Academics
Electives
Hospitality Elective Courses: 12 credits
HF103 Distinguished Hospitality Management Lecturers
Prerequisite: SHA HF100
Series of guest lectures given by high-level industry executives who have distinguished themselves in the hospitality industry. You may take this course twice for credit. 2 cr
HF225 Contract Food Management
Prerequisite: SHA HF100 and HF220
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
HF275 Convention and Events Management
Prerequisite: SHA HF100
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. 4 cr. Juniors and Seniors only.
HF329 Introduction to Fine Wines
Prerequisite: SHA HF100
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
HF353 Introduction to New Hotel Development
Prerequisite: SHA HF100
Provides an understanding of 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
HF354 Ethical Dilemmas in the Hospitality Industry
Prerequisite: SHA HF100
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
HF360 Hospitality Sales Management
Prerequisite: SHA HF100 and HF260
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
HF362 Destination Marketing by Convention Bureaus and Tourism Boards
Prerequisite: SHA HF100 and HF260
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 & visitor bureaus and other tourism entities, marketing plans and case studies in destination marketing programs. 1 cr
HF363 Tourism Management
Prerequisite: SHA HF100 and HF260
Discuss professional techniques and practices of foreign and domestic tourism, travel delivery systems and tourism destination developments. 4 cr
HF364 Hospitality Advertising and Public Relations
Prerequisite: SHA HF100 and HF260
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 both from the client and vendor sides. Current Marketing materials are examined. 2 cr
HF395 Private Club Management
Prerequisite: SHA HF100
Provides 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
HF403 Management Seminar: Boston Hotel Case Study
Prerequisite: SHA HF100
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
HF412 Financial Computer Simulation Lab
Prerequisite: SHA HF100 and HF310
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
HF421 Food Laboratory Modules: Classical International Cuisine
Prerequisite: SHA HF120
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
HF422 Food Laboratory Modules: Seafood Cookery
Prerequisite: SHA HF120
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
HF423 Food Laboratory Modules: Contemporary Nutrition Cookery
Prerequisite: SHA HF120
Second half of SPRING semester. Hands-on course focuses on nutritional preparations and modern presentations of regional American cuisine. 1 cr
HF424 Food Laboratory Modules: Pastries
Prerequisite: SHA HF120
Second half of FALL semester. Hands-on course features the preparation of many different categories of fine desserts, pastries, and petit fours with David Hernandez, Pastry Chef at The Country Club in Brookline. 1 cr
HF430 Advanced Wine Study
Prerequisite: SHA HF100 and HF329
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
SHA HF431 Professional Development for the Hospitality Industry
Prerequisite: SHA HF100 and HF331
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