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Course Criteria
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1.00 - 3.00 Credits
Hands-on experience that enriches learning in the student's area of interest. Field work will be arranged jointly by the student and the honors fieldwork coordinator. It might include local internships, an apprenticeship at a research laboratory, on-campus research under faculty direction, study abroad, or group creative or research activities. Students in the course will continue to meet as a group on a regular basis. Group meetings will focus upon the theme of The Dynamics of Work in American Culture. Students will share fieldwork experiences and assess them in the context of readings that explore factors related to satisfaction and frustration in the workplace. Group meetings also will focus upon research strategies in the various disciplines to prepare students for effective formulation of their Senior Project proposals.
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1.00 - 3.00 Credits
A continuation of 350. Students may continue in the same fieldwork placement or, in consultation with the honors fieldwork coordinator, they may select a different placement. Students in the course will continue to meet as a group on a regular basis to develop, share and critique proposals for senior projects. By the end of this course, students, working in collaboration with faculty mentors, will have formulated fairly detailed proposals for their senior year research or creative projects.
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1.00 - 3.00 Credits
Independent or group research and writing, undertaken successfully to execute the student's senior-year creative or research proposal.
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1.00 - 3.00 Credits
A continuation of 352. By the end of this course, students will have completed and presented the products of their senior-year research or creative projects.
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3.00 Credits
Offered every fall Introduction to Hospitality Management is designed to provide an overview of the hospitality industry including all of its related fields, restaurant, lodging, meetings and conventions. Students are provided with a broad exposure to one of the largest and fastest-growing industries. Students will leave the course with an understanding of the career opportunities available in the industry, a realization of the challenges faced by professionals in the industry, have a knowledge of the current operating procedures and understand the functions of management in the hospitality and tourism industry.
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3.00 Credits
Prerequisite: HOSP 300 Offered every spring Hospitality Marketing discusses the major decisions hospitality marketing managers face in their efforts to balance objectives and resources against needs and opportunities in today's global marketplace. The main objective when marketing any product is to make your product attractive to potential customers and/or a particular market. In hospitality specifically, marketing refers to the process of how a restaurant, hotel, travel business, or resort can sell itself in a competitive marketplace.
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3.00 Credits
Prerequisite: HOSP 300 Offered every spring Achieving Service Excellence is designed to provide students with opportunity to integrate their acquired knowledge of the industry through experience and coursework with understanding of the service dilemma organizations face. Students will learn how managing operations, human resources, finance and technology along with controlling costs can impact the delivery of service excellence and organizational performance. Through the use of case studies, students will examine different strategies for delivering service. Topics covered include measures of success in service organizations, customer satisfaction, customer loyalty, talent management, employee empowerment and involvement, managing costs and resources, creating value, knowing the competition and technology.
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3.00 Credits
Prerequisite: HOSP 300 Offered every fall Hospitality Human Resource Management provides training in the principles of human resources management. Topics to be covered include: understanding employment laws, job analysis, recruiting, training and development. Consideration is given to the organizational climate of leisure service agencies
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3.00 Credits
Prerequisite: HOSP 300 Offered every semester Under the tutelage of a cooperating organization, the student studies various aspects of the hospitality industry. The student will be required to meet frequently with the hospitality internship coordinator. Students will be required to apply what they have learned in the classroom to a work situation. Additional readings and research will supplement the work experience. Grade is based on job performance and academic projects related to the position.
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3.00 Credits
Cross Ref: MUS 115 A survey course intended to develop listening skills, an understanding of the basic elements of music, and sensitivity to the aesthetic experience.
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