This dynamic and fast growing field includes the management of meetings, events, and tradeshows for organizations and facilities. Career paths include corporate planning, association planning, special event companies, and intermediaries or third party planning companies. Most common types of meetings and events planned by these professionals include: product launches, business meetings, conventions, tradeshows, customer events, and special events. A student majoring in Hospitality Leadership with this concentration must complete the following requirements totaling at least 12.0 hours:

Degree Conferral Requirements

All Hospitality Leadership (HSP) courses and any other courses used toward the Hospitality Leadership major must be completed with a minimum grade of C- (or PA where specified) and with a combined GPA of 2.000 or higher.

HSP 322

QUANTITY FOODSERVICE MANAGEMENT

Analysis of factors affecting quantity food production and service in the foodservice industry, emphasizing adherence to food quality and service, ethical evaluation of food products and commercial equipment, planning and coordinating food production activities for large groups, and the impact of operations upon environmental sustainability. PREREQUISITE(S): HSP 321, ServSafe Manager milestone, and declared in Club Management Concentration.
Prerequisites:
HSP 321 is a prerequisite for this class.

HSP 323

ADVANCED CLUB MANAGEMENT

An in-depth, international, comprehensive study and analysis of the senior club manager's role in operating a successful private club. Focused on advanced methods and issues including: career planning, club bylaws and rules, legal and ethical concerns, facility design and management, special enterprises within the club, break even and financial analysis, club feasibility and marketing, research interests, membership services, CCM certification and promotion/public relations. Case studies and a comparison of international approaches to managing clubs will be used to augment lectures and discussions. PREREQUISITE(S): HSP 320
Prerequisites:
HSP 320 is a prerequisite for this class.

HSP 332

BEVERAGE MANAGEMENT

This course is an overview of the commercial beverage industry. Emphasis is on management's role and responsibility in operating a facility serving alcoholic beverages. Principles and practices regarding the production, selection, purchasing, storage and service of beverage alcohol in the hospitality industry are detailed.
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 333

INTERNATIONAL WINE EDUCATION & MANAGEMENT

The purpose of this course is to introduce students to the world of wine. The course emphasizes export shares and trends for significant producing counties and regions. The course further will focus on the processes of grape growing and the science that underlies the practical issues. The implications for wine-style, quality and costs of decisions taken at each stage of wine production will be covered. PREREQUISITE(S): Legal drinking age by start of course.

HSP 381

HOSPITALITY RISK MANAGEMENT

Introduces procedures to manage facilities and risk in the hospitality industries. This knowledge is needed to protect guests from safety hazards and firms from loss of profits. Examines risk management processes commonly used in the hospitality industry and their potential to protect physical, non-physical, financial and human assets, including the coverage of such issues as insurance, handling losses, safety, security, ethical decision-making, environmental sustainability, crisis management, and emergency procedures. PPREREQUISITE(S): HSP 100 and HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

MGT 340

LEADERSHIP IN SPORTS: LESSONS FOR COACHING IN THE WORKPLACE

A framework of leadership and coaching is utilized to critically examine the effectiveness of several sports' coaches and their leadership/coaching styles, as they motivate players to achieve their maximum level of performance. Lessons from leading sports' coaches are then applied to the workplace, where managers motivate employees to perform to their potential. The course also highlights the importance of unique situations in both the sports and workplace arenas. Major topics to be covered include roles of coaches and players, skills of coaching, coaching teams, and "flow" in sports and organizations.

HSP 330

FOODSERVICE MANAGEMENT

This course is designed to introduce the major components of food and beverage service management and to differentiate those components from management in other hospitality segments. The course focuses on management procedures, service styles and safety in food service operations. The course examines the basics of several types of restaurants, including independents and chains. Catering operations will also be addressed. PREREQUISITE(S): HSP 100 & HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 331

FOODSERVICE PURCHASING

Details the standards of quality as applied to food, supplies and related products used in the foods industry. Provides methods and criteria for recognizing quality, evaluating, specifying, purchasing and inspecting these products. The use of technology in the purchasing component of the foodservice industry is detailed. PREREQUISITE(S): HSP 330 or HSP 339
Prerequisites:
HSP 330 or 339 is a prerequisite for this class.

