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Lasell University
Lasell University

2014 - 2015 Academic Catalog

Hospitality Management

The hospitality industry is a growing and dynamic field offering a plethora of career opportunities for graduates. According to the U.S. Department of Labor, over 13 million people are currently employed in leisure and hospitality jobs in the United States. While many industries have been struggling with unemployment over the past couple of years, new growth in the hospitality industry has had an increase in employment and career opportunities. According to the Bureau of Labor Statistics, between December 2009 and December 2010, employment in the industry increased by 240,000 and the leisure/hospitality sector was second only to health care in the number of jobs created in 2011. Additionally, employment of lodging managers is expected to grow by 8 percent from 2010 to 2020. Further projection shows that service-providing sectors are expected to have more job growth than any other sector from 2010 to 2020, with the number of wage and salary-workers in the travel and leisure industries increasing from 7.3 million to 19.4 million, an annual growth rate of 1.5 percent (Industry employment and output projections to 2020). Locally, the hospitality industry as a whole is projected to increase even higher than the average region in the U.S. over the next few years due to new legislation that will be allowing the casino industry to be introduced into the state of Massachusetts, thus increasing jobs in the lodging, entertainment, events, food and beverage, and other related industries.

The Lasell College Hospitality Management program is designed to prepare students for management and executive level positions within this complex and challenging global environment. Through a multidisciplinary approach, students majoring in Hospitality Management will gain the expertise, commitment, and skills for management positions in this expanding industry that provides food and beverage, lodging, tourism, and entertainment experiences to people around the world. Students are first given a comprehensive background in the business world including accounting, human resources, organizational behavior, technology, marketing, and more, and then learn about the inner-workings of the hospitality industry including lodging, food and beverage, service quality, and facility operations. Students in this major are given the opportunity to create and follow their own path in the industry through the selection of classes that may be of more interest to them including private club management, restaurant management, global tourism, entrepreneurship, sport facility management, and sustainability. Throughout the core of their coursework, students learn about service quality and the operations of diverse organizations such as hotel companies, private clubs, spas, stadiums, arenas, airlines, performing arts centers, concert halls, convention centers, cruise lines, and resorts. The program has a global perspective and encompasses both public and private sectors.

Students gain valuable connected learning experience both on campus and on site visits throughout New England (Boston Harbor Hotel, TD Garden, Woodland Country Club, Fenway Park, Hynes Convention Center, the Boston Public Library, Stowe Mountain Resort, IKEA, Mohegan Sun, and the Taj Hotel, are just a few examples). In addition, students are required to complete two Field Experiences and one full Internship so that they leave with a resume full of both academic accomplishments and real-world experience.

Our Hospitality Advisory Board connects students with industry professionals, providing them with networking opportunities, site visit experiences, professional feedback, and participation in community service and volunteer experiences. Students in the hospitality management programs are given many additional opportunities to make connections, gain experience, and prepare themselves for successful careers upon graduation. Some examples include attending the International, Hotel, Motel, and Restaurant Show in New York City, meeting one-on-one with successful business owners and directors in their respective fields, and working to create marketing and business plans for local business owners. Hospitality Management students are strongly encouraged to study abroad considering the diverse and global nature of their field of study. Double majoring is not allowed amongst the three hospitality majors (Hospitality Management, Event Management, and Resort and Casino Management). Graduates receive a Bachelor of Science degree.

The following goals and associated learning outcomes delineate what we strive for students to achieve when they complete the major programs of study in the Hospitality Department.

Goal 1: Application of Principles of Hospitality Management
Upon completion of the Hospitality programs of study, students will be able to

  1. demonstrate a comprehensive level of knowledge in the area of organizational behavior
  2. demonstrate a comprehensive level of knowledge in the area of human resource management
  3. demonstrate a comprehensive level of knowledge in the area of information technology
  4. demonstrate a comprehensive level of knowledge in the area of the global economy
  5. demonstrate a comprehensive level of knowledge in the areas of food and beverage and lodging management
  6. demonstrate a comprehensive level of knowledge in the area of operations strategies within the hospitality industry

Goal 2: Application of Business Information
Upon completion of the Hospitality programs of study, students will be able to

