Courses

• SHA HF 332: Professional Development for the Hospitality Industry
  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, either semester
• SHA HF 350: Tourism and Hospitality Industries in China
  Pre-requisite: SHA HF220 and HF270 This course is designed to introduce tourism and hospitality industries in China. This spring only course provides a unique opportunity to learn about China -- the emerging superpower and gain new perspective on travel and lodging operations. The course requires a field trip to China during the spring break. Students are responsible for additional fees for the trip. Class is open for all SHA sophomores, juniors, seniors, and SHA minors through an application and evaluation process. Contact Dr. Zoe Ho at zoejyho@bu.edu for application information. Spring semester only.
• SHA HF 354: Ethical Dilemmas in Hospitality Administration
  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., either sem.
• SHA HF 360: Hospitality Sales Management
  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. Offered in the fall semester. 2 cr.
• SHA HF 362: Destination Marketing
  Analysis of the operations and functions of convention bureaus and tourism boards and their relationship to the hotel and restaurant industry. Topics include the funding and managing of convention bureaus and the marketing programs utilized by destination promotion organizations. 2 cr., spring sem.
• SHA HF 363: Tourism Management
  Discuss professional techniques and practices of foreign and domestic tourism, travel delivery systems, and tourism destination developments. 4 cr., spring sem.
• SHA HF 364: Hospitality Advertising and Public Relations
  This course includes 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 from both the client and vendor sides. Current marketing materials are examined. Offered in the Spring semester. 2 cr.
• SHA HF 370: Revenue Management and Technology
  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.
• SHA HF 375: Introduction to Events Management
  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. Juniors and Seniors only. 4 cr., either sem.
• SHA HF 382: Hospitality Communications Practicum
  This course is intended as a 'practicum' in hospitality communications. This course is open to sophomores, juniors and seniors. This is a seven (7) week course offered in the first half and second half of the semester. The focus is on the development of those communication skills that are critical to being effective managers. There will be readings on communication, but the majority of the course will focus on skills development. Each week students will be required to deliver presentations to the class. These presentations will be videotaped and critiqued. By the end of this course students will be much more comfortable, clear, and confident speakers in any situation. Seniors and Juniors first, Fail/Pass either sem.
• SHA HF 402: Executive in Residence
  This course will provide students with a first-hand introduction to hospitality industry topics through the eyes of a senior industry Executive. Each week, perspectives on the hotel industry will be discussed, with special attention paid to leadership and management. This course is organized in a small-seminar format with the expectation that students will engage with our Executive during class. 2 credits. Prereq: Seniors only.
• SHA HF 403: Seminar with Distinguised Hospitality Speakers
  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
• SHA HF 410: Finance for the Hospitality Industry
  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 cr., either sem.
• SHA HF 415: Hospitality Asset Management
  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
• SHA HF 416: Hospitality Franchising
  Pre-req.: SHA HF 220, 270 This course deals with both the legal and practical applications of franchise systems including the startup, development, operation and management of franchises from the perspective of both the franchisor and the franchisee. Particular emphasis will be placed on the franchisor-franchisee relationship. The course will focus on both the restaurant and hotel industries. 2 Credits
• SHA HF 417: Hotel Management Agreements & Negotiation
  Pre-req: SHA HF 220, 270 This course deals with both the legal and practical application, negotiation, and implementation of hotel (and to a lesser extent, restaurant) management agreements from the perspective of the owner and the operator. Particular emphasis will be placed on the negotiation of a hotel management agreement. 2 credits
• SHA HF 421: Food Laboratory Modules: Classical International Cuisine
  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
• SHA HF 422: Food Laboratory Modules: Seafood Cookery
  Hands-on course focuses on preparation of a wide variety of seafood species as well as various cooking techniques. 1 cr., first half of SPRING semester.
• SHA HF 423: Food Laboratory Modules: Contemporary Nutrition Cookery
  Hands-on course focuses on nutritional preparations and modern presentations of regional American cuisine. 1 cr., second half of SPRING semester.
• 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.

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