Hospitality Management (BAS) - Curriculum

ENG 121 is the sequel to ENG 120 This course concentrates on argumentative writing and requires students to prepare a major research report one that reveals fluency with argumentative strategies and rhetorical conventions In addition students are introduced to analytical reading techniques critical research methods and current documentation procedures Although other kinds of writing are commonly assigned in ENG 121 argumentation remains the major focus of study Enrollment is kept intentionally small typically 15 students per section to assure maximum benefit

This is the fundamental computer fluency course required for all Southern New Hampshire University students It is designed to promote a working knowledge and understanding of computer information technology concepts skills and capabilities that support academic and professionally related goals and requirements Students learn about the application and science of information technology Concepts to master include the fundamentals of computer information technologies along with issues that affect people today such as Internet and other network technologies web publishing digital media hardware software file and database management information security viruses and spyware social impact as well as algorithmic thinking and the limits of computation Students develop capabilities such a managing complexity assessing the quality of information collaborating and communicating using IT anticipating technological change and thinking abstractly and critically about IT Students develop computer related skills in support of their college studies and career goals This is accomplished in part by the mastery of word processing spreadsheet presentation and database software

This course examines the role of economic systems in allocating scarce resources to satisfy the needs and wants of individual members of a society After a brief exposure to alternative economic systems the focus becomes the nature and performance of American capitalism Primary emphasis is placed upon the development of models that explain the behavior of consumers producers and resource suppliers in various market structures

This course explores the manner in which the overall levels of output income employment and prices are determined in a capitalist economy The focus is on the forces that act to shape these factors and determine their fluctuations The role of government fiscal and monetary policy in influencing the level of economic activity is also a major area of study The impact of international transactions on the domestic economy also is discussed

This course is designed to prepare students for other courses in the core curriculum and in their majors and to provide a basis for making decisions in life after graduation Topics include mathematics of finance probability and counting descriptive statistics and basic linear regression

This course emphasizes the algebra and concepts of functions Students will learn the properties and graphing techniques for different types of functions including linear polynomial rational trigonometric exponential and logarithmic functions Students will also learn to solve a variety of real world problems that rely on a number of different problem solving strategies and an understanding of these different types of functions

This is an introductory course in single variable calculus Topics include limits continuity derivatives differentiation integration and the Fundamental Theorem of Calculus Students will gain experience solving real world problems involving calculus including problems in business economics natural sciences and social sciences

This is a fundamental course in the application of statistics In this course students will learn to apply statistical techniques to a variety of applications in business and the social sciences Students will learn how to solve statistical problems by hand and through the use of computer software Topics will include probability distribution functions sampling distributions estimation hypothesis testing and linear regression

This course is an introduction to various areas of psychology including scientific investigation motivation personality intelligence behavioral deviation perception learning and human development It provides a basis for further study in related areas Offered every semester

This course studies the organization of social behavior and its relationship to society and social conditions Culture norm stratification systems structure social institutions and social change are emphasized Offered every semester

Financial Accounting establishes the rules and regulations for preparing accounting information used by internal and external sources to evaluate the financial health of an organization This course will develop the student s ability to interpret financial accounting information to communicate this information and to understand the accounting system that produces this information

Managerial Accounting will explore the financial impact of alternative business decisions and the financial benefits of new business practices After completing this course the student will understand how accounting and other productivity information can be used to assess the past and improve the future performance of a business by giving managers essential information they need to make more informed decisions

The background foundation and ethical aspects of the United States legal system are examined Torts product liability criminal law contracts sales business organizations and agency and cyber law also are explored

This course examines the organization s functions for creating communicating and delivering value to customers These functions designed to meet customers needs and organizational goals include marketing research environmental monitoring target market selection product selection promotion distribution and pricing

This course is designed to examine the fundamentals and principles of management in order to develop an understanding of management in any formal organization Special attention is paid to planning and decision making International management is also covered Offered every semester Writing Intensive Course

The problems involved in starting and operating a successful small business selecting the location determining how to borrow money budgeting and credit are discussed Junior standing or permission of instructor

Business School Capstone Course This interdisciplinary approach to the study of the process of strategic management includes strategic analysis planning implementation evaluation and control from the perspective of top management in profit making U S and international corporations and public and non profit organizations Text and case studies are used extensively Writing and Team Intensive Course Experience with Microsoft Office or equivalent is required Senior standing or permission of instructor

This course takes an operations approach to room management including front office revenue management reservations uniformed services housekeeping and engineering Emphasis is placed upon the management function coordination and communication within and between departments Offered as needed

The ability to sell is the single most critical success factor of any hospitality and tourism firm This course approaches sales from the practical and tactical ins and outs of how to sell products and services to a sophisticated marketplace and how to build and manage a sales force This course consists of a study of sales management competencies designed for hospitality and tourism students The course provides students with an understanding of the theory and practice of personal selling as used by hospitality organizations to develop long term partnerships with customers and enhance students ability to diagnose and address diverse problems and decisions that arise in developing and implementing a hospitality firm s selling strategy

