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  • 3.00 Credits

    This course prepares students for a hotel sales and marketing position. Students study the scope and segmentation of the convention and group business market, the marketing and sales strategies to attract markets with specific needs, and the techniques to meet those needs as part of meeting and convention service. (Spring) [Graded (Standard Letter)]Registration Restriction(s): None
  • 3.00 Credits

    Provides the foundation for understanding the challenges and responsibilities involved in foodservice management. Students will examine the formulation, implementation, and evaluation of foodservice processes and apply the conceptual frameworks to specific situations. (Fall) [Graded (Standard Letter)]Prerequisite(s): HRHM 3020 and HRHM 3110 - Prerequisite Min. Grade: D-Registration Restriction(s): Junior or Senior standing required Prerequisite:    HRHM 3020 A HRHM 3110
  • 3.00 Credits

    This course offers a complete approach to the operation of resort properties. Planning, development, financial investment, and marketing that deal with the unique nature of resort business are covered. (Spring) [Graded (Standard Letter)]Prerequisite(s): HRHM 2000 or HRHM 3010 - Prerequisite Min. Grade: D-Registration Restriction(s): None Prerequisite:    ( HRHM 3000 O HRHM 2000 ) O HRHM 3010
  • 3.00 Credits

    This course builds upon business concepts in managerial accounting, management, marketing, and information technology with hospitality industry-specific applications. Topics include operational ratios, forecasting and budgeting, room sales distribution channels, employee selection, retention and training, and hospitality information technology systems. (Fall) [Graded (Standard Letter)]Prerequisite(s): ACCT 2010 and CSCY 1000 and HRHM 2000 and HRHM 3400 - Prerequisite Min. Grade: D-Registration Restriction(s): None Prerequisite:    ACCT 2010 ( A CSCY 1000 O CSIS 1000 ) ( A HRHM 3000 O HRHM 2000 ) A HRHM 3400
  • 1.00 Credits

    Students are required to work 800 paid hours in a hospitality industry position. Students present pay stubs and a written report relating work experiences to hospitality curriculum major courses. Students in the Event Planning and Management emphasis must complete 400 of the 800 hours in an event management role. (Fall) [Pass/Fail]Prerequisite(s): ACCT 2010 and BA 1010 and ECON 2020 and HRHM 2000 and NFS 1020 - Prerequisite Min. Grade: D-Registration Restriction(s): None Prerequisite:    ACCT 2010 A BA 1010 A ECON 2020 A HRHM 3000 A NFS 1020
  • 3.00 Credits

    This course is a basic to mid-level event planning and management course. It will be an experiential, hands-on learning class. Class will discuss definitions, categories of event planning, and current issues/trends of event management. Students will be assigned events through the semester for which they will be expected to participate in the planning and execution and attend the event. This course will help practitioners be prepared for event planning in the working world. (Fall) [Graded (Standard Letter)]Prerequisite(s): HRHM 3030 - Prerequisite Min. Grade: D-Registration Restriction(s): NoneEquivalent Course(s): COMM 4520 Prerequisite:    HRHM 3030
  • 3.00 - 6.00 Credits

    Specialized topics in Hospitality Management for students to extend beyond core curriculum. Course is repeatable up to 12 credit with change of topic. (Fall) [Graded (Standard Letter)]Repeatable for Add?l Credit? Yes - Total Credits: 12Registration Restriction(s): Hotel, Resort, and Hospitality Management majors only
  • 1.00 - 12.00 Credits

    Description unavailable. (As Needed) [Pass/Fail]Repeatable for Add?l Credit? Yes - Total Credits: 12Registration Restriction(s): None
  • 3.00 Credits

    Business analytics is a set of techniques that enterprises use to gain insight from their data and make fact-based better decisions. Many firms in a variety of industries use these techniques: Google, Amazon, Target, Coca-Cola, Walmart, Capital One. These techniques are also applicable to the many functional areas of hospitality business, such as operations, sales and marketing, accounting, finance, and food and beverage, revenue management, etc. This course provides students with in-depth knowledge and hands-on experience of business analytics techniques applicable to hospitality organizations. In particular, this course aims to teach how hospitality managers can collect, analyze, interpret and utilize big data in social media to make fact-based decision making. In line with this ultimate goal, this course covers theories and applications of business analytics. The focus is on (1) extracting, interpreting, and using business intelligence from both firm- and consumer-generated data and (2) providing students with hands-on experience in applying business analytics techniques to practical hospitality business problems. The emphasis is placed on the ?know-how? ? knowing when and how to use business analytics to improve decision-making and performance in the hospitality industry. (Fall - 2nd Session, Summer - 1st Session) [Graded (Standard Letter)]Prerequisite(s): MGMT 6100 or advisor permission - Prerequisite Min. Grade: CRegistration Restriction(s): None Prerequisite:    MGMT 6100
  • 3.00 Credits

    This course is an examination of current issues and topics that are influencing the travel, tourism, and hospitality industry. It will explore the dynamics and implications of current societal and professional issues and changes from both an industry and theoretical perspective. The course will examine how change on multiple levels impacts the structure and delivery of tourism and hospitality services. Students will collect pertinent articles and information from a variety of sources, both academic and non-academic, and will utilize the internet to find relevant issues to discuss in class. (Fall - 1st Session, Spring - 2nd Session) [Graded (Standard Letter)]Prerequisite(s): MGMT 6100 or advisor permission - Prerequisite Min. Grade: CRegistration Restriction(s): None Prerequisite:    MGMT 6100