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 100: Introduction to Hospitality
    This introductory course is open to all BU students and is the prerequisite for School of Hospitality courses. Students gain an historical perspective and identify current events and trends in lodging, restaurants and event management. It provides an overview of the global hospitality/tourism industry including the critical elements of managing services. The Boston market, multimedia assignments and team-based projects are integrated into the learning environment. Effective Fall 2018, this course fulfills a single unit in each of the following BU Hub areas: Historical Consciousness, Digital/Multimedia Expression, Teamwork/Collaboration. 4 cr. Offered in the Fall and Spring.
    • Historical Consciousness
    • Digital/Multimedia Expression
    • Teamwork/Collaboration
  • SHA HF 104: Distinguished Hospitality Management Lectures
    This course will provide students with a first-hand introduction to hospitality industry leaders, their perspectives on the segments they represent, and the breadth of those segments. Each week a senior leader from the industry will present ideas on current topics relevant to both our teaching mission and to student understanding of the present and future direction of hospitality. This course is organized in a large seminar format so that students will be expected to engage with our speakers during class. You may take the course twice for credit. Pass/Fail grading. 1 cr. Fall Semester
  • SHA HF 120: Principles of Food Production Management
    Undergraduate Prerequisites: SHA HF 100
    HF 120 is a laboratory based practical course. It will provide students with an overview of food service operations as they relate to commercial food production. Emphasis throughout the course is placed on food science, food costing, calculations, food purchasing, and product identification. Students will perform practical culinary skills to produce menu items. Additionally, proper use of tools and equipment will be featured along with testing and evaluation of menu items. Additional $150 for lab supplies. 2 credits, offered Fall & Spring.
  • SHA HF 140: Hospitality Field Experience I
    400 hours of supervised internship experience. Students are required to have their HF140 activities pre-approved by SHA Career Services prior to completing work/activities. 0 cr., Offered Fall & Spring.
  • SHA HF 210: Financial Accounting for the Hospitality Industry
    Undergraduate Prerequisites: SHA HF 100, CAS MA 119
    An introductory course in Accounting designed to provide students with a basic understanding of the language of business. This course examines the basic accounting processes of recording, classifying, and summarizing business transactions. It also provides an opportunity to study elements of financial statements such as assets, liabilities, equity, revenue, and expenses. 4 credits, offered Fall & Spring.
  • SHA HF 220: Food & Beverage Management
    Undergraduate Prerequisites: SHA HF 100
    Undergraduate Corequisites: SHA HF 260. Note: Students must take SHA HF 220 and HF 260 concurrently in the same section(e.g. A1/A1). Contact your academic advisor withany questions.
    This courses focuses on principal operating problems facing managers in the restaurant industry. Topics such as concept development and entrepreneurship, menu analysis, cost control, operational analysis, and customer service processes are addressed. 4 credits, offered Fall & Spring.
  • SHA HF 231: Human Resources for the Hospitality Industry
    Undergraduate Prerequisites: SHA HF 100
    This course provides an introduction to the theory and practice of human resource management, especially for consumer services such as hotels, restaurants, tourism and events. Explores contemporary human resource management relative to the hospitality industry, with emphasis on planning, job analysis, recruitment, selection, hiring, placement, and ethnic diversity in the workplace. Specifically, the course examines employee motivation, leadership, training, team building, employee performance and retention. Management philosophies of work compensation, discipline, and labor relations are discussed as they affect current hospitality industry strategies to attract and retain a quality workforce. Effective Fall 2018, this course fulfills a single unit in the following BU Hub area: Global Citizenship and Intercultural Literacy. 4 credits. Offered Fall & Spring.
    • Global Citizenship and Intercultural Literacy
  • SHA HF 240: Hospitality Field Experience II
    Undergraduate Prerequisites: SHA HF 100 and SHA HF 140
    400 hours of supervised internship experience. Students are required to have their HF240 activities pre-approved by SHA Career Services prior to completing work/activities 0 credits, Offered Fall & Spring.
  • SHA HF 250: Hospitality Law
    Undergraduate Prerequisites: SHA HF 100
    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 credits, offered Fall & Spring.