This course is designed to give students experience in developing an event trade show or exhibition with emphasis on pre planning budget preparation advertising and or public relations Students will be prepared with the tools to work in the industry which represents a major economic gain for the communities and facilities where special events are held Topics include planning set up exhibit management crowd control special effects lighting decorations sound and protocol Offered as needed

This course is designed to integrate the fundamental concepts of accounting and financial reporting managerial accounting and introductory business finance with the concepts and tools of financial management in hospitality organizations This course will emphasize on the analysis of the financial strength and weakness of a hospitably firm cost benefit analysis of asset acquisitions analysis of cash flows and valuation concepts and techniques Financial Management in the Hospitality Industry is an advanced and an applied course Students apply finance valuation techniques using real data integrate finance concepts and quantitative analyses into logical business solutions and make and defend decisions regarding a business problem at hand This along with a commitment to quality means that HTM 420 is a reasonably difficult course

Students pursuing the BS in Hospitality Business or the BAS in Hospitality Management must register for this course in the final semester of their senior year and complete an industry related experiential learning component as a requirement for graduation Students enrolled in the BS degree program must complete 1 000 hours of experiential learning in a hospitality and tourism or related business with a minimum of 200 hours in guest customer contact services Students with transfer credit least 30 credits and enrolled in the BAS or BS degree program must complete 750 hours of experiential learning in a hospitality and tourism or related business with a minimum of 100 hours in guest customer contact services Students with transfer credit 60 or more credits and enrolled in the BAS or BS degree program must complete 500 hours of experiential learning in a hospitality and tourism or related business with a minimum of 100 hours in guest customer contact services Students are encouraged to pursue diverse experimental learning opportunities The required hours must be completed by March 15th of the student s senior year Credit will be awarded for any work experience prior to formal admission into the program

This course provides an introduction to the nature and scope of tourism planning at the local regional and national levels Topics to be addressed include economic social environmental and policy considerations within the sustainable development framework This course also discusses planning and development guidelines in different geographical areas Case studies will be used to discuss different strategies regarding planning initiating and implementing tourism events and activities Junior standing

The objective of this course is to acquaint students with the methods and accoutrements used in successful meeting and convention management Students are required to develop and present a major project detailing the planning and administration of a conference from conception to fulfillment Offered as needed

This course considers the analysis of theories principles and techniques of hotel management Subjects include the principles of organizing the formulation of goals and objectives decision making processes staffing employee guest relations and labor management negotiations The problems and issues management encounters are emphasized

This course covers the operational and management of cocktail lounges and bars Methods of distilled spirit production and beer brewing are detailed to help students understand the varying qualities of beverages Students will learn through a semester project of designing a lounge that includes the layout and design of the facility the equipment used to operate it control procedures customer relations staffing marketing sanitation procedures and regulations affecting operations An optional National Restaurant Association exam about responsible alcohol service is administered Field trips are scheduled Offered every other year

Students in this course research wine as they travel around the globe learning each country s wine climate terrain varieties of grapes and styles of wine produced The laws regarding wine labels distribution and appellation vary from country to country Learning about the history and development of wines from ancient times to modern times will give future managers a solid perspective in the wine industry The purpose of tasting wines is to educate one s palette plan food and wine pairings and determine the length and variety of a wine list Attendance in professional business dress is required Student must be of legal drinking age 21 years Global marker Junior or senior standing

Art and Science are combined to teach students how food and beverages when paired correctly can enhance the overall dining experience Sensory tastings will explore how to maximize food and beverage flavors Understanding the requirements of Wine Tea and Water Sommeliers Cicerones Mixologists and Chefs goals will lay a foundation for effectively training staff and designing food and beverage pairing menus Students must be of legal drinking age in the U S 21 years of age

This course exposes students to the process challenges and rewards of developing a food and or beverage concept from idea to the construction of the first unit Students will learn the basic concepts of foodservice facilities design and planning with an emphasis on restaurants Students will determine space allocations for the front and back of house areas develop production work flow in the preparation and service areas and select equipment utilizing standards for production capability quality of construction greenness viability and the ease of maintenance Specific topics addressed include concept creation market research creating the delivery process concept testing and evaluation restaurant feasibility site selection facility programming and development issues such as licensing permitting and construction Visitors from industry will address best practices and their own experiences in getting a restaurant concept off the ground The course includes readings discussions with industry leaders cases and culminates with students formulating a detailed food and beverage concept and development plan

The course provides the students with the overview of resort development management and operations in the context of ski golf gaming cruises and other types of resorts The course also looks at the history and evolution of resorts land use and development target markets for resorts feasibility investment and financial analysis of a resort project The course incorporates current trends in the services and activities expected and offered by today s resorts and cruises

This course analyzes gaming as a discipline and introduces students to gaming as an integral part of the hospitality industry Students will study gaming development casino organization and operation the mathematics of casino games and the importance and integration of gaming in hospitality management Offered as needed