Hospitality Management Minor - Curriculum
Principles of Food Production and Service
Principles of Food Production and Service is a basic course covering food preparation methods, quality standards, food presentation, professionalism in food preparation and service, sanitation and safety processes in commercial kitchens, kitchen and restaurant organization and roles, and food service styles. Students completing this course should be able to function effectively in a kitchen or restaurant environment; including demonstrating professional appearance and behaviors; and knowledge of food preparation techniques, effective food presentation, food safety and sanitation practices, appropriate service styles, teamwork, and cleanup practices. Students are expected to achieve their required co-curricular requirement – the ServSafe Manager certification – by the end of this course. Lec/Lab 6 (Fall).
Lodging Operations Analytics and Management
This class includes an overview of hotel management from its opening to continuing operations. It focuses on the integrated functions of the front office, housekeeping, engineering, security, food & beverage, human resources, and accounting, as well as considering their roles individually. Students will apply revenue management principles (e.g., capacity management, duration control, demand and revenue forecasting), costing (e.g., budgeting, marginal costing, standard costing and variance analysis, labor accounting, balanced scorecard) and interpret hospitality financial statements (uniform system of accounts for lodging and restaurants) to understand and manage organizational performance. The course addresses foundational metrics and definitions used by the hotel industry and provides an opportunity to complete a certification exam (CHIA: Certification in Hotel Industry Analytics) by STR through the American Hotel and Lodging Educational Institute. (Prerequisites: ACCT-110 and HSPT-225 or equivalent courses.) Lecture 3 (Spring).
Food and Beverage Management
This course will provide the student with the knowledge needed for the effective management of food service operations. Students will identify trends in the food and beverage industry, learn food and beverage management principles and understand how providing exceptional guest service can maximize profits in the hospitality industry. Topics will include food and beverage purchasing, inventory, costing, service styles, financial controls, menu design, sanitation, safety, ethics, food service automation, hardware and software, legal concerns, equipment selection, and service innovations in the design and layout of food establishments. (Prerequisites: HSPT-215 and HSPT-225 or equivalent courses.) Lecture 3 (Fall).
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Hospitality and Tourism Management Fundamentals
Hospitality and tourism industry is one of the largest industries in the world. This introductory course provides students with an overview of hospitality industry and segments of travel and tourism. Students are introduced to career opportunities and skills needed to succeed in the specific hospitality and tourism fields. Students examine the growth and development of industry segments and their distinguishing characteristics, current issues and trends. Students will learn about the interdependence of the various industry players and the roles of these diverse participants within the industry. The concepts and practices of hospitality management are examined and discussed. Lecture 3 (Fall).
Hospitality Real Estate and Facilities Management
Students will learn the criteria that owners and developers follow in developing hotel concepts and locating them in key markets where they will succeed. Students will also learn the steps in site selection, working with the trades in the construction phase, and turning the operation over to management. At the operation phase an engineering and maintenance department will be created to keep the property running efficiently and effectively for guest and employee safety and for cost efficiency. Special topics covering replacement and renovation will be addressed. The management incentives for creativity and innovation in technology and best practices will be a concurrent theme (Prerequisites: HSPT-131 or equivalent course.) Lecture 3 (Fall).
Service Management in a Global Economy
There are almost no businesses today that do not require some sort of service delivery package for the consumer. This course focuses on how a business identifies, qualifies, and measures a service as the main product of its operations. While a tangible product may also be involved, this class focuses on the service component. As companies globalize the need to provide service at different levels is compounded by the need to consider alternate distribution systems. This course follows service from it conceptual start, through its packaging, delivery, and quality control systems. We also consider the implications of the experience economy. Lecture 3 (Spring).
HTM Marketing, Sales, and PR
This course introduces students to hospitality marketing principles and sales techniques. Students will learn how to do effective hospitality-tourism industry market research, sales, and marketing plans. This course will provide students with an understanding of sales management and public relations practices used by hospitality professionals. Current trends in global marketplace distribution and effective hospitality and tourism industry promotional strategies will also be examined. Emphasis is placed on hospitality-tourism industry target marketing, marketing mix, analysis, product and image development, use of current media, sales planning, advertising, public relations, and collateral materials. (This class is restricted to undergraduate students with at least 2nd year standing.) Lecture 3 (Spring).
Risk Assessment and HTM Law
The course examines the principles, tools, techniques, and methods employed in order to be effective in reducing the risk of liability in the hospitality setting. Students learn how to recognize, evaluate and control, and treat some of the risks associated with operating hospitality businesses. Students study hospitality based negligence cases, court decisions, and resulting judgments. Safety and disaster management issues will be addressed. (A minimum of 3rd year standing is required to enroll.) Lecture 3 (Fall).
