| Hospitality Management |
HMGT 401 - Hospitality Industry: Historical Perspectives and Distinguished Lecture Series
Credits:
4.00
Review the broad spectrum of the hospitality industry
from an historical perspective, in concert with current
current history, trends, and challenges presented by notable
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 and Beverage Management
Credits:
4.00
Focuses on the basic principles of food and beverage
operations management. During weekly laboratory sessions in
the New England Center for Continuing Education, students
experience both the front of the house and back of the house
activities. Application of classroom principles further
enhanced through industry guests, field trips, participation
in gourmet dinner productions, and a class managed and
produced catered function. Prereq: permission.
HMGT 554 - Lodging Operations Management
Credits:
4.00
Focus on management history, planning, organizing,
leadership, and current and future management issues. The
course requires students to compare rooms division
management in a large hotel with that of a small hotel,
including reservations, front desk operations and
accounting, housekeeping, and auxiliary functions. The
complexities and the terminology of the design, management,
and maintenance of physical structures used by civil
engineers and architects are integral to the course. Guest
lecturers include hotel general managers and department
heads who highlight students projects.
Pre- or Coreq: HMGT 401.
HMGT 567 - Food and Beverage Operations Management
Credits:
4.00
Integration of operations management principles and
techniques. Presentation of large-scale gourmet dinners;
act as managerial consultants to on-campus food service
facilities. The lab provides an experiential setting for the
application of such principles as marketing, operations
management, accounting and organizational behavior
through the planning, organizing, coordinating, and
execution of weekend food service events. Lab.
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
Credits:
4.00
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 603 - Service Industries Management
Credits:
4.00
Provides broad understanding of managerial issues in the
operation of service firms, as distinct from the consumer
product or manufacturing firms, e.g., lodging, restaurants,
health care, banking, and education. Examines, from the
viewpoint of the service firm manager, the role services
play in the economy, delivery systems, encounters,
technology, human resources, productivity, and quality
issues, along with the concept of service. Pre- or Coreq:
HMGT 401, 554, 618.
HMGT 618 - Uniform Systems for the Hospitality Industry
Credits:
4.00
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
Credits:
4.00
Tort and contract liability in the hospitality industry.
Emphasis on a managerial approach to solving or avoiding
potential problems including employment law issues that
arise in any business environment; wrong termination,
compensation rules, affirmative action, employment
discrimination, sexual harassment, and issues involving
privacy in the workplace. Prereq: junior standing.
HMGT 635 - Hospitality Human Resource Management
Credits:
4.00
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 611. Writing intensive.
HMGT 655 - Hospitality Finance and Development
Credits:
4.00
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. Emphasis on 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 - Meetings and Conventions
Credits:
4.00
Strategic and logistical considerations in managing the
planning, development, marketing, and implementation of
meetings, conferences, and conventions.
HMGT 681 - Resort Management
Credits:
4.00
Complexities of developing and managing various types of
resort properties. Emphasis on time-share properties and
recreation elements of full service resorts. Writing
intensive.
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.
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
See description for HMGT 695. 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. Prereq: permission of instructor,
program director, and director of advising. Cr/F.
HMGT 698 - Topics
Credits:
1.00 to 4.00
Special topics and developments in lodging, food
services, and other hospitality industries. Prereq: junior
standing and permission. Course may be repeated when topics
change.
HMGT 703 - Strategic Management in the Hospitality Industry
Credits:
4.00
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 - Senior Operations Seminar
Credits:
4.00
Allows students to experience and participate in the
planning and decision-making process of a full-service
hotel; to contribute to and understand the intricacies of
managing change while gaining a sensitivity to
interdepartmental coordination. Class meets at major
metropolitan hotels. Prereq: permission.
HMGT 756 - Hospitality Franchising
Credits:
4.00
Designed to help the student acquire an understanding
of franchising as a system of distribution and business
expansion. Franchising will be studied from both the
perspectives of the franchisee and the franchiser. In
addition, economic, financial, and legal issues associated
with franchising will be covered. By the end of the course,
students will acquire the skills and sources of information
that would permit sound assessment of the business
opportunities available in franchising. Prereq: MKTG 651 or
HMGT 600. (Also offered as MKTG 756.)
HMGT 761 - Hospitality Design
Credits:
4.00
Design principles and components for front and back
of the house hospitality environments will be presented and
applied to case studies and class projects.
HMGT 771 - Beverage Management
Credits:
4.00
Examination of purchasing, evaluation, storage, service, and
control of alcoholic beverages. Emphasis on wines, although
beer, ale, distilled spirits, liqueurs, and mixed drinks are
examined. Enrolled students must be at least 21 years old.
Prereq: permission.
HMGT 772 - Senior Living Industries Management
Credits:
4.00
Designed for hospitality majors, gerontology
interdisciplinary minors, and any other students interested
in studying the demographic realities leading to career and
business opportunities in a wide range of disciplines as
relates to aging Americans and mature adults worldwide. A
significant element of this course will address issues in
retirement facilities management as well as to introduce
students to the fastest growing market segment in the
developed countries of the world for whom products and
services are being created, designed, and managed.
HMGT 777 - Casino Management
Credits:
4.00
History, development and management of casinos and gaming.
Emphasis on environment, operations, regulation, accounting,
auditing and taxation of casinos and gaming. Investigates
the economics, moral and cultural issues of gaming. Field
trip required. Enrolled students must be at least 21 years
old. Prereq: permission.
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.