HOS - Hospitality Management

CREDIT FOR EXPERIENTIAL LEARNING Kendall College recognizes that college-level learning can take place through experiences obtained outside of the traditional college classroom. Students may apply for credit if they have a minimum GPA of 2.0 and if the credit: >> Is given for an are of knowledge traditionally granted college credit, which would qualify in course-by-course transfer to Kendall; >> Is aligned with associated program and course outcomes; >> Represents verifiable college-level learning; and >> Is needed by the student for progress toward graduation.

This course explores the web of interconnected goods and services that make up the global hospitality industry, including hotel/lodging, food and beverages, cruise lines, tour operators, airlines, attractions, clubs, gaming, tourism, meetings, conventions and expositions as well as event planning. Guest speakers and field trips expose students to the philosophical, historic and economic and management foundations of the tourism/hospitality industries. The course spotlights the diversity of job opportunities and career pathways within the hospitality management discipline. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

This course sets the stage for successful internships and post-graduation employment. Working in conjunction with Career Bridge, students begin to assess their skills and abilities, identify internship goals, craft effective resume learn valuable interviewing techniques. Upon completion, students begin to work with Career Bridge to secure internships aligned with their career aspirations. Pre-requisite(s): None, Co-requisite(s): None. 0 quarter hour

The hospitality sector is facing unprecedented operational and economic disruption and managers at all levels are being called upon to provide leadership to enhance organizational resilience and restore profitability. This course/series explores the knowledge, skills and strategies that hospitality professionals need to act effectively in an environment of change and uncertainty. Lead by Kendall College Hospitality Management faculty, the course explores the leadership, cultural, risk management, innovation, stakeholder engagement, and financial challenges currently facing the hotel, food service, events and tourism industries. The goal is to promote resilient leadership for the unique needs of the hospitality industry and provide an arsenal of tools for hospitality professional as they move forward. Pre-requisite(s): None. Co-requisite(s): None. 0-1 quarter hour

As the in-person events industry pivots to digital, event professionals are woefully unprepared to assume the roles and responsibilities and take advantage of the opportunities this new environment presents. This course is designed to guide event and other business professionals in producing successful digital events. It outlines the State of the Digital Event Industry and goes into great detail on what you need to do before, during, and after a digital event in order to realize its full business potential. Pre-requisite(s): None. Co-requisite(s): None. 0 quarter hours

Managing a hospitality business presents unique challenges in the areas of leadership, motivation, teamwork, culture and communication. This course provides insight into the principles behind running a successful hospitality operation. There will be an emphasis on the importance of aligning staffing, processes, systems, technologies and facilities with customer needs and the impact of management decisions on financial viability. Guest speakers and site visits connect classroom content with real world experience. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

The dining experience is characterized by many qualities which enhance the central food and beverage consumables. This course provides students with an overview of the many tangible and intangible elements that combine to produce a superb dining experience. China, glass, silver, linen, uniforms, floral options, tabletop and other design features are explored, as well as lighting and background music. Specialty service elements and tableside preparation techniques are also incorporated. We will also discuss the etiquette of dining during business meetings, interviews, high tea, and other environments. The class will discuss how dining service affects the service experience and how to design better service systems and culture to fit the concept. *Course fee applies.

Students are exposed to the basic and advanced functions of a property management system (PMS). This intensive 2-week module places emphasis on understanding the workings of a PMS as the basis for applying and critiquing computer solutions to hospitality operations.

Students learn techniques to identify appropriate career options and paths, conduct an effective job search, evaluate potential employment opportunities, and network. Pre-requisite(s): BEV 207 and HOS 125. 2 quarter hours

The focus of this course is on crafting and delivering a strategic organization-wide service philosophy that can result in an extraordinary guest experience. Students will gain an appreciation of the strategic and tactical problems associated with the complex service environment. They will learn how to assess guest needs and expectations, interpret feedback and devise integrative solutions that offer high value and high return for both customers and employees. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

This course is part of a multi-session series geared towards hospitality students. The purpose of this course is to build upon the knowledge throughout the program curriculum. Topics include goal setting, professional communications, and development of critical thinking skills while spending most learning sessions in the field experiencing multiple types of hospitality businesses of potential interest to the students. This course assists students in preparing for the Sophomore Internship and their hospitality career. This course also reviews internship preparation, placement and internship requirements. Pre-requisite(s): None. Co-requisite(s): None. 1 quarter hour