  1. apply quantitative and qualitative research methods to various propositions relating to organizations within the hospitality industry
  2. integrate business information into effective decision making skills

Goal 3: Legal and Ethical Decision-making
Upon completion of the Hospitality programs of study, students will be able to

  1. identify legal and ethical issues implicit in all aspects of the hospitality industry
  2. evaluate and decide among alternative solutions to ethical problems
  3. understand the underpinning issues behind laws and regulations related to the hospitality industry

Goal 4: Professional skills
Upon completion of the Hospitality programs of study, students will be able to

  1. communicate effectively in both professional and technical writing for the hospitality industry
  2. work effectively in teams
  3. communicate effectively in both large presentation and face-to-face situations
  4. effectively utilize their education and experience to successfully gain relevant employment and succeed within their respective fields

Course Code Course Title Credits
Core Courses
BUSS201 Financial Accounting 4
BUSS220 Marketing 3
BUSS224 Organizational Behavior 3
BUSS336 Human Resource Management 3
ECON101 Principles of Econ-Micro 3
HEM101 Hospitality Management 3
HEM103 Economic Development & Mgmt in Tourism 3
HEM206 Lodging Management 3
HEM210 Food & Beverage 3
HEM299 Field Experience I 3
HEM303 Law & Ethics in Hospitality 3
HEM312 Global Issues in Hospitality 3
HEM321 Revenue Management & Technology 3
HEM399 Field Experience II 3
HEM401 Managing Quality in Hospitality 3
HEM406 Strategic Operations in Hospitality 3
HEM498 Hospitality Seminar 3
HEM499 Internship 6
MATH208 Statistics 3
Choose 1 from the following:
PSYC101 Psychological Perspectives 3
SOC101 Sociological Imagination 3
Choose 4 from the following:
BUSS202 Managerial Accounting 4
BUSS231 Entrepreneurship & Venture Creation 3
BUSS236 Career Development & Planning 3
BUSS315 Emerging Global Markets 3
BUSS324 E-Business 3
BUSS332 Cross Cultural Management 3
BUSS422 Global Marketing 3
HEM102 Fundamentals of Special Events 3
HEM201 Strategies for Meeting Planning 3
HEM202 Convention Sales & Group Planning 3
HEM205 Private Club Management 3
HEM207 Resort & Casino Management 3
HEM214 Ecotourism 3
HEM301 Advanced Special Event Management 3
HEM310 Event Sponsorship 3
HEM330 International Event Planning 3
HEM402 Advanced Resort & Casino Management 3
SMGT301 Sport Facility & Event Management 3
SPAN111 Elementary Spanish I 4
SPAN112 Elementary Spanish II 4

Core Curriculum Requirements and remaining Unrestricted Electives: 42 credits

Minimum credits required for graduation: 120

Courses listed below fulfill Knowledge Perspective requirements:

Individuals & Society
PSYC 101 Psychological Perspectives
SOC 101 Sociological Imagination



HEM101 - Hospitality Management

This course examines the Hospitality and Tourism industry with emphasis on individual sectors within the industry with emphasis on their business functions. The infrastructure and interrelationships of lodging, tourism, food service, events, and entertainment organizations are examined. Career opportunities, current operational issues, and emerging trends in the hospitality industry are also explored.

HEM102 - Fundamentals of Special Events

This course focuses on components of organizing and executing a special event. Components such as: Requests for Proposals (RFPs), Banquet Event Orders (BEO's), and contract negotiations, are introduced. This course is hands-on, allowing the student to apply basic skills and techniques for negotiating with suppliers and service contractors. This is a project driven course.

HEM103 - Economic Development & Mgmt in Tourism

This course offers a survey of trends and developments in the hospitality and tourism industry, including a total approach to lodging operations, events management, global tourism, and foodservice establishments. It offers an introduction to the broad fields of travel and tourism. Among the topics covered are cultural tourism, eco-tourism, sociology of tourism, tourism development, the economic role of tourism demand and the marketing of tourism. Prerequisite: HEM101

HEM201 - Strategies for Meeting Planning

This course provides an overview of conference planning and group coordination as it relates to the sale and final contract. Students become familiar with Meetings, Expositions, Events, and Conventions (MEEC), destination specialists, travel planners, and their place of importance within the industry. Site evaluations are analyzed as they relate to group needs. Emphasis is placed on the development of a group resume agenda, illustrating the interdependence of hotel departments and the role of communication in the service sector of the hotel industry. Prerequsites:HEM 102.

