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Course Criteria
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3.00 Credits
2860. Management Foundations in the Hospitality Industry. 3 hours. Introduction to motivation, leadership, communications, decision making, managing employees, ethics, social responsibility, and managing consumer experiences in the hospitality industry by examining service-driven management foundations.
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1.00 - 4.00 Credits
2980. Experimental Course. 1-4 hours. New courses offered on a trial basis.
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3.00 Credits
3090. Consumer Engagement in Digital Channels. 3 hours. Students will examine emerging digital technologies and their impact on the consumer experience. Emphasis on exploration of new technologies (e.g., blogs, Customer Relationship Management) and critical evolution of their influence on merchandising and hospitality management strategies. Prerequisite(s) : Junior or Senior standing.
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3.00 Credits
3200. Hospitality Industry Law. 3 hours. Study of business-related torts and contracts, real and personal property, with an emphasis on hotels, restaurants, resorts and associated businesses; includes duties of innkeeprs, and food and beverage liability. Prerequisite(s) : Junior standing.
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3.00 Credits
3240. Special Event Management. 3 hours. Analysis of the factors to be considered in the successful management of corporate and association meetings, conferences, conventions, and special events. Topics studied will include : special event planning, budgeting, marketing arrangements, international considerations, and ethics.
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3.00 Credits
3250. Restaurant Operations I. 3 hours. (2;5) A laboratory-based course designed to familiarize students with dining room service systems encompassing American, French, Russian, banquet and beverage service. Students apply organizational and management skills in the actual operation of a restaurant facility. Uniforms required. Prerequisite(s): SMHM 1420 (may be taken concurrently), and SMHM 2860 (prerequisite).
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3.00 Credits
3260. Resort and Club Management. 3 hours. Introduction to managing resorts and private clubs. Emphasis on3260. Resort and Club Management. 3 hours. Introduction to managing resorts and private clubs. Emphasis on needs assessment, planning and development, marketing, hiring, staff evaluation and management, legal issues, and financial management.
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3.00 Credits
3300. Hospitality Industry Marketing and Sales. 3 hours. The application of marketing principles, methods, and techniques to the hospitality service product. Analysis of principles of guest behavior, market research, promotion, and marketing strategies. Function of convention and meeting sales related to lodging and tourism operations. Application of menu engineering techniques. Prerequisite(s) : Junior standing.
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3.00 Credits
3350. Historic & Contemporary Styles of Apparel. 3 hours. Survey of costume from 16th centruy to present. Emphasis on technological, cultural and social influences on historic and contemporary styles.
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3.00 Credits
3355. Historic & Contemporary Styles of Home Furnishings. 3 hours. Survey of furnishings in the built environment from the 16th century to the present. Emphasis on technological, cultural and social influences on historic and contemporary styles.
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