Serves as the prerequisite to all SHA courses. Students wishing to take any SHA courses must first complete SHA HF 100. An introductory course designed to offer an overview of the hospitality industry. Students gain a historical perspective and track current events. The class discusses the structure of the industry including chains, franchising, ownership, and management. The course explores the inner workings of various components of lodging, food service, and entertainment organizations. It previews the important disciplines covered in upper-level classes. Actual industry examples and case studies are used extensively. This course is not offered to seniors. 4 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: CAS WR 098; (if student required to take that course).

Topic-based seminar in academic reading and writing. Attention to reading and analyzing primary and secondary sources, argumentation, prose style, revision, and citation. Significant writing and individual conferences.   [ 4 cr. ]

The first semester of a standard two-semester sequence for those considering further work in management or economics. Coverage includes economics of households, business firms, and markets; consumer behavior and the demand for commodities; production, costs, and the supply of commodities; price determination; competition and monopoly; efficiency of resource allocation; governmental regulation; income distribution; and poverty. Carries social science divisional credit in CAS.   [ 4 cr. ]

MA 120 may not be taken for credit by any student who has completed any MA course numbered 124 or higher. Linear equations, systems of linear equations, matrix algebra, exponential functions and logarithms, elements of differential calculus, optimization, probability. Applications in economics, finance, and management. Satisfies both mathematics requirement and divisional studies requirement. Carries MCS divisional credit in CAS.   [ 4 cr. ]

The second semester of a standard two-semester sequence for those considering further work in management or economics. National economic performance; the problems of recession, unemployment, and inflation; money creation, government spending, and taxation; economic policies for full employment and price stability; and international trade and payments. Carries social science divisional credit in CAS.   [ 4 cr. ]

Prereq: 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. Additional $150 for lab supplies. 2 credits, offered Fall & Spring.   [ 2 cr. ]

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

Prereq: CAS WR 100.

Topic-based seminar in academic reading, writing, and research. Continuing attention to argumentation, prose style, revision, and citation, with additional emphasis on college-level research. Significant writing and individual conferences.   [ 4 cr. ]

Prereq: SHA HF 100.

This course provides an understanding of the role and function of marketing in the hospitality industry. It offers an overview of generic principles of marketing for any industry (including consumer products and manufacturing) and introduces specialized principles for the hospitality industry. For all topics, it uses examples taken primarily from the hospitality industry. Subjects covered include marketing strategy, marketing research, consumer behavior, segmentation, positioning, product and concept development, pricing, distribution, and marketing communications (including advertising and public relations). Class discussion, lectures, and case studies. 4 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: (SHA HF 100 or SHA HF 200)

This course provides an introduction to the operations and technology of the room division within hotel properties. Explores theoretical principles and operational tactics for management of front office, reservations,housekeeping and engineering functions. 4 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: (SHA HF 100)

An introductory course in Accounting designed to provide students with a basic understanding of the language of business. This course examines the basic accounting processes of recording, classifying, and summarizing business transactions. It also provides an opportunity to study elements of financial statements such as assets, liabilities, equity, revenue, and expenses. 4 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: (SHA HF 100 or SHA HF 200)

This courses focuses on principal operating problems facing managers in the restaurant industry. Topics such as concept development and entrepreneurship, menu analysis, cost control, operational analysis, and customer service processes are addressed. 4 credits, offered Fall & Spring.   [ 4 cr. ]

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 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: (SHA HF 100 and SHA HF 140)

400 hours of supervised internship experience. 0 credits, Offered Fall & Spring.   [ 0 cr. ]

Prereq: (CAS MA 120 or higher) and (SHA HF 210 or SMG 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 credits, offered Fall & Spring.   [ 4 cr. ]

MA 113 may not be taken for credit by any student who has completed any MA course numbered 300 or higher. Students may receive credit for not more than one of the following courses: CAS MA 113, MA 115, or MA 213. Basic concepts of estimation and tests of hypotheses, ideas from probability; one-, two-, and multiple-sample problems. Applications in social sciences. Primarily for students in the social sciences who require a one-semester introduction to statistics; others should consider CAS MA 115 or MA 213. Carries MCS divisional credit in CAS.   [ 4 cr. ]

MA 115 may not be taken for credit by any student who has completed any MA course numbered 300 or higher. Students may receive credit for not more than one of the following courses: CAS MA 113, MA 115, or MA 213. Numerical and graphical summaries of univariate and bivariate data. Basic probability, random variables, binomial distribution, normal distribution. One-sample statistical inference for normal means and binomial probabilities. Primarily for students in the social sciences with limited mathematics preparation.Carries MCS divisional credit in CAS.   [ 4 cr. ]

Prereq: SHA HF 100

Explores contemporary human resource management relative to the hospitality industry, with emphasis on planning, job analysis, recruitment, selection, hiring, placement, and ethnic diversity in the workplace. Specifically, the course concentrates on employee motivation, leadership, training, team building, employee performance and retention. Management philosophies of work compensation, discipline, and labor relations are discussed as they affect current hospitality industry strategies to attract and retain a quality workforce. 4 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: SHA HF 210 and SHA HF 310 and (CAS MA 113 or CAS 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 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: (SHA HF 231)

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 credits, offered Fall & Spring.   [ 4 cr. ]

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. 0 credits, offered Fall & Spring.   [ 0 cr. ]

Prereq: (SHA HF 100 or SHA HF 200) and (SHA HF 260 or SMG MK 323)

In this course, students work with local hotel or restaurant sales and marketing groups to develop their strategies, plans and programs for targeted market segments. Class 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 credits, offered Fall & Spring.   [ 4 cr. ]

Prereq: SHA HF 100 (or HF 200) and SHA 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 credits, offered Fall & Spring.   [ 2 cr. ]