Management

This course will present the history, trends, and options in the hospitality industry and prepare students to critically evaluate their career options. The course will provide an overview of the hospitality industry, including social and economic forces affecting growth and change, restaurant industry organization, competitive forces in foodservice, forces shaping the lodging industry, competition in the lodging business, tourism destinations, and tourism generators. The concept of hospitality as a service industry will also be discussed in depth.

This course introduces accounting theory and concepts that will lay the foundation for the preparation of financial statements. Students will learn how to record, process, and summarize financial transactions. Emphasis is placed on the preparation of the income statement, balance sheet and statement of owner's equity for a sole proprietorship, partnership, and corporation. This course includes an interactive component using accounting software to reinforce the concepts discussed.

*Formerly known as Marketing and Promoting Food* ... An examination of the principles of pricing, placing, product development and enhancement, market planning, target marketing, and purchasing. Topics will include forecasting, market research, competitive analysis, market segmentation, and promotional mix as they affect marketing food, restaurants, and services. The challenges and opportunities of advertising, public relations, sales promotion, and personal selling will also be covered. Students will develop a specific marketing plan as well as analyze the current merchandising plans for food products and services used in the United States.

An analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, employee illiteracy, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargaining, and safety and equity considerations. Students will also analyze cases, solve actual or simulated personnel problems, and investigate successful practices in these areas.

This course involves the interpretation and analysis of financial reports used in business organizations. It covers various topics such as implementing internal controls, budgeting, conducting break-even analysis, and performing financial statement analysis. Emphasis is placed on how management uses financial data to support business decisions related to the hospitality industry.

Whether you manage and/or own a restaurant, operate a catering business, or run a food truck, there are certain fundamental management skills that apply to all foodservice operations. The ability to write well-balanced menus that meet the needs of your customers and are operationally functional and profitable is paramount to success. This course will highlight the basic principles of developing enticing menus that comply with truth-in-menus guidelines, as well as incorporating current research on consumer behavior relative to menu layout, design, and sales that maximize profit. Additionally, this course will focus on the management functions of running a profitable foodservice establishment, including the control process and managing revenue and expenses.

This course is designed to provide students with an understanding of basic finance as it applies to the small business owner. As an overview of various finance issues faced in the hospitality industry, the course covers topics such as the time value of money, capital budgeting, business valuation, the cost of capital, capital structure, and risk analysis. In addition, the course will cover the legal and tax issues related to the various forms of business organizations. Emphasis will be placed on developing analytical skills necessary for making effective business decisions relevant to the hospitality industry small business owner.

This course will introduce the student to various business structures, ethical practices, and governmental regulations. Legal issues with regard to employees, menus, beverages, contracts, and management responsibilities will be reviewed. Safety and security of guests and employees will be studied. Emphasis will be placed on the examination, interpretation, and analysis of hospitality related legal cases.

This course focuses on building skills, practices and strategies to enable students to effectively and efficiently communicate in a variety of business and professional contexts based on audience analysis and need. Students will explore how to communicate in written and oral form by practicing fundamental business communiques including email memoranda, formal business letters, executive summaries, reports, papers and presentations. Emphasis will be on use of persuasive and engaging content and delivery appropriate for professional context, audience need and desired project outcomes. Students will explore their unique writing and speaking voice within the framework of the course assignments. Attention will be placed on writing as thinking as a means of effectively communicating the intended message in rhetorically sound, grammatically correct and professionally suited ways for varying business situations.

This course will introduce students to the information needs of hospitality businesses and the technologies utilized by those businesses. Current technologies will be evaluated along with the selection, implementation, and management of those technologies. Security and the effective use of technology to support management decision-making will be explored. In addition, students will research emergent technologies and evaluate their future impact on hospitality businesses.

An overview of the information needs of foodservice establishments, with a focus on software applications for restaurant operations, including point of sale (POS) systems. In addition, students will review the selection and implementation of systems and examine effective use of technology in the foodservice industry.

This course focuses on the critical competencies of management and leadership in a multitude of Food Business settings. Students will gain insight to both strategic and day-to-day Food Business Operations as well as the many layers of the Food Business World. Working through real Food Business Operations challenges with real-world case studies, students will learn to identify, analyze, design, and work towards solutions to the problems faced by leaders across a variety of the Food Business Industry. Designed to enhance comprehension of the operations management function at the strategic level, students will gain experience with analyzing strategic problems and situations and therefore develop recommendations for actions going forward.

A basic introductory course that ties together material covered in core management classes and applies the information to the design and evaluation of new ventures. The course will focus on the entrepreneur and the decisions that need to be made in planning, financing, developing, managing, and operating a business. Concept development and idea creation are essential elements in the discussion of entrepreneurship, as are the requirements necessary to start an operation, including site selection, choosing a legal form of organization, and government regulations. The course will use a variety of media, such as case studies, real-life experiences, interviews, and concept development.