This foundational course navigates the student through an intriguing journey of the vast world of beverages while examining their history, methods of production, styles and merchandising techniques. It explores the essential technical and management aspects of drink while providing the necessary knowledge on building and sustaining a profitable beverage program. Students learn to appreciate beverages through the application of a methodical sensory approach that analyzes and assesses the characteristics of each drink. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

This course enables students to reflect on the knowledge and skills acquired during their industry placements and prepare themselves for studies of a more complex nature. Students describe in detail their internship sites from rudimentary organizational, product and service, operational, and financial viewpoints, analyze their own performance; and determine what attitudes and behaviors they should modify. Pre-requisite(s): HOS 125. Co- requisite(s): HOS 206. 2 quarter hours

The opportunity to extend internship courses to 3 months is available upon approval, and students must communicate their intention for extension during All students who register for a 300 hour sophomore internship extension must have a grade logged for at least the practical component by the time coursework begins for the quarter following internship. Pre-requisite(s): None. Co-requiste(s): None. 3 semester hours

This industry placement enables students to challenge, test, and hone the knowledge and skills they have acquired and developed in the classroom and to anticipate future areas of study. Through this experience, students become familiar with the culture of the hospitality industry, developing the values, attitudes, and behaviors that will make them successful in the workplace. Each student must complete this 400-hour supervised internship at an approved internship site. Prerequisites: HOS 195 and concurrent enrollment with HOS 207 NOTE: This course replaces HOS 206 in previous curricula

This course takes an experiential learning approach, using meetings and events at the college as laboratory exercises that allow students concentrating in Meeting, Incentive, Convention, and Expositions (MICE) to put basic planning theories and processes into practice in real time. Students participate from the beginning stages of planning through event execution, getting involved in goal setting, meeting design, logistics, site and food and beverage contracting, room set up, risk planning, marketing, and evaluation. Participants get a chance to build the teamwork, stakeholder communication, problem- solving skills, and professionalism needed to succeed in the industry. Prerequisite: HOS 190. 4 quarter hours

This course introduces students to the multifaceted events industry and the role events play in achieving business, educational, and social goals. There is an emphasis on the use of experiential marketing as a way to encourage engagement among younger audiences. The different types of events and presenting organizations are profiled, along with job opportunities in the field. The use of technology, green events, international events and other industry trends will be discussed. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Students may elect to fulfill work experience requirements by completing a sophomore internship. Registration for this option takes place in the same quarter in which the student is participating in the internship. Incoming transfer students and others who previously completed an internship through another credible program may place out of HOS 213 with appropriate documentation and approval. Credit for Prior Learning (CPL 400) is a means of fulfilling work experience requirements for students who already have 300+ hours of paid employment in hospitality or a related area. Students enrolled in an internship course will be asked to work 30 hours a week to meet internship requirements in an approved site. Students enrolling in 20 hours of work or less per week on internship, must enroll in additional courses to meet full time status. Students enrolling in additional courses are approved to take online courses concurrently with their internship course to meet 12 total quarter hour credits. Students enrolled in more than 12 total quarter hours concurrently in an internship term must receive dean approval. Pre-requisite(s): HOS 197. Co-requisite(s): None. 6 quarter hours

This course introduces students to tourism as a driver of local, regional and national economic development. Students will explore how tourism plans are developed, financed and managed, with an emphasis on the use of research and data to set strategy and measure impact. The course will focus on the important role elected officials and government agencies play in tourism development at the local, state and national levels. The course will also touch on the management and operational skills needed to run a successful tourism program, along with the growing importance of ethical and sustainable tourism that respects the needs of local communities. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course acquaints students with the managerial elements involved in rooms planning, preparing, sales, forecasting, and budgeting. The front office and housekeeping interface is examined with emphasis placed on housekeeping scheduling, organization, and quality control. Daily, 10-day, monthly, and annual control procedures and hotel analytics are examined in detail. Prerequisite: HOS 129. 4 quarter hours

