Courses

• 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 record keeping, and conflict of interest. 4 credits, offered Fall Only.
• 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. 2 credits, Fall Only.
• 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 credits, offered Spring Only.
• SHA HF 363: Tourism Management
  Discuss professional techniques and practices of foreign and domestic tourism, travel delivery systems, and tourism destination developments. 4 credits, offered Spring Only.
• 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, offered Fall & Spring.
• SHA HF 375: Meetings & Conventions
  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. 4 credits, offered Fall & Spring.
• 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. 2 credits, offered Spring 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 credits, offered Fall & Spring.
• 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, offered Spring Only.
• SHA HF 416: Hospitality Franchising
  This course deals with both the legal and practical applications of franchise systems including the start-up, 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, offered Fall Only
• SHA HF 417: Hotel Management Agreements & Negotiation
  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, offered Fall Only.
• 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 credit, offered Spring Only.
• SHA HF 423: Food Laboratory Modules: Contemporary Nutrition Cookery
  Hands-on course focuses on nutritional preparations and modern presentations of regional American cuisine. 1 credit, offered Spring Only.
• 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 credit, offered Fall Only.
• 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, offered Spring 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. Seniors only. 4 credits, offered Fall 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 life cycle 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 credits, offered Spring Only.
• 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, offered Spring Only.
• 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. Graduate only. 4 credits, offered Fall Only.

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