Courses
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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 563: Luxury Marketing
This course is about the strategic and tactical issues related to luxury marketing. The first module will explore the concept of luxury and the various typologies used to define luxury. These include the attributes of products and services (such as quality and price), dynamics in consumer behavior and consumer culture (such as status and indulgence), and factors in market segmentation (such as income and lifestyle). The second module will explore the creation and delivery of luxury products and services by leading firms in a variety of industries (including hospitality and travel, food and wine, fashion and jewelry, and motor vehicles). This will include the role of marketers in strategic planning and feasibility studies, demand analysis and pricing, the design of products and environments, decisions relating to manufacturing and supply chain, the management of distribution systems and logistics, and the management of operations in the hospitality and retail sectors. The third module will explore promotions and communications for luxury firms including branding, advertising, and relationship marketing. 4 credits. Fall only. -
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. -
SHA HF 567: HERITAGE MARKETING
This course will explore the interaction of marketing and history in the context of the hospitality, tourism and food industries. It will cover strategic and tactical marketing issues related to older companies including positioning, product lifecycle and communications. It will also cover topics related to consumer behavior, such as authenticity and nostalgia. Some attention will be given to sustainability, including the marketing dynamics related to historic preservation. Although this course encompasses historical topics and historical research methodology, the emphasis is on the current marketing of historic brands, properties, products and destinations. This course complements, but does not duplicate, courses in heritage tourism. SENIORS ONLY, 4 cr. New course starts Spring 2012 -
SHA HF 763: Luxury Marketing
This course is about the strategic and tactical issues related to luxury marketing. The first module will explore the concept of luxury and the various typologies used to define luxury. These include the attributes of products and services (such as quality and price), dynamics in consumer behavior and consumer culture (such as status and indulgence), and factors in market segmentation (such as income and lifestyle). The second module will explore the creation and delivery of luxury products and services by leading firms in a variety of industries (including hospitality and travel, food and wine, fashion and jewelry, and motor vehicles). This will include the role of marketers in strategic planning and feasibility studies, demand analysis and pricing, the design of products and environments, decisions relating to manufacturing and supply chain, the management of distribution systems and logistics, and the management of operations in the hospitality and retail sectors. The third module will explore promotions and communications for luxury firms including branding, advertising, and relationship marketing. Graduate section meets concurrently with undergraduate section, but has different assignments. Must be registered concurrently as a graduate student in another department of the university. Instructor approval required. 4 credits. Fall only. New course starts Fall 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 the interaction of marketing and history in the context of the hospitality, tourism and food industries. It will cover strategic and tactical marketing issues related to older companies including positioning, product lifecycle and communications. It will also cover topics related to consumer behavior, such as authenticity and nostalgia. Some attention will be given to sustainability, including the marketing dynamics related to historic preservation. Although this course encompasses historical topics and historical research methodology, the emphasis is on the current marketing of historic brands, properties, products and destinations. This course complements, but does not duplicate, courses in heritage tourism. HF767 meets concurrently with HF567, 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
