400

This course emphasizes marketing principles supported by case studies. The course also examines diverse markets and target marketing. Various promotional activities are explored, including print advertising, public relations, selling, exhibition, direct mail, and the Internet.

This course is an overview of gaming, and casino and resort management in the United States. Students learn rules and security procedures related to each major casino game, to calculate house odds, win, and hold. Students also learn to analyze standard accounting and back office cash procedures. This course also investigates the development and operations of the resort, vacation ownership, multi-use real estate, and gaming entertainment industries. Students also develop an awareness of the societal costs and benefits associated with gaming.

This course examines the planning and design of hotels and food service facilities with attention to the economic, aesthetic, and marketing factors that impact project development. Focus is on site analysis, conceptual and space planning, design principles, and the interpretation of architectural drawings. This course addresses the nature of markets, research methodology, trend projection, feasibility, supply and demand evaluations, and financing for project development.

This course examines major industry-specific concerns and safety threats, including: asset protection practices; appropriate threat assessment; security survey procedures; specific prevention strategies; various public/private sector security initiatives; and the principles of physical, technical, and environmental security as they apply to hospitality enterprises. The role of hospitality managers in security and safety activities is emphasized.

Divided into three parts, this course offers an in-depth analysis of special interest tourism, tradition and culture-based tourism, and activity-based tourism. It provides an integrated picture of specialty/niche tourism as a whole looking at both the 'macro' and 'micro' niche area. It provides a comprehensive theoretical framework and discusses initiatives, policies, and strategies internationally accepted. Students link theory to practice, by examining case studies from around the world.

This course focuses on the characteristics of successful entrepreneurship within the hospitality industry. The course views the entrepreneur as an independent business individual who efficiently and effectively combines the four factors of production (land, labor, capital and enterprise) to create value by offering a product or service. Emphasis is placed on enterprise, accountability, and the inherent risks and rewards of entrepreneurship

This course explores the skills and techniques needed to create a variety of decorative showpieces to adorn the special occasion cold food buffet. Showpieces are composed from mixed media such as tallow, vegetable carvings, and salt dough. Components of the Grand Buffet are designed and executed leading to the creation of an elaborate final buffet.

This course examines the hospitality market segment of meeting and event management. The course illustrates all of the skills needed to become a successful event manager. Students learn to design, plan, market, and stage an event, as well as staff management and problem-solving strategies to ensure event success and safety. Topics also include legal compliance, risk management, financial control, and successful event evaluation.

This course examines the fundamental principles of revenue and yield management. Students analyze the tools and techniques that guide strategic pricing decisions across various selling channels, set inventory controls, and encourage demand manipulation to maximize profits and improve performance in a variety of hospitality operations.

Catering Management explores all crucial business aspects of banquets and catering both on-and off-premise. The course focuses on banquets and catering within hotels as well as small business management and private catering operations. It presents contemporary menu design and pricing, and strategies to improve food management, scheduling, invoicing, staffing, and training. It also examines food and beverage operational controls that guarantee high standards of quality, service, and presentation.

This course focuses on the assessment and control of costs within the foodservice operation. It expands on basic accounting, marketing, and legal principles, as well as food and beverage sanitation, production, and service methods, and staffing and labor cost controls. Technology used in food and beverage operations, such as POS systems, analysis capabilities, a running case study, and menu analysis and engineering are discussed.

This course is allows students to synthesize coursework through researching an aspect of the industry in which they are professionally interested. Students analyze and document business practices, propose viable remedies to challenges they have observed in their studies and present these solutions to the proprietor. Students are also introduced to the array of hospitality-related research journals and other resources that they will reference as they move into the industry as professionals.