School of Hospitality Administration

928 Commonwealth Avenue
Boston, MA 02215
Phone: 617-353-3261
Fax: 617-353-6328
E-mail: busha@bu.edu
Website: School of Hospitality Administration

Administration

James T. Stamas, Dean

Bachelor of Scienc

Bachelor of Science in Hospitality Administration

The School of Hospitality Administration (SHA) was developed in 1981 in response to the tremendous growth of the hospitality service sector. Drawing on the resources of the city and of the University, the School of Hospitality Administration at Boston University provides students with the skills they need to be successful in this rapidly changing and growing industry.

The School of Hospitality Administration has developed a unique relationship with the city of Boston. The area’s many hotels and restaurants provide numerous opportunities for internships. Local hospitality executives participate as guest lecturers, adjunct faculty members, and student mentors.

Students receive a solid background in liberal arts and specialize in topics and courses related to the hospitality industry. The broad range of the curriculum allows students to develop a comprehensive understanding of the complex human and physical systems that make up the hospitality industry.

Admission

Applicants to the School of Hospitality Administration degree program are required to submit credentials and meet application deadlines as published in the Boston University Application for Admission.

Transfer Students  Students who have completed college work at other academic institutions are eligible to apply for admission to the School. In addition to the credentials required of all applicants, transfer applicants must submit an official transcript and a current bulletin from each college attended.

Credits and coursework of incoming transfer students are evaluated by the School of Hospitality Administration Academic Advising Office. Please contact the office at 928 Commonwealth Avenue, Room 307, with questions regarding credit evaluation.

Advanced Placement or Credit by Examination  Students entering the School of Hospitality Administration who offer satisfactory scores in Advanced Placement Examinations will receive Advanced Placement credit. For additional information about Advanced Placement and other external credit options, inquire at the School of Hospitality Administration Academic Advising Office at 928 Commonwealth Avenue, Room 307.

Courses Taken at Other Institutions for Boston University Credit  School of Hospitality Administration students who wish to spend a semester or take courses at another accredited institution as a nonmatriculated student must obtain prior approval from the School of Hospitality Administration Academic Advising Office.

Intra-University Transfer  Boston University students wishing to transfer into or out of the School of Hospitality Administration should make an appointment with the SHA academic advisor.

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Policies and Procedures

Grading

Incomplete Grades  When a student has presented a sufficient reason why coursework cannot be completed on schedule, the instructor will assign a date within the succeeding twelve months by which all course requirements must be completed and the student receives an “I” grade. A contract for completion must be filled out and signed by both the instructor and the student. In the event that coursework remains incomplete on the assigned date or twelve months after the “I” grade has been awarded, whichever comes first, the “I” grade will be changed automatically and permanently to an “F” grade.

Academic Probation  An overall grade point average of 2.0 is required for graduation. A student whose grade point average falls below 2.0 will be placed on academic probation. To be removed from probation, the student must obtain a cumulative GPA of 2.0 or higher.

Repeated Courses  The grade received for a repeated course does not replace the grade for the original course; both grades are computed in the student’s grade point average and credit will only be awarded once for the same course taken twice.

Graduation and Promotion


A graduation application must be submitted to the Academic Advising Office in SHA, Room 307, one calendar year in advance of the date on which the degree is to be conferred. The University is not responsible for the graduation of any student who fails to submit this form. Students are responsible for the accuracy of their graduation applications and for ensuring that their transcripts accurately reflect their academic records at the time they submit a graduation application. Students have seven years from the date of initial matriculation in which to complete their degrees.

Please refer to the SHA Academic Advising Office for information regarding graduation with honors.

Voluntary Withdrawal


A student wishing to withdraw from the School or take a leave of absence must apply first to the Dean of the School of Hospitality Administration and then to the University Service Center (881 Commonwealth Avenue), where he or she is expected to have an interview with a designated member of the dean’s staff and file the official form for withdrawal or leave of absence.