Sustainability is an integral part of hospitality and tourism management. This is an introductory course on sustainable hospitality that covers the global environmental, social and economic challenges facing the industry, and changing expectations of tourists, guests and other stakeholders. The use of emerging technologies used to mitigate impacts and increase operational efficiency are also explored and connected to its strategic value and market benefits. Students who take this course should consider taking HOS 237 Advanced Sustainable Hospitality and Tourism to further explore the measurement, financing and implementation of these strategies. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This advanced course examines implementation of sustainability strategies in multiple levels of hospitality and tourism organizations including destinations, hotels, resorts, food service enterprises, and special events. This advanced course examines how businesses measure sustainability performance to establish environmental management systems and attain third-party recognition. Environmental accounting methods and supporting financial resources are identified as well as principles of responsible governance and marketing. Pre-requisite(s): HOS 235. Co-requisite(s): None. 2 quarter hours

In this course, students will explore the theory and practice of hospitality marketing and sales, with an emphasis on consumer behavior, segmentation and channel management for hotels, food and beverage providers, and conventions and events. In addition to traditional on-ground marketing (advertising, point-of-sale and public relations), the course addresses the increasing importance of digital marketing (search engines, websites, mobile marketing, "apps," and social media) for building brand loyalty. Special attention will be paid to the role of sales in b2b and b2c hospitality marketing. Pre-requisite(s): None. CO-requisite(s): None. 5 quarter hours

This course will help students understand, organize, and perform critical front office functions to facilitate room sales the economic engine of the hotel. Students examine the complex relationships between housekeeping, security, maintenance, human resources, reservations, and sales/marketing, and learn how each department interacts with the front office to meet guest needs. Topics also include registration, front office accounting, check-out/settlement and the front office audit. The course emphasizes acquiring a service ethic that includes communication with guests and team members. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

The hospitality workplace offers a unique set of stressors that people entering the industry can find difficult to navigate. This course emphasizes strategies for achieving balance and avoiding common pitfalls to help set students up to thrive throughout their careers. Typical workplace issues such as harassment and bullying, diversity and inclusion, substance abuse, socializing and other areas of concern will be discussed. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course gives students the opportunity to practice customer service in an on-site fine dining classroom. Students prepare the restaurant prior to guest arrival, and work throughout the class to provide high-quality foodservice. This experience introduces students to the "front of the house" including topics such as: reservations, seating, and interaction with kitchen staff, the timely delivery of food and beverages, and sanitation. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

The traditional "sage from the stage" lecture format used in most meetings is no longer viewed as effective by meeting a ttendees and many meeting owners. This class positions students to understand how to engage adults to create a more immersive meeting experience. The course provides an overview of adult learning principles. It focuses on the design principles and logistical and strategic approaches that meeting planners can utilize to create higher-impact meetings and events. The course considers face-to-face meetings, virtual meetings , hybrid meetings, and other technologies to position Students to manage event content in a strategic manner. Prerequisite: HOS 190.

Marketing is a fundamental feature of the MICE discipline. This course applies the principles of marketing to meetings and events, beginning with an understanding of the strategic objectives of the event owner and the needs and wants of the event stakeholders. Students will learn how to employ event branding, messaging, pricing strategies, and promotional to ols to increase participation and engagement. The use of the full range of contemporary communication media will be explored, incuding event websites, email, social media, and event apps. The course also covers best practices for engaging specialized audiences such as sponsors and exhibitors. Prerequisite: HOS 190.

This course provides students the background needed to understand the engineering and maintenance functions of an operation, the relationship between equipment selection and ongoing operational cost, and the need for preventive and reactive maintenance systems. Topics include service and production area layout and design, HVAC systems, water and wastewater systems, safety and security systems, entertainment systems, laundry and kitchen design and equipment, energy systems, vertical transportation systems, and building management systems. Approaches to and capital expenditures required for managing development, renovation, and expansion projects are discussed along with the need to address regulatory and environmental concerns.

