Courses

• SHA HF 100: Introduction to the Hospitality Industry
  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 cr, either sem.
• SHA HF 103: Distinguished Hospitality Management Lecturers
  A series of guest lecturers given by high-level industry executives who have distinguished themselves in the hospitality industry. You may take the course twice for credit. 2 cr, spring sem. pass/fail grading.
• SHA HF 105: Hospitality in Literature and Film
  Pre-Req. None This course was designed to examine how hospitality and the industry providing hospitality services have been depicted in recent literature and film. The impact on the image of the industry as a result of this depiction will also be explored. Fall semester. 4 credits
• 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 200: Hospitality Management for Business Majors
  This course is an alternate entry course for the SHA curriculum, and a substitute for HF100 as a prerequisite for all other SHA courses. HF200 is an advanced version of HF100 and presumes prior knowledge of various business disciplines. It provides an overview of the hospitality industry and its components including hotels, restaurants, theme parks, cruise lines, and travel distributors. Students gain an historical perspective and also discuss current events. Industry examples and case studies are used extensively. This course is not offered to seniors. This course is limited to SMG students only. Students from other schools within the university should enroll in HF 100. 2 credits. Spring semester.
• SHA HF 210: Financial Accounting for the Hospitality Industry
  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, liabililties, equity, revenue, and expenses. 4 cr., either sem.
• SHA HF 220: Food & Beverage Management
  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 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., spring sem.
• SHA HF 231: Human Resources Management for the Hospitality Industry
  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 cr., either sem.
• SHA HF 240: Hospitality Field Experience II
  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: Hospitality Marketing Principles
  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 cr, either sem.
• SHA HF 270: Lodging Operations and Technology
  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.
• SHA HF 275: Convention and Event 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 295: Priv Club Mngt
  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
• SHA HF 310: Managerial Accounting for the Hospitality Industry
  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 312: Financial Computer Simulation Lab
  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.
• SHA HF 321: Foodservice Management
  Pre-req.: 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. Offered fall/spring 4 credits
• SHA HF 322: Hospitality Facilities Design
  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 in the summer

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