Degree Requirements


These are new requirements that apply only to students who enroll in SHA during or after the Fall 2008 semester. Prior students are subject to the former system of requirements, details of which are available from the SHA academic advisor.

Course Credits and Distribution  A candidate for the degree must earn 128 credits in distribution, elective, and specialization courses. In addition, 800 hours of on-the-job experience are required. This experience, monitored and supervised by faculty, is divided equally between two separate 400-hour experiences and may be completed at any time during the degree program. An international experience is also required.

Students must complete distribution requirements within the College of Arts & Sciences that include English, foreign language, natural science, social science, and humanities courses. They must also complete specialization courses within SHA that focus on the hospitality industry and general business knowledge.

Course Load  Students ordinarily proceed at the rate of four courses (16 credits) per semester. Most SHA courses carry 4 credits; special electives carry 1, 2, or 4 credits. Students wishing to register for 19 or 20 credits, but not more than 20, must receive prior approval from the academic advisor. All students must be in good academic standing (have a GPA of 2.5 or better) to do so. First-semester freshmen and first-semester transfer students may not overload. Additional tuition will be charged for credits in excess of 18; however, students with a cumulative GPA of 3.3 or higher and students in their senior year who have filed a graduation application are exempt from additional charges.

Enrollment in fewer than three courses (12 credits) in any semester requires prior approval.

Residency Requirement  For the SHA degree, students must complete 128 credits of academic work. A total of 60 credits are required in the areas of Specialization and Hospitality elective courses and 48 credits in the Distribution category.

Students are expected to remain as full-time students throughout their four years in SHA. Students with fewer than 12 credits remaining in their final semester before graduation may request to be coded at part-time status.

No more than 14 credits in the area of Specialization may be allowed to transfer from outside of the School of Hospitality Administration. Nine courses from the area of Specialization must be completed for the degree. A maximum of 60 credits total is allowed for transfer from outside institutions.

Requirement for Satisfactory Record  Students may accumulate no more than four “D” grades in their liberal arts or general elective courses. Courses taken to satisfy hospitality requirements and hospitality electives must be completed with a grade of “C” or higher.

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Curriculum

1. Required Courses: Distribution (48 credits)

To be taken in the College of Arts & Sciences.

CAS CS 101 Introduction to Computers (special SHA section)

CAS EC 101 Introductory Microeconomic Analysis

CAS EC 102 Introductory Macroeconomic Analysis

CAS WR 100 Writing Seminar

CAS WR 150 Writing and Research Seminar

CAS MA 113 Elementary Statistics or CAS MA115 Statistics I

CAS MA 120 Applied Mathematics for Social and Management Sciences

One humanities course as detailed in College of Arts & Sciences Divisional Studies.

One social science course as detailed in College of Arts & Sciences Divisional Studies.

One natural science course as detailed in College of Arts & Sciences Divisional Studies.

Two semesters of the same modern foreign language

2. Required Courses: Specialization (48 credits)

SHA HF 100 Introduction to the Hospitality Industry

SHA HF 120 Fundamentals of Food Service Management

SHA HF 140 Hospitality Field Experience I

SHA HF 210 Financial Accounting for the Hospitality Industry

SHA HF 220 Food and Beverage Management

SHA HF 240 Hospitality Field Experience II

SHA HF 250 Hospitality Law

SHA HF 260 Marketing Principles for the Hospitality Industry

SHA HF 270 Lodging Operations and Technology

SHA HF 310 Managerial Accounting for the Hospitality Industry

SHA HF 331 Human Resources Management for the Hospitality Industry

SHA HF 370 Revenue Management and Technology

SHA HF 410 Finance for the Hospitality Industry

SHA HF 432 Hospitality Leadership

SHA HF 440 International Experience

SHA HF 460 Hospitality Strategic Marketing

3. Electives in Hospitality Administration (12 credits)

Hospitality electives are selected in consultation with the SHA academic advisor and the faculty advisor, and may include any SHA elective course. This excludes required courses listed above within specialization requirements.