This course familiarizes students with various categories and derivative styles of spirits and liqueurs through an exploration of the art and science of drink-making techniques. Students learn to distinguish different types, levels of quality and taste of distilled beverages and then build upon their knowledge to acquire basic mixology skills and begin to replicate classic cocktails and to construct their own signature drinks and cocktail menu. There are lab fees associated with this course. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course introduces students to beer production, beer styles and tastings through classroom activities and tasting Students learn different production methods that distinguish the numerous beer styles, quality distinctions and personality differences that exist in the beer industry. Students also learn beer service and storage as well as pairing beers with food. Pre-requisite(s): None. Co-requisite(s): None. 2 quarter hours

Financial literacy is essential for careers in hospitality. This course includes a short introduction to (or refresher on) basic accounting concepts such as double entry bookkeeping, income statements, balance sheets and cash flow statements. The course builds on these basics to prepare students to perform more complex financial functions for hospitality enterprises, such as analyzing financial statements, assessing operational performance, projecting revenue requirements, and drafting financial plans and budgets. There will be a specific focus on the financial ratios and benchmarks relevant to hospitality enterprises. Course requires no prior knowledge of financial management. Pre-requisite(s): None, Co-requisite(s): None. 5 quarter hours

This course challenges students to make effective business decisions related to food and beverage operations. Studying different operating scenarios and systems, emphasis is placed on maximizing revenue and cost control techniques. Revenue techniques involve crafting a set of functional and comprehensive restaurant menus based upon a business concept. Cost control practices includes demonstrating a systematic approach to analysis of income statements and related ratios, using budgeting techniques and implementing control processes throughout the flow of food and beverages. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Like many other industries, hospitality has been touched by #Metoo and other movements calling attention to barriers to women, LGBTQ individuals and others marginalized groups. This course will examine the growing diversity of the hospitality workforce and the continuing challenges to equal opportunity. Guest speakers will share their experiences and highlight steps that employers, co-workers and guests can take to develop an inclusive and equitable work environment. Pre-requisite(s): None. Co-requisite(s): None. 2 quarter hours

Hotels, restaurants, nightclubs, events, and tourist attractions are welcoming public places, yet they have too often been tempting targets for violent extremists and other criminals. What can owners and managers do to keep guests and employees safe while maintaining a hospitable environment open to all? This course examines the wide range of security issues facing the industry and discusses how experts are attempting to address the problem of balancing hospitality and safety. Legal, technological and logistical barriers will be explored, along with the ethical questions of how to identify and neutralize potential threats without unduly restricting public access. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course gives students an opportunity to apply the tools and techniques of professional event planning to plan a small on-campus event. Students get to evaluate their performance in real-time and develop the flexibility, resourcefulness, and attention to detail needed to be successful in the industry.

Creating memorable event experiences to increase brand loyalty, generate word-of-mouth and increase customer satisfaction is an increasingly important part of contemporary marketing and the hospitality businesses environment. Research shows that customer engagement in active experiences can produce a competitive advantage and increase revenues for clients and hospitality service providers alike. This course teaches students how to design and deliver memorable experiences by staging events at hotels, restaurants, festivals, exhibitions, and other community sites. The course includes a hands-on experiential marketing project. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

In this course, students are introduced to the essential strategies, tools, and techniques used by professionals to successfully plan events. Student learn how to apply what they have learned in a creative group-planning project. Emphasis is on mastery of the tools and techniques prior to applying them in HOS 334 Event Planning Practicum. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

Innovative business models in the transportation, food service and lodging sectors are disrupting the hospitality marketplace. Successful companies such as Uber, Lyft, AirBnB, Homeaway, and Ubereats are new business models that leverages technology and independent contractors to compete with hotels and resorts, restaurants, taxi companies and other hospitality businesses. This course explores the economic, strategic, sustainability and legal implications for traditional service providers and the workforce, along with potential strategic responses to these and other disruptive innovations. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

In this course, students will explore the theory and practice of hospitality marketing and sales, with an emphasis on consumer behavior, segmentation and channel management for hotels, food and beverage providers, and conventions and events. In addition to traditional on-ground marketing (advertising, point-of-sale and public relations), the course addresses the increasing importance of digital marketing (search engines, websites, mobile marketing, "apps," and social media) for building brand loyalty. Special attention will be paid to the role of sales in b2b and b2c hospitality marketing. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Destinations today employ sophisticated marketing, sales and branding strategies to gain a share of the lucrative leisure and business travel market. This course focuses on how towns and cities, states, nations and regions identify their most competitively appealing assets, build a story that makes the destination stand out, and distribute this narrative consistently through communications channels. Students also will explore how communities market themselves as destinations for tours, reunions, social gatherings, and high-profile conventions and events. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

