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 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 and credit. For additional information about advanced placement, 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 to see Dean James Stamas at 928 Commonwealth Avenue, Room 303.

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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.

Graduation and Promotion

A graduation application must be submitted to the Office of Academic Advising 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.

Please refer to the SHA Office of Academic Advising 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

Course Credits and Distribution A candidate for the degree must earn 128 credits in required, 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 the University core curriculum, which includes course requirements in English, mathematics, foreign language, natural science, and social science.

The School of Hospitality Administration requirements are divided between specialization and related courses. Specialization courses focus on developing specific industry knowledge. Related courses equip students with additional broad-based management skills.

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 an 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 A candidate for the BS degree is required to complete four years of study as a full-time student. In addition, a minimum of 12 courses must be taken at Boston University; at least 6 of these courses must be in the area of specialization and must be School of Hospitality Administration course offerings.

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, hospitality electives, and required related courses must be completed with a grade of "C" or higher.

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Curriculum

1. Required Courses: Distribution

To be taken in the College of Arts and Sciences (48 credits)

CAS EC 101 Introductory Microeconomic Analysis

CAS EC 102 Introductory Macroeconomic Analysis

CAS WR 100 Writing Seminar

CAS WR 150 Writing and Research Seminar or

CAS EN 202 Introduction to Creative Writing

CAS MA 120 Applied Mathematics for Social and Management Sciences

One literature course at the 100 or 200 level, or CAS HU 221

One philosophy course

One history course

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

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

Two semesters of the same modern foreign language

2. Required Courses: Specialization (42 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 240 Hospitality Field Experience II

SHA HF 250 Hospitality Law

SHA HF 260 Introduction to Hospitality Marketing

SHA HF 280 Hospitality Technology and Computer Applications

SHA HF 310 Managerial Accounting for the Hospitality Industry

SHA HF 331 Human Resources Management for the Hospitality Industry

SHA HF 410 Finance for the Hospitality Industry

SHA HF 420 Food and Beverage Management

SHA HF 440 International Experience

SHA HF 460 Advanced Hospitality Marketing

3. Required Courses: Related (4 credits)

CAS MA 113 Elementary Statistics or

CAS MA 115 Statistics I

4. Electives in Hospitality Administration (14 credits)

Electives are selected in consultation with the student's faculty advisor and are offered within nine different tracks. The tracks are coded by the second digit of the course number: 0 = operations, 1 = financial management, 2 = food and beverage management, 3 = human resources, 4 = industry experience, 5 = law, 6 = marketing and tourism, 7 = property management, 8 = technology and computers. Some of the courses offered include the following:

SHA HF 103 Distinguished Hospitality Management Lectures

SHA HF 225 Contract Food Management

SHA HF 275 Convention and Events Management

SHA HF 325 Essentials of Restaurant Nutrition

SHA HF 329 Introduction to Fine Wines

SHA HF 353 Introduction to New Hotel Development

SHA HF 354 Ethical Dilemmas in Hospitality Industry

SHA HF 360 Hospitality Sales Management

SHA HF 362 Destination Marketing by Convention Bureaus and Tourism Boards

SHA HF 363 Tourism Management

SHA HF 364 Hospitality Advertising and Public Relations

SHA HF 372 Hotel Facilities Management

SHA HF 382 Hospitality Communications Practicum

SHA HF 395 Private Club Management

SHA HF 403 Management Seminar: Boston Hotel Case Study

SHA HF 412 Financial Computer Simulation Lab

SHA HF 413 Hotel Financing and Development Strategies

 Food Lab Modules:

SHA HF 421 Classical International Cuisine

SHA HF 422 Seafood Cookery

SHA HF 423 Contemporary Nutrition Cookery

SHA HF 424 Pastries

SHA HF 430 Advanced Wine Study

SHA HF 432 Hospitality Leadership

5. General electives (20 credits)

Selected in consultation with a faculty advisor. Must consist of academic courses. Excludes PDP and ROTC courses.

6. 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.

7. 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 currently available to all SMG undergraduate students. Required courses include: SHA HF 100, HF 280, HF 310, HF 420, 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.

The 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 460 or OB 448, 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. New students who cannot attend this orientation may complete their registration by mail. 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. We 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. The students compile an annual Student Restaurant Guide, which is published in the spring. Recent excursions have included Rocco's, Véronique Restaurant and Ballroom, and Davio's. 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 in the hospitality industry. Being a minority is not required, but rather just a belief that all types of people are important. Meetings with directors, executives, and industry leaders earned NSMH awards for the Best New Chapter and the President's Award for our BU:NSMH President in 2002.

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. Special events include hosting the Spring Picnic and coordinating the annual trip to the New York Hotel/Motel and Restaurant Show. The Government also publishes The Hospitality 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.

SHA HF 100 Introduction to the Hospitality Industry

Serves as the primary prerequisite to all SHA courses. Students wishing to take 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, foodservice, and entertainment organizations. It previews the important disciplines covered in upper-level classes. Actual industry examples and case studies are used extensively. 4 cr, either sem.

SHA HF 103 Distinguished Hospitality Management Lectures

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 120 Fundamentals of Food Service Management

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

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

SHA HF 210 Financial Accounting for the Hospitality Industry

Prereq: 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 225 Contract Food Management

Provides an in-depth overview of the contract foodservice 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 foodservice operations. 2 cr, 2nd sem.