SHA courses are numbered as follows. The first number in the three number sequence corresponds to the year of enrollment of the student (100-level courses are intended for freshmen, 200-level courses are for sophomores, 300-level courses are for juniors, and 400-level courses are for seniors). The second number in the three number sequence corresponds to the subject area of the course (0 = general, 1 = accounting and finance, 2 = food and beverage, 3 = human resources and leadership, 4 = industry work experience, 5 = law, 6 = marketing and strategy, 7 = lodging and property management, 8 = technology, 9 = special topics).

4. General Electives (20 credits)

General electives are selected in consultation with the SHA academic advisor and faculty advisor, and may include any academic subject within the University. This excludes required courses listed above in distribution and specialization requirements, and also excludes non-credit PDP and ROTC courses.

5. Supervised Field Experience (0 credit)

Through Supervised Field Experience, SHA HF 140 and HF 240, degree candidates acquire 800 hours of on-the-job experience in the hospitality industry. A written report is required of all candidates at the end of each of the two field experiences.

6. International Experience (0 credit)

All SHA students are required to demonstrate significant exposure to a culture outside the United States by completing SHA HF 440. For many students, this experience may involve an internship at one of our International Program sites. For others, it may involve specifically designed coursework completed at the University. Students may also propose independent projects to fulfill this requirement. (International students may use their study or work experience in the United States as their international experience.)

Hospitality Administration Minor


The School of Hospitality Administration offers a Hospitality Administration Minor consisting of 20 credits. The minor is only available to SMG undergraduate students. Required courses include: SHA HF 200, HF 220, HF 270, HF 310, HF 370, and HF 460. A minimum grade of C is required in all courses that fulfill the Hospitality Administration Minor. For additional information, please contact the Academic Advising Office at 928 Commonwealth Avenue, Room 307; 617-353-0930.

School of Management Minor


The School of Management offers a Business Administration Minor consisting of 24 credits. This minor is available to all SHA undergraduate students. Required courses include: SMG SM 299, OB 221, OB 448 or LA 360, IM 345, and SM 221. A minimum grade of C is required in all courses. For additional information, please contact the Academic Advising Office at 928 Commonwealth Avenue, Room 307; 617-353-0930.

Freshman/Transfer Course Selection


Freshmen and transfer students are guided in the selection of first-semester courses at a registration and orientation process held before the beginning of the semester. Students are encouraged to take at least one course at the School of Hospitality Administration each semester.

Academic Support Services


Academic advising is available through the School of Hospitality Administration Academic Advising Office. Students should confer with their advisor at least once a semester, as well as during registration. An appointment may be scheduled by contacting the SHA Main Office at 928 Commonwealth Avenue; 617-353-3261.

Study Abroad and Internship Programs


Boston University sponsors a variety of study abroad and internship programs around the world. Students in the School of Hospitality Administration program are encouraged to participate in internship opportunities in London, England; Paris, France; Sydney, Australia; Geneva, Switzerland; Madrid, Spain; Washington, D.C.; Dresden, Germany; and Auckland, New Zealand. With prior approval, SHA students may study abroad for one semester, typically during their junior year. Students must be degree candidates in good academic standing. Courses taken abroad may be used to fulfill hospitality electives, general electives, distribution, or language requirements.

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Student Activities and Professional Organizations

The Club Managers Association of America


The CMAA Student Chapter is a professional club at SHA. They focus on students and their career opportunities in club management. Students are involved in setting up field trips to various types of clubs as well as educational seminars for students interested in the various facets of club management. Students are invited to monthly senior chapter meetings and the yearly National Conference/Convention/Trade Show. Internships and mentors are some of the features available. If you would like to be part of a club that will give you exposure to club management, with opportunities of internships and networking with club managers, then take advantage of this opportunity and join CMAA.

