| 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.
Special fee.
HMGT 554 - Lodging Operations Management
Credits:
4.00
Focus on management history, planning, organizing,
leadership, and current and future management issues.
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. Special fee.
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.
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. 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. 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 - Meetings, Conventions, and Events Management
Credits:
4.00
Strategic and logistical considerations in managing the
planning, development, marketing, and implementation of
meetings, conventions, and events.
HMGT 681 - Resort Management
Credits:
4.00
Complexities of developing and managing various types of
resort properties. Emphasizes 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. Special fee.
HMGT 756 - Franchising
Credits:
4.00
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: 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 are 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. Emphasizes 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.