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Course Criteria
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3.00 Credits
5630. Event Management. 3 hours. Focus on the meeting, exhibition, event, and convention industry. Topics include planning, designing, managing and evaluating small to large events; applying industry professional standards ; and the impacts of event management on operations. The course addresses the major trends and successful practices in event management.
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3.00 Credits
5650. Global Merchandising. 3 hours. Critical analysis of merchandising principles and practices in a global context with emphasis on economic, political, environmental, cultural and social issues; geographic distribution; trade theory; trade data; and technological developments. Contrast the global dominance of textile, apparel and home furnishings industries on world trade and on consumer-driven markets by country and geo-political regions.
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3.00 Credits
5660. Advanced Merchandising Applications. 3 hours. Using the case study method, students apply merchandising theory, principles, and practices to industry scenarios. Emphasis on problem solving, creative thinking, fact-finding, data analysis, and data interpretation involved in business operations. Focus on the development of leadership skills while functioning in small and large groups. Prerequisite(s): SMHM 3510 or ACCT 2010. (Meets with SMHM 4660.)
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3.00 Credits
5700. Service Excellence. 3 hours. Explores the dynamics of service excellence in the merchandising and hospitality industries. How consumer-driven trends motivate service approaches, management and training procedures, and their impact in the marketplace.
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3.00 Credits
5730. Hotel and Restaurant Management Systems. 3 hours. In-depth analysis of revenuse management in hotel and restaurant operations Integration of the principles of marketing, finance, and managerial economics to maximize revenues within the constraints and parameters of hospitality management operational issues and guest behavior. Utilization of computer simulations to model cost and revenue flows in a realistic manner to achieve operational and financial goals of the hospitality enterprise. Emphasis on analysis, report writing, and formal business presentations.
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3.00 Credits
5750. Electronic Merchandising. 3 hours. Analysis and application of electronic information exchange technology related to textile, apparel, home furnishings and other fashion-oriented products. Emphasis on product development, manufacturing/production, distribution, merchandising, e-commerce and sales.
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3.00 Credits
5790. Field Experiences in Various Areas of Concentration. 3 hours. Arranged.
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3.00 Credits
5800. Seminar in Various Areas of Concentration. 3 hours. May be repeated for credit as topics vary.
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3.00 Credits
5810. Teaching Practicum in Merchandising & Hospitality Management. 3 hours. Provides introductory teacher education preparing graduate students to enter into a first teaching assignment with knowledge of how to prepare, likely challenges, and facilitation of student learning. Prerequisite(s) : Merchandising or Hospitality Management master's status.
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3.00 Credits
5820. Facilities Planning, Equipment Layout and Design. 3 hours (2;2). Principles of hospitality property management and design with analysis of efficient work spaces for hospitality operations emphasizing space utilization and work flow, ADA adherence, environmental concerns and regulations, and the creation of a safe and secure work environment.
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