Diner’s Club


The Diner’s Club was formed by a group of students interested in exploring local restaurants. They make arrangements to dine in Boston-area establishments and have an informal discussion and tour with the owner after the meal. These discussions give students valuable insight into the operations of a successful restaurant. Recent excursions have included Rocca, Clio, Summer Shack, and Bambara. Membership is open to all students.

Eta Sigma Delta


Eta Sigma Delta is the international honor society for students studying hospitality management. The society was established to encourage and reward outstanding academic achievement. Membership is limited to juniors and seniors who rank in the top twenty percent of their graduating class with a GPA of 3.0 or higher. Qualified candidates will be notified each semester. Activities include an annual induction ceremony and community service events.

Hospitality House


The Hospitality House provides specialty housing for students sharing a commitment to service within the hospitality industry. This elegant brownstone also serves as an extension of the School, providing a location for activities that enrich the students’ hospitality experience. Residents serve as a resource for their peers and plan monthly activities ranging from holiday dinners to community service.The Hospitality House is equipped for 16 women, 11 men, and the Residence Assistant.

ISHA


The International Student’s Hospitality Association (ISHA) seeks to take classroom learning and work experience and introduce an international perspective. Regularly holding events such as “Taste of Culture” and International Programs Reviews, ISHA brings hospitality around the world into daily life at SHA.

NSMH


The National Society of Minorities in Hospitality (NSMH) is a national organization that strives to promote diversity and professionalism in the hospitality industry. Being a minority is not required, but rather just a belief in the power and importance of diversity. Meetings with industry leaders at local site visits as well as social and community service events have earned the nationally recognized BU chapter a number of national awards including Best Membership Drive, Most Traveled Chapter, Best Publicity, and the Highest Individual GPA.

Peer Advisors


The Peer Advising Program was established to provide a personal network between current and new students. Peer Advisors serve as orientation guides to freshmen and transfer students. They provide information about any areas their advisees wish to discuss, including academic offerings, class registration, student organizations, and industry events. Membership is open to upperclassmen.

School of Hospitality Administration 
Student Government


School of Hospitality Administration Student Government coordinates many events within the School of Hospitality Administration and represents the School as part of the larger Boston University Student Government. The Government also publishes The SHA Journal, the newsletter of the School. Officers in the student government include the president, vice president, secretary, treasurer, and two senators. Elections are held each fall semester and membership is open to all students.

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Course Descriptions

During enrollment, preference is given to students who are officially enrolled in the degree program.

Required Courses

SHA HF 100 Introduction to the Hospitality Industry

This course is the entry course for the SHA curriculum and a prerequisite for all other SHA courses. It provides an overview of the hospitality industry and its components, including hotels, restaurants, theme parks, cruise lines, and travel distributors. It also provides an introduction to various business disciplines including management, marketing, accounting, finance, and strategy. Students gain an historical perspective and also discuss current events. Industry examples and case studies are used extensively. This course is not offered to seniors. SMG students should enroll in the alternate entry course HF 200. 4 credits, either sem.

SHA HF 120 Fundamentals of Food Service Management

Prereq: SHA HF 100. 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. 2 cr, either sem. Additional $150 for lab supplies.

SHA HF 140 Hospitality Field Experience I

Prereq: SHA HF 100. 400 hours of supervised internship experience. 0 cr, either sem.

SHA HF 200 Hospitality Management for Business Majors

Prereq: SMG SM 121 and SMG registration. This course is an alternate entry course for the SHA curriculum, and a substitute for HF 100 as a prerequisite for all other SHA courses. HF 200 is an advanced version of HF 100 and presumes prior knowledge of various business disciplines. It provides an overview of the hospitality industry and its components, including hotels, restaurants, theme parks, cruise lines, and travel distributors. Students gain an historical perspective and also discuss current events. Industry examples and case studies are used extensively. This course is not offered to seniors. This course is limited to SMG students only. Students from other schools within the University should enroll in HF 100. 2 cr, 2nd sem.

