Hospitality Management
HOST 3301 (3-3-0) Managing in the Service Environment (S-L)
This course focuses on managing resources in the service environment. Emphasis is on the effective management of clients/guests, employees, managers, vendors, and government entities. Analysis of common management themes will be expounded and viewed through the lens of the service sector. Students will learn the managerial challenges faced in this unique industry and how to apply their knowledge of management and leadership. Emphases will include: communication skills, problem analysis, and leadership skills. Students will be challenged to create a personal development plan for their career in this industry. This course contains a field-based service-learning component.
Requisites: MANA 3301 (S-L)
Offered: Fall, Spring.
HOST 3302 (3-0-0) Hospitality Internship
This course allows the student an opportunity to learn through actual experience in the hospitality industry. Individual research and application vary in content and relates to an issue of professional interest and significance in the field of hospitality and hotel management.
Requisites: HOST 3301 Managing in the Service Environment (S-L)
Offered: Periodically.
HOST 3303 (3-3-0) Introduction to Hospitality Management (S-L)
This course serves as an introduction to the hospitality field and the introductory course for the hospitality management degree program. Students will develop an understanding of five converging hospitality industry segments: lodging, food service, travel and tourism, meetings and events, and recreation and entertainment. A biblical view of hospitality as a calling and a career will guide the discovery of corporate and entrepreneurial-based career options. This course contains a field-based service-learning component.
Requisites: None.
Offered: Periodically.
HOST 4320 (3-3-0) Hospitality Industry Sales and Marketing
This course focuses on sales and marketing in the hospitality industry. Emphasis is on the unique aspects of effective marketing and sales within the hospitality industry. Specifically, the course will focus on the techniques and analysis of effectiveness of marketing within the industry. Students will learn decision-making processes for product/service development, advertising, pricing, and promotion.
Requisites: MRKT 3301, HOST 3301 (S-L). Recommended to take concurrently with HOST 4330 Convention and Meeting Management (S-L).
Offered: Periodically.
HOST 4330 (3-3-0) Convention and Meeting Management (S-L)
This course focuses on managing conventions and meetings, including: convention and association management, program planning, budgeting, marketing, public relations and advertising, food and beverage planning, audio visual and transportation coordination, exhibit sales and management, contract and lease negotiations, and human resources management. This course contains a field-based service-learning component.
Requisites: MANA 3301 (S-L), HOST 3301 (S-L). Recommended to take concurrently with HOST 4320 Hospitality Industry Sales and Marketing.
Offered: Periodically.
HOST4340 (3-3-0) Strategies in Hotel and Hospitality (S-L)
This course serves as the capstone course for the hospitality and hotel management program. This is a senior-level course focusing on evaluation of operating standards essential to the profitability of a lodging and accommodation organization. Application of theory to operational decisions will serve as the foundation of the capstone course. A case study approach is utilized to develop understanding of the practical challenges of creating organizational strategy. This course contains a field- based service-learning component.
Requisites: ACCT 2301, 2302, 3300; FINA 3301; MANA 3301 (S-L), 3306; MRKT 3301; HOST 3301 (S-L); HOST 3302; HOST 3303 (S-L); HOST 4320; HOST 4330 (S-L). These courses are recommended to be completed before or taken concurrently with HOST 4340.
Offered: Periodically.
HOST 4341 (3-3-0) Event and Wedding Management
This course focuses on event and wedding planning and management. Emphasis is on various facets of event and wedding planning, including: history and foundation of weddings, politics of weddings, Biblical background for wedding traditions, cultural impact of wedding planning, and wedding and event customs. Along with this cultural and historical perspective, the practice of wedding and event planning will challenge students to learn wedding timelines, budgets, ceremonies, site layouts, and how to manage the various entities associated with weddings and events, including entertainers, speakers, and vendors. Students will be challenged to create a wedding or event plan, including timeline with action steps.
Requisites: None.
Offered: Periodically.
HOST 4342 (3-3-0) Facilities: Safety, Sanitation, and Security in Hospitality
This course focuses on safety, sanitation, and security in the hospitality industry. Emphasis is on the legal requirements of safety and sanitation training for industry employees and managers. Analysis of best practices in the safety and sanitation of hotel and hospitality industry will prepare students to effectively manage in these areas. Facilities, personnel, and guest security will also be studied.
Requisites: None.
Offered: Periodically.