Courses

Introduction to the Hospitality Industry

SHA HF 100 (4 credits)

Serves as the prerequisite to all SHA courses. Students wishing to take any SHA courses must first complete SHA HF 100. An introductory course designed to offer an overview of the hospitality industry. Students gain a historical perspective and track current events. The class discusses the structure of the industry including chains, franchising, ownership, and management. The course explores the inner workings of various components of lodging, food service, and entertainment organizations. It previews the important disciplines covered in upper-level classes. Actual industry examples and case studies are used extensively. This course is not offered to seniors. 4 credits, offered Fall & Spring.

2014FALLSHAHF100 A1, Sep 2nd to Dec 10th 2014
Days Start End Type Bldg Room
MW 3:30 pm 5:00 pm SHA 110
T 5:00 pm 6:30 pm SHA 110
2014FALLSHAHF100 A2, Sep 2nd to Dec 10th 2014
Days Start End Type Bldg Room
MW 2:00 pm 3:30 pm SHA 110
T 5:00 pm 6:30 pm SHA 110
2014FALLSHAHF100 B2, Sep 2nd to Dec 9th 2014
Days Start End Type Bldg Room
TR 11:00 am 12:30 pm SHA 110
2015SPRGSHAHF100 B1, Jan 20th to Apr 30th 2015
Days Start End Type Bldg Room
TR 9:30 am 11:00 am

Distinguished Hospitality Management Lecturers

SHA HF 103 (2 credits)

A series of guest lectures given by high-level industry executives who have distinguished themselves in the hospitality industry. You may take the course twice for credit. Pass/Fail grading. 2 credits, offered Spring Only.

2015SPRGSHAHF103 A1, Jan 26th to Apr 27th 2015
Days Start End Type Bldg Room
M 1:30 pm 3:30 pm

Fundamentals of Food Service Management

SHA HF 120 (2 credits)

A lab-based overview of food production. Emphasis is placed on food science, nutrition, and food management skills. Students practice food management techniques, proper use of tools and equipment, and the evaluation of food products. The concepts of managing from the front door and the back door are also discussed. Additional $150 for lab supplies. 2 credits, offered Fall & Spring.

2014FALLSHAHF120 B1, Sep 8th to Dec 8th 2014
Days Start End Type Bldg Room
M 9:00 am 10:30 am FLR 117
M 9:00 am 12:00 pm FLR 116
2014FALLSHAHF120 B2, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
W 9:00 am 10:30 am FLR 117
W 9:00 am 12:00 pm FLR 116
2014FALLSHAHF120 B3, Sep 2nd to Dec 9th 2014
Days Start End Type Bldg Room
T 9:00 am 10:30 am FLR 117
T 9:00 am 12:00 pm FLR 116
2014FALLSHAHF120 B4, Sep 5th to Dec 5th 2014
Days Start End Type Bldg Room
F 9:00 am 10:30 am FLR 117
F 9:00 am 12:00 pm FLR 116
2015SPRGSHAHF120 B1, Jan 26th to Apr 27th 2015
Days Start End Type Bldg Room
M 9:00 am 12:00 pm
M 9:00 am 10:30 am
2015SPRGSHAHF120 B2, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
W 9:00 am 12:00 pm
W 9:00 am 10:30 am
2015SPRGSHAHF120 B3, Jan 20th to Apr 28th 2015
Days Start End Type Bldg Room
T 9:00 am 12:00 pm
T 9:00 am 10:30 am
2015SPRGSHAHF120 B4, Jan 23rd to Apr 24th 2015
Days Start End Type Bldg Room
F 9:00 am 12:00 pm
F 9:00 am 10:30 am
2015SPRGSHAHF120 B5, Jan 22nd to Apr 30th 2015
Days Start End Type Bldg Room
R 9:00 am 12:00 pm
R 9:00 am 10:30 am

Hospitality Field Experience I

SHA HF 140 (0 credits)

400 hours of supervised internship experience. 0 cr., either sem.

2014FALLSHAHF140 A1, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
MW 5:00 pm 7:00 pm SHA 110
2015SPRGSHAHF140 A1, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
MW 5:00 pm 8:00 pm

Hosp Mgmt Intro

SHA HF 200 (2 credits)

This course description is currently under construction.

2015SPRGSHAHF200 A1, Jan 22nd to Apr 30th 2015
Days Start End Type Bldg Room
R 12:00 pm 2:00 pm

Financial Accounting for the Hospitality Industry

SHA HF 210 (4 credits)

An introductory course in Accounting designed to provide students with a basic understanding of the language of business. This course examines the basic accounting processes of recording, classifying, and summarizing business transactions. It also provides an opportunity to study elements of financial statements such as assets, liabilities, equity, revenue, and expenses. 4 credits, offered Fall & Spring.

