To declare a minor in Revenue Management, a Driehaus student must meet the following requirements:
- A minimum cumulative DePaul grade point average of 2.500
- A minimum Hospitality Leadership grade point average of 2.000
- No grades of IN, R, or lower than C- in any Hospitality Leadership (HSP) course
- Completion of HSP 100 or HSP 201 with a minimum grade of C- in each
A Driehaus student minoring in Revenue Management is required to complete the following courses totaling at least 22.0 hours:
- Five required courses:
- One elective course to be chosen from:
A Driehaus student may not complete both the Hospitality Leadership and the Revenue Management minors; only one of the two may be completed.
A Driehaus student may complete the Non-Profit Hospitality Leadership minor in addition to either the Hospitality Leadership or Revenue Management minor.
Degree Conferral Requirements
All Hospitality Leadership (HSP) courses and any other courses used toward the minor must be completed with a minimum grade of C- (or PA where specified) and with a combined GPA of 2.000 or higher.
INTRODUCTION TO HOSPITALITY
This course takes a survey perspective in introducing students to the global hospitality industry, its associations, organizations and businesses. This course provides an overview of the historical evolution and development of modern, lodging, food & beverage, private club, meetings & events, and other hospitality related industries. Current and future career opportunities are explored.
HOSPITALITY BUSINESS OPERATIONS
This course details key hospitality industry organizations and their business structures. Exploring the operations specific to hotels, restaurants, private clubs and the meeting & events segments will be the focus of this course. Current issues, trends and technologies within hospitality business operations specific to these segments will be evaluated and detailed.
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.
HSP 100 and HSP 202 are a prerequisite for this class.
Principles and practices involved in hospitality industry pricing strategies from economic, systems, marketing, distribution, and brand perspectives are explored. Topics include an introduction to yield management, technological trends, pricing theory, benchmarking and reporting matrices, transparency in group and transient market pricing, ethical pricing decisions and the impact upon environmental sustainability, hurdle rates, pricing fences, and the process of competitive analysis. Simulation hotel software is used.
FIN 310 and a completed concentration is a prerequisite for this class.
Identify, exploit and secure opportunities for hotel revenue maximization. Current methodologies are explored along with the many ethical and legal issues associated with different pricing strategies. Particular emphasis is on optimization of pricing and capacity allocation decisions, impact upon environmental sustainability, constrained optimization, quantitative models of consumer behavior, demand forecasts, and market uncertainty.
HSP 360 is a prerequisite for this class.
GLOBAL DISTRIBUTION SYSTEMS
The evolution of the distribution of global hospitality and tourism products is explored. Distribution systems have become increasing complex and sophisticated, increasing the need for successful channel management. Topics include the integration of channels, the role of intermediaries, channel optimization, pricing integrity, product packaging the impact upon environmental sustainability, and the integration of marketing efforts in distribution outlets.
HSP 360 is a prerequisite for this class.
CUSTOMER RELATIONSHIP MANAGEMENT
Developing effective strategies for managing customer relationships is the focus of this course, including the active management of relationships through data analysis of customer demands, expectations, and needs. Topics include customer behaviors, expectations, creation and positioning of value, guest satisfaction, ethical service delivery, service quality and sustainable continuous improvement processes, technological applications and loyalty/reward programs.
MKT 310 and a completed concentration are a prerequisite for this class.