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.

2017FALLSHAHF100 A1, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 8:00 am 9:45 am SHA 110
2017FALLSHAHF100 B1, Sep 5th to Dec 12th 2017
Days Start End Type Bldg Room
TR 9:00 am 10:45 am SHA 110
2018SPRGSHAHF100 B2, Jan 18th to May 1st 2018
Days Start End Type Bldg Room
TR 9:00 am 10:45 am SHA 110

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.

2018SPRGSHAHF103 A1, Jan 22nd to Apr 30th 2018
Days Start End Type Bldg Room
M 12:20 pm 2:05 pm SHA 110

Principles of Food Production 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.

2017FALLSHAHF120 B1, Sep 5th to Dec 12th 2017
Days Start End Type Bldg Room
T 8:00 am 10:45 am FLR 116
T 8:00 am 10:45 am FLR 117
2017FALLSHAHF120 B3, Sep 6th to Dec 6th 2017
Days Start End Type Bldg Room
W 8:00 am 10:45 am FLR 116
W 8:00 am 10:45 am FLR 117
2017FALLSHAHF120 B4, Sep 8th to Dec 8th 2017
Days Start End Type Bldg Room
F 8:00 am 10:45 am FLR 116
F 8:00 am 10:45 am FLR 117
2018SPRGSHAHF120 B2, Jan 23rd to May 1st 2018
Days Start End Type Bldg Room
T 8:00 am 10:45 am FLR 117
T 8:00 am 10:45 am FLR 116
2018SPRGSHAHF120 B3, Jan 24th to May 2nd 2018
Days Start End Type Bldg Room
W 8:00 am 10:45 am FLR 116
W 8:00 am 10:45 am FLR 117
2018SPRGSHAHF120 B4, Jan 19th to Apr 27th 2018
Days Start End Type Bldg Room
F 8:00 am 10:45 am FLR 116
F 8:00 am 10:45 am FLR 117

Hospitality Field Experience I

SHA HF 140 (0 credits)

400 hours of supervised internship experience. Students are required to have their HF140 activities pre-approved by their faculty advisor and the Director of Career Services prior to completing work/activities 0 cr., Offered Fall & Spring. [ 0 cr. ]

2017FALLSHAHF140 A1, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 4:30 pm 6:15 pm SHA 110
2018SPRGSHAHF140 A1, Jan 22nd to May 2nd 2018
Days Start End Type Bldg Room
MW 4:30 pm 6:15 pm SHA 110

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.

2017FALLSHAHF210 A1, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 2:30 pm 4:15 pm SHA 201
2017FALLSHAHF210 A2, Sep 5th to Dec 12th 2017
Days Start End Type Bldg Room
TR 12:30 pm 2:15 pm SHA 201
2018SPRGSHAHF210 A1, Jan 22nd to May 2nd 2018
Days Start End Type Bldg Room
MW 12:20 pm 2:05 pm SHA 210
2018SPRGSHAHF210 A2, Jan 22nd to May 2nd 2018
Days Start End Type Bldg Room
MW 2:30 pm 4:15 pm SHA 202

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.

2017FALLSHAHF220 A1, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 10:10 am 11:55 am SHA 201
2017FALLSHAHF220 A2, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 12:20 pm 2:05 pm SHA 201
2017FALLSHAHF220 B1, Sep 5th to Dec 12th 2017
Days Start End Type Bldg Room
TR 3:30 pm 5:15 pm EPC 204
2018SPRGSHAHF220 A1, Jan 18th to May 1st 2018
Days Start End Type Bldg Room
TR 9:00 am 10:45 am SHA 201

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.

2017FALLSHAHF231 A1, Sep 5th to Dec 12th 2017
Days Start End Type Bldg Room
TR 9:30 am 10:45 am SHA 202
W 12:20 pm 1:10 pm SHA 110
2017FALLSHAHF231 A2, Sep 5th to Dec 12th 2017
Days Start End Type Bldg Room
TR 12:30 pm 1:45 pm SHA 210
W 12:20 pm 1:10 pm SHA 110
2018SPRGSHAHF231 A1, Jan 18th to May 1st 2018
Days Start End Type Bldg Room
TR 9:30 am 10:45 am SHA 202
2018SPRGSHAHF231 A2, Jan 18th to May 1st 2018
Days Start End Type Bldg Room
TR 2:00 pm 3:15 pm SHA 201
2018SPRGSHAHF231 B1, Jan 24th to May 2nd 2018
Days Start End Type Bldg Room
W 12:20 pm 1:10 pm SHA 110

Hospitality Field Experience II

SHA HF 240 (0 credits)

400 hours of supervised internship experience. Students are required to have their HF240 activities pre-approved by their faculty advisor and the Director of Career Services prior to completing work/activities 0 credits, Offered Fall & Spring

2017FALLSHAHF240 A1, Sep 7th to Dec 7th 2017
Days Start End Type Bldg Room
R 6:30 pm 9:15 pm SHA 110
2018SPRGSHAHF240 A1, Jan 18th to May 1st 2018
Days Start End Type Bldg Room
TR 6:30 pm 8:15 pm SHA 110

Hospitality Law

SHA HF 250 (2 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.