HSP 334

CONTRACT FOODSERVICE MANAGEMENT

This course focuses on the field of professional contract food management. Major corporations will be evaluated. The course will emphasize: contractor activities, types of management contracts, contracts versus commercial foodservice operations and the client liaison. PREREQUISITE(S): HSP 330 or HSP 339
Prerequisites:
HSP 330 or 339 is a prerequisite for this class.

HSP 372

GLOBAL HOSPITALITY BRAND MANAGEMENT

Learn to identify strategies and tactics in hospitality brand management, including brand concepts, brand equity, brand mapping, and differentiation. The focus is to explore and understand the importance of brands in hospitality, what brands mean to customers, and how brands should be managed. Students will develop an understanding of hospitality brand design, packaging, naming, profit and loss statements, and product strategies, including legal and global issues. Explore how marketing decisions regarding product policy, pricing, advertising or distribution are made when taking into account the impact on brand equity in the hospitality industry, plus information about how to build and maximize strong hospitality brands. PREREQUISITE(S): HSP 100, 202 and MKT 301
Prerequisites:
HSP 100, HSP 202 and MKT 301 are a prerequisite for this class.

HSP 373

INTERNATIONAL HOSPITALITY FRANCHISING

This course examines franchising in the hospitality industry from both the franchiser and franchisee?s point of view. Students examine start-up, organization, franchiser/franchisee relations, cooperative marketing, legal issues, and daily operations in a variety of hospitality and tourism businesses. PREREQUISITE(S): HSP 100, HSP 202 and MKT 301
Prerequisites:
HSP 100, HSP 202 and MKT 301 are a prerequisite for this class.

HSP 340

LODGING PROPERTY MANAGEMENT

Practices and systems utilized in the operational management of the hotel, including front office, reservations, uniform service, and housekeeping areas. Coordination with F&B, catering, sales & marketing, and other departments are explored. Computer systems used as property management systems are introduced and discussed. PREREQUISITE(S): HSP 100 & HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 341

RESORT & SPA MANAGEMENT

The range of resort and spa operations are explored and analyzed. Key topics unique to these geographic and programmatic settings are discussed, including issues in guest relations, the design of programs and amenities, the role of golf courses, tennis facilities, swimming pools and water sports, spas, the impact of operations upon environmental sustainability, and the importance of conference/meeting events in the resort industry. PREREQUISITE(S): HSP 100 and HSP 202.
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 342

TIME SHARE MANAGEMENT

The course focus is upon the concepts of timeshare management. Topics include historical background, development process, market analysis, exchange systems, ownership and calendar issues, ethical obligations, budgeting, and customer relations. PREREQUISITE(S): HSP 100 and HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 343

CASINO MANAGEMENT

Explore the history and development of gaming, casino operations including slots, table games, sports and Internet betting, credit and casino accounting, casino hotels and casino foodservice, and the marketing of the core gaming products. A central focus will be on current trends as well as the primary management and financial elements unique to operating a casino. PREREQUISITE(S): HSP 100 & HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

A&S 491

ADMINISTRATIVE THEORY AND BEHAVIOR

This course concerns theoretical concepts and empirical research relating to administrative behavior in organizations with special reference to educational organizations. Concepts are examined within the typical decisional framework of supervisors, chief school business officers, principles, and superintendents, and similar positions in the helping professions. Assignments are individualized.
Prerequisites:
Status as an Advanced Masters Education student is a prerequisite for this class.

HSP 339

NON-PROFIT FOODSERVICE MANAGEMENT

This course is designed to introduce the major components of food and beverage service management in non-profit foodservice operations such as at schools, soup kitchens, homeless shelters, disaster relief agencies, missions, etc., and to differentiate those components from for-profit organizations. The course focuses on management procedures, service styles and safety in non-profit food service operations.

HSP 349

NON-PROFIT ACCOMMODATION, SAFETY & SECURITY

This course is designed to introduce the major components of lodging management in non-profit operations such as at homeless shelters, battered women and children shelters, disaster relief agencies, missions, etc., and to differentiate those components from for-profit lodging organizations. Safety and security concerns of patrons, employees and volunteers in non-profit settings are also explored. The course focuses on management procedures, service styles, and safety in non-profit lodging operations.
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