SHA HF 210 Financial Accounting for the Hospitality Industry

Prereq: SHA HF 100, CAS MA 120. 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 cr, either sem.

SHA HF 220 Food and Beverage Management

Prereq: SHA HF 100 (or HF 200), HF 120. This course 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 adressed. 4 cr, either sem.

SHA HF 240 Hospitality Field Experience II

Prereq: SHA HF 100, HF 140. 400 hours of supervised internship experience. 0 cr, either sem.

SHA HF 250 Hospitality Law

Prereq: SHA HF 100. 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. 4 cr, either sem.

SHA HF 260 Marketing Principles for the Hospitality Industry

Prereq: SHA HF 100 and SHA registration. 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 cr, either sem.

SHA HF 270 Lodging Operations and Technology

Prereq: SHA HF 100 (or HF 200). This course provides an introduction to the operations and technology of the rooms division within hotel properties. Explores theoretical principles and operational tactics for management of front office, reservations, housekeeping, and engineering functions. 4 credits.

SHA HF 310 Managerial Accounting for the Hospitality Industry

Prereq: SHA HF 100 (or HF 200), HF 210 (or AC 221). 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 cr, either sem.

SHA HF 331 Human Resources Management for the Hospitality Industry

Prereq: SHA HF 100, HF 140. Explores contemporary human resources 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, and 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 cr, either sem.

SHA HF 370 Revenue Management and Technology

Prereq: SHA HF 100 (or HF 200), HF 270. This course provides an advanced overview of the revenue management function in hotels. Revenue management is an integrated approach to maximizing revenue that includes capacity analysis, demand forecasting, variable pricing, and distribution technology. 2 cr.

SHA HF 410 Finance for the Hospitality Industry

Prereq: SHA HF 100, HF 310, CAS MA 113 (or MA 115). Studies the techniques financial managers and external analysts employ to value the firm and its assets. Topics include financial statement analysis, taxation, discounted cash flow, stock and bond valuation, cost of capital, and capital budgeting. The techniques of discounted cash flow and the command of taxation principles developed in the course are applied to commercial real estate analysis, including hospitality properties. 4 cr, either sem.

SHA HF 432 Hospitality Leadership

Prereq: SHA HF 100, HF 331. This course will focus on leadership and management for the hospitality industry. Using a leadership continuum as a framework, we will explore several different levels of leadership, from a “traditional” leadership role as the head of a major corporation to the more personal aspect of self-leadership. Several different leadership models will be analyzed and applied to the hospitality industry. Leadership tools will be explored—hands-on, realistic tools that you will be able to use in your personal lives, while in school, and in the business world upon graduation. Seniors only. 4 cr, either sem.

SHA HF 440 International Experience

Prereq: SHA HF 100. This requirement can be fulfilled by living or working in a foreign country for ten weeks or exploring through coursework the language and culture of another country. Students may also propose an independent study to fulfill this requirement. International students may use their experiences in the United States. 0 cr, either sem.

SHA HF 460 Hospitality Strategic Marketing

Prereq: SHA HF 100 (or HF 200), HF 260 (or SMG MK 323). In this course, students work with local hotel sales and marketing groups to develop their strategies, plans, and programs for targeted market segments. Case studies and exercises are used to help develop the skills needed by the students to accomplish this. Industry speakers bring the current market reality into the classroom. Seniors only. 4 cr, either sem.

Elective Courses

SHA HF 103 Distinguished Hospitality Management Lectures

Prereq: SHA HF 100 (or HF 200). 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. 2 cr, 2nd sem.