  • SHA HF 260: Hospitality Marketing Principles
    Undergraduate Prerequisites: SHA HF 100
    Undergraduate Corequisites: SHA HF 220. Note: Students must take SHA HF 220 and HF 260 concurrently in the same section(e.g. A1/A1). Contact your academic advisor withany questions.
    This course provides an understanding of the role & function of marketing in the hospitality industry. It offers an overview of generic principles of marketing for any industry (including consumer products & manufacturing) and introduces specialized principles for the hospitality industry. For all topics, it uses examples taken primarily from the hospitality industry. Subjects covered include marketing strategy, marketing research, consumer behavior, segmentation, positioning, product and concept development, pricing, distribution, & marketing communications (including advertising & PR). Effective Fall 2018, this course fulfills a single unit in the following BU Hub area: Global Citizenship and Intercultural Literacy. 4 cr. Offered Fall and Spring.
    • Global Citizenship and Intercultural Literacy
  • SHA HF 270: Lodging Operations and Technology
    Undergraduate Prerequisites: SHA HF 100
    This course provides an introduction to the operations and technology of the room division within hotel properties. Explores theoretical principles and operational tactics for management of front office, reservations, housekeeping and engineering functions. 4 credits, offered Fall & Spring.
  • SHA HF 295: Private Club Management
    Undergraduate Prerequisites: SHA HF 100
    Provide students with an introduction to the hospitality management specialization of Club Management. Lecture topics will include: what clubs are, organizational structure of clubs, service in the club environment, profit or non-profit, and professionals in club management. There will also be guest speakers, classroom case studies and field trips. 2 cr. Offered Fall Semester.
  • SHA HF 307: Hospitality Entrepreneurship
    Undergraduate Prerequisites: SHA HF 220, SHA HF 260, SHA HF 310
    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. 4cr. Offered Fall.
  • SHA HF 310: Managerial Accounting for the Hospitality Industry
    Undergraduate Prerequisites: CAS MA 119, SHA HF 210 or QST AC 221, SHA HF 220, and SHA HF 270
    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 & Spring.
  • SHA HF 313: Advanced Hospitality Accounting and Finance
    Undergraduate Prerequisites: HF210 and HF310
    Focus is on the accounting operational duties faced by accountants in the Hospitality industry. This course covers day-to-day duties that typical hotel accountants encounter such as transactional accounting and internal controls including capital expenditure (CapEx) budgeting and property improvement program (PIP) analysis. In addition, the course will cover financial analysis that accountants typically encounter in the Hospitality industry. Other areas covered will include accounting processes, regulatory requirement, and non-accounting duties.
  • SHA HF 314: Hospitality Market Feasibility and Valuation
    Undergraduate Prerequisites: SHA HF 210, SHA HF 220, SHA HF 260, and SHA HF 270
    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 315: Fundamentals of a Hotel Real Estate Deal
    Undergraduate Prerequisites: SHA HF 210, SHA HF 220, SHA HF 260, and SHA HF 270
    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 321: Advanced Food and Beverage Management
    Undergraduate Prerequisites: SHA HF 220
    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 322: Hospitality Design
    Undergraduate Prerequisites: SHA HF 220 and SHA HF 270
    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.
  • SHA HF 329: Intro to Fine Wines
    This course, open to all BU students, offers a complete, introductory-level overview of the fine wines of the world. The purpose of the course is fourfold: 1. Ensure a thorough knowledge of the world's major wine-producing regions, their noble grape varietals, their classification systems and quality control laws. 2. Build basic understanding of the wine-making process, its variations and its pitfalls, thus aiding in the ability to appreciate a great wine and spot a flawed one. 3. Illustrate techniques of quantified sensorial assessment of wine so that the student may perform the buying function knowledgeably and confidently. 4. Acquire an understanding of how to perform job functions related to wine, such as writing a wine list, in the hospitality industry. Effective Fall 2019, this course fulfills a single unit in the following BU Hub area: Global Citizenship and Intercultural Literacy. 2 cr. Offered Fall semester.
    • Global Citizenship and Intercultural Literacy