HEM202 - Convention Sales & Group Planning

This course is an examination of the basic skills and techniques needed to develop accurate meeting budgets. Students are provided with instruction and practice on negotiating with suppliers and service contractors, i.e., hotels, airlines, car rentals, design companies, entertainment, security, signage, ground transportation companies, and sponsors. Analysis of service options, contractual and legal liability issues, cancellation clauses and penalties are covered. Prerequisite: HEM102

HEM205 - Private Club Management

This course explores many areas vital to the success of club management including business, finance, food, beverage, facilities, sales, operations, and multiple recreational activities while stressing the supreme importance of customer service quality. By taking this course, HEM students explore a field that covers all aspects of the hospitality industry. We are privileged to be in a great location, close to many of the area’s most notable clubs, which can provide students with employment experience and internship opportunities. Prerequisite: HEM 101.

HEM206 - Lodging Management

This course concentrates on providing an in depth view of the various aspects and departments that fall under what is commonly known as Lodging Management or Lodging Operations. Some of the specific departments this course explores are - Front Office, Housekeeping, Human Resources, Security, Engineering, Maintenance, Food and Beverage, Recreation, and Accounting and Finance. Aside from the various operational procedures utilized, the course also addresses service philosophies, best practices, revenue management, and technology. Prerequisite: HEM 101.

HEM207 - Resort & Casino Management

This course provides students with an introduction to the hospitality management specialization of Resort and Casino Management. Subjects covered include operational infrastructures of resorts and casinos, organizational structures, service in resort and casino environments, securities, technologies, and revenue management and tourism. This course includes guest speakers and field trips. Prerequisite: HEM101 Formerly HEM404

HEM210 - Food & Beverage

This course examines the details of food and beverage management, with an emphasis on running a profitable operation. It examines the impact of menu planning, purchasing, receiving, inventory control, production, and service to the guest. This course also focuses on the manager’s ability to control operational costs. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure collection of revenue, and ultimately to maximize profits. Topics include purchasing, receiving, storage, production, and cost control. The course also explores basic culinary and beverage appreciation topics. Case studies are incorporated into class discussions. Prerequisites: HEM 101

HEM214 - Ecotourism

Ecotourism promotes cultural and environmental awareness and has local environmental and economic benefits. This course introduces students to the history, principles, marketing, and management of ecotourism activities and development. The course takes a holistic approach to planning and tourism development; standard industry practices and processes are discussed. Students enrolled in this course participate in an educational trip to Belize to view, research, and participate in a newly developing ecotourism system. Students must apply and may only register with the permission of the Ecotourism Program Director.

HEM299 - Field Experience I

This course provides a supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, they complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in monthly discussion groups during the course of the semester to evaluate and compare their experiences. Prerequisites: HEM 101 and Permission of the Program Director.

HEM301 - Advanced Special Event Management

This course explores the complex area of special event planning, including non-profit, commuity, corporate, wedding, religious, holiday, and other social events. The course provides students with a basis for using research as a tool to plan and organize special events. The class works towards understanding, practicing, and executing the elements of successful event planning such as budgeting, site-selection, food and beverage, promotions, and site logistics. This is a project-based course and requires the execution of a successful event. Prerequisite: HEM 102.

HEM302 - Casino Regulation & Security

This course is designed to give an in-depth overview of the regulatory, legal, and security aspects of the casino industry including federal and local gaming laws and regulations, difficulties and liabilities surrounding those regulations, casino cage operations, surveillance operations, and security technologies. Prerequisite: HEM207 or HEM404

HEM303 - Law & Ethics in Hospitality

This course provides a study of the nature and function of both legal and ethical issues as applied to the hospitality industry. Topics include operator relationships, contract law, torts, civil rights, wage and labor laws, gaming laws, property law, and insurable risks. This course also examines ethical issues in the hospitality industry. Prerequisite: HEM101 and BUSS 336