2017FALLSHAHF250 A1, Sep 11th to Dec 11th 2017
Days Start End Type Bldg Room
M 8:00 am 9:45 am SHA 202
2017FALLSHAHF250 A2, Sep 8th to Dec 8th 2017
Days Start End Type Bldg Room
F 8:00 am 9:45 am SHA 210
2018SPRGSHAHF250 A1, Jan 22nd to Apr 30th 2018
Days Start End Type Bldg Room
M 8:00 am 9:45 am SHA 210
2018SPRGSHAHF250 A2, Jan 19th to Apr 27th 2018
Days Start End Type Bldg Room
F 8:00 am 9:45 am SHA 210

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.

2017FALLSHAHF260 A1, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 12:20 pm 2:05 pm SHA 202
2017FALLSHAHF260 A2, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 10:10 am 11:55 am SHA 202
2017FALLSHAHF260 B1, Sep 5th to Dec 12th 2017
Days Start End Type Bldg Room
TR 9:00 am 10:45 am SHA 210
2018SPRGSHAHF260 A1, Jan 18th to May 1st 2018
Days Start End Type Bldg Room
TR 1:30 pm 3:15 pm SHA 202

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.

2017FALLSHAHF270 A1, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 8:00 am 9:45 am SHA 201
2018SPRGSHAHF270 A1, Jan 22nd to May 2nd 2018
Days Start End Type Bldg Room
MW 10:10 am 11:55 am SHA 201
2018SPRGSHAHF270 A2, Jan 22nd to May 2nd 2018
Days Start End Type Bldg Room
MW 12:20 pm 2:05 pm SHA 201
2018SPRGSHAHF270 A3, Jan 18th to May 1st 2018
Days Start End Type Bldg Room
TR 9:00 am 10:45 am SHA 206

Culture and Communication Travel Series

SHA HF 282 (2 credits)

This course is designed to introduce the culture, communication, history and hospitality industry in another country. This course provides a unique opportunity to learn about the country or city and gain new perspective on travel and lodging operations. The course requires a field trip to the specific country during spring break. Please see side notes on the University Schedule for which country will be the focus for the current semester. (Additional Cost Applies) 2cr. Prereq: HF100

2018SPRGSHAHF282 A1, Jan 18th to Apr 26th 2018
Days Start End Type Bldg Room
R 3:30 pm 5:15 pm SHA 202

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.

2017FALLSHAHF295 A1, Sep 11th to Dec 11th 2017
Days Start End Type Bldg Room
M 10:10 am 11:55 am SHA 206

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.

2017FALLSHAHF307 A1, Sep 5th to Dec 12th 2017
Days Start End Type Bldg Room
TR 12:30 pm 2:15 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.

2017FALLSHAHF310 A1, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 8:00 am 9:45 am SHA 210
2017FALLSHAHF310 B1, Sep 6th to Dec 11th 2017
Days Start End Type Bldg Room
MW 10:10 am 11:55 am SHA 210
2018SPRGSHAHF310 A1, Jan 22nd to May 2nd 2018
Days Start End Type Bldg Room
MW 8:00 am 9:45 am SHA 201
2018SPRGSHAHF310 A2, Jan 22nd to May 2nd 2018
Days Start End Type Bldg Room
MW 10:10 am 11:55 am SHA 210

Advanced Hospitality Accounting and Finance

SHA HF 313 (2 credits)

Focus is on the accounting operational duties faced by accountants in the Hospitality industry. This course covers day-to-day duties that typical hotel accountants encounter such as transactional accounting and internal controls including capital expenditure (CapEx) budgeting and property improvement program (PIP) analysis. In addition, the course will cover financial analysis that accountants typically encounter in the Hospitality industry. Other areas covered will include accounting processes, regulatory requirement, and non-accounting duties.

2018SPRGSHAHF313 A1, Jan 23rd to May 1st 2018
Days Start End Type Bldg Room
T 3:30 pm 5:15 pm SHA 206

Hospitality Market Feasibility and Valuation

SHA HF 314 (2 credits)

This course provides an introduction to and detailed instruction regarding the hotel market and feasibility research process including hands-on preparation of a feasibility analysis for a proposed hotel development. The course will consist of a series of lectures and possible guest lectures regarding the fundamental aspects of hotel feasibility analysis. Students will learn about and then put into the practice the analytical techniques presented, building to completion of a full feasibility analysis in a team fashion which will be presented at the end of the semester both in written and oral form.

2018SPRGSHAHF314 A1, Jan 24th to May 2nd 2018
Days Start End Type Bldg Room
W 12:20 pm 2:05 pm SHA 202

Fundamentals of a Hotel Real Estate Deal

SHA HF 315 (2 credits)

The purpose of this course is to introduce the students to the various aspects of a Hotel Real Estate Deal. The target audience is any student who aspires to have a career involving the ownership, development and/or financing of lodging assets.

2018SPRGSHAHF315 A1, Jan 19th to Apr 27th 2018
Days Start End Type Bldg Room
F 8:00 am 9:45 am SHA 206

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.

2018SPRGSHAHF321 A1, Jan 18th to May 1st 2018
Days Start End Type Bldg Room
TR 3:30 pm 5:15 pm SHA 201

Hospitality 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.

2017FALLSHAHF322 A1, Sep 5th to Dec 12th 2017
Days Start End Type Bldg Room
T 3:30 pm 5:15 pm SHA 206
R 3:30 pm 5:15 pm SHA 201