Leadership in Hospitality and Event Management (Major)

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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]