300

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 challenges students to make effective business decisions. Studying different operating scenarios each week, students work toward maximizing profitability and/or achieving a corporate turnaround. Students learn menu planning and cost control concepts, develop budgets, analyze financial statements, recommend operational adjustments, handle human resource issues, and make policy decisions that affect management, staff, and ownership. Prerequisite: HOS 106 and HOS 118. 4 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 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 course enables students to determine the financial potential of a business concept or existing operation based on market research and analysis. Factors such as the choice of location, competitive situation, and economic conditions are assessed. Students develop their own hotel or restaurant concept, including services and amenities, for which they project market and revenue potential based on market factors. Students then create pro forma financial statements, analyzing their concept’s economic viability. Prerequisite: HOS 241. 4 quarter hours