2014FALLSHAHF210 A1, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
MW 9:30 am 11:00 am SHA 206
2014FALLSHAHF210 B1, Sep 2nd to Dec 9th 2014
Days Start End Type Bldg Room
TR 3:30 pm 5:00 pm SHA 206
2015SPRGSHAHF210 A1, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
MW 9:30 am 11:00 am
2015SPRGSHAHF210 A2, Jan 20th to Apr 30th 2015
Days Start End Type Bldg Room
TR 2:00 pm 3:30 pm

Food & Beverage Management

SHA HF 220 (4 credits)

This courses focuses on principal operating problems facing managers in the restaurant industry. Topics such as concept development and entrepreneurship, menu analysis, cost control, operational analysis, and customer service processes are addressed. 4 credits, offered Fall & Spring.

2014FALLSHAHF220 A1, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
MW 2:00 pm 3:30 pm SHA 210
2014FALLSHAHF220 A2, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
MW 11:00 am 12:30 pm SHA 210
2015SPRGSHAHF220 A1, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
MW 9:30 am 11:00 am
2015SPRGSHAHF220 A2, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
MW 11:00 am 12:30 pm

Human Resources Management for the Hospitality Industry

SHA HF 231 (4 credits)

Explores contemporary human resource management relative to the hospitality industry, with emphasis on planning, job analysis, recruitment, selection, hiring, placement, and ethnic diversity in the workplace. Specifically, the course concentrates on employee motivation, leadership, training, team building, employee performance and retention. Management philosophies of work compensation, discipline, and labor relations are discussed as they affect current hospitality industry strategies to attract and retain a quality workforce. 4 credits, offered Fall & Spring.

2014FALLSHAHF231 A1, Sep 2nd to Dec 9th 2014
Days Start End Type Bldg Room
TR 2:00 pm 3:30 pm SHA 206
2014FALLSHAHF231 A2, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
MW 9:30 am 11:00 am SHA 202
2015SPRGSHAHF231 A1, Jan 20th to Apr 30th 2015
Days Start End Type Bldg Room
TR 11:00 am 12:30 pm
2015SPRGSHAHF231 A2, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
MW 1:30 pm 3:00 pm

Hospitality Field Experience II

SHA HF 240 (0 credits)

400 hours of supervised internship experience. 0 credits, Offered Fall & Spring.

2014FALLSHAHF240 A1, Sep 4th to Dec 4th 2014
Days Start End Type Bldg Room
R 5:00 pm 7:00 pm SHA 110
2015SPRGSHAHF240 A1, Jan 20th to Apr 30th 2015
Days Start End Type Bldg Room
TR 5:00 pm 8:00 pm

Hospitality Law

SHA HF 250 (4 credits)

A look at the laws that apply to hotels, food-service establishments, and the travel industry. Consideration of innkeepers' duties to guests. Concepts of liability and negligence, contract and property practices, and miscellaneous statutes applicable to the hospitality industry. 2 credits, offered Fall & Spring.

2014FALLSHAHF250 A1, Sep 5th to Dec 5th 2014
Days Start End Type Bldg Room
F 8:00 am 11:00 am SHA 110
2015SPRGSHAHF250 A1, Jan 23rd to Apr 24th 2015
Days Start End Type Bldg Room
F 8:00 am 11:00 am

Hospitality Marketing Principles

SHA HF 260 (4 credits)

This course provides an understanding of the role and function of marketing in the hospitality industry. It offers an overview of generic principles of marketing for any industry (including consumer products and manufacturing) and introduces specialized principles for the hospitality industry. For all topics, it uses examples taken primarily from the hospitality industry. Subjects covered include marketing strategy, marketing research, consumer behavior, segmentation, positioning, product and concept development, pricing, distribution, and marketing communications (including advertising and public relations). Class discussion, lectures, and case studies. 4 credits, offered Fall & Spring.

2014FALLSHAHF260 A1, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
MW 12:30 pm 2:00 pm SHA 202
2014FALLSHAHF260 A2, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
MW 3:30 pm 5:00 pm SHA 202
2015SPRGSHAHF260 A1, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
MW 3:30 pm 5:00 pm
2015SPRGSHAHF260 A2, Jan 20th to Apr 30th 2015
Days Start End Type Bldg Room
TR 9:30 am 11:00 am

Lodging Operations and Technology

SHA HF 270 (4 credits)

This course provides an introduction to the operations and technology of the room division within hotel properties. Explores theoretical principles and operational tactics for management of front office, reservations,housekeeping and engineering functions. 4 credits, offered Fall & Spring.

2014FALLSHAHF270 A1, Sep 2nd to Dec 9th 2014
Days Start End Type Bldg Room
TR 3:30 pm 5:00 pm SHA 201
2014FALLSHAHF270 A2, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
MW 11:00 am 12:30 pm SHA 202
2015SPRGSHAHF270 A1, Jan 20th to Apr 30th 2015
Days Start End Type Bldg Room
TR 3:30 pm 5:00 pm
2015SPRGSHAHF270 A2, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
MW 11:00 am 12:30 pm

Private Club Management

SHA HF 295 (2 credits)

Provide students with an introduction to the hospitality management specialization of Club Management. Lecture topics will include: what clubs are, organizational structure of clubs, service in the club environment, profit or non-profit, and professionals in club management. There will also be guest speakers, classroom case studies and field trips. 2 cr., spring semester

2015SPRGSHAHF295 A1, Jan 20th to Apr 28th 2015
Days Start End Type Bldg Room
T 9:00 am 11:00 am

Hospitality Entrepreneurship

SHA HF 307 (4 credits)

This course is intended to be a capstone experience for students seeking to understand hospitality entrepreneurship and innovation as a professional business system. Student teams will create, develop and design a concise Pro Forma Business Plan for a start-up non-profit or profit-driven hospitality enterprise. At the end of the semester teams will make a competitive presentation integrating the principles and skills mastered in previous coursework to a panel of successful hospitality entrepreneurs. 4 credits.

