Food and overnight accommodations are often part of a social service network offered by a community. Examples include soup kitchens, shelters for battered women and children, support centers for the homeless, disaster relief efforts, etc. The purpose of this concentration is to provide social service providers with the necessary knowledge to operate hospitality venues in a safe, clean and financially viable yet non-profit manner. A student majoring in Hospitality Leadership with this concentration must complete the following requirements totaling at least 12.0 hours:

Three courses to be chosen from:

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 320

CLUB MANAGEMENT

This course explores the management of, and leadership roles within, private city, country, and athletic clubs. Topics include: the general manager function; organizational structure of clubs; the role of the board of directors; membership requirements; equity and non-equity clubs; tax-exempt clubs and nontax-exempt clubs; duties and leadership responsibilities of department heads in private clubs; governmental regulations; the future of clubs; and the relationship of private clubs to the hospitality industry. PREREQUISITE(S): HSP 100 & HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 321

FOOD PRODUCTION MANAGEMENT

This laboratory-based course is an introduction to the basic principles of food production. Topics include culinary terminology, theory and application of food preparation techniques, food product identification and fabrication. PREREQUISITE(S): ServSafe Manager Certification, Declared Club Management Concentration & Instructor Consent

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 352

SPECIAL EVENTS MANAGEMENT

This course examines the planning and execution of special events. It is designed to help hospitality leadership students learn the theories of event management with exposure to actual events and event planners. The student will learn how to formulate event strategies for destinations. The course will focus on planning, developing, managing, and implementing all types of events, such as entertainment events, corporate events, cultural events, sporting events and festivals. PREREQUISITE(S): HSP 100 and HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

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.

HSP 399

INDEPENDENT STUDY

Available to students of demonstrated capability for intensive independent work in Hospitality Leadership.

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.

MGT 356

SPORTS MANAGEMENT

Students will examine the major issues facing sport managers in a variety of sport organization settings. Through the lens of organizational theory and behavior, areas explored include professional, Olympic, collegiate, and youth sport. Other areas of focus will include sponsorship, technology, legal issues, and emerging issues through course projects and case studies. Students will be exposed to various disciplines/careers through guest lecturers in the sports industry and/or on-site experiences. PREREQUISITE(S): MGT 300
Prerequisites:
MGT 300 is a prerequisite for this class.

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 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.

HSP 350

MEETING MANAGEMENT

This course focuses on the fundamentals and core issues of meeting management. Development of meeting time-lines, checklists and request for proposals are covered. The course emphasizes meeting planning, budgeting, marketing, public relations, food and beverage and contract and lease negotiations. PREREQUISITE(S): HSP 100 & HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 351

DESTINATION MANAGEMENT

Provides a comprehensive coverage of worldwide tourism destinations, examining the basic principles of underlying the development of tourist demand, supply and transportation, together with a broad survey of world tourism by generating regions and by destination regions. The convention and visitors bureau (CVB) or local governmental tourism agency is discussed as an integral part of destination marketing and addresses its place and importance in the local hospitality industry and larger, general business community. Issues explored include organizational structure, financing, ethical decision-making, numerous audiences, impact upon environmental sustainability, and its sales and service missions. PREREQUISITE(S): HSP 100 and HSP 202.
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 353

EXHIBITION MANAGEMENT

In this course students will concentrate on organizing, arranging and operating conventions, trade shows, and expositions. The course focuses on the modes and methods of sales used in booking conventions and trade shows, as well as the division of administrative responsibility in their operation. PREREQUISITE(S): HSP 100 and HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 354

MEETING & EVENT RISK MANAGEMENT

This course introduces procedures to manage facilities and risk specific to the events industry. This knowledge is needed to protect guests from safety hazards and firms from loss of profits specific to this unique sector of hospitality. Topics covered include: health and safety, loss prevention and security, emergency preparedness and safeguards, program design and site management. PREREQUISITE(S): HSP 100 and HSP 202
Prerequisites:
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 355

ADVANCED MEETING MANAGEMENT

This course introduces advanced management and decision making specific to the events industry. Analysis of current issues and future trends in meeting, exhibition and event management and their impact on other sectors within the hospitality industry will be explored. PREREQUISITE(S): HSP 350
Prerequisites:
HSP 350 is 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.