HMGT 401 - Introduction to the Hospitality Industry
Review the broad spectrum of the hospitality industry from an historical perspective, in concert with current history, trends, and challenges presented by notable industry executives. Distinguished guests represent all segments of the hospitality industry plus selected allied support businesses. Industry segments include, but are not limited to, hotels and lodging, restaurant and food service, travel and tourism, conferences and conventions, casinos and gaming, clubs and resorts, health care and senior living, franchising and entrepreneurship, and technology support. Writing intensive.
HMGT 403 - Introduction to Food Management
Designed to introduce the student to the fundamental components of food production principles and to some basic management skills. The subject matter is presented through classroom lectures, interactive electronic instruction, guest lectures, and food production labs, including the Hospitality Management Department's Gourmet Dinner Progam.
HMGT 404 - Professional Development I
Designed to introduce the student to the fundamental components of food and beverage production principles and to some basic management skills. The subject matter is presented through classroom lectures, interactive electronic instruction, guest lectures, and food production labs, including the Hospitality Management Department's Gourmet Dinner Program.
HMGT 405 - Introduction to Food and Service Management
This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service.
HMGT 504 - Professional Development II
Development and integration of self-assessment, career planning, and academic work. Students design and produce an individual career action pkan in preparation of a required summer internship. THrough self-assessment instruments they develop an understanding of their personal values, interests, skills, and personality in relation to their vocational options, academic process, and careet projections. Cr/F.
HMGT 554 - Lodging Operations Management
The course is designed to introduce operations. Two areas are emphasized: the actual operations of a front office and how the front office functions related to the other departments in a hotel. Topics discussed in the class includes overview and current trends of the lodging industry, hotel organization, reservations, registration, guest services and communications, hotel security, front office accounting, housekeeping, night audit, planning for operations, sales techniques, revenue management, and human resources management. To achieve the learning objectives, lectures, labs, e-learning course, guest lectures, and individual assignments are employed. Pre- or corequisite: HMGT 401.
HMGT 567 - Food and Beverage Operations Management
This course introduces the student to the basic elements of food and beverage operations management with a focus on front of the house operations. In addition to lectures, the course material is presentedin certification training programs, laboratory work, Ecperiential Learning Opportunties and the Hospitality Department's Gourmet Dinner program. Lab.
HMGT 570 - International Food and Culture
This course explores multiple world cultures using food, language, religion, geography, communication, politics, among other attributes, and compares/contrasts with our own diverse cultures here in the United States. Learn why we eat what we eat, when, and how. Food is a critical component across the world's many different cultures and this course will investigate how they are viewed by persons of different backgrounds. THe course will leave you with an expanded understanding and appreciation of why and how persons from diverse cultures with varying backgrounds approach their food and beverage needs differently. Inquiry Attribute, World Culture, Writing intensive.
HMGT 595 - Internship I
Credits: 1.00 to 12.00
A nontraditional academic experience relating to work experience within the university system. Coordinated by a faculty member who provides supervision, along with an on-site supervisor, through regular class meetings. Includes academic assignments and a written report. May be repeated to a maximum of 12 credits. Prereq: permission and good academic standing. Cr/F.
HMGT 600 - Hospitality Marketing Management
Students apply basic marketing principles to the competitive environment of service businesses, such as hotels, restaurants, and other hospitality firms. Strong emphasis on consumer behavior, services management theory, and the hospitality marketing mix as they relate to service firms of all types. Course material is presented through a variety of techniques: case studies, lectures, guest speakers, team projects, and written assignments. Pre- or Coreq: HMGT 401, 403, 554, 567. Writing intensive.
HMGT 604 - Professional Development III
Students design and produce and individual career action plan. Emphasis on identifying each individuals marketable skills, locating job possibilities, writing resumes and correspondence, and interviewing for jobs. Career development workshops are used to enhance the learning experience. Pre- or Coreq: HMGT 504 Cr/F.
