Courses

The listing of a course description here does not guarantee a course’s being offered in a particular semester. Please refer to the published schedule of classes on the Student Link for confirmation a class is actually being taught and for specific course meeting dates and times.

• SHA HF 471: Adv Rev Man
  This course description is currently under construction.
• SHA HF 478: Hospitality Analytics
  This course will provide students with fundamental knowledge of business analytics and information visualization combined with extensive opportunities for developing hands-on skills for applying hospitality business analytics to managerial decision-making. Students will learn fundamental mathematical and statistical concepts as well as statistical modeling techniques to solve operational, financial and marketing issues that hospitality organizations face today. Students will also learn how to leverage widely used Microsoft Excel to build out data-driven insights and craft story telling visualization around the data-driven insights. 4 cr. Offered Fall & Spring.
• SHA HF 515: 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 cr. Offered Fall Semester.
• SHA HF 516: Hospitality Franchising
  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, as well as organizational development for building and operating multi-unit franchised systems. The course will focus on both the restaurant and hotel industries. 2 cr. Offered Fall Semester.
• 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. 4 cr. Offered Fall & Spring
• SHA HF 550: Hospitality Law
  A look at the laws that apply to hotels, food-service 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. 2 cr. Offered Fall & Spring.
• SHA HF 560: Hospitality Strategic Marketing
  This is an advanced course focusing on hospitality marketing strategies for hotels, restaurants, tourist attractions or other related events and experiences. In this course we will build upon and integrate basic marketing principles into complex marketing strategies designed to capture market share. All projects are for real situations with real "clients" to be delivered in real time, enabling us to work with industry professionals. Special attention will be placed on market research, targeted marketing, digital marketing, and presentation skills. 4 cr. Offered Fall & Spring.
• SHA HF 667: Fundamentals of Digital Content Development
  This course teaches students to use digital tools to create messaging, story lines, and infographics for print, online, audio and video content marketing. Use of Adobe Photoshop, Premier Pro, In Design and other elements of the Creative Suite will be used to design materials for real lodging and food and beverage clients.
• SHA HF 679: Financial Reporting and Analysis
  This course will teach students the process of examining a company's performance in the context of its industry and economic environment in order to arrive at a decision or recommendation. The central focus of financial analysis is financial statement analysis and interpretation of financial disclosures on evaluating the company's performance to improve risk assessment and decision-making. Students will be able to understand company's future risk performance by analyzing the financial statements.
• SHA HF 701: Hospitality Operations Analysis
  This course investigates the distinctive operational characteristics, operational mechanics, technology and management practices of hotels and restaurants. Throughout the course, students will be provided with advanced techniques and tools to analyze and improve operational capabilities of a hospitality organization. Analysis of daily operations with a focus on developing viable solutions to problems is emphasized. The first half of the course will focus on the theoretical principles and operational tactics of lodging operations and on how the departments within the rooms division of an individual hotel operate. Students will explore the managerial aspects of hotel reservation, the front office, housekeeping, engineering and security. The second half of the course will focus on principal operating problems facing managers in the restaurant industry. Topics such as concept development, pricing strategies and restaurant revenue management, menu performance analysis, cost control, labor management and customer service processes are addressed. 4 cr. Offered Summer II.
• SHA HF 707: Hospitality Entrepreneurship
  This course is intended to be a capstone experience for students seeking to understand hospitality entrepreneurship and innovation as a professional business system. Student teams will create, develop and design a concise Pro Forma Business Plan for a start-up non-profit or profit-driven hospitality enterprise. At the end of the semester teams will make a competitive presentation integrating the principles and skills mastered in previous coursework to a panel of successful hospitality entrepreneurs. 4 cr. Offered Fall Semester.
• SHA HF 710: 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. Offered Fall & Spring.
• SHA HF 711: Hospitality Financial Management
  Accounting has been described as the language of business. Consequently, the ability to speak and understand this language is a fundamental competency for practitioners of business. A central aspect of accounting is the composition of financial statements that depict the underlying economic reality of the firm being operated. This course is intended to introduce fundamental elements that are used to compose these financial reports. Specifically, course content will include an examination and quantitative analysis of the balance sheet, income statement and statement of cash flows from both a conceptual and pragmatic perspective. How these statements are both composed and relate to business planning, control and decision making in hospitality enterprise will be a central topic. 4 cr. Offered Summer II.
• SHA HF 712: 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. Offered Fall Semester.
• SHA HF 714: Hospitality Market Feasibility and Valuation
  This course provides an introduction to and detailed instruction regarding the hotel market and feasibility research process including hands-on preparation of a feasibility analysis for a proposed hotel development. The course will consist of a series of lectures and possible guest lectures regarding the fundamental aspects of hotel feasibility analysis. Students will learn about and then put into the practice the analytical techniques presented, building to completion of a full feasibility analysis in a team fashion which will be presented at the end of the semester both in written and oral form. 2 cr. Offered Spring Semester.
• SHA HF 715: Fundamentals of a Hotel Real Estate Deal
  The purpose of this course is to introduce the students to the various aspects of a Hotel Real Estate Deal. The target audience is any student who aspires to have a career involving the ownership, development and/or financing of lodging assets. 2 cr. Offered Spring Semester.
• SHA HF 716: Hospitality Investing
  This introductory investment analysis course is designed to teach students how to craft a stock rating (buy or sell) for a restaurant, hotel, gaming, cruise or other leisure/hospitality publicly traded company. The emphasis will be on (1) combining your own experiences with these service providers (2) using financial statement analysis, modeling, valuation techniques to put some numbers behind the ultimate proposed investment rating and (3) combing through financial press, annual reports, quarterly earnings call transcripts and research reports to come up with a differentiated view. 2 cr. Offered Spring Semester.
• SHA HF 717: Hospitality Real Estate Finance and Development
  The target audience of this class are students who aspires to have a career involving the ownership, development and/or financing of lodging assets. This course provides an introduction to and detailed instruction regarding the hotel market and feasibility research process including hands-on preparation of a feasibility analysis for a proposed hotel development. Principles of finance, such as time value of money and discounted cash flow analysis are addressed. Key component parts of a hotel asset acquisition and sale process are explored. Students will gain an understanding of the marketing process, spotting basic issues in a LOI, Purchase and Sale Agreement. They will also learn about the due diligence process, as well as they will be grasping some of the basic logistical issues involved with an actual hotel transaction closing. The description and analysis of investment return scenarios, market cycles, risk/reward analysis are explored. Appraisal and valuation techniques are discussed. 4 cr. On Demand.
• SHA HF 721: Advanced Food and Beverage Management
  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. 4 cr. Offered Spring Semester.
• SHA HF 722: Hospitality 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 cr. Offered Fall Semester.

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