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2019 - 2020 Academic Catalog

Hospitality Management

The Hospitality Management program is designed to prepare students for management and executive level positions within a complex and challenging global environment. Students gain 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, hospitality law, food and beverage, service quality, hotel branding & franchising & operations. Students in this major are given the opportunity to create and follow their own path in the industry through a selection of classes that may be of particular interest to them including hotel operations, private club management, restaurant management, global tourism, entrepreneurship, sport facility management and sustainability. 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 strong global perspective and encompasses both public and private sectors.

Students gain valuable connected learning experience both on campus and at site visits throughout New England (MGM Grand, Boston Harbor Hotel, Ritz-Carlton, TD Garden, Woodland Country Club, Fenway Park, Hynes Convention Center, Foxwoods , 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 build a resume with both academic accomplishments and real-world experiences by the time that they graduate, to mention a few our interns & graduates are employed by brands like the Breakers Palm Beach Florida, Fairmont, Loews, Disney Resorts, Mandarin Oriental, Hyatt, Marriott, Sheraton, Crowne Plaza, Intercontinental & Hilton Hotels.

The program is also embedded with globally recognized prestigious professional hospitality industry certifications & designations that students earn, these certifications increases the marketability of students for internships & full time careers.

Students in the Hospitality Management programs are also given many additional opportunities to make connections, gain experience, and prepare themselves for successful careers upon graduation. They gain networking and job opportunities through our professional Advisory Board, have the opportunity to attend the International Hotel Experience Show in New York City, meet one-on-one with successful business owners and directors in their respective field, and 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, Lasell University has partnerships with leading hospitality universities in Switzerland, Italy, Spain & Australia.

Double majoring is not allowed among the three hospitality majors (Hospitality Management, Event Management, and Resort and Casino Management), however Hospitality Management students are allowed to minor in Event Management. Graduates receive a Bachelor of Science degree in Hospitality Management.

By planning early, in consultation with an academic advisor, students may be able to reduce the time it takes to complete a bachelor's degree in Hospitality Management to 3 or 3½ years.

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

Goal 1: Application of Principles of Hospitality Management

Upon completion of the major program of study in Hospitality Management 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 & beverage, lodging management, branding & franchising
6.       demonstrate a comprehensive level of knowledge in the areas of hotel management, operations strategy & leadership

Goal 2: Application of Business Information

Upon completion of the major program of study in Hospitality Management students will be able to

1.       apply quantitative and qualitative research methods to various challenges faced by 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 major program of study in Hospitality Management 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 major program of study in Hospitality Management students will be able to

1.       communicate effectively using 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 career and succeed within their respective fields

BUSS104X - Professional Development in Business

For freshman only. This is a comprehensive course that introduces students to the skills they need to develop themselves professionally. It cultivates and hones the skills necessary for students to communicate effectively and professionally in a business environment. This course provides students with the skills necessary to engage in field experience, internship and post-graduate employment searches as well as for the general business world around them. Using myriad methods, students will develop the necessary professional skills for professional presentation, professional communication, negotiation, personal branding, networking and team building. Students will also be introduced to the concept of emotional intelligence and its impact on overall career and academic outcomes. Students will complete a minimum of three professional presentations as part of this course.Prerequisites: None

BUSS105 - Excel for Business

This course introduces students to basic Microsoft Excel skills. Excel is an electronic spreadsheet program used for storing, organizing and manipulating data. It is critical to the business world today as the volume data generated has exploded. This introductory course will provide students with information and skills needed to create basic workbooks and worksheets, create simple formulas, copy and move data, format data and cells, work in large spreadsheets and with data series, create pivot tables, and more. As part of this course, all students will have the opportunity to become certified in Microsoft Excel through the professional certification called Microsoft Office Specialist: Excel 2016 – Core Data Analysis, Manipulation, and Presentation. The certification also comes with an electronic badge. Students are also introduced to Income Statements, Balance Sheets, Statement of Cash Flows, Ratios, and the Basic Accounting Cycle

BUSS205 - Business Law

This course provides a working knowledge of everyday law as it applies to both business and personal needs. The primary focus is on contract law and property law. Different sections offered are specific to majors and/or interests (Section A – General Business, Section B – Sport Management, Section C – Hospitality Management). Students can choose any section that they prefer, regardless of major