Food & Beverage Operations
Students will collaborate with the instructor in planning and managing a real restaurant, Henry’s. Management skills emphasized will include menu development, costing, forecasting, marketing, food production, customer service, and plate presentation. Students will demonstrate knowledge and management skills in menu planning, costing, forecasting, sourcing, storage, staffing, training, customer service, food production techniques, timing, and food presentation while maintaining quality and contemporary appeal. (Prerequisites: HSPT-223 and HSPT-360 or equivalent courses.) Lab 12 (Fall).
Event & Project Management
The meeting and event planner of today must know how to plan, execute, and evaluate any event to show value to the stakeholders. Meetings today help us celebrate meaningful events, change the way people behave, motivate employees to perform better, and solve problems by bringing together ideas from many different cultures. This course is designed to provide an introduction to the principles and concepts required for the management and execution of a successful event. Essential topics will include event planning, coordination, sponsorship, budgeting, programming, marketing, communications, vender management, volunteer management, risk management, event research, and event evaluation. (A minimum of 3rd year standing is required to enroll.) Lecture 3 (Spring).
Customer Experience Management
The overall objectives of this course are twofold. This course first examines the development, management, and improvement of service delivery systems used by service organizations (i.e., hotels, restaurants, travel agencies, and health care) on the supply side through the lens of quality management. Secondly, the course examines customer requirements on the demand side by focusing upon how customer experience design shapes customers’ thoughts, actions, and decision processes. Students will learn techniques used for diagnosis, measurement, and continuous improvement of successful customer experience. There are three major sections in this course. Section 1 focuses on understanding the paradigm of customer experience, identifying the drivers of customer satisfaction, formulating strategies to optimize the customer experience, and managing service operations through the development of a service blueprint. Section 2 focuses on the role of exponential technologies, such as artificial intelligence, robotics, augmented reality, virtual reality, and data analytics, in creating exceptional customer experiences. Section 3 discusses the creation of exceptional luxury customer experiences, incorporating technology, and describing how brands go beyond traditional branding frameworks to create luxury experiences. (Prerequisites: HSPT-315 and HSPT-335 or equivalent courses.) Lecture 3 (Fall).
HTM Strategic Financial Analysis
This course provides future hospitality managers with necessary knowledge and skills in financial analysis, revenue management, and cost control to address financial issues specific to the hospitality–tourism industry. Students will understand how to apply revenue management tactics (e.g., capacity management, duration control, demand and revenue forecasting, discounting, overbooking practices, displacement analysis, rate management and sales mix analysis, and channel management revenue management tactics) to maximize profits. The course utilizes a mathematical approach to the evaluations of hospitality business performance. (Prerequisites: ACCT-110 or equivalent course and at least 3rd year standing.) Lecture 3 (Spring).
Strategic Planning and Decision-Making
This course concentrates on the strategic planning process, strategy implementation, and strategic control approaches to strategic management in a hospitality context. This course integrates previous courses in the curriculum and introduces students to new strategic management concepts. (This course is restricted to students with at least 4th year standing in HSPS-BS.) Lecture 3 (Fall).
Leadership Innovation in Service Industries
As future leaders in the hospitality and service industry students will be called upon to create innovative organizational forms that are flexible enough to change with the demand and information so essential for success. In this course students examine their style of leadership. It also examines how the values, beliefs, expectations and assumptions of the members of the organization affect the style of leadership that best suits the company. In addition students analyze current leadership theory and how people learn to progress effectively as future leaders in the hospitality and service industries. (This course is restricted to students with at least 3rd year standing in HSPS-BS or NUTR-BS or NUTR-2M.) Lecture 3 (Fall, Spring).
Restaurant and Event Management
Students guided by the instructor will manage Henry’s, a restaurant operating during the semester and open to the public. Management skills emphasized will include menu development, costing, forecasting, marketing, food production, customer service, and plate presentation. Students will use these skills to deliver quality service maintaining food safety and cost standards. Students will also learn how to execute discrete events. (Prerequisites: HSPT-335 and HSPT-375 or equivalent courses.) Lec/Lab 12 (Fall).
Hospitality Project Planning and Development
This course focuses on the processes in the development of hospitality projects. This course will introduce students to the process of developing hospitality projects (i.e., hotel, restaurant, resort, spa) by conducting site analyses and feasibility studies, distinguishing among ownership entities, recognizing differences among franchise and management company, identifying financing options, budgeting, scheduling, and planning operations. Students will interact with a hospitality-related organization to gain practice in conducting a consulting project. (Prerequisites: HSPT-315 and HSPT-335 or equivalent courses.) Lecture 3 (Spring).