SHA HF 225 Contract Food Management

Prereq: SHA HF 100, HF 220. Provides an in-depth overview of the contract food service segment of the hospitality industry and examines how it has evolved into a dynamic field through innovative and creative management techniques. Explores current trends as well as the future of contract dining and examines career paths for managers within this segment. Instructional format includes hands-on review of actual contracts as well as lectures from industry experts and field trips to contract food service operations. 2 cr, 2nd sem.

SHA HF 275 Convention and Events Management

Prereq: SHA HF 100. This course defines the scope and various segments of the convention industry and provides the essential skills required to properly plan, manage, and expedite successful events. Focus will be on application of knowledge and techniques to real-world situations. Juniors and seniors only. 4 cr, either sem.

SHA HF 295 Private Club Management

Prereq: SHA HF 100, HF 220. Provides 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, 2nd sem.

SHA HF 312 Financial Computer Simulation Lab

Prereq: SHA HF 100, HF 210. Teaches students to apply financial concepts, simulate a real-time competitive environment, and play the roles of financial managers in a competitive marketplace. Students also complete a cost-planning exercise to create a budget for a hotel corporation. 1 cr, 1st sem.

SHA HF 329 Introduction to Fine Wines

Prereq: SHA HF 100. 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 cr, either sem.

SHA HF 353 Introduction to New Hotel Development

Prereq: SHA HF 100. The objective of the class is to provide an understanding for the various tasks necessary to take a hotel project from the development phase through a successful and timely opening. At the end of the semester, the class will be capable of preparing a meaningful project management schedule that incorporates the various phases of the pre-opening process. 2 cr, 2nd sem.

SHA HF 354 Ethical Dilemmas in the Hospitality Industry

Prereq: SHA HF 100, HF 331. Examines the competing social and ethical values managers use to make decisions. Includes analysis of the classical ethical theories, the moral stages of development, and the socialization process to corporate values. Discusses macro public policy issues such as privacy and discrimination, and micro compliance issues such as honesty in communications and record-keeping, and conflict of interest. 4 cr, either sem.

SHA HF 360 Hospitality Sales Management

Prereq: SHA HF 100, HF 260. Introduction to the practical application of the sales process, including the selling process, identifying prospects, working with distribution channels, creativity in sales, and how to manage a sales department. 2 cr, 2nd sem.

SHA HF 362 Destination Marketing by Convention Bureaus and Tourism Boards

Prereq: SHA HF 100, HF 260. This course provides an introduction to the principles of marketing geographical destinations and the economic/political impact of tourism on destinations. Topics include: how destinations evolve, visitor markets, convention and visitor bureaus and other tourism entities, marketing plans, and case studies in destination marketing programs. 2 cr.

SHA HF 363 Tourism Management

Prereq: SHA HF 100, HF 260. Discuss professional techniques and practices of foreign and domestic tourism, travel delivery systems, and tourism destination developments. 4 cr, 2nd sem.

SHA HF 364 Hospitality Advertising and Public Relations

Prereq: SHA HF 100, HF 260. This course includes a review of award-winning advertising, public relations, and web marketing in the hospitality industry. A great deal of time is spent on branding and brand marketing, with guest lectures from a series of professionals from both the client and vendor sides. Current marketing materials are examined. 2 cr, 2nd sem.

SHA HF 382 Hospitality Communications Practicum

Prereq: SHA HF 100, SHA students only. This course is not open to freshmen. This course is a ‘practicum’ in hospitality communications. The focus is on the development of skills that are critical to effective managerial communication. There will be readings on communication theory, but the majority of the course focuses on skill development. Each week students will be required to deliver presentations and/or role play specific communication situations. These presentations will be videotaped and critiqued. By the end of this course students will be much more comfortable, clear, and confident speakers and, in addition, they will acquire effective management communication skills. 2 cr, either semester.

