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Course Criteria
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3.00 Credits
Prerequisite(s): (MKTG 220G or ENGL 2010) and University Advanced Standing. Explores global tourism in a variety of sociocultural environments. Teaches world travel destinations and helps to develop a deeper understanding and cultural values and traditions that exist outside the student's own culture. Examines global tourism destinations in the context of environment, culture, economy, and society. Explores pull factors for prospective tourists to specific destinations. Focuses on the nature of the world's largest industry (i.e. tourism industry) and its multiplier-effect on society and national economies. Enhances engaged learning experiences through the Global Tourism Project and facilitates students' preparation to participate as active, informed, and respectful citizens.
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3.00 Credits
Prerequisite(s): ENGL 2010 and University Advanced Standing. Analyzes and explores the conventions and meetings market, event venue management, and the corresponding relationship with convention and visitors bureaus. Covers various procedures in site selection, site layout and logistics, operations, negotiations and contracts, food and beverage service, and convention sales.
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3.00 Credits
Prerequisite(s): HM 1130 and University Advanced Standing. Overviews fundamentals of housekeeping management. Describes the management functions, tools, and practices required in today's lodging and institutional housekeeping departments. Provides students with information they need to successfully manage a physical plant and work effectively with engineering and maintenance. Includes lecture, role play, site visits, film, and tapes. Completers should have a basic understanding of housekeeping and facility management.. Lab access fee of $25 for computers applies.. Canvas Course Mats $54/Wiley applies.
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2.00 Credits
Prerequisite(s): University Advanced Standing. Familiarizes students with key hotel analytics, such as, foundational hotel industry dynamics, industry standard key performance indicators (KPIs) and their calculation, industry standard property level reporting, and various other industry standard performance reports. Prepares students to earn the Certification in Hotel Industry Analytics (CHIA).
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3.00 Credits
Prerequisite(s): ACC 2010 and University Advanced Standing. Designed for hospitality management majors and as elective credit for other business majors. Covers the principles and procedures involved in an effective food and beverage control system, including standards determination, the operating budget, income and cost control, menu pricing, and computer applications. Includes lecture and computer simulation. Completers should have a basic understanding of control functions within a hospitality unit and be familiar with computer control systems.. Lab access fee of $25 for computers applies.. Canvas Course Mats $54/Wiley applies.
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3.00 Credits
Prerequisite(s): MKTG 220G and University Advanced Standing. Provides basic knowledge and practical experience which will enable students to develop strategic marketing plans for hotel/motel properties. Focuses on practical sales techniques, proven approaches to selling to targeted markets, and advertising's role in sales. Includes lecture, role play, case studies, simulations and projects.. Lab access fee of $25 for computers applies.. Canvas Course Mats $54/Wiley applies.
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3.00 Credits
Prerequisite(s): University Advanced Standing. Introduces management practices used in the short term rental market of the lodging industry. Provides an overview of the industry including regulations and accounting, marketing and reservations, guest and neighbor relations, maintenance and housekeeping, design and décor, security and guest safety, tech devices and innovations, and opportunities for entrepreneurial entry.
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3.00 Credits
Prerequisite(s): HM 1130, and University Advanced Standing. Pre- or Corequisite(s): HM 3710. Designed for Hospitality Management majors. Addresses the emerging revenue management process and the keys to effective revenue management planning. Explores how to develop, implement, and evaluate strategic management processes. May be delivered hybrid and/or online.
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3.00 Credits
Prerequisite(s): HM 3210 and University Advanced Standing. Introduces the event industry, its scope and responsibilities, and the multidimensional nature of an event experience. Develops needs assessment, feasibility studies, and project management techniques to help students understand events in greater detail. Explores the interaction between attendee and the environment that enhances the event experience. Provides experience managing food and beverage services, technical services, ancillary activities, and marketing for events.
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3.00 Credits
Prerequisite(s): HM 4200 and Advanced University Standing. Explores advanced techniques and procedures to effectively execute an event production. Includes creating feasible site plans, lighting and sound designs, table-top and stage décor, menu and food set-up designs, and event marketing plans. Focuses on how to successfully manage an event from inception to implementation to evaluation. Provides hands-on experience in event production and the creation of a professional event portfolio.
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