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Course Criteria
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3.00 Credits
SHA HF 100, CAS MA 120. An introductory course in accounting designed to provide students with a basic understanding of the language of business. This course examines the basic accounting processes of recording, classifying, and summarizing business transactions. It also provides an opportunity to study elements of financial statements such as assets, liabilities, equity, revenue, and expenses. 4 cr, either sem.
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3.00 Credits
SHA HF 100 (or HF 200), HF 120. This course focuses on principal operating problems facing managers in the restaurant industry. Topics such as concept development and entrepreneurship, menu analysis, cost control, operational analysis, and customer service processes are adressed. 4 cr, either sem.
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3.00 Credits
SHA HF 100, HF 220. Provides an in-depth overview of the contract foodservice segment of the hospitality industry and examines how it has evolved into a dynamic field through innovative and creative management techniques. Explores current trends as well as the future of contract dining and examines career paths for managers within this segment. Instructional format includes hands-on review of actual contracts as well as lectures from industry experts and field trips to contract foodservice operations. 2 cr, 2nd sem.
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3.00 Credits
SHA HF 100, HF 140. 400 hours of supervised internship experience. 0 cr, either sem.
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3.00 Credits
SHA HF 100. A look at the laws that apply to hotels, foodservice establishments, and the travel industry. Consideration of innkeepers' duties to guests. Concepts of liability and negligence; contract and property practices, and miscellaneous statutes applicable to the hospitality industry. 4 cr, either sem.
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3.00 Credits
SHA HF 100. Helps students understand the role and function of marketing in the hospitality industry. Overview of the generic principles of marketing as they apply to all industries, including consumer products and manufacturing. Topics covered include the components of the marketing system, marketing planning and strategy, consumer behavior, differentiation and segmentation, positioning, and marketing communication. Class discussion, lectures, and case studies. 4 cr, either sem.
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4.00 Credits
SHA HF 100 (or HF 200). This course provides an introduction to the operations and technology of the rooms division within hotel properties. Explores theoretical principles and operational tactics for management of front office, reservations, housekeeping, and engineering functions. 4 credits. This course will not be offered until Fall 2009 semester.
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3.00 Credits
SHA HF 100. This course defines the scope and various segments of the convention industry and provides the essential skills required to properly plan, manage, and expedite successful events. Focus will be on application of knowledge and techniques to real-world situations. Juniors and seniors only. 4 cr, either sem.
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3.00 Credits
SHA HF 100 (or HF 200), HF 210, (or AC 221). After a review of financial-accounting principles, this course examines how financial information is assembled and presented according to the Uniform Systems Accounts for hospitality enterprises. The primary emphasis of the course is on analytical and decision-making uses of financial information, including such topics as cost behavior, leverage, cost-volume-profit analysis, contribution-margin pricing, and budgeting. The course concludes with a review of hotel operating forms, including franchising and management contracts and assessing their impact on financial performance and risk. 4 cr, either sem.
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3.00 Credits
SHA HF 100. This course offers a complete, introductory-level overview of the fine wines of the world. The purpose of the course is fourfold: 1. Ensure a thorough knowledge of the world's major wine-producing regions, their noble grape varietals, their classification systems, and quality-control laws. 2. Build basic understanding of the wine-making process, its variations and its pitfalls, thus aiding in the ability to appreciate a great wine and spot a flawed one. 3. Illustrate techniques of quantified sensorial assessment of wine so that the student may perform the buying function knowledgeably and confidently. 4. Acquire an understanding of how to perform job functions related to wine, such as writing a wine list, in the hospitality industry. 2 cr, either sem.
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