The hospitality workplace offers a unique set of stressors that people entering the industry can find difficult to navigate.  This course emphasizes strategies for achieving balance and avoiding common pitfalls to help set students up to thrive throughout their careers.   Typical workplace issues such as harassment and bullying, diversity and inclusion, substance abuse, socializing and other areas of concern will be discussed. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course builds on HOS 324 Food and Beverage Management and offers in-depth knowledge of menu management, professional customer service, marketing, procurement processes (purchaining, receiving, storage practices), control points, breakeven, technology and social media applications, sustainability (greening), and financial success. The course also discusses other variations of F&B operations (event planning, industrial, and institutional catering, off-premises catering and home delivery, and take away). Prerequisite: HOS 324.

This course gives students the opportunity to practice customer service in an on-site fine dining classroom. Students prepare the restaurant prior to guest arrival, and work throughout the class to provide high-quality foodservice. This experience introduces students to the "front of the house" including topics such as: reservations, seating, and interaction with kitchen staff, the timely delivery of food and beverages, and sanitation. Pre-requisite(s):None. Co-requisite(s): None. 3 quarter hours

This course teaches hospitality students how to collect, analyze and act on data to maximize hotel profitability. Students will learn the role of the front office in establishing room rates, forecasting room availability, and budgeting for operations. Various concepts and approaches to hotel revenue management will be discussed along with basic formulas, strategies and tactics for evaluating financial and operational data. In addition, students will learn how to access and use STR reports, acquainting them with the foundational metrics and definitions used by the hotel industry and preparing them to pursue STR certification in the future. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

This course builds off the content of ACC 272. Armed with basic accounting techniques, students analyze financial statements, judge operational performance, determine revenue requirements using CVP analysis, and draft financial plans and budgets. Prerequisite: ACC 272. 4 quarter hours

This is a preparatory workshop for senior students enrolled in HOS 480 Senior Integrated Project in the following quarter. It consists of one 2-hour session that covers recommendations and guidelines for choosing projects and teams. It will also preview requirements for implementing projects and tips for success. Pre-requisite(s): None. Co-requisite(s): None. 0 quarter hours

This course is designed to provide students with a basic understanding of how a hospitality business venture is structured, the entities involved in new development or acquisition of an existing business, the capital stack and basic terms of agreements, and the start up or acquisition process. Included is determination of the financial potential of a new venture or acquisition based on site analysis, market research and analysis, competitive environment analysis and financial performance over the initial years of operation to determine the concept’s economic viability. Pre-equisite(s): None. Co-requisite(s): None. 5 quarter hours

This is an advanced elective course with rotating topics of emerging concern in the hospitality and tourism industry. The purpose of the course is help students develop knowledge skills and abilities to address timely issues facing hospitality professionals. Courses vary from 2 – 3 credits and range in focus from operational, personnel, marketing, legal/political and social/cultural dimensions of hospitality and tourism not addressed elsewhere in the curriculum. Pre-requisite(s): None. Co-requisite(s): None. 2-4 quarter hours

Students are guided through the classical process exploring various strategic tools for analyzing stakeholder concerns, the internal environment, and the external environment prior to choosing a generic strategy to be adapted at the functional, business, and corporate levels. Case studies involving hospitality organizations and live cases are used to enhance the students’ understanding of theory application. Prerequisite: HOS 241. 4 quarter hours

This course prepares students for their senior internship and ultimately career placement. It must be taken in their junior or senior year prior to the senior internship. The course uses career-focused workshops and guest speakers to address topics such as goal setting, marketing yourself, LinkedIn, negotiations, interviewing, management and assessment skills. Additionally, the course reviews internship Pre-requisite(s): None. Co-requisite(s): None. 2 quarter hours

This course enables students to reflect on the knowledge and skills acquired during their industry placements and to compare management theory to industry practice. Students describe in detail their internship sites from organizational, product and service, operational and financial viewpoints; analyze their own performance; and determine how career objectives may best be realized. Prerequisites: HOS 409 and concurrent enrollment with HOS 414

