Hotels, motels, inns, bed & breakfast, resorts, cruises, etc., or anywhere that people sleep away from home is included in this concentration. This field includes the management of all of the various facilities and amenities found at modern lodging facilities: sleeping rooms, restaurants, bars, meetings & events, catering, recreation facilities, business centers, etc., in a wide range of environments. A student majoring in Hospitality Leadership with this concentration must complete the following requirements totaling at least 24.0 hours:

*To take graduate (500) level HSP courses​ a student must be admitted to the Hospitality Leadership and Operational Performance (MS)​ Combined Master's Program. 

Graduation 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 321


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


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.
HSP 321 is a prerequisite for this class.

HSP 323


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
HSP 320 is a prerequisite for this class.

HSP 332


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.
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 333


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


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
HSP 100 and HSP 202 are a prerequisite for this class.

MGT 340


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


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
MGT 300 is a prerequisite for this class.

HSP 331


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
HSP 330 or 339 is a prerequisite for this class.

HSP 334


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
HSP 330 or 339 is a prerequisite for this class.

HSP 351


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.
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 353


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
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 354


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
HSP 100 and HSP 202 are a prerequisite for this class.

HSP 355


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
HSP 350 is a prerequisite for this class.

A&S 491


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.
Status as an Advanced Masters Education student is a prerequisite for this class.

HSP 339


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


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.