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