Leadership in Hospitality and Event Management (Major)

Business and Economics Department

Gemma Wenner, MTA

Degrees offered

Major

Campuses

Main Campus

The Leadership in Hospitality and Event Management Program of Study is designed to prepare graduates to function at entry to mid-level management positions within the hospitality/leisure services industry.  Courses are organized to provide theory and real-world application for basic to mid-management level opportunities within the main sectors of a hospitality and event management career, providing opportunities and professional consideration in hotel and lodging, meeting and convention, food service, country club, and tourism enterprises. Variations in internships, real-life learning and availability of electives accommodate those who have no experience as well as incumbent workers who have relevant past experience. The Program will prepare graduates for sustainable, lifelong employment in the hospitality field.  

Course Descriptions

LHE-1110 Introduction to Hospitality Management (3)

Explores the broad spectrum of the leisure and event industry.  The course surveys professional operations and practices associated with hospitality and event management field: food service, lodging, travel/tourism, recreation, gaming and entertainment, meeting and convention and expositions. The course explores historical aspects of hospitality as well as current best practices related to hospitality and event management.  In addition, students will examine the basic functions of management and business administration principles related specifically to this field.  Student will engage the learning process for the course objectives through class lecture, interactive class activities guest speakers, and experiential learning tied to field trips and excursions.

COM-375-01/20 Special Topics – Introduction to Event Planning/Communication in Hospitality Operation (3)

Explores communication in the planning an event management field.  The course focuses on the skills requires skill required in the coordination and execution of events.  Paying attention to detail-oriented, problem-solving, creative thinkers.  This course will introduce students to an overview of the basics of planning an event – including types of events, venue selection, catering, marketing & promotions, networking, budgeting, execution and evaluation.  This course is a good career option for those with strong organizational and communication skills. Businesses rely on successful events to encourage growth and promote enthusiasm throughout an industry in regards to their company; non-profit organizations rely on successful events to raise awareness and funds; and individuals rely on experienced planners to help create meaningful and memorable events – weddings, birthday celebrations, anniversaries, graduation parties, etc. In this course, you will learn about various types of events and plan your own case study event from start to finish.

LHE-1210 - Managing Service in Food and Beverage Operations (3)*

Explores the basic understanding of the management process in food and beverage operations. The course special emphasis is on the institutional aspects of food and beverage management common to restaurants, cafeterias, hotels, conference centers and clubs.  This course offers a student the knowledge necessary to succeed in an entry to mid-level management position in the hospitality industry as it relates to food and beverage management.  The course also covers subjects such as food service sanitation procedures, quality standards, operational organization, marketing, menus, costs and pricing, production, and finances.  Students engage in the learning process for course objectives through class lectures, guest speakers and field trips. 

LHE-2xxx Casino Operations (3)*  

This course provides an overview of the gaming industry with an emphasis on casino hotel operations as an integral part of the hospitality industry. Topics include the history of gaming, casino layout and design, surveillance, demographic profiles, psychological profiles, and economic impact.

LHE-2xxx – Lodging Management (3)*

Explores a systematic approach to managing the lodging management in particular the front office operation through an examination of the critical management functions and interdepartmental dynamics essential to operational success and guest satisfaction at hotels, resorts and timeshare properties. The course investigates revenue management, business forecasting, budget planning, how blogging and social networking affect hotels, the impact of automated information technologies on a variety of front office functions, and manual backup procedures for automated system failure. Students engage the learning process for the course objectives through class lecture, case studies, field trips and hands-on applications.

LHE-2xxx – Legal Environment, Human Resources & Labor Relations (3)*

Explores the legal environments as it relates to food service, travel, and lodging industries. Covers the laws of the various nuances of the hotel, restaurant, bar, spa, country club, meeting, and convention industries, among others. Hospitality law commonly encompasses a wide array of laws including contracts, anti-trust, torts, real estate, and many others. This course also covers cases that have brought hospitality laws front and center in the public conscience.  The course also explores human resources guidelines and requirements to include ADA policies as it relates to the hospitality industry.   

LHE-3xxx - Management Information Systems for the Hospitality Industry (3)*

Explores the information needs of Hospitality properties, food service establishments and methods of addressing different event management venues with an information systems approach; addresses essential aspects of computer systems such as hardware, software and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes event sales computer applications, revenue management strategies and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry.

LHE- 3xxx - Catering and Special Events (3)*

Prerequisite:  Managing Service in Food and Beverage Operations

Explores the basic understanding of the management process in catering and event operations.  The course special emphasis is on off-premise and on-premise catering for social and business functions and the management of large-scale independent events such as sporting events, artist performance, and production launches.  This course offers a student the knowledge necessary to succeed in an entry to mid-level management in the catering field, this course also includes aspects of organizational structure, legal aspects of catering and special events management, production and service development, marketing and sales, catered functions and special planning execution, staff recruitment and training.  The course also focuses on recording keeping and analysis for financial success of catering.   

LHE- 4xxx Sustainable and Eco-Tourism (3)*

Explores travel and the impacts of tourism throughout history and the world.  Offers an International and global approach to the travel industry, an all-encompassing exploration of the travel industry. The course explores tourism, attractions, food, planning, accommodations, transportation and more, with a full examination of economics, cultural impact, environmental effects, and governmental involvement. Students engage the learning process for the course objectives through lecture, guest speakers and field trip. 