HMGT 618 - Uniform Systems for the Hospitality Industry
Following a review of financial statements and an introduction to the Uniform System of Accounts for Hotels and Restaurants, students learn specific applications of managerial accounting and decision support systems for the hospitality industry. Topics include cash flow analysis, cost management, cost-volume-profit analysis, pricing models, budgeting, and forecasting. Students develop an understanding of computer software and back-and front-office computer systems as they relate specifically to the hospitality industry. Lectures, computer exercises, and papers. Prereq: ADMN 502.
HMGT 625 - Hospitality and Employment Law
Tort and contract liability in the hospitality industry. Emphasizes a managerial approach to solving or avoiding potential problems including employment law issues that arise in any business environment: wrongful termination, compensation rules, affirmative action, employment discrimination, sexual harassment, and issues involving privacy in the workplace. Looks at numerous State and Federal Agencies with which Hospitality business must work. Examines key forms of ownership in terms of taxes, risks and rewards. Prereq: junior standing.
HMGT 635 - Hospitality Human Resource Management
Addresses key hospitality resource management issues of a general, technical, and social nature including communication, motivation and leadership, job stress and safety, security, government regulations, discrimination, and substance abuse. Covers technical areas such as recruiting and selecting, placement, employment, training, performance appraisal, disciplining, and termination. Pre- or Coreq: ADMN 575. Writing intensive.
HMGT 655 - Hospitality Finance and Development
Provides the advanced student with a familiarity of the principles and practices of development and acquisition of hotel, restaurant, and other hospitality businesses, and the real estate development process. Emphasizes market and financial evaluation and decision making relative to economic, ethical, legal, and social aspects of the organization's environment. Group projects involving the preparation of a complete economic feasibility study for hotel or restaurant development or acquisition or repositioning are required. Prereq: HMGT 600, 618. Pre- or Coreq: HMGT 603.
HMGT 661 - Event Design, Planning, and Management
Strategic and logistical considerations in managing the planning, development, marketing, and implementation of meetings, conventions, and events.
HMGT 662 - Convention Sales and Service Management
Provides students with an understanding of the sales and service management aspects of the international and domestic convention, exhibition and meeting industries. Analyze the market potential of convention centers, resort hotels, convention hotels and independent venues. Consider the strategic and logistic aspects of the planning, development, coordination and execution of conventions, exhibitions and meetings. Introduction to and certification in numerous aspects of the DELPHI software system.
HMGT 667 - Adv Food/Bev Operations Mgt
A project management course integrating management principles and techniques in the presentation of large scale gourmet dinners. Examines services operations management: planning and forecasting, marketing and sales, production delivery systems, service encounters, technology, purchasing and inventory management, human resources, scheduling, productivity and quality issues. Prereq:senior standing.
HMGT 681 - Contemporary Resort Development and Management
Looks at the elements of developing and maintaining Resort properties including Spas, Ski Areas, Waterparks, Time Shares, Beach Resorts and Full service resorts with private home development. Examines the key roles real estate and financing play in all resort development and sustainability. Field Trip included. Writing intensive.
HMGT 682 - Private Club Management
Examines the effective operation and management of private clubs including city clubs, country clubs and yacht clubs. Major topics include: the unique niche that clubs represent in the hospitality industry, organizational structure of clubs, role of the board of directors, membership requirements, differences between tax-exempt clubs and non-exempt clubs, government regulation, preparing for a career in the club field, trends in club management and the future of clubs.
HMGT 685 - Study Abroad
Credits: 1.00 to 16.00
Open to students studying abroad in the discipline as approved by the hospitality management program director. Cr/F.
HMGT 686 - Study Abroad
Credits: 1.00 to 16.00
Open to students studying abroad in the discipline as approved by the hospitality management program director. Special fee. Cr/F.
HMGT 695 - Independent Analysis
Credits: 2.00 to 12.00
Study and research project for honor students to advance knowledge in lodging and food services fields. Prereq: junior standing and permission.
HMGT 695W - Independent Analysis
Credits: 2.00 to 12.00
Study and research project for honor students to advance knowledge in lodging and food services fields. Prereq: junior standing and permission. Writing intensive.
HMGT 696 - Supervised Student Teaching Experience
Credits: 1.00 to 8.00
Participants are expected to perform such functions as attending classes, leading discussion groups, assisting faculty, presenting information in undergraduate courses that they have successfully completed, holding office hours, grading papers and exams. Enrollment is limited to juniors and seniors who have had above average GPAs. May be repeated to a maximum of 8 credits. Cr/F.