The opportunity to extend internship courses by 3 months is available upon approval, and students must communicate their intention for extension during registration. All students who register a 300 hour senior internship extension must have a grade logged for at least the practical component by the time coursework begins for the quarter following internship. Students that complete a 3-month internship after completion of all curriculum required courses will not be eligible for a break, or period of non-enrollment, prior to internship extension (if approved). Pre-requisite(s): None. Co-requisite(s): None. 4 quarter hours

Students with senior status, typically at the end of their program, are required to complete an internship of 300 – 350 hours over one quarter. During the internship, students are required to participate in discussions and completed a structured reflection on their internship experience and performance, facilitated by faculty online. They also receive a performance evaluation completed by the employer which informs their self-assessment. All students must be in good academic and financial standing when they go out on internship. Students who go onto Academic Warning or Probation the quarter before their internship are required to delay internship and take coursework to improve their GPA until they are back in good standing with the college. Students enrolled in an internship course will be asked to work 30 hours a week to meet internship requirements in an approved site. Students enrolling in 20 hours of work or less per week on internship, must enroll in additional courses to meet full time status. Students enrolling in additional courses are approved to take online courses concurrently with their internship course to meet 12 total quarter hour credits. Students enrolled in more than 12 total quarter hours concurrently in an internship term must receive dean approval. Pre-requisite(s): HOS 409. Co-requisite(s): None. 6 quarter hours

In this course, students are introduced to yield and revenue management as a method for maximizing profitability by balancing product availability, length of stay, pricing and marketing activities based on dynamic market forces. The course examines these techniques in the context of guest rooms, food and beverages, and other departments within a hotel or restaurant. Students learn how to apply hotel and restaurant analytics, historic operating results, competitor performance data, industry benchmarking data, and pricing tools. Guest speakers and site visits enhance the learning experience. Application to other tourism businesses (airlines, ride-sharing, and attractions) will also be discussed. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

In this course, students will gain a foundational understand of the legal rights and responsibilities of owners, operators, employers, and managers who need the knowledge and understanding of hospitality law to make day-to-day operational decisions. The course covers areas such as: civil rights, contracts, negligence, regulatory compliance, the innkeeper's and guest’s rights, employment and labor issues, liability for food and beverage service. The focus is on risk management and preventative methods necessary to avoid, or at least minimize, legal actions against the business. Students learn through many interactive exercises and real world cases that focus on the practical application of hospitality laws. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

The use of technology has become integral to operations, service delivery and guest experience in hospitality. In this course students will examine the legal, social and corporate responsibilities of owners, operators, employers, and managers related to technology. The course covers contracts, privacy law, employment law, negligence, regulatory compliance, cyber security, and liability associated with technology use. Students learn through research and interactive exercises with real world examples focusing on the practical application of hospitality laws, avoidance of liability and risk, and enforcement of compliance. Pre-requisite(s): HOS 419. Co-requisite(s): None. 2 quarter hours

This course examines the restaurant from concept development to opening and sustained growth. Topics discussed may de feasibility, research for growth areas, market and competitive analysis, site evaluation, franchising, evaluation or design of a food service operation, and menu design. Prerequisite: HOS 324

The nature of tourism is evolving and new forms constantly emerge, including food and wine tourism, adventure and sports tourism, educational tourism, eco-tourism and nature tourism, volunteer tourism, medical tourism, cultural and heritage tourism, creative tourism, and many others. This course is a classroom exploration of current trends and examines tourism growth models and markets along with future innovations. HOS 436 Tourism Immersion is a continuation of this course and involves a tourism immersion experience, led by a faculty expert. See catalog description for HOS 436 for more details. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

This course is a continuation of HOS 435 Tourism Trends and Innovation and involves a tourism immersion experience, led by a faculty expert. Students have the option of completing this part of the course locally or participating in a domestic or international excursion. There may be additional travel costs; scholarships may become available. Pre-requisite(s): HOS 435. Co-requisite(s): None. 2 quarter hours

This advanced course considers the theories and practices of sales, promotions, public relations, and advertising. A summary overview of consumer behavior leads to a consideration of how properties and chains effectively use promotional media. Sales department organization, sales technique, and account management are discussed, as well as the negotiation and management of group and catering contracts. Prerequisite: HOS 241.