SHA HF 240 Hospitality Field Experience II

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

SHA HF 250 Hospitality Law

A look at the laws that apply to hotels, foodservice 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 Introduction to Hospitality Marketing

Helps students understand the role and function of marketing in the hospitality industry. Overview of the generic principles of marketing as they apply to all industries, including consumer products and manufacturing. Topics covered include the components of the marketing system, marketing planning and strategy, consumer behavior, differentiation and segmentation, positioning, and marketing communication. Class discussion, lectures, case studies, and a field project. 4 cr, either sem.

SHA HF 275 Convention and Events Management

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 280 Hospitality Technology and Computer Applications

Explores the use of technology as a tool to maximize profits and increase customer satisfaction. A combination of methodology includes lecture, discussion, lab work, and interaction with local hospitality companies. 4 cr, either sem.

SHA HF 310 Managerial Accounting for the Hospitality Industry

Prereq: SHA HF 210, CAS MA 120. 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 329 Introduction to Fine Wines

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 331 Human Resources Management for the Hospitality Industry

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 353 Introduction to New Hotel Development

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

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 recordkeeping, and conflict of interest. 4 cr, either sem.

SHA HF 360 Hospitality Sales Management

Prereq: SHA 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

Analysis of the operations and functions of convention bureaus and tourism boards and their relationship to the hotel and restaurant industry. Topics include the funding and managing of convention bureaus and the marketing programs utilized by destination promotion organizations. 1 cr, 2nd sem.

SHA HF 363 Tourism Management

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 260 or permission of professor. 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, 1 sem.

SHA HF 372 Hotel Facilities Management

A broad review and discussion of the responsibilities of the hotel engineering department, including management methods, engineering systems, and a plant tour of a hotel. 1 cr, 1st sem.

SHA HF 382 Hospitality Communications Practicum

Prereq: SHA HF 280. This course is intended as a `practicum' in hospitality communications. The focus is on the development of those communication skills that are critical to being effective managers. There will be readings on communication, but the majority of the course will focus on skills development. Each week students will be required to deliver presentations to the class. These presentations will be videotaped and critiqued. By the end of this course students will be much more comfortable, clear, and confident speakers in any situation. 4 cr, either sem.

SHA HF 395 Private Club Management

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 403 Management Seminar: Boston Hotel Case Study

Intensive management study of major corporate hotels in Boston. Emphasis on the analytical and problem-solving skills used by management. An independent study where students can interact directly with industry managers and use their learning skills to cope with existing situations. 4 cr, 2nd sem.

SHA HF 410 Finance for the Hospitality Industry

Prereq: SHA HF 210, HF 310 and 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 412 Financial Computer Simulation Lab

Prereq: SHA HF 310. 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 413 Hotel Financing and Development Strategies

Prereq: SHA HF 310. Examines the 1990's hotel boom and its 2000 aftermath in the industry. Students learn about the meaning and impact of developing a hotel including equity syndication, joint ventures, conventional financing, and offshore financing. Students also gain an understanding of market segmentation, foreclosures, and changes of ownership. A must for someone contemplating a career in asset management or hotel investments. 1 cr, 2nd sem.

SHA HF 420 Food and Beverage Management

Prereq: SHA 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 addressed. 4 cr, either sem.

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 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. 2 cr, either sem.

SHA HF 432 Hospitality Leadership

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. 4 cr, 2nd sem Seniors only, Juniors with approval.

SHA HF 440 International Experience

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 Advanced Hospitality Marketing

Prereq: SHA 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. 4 cr, either sem.

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Faculty

Stanley I. Buchin

Associate Professor of Hospitality Administration. BS, Massachusetts Institute of Technology; MBA, DBA, Harvard 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

Assistant Professor of Hospitality Administration. 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

Adjunct Faculty

David B. Chag, CCM

General Manager, The Country Club. BS, University of Houston

Kevin Crawley

Chef/Owner, Coriander Bistro. Massachusetts Department—Occupational Education-Certified Culinary Arts Instructor; Johnson and Wales University

John Dzambia

Attorney at Law, Aether Systems, Inc., Deveraux and Deloitte. BA, Southern Connecticut State University; JD, University of Connecticut School of Law

Thomas Engel

President, T. R. Engel Group, Inc. Lodging Real Estate Advisory and Investment Services. BA, College of St. Thomas; MA, Northwestern University

David Hernandez

Pastry Chef, The Country Club; LaVereene, Ecole de Cuisine, Paris, France; University of Connecticut

Michael Hickey

General Manager, Hyatt Regency, Cambridge. BA, Westfield State College

Joseph Kirley

President, Shaws-Lawson. BS, University of Massachusetts, Amherst; MBA, St. Johns University; JD, New England School of Law; LLM, Boston University

Joan Kremer

Director of Catering, Westin Copley Place, Educational Institute, AHMA. BA, Ohio State University

Andrea J. Kristenson

Normandy Farms Family Campground and Resort. AS, Newbury College; BS, Boston University

Irma S. Mann

Irma S. Mann IRMA, Inc. BA, Emerson College; Hon. PhD, Emerson College

Alex Murray

Wine Instructor. BA, Tufts University

John D. Murtha, CHA

Vice President and General Manager, Royal Sonesta Hotel Boston. BS, The University of New Hampshire

Marc N. Shapiro

President, McCluskey Design Group. BS, Ohio State University

David A. Troy

President, TIMA, Inc. BA, Tufts University

Michelle Vitagliano

Marketing Director of Dining Services, ARAMARK

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Published by Trustees of Boston University
One Sherborn Street
Boston, MA 02215

22 October 2007
Boston University
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