| 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
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 and Beverage Management
Credits:
4.00
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 Progam. Prereq: permission.
HMGT 404 - UHS Hospitality Practicum I
Credits:
1.00
Work Experience in the hospitality industry through
University Hospitality Services; contributes toward
Hospitality Management practicum requirement. Students
complete at least 100 hours clock time on the job, keep a
weekly diary, and write a final paper. Students
responsible for arranging their own work experience.
Restricted to first-year Hospitality Management majors.
Course may be continued into the succeeding semester. Cr/F.
HMGT 504 - UHS Hospitality Practicum II
Credits:
1.00
Work Experience in the hospitality industry through
University Hospitality Services; contributes toward
Hospitality Management practicum requirement. Students
complete at least 100 hours clock time on the job, keep a
weekly diary, and write a final paper. Students
responsible for arranging their own work experience.
Restricted to sophomore Hospitality Management majors.
Course may be continued into the succeeding semester. Cr/F.
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
Introduces the student to the basic elements of food and
beverage management with a focus on front of the house
operations. The subject matter is presented through
lectures, guest speakers, certification training, the
department's Gourmet Dinner program, and laboratory
experiences. The laboratory activities are based at Acorns
Restaurant in the New England Conference Center. Five
certifications are achieved in this course. Lab.
HMGT 570 - International Food and Culture
Credits:
4.00
This course will focus on the importance of location in the
production, distribution and consumption of food,
inter-related with the hospitality management industry. The
role of where we come from is critical in understanding why
we eat, and where we eat it. For most people of the world,
food is tied to group identity (religion, culture), but
globalization, migration, commoditization of culture, is
tied to group identity (religion, culture), but
globalization , migration, commoditization of culture,
environmental sustainability, and technological innovations
have confused the relationship with food. 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
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 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 575 or 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 - Meeting Planning Management
Credits:
4.00
Strategic and logistical considerations in managing the
planning, development, marketing, and implementation of
meetings, conventions, and events.
HMGT 662 - Convention Sales and Service Management
Credits:
4.00
Provides students with an understanding of the sales and
service management aspects of the international
convention, exhibition and meeting industries. Analyze the
market potential of convention centers, resort hotels,
convention hotels and independent venues. Consider the
strategic and logistical aspects of the planning,
development, coordination and execution of conventions,
exhibitions and meetings. Use case studies to examine
American and overseas properties. Introduction to and
certification in numerous aspects of the DELPHI software
system.
HMGT 667 - Adv Food/Bev Operations Mgt
Credits:
4.00
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: HMGT 401, 403, 554, 567. Pre- or Co-requisite: HMGT
618.
Co-requisites:
HMGT 681 - Resort and Spa 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 682 - Private Club Management
Credits:
4.00
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, the general manager/COO
concept, organizational structure of clubs, role of the
board of directors, membership requirements, differences
between tax-exempt clubs and non-exempt clubs, duties and
responsibilities of department heads in private 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. 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
up to a maximum of 8 credits.
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
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 senior stat us.
HMGT 756 - International 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: ADMN 585 or ADMN 651 or
HMGT 600. (Also offered as MKTG 756.)
HMGT 771 - Beverage Management/International Wines
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.
HMGT 777 - Casino Management
Credits:
4.00
History, development and management of casinos and gaming.
Emphasizes 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.
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.