BUSS220 - Principles of Marketing

In this course, the fundamentals of marketing are explored for practical application in today's business environment. The process of creating value for customers by utilizing the tools of marketing -- market segmentation, targeting and positioning, marketing research and communications, product development, channels of distribution, and pricing -- are explored with a project-based, interactive approach. Additionally, there is a service learning component included in this course that enables students to further apply the course concepts while working to advance a participating non-profit organization. Prerequisites: BUSS101, HEM101, HEM102, FASH101, or SMGT102 AND ENG102 OR WRT102.

BUSS227 - 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.

BUSS440 - Business Capstone

This capstone course requires students to apply a broad knowledge of management and administrative techniques to specific situations. An emphasis is placed on strategy formulation and implementation. This is a writing intensive course. Different sections offered are specific to majors and/or interests (Section A – General Business, Section B – Sport Management, Section C – Hospitality Management). Students can choose any section that they prefer, regardless of major. Prerequisite: Senior standing, Major within the School of Business

BUSS497 - Business Internship Seminar

This internship for students within the School of Business is scheduled to take place during the student's senior year (juniors are permitted with permission). Students serve as interns for a total of 150 hours in a position related to their field of study. The hours are completed concurrently with weekly class meetings and course work. Detailed reports, reflective exercises, weekly journal entries, a final comprehensive project, and other written requirements are completed throughout the internship process. The internship supervisor monitors each student's performance and visits each internship site as needed. Different sections offered are specific to majors and/or interests (Section A – General Business, Section B – Sport Management, Section C – Hospitality Management). Students can choose any section that they prefer, regardless of major. Prerequisite: Senior Standing, Major within the School of Business

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.

INTC202 - Data Analytics 

This course provides the conceptual and technical foundations of various aspects of Big Data Analytics. The purpose is to help students acquire foundation skills in Big Data – which can be used to further their specialization in a niche within Big Data. Upon completion of the course students should be able to:•Understand what is Big Data, Cloud Computing and NoSQL Databases.•Various components and architecture of Big Data Analytics.•Different types of Analytics: Text, Descriptive, Predictive and Prescriptive.•How Big Data Analytics is used in different contexts.•Using Analytics and Dashboards to present Actionable Insights.Prerequisite: MATH208

MATH209 - Business Statistics

This is an introductory course in descriptive and inferential statistics focused on applications in business. Topics include: data analysis, and graphical methods of describing data, measures of central tendency and variability, time-series analysis, trend and seasonality analysis, simple and multiple correlation and regression analysis, sales and cost forecasting, probability, expected monetary value, and the Normal distribution. Prerequisites: MATH 106 with a grade of C or better or demonstrated competency through placement testing and ENG 102. With permission of the instructor only.

HEM101 - Hospitality Management

This course examines the Hospitality and Tourism industry with emphasis on individual sectors of the industry and 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. Students will have the opportunity to become Certified Guest Service Providers (CGSP) as part of the 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 tourism marketing. Prerequisite: HEM101

HEM206 - Lodging Management

This course provides 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 with a grade of C or better

HEM208 - Human Resources in Hospitality

This course examines management considerations for the successful operation of a major hospitality organization. Emphases is placed on the various departments and how each contributes to the recreation, ancillary and lodging areas including service experiences. This includes recreation development, risk management, visitor education, rental and retail operations, lodging, guest services, and human resources management. Students will learn how each of these departments function, along with the many skills required to address the issues and challenges faced in everyday operations. Course assignments focus on human resources operations, industry regulations and certification, risk management, guest service, and dealing with seasonality. These particular areas are studied in relation to resorts of different sizes and scales from all over the world so that comparisons can be made regarding different management and operational procedures, regulations, and guest expectations. Prerequisite: BUSS224.

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 weekly discussion groups during the course of the semester to evaluate and compare their experiences. No Prerequisite.

