Hospitality Management

The Lasell College 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, 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 particular interest to them, including private club management, restaurant management, global tourism, entrepreneurship, lodging, 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 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 build a resume full of both academic accomplishments and real-world experience.

Students in the hospitality management programs are given many additional opportunities to make connections, gain experience, and prepare themselves for successful careers upon graduation. They gain networking opportunities through our professional Advisory Board; they attend the International, Hotel, Motel, and Restaurant Show in New York City; they meet one-on-one with successful business owners and directors in their respective fields; and they 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 among the three hospitality majors (Hospitality Management, Event Management, and Resort and Casino 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 programs of study in the Hospitality Department.

Goal 1: Application of Principles of Hospitality Management
Upon completion of the major program of study