• SHA HF 100: Introduction to the Hospitality Industry
    Serves as the prerequisite to all SHA courses. Students wishing to take any SHA courses must first complete SHA HF 100. An introductory course designed to offer an overview of the hospitality industry. Students gain a historical perspective and track current events. The class discusses the structure of the industry including chains, franchising, ownership, and management. The course explores the inner workings of various components of lodging, food service, and entertainment organizations. It previews the important disciplines covered in upper-level classes. Actual industry examples and case studies are used extensively. This course is NOT offered to seniors. NOT open to SMG students or students who have taken SM 299 or SM 131. 4 credits, offered Fall & Spring.
  • SHA HF 103: Distinguished Hospitality Management Lecturers
    A series of guest lectures given by high-level industry executives who have distinguished themselves in the hospitality industry. You may take the course twice for credit. Pass/Fail grading. 2 credits, offered Spring Only.
  • SHA HF 120: Principles of Food Production Management
    Undergraduate Prerequisites: HF 100
    A lab-based overview of food production. Emphasis is placed on food science, nutrition, and food management skills. Students practice food management techniques, proper use of tools and equipment, and the evaluation of food products. The concepts of managing from the front door and the back door are also discussed. Additional $150 for lab supplies. 2 credits, offered Fall & Spring.
  • SHA HF 140: Hospitality Field Experience I
    400 hours of supervised internship experience. 0 cr., either sem.
  • SHA HF 200: Hospitality Management for Business Majors
    Undergraduate Prerequisites: SMG SM121 and SMG Registration
    This course is an alternate entry course for the SHA curriculum, and a substitute for HF100 as a prerequisite for all other SHA courses. HF200 is an advanced version of HF100 and presumes prior knowledge of various business disciplines. It provides an overview of the hospitality industry and its components including hotels, restaurants, theme parks, cruise lines, and travel distributors. Students gain an historical perspective and also discuss current events. Industry examples and case studies are used extensively. This course is not offered to seniors. This course is limited to SMG juniors, sophomores and freshmen only; no seniors. Students from other schools within the university should enroll in HF 100. 2 credits, offered Spring Only.
  • SHA HF 210: Financial Accounting for the Hospitality Industry
    Undergraduate Prerequisites: (SHA HF 100)
    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 or SHA HF 200)
    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 Management for the Hospitality Industry
    Undergraduate Prerequisites: SHA HF 100
    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 concentrates on 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. 4 credits, offered Fall & Spring.
  • SHA HF 240: Hospitality Field Experience II
    Undergraduate Prerequisites: (SHA HF 100 and SHA HF 140)
    400 hours of supervised internship experience. 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.
    This course provides an understanding of the role and function of marketing in the hospitality industry. It offers an overview of generic principles of marketing for any industry (including consumer products and 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, and marketing communications (including advertising and public relations). Class discussion, lectures, and case studies. 4 credits, offered Fall & Spring.
  • SHA HF 270: Lodging Operations and Technology
    Undergraduate Prerequisites: (SHA HF 100 or SHA HF 200)
    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 282: Culture and Communication Travel Series: Hospitality in Ancient to Modern Greece
    This course is designed to introduce the culture, communication, history and hospitality industry of Greece. This course provides a unique opportunity to learn about Greece -- the ancient superpower -- and gain new perspective on travel and lodging operations. The course requires a field trip to Athens, Greece and many historic sites on the mainland during spring break. (Additional Cost Applies) 2cr. Prereq: HF100
  • 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 credits
  • 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. 4 credits.
  • SHA HF 310: Managerial Accounting for the Hospitality Industry
    Undergraduate Prerequisites: CAS MA 120 or higher, SHA HF 210 or SMG 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 credits, offered Fall & Spring.
  • SHA HF 313: Advanced Hospitality Accounting and Finance
    Undergraduate Prerequisites: SHA HF 210 and SHA HF 310.
    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. 2 credits
  • 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 credits.
  • 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 credits.
  • 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. 2 credits, offered Fall & Spring.