400

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. Students reflect on previous internship experience (seminar) and/or work experience. The course uses career-focused workshops to address topics like work-style assessment, communication styles, and giving/receiving feedback. Prerequisite: HOS 206 and HOS 207. 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

This industry placement allows 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 develop supervisory or administrative skills or rotate through various departments of an enterprise deepening their understanding of industry best practices and further developing their career portfolios. Each student must complete this 400-hour supervised internship at an approved internship site. Prerequisites: HOS 409 and concurrent enrollment with HOS 415 NOTE: This course replaces HOS 414 in previous curricula.

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

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 the role, analysis, and design of lodging systems and technology applications: system failure contingency planning, procurement, security, guest room technologies, and apps. It explores e-commerce, distribution channels, optimization strategies for search engines, and social media. Website analytics are used to enhance website design and efficiency. Prerequisite: HOS 241

This course addresses the complexities of organizing and designing large meetings, conventions, tradeshows, and exhibitions in collaboration with convention centers and their various contractors. The course will focus in particular on management of of state-of-the-art technology and audiovisual production services in the design and staging of large events. Students also will learn best practices for coordinating entertainment, food and beverages, hotels, and transportation for large numbers of attendees over multiple days. The role of city agencies and destination management organizations in city wide events also will be discussed. Students will be provided with opportunities to get a look behind-the-scenes at one or more large events through field trips and tours to large event venues. Prerequisite: HOS 190 NOTE: This course replaces HOS 481 in previous curricula.

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. 4 quarter hours.

This course considers the various methods of valuation of commercial properties as well as the financing instruments available for real estate investment. Portfolio management techmiques are also considered. Prerequisite: BUS 470.

This course is an introduction to the systematic and coordinated processes by which physical assets in the hospitality industry (hotels, conference centers, resorts, and other properties) are managed. Asset management requires a cross-functional approach to achieve sustained value in the selection, design, acquisition, operation, maintenance, and renewal of physical infrastructure. Prerequisite: BUS 470.

The selection of a management company and a brand is a critical component to the overall success of a hospitality asset. This course considers the point of view of owners or operators in selecting management contracts and/or a franchise model to manage growth and profitability. Students analyze the various elements relevant in the decision, including time horizon for investment return, availability of capital for product improvement plans (PIPs), or need to rebrand. Students analyze information in management contracts or franchise agreements taking into consideration issues like agency or service contracts, incentive fees and royalty fees structure, the property management system (PMS), territorial restrictions, and other factors. Prerequisite: BUS 470

In this course, students examine the philosophy, principles, and policies underlying business reorganizations of distres sed hospitality properties and the financial and legal issue s in real estate workout process financing, refinancing, and debt restructuring. Students will examine the role of debtors, professionals, creditors, officers, directors, and other parties in the context of restructuring and reorganization situations for distressed properties. Prerequisite: BUS 470

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