This course examines the areas of critical importance in the hotel, restaurant, and tourism industries. Students will be presented with a global knowledge of the industry, individual organizations, and current management trends and issues through the use of case studies. The management of hospitality organizations will be discussed in the context of various management related problems. (3 credits)

This course is designed to investigate and present topics, trends, and issues of using technology in the hospitality and tourism industry. The course will focus on technology to manage information and examine the Internet as a management and marketing tool. (3 credits)

Qualitative and quantitative analysis of management/operational problems specific to the hospitality and tourism industry will be used to synthesize knowledge with the more advanced and unique aspects of hospitality/tourism operations. Management theories, marketing principles, financial concepts, and advanced analytical techniques are applied to the hospitality and tourism industry. Readings and case analysis are used to illuminate the diverse segments of the industry. (3 credits)

This course is designed to introduce students to the research function using both descriptive and inferential statistics. This course will aid students in understanding the role of information in decision-making and in learning the techniques involved in acquiring information. Students will learn the research process and be able to evaluate the appropriateness of research methodology. (3 credits)

This course is designed as an application of the fundamentals of marketing in hospitality and tourism. It involves understanding that the world around us alters the decisions we make about our product/service, price, distribution, and communications. Emphasis will be on strategic marketing and the development of marketing plans. (3 credits)

This course examines the critical area of change management in a service quality environment. It discusses the components of leadership, change management, and human resource management that have increasingly become recognized as the main drivers of success for all hospitality and tourism organizations. The course sets these components within the quality improvement framework. It further examines the development of the quality movement and the issues of measuring quality within the hospitality and tourism context. (3 credits)

Planning, development, and marketing of tourism at the destination level, from small communities to cities, regions, or countries. Approaches and guidelines for the integrated and sustainable development of tourism that is coherent with community needs, and for the marketing of tourism destination. The social, environmental, and economic costs and benefits of tourism with their implications for planning and management. This course will require an active participation of the students through the presentation of cases, and the elaboration of tourism development and marketing plans. (3 credits)

This course examines the critical areas of financial management and revenue maximization as applied to the hospitality and tourism industry. Course topics include interpretation and analysis of financial statements, forecasting, budget preparation and analysis, and applications of Cost-Volume-Profit and Yield Management models. Emphasis will be placed upon the integration of financial management with revenue maximization. (3 credits)

Concepts and formulation of business strategy are analyzed and determined in the framework of the total business environment. Roles and actions of top management and supervisory personnel in developing and implementing policy and strategy are examined in the highly competitive settings of the hospitality and tourism industry. Case studies are utilized to solve problems in the classroom. and it will draw extensively upon the knowledge and skills acquired throughout the program. (3 credits)

This is a refresher class to prepare students in the foundations of finance and accounting. A user-oriented approach to the fundamentals of financial accounting with emphasis on the interpretation of financial information and financial decision-making management. (3 credits).