HEM307 - Technology in Casino Operations

This course explores principles of executive casino operations as it relates to technology, as well as providing hands-on opportunities for students to both observe and work within real programs including, but not limited to, casino operations business assessments, casino floor operations financial integrations, pit and floor statistics analysis, casino credit authorizer development, cage operations management software, casino accounting programs, table games accounting audits, currency transaction reporting, and surveillance technology. Prerequisite: HEM 207 or 404

HEM310 - Event Sponsorship

This course provides students with a comprehensive plan for identifying, evaluating, soliciting, selling, managing, and coordinating long-term sponsorship deals. Students discover the art and science of effective fundraising. Additionally, they explore what the experts know works in this highly competitive field, from managing the event, to overseeing staff and volunteers, to maximizing gifts and contributions. Prerequisite: HEM 102.

HEM312 - Global Issues in Hospitality

In this course, students examine the position of hospitality in the global market place. The course explores “factors influencing the global environment and the contemporary struggle for economic/political power between world regions and the impact on the hospitality industry. The role and significance of hospitality multinationals in light of the current trend of sustainability is analyzed. In addition, the global drivers and industry strategies affecting multinationals are explored. Finally, students analyze the role of culture and its impact on different management styles in an international industry. Prerequisite: HEM101

HEM321 - Revenue Management & Technology

This course provides an advanced overview of the revenue management function in the hospitality industry. Revenue management is a method for managing capacity profitably. This course offers an integrated approach to maximizing revenue that includes capacity analysis, demand forecasting, variable pricing, and distribution technology. The objective of this course is to help students learn how to apply the principles of revenue management to maximize profitability in the hospitality industry. Topics to be covered include forecasting, overbooking, reservations systems, information technology, process design, pricing, and management and marketing issues. Prerequisite: HEM101 and BUSS 201

HEM330 - International Event Planning

Today, the event industry is global. Not only do successful event planners need to know the challenges of working across borders, but they must also respect and understand the cultural differences and expectations that even attendees in the U.S. will bring. This course explores basic international business protocol, cross-cultural awareness, basic geography, and other factors that must be considered when doing business internationally. Topics include marketing, human resource issues, communication, cultural clashes, avoidance of cultural errors, financial issues, government involvement, and international law. Prerequisite: HEM 102.

HEM399 - Field Experience II

This course provides an additional supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, students complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in monthly discussion groups during the course of the semester to evaluate and compare their experiences. Students must have permission of the Program Director. Prerequisites: HEM 299.

HEM401 - Managing Quality in Hospitality

This course explores the application of customer service quality as well as management theories and techniques in the hospitality industry with a focus on organizational effectiveness. Case studies and real-life examples facilitate students’ synthesis of previous knowledge with the principles of service quality and excellence. This is a research project driven course. Prerequisites: BUSS 224 & MATH 208.

HEM402 - Advanced Resort & Casino Management

This course provides students with an advanced look into the hospitality management specialization of Resort and Casino Management. Students learn advanced strategic management skills and theory as they relate to both resorts and casinos. Key topics include how to responsibly overcome common challenges in the industry, managerial and human resource challenges, marketing strategies, labor laws and disputes, operations strategies, and resort realestate development and planning. The goal of this course is to aid students in developing decision-making, financial, and strategic management skills appropriate for careers in the casino and resort industries. Students develop an advanced understanding of the stakeholders and industry practices necessary for success in managerial and executive positions. Prerequisite: HEM207 or HEM404

HEM406 - Strategic Operations in Hospitality

This course examines how operations excellence can be used as source of competitive advantage in the greater hospitality Industry. Contemporary case studies focus on formulating operational strategies and strategic decision-making. This is a writing intensive course. Prerequisite: HEM 401

HEM498 - Hospitality Seminar

This course is a capstone course in Hospitality and Event Management that focuses on current trends and issues in the service industry. Operational and theoretical topics are explored through a variety of readings, case studies, and class discussions. Students complete an applied thesis or practicum project in an area related to their specific hospitality and career interests. This is a writing intensive course. Prerequisite: Senior standing.

HEM499 - Internship

Hospitality and Event Management students are involved in practical on-the-job experience (250 contact hours) in a professional environment. Each student develops a learning contract with the site supervisor and faculty member that includes an internship-related project. Evaluation of the internship experience is based on performance of the student as reviewed with the employer and faculty member. Prerequisites: Senior standing and approval of Course Instructor.

