT 698

Course Title: 
International Food & Culture
Minimum Credits: 
4

FOOD AND CULTURE

Foods, beverages, and culture are inextricably linked within any given society. This course will investigate myriad social groups in an effort to expose you to, and foster an understanding of how foods and beverages are viewed by persons with differing cultural backgrounds. We will look at those interactions within the greater social context of each culture to include historical, religious, agricultural, and business environments. The course will leave you with an expanded understanding and appreciation of why and how persons with different backgrounds approach their food and beverage needs differently.


HMGT 703

Course Title: 
Strategic Management in the Hospitality Industry
Minimum Credits: 
4
Capstone course, interrelating and applying strategic management concepts to hospitality organizations. Cases from hotel companies, restaurant chains, and other hospitality-related businesses, supplemented by economic and other published information from the industry, are used as departure points for class discussion. Prereq: senior standing. Writing intensive.

Class Prerequisite: 
SR

HMGT 750

Course Title: 
Senior Operations Seminar
Minimum Credits: 
4
Allows students to experience and participate in the planning and decision-making process of a full-service hotel; to contribute to and understand the intricacies of managing change while gaining a sensitivity to interdepartmental coordination. Class meets at major metropolitan hotels. Prereq: permission.

HMGT 756

Course Title: 
Hospitality Franchising
Minimum Credits: 
4
Designed to help the student acquire an understanding of franchising as a system of distribution and business expansion. Franchising will be studied from both the perspectives of the franchisee and the franchiser. In addition, economic, financial, and legal issues associated with franchising will be covered. By the end of the course, students will acquire the skills and sources of information that would permit sound assessment of the business opportunities available in franchising. Prereq: MKTG 651 or HMGT 600. (Also offered as MKTG 756.)

Course Prerequisites: 
HMGT 600

HMGT 761

Course Title: 
Hospitality Design
Minimum Credits: 
4
Design principles and components for front and back of the house hospitality environments will be presented and applied to case studies and class projects.

HMGT 771

Course Title: 
Beverage Management/International Wines
Minimum Credits: 
4
Examination of purchasing, evaluation, storage, service, and control of alcoholic beverages. Emphasis on wines, although beer, ale, distilled spirits, liqueurs, and mixed drinks are examined. Enrolled students must be at least 21 years old. Prereq: permission.

HMGT 772

Course Title: 
Senior Living Industries Management
Minimum Credits: 
4
Designed for hospitality majors, gerontology interdisciplinary minors, and any other students interested in studying the demographic realities leading to career and business opportunities in a wide range of disciplines as relates to aging Americans and mature adults worldwide. A significant element of this course will address issues in retirement facilities management as well as to introduce students to the fastest growing market segment in the developed countries of the world for whom products and services are being created, designed, and managed.

HMGT 777

Course Title: 
Casino Management
Minimum Credits: 
4
History, development and management of casinos and gaming. Emphasis on environment, operations, regulation, accounting, auditing and taxation of casinos and gaming. Investigates the economics, moral and cultural issues of gaming. Field trip required. Enrolled students must be at least 21 years old. Prereq: permission.

HMGT 795

Course Title: 
Internship II
Minimum Credits: 
1
Maximum Credits: 
12
Off-campus work in the hospitality industry for on-the-job skill development. Normally supervision is provided by a qualified individual in the organization with frequent consultation by a hotel program faculty sponsor. A written report is required of the student. Internships may be part-time or full-time, with course credits assigned accordingly. May be repeated to a maximum of 12 credits. Prereq: permission and good academic standing; junior and senior students only. Cr/F.

Class Prerequisite: 
JR

HMGT 799

Course Title: 
Honors Thesis/Project
Minimum Credits: 
4
Maximum Credits: 
8
Supervised research leading to the completion of an honors thesis or project; required for graduation from the honors program in hospitality management. Prereq: permission of director of undergraduate programs and department chair. Writing intensive.