Electives: 36 Credits

Please note: You are required to complete 12 credits within SHA.

Our electives are your chance to explore the industry or dive deeper into an area of interest.

For students matriculated in Fall 2014 and after: Hospitality electives are offered in 1, 2, or 4-credit courses. Students are required to complete a total of 12 credits of hospitality electives. 6 of the 12 credits must be taken from Group A Hospitality Electives.

Below is the tentative elective course offerings for the 2016-17 academic year. This list assists students with planning enrollments. Please note that this schedule is subject to modification. New courses are under development and this the table will be updated as curriculum decisions are made, so please check back before making registration choices.

Group A Elective CoursesFallSpring
 20162017

Prereq: SHA HF 220 ; SHA HF 260 ; SHA HF 310.

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

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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.   [ 4 cr. ]

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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.   [ 4 cr. ]

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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. ]

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Prereq: SHA HF 210 and SHA HF 310.

Focus is on the accounting operational duties faced by accountants in the Hospitality industry. This course covers day-to-day duties that typical hotel accountants encounter such as transactional accounting and internal controls including capital expenditure (CapEx) budgeting and property improvement program (PIP) analysis. In addition, the course will cover financial analysis that accountants typically encounter in the Hospitality industry. Other areas covered will include accounting processes, regulatory requirement, and non-accounting duties. 2 credits   [ 2 cr. ]

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Prereq: CAS MA 120 ; CAS MA 113 ; SHA HF 210 ; SHA HF 220 ; SHA HF 270.

This course provides students with basic techniques and tools to analyze and improve operational capabilities of a hospitality organization. Emphasis is placed on key topics in areas of (1) Operations Strategy, (2) Process and Service Design, (3) Process Improvement, (4) Quality Management, (5) Managing Capacity and Demand, (6) Queuing Models, (7) Forecasting, (8) Project Management, and (9) the use of spreadsheets in modeling and solving operations problems. 2 credits.   [ 2 cr. ]

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Prereq: SHA HF 260.

In order to create and deliver value for customers, marketers must develop a deep understanding of how their consumers make decisions when purchasing and using their services. In this course those consumer behavior theories will be explored that are most applicable to different types of hospitality purchase experiences. 4 credits   [ 2 cr. ]

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Prereq: SHA HF 210 ; SHA HF 220 ; SHA HF 260 ; SHA HF 270.

This course provides an introduction to and detailed instruction regarding the hotel market and feasibility research process including hands-on preparation of a feasibility analysis for a proposed hotel development. The course will consist of a series of lectures and possible guest lectures regarding the fundamental aspects of hotel feasibility analysis. Students will learn about and then put into the practice the analytical techniques presented, building to completion of a full feasibility analysis in a team fashion which will be presented at the end of the semester both in written and oral form. 2 credits (Group A HF elective)   [ 2 cr. ]

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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.   [ 2 cr. ]

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An advanced study of Hotel Revenue Management. To gain more in depth knowledge of revenue management practices, classroom work is combined with a field project. 2cr. Preq. HF370   [ 2 cr. ]

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Prereq: SHA HF 100 and SHA HF 260

A dynamic, interactive and intensive hospitality sales management course which prepares you with fundamental skills on how to create, build and execute an effective sales strategy. This course combines theory with practical application and includes working with source markets and partners, identifying and qualifying prospects, building rapport, overcoming objections for creative proposals and successful closing techniques. 2 credits.   [ 2 cr. ]

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Prereq: SHA HF 260.

In this course students will learn how to use advanced digital marketing tools currently available to hotels and restaurants. The class will be structured as a lecture and computer lab in order to implement a resort simulation website.   [ 4 cr. ]

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Prereq: SHA HF 375.

This course is designed to provide an introduction to the principles of special event management. The planning, development, and management of corporate and social events, entertainment events and festivals will be the focus of the study.   [ 4 cr. ]

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Prereq: SHA HF 210; SHA HF220, SHA HF 260 and SHA HF 270

The purpose of this course is to introduce the students to the various aspects of a Hotel Real Estate Deal. The target audience is any student who aspires to have a career involving the ownership, development and/or financing of lodging assets.   [ 2 cr. ]

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Prereq: SHA HF 260.

This course provides an overview for managing marketing distribution strategies. In the hotel business today there is a complex network of legacy, online and mobile channels. Distribution is the intersection of revenue management and marketing strategy. A focus is placed on presenting and analyzing the current distribution channels within the travel/hospitality industry. Various approaches to marketing distribution management are evaluated and tested. Topics include the scope of hospitality marketing distribution; economics of the major hospitality distribution segments/channels; managing hospitality distribution strategies; In the end, this course will provide the framework for how and where a hotel should be distributed to maximize revenue and profit.   [ 2 cr. ]

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Check-mark  Course semester is confirmed.
Check-mark-2  Course semester is tentative.

The remaining 6 credits can be selected from either Group A or Group B (see below). When selecting the electives, student should consider their career objectives and personal interests. For example, if a student is interested in additional exposure to a specific area or specialty in the hospitality industry, then he or she can select his or her hospitality electives in that area. It is important to make sure that you have completed any prerequisite courses before registering for hospitality electives. Information on prerequisites can be found in the course description

Group B Elective CoursesFallSpring
 20162017

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. ]

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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. ]

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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 credits   [ 2 cr. ]

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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. ]

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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. ]

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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.   [ 2 cr. ]

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

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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. ]

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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. ]

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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. ]

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Check-mark  Course semester is confirmed.
Check-mark-2  Course semester is tentative.

Plan Your Schedule

You should work closely with your advisor to plan the schedule that best meets your academic needs. Pay close attention to course prerequisites so you plan your courses in the correct order. Students are strongly encouraged to enter their schedule into the “Planner” function on the Student Link. This online tool allows you to create and modify your schedule before registering for the courses. Please note that this tool greatly assist SHA better establish demand for courses.