Courses

  • 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.
  • SHA HF 432: Hospitality Leadership
    Undergraduate Prerequisites: (SHA HF 231)
    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 credits, offered Fall & Spring.
  • SHA HF 440: International Experience
    Undergraduate Prerequisites: SHA HF 100.
    This requirement is fulfilled by studying and/or working abroad. Students typically enroll in a BU Study Abroad program, another approved study abroad program or attaining an internship abroad. Students are able to satisfy this requirement in other ways but must discuss how with their faculty advisor and the Director of Career Services. All students are required to have their HF440 activities pre-approved by their faculty advisor and the Director of Career Services prior to completing work/activities. [ 0 cr. ]
  • SHA HF 460: Advanced Hospitality Strategic Marketing
    Undergraduate Prerequisites: (SHA HF 100 or SHA HF 200) and (SHA HF 260 or SMG MK 323) First Year Writing Seminar (e.g., WR 100 or WR 120).
    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. This course fulfills a single unit in each of the following BU Hub areas: Writing-intensive Course, Creativity/Innovation.
    • Creativity/Innovation
    • Writing-Intensive Course
  • SHA HF 470: Advanced Revenue Management
    Undergraduate Prerequisites: SHA HF 370.
    An advanced study of Hotel Revenue Management. To gain more in depth knowledge of revenue management practices, classroom work is combined with a field project.
  • 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. [Additional course work is required of graduate students]
  • SHA HF 516: Hosp Franching
  • SHA HF 532: Hospitality Leadership
    Undergraduate Prerequisites: SHA HF 100 and HF 231
    Graduate Prerequisites: SHA HF 231
    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 credits, offered Fall & Spring
  • SHA HF 560: Hospitality Strategic Marketing
    Undergraduate Prerequisites: SHA HF260 or SMG MK 323 and SHA HF100 (or SHA 200)
    Graduate Prerequisites: SHA HF260 or SMG MK323
    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, presentation skills. The semester culminates with an oral, written and visual delivery of the marketing plan to the industry executives. Seniors Only. 4 credits, offered Fall & Spring.
  • 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.
  • 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. [Additional course work is required of graduate students]
  • 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.[Additional course work is required of graduate students]
  • 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.
  • SHA HF 712: Managerial Acct
  • 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.
  • 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. [Additional course work is required of graduate students]
  • SHA HF 723: Case Studies in Corporate Restaurant Management
    Undergraduate Prerequisites: SHA HF 701 ; SHA HF 711 ; SHA HF 762.
    Future restaurant leaders must possess many qualities and deal with challenging and complex business situations. This case study based elective course will allow graduate level students to apply the principles of leadership, analysis, and planning that they have learned in their prior required coursework to issues in corporate and multi-unit restaurant management and operations. The planning process for new restaurant ventures is explored. Students will critically analyze financing plans for new concept development. New ways of assessing restaurant success and failure are examined. An emphasis is placed on the use of qualitative and quantitative tools to analyze restaurant performance. Advantages and disadvantages of various market entry strategies are discussed. Opportunities for restaurant organizations to expand globally are addressed.
  • SHA HF 733: Hospitality Organizational Leadership
    Undergraduate Prerequisites: SHA HF 701.
    The hospitality / travel and tourism industry employs over 284 million people, representing about 1 in 11 jobs worldwide. In such a labor intensive field, leading and managing people are two critical elements for operating successful organizations. 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, team leadership and the personal aspect of self-leadership. Several different leadership models will be analyzed and applied to the hospitality industry. An emphasis on creating organizational culture through human resource strategies and how to manage change effectively will be two critical components of the course. The course explores key aspects of human resources functions such as employment law, employee recruitment & selection, compensation and benefits, labor relations, diversity and managing hospitality human resources in a global environment.
  • SHA HF 740: Graduate Internship in Hospitality Management
    The Graduate Internship allows students to gain industry experience. The zero credit internship involves 400 hours of relevant hospitality work experience and is required for all graduate students. Practical learning opportunities are available through our various hospitality partnerships, including hotels, restaurants and other placements.