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.   [ 2 cr. ]

Prereq: SHA HF 100 and SHA HF 220

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 food-service operations. 2 credits, offered Spring Only.   [ 2 cr. ]

Prereq: SHA HF 100

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   [ 2 cr. ]

Prereq: SHA HF 220 & SHA HF 270

This course is designed to introduce tourism and hospitality industries in Turkey. This spring only course provides a unique opportunity to learn about Turkey while gaining a new perspective on travel and lodging operations. The course requires a field trip to Turkey 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 Instructor Christina Luke cluke@bu.edu for application information. 4 credits, offered Spring Only.   [ 4 cr. ]

Prereq: SHA HF 100 and SHA 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., fall sem.   [ 1 cr. ]

Prereq: (SHA HF 220)

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, offered Fall Only.   [ 4 cr. ]

Prereq: (SHA HF 220 and SHA HF 270)

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, offered Fall Only.   [ 4 cr. ]

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 credits, offered Fall & Spring.   [ 2 cr. ]

Prereq: SHA HF 100 and SHA HF 231

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, offered Fall & Spring.   [ 2 cr. ]

Prereq: SHA HF 220 & SHA HF 270

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.   [ 4 cr. ]

Prereq: SHA HF 100.

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 credits, offered Fall Only.   [ 4 cr. ]

Prereq: SHA HF 100 and 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 credits, Fall Only.   [ 2 cr. ]

Prereq: SHA HF 100 and SHA HF 260

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. 2 credits, offered Spring Only.   [ 2 cr. ]

Prereq: SHA HF 260

Discuss professional techniques and practices of foreign and domestic tourism, travel delivery systems, and tourism destination developments. 4 credits, offered Spring Only.   [ 4 cr. ]

Prereq: SHAHF 260

This course includes 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. Offered in the Spring semester. 2 credits.   [ 2 cr. ]

Prereq: SHA HF 260; SHA HF 360 and SHA HF364 are recommended.

This is a course in Electronic and Social Media Marketing in the hospitality industry, focusing on how electronic/social marketing may be integrated with traditional marketing tools. Since the options are rapidly changing, the course will cover all current and future marketing channels and tools, integrating what you learned in the basic marketing course (HF260) with the challenge of determining how social media fits in to an overall marketing solution. The basics of social media will be examined and then applied to hospitality marketing challenges. Since these are new tools, which are changing quickly, the class will benefit from Industry experts. The concept of Engagement Marketing and establishing a dialogue will be fully explored. Special attention will be placed on improving your understanding of the integration of social media with traditional marketing/advertising/PR solutions. You will improve your analysis of the solutions and presentational skills with respect to such areas as: * Determining what tools are available and appropriate for the specific need * Evaluating competitive use in social media * Positioning your hospitality product/ service in the marketplace using social media to create unique competitive advantages * Development of profitable integrated marketing plans/ courses of action incorporating recommendations with regards to the above. 2 credits, offered Spring Only.   [ 2 cr. ]

Prereq: SHA HF 100 and SHA HF 220.

This course provides an introduction to the methods and techniques utilized in planning, organizing, promoting and delivering of businesses and social events, and the role events play in generating a tourist and business market. Information will be presented that will allow the student to gain general knowledge of planning events. 4 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: SHA HF 100, seniors, juniors first

This course is intended as a 'practicum' in hospitality communications. This course is open to sophomores, juniors and seniors. This is a seven (7) week course offered in the first half and second half of the semester. 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. Seniors and Juniors first, Fail/Pass. 2 credits, offered Spring Only.   [ 2 cr. ]

Prereq: Seniors only

This course will provide students with a first-hand introduction to hospitality industry topics through the eyes of a senior industry Executive. Each week, perspectives on the hotel industry will be discussed, with special attention paid to leadership and management. This course is organized in a small-seminar format with the expectation that students will engage with our Executive during class. 2 credits. Prereq: Seniors only.   [ 2 cr. ]

Prereq: SHA HF 100.

This course is designed to give a limited number of seniors (or others with special permission) who are enrolled in the HF 103 Distinguished Hospitality Speaker Series, an opportunity to meet with those speakers in an informal seminar setting. Students will be expected to write several papers about the topics covered by the speakers as the basis for their course grades. Sprg sem. 2 credits   [ 2 cr. ]

Prereq: SHA HF 100 and 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 industry to those who desire to become asset managers. 2 credits, offered Spring Only.   [ 2 cr. ]

Prereq: SHA HF 220 and SHA HF 270

This course deals with both the legal and practical applications of franchise systems including the start-up, development, operation and management of franchises from the perspective of both the franchisor and the franchisee. Particular emphasis will be placed on the franchisor-franchisee relationship. The course will focus on both the restaurant and hotel industries. 2 credits, offered Fall Only   [ 2 cr. ]

Prereq: SHA HF 220 and SHA HF 270

This course deals with both the legal and practical application, negotiation, and implementation of hotel (and to a lesser extent, restaurant) management agreements from the perspective of the owner and the operator. Particular emphasis will be placed on the negotiation of a hotel management agreement. 2 credits, offered Fall Only.   [ 2 cr. ]

Prereq: SHA HF 100 and SHA HF 120.

Course features hands-on preparation of timeless, classical dishes from various European countries as well as some American classics. 1 cr., first half of fall semester   [ 1 cr. ]

Prereq: SHA HF 100 and SHA HF 120.