BUSS201 - Financial Accounting

This course provides students with an applied knowledge of the fundamental accounting process and procedures used in business. Students learn how to identify and record business transactions. In addition, students learn how to create financial statements, as well as how to become intelligent users of financial information.

BUSS220 - Marketing

In this course, fundamentals of the nature of marketing are presented and evaluated for specific functions and institutions. Policies and practices as applied generally to marketing research involve product development, selection, channels of distribution buying and physical distribution selling. Pricing under competitive conditions, social benefits of competition and government regulations are included. Prerequisites: BUSS 101, HEM 101, FASH 101, or SMGT 102; ECON 101.

BUSS224 - Organizational Behavior

In this course, students study individuals within the context of the organization using a behavioral approach. Group dynamics and intergroup dynamics are emphasized in relation to productivity and work satisfaction along with the examination of specific aspects of organizations that influence behavior. Areas covered include: structure, leadership, and change. Teaching modalities include case studies and role-playing. This is a writing intensive course. Prerequisite: PSYC 101 or SOC 101.

BUSS336 - Human Resource Management

This course examines the staffing function of management including planning, recruitment, selection, training, motivation, appraisal, compensation, labor laws, and organizational development. The course also addresses current issues affecting the human resource manager, including the changing work force and need to increase productivity, as well as changes in the area of unions and affirmative action. Both class discussions and case studies are used to prepare students for the personnel and related tasks involved in a management position. Prerequisite: BUSS 224.

ECON101 - Principles of Econ-Micro

This course is an introduction to the principles of the economic behavior of individuals, firms, and industries in the mixed economic system. Topics include consumer demand; elasticity; supply and costs of production; the allocation of economic resources; international trade; and the role of government in promoting economic welfare.

HEM101 - Hospitality Management

This course examines the Hospitality and Tourism industry with emphasis on individual sectors within the industry with emphasis on their business functions. The infrastructure and interrelationships of lodging, tourism, food service, events, and entertainment organizations are examined. Career opportunities, current operational issues, and emerging trends in the hospitality industry are also explored.

HEM103 - Economic Development & Mgmt in Tourism

This course offers a survey of trends and developments in the hospitality and tourism industry, including a total approach to lodging operations, events management, global tourism, and foodservice establishments. It offers an introduction to the broad fields of travel and tourism. Among the topics covered are cultural tourism, eco-tourism, sociology of tourism, tourism development, the economic role of tourism demand and the marketing of tourism. Prerequisite: HEM101

HEM206 - Lodging Management

This course concentrates on providing an in depth view of the various aspects and departments that fall under what is commonly known as Lodging Management or Lodging Operations. Some of the specific departments this course explores are - Front Office, Housekeeping, Human Resources, Security, Engineering, Maintenance, Food and Beverage, Recreation, and Accounting and Finance. Aside from the various operational procedures utilized, the course also addresses service philosophies, best practices, revenue management, and technology. Prerequisite: HEM 101.

HEM210 - Food & Beverage

This course examines the details of food and beverage management, with an emphasis on running a profitable operation. It examines the impact of menu planning, purchasing, receiving, inventory control, production, and service to the guest. This course also focuses on the manager’s ability to control operational costs. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure collection of revenue, and ultimately to maximize profits. Topics include purchasing, receiving, storage, production, and cost control. The course also explores basic culinary and beverage appreciation topics. Case studies are incorporated into class discussions. Prerequisites: HEM 101

HEM299 - Field Experience I

This course provides a supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, they complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in monthly discussion groups during the course of the semester to evaluate and compare their experiences. Prerequisites: HEM 101 and Permission of the Program Director.