HMGT 698 - Topics
Credits: 1.00 to 4.00
This course explores the philosophy, strategy and style of management that service organizations use to gain competititve advantage in this age of comsumer-demanded care and satisfaction. The foucs of study will include analysis of service delivery systems for all service industries with emphasis on implementing consumer driven, top-down, policy oriented quality service programs.
HMGT 698T - Topics/Study Away
Credits: 1.00 to 4.00
Topics; Study Away. Special fee.Co-requisites: INCO 589
HMGT 703 - Strategic Management in the Hospitality Industry
Capstone course, interrelating and applying strategic management concepts to hospitality organizations. Cases from hotel companies, restaurant chains, and other hospitality-related businesses, supplemented by economic and other published information from the industry, are used as departure points for class discussion. Prereq: senior standing. Writing intensive.
HMGT 750 - Advanced Operations Management
Students travel to a major Boston hotel weekly to spend a day working in various departments. T he course gives students an in-depth look at the operation of the individual departments, as well as learning how departments must function in an integral way for a successful hotel to operate. Students also experience areas not able to be covered in the on-campus curriculum including Receiving, Security, Maintenance and a day with a General Manager. Prereq: HMGT major and junior or senior status.
HMGT 756 - International Franchising
Designed to help the student acquire an understanding of franchising as a system of distribution and business expansion. Franchising is studied from both the perspectives of the franchisee and the franchiser. In addition, economic, financial, and legal issues associated with franchising are covered. By the end of the course, students acquire the skills and sources of information that would permit sound assessment of the business opportunities available in franchising. Prereq: ADMN 585 or ADMN 651, HMGT 600. (Also offered as MKTG 756.)
HMGT 758 - Revenue Management and Pricing
This course covers two topics critical to today's hotel industry; the actual techniques of selling, converting inquiries from individuals and conventions into business. Revenue Management is the technique of evaluating a piece of business and determining its profitability over all departments. The course looks intently at past history as well as forecasting in order to determine the price to be charged based on demand and profitability sought.
HMGT 771 - International Wine and Beverage
Examination of purchasing, evaluation, storage, service, and control of alcoholic beverages. Emphasizes wines, although beer, ale, distilled spirits, liqueurs, and mixed drinks are examined. Enrolled students must be at least 21 years old.
HMGT 777 - Casino Management
Examines the history of the gaming industry and the development, organization and management of casinos. Investigates economics, moral and social issues of gaming including problem gambling. Covers gaming regulations, accounting and taxation of casinos, casino marketing, national and international gaming destinations, game probabilities and the interaction of the casino department with other other divisions of mega casino resorts including lodging, food and beverage and meetings and conventions. A central focus will be on current trends and events. A field trip iin a mega casino resort is required. Enrolled students must be at least 21 years old in the first day of class. No credit will be given to students who have taken HMGT 777J.
HMGT 777J - Casino Management
Examines the history of the gaming industry and the development, organization and management of casinos. Investigates economics, moral and social issues of gaming including problem gambling. Covers gaming regulations, accounting and taxation of casinos, casino marketing, national and international gaming destinations, game probabilities and the interaction of the casino department with other other divisions of mega casino resorts including lodging, food and beverage and meetings and conventions. A central focus will be on current trends and events. There is no age, other prerequisite, or field trips requird. No credit will be given to students who have taken HMGT 777.
HMGT 795 - Internship II
Credits: 1.00 to 12.00
Off-campus work in the hospitality industry for on-the-job skill development. Normally supervision is provided by a qualified individual in the organization with frequent consultation by a hotel program faculty sponsor. A written report is required of the student. Internships may be part-time or full-time, with course credits assigned accordingly. May be repeated to a maximum of 12 credits. Prereq: permission and good academic standing; junior and senior students only. Cr/F.
HMGT 799 - Honors Thesis/Project
Credits: 4.00 to 8.00
Supervised research leading to the completion of an honors thesis or project; required for graduation from the honors program in hospitality management. Prereq: permission of director of undergraduate programs and department chair. Writing intensive.