Hospitality Management Minor

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Overview

Hospitality industries and related entrepreneurial businesses include those in lodging, resorts, food, entertainment, events and conventions, and tourism. The hospitality management minor provides an opportunity to learn about service–oriented businesses that are a significant portion of the economies of many countries.

Notes about this minor:

  • This minor is closed to students majoring in hospitality and tourism management.
  • Posting of the minor on the student's academic transcript requires a minimum GPA of 2.0 in the minor.

The program code for Hospitality Management Minor is HSPMGT-MN.

Curriculum for Hospitality Management Minor

Course
Required Courses
HSPT-215
Principles of Food Production and Service 
HSPT-315
Lodging Operations Analytics and Management
HSPT-335
Food and Beverage Management
Electives
Choose two of the following:
   HSPT-225
   Hospitality and Tourism Management Fundamentals 
    HSPT-232
   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
    HSPT-281
   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.
   HSPT-284
   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.
   HSPT-336
   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.
   HSPT-345
   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.
   HSPT-350
   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.
   HSPT-375
   Customer Experience Management
   HSPT-384
   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.
   HSPT-450
   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.
   HSPT-481
   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.
   HSPT-485
   Restaurant and Event Management
   HSPT-495
   Hospitality Project Planning and Development