HEM303 - Law & Ethics in Hospitality

This course provides a study of the nature and function of both legal and ethical issues as applied to the hospitality industry. Topics include operator relationships, contract law, torts, civil rights, wage and labor laws, gaming laws, property law, and insurable risks. This course also examines ethical issues in the hospitality industry. Prerequisite: HEM101 and BUSS 336

HEM312 - Global Issues in Hospitality

In this course, students examine the position of hospitality in the global market place. The course explores “factors influencing the global environment and the contemporary struggle for economic/political power between world regions and the impact on the hospitality industry. The role and significance of hospitality multinationals in light of the current trend of sustainability is analyzed. In addition, the global drivers and industry strategies affecting multinationals are explored. Finally, students analyze the role of culture and its impact on different management styles in an international industry. Prerequisite: HEM101

HEM321 - Revenue Management & Technology

This course provides an advanced overview of the revenue management function in the hospitality industry. Revenue management is a method for managing capacity profitably. This course offers an integrated approach to maximizing revenue that includes capacity analysis, demand forecasting, variable pricing, and distribution technology. The objective of this course is to help students learn how to apply the principles of revenue management to maximize profitability in the hospitality industry. Topics to be covered include forecasting, overbooking, reservations systems, information technology, process design, pricing, and management and marketing issues. Prerequisite: HEM101 and BUSS 201

HEM399 - Field Experience II

This course provides an additional supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, students complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in monthly discussion groups during the course of the semester to evaluate and compare their experiences. Students must have permission of the Program Director. Prerequisites: HEM 299.

HEM401 - Managing Quality in Hospitality

This course explores the application of customer service quality as well as management theories and techniques in the hospitality industry with a focus on organizational effectiveness. Case studies and real-life examples facilitate students’ synthesis of previous knowledge with the principles of service quality and excellence. This is a research project driven course. Prerequisites: BUSS 224 & MATH 208.

HEM406 - Strategic Operations in Hospitality

This course examines how operations excellence can be used as source of competitive advantage in the greater hospitality Industry. Contemporary case studies focus on formulating operational strategies and strategic decision-making. This is a writing intensive course. Prerequisite: HEM 401

HEM498 - Hospitality Seminar

This course is a capstone course in Hospitality and Event Management that focuses on current trends and issues in the service industry. Operational and theoretical topics are explored through a variety of readings, case studies, and class discussions. Students complete an applied thesis or practicum project in an area related to their specific hospitality and career interests. This is a writing intensive course. Prerequisite: Senior standing.

HEM499 - Internship

Hospitality and Event Management students are involved in practical on-the-job experience (250 contact hours) in a professional environment. Each student develops a learning contract with the site supervisor and faculty member that includes an internship-related project. Evaluation of the internship experience is based on performance of the student as reviewed with the employer and faculty member. Prerequisites: Senior standing and approval of Course Instructor.

MATH208 - Statistics

This is an introductory course in descriptive and inferential statistics with an emphasis on applications in business and the social and biological sciences. Topics include: data analysis, and graphical methods of describing data, measures of central tendency and variability, probability, the normal distribution, sampling distributions, confidence intervals, hypothesis testing, correlation, and regression analysis. Prerequisites: MATH 106 with a grade of C or better or demonstrated competency through placement testing and ENG 102.

PSYC101 - Psychological Perspectives

In this course, students learn to think like psychologists as they study classic and contemporary topics in human behavior, feeling, and thought. Students learn to apply psychological perspectives of thought, including biological, cognitive, sociocultural, humanistic, psychodynamic, and behaviorist, to better understand the human experience. Students will learn to use these perspectives to explore how individual behavior is influenced by and influences one’s biology, family, community and society. Topics may include human development, personality, psychopathology, human relationships, language, memory, perceptual processes, and intelligence, among others.

SOC101 - Sociological Imagination

This course is designed to help students develop their ability to think critically about the world around them using the framework of sociology. Students explore the relationship between individual and society – how personal experience is shaped by social forces, but also how society is created and changed through individual interaction. The focus is on the interrelationships of groups, social organization, and social institutions such as education, religion, family, and the economic and political order.

BUSS202 - Managerial Accounting

In this course, students gain experience in the development and use of information within an organization. Course topics include: cost terms; production costing; cost allocation for planning and control; cost behavior patterns; cost-volume-profit relationships; budgeting; inventory planning and control; pricing decisions; and aspects of investment decisions. Prerequisite: BUSS 201 with a grade C or better.