Hands-on course focuses on preparation of a wide variety of seafood species as well as various cooking techniques. 1 credit, offered Spring Only.   [ 1 cr. ]

Prereq: SHA HF 100 and SHA HF 120.

Hands-on course focuses on nutritional preparations and modern presentations of regional American cuisine. 1 credit, offered Spring Only.   [ 1 cr. ]

Prereq: SHA HF 100 and SHA HF 120.

Hands-on course features the preparation of many different categories of fine desserts, pastries, and petit fours. 1 credit, offered Fall Only.   [ 1 cr. ]

Prereq: SHA HF 100 and 329

Students must be 21 to take this course. 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 credits, offered Fall & Spring.   [ 2 cr. ]

Prereq: SHA HF 260 or SMG MK 323; Seniors ONLY

This course is about the strategic and tactical issues related to luxury marketing. The first module will explore the concept of luxury and the various typologies used to define luxury. These include the attributes of products and services (such as quality and price), dynamics in consumer behavior and consumer culture (such as status and indulgence), and factors in market segmentation (such as income and lifestyle). The second module will explore the creation and delivery of luxury products and services by leading firms in a variety of industries (including hospitality and travel, food and wine, fashion and jewelry, and motor vehicles). This will include the role of marketers in strategic planning and feasibility studies, demand analysis and pricing, the design of products and environments, decisions relating to manufacturing and supply chain, the management of distribution systems and logistics, and the management of operations in the hospitality and retail sectors. The third module will explore promotions and communications for luxury firms including branding, advertising, and relationship marketing. 4 credits, offered Spring Only.   [ 4 cr. ]

Prereq: SHA HF220 and SHA HF260 (or SMG MK 323).

This course will explore marketing and brand management for food products, components and ingredients in the restaurant and retail industries. Of particular interest will be the convergence of various parts of the food system and the erosion of conceptual distinctions regarding the source and nature of prepared foods. This will include the extension of retail brands into the restaurant channel and vice versa, as well as the supply chain for agricultural and manufactured products consumed in the restaurant channel. The course will cover strategic and tactical marketing issues related to food including new product development, manufacturing and production, packaging, pricing and distribution. It will also cover relevant topics in consumer behavior, such as connoisseurship. Some attention will be given to sustainability, including the marketing dynamics related to the slow and organic foods movements. Seniors only. 4 credits, offered Fall Only.   [ 4 cr. ]

Prereq: HF260 (or SMG MK323 or CAS HI200).

This course will explore the interaction of marketing and history in the context of the hospitality, tourism and food industries. It will cover strategic and tactical marketing issues related to older companies including positioning, product life cycle and communications. It will also cover topics related to consumer behavior, such as authenticity and nostalgia. Some attention will be given to sustainability, including the marketing dynamics related to historic preservation. Although this course encompasses historical topics and historical research methodology, the emphasis is on the current marketing of historic brands, properties, products and destinations. This course complements, but does not duplicate, courses in heritage tourism. SENIORS ONLY, 4 credits, offered Spring Only.   [ 4 cr. ]

This course is about the strategic and tactical issues related to luxury marketing. The first module will explore the concept of luxury and the various typologies used to define luxury. These include the attributes of products and services (such as quality and price), dynamics in consumer behavior and consumer culture (such as status and indulgence), and factors in market segmentation (such as income and lifestyle). The second module will explore the creation and delivery of luxury products and services by leading firms in a variety of industries (including hospitality and travel, food and wine, fashion and jewelry, and motor vehicles). This will include the role of marketers in strategic planning and feasibility studies, demand analysis and pricing, the design of products and environments, decisions relating to manufacturing and supply chain, the management of distribution systems and logistics, and the management of operations in the hospitality and retail sectors. The third module will explore promotions and communications for luxury firms including branding, advertising, and relationship marketing. Graduate section meets concurrently with undergraduate section, but has different assignments. Must be registered concurrently as a graduate student in another department of the university. Instructor approval required. 4 credits, offered Spring Only.   [ 4 cr. ]

This course will explore marketing and brand management for food products, components and ingredients in the restaurant and retail industries. Of particular interest will be the convergence of various parts of the food system and the erosion of conceptual distinctions regarding the source and nature of prepared foods. This will include the extension of retail brands into the restaurant channel and vice versa, as well as the supply chain for agricultural and manufactured products consumed in the restaurant channel. The course will cover strategic and tactical marketing issues related to food including new product development, manufacturing and production, packaging, pricing and distribution. It will also cover relevant topics in consumer behavior, such as connoisseurship. Some attention will be given to sustainability, including the marketing dynamics related to the slow and organic foods movements. HF765 meets concurrently with HF565, but the graduate section has additional assignments. Graduate students must be registered concurrently in another department of the university and must obtain approval from their faculty advisor in the home department. Graduate only. 4 credits, offered Fall Only.   [ 4 cr. ]

This course will explore the interaction of marketing and history in the context of the hospitality, tourism and food industries. It will cover strategic and tactical marketing issues related to older companies including positioning, product life cycle and communications. It will also cover topics related to consumer behavior, such as authenticity and nostalgia. Some attention will be given to sustainability, including the marketing dynamics related to historic preservation. Although this course encompasses historical topics and historical research methodology, the emphasis is on the current marketing of historic brands, properties, products and destinations. This course complements, but does not duplicate, courses in heritage tourism. HF767 meets concurrently with HF567, but the graduate section has additional assignments. Graduate students must be registered concurrently in another department of the university and must obtain approval from their faculty advisor in the home department. 4 credits, offered Spring Only.   [ 4 cr. ]