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 profitability. This course offers an integrated approach to maximizing revenue that includes capacity analysis, demand forecasting, differential 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 demand forecasting, competitive analysis, overbooking, distribution channels, reservations systems, information technology, process design, differential pricing, inventory control, performance measurement and related management and marketing issues. An academic certificate of completion in Revenue Management from American Hotel & Lodging Educational Institute is also embedded in this course. Students learn to distinguish between tactical and strategic revenue management, addresses the proper use and importance of revenue management in hospitality operations, and describes a wide range of elements that must be considered in order to use revenue management effectively. Prerequisite BUSS201

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 weekly discussion groups during the course of the semester to evaluate and compare their experiences. Students must have the company and position approved by the course instructor. Prerequisite HEM299

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 major projects with real hospitality companies 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.

HEM403 - Food & Beverage Management

This course examines the details of food and beverage management, with an emphasis on running a profitable operation and understanding basic menu and beverage detail. It examines the impact of menu planning, purchasing, receiving, inventory control, production, pairing and service to the guest. 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, safe-serving, receiving, storage, production, beverage management and appreciation, beverage service and cost control. The course also explores basic culinary and beverage menu building and appreciation topics. Case studies are incorporated into class discussions. Students must be 21 years of age prior to April 1st of the course year to register. Prerequisites: HEM101 or HEM102 with a grade of C or better and Permission of the Instructor

HEM405 - Hotel Franchising & Brand Management

This course overs an in-depth study of Hotel Franchising & Brand Management, particularly focusing of key advantages & disadvantage of franchising, evaluation of hotel brands & their fees, growth strategies, entry into new global markets, importance of franchisor & franchisee relationships, franchise & management contracts, & key insights of brand management in the hotel industry. Prerequisite: HEM206 with a grade of C or better

BUSS224 - Organiz Behavior in a Global Environment

In this course, students study individuals and their interactions within group settings as they affect efficiencies in diverse business organizations. 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 on a global scale. Areas covered include structure, leadership, and change as they affect a multitude of cultures. Teaching modalities include case studies and role-playing. This is a writing intensive course.

BUSS332 - Cross Cultural Management

In this course, students will explore the process of cross-cultural management and the challenges of working internationally. The course focuses on international organizational behavior, 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: BUSS224

BUSS500 - Business Internship & Seminar II

Course Description: This second internship for students within the School of Business should take place during the student's senior year. Students serve as interns for a total of 150 hours in a position related to their field of study. The hours are completed concurrently with weekly class meetings and course work. Detailed reports, reflective exercises, weekly journal entries, a final comprehensive portfolio project, and other written requirements are completed throughout the internship process. The internship supervisor monitors each student's performance and visits each internship site as needed. The concepts and assignment expectations from BUSS 497 Business Internship are expanded upon and addressed with more depth in this internship course, taking a deeper dive into student’s ultimate career aspirations and goals.Prerequisite: Senior Standing, Major within the School of Business

ENV205 - Green Business

All businesses, from oil companies to computer manufacturers want to be "green." Being "green" is not only good for a business' marketing and publicity, but it also helps the bottom line. This course examines what it means to be a "green" business. Topics include the Triple Bottom Line, sourcing materials, energy management and recycling.

HEM102 - Fundamentals of Event Management

Orders (BEO's), client management, vendor management 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 and includes industry certifications. Students will have the opportunity to become certified in Delphi event planning software, CVENT software and Social Tables event diagramming software as part of the course.

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, students will 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 private clubs, which provides 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 site visits. Prerequisite: HEM101 with a grade of C or better

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 and 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 be selected and may only register with the permission of the Ecotourism Program Director.

HEM215 - Meeting & Convention Sales & 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, negotiating with suppliers and service contractors, meeting budgets, 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 agendas, analyses of service options, and contractual and legal liability issues. Prerequisite: HEM 102 with a C or better.

MATH202 - Applied Mathematics for Busines

This course will be a “Choose Option across Management, Marketing, Entrepreneurship, Event Management, Hospitality Management, Accounting and Resort and Casino Management Majors.Description: This course will introduce a variety of mathematical principles and techniques that emphasize applications in business and economics. Topics covered include: systems of linear equations, exponential and logarithmic functions, linear programming, as well as the development and applications of rates of change. Prerequisite: MATH 106

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.

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.