BUSS231 - Entrepreneurship & Venture Creation

Entrepreneurship drives global innovation and economic growth. This course exposes business students to the study of entrepreneurship and the venture creation process. Topics include analyzing new business opportunities, developing business propositions, new venture planning and financing, marketing activities, financial controls, and other topics relevant to the entrepreneurial process. Students interact with faculty, local entrepreneurs, and small business owners/managers. As a culmination activity of this course, students are responsible for the development and presentation of a business plan. Prerequisite: BUSS 101.

BUSS236 - Career Development & Planning

This course introduces students to career planning and highlights how students can be more entrepreneurial as they look to the future. This course is also designed to prepare students for the process of acquiring an internship and developing their long-term career goals. Students assess their personal background; practice finding career opportunities through the job search process; develop a cover letter, resume, thank you letter, and complete a job application; participate in a mock interview; and demonstrate how to deal with interpersonal situations found in the workplace. This course also focuses on workplace interactions including employee communication, management and leadership, the art of self-marketing, team building, conflict management, problem solving in the workplace, portfolio development, planning for successful meetings, and strategies for effective negotiation. Visits to employment locations and participation in networking sessions are a vital component of this course. Prerequisite: Sophomore standing

BUSS315 - Emerging Global Markets

This course focuses on developing skills, strategies and insights crucial to conducting successful business operations in the emerging markets of Asia, Latin America, Eastern Europe and Africa including the BRIC countries of Brazil, Russia, India and China. Globalization offers these countries the opportunity for unprecedented economic development. By participating in the international marketplace, emerging countries increase their chances of raising wages and incomes, accumulating wealth, and reducing poverty. These countries also provide opportunities for companies, mostly from developed countries, to extend their markets. In this course, students study the institutions of emerging markets that are relevant for managers; explore the differences in the contexts and roles of various actors (such as the government and NGOs); analyze opportunities and risks presented by emerging markets; and analyze the strategies of firms dealing with emerging markets.

BUSS324 - E-Business

This course provides students with a broad overview of the concepts and principles of e-business. This knowledge is increasingly important for all students, regardless of their area of concentration, because traditional businesses and arts organizations are becoming hybrids by adding an online presence to their existing structure. Topics discussed include a definition of e-business, online management strategies, distribution channels, privacy and security issues, and cyberlaw, among others. Students develop an e-business plan and webpage.

BUSS332 - Cross Cultural Management

This course explores the process of cross-cultural man­agement and the challenges of working internationally. The course focuses on international organizational behavior and human resource issues and practices in global organizations. The course is divided into three parts. The first focuses on understanding the cultural roots of behavior in organizations, the second on the Organizational Behavior and Human Resource Management issues that are relevant to international managers, and the third seeks to prepare students for international assignments. Prerequisite: BUSS 224.

BUSS422 - Global Marketing

The complexity of operating in the global marketplace makes many demands on the marketer. The globalization of marketing takes place after the company has international experience in multiple markets. The three fundamental areas of corporate globalization are covered in this course: (1) integrate sourcing, production, and marketing; (2) allocate resources to achieve a balanced portfolio and growth; and (3) coordinate marketing activities across countries and regions. Importing, exporting, and licensing considerations are explored. Prerequisite: BUSS 220 with a C or better.

HEM102 - Fundamentals of Special Events

This course focuses on components of organizing and executing a special event. Components such as: Requests for Proposals (RFPs), Banquet Event Orders (BEO's), and contract negotiations, are introduced. This course is hands-on, allowing the student to apply basic skills and techniques for negotiating with suppliers and service contractors. This is a project driven course.

HEM201 - Strategies for Meeting Planning

This course provides an overview of conference planning and group coordination as it relates to the sale and final contract. Students become familiar with Meetings, Expositions, Events, and Conventions (MEEC), destination specialists, travel planners, and their place of importance within the industry. Site evaluations are analyzed as they relate to group needs. Emphasis is placed on the development of a group resume agenda, illustrating the interdependence of hotel departments and the role of communication in the service sector of the hotel industry. Prerequsites:HEM 102.

