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 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

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

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

This course combines classroom instruction in event planning best practices with a hands-on event planning practicum. In this course, students are introduced to the essential strategies, tools, and techniques used by professionals to successfully plan events. They then apply what they’ve learned to implement a small real-life 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. Pre-requisite(s): None. Co-requisite(s): None. 5 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. 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

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 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 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