LHE 4xxx - Sports, Recreation and Convention Management (3)*

Explores the field of sport, recreation and event/convention management. The course will address the benefits of sport and recreation, the problem areas facing sport and recreation management, the socio-cultural dimensions of sport and recreation as they relate to sport and recreation management, the relationship between sport and recreation behavior and the natural environment, the evolution of the sport and recreation management profession, the institutional basis for the sport and recreation movement in the United States, the governance of sport, career opportunities in sport and recreation management, professional organizations, the roles of professional sport and recreation managers, ethical behavior and ethical codes in sport and recreation management, and current issues and trends in sport and recreation.


Courses

HOS-190 Introduction to Hospitality and Event Planning

Explores the broad spectrum of the leisure and event industry. The course surveys professional operations and practices associated with hospitality and event menagement field: food service, lodging, travel/tourism, recreation, gaming and entertainment, meeting and convention and expositions. The course explores historical aspects of hospitality as well as current  best practices related to hospitality and event management. In addition, students will examine the basic functions of management and business adminstration principles related  specifically to this field. Students will engage the learning process for the course objectives through class lectures, interactive class activities, guest speakers, and experiential learning tied to field trips and excursions. [3 credits]

HOS-200 Special Topics in Hospitality and Event Management

Investigates salient professional and industry issues within the Hospitality and Events Management field. The topics and course design vary to allow exploration of areas of current concern, such as tourism in a particular geographical region or cultural contect. Classes typically require field trips, occasional overnight participation, day excursions, conferences, and a  combination of hands-on assignments. Students achieve course learning objectives through class lectures, interactions with professional practitioners, field trips, and other experiential  learning opportunities.  [3 credits]

HOS-210 Professional Communication: Hospitality and Event Planning

Emphasizes professional written and oral communication, social media skills, press release and event information, marketing collateral, and other modes of communication required in the field. [3 credits]

HOS-230 Travel and Tourism

Basic introduction to the social science of tourism in the U.S. and the world, including definitional issues, motivations for travel, factors influencing demand-side and supply-side growth, the tourism product, market segmentation and marketing, socioeconomic, and ecological impacts, and destination life cycle dynamics. [3 credits]

HOS-250 Food and Beverage Safety Certification

Explores the basic understanding of the management processes specific to food and beverage operations. The course places special emphasis on the institutional aspects of food and
beverage management common to restaurants, cafeterias, hotels, conference centers and clubs. This course offers students the knowledge necessary to succeed in an entry- to mid-level management appointment aligned with this specialization in the field. The course covers topics such as food service sanitation procedures, quality standards, operational organization, marketing, menus, costs and pricing, production, and finances. Students engage in achieving the course learning outcomes through class lectures, guest speakers, field trips and experiential learning opportunities.  Prerequisite: HOS-190, Introduction to the Hospitality and Event Planning Industry.  [3 credits]

HOS-350 Food and Beverage Safety Certification

Explores the basic understanding of the management processes specific to food and beverage operations. The course places special emphasis on the institutional aspects of food and beverage management common to restaurants, cafeterias, hotels, conference centers and clubs. This course offers students the knowledge necessary to succeed in an entry- to mid-level management appointment aligned with this specialization in the field. The course covers topics such as food service sanitation procedures, quality standards, operational organization, marketing, menus, costs and pricing, production, and finances. Students engage in achieving the course learning outcomes through class lectures, guest speakers, field trips and experiential learning opportunities.  Prerequisite: HOS-190, Introduction to the Hospitality and Event Planning Industry. [3 credits]

HOS-360 Catering and Special Events

Management techniques, including planning, production, and performance of off-premise catering. Provide leadership and commnicate direction for production of an event including developing budgets, publicity, adertising, fund raising, choreography, staging, lighting, and food. [3 credits]

HOS-370 Lodging Management

Introduction to functional department activities and current issues of lodging organizations with emphasis on front office and housekeeping. Reservation activities and night audit exercises. Case studies. [3 credits]

HOS-380 Meeting and Convention Management

Application of event management principles to conference and meeting planning, trade shows, and conventions focusing on budget development, resource allocation, promotion, hospitality, and professional development. [3 credits]

HOS-400 Hospitality Management Information Systems

Covers the use of technology to support work in the hospitality industry, including reservation and ticketing systems, financial tracking and reporting systems, HR technology systems, and other related technology services. [3 credits]

HOS-450 Legal Environment: Hospitality and Event Management

Reviews laws relating to ownership and operation of hospitality organizations, as well as the duties and rights of both hospitality business operators and customers. Legal implications of various managerial decisions are discussed and explored. [3 credits]

HOS-470 Human Resources and Labor Relations

This foundation course provides students with knowledge, skills and understanding of human resource management and workforce development.  Students learn about major human resource functions and how each impacts the performance of the organization. This course explores the theory and practice of negotiations within the sports, entertainment, event, hotel, tourism and food service industries. [3 credits]

HOS-480 Supply Chain Logistics: Hospitality and Events

Explores topics related to design and management of supply chains, from incoming materials to final product delivery in the hospitality and event industry. Course topics will include supply chain network design, facility planning, capacity planning, globalization and outsourcing, information technology, and global issues in supply chain management. [3 credits]

HOS-490 Contemporary Topics in Hospitality and Events

Students will apply theory and best practice acquired through the program sequence to case study analysis of current trends and challenges facing the hotel, food and beverage, catering and banquet, human resource, and event planning sectors of the industry. This course is designed to apply the skills necessary for success in hospitality management to real-world issues and scenarios. [4 credits]