Courses

  • SHA HF 329: Intro to Fine Wines
    Undergraduate Prerequisites: SHA HF 100.
    This course 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.
  • SHA HF 332: Professional Development for the Hospitality Industry
    Undergraduate Prerequisites: SHA HF 100 and SHA HF 231
    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.
  • SHA HF 360: Hospitality Sales Management
    Undergraduate Prerequisites: SHA HF 100 and SHA HF 260
    A dynamic, interactive and intensive hospitality sales management course which prepares you with fundamental skills on how to create, build and execute an effective sales strategy. This course combines theory with practical application and includes working with source markets and partners, identifying and qualifying prospects, building rapport, overcoming objections for creative proposals and successful closing techniques.
  • SHA HF 361: Advanced Consumer Behavior in Hospitality
    Undergraduate Prerequisites: SHA HF 260.
    In order to create and deliver value for customers, marketers must develop a deep understanding of how their consumers make decisions when purchasing and using their services. In this course those consumer behavior theories will be explored that are most applicable to different types of hospitality purchase experiences.
  • SHA HF 367: Hospitality Distribution Channel Management
    Undergraduate Prerequisites: SHA HF 260.
    This course provides an overview for managing marketing distribution strategies. In the hotel business today there is a complex network of legacy, online and mobile channels. Distribution is the intersection of revenue management and marketing strategy. A focus is placed on presenting and analyzing the current distribution channels within the travel/hospitality industry. Various approaches to marketing distribution management are evaluated and tested. Topics include the scope of hospitality marketing distribution; economics of the major hospitality distribution segments/channels; managing hospitality distribution strategies; In the end, this course will provide the framework for how and where a hotel should be distributed to maximize revenue and profit.
  • SHA HF 368: Digital Marketing Strategies for the Hospitality Industry
    Undergraduate Prerequisites: SHA HF 260.
    In this course students will learn how to use advanced digital marketing tools currently available to hotels and restaurants. The class will be structured as a lecture and computer lab in order to implement a resort simulation website.
  • SHA HF 370: Revenue Management and Technology
    Undergraduate Prerequisites: SHA HF 100 (or HF 200) and SHA HF 270
    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 372: Operations Strategy and Analysis
    Undergraduate Prerequisites: CAS MA 120 ; CAS MA 113 ; SHA HF 210 ; SHA HF 220 ; SHA HF 270.
    This course provides students with basic techniques and tools to analyze and improve operational capabilities of a hospitality organization. Emphasis is placed on key topics in areas of (1) Operations Strategy, (2) Process and Service Design, (3) Process Improvement, (4) Quality Management, (5) Managing Capacity and Demand, (6) Queuing Models, (7) Forecasting, (8) Project Management, and (9) the use of spreadsheets in modeling and solving operations problems.
  • SHA HF 375: Meetings & Conventions
    Undergraduate Prerequisites: SHA HF 100 and SHA HF 220.
    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.
  • SHA HF 376: Special Event Planning and Operations
    Undergraduate Prerequisites: SHA HF 375.
    This course is designed to provide an introduction to the principles of special event management. The planning, development, and management of corporate and social events, entertainment events and festivals will be the focus of the study.
  • SHA HF 382: Hospitality Communications Practicum
    Undergraduate Prerequisites: SHA HF 100, seniors, juniors first
    This course is intended as a 'practicum' in hospitality communications. This course is open to sophomores, juniors and seniors. 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. Fail/Pass. 2 credits, offered Fall and Spring.
  • SHA HF 403: Seminar with Distinguished Hospitality Speakers
    Undergraduate Prerequisites: SHA HF 100.
    This course is designed to give a limited number of seniors (or others with special permission) who are enrolled in the HF 103 Distinguished Hospital 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.
  • SHA HF 410: Finance for the Hospitality Industry
    Undergraduate Prerequisites: SHA HF 210 and SHA HF 310 and (CAS MA 113 or CAS MA 115)
    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
    Undergraduate Prerequisites: SHA HF 100 and 310
    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.
  • SHA HF 416: Hospitality Franchising
    Undergraduate Prerequisites: SHA HF 220 and SHA HF 270
    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.
  • SHA HF 417: Hotel Management Agreements & Negotiation
    Undergraduate Prerequisites: SHA HF 220 and SHA HF 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 422: Food Laboratory Modules: Seafood Cookery
    Undergraduate Prerequisites: SHA HF 100 and SHA HF 120.
    Hands-on course focuses on preparation of a wide variety of seafood species as well as various cooking techniques.
  • SHA HF 423: Food Laboratory Modules: Contemporary Nutrition Cookery
    Undergraduate Prerequisites: SHA HF 100 and SHA HF 120.
    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
    Undergraduate Prerequisites: SHA HF 100 and SHA HF 120.
    Hands-on course features the preparation of many different categories of fine desserts, and pastries.
  • SHA HF 430: Advanced Wine Study
    Undergraduate Prerequisites: SHA HF 100 and 329
    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.