This course examines how hospitality businesses use "big data" to make smart management decisions. Students get a look inside various hospitality information systems and explore the processes for compiling, analyzing and applying data to solve day-to-day problems. Students learn how to select and maintain information systems and work knowledgeably with outside vendors. System security, database management, and guest room technologies also are discussed. Technology trends and terminology within the hospitality industry are highlighted throughout the course. Pre-requisite(s): None. Co-requisite(s): None. 3 quarter hours

People often dream of starting a restaurant, bar, catering or other food service business. This course covers the realities from beginning to end, including conceptualization, feasibility, financing, staffing and structure, opening the business and ongoing operations and marketing. Students will learn about food and beverage trends, site analysis, competitive positioning, marketing and other essential factors in food service business success. Guest speakers will share case studies and experts on various aspects of entrepreneurship and business start-ups will be involved. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Large events and conventions often include exhibitions, adding a special level of complexity for planners. This course explores best practices in production of complex events and takes students behind the scenes of major exhibitions in the Chicago area. Topics include exhibitor recruitment and management, site selection, registration and credentialing, lighting and audio/visual production, event technology, vendor selection ,sponsorship and risk management Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

This course explores the unique challenges of planning special events and weddings, which are becoming an increasingly important part of the event industry. The course applies professional event planning processes to special events such as galas, fundraisers, awards ceremonies, observances, and media opportunities, as well as to social events such as reunions, graduations, bar-mitzvahs, retirements, weddings, and other milestones. The course will feature guest speakers and field trips to expose students to current trends in special event and wedding design, décor, and other amenities. Prerequisite : HOS 190 NOTE: This course replaces HOS 482 in previous curricula.

Building on BUS 470, students perfect their ability to analyze and evaluate financial performance and determine financing options in a multiunit, multibusiness environment. Risk management tools intended to minimize the financial exposure of an enterprise make up the remainder of the course. Prerequisite : BUS 470 or concurrent enrollment.

This course outlines the strategies and methods needed to manage capacity actively in order to maximize profit. Using hotel analytics, industry benchmarking, and pricing tools, students learn to balance product availability, pricing, and marketing in light of organizational opportunity, competitive practices, and market forces. An active, dynamic approach is taken to managing revenue streams to ensure an organization’s long-term viability and financial health.

This culminating 10-week course gives senior students an opportunity to demonstrate knowledge, competencies and values developed in prior coursework by completing a complex project on a topic of personal interest. Students can work individually or in small teams, guided by faculty, to develop an innovative hospitality business concept, solve a problem for an existing hospitality business, conduct action research, or implement a meaningful service project for the industry. Projects may align with the student’s major, concentration and/or minor. Topics must be of sufficient scope and depth to integrate critical thinking, problem-solving, and practical business skills with demonstrated hospitality industry knowledge. Pre-requisite(s): HOS 375 (no credit). Must be of junior or senior status. Co-requisite(s): None. 5 quarter hours

Students with working schedules preventing them from enrolling in CAP 497/498, he or she can petition the Hospitality Management program director to complete a business plan for a hospitality management project. Working independently over 2 quarters, each student creates a business plan comprised of important elements including concept and design, feasibility study, operational plan, start-up budget, operational budget , pre-opening and opening marketing plan, ongoing marketing plan, social media plan, and human resources plan. During the first quarter, students work on concept, feasibility study, financial outline, and integrated marketing plan. Prerequisite: Senior standing.

Students with working schedules preventing them from enrolling in CAP 497/498, can petition the Hospitality Management program director to complete a business plan for a hospitality management project. Working independently over 2 quarters, each student creates a business plan comprised of important elements, including concept and design, feasibility study, operational plan, start-up budget, operational budget, pre-opening and opening marketing plan, ongoing marketing plan, social media plan, and human resources plan. During the second quarter, students work on design, operational plans, budgets (start up and operating), pre-opening and opening marketing plan, ongoing marketing plan, social media plan, and human resources plan. Prerequisite: Senior standing