This course will focus on the study of consumer behavior using social science concepts. In addition, emphasis will be placed on buyer decision-making; motivation and attitudes of consumers; brand, product, and service attributes; perception; and purchasing behavior.

This course explores trends and emerging technologies within the hospitality industry, with a focus on those that impact the food and beverage industry. Students will explore and evaluate a variety of technologies from a management perspective.

This seminar-style course provides structured exploration into how hospitality and business organizations develop and maintain a competitive focus in a global, ever-changing environment. Topics include an examination of the strategic management process and strategic direction, the internal and external environments, competitive advantage, the impact of stakeholders, business and corporate positioning, and strategy formation. Emphasis is placed on organizational change, strategic and forward thinking, and strategies for growth and sustained success.

This introductory elective course will focus on personal financial management concepts including banking, budgeting, consumer credit, consumer purchasing, investments, housing, retirement planning, insurance, and basic tax planning. Emphasis will be placed on the development of short-term, midrange, and long-term financial plans and the creation of a personal financial portfolio.

Organizational behavior (OB) is the study of people at work, as well as group behavior in the workplace and the culture of the organization itself. These are all seen as contributing factors to three measures of employee performance: productivity, absenteeism, and turnover. The OB discipline is based on a large number of scientifically based research studies used to accurately predict "cause and effect" of certain individual and group behaviors that occur in the workplace. By its very nature, it is a deliberate blend of the scientific and the practical--an applied science in the truest sense. Classes will combine these two components of OB--the research and its applications--to understand how they improve the functioning of organizations and the satisfaction of the people who work there.

This elective course explores the nature and purpose of women and leadership from a variety of disciplines and perspectives. Topics include the women's rights movement, the growth of feminism, the contributions of women to business and the foodservice industry, women's challenges in other cultures, and a variety of other contemporary subjects. Current issues and trends are examined from historical, cultural, political, and ethical perspectives. Analysis and synthesis are used to apply information from a variety of resources to issues facing women who hold or seek leadership roles. Strategies for developing effective leadership are integrated throughout the course.

This course is designed for students who are interested in developing a realistic business plan. The business plan is the "who, what, where, when, how, and why" of a business; it is the road map to follow on the journey to success. These plans are structured documents that include all the details and particulars about a business concept. In this course, students will develop a business plan along standard lines, including information about products or services, staff, marketing, financing, operating budgets, location, and facilities. This is an independent project in which students work closely with the guidance of the instructor.

This course will examine the intersection of leadership and ethics in business. Students will examine the skills needed for effective leadership, the ethical dilemmas of leadership, the foundation and context of moral choice, the moral implication of decision making, and the impact upon staff morale, personal integrity, and citizenship. The purpose of the course is to develop an understanding of the student's own leadership style and preferences, make visible the ethical challenges and decisions facing leaders, examine the leadership role in sharing the organization's ethical culture, and explore several alternative methods of ethical decision making.

This class will examine the business of small, artisanal producers of beverages, as well as give the students an opportunity to create their own business plan and build a brand. They will study the history and present state of craft breweries, distilleries, cideries and small wineries. Guest speakers from these industries will share their experiences and insights regarding the creation and maintenance of small, quality-oriented beverage production. This course covers the role of craft beverage as a destination attraction. Emphasis is placed on developing, marketing, and managing the craft beverage experience including customer service, special events and tasting room operations. Upon completion, students should be able to demonstrate tasting room management for craft beverages and its application to tourism and economic development. The course will culminate in a group project that creates a business plan for a craft beverage producer. Students will develop a product and determine its viability in the marketplace by surveying their intended market. If they choose craft beer, they will have an opportunity to have their brand produced at our on-campus brewery, and the product will be sold on campus.

An exploration of contemporary issues in the culinary world, this class will explore a number of key issues in different hospitality businesses. Students will explore current nutrition fads and analyze culinary topics in specific hospitality concepts. These topics will include food safety, nutrition, food allergies, healthy menus, food trends, technology in and out of the kitchen and the evolution and disruption of the food service industry. We will look at food sourcing and traceability, molecular gastronomy, modern kitchen science, the local and sustainable movement and other important topics in the quickly changing culinary world.

Intrapreneurship students will work in teams to refine, present, and defend their plan for the new intraventure restaurant facility. At the end of the semester, students will present the business plan to a panel of industry professionals who will select which plan is worthy of implementation.

This course will integrate material taught in many other classes into a capstone project. Guided by their professor, students will design and execute an event that is marketed to the public. They will also analyze case studies distributed by the instructor. Class topics will include menu design, beverage trends, marketing strategies, facilities design, energy management, budgeting, forecasting, purchasing, inventory control, and the history of hospitality in the United States. This course is designed to expose the student to the skills needed to be an effective leader within the hospitality industry.