HEM202 - Convention Sales & Group Planning

This course is an examination of the basic skills and techniques needed to develop accurate meeting budgets. Students are provided with instruction and practice on negotiating with suppliers and service contractors, i.e., hotels, airlines, car rentals, design companies, entertainment, security, signage, ground transportation companies, and sponsors. Analysis of service options, contractual and legal liability issues, cancellation clauses and penalties are covered. Prerequisite: HEM102

HEM205 - Private Club Management

This course explores many areas vital to the success of club management including business, finance, food, beverage, facilities, sales, operations, and multiple recreational activities while stressing the supreme importance of customer service quality. By taking this course, HEM students explore a field that covers all aspects of the hospitality industry. We are privileged to be in a great location, close to many of the area’s most notable clubs, which can provide students with employment experience and internship opportunities. Prerequisite: HEM 101.

HEM207 - Resort & Casino Management

This course provides students with an introduction to the hospitality management specialization of Resort and Casino Management. Subjects covered include operational infrastructures of resorts and casinos, organizational structures, service in resort and casino environments, securities, technologies, and revenue management and tourism. This course includes guest speakers and field trips. Prerequisite: HEM101 Formerly HEM404

HEM214 - Ecotourism

Ecotourism promotes cultural and environmental awareness and has local environmental and economic benefits. This course introduces students to the history, principles, marketing, and management of ecotourism activities and development. The course takes a holistic approach to planning and tourism development; standard industry practices and processes are discussed. Students enrolled in this course participate in an educational trip to Belize to view, research, and participate in a newly developing ecotourism system. Students must apply and may only register with the permission of the Ecotourism Program Director.

HEM301 - Advanced Special Event Management

This course explores the complex area of special event planning, including non-profit, commuity, corporate, wedding, religious, holiday, and other social events. The course provides students with a basis for using research as a tool to plan and organize special events. The class works towards understanding, practicing, and executing the elements of successful event planning such as budgeting, site-selection, food and beverage, promotions, and site logistics. This is a project-based course and requires the execution of a successful event. Prerequisite: HEM 102.

HEM310 - Event Sponsorship

This course provides students with a comprehensive plan for identifying, evaluating, soliciting, selling, managing, and coordinating long-term sponsorship deals. Students discover the art and science of effective fundraising. Additionally, they explore what the experts know works in this highly competitive field, from managing the event, to overseeing staff and volunteers, to maximizing gifts and contributions. Prerequisite: HEM 102.

HEM330 - International Event Planning

Today, the event industry is global. Not only do successful event planners need to know the challenges of working across borders, but they must also respect and understand the cultural differences and expectations that even attendees in the U.S. will bring. This course explores basic international business protocol, cross-cultural awareness, basic geography, and other factors that must be considered when doing business internationally. Topics include marketing, human resource issues, communication, cultural clashes, avoidance of cultural errors, financial issues, government involvement, and international law. Prerequisite: HEM 102.

HEM402 - Advanced Resort & Casino Management

This course provides students with an advanced look into the hospitality management specialization of Resort and Casino Management. Students learn advanced strategic management skills and theory as they relate to both resorts and casinos. Key topics include how to responsibly overcome common challenges in the industry, managerial and human resource challenges, marketing strategies, labor laws and disputes, operations strategies, and resort realestate development and planning. The goal of this course is to aid students in developing decision-making, financial, and strategic management skills appropriate for careers in the casino and resort industries. Students develop an advanced understanding of the stakeholders and industry practices necessary for success in managerial and executive positions. Prerequisite: HEM207 or HEM404

SMGT301 - Sport Facility & Event Management

This course explores the roles and functions of facility and events managers. It examines a variety of public assembly and privately managed sport facilities; the steps and skills required to effectively plan, organize, lead, and evaluate an event, and facilities to meet the needs of sports organizations. The course also examines resource allocation, strategic planning, and risk management and facility maintenance requirements. Prerequisites: SMGT 102 and a 200 level Sport Management course.

SPAN111 - Elementary Spanish I

This course introduces students to the elements of Spanish through the multiple skills of understanding, speaking, listening, reading, writing, and cultural awareness. It is open to students who are beginning their postsecondary Spanish language study and have not had more than two years of secondary school Spanish. Prerequisite: Permission of instructor.

SPAN112 - Elementary Spanish II

This course is a continuation of SPAN 111, with continued focus on understanding, speaking, listening, reading, writing, and cultural awareness. Prerequisite: SPAN 101 or 111 (with C or better), demonstrated competency through placement, or permission of instructor.