2014FALLSHAHF307 A1, Sep 2nd to Dec 9th 2014
Days Start End Type Bldg Room
TR 2:00 pm 3:30 pm SHA 202

Managerial Accounting for the Hospitality Industry

SHA HF 310 (4 credits)

After a review of financial-accounting principles, this course examines how financial information is assembled and presented according to the Uniform Systems Accounts for hospitality enterprises. The primary emphasis of the course is on analytical and decision-making uses of financial information, including such topics as cost behavior, leverage, cost-volume-profit analysis, contribution-margin pricing, and budgeting. The course concludes with a review of hotel operating forms, including franchising and management contracts and assessing their impact on financial performance and risk. 4 credits, offered Fall & Spring.

2014FALLSHAHF310 A1, Sep 3rd to Dec 10th 2014
Days Start End Type Bldg Room
MW 2:00 pm 3:30 pm SHA 206
2014FALLSHAHF310 B1, Sep 2nd to Dec 9th 2014
Days Start End Type Bldg Room
TR 9:30 am 11:00 am SHA 206
2015SPRGSHAHF310 A1, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
MW 1:30 pm 3:00 pm
2015SPRGSHAHF310 A2, Jan 20th to Apr 30th 2015
Days Start End Type Bldg Room
TR 9:30 am 11:00 am

Advanced Food and Beverage Management

SHA HF 321 (4 credits)

This intermediate-level course is designed to complete a student's foundation in food and beverage management. Critical issues in the food service industry are explored in depth. Course content will vary. Analysis of daily operations with a focus on developing viable solutions to problems is emphasized. The course content is grouped into six thematic competency clusters. 4 credits.

2015SPRGSHAHF321 A1, Jan 21st to Apr 29th 2015
Days Start End Type Bldg Room
MW 3:30 pm 5:00 pm

Hospitality Facilities Design

SHA HF 322 (4 credits)

This course is designed to introduce students to the basic principles of facility planning, layout and design for hotel, dining, kitchen, public and service areas. At the completion of the course, students will be able to explain the design process common to all hospitality facilities, as well as the activities that occur during each phase of this process. 4 credits.

2014FALLSHAHF322 A1, Sep 2nd to Dec 9th 2014
Days Start End Type Bldg Room
TR 11:00 am 12:30 pm SHA 202

Intro to Fine Wines

SHA HF 329 (2 credits)

This course offers a complete, introductory-level overview of the fine wines of the world. The purpose of the course is fourfold: 1. Ensure a thorough knowledge of the world's major wine-producing regions, their noble grape varietals, their classification systems and quality control laws. 2. Build basic understanding of the wine-making process, its variations and its pitfalls, thus aiding in the ability to appreciate a great wine and spot a flawed one. 3. Illustrate techniques of quantified sensorial assessment of wine so that the student may perform the buying function knowledgeably and confidently. 4. Acquire an understanding of how to perform job functions related to wine, such as writing a wine list, in the hospitality industry. 2 credits, offered Fall & Spring.

2014FALLSHAHF329 A1, Sep 8th to Dec 8th 2014
Days Start End Type Bldg Room
M 3:30 pm 5:00 pm FLR 117
2015SPRGSHAHF329 A1, Jan 26th to Apr 27th 2015
Days Start End Type Bldg Room
M 11:00 am 1:00 pm

Professional Development for the Hospitality Industry

SHA HF 332 (2 credits)

This course provides an introduction to the management of others with an emphasis on the hospitality industry. Using relevant articles and real life examples, it will provide a thorough look at what it means to be responsible for the performance of others. Topics covered will include exploring different management styles, performance management, directing and coaching others, and the effective training of staff. 2 credits.

2014FALLSHAHF332 A1, Oct 27th to Dec 8th 2014
Days Start End Type Bldg Room
M 2:00 pm 5:00 pm SHA 201

Tourism and Hospitality Industries in China

SHA HF 350 (4 credits)

This course is designed to introduce tourism and hospitality industries in China. This spring only course provides a unique opportunity to learn about China -- the emerging superpower and gain new perspective on travel and lodging operations. The course requires a field trip to China during the spring break. Students are responsible for additional fees for the trip. Class is open for all SHA sophomores, juniors, seniors, and SHA minors through an application and evaluation process. Contact Dr. Zoe Ho at zoejyho@bu.edu for application information. 4 credits, offered Spring Only.