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 to resolve them. 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. Terms Offered: Periodically. This course contains a field-based service-learning component.

Requisites: MANA 3301 Recommended.

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 4302 (3-0-0) Hospitality Internship (S-L)

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 management. This course contains a field-based service-learning component.

Requisites: HOST 3303. Department Chair Approval Required.

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: Completed HOST 3303. MRKT 3301 Recommended, but not required.

Offered: Spring.

HOST 4330 (3-3-0) Convention and Meeting Management (S-L)

Requisites: Completed HOST 3303. MANA 3301 Recommended but not required.

Offered: Spring.

HOST4340 (3-3-0) Strategies in Hospitality Management

This course focuses on evaluation of operating standards essential to the profitability of a hospitality organization. Application of theory to operational decisions in changing external conditions will serve as the foundation of the course. A case study approach is utilized to develop understanding of the practical challenges of creating organizational strategy.

Requisites: Completed HOST 3303 and junior or senior level.

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 and Logistics for Hospitality Management

(CPRM 4342)

This course provides an overview of master planning, design, financing, construction, and the operation of buildings and grounds to create safe, beautiful, and functional facilities. Students will tour various locations to discover the skills and resources needed to develop and successfully operate facilities in the hospitality/camp industry, and the logistics involved behind the scenes. Cross-list with CPRM 4342 - Facilities and Logistics for Camp/Recreation

Requisites: Junior or senior level.

Offered: Spring.