SHA HF 402 Current Topics In Hospitality

This course has been designed to examine the latest outlook for the US and global economies and the resultant travel and tourism with a special focus on the implications on such segments of the industry as airlines, lodging, food service, gaming, theme parks, and cruising. Special attention will be given to the state of the lodging and restaurant businesses in Boston and the implications for job opportunities in the industry. Several industry speakers will be invited to provide a hands-on, practical approach to what kinds of opportunities and threats will be available for individual companies in the industry with an eye toward identifying areas of the greatest job opportunities. Seniors only. 2 cr.

SHA HF 415 Hospitality Asset Management

Prereq: SHA HF 310. This course is designed to introduce the student to a rapidly growing area of the lodging industry, namely, asset management. The course will define what asset management is today and examine the skills required to be a successful asset manager. There will be a special focus on the benefits to the hotel owner of hiring an asset manager and the role of the asset manager in representing the owner in deliberations about annual operating budgets and capital plans with the hotel management company. Finally, the course will examine what kinds of job opportunities are available in the industry to those who desire to become asset managers. 2 cr.

SHA HF 421 Food Laboratory Modules: Classical International Cuisine

Prereq: SHA HF 120. First half of fall semester. Course features hands-on preparation of timeless, classical dishes from various European countries as well as some American classics. 1 cr.

SHA HF 422 Food Laboratory Modules: Seafood Cookery

Prereq: SHA HF 120. First half of spring semester. Hands-on course focuses on preparation of a wide variety of seafood species as well as various cooking techniques. 1 cr.

SHA HF 423 Food Laboratory Modules: Contemporary Nutrition Cookery

Prereq: SHA HF 120. Second half of spring semester. Hands-on course focuses on nutritional preparations and modern presentations of regional American cuisine. 1 cr.

SHA HF 424 Food Laboratory Modules: Pastries

Prereq: SHA HF 120. Second half of fall semester. Hands-on course features the preparation of many different categories of fine desserts, pastries, and petit fours. 1 cr.

SHA HF 430 Advanced Wine Study

Prereq: SHA HF 100, HF 329. This course offers a thorough study of wine tasting, wine and food pairing, and wine and food event planning. Each class features a blind tasting of selected wines along with discussion on the principles of critical tasting and wine and food pairing. The objectives of the course are to fully prepare those entering the hospitality industry to purchase wines and to recommend them to customers with various types of food. This course is limited to students who are 21 years of age or older. 2 cr, either sem.

SHA HF 431 Professional Development for the Hospitality Industry

Prereq: SHA HF 331. This course provides an introduction to managing the performance and training of employees in the hospitality industry. Explores the relationship between training and revenue enhancement, principles of adult learning, methods of training and coaching, techniques of effective communication, and special applications such as pre-opening training. 4 cr.

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Faculty

Stanley I. Buchin Associate Professor of Hospitality Administration. BS, Massachusetts Institute of Technology; MBA, DBA, Harvard University

Ju-Yu (Zoe) Ho Assistant Professor of Hospitality Administration. BBA, Tamkang University; MS, Florida International University; PhD (ABD), Texas Tech University

Bradford Hudson Assistant Professor of Hospitality Administration. BA, University of Pennsylvania; MPS, Cornell University; PhD, Boston University

Heung Michael Kwag Associate Professor of Hospitality Administration. BS, University of Nevada, Las Vegas; MBA, University of Texas; PhD, New York University

Michael Oshins Associate Professor of the Practice. BA, State University of New York, Binghamton; MPS, Cornell University; EdD, Boston University

Peter Szende Assistant Professor of Hospitality Administration. BA, College for Commerce and Hotel Management of Budapest; Diploma, Centre International de Glion, Switzerland; MA, University of Economic Sciences, Budapest; PhD, University of Economic Sciences, Budapest, Hungary

Nicholas Washienko Assistant Professor of Hospitality Administration. AB, St. Anthony College; MDiv, Capuchin Theological Seminary; PhD, JD, Boston University

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Published by Trustees of Boston University
One Silber Way
Boston, MA 02215

16 October 2009
Boston University
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