52221

Fundamentals of marketing in the hospitality industry, including research, sales, advertising, public relations, social media and other concepts related to hospitality marketing.

Examination of issues of sustainability in the hospitality industry. By looking through the lenses of environmental, social, and economic sustainability, students will gain an understanding of how business and personal decisions can impact the environment, their communities, and their establishments. Through lectures, readings, discussions, case studies, and their own research, students will learn how to make informed decisions that promote sustainability in their business.

An introductory and practical overview of hotel and restaurant accounting with emphasis on understanding what the numbers mean and how to apply them in actively managing the operation of a hotel, restaurant, or other food business.

Through lectures and industry guest speakers this class explores the fundamentals of what it takes to start a food business such as a food truck, pop up, or brick and mortar restaurant. Topics covered include components of a business plan, lease or purchase negotiations, design and build out of a space, staffing, permits and licenses, how to plan for profitability and more.

An introduction to the meetings, conventions and special events industry. Topics include types of meetings, conventions and events, the necessary steps needed to plan a successful meeting or event from site selection, budgeting, space usage, food and beverage, and security to wrap-up.

Students interested in pursuing a career in hotels will learn about a variety of different career paths, including the following: front office, event planning, human resources, concierge, night auditor, sales and marketing, housekeeping, and food and beverage. This class also focuses on principles of hotel management and the importance of revenue management, social media marketing, reputation management, Smith Travel Report, financial statements, sustainability, and community engagement.

A comprehensive examination of the hospitality industry, including lodging, restaurants, recreation, meeting, conventions, special events and the travel and tourism sectors. Emphasis on organizational structures, departments, job classifications, and career paths within each sector. Lecture and discussions are enhanced by industry guest speakers.

Off campus laboratory training in hotels, restaurants and other allied areas. This final course in the program is designed to provide practical experience in the branch of the industry to which the student shows to be best adapted or in which the student desires additional training beyond that given in prior classes. One unit of credit is earned for 54 hours of unpaid or paid work.

When running a food business, how do you determine how much product to order, the best prices to pay, or what vendors to use? Learn the critical skills required to purchase products and services, examine current issues in procurement for the hospitality industry, such as sourcing sustainably, ensuring diversity, and understanding where food and goods come from. The class also covers emerging purchasing technologies and external forces that affect the supply chain.

Study of the nature, purpose, and sources of law; the historical development of the law and its function with respect to society and business; contracts, agency, tort, criminal law, business ethics, corporation, partnership and legal concepts.