Courses
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SHA HF 424: Food Laboratory Modules: Pastries
Hands-on course features the preparation of many different categories of fine desserts, pastries, and petit fours. 1 cr., Second half of FALL semester. -
SHA HF 430: Advanced Wine Study
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 cr., either sem. -
SHA HF 432: Hospitality Leadership
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 cr., either semester -
SHA HF 440: International Experience
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 cr., either sem. -
SHA HF 460: Hospitality Strategic Marketing
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 cr., either sem. -
SHA HF 532: Hospitality Leadership
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. A special paper about leadership in the hospitality industry will also be required. Seniors only. 4 cr., either semester -
SHA HF 560: Hospitality Strategic Marketing
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. A special paper about branding in the hospitality industry will aslo be required. Industry speakers bring the current market reality into the classroom. Seniors only. 4 cr., either sem. -
SHA HF 565: Food Marketing
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. 4 credits, Fall or Spring semester. Seniors only. Fall semester -
SHA HF 567: HERITAGE MARKETING
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, Spring semester. New course starts spring 2012. -
SHA HF 765: Food Marketing
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. 4 credits, Fall semester. -
SHA HF 767: HERITAGE MARKETING
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 students ony. 4 credits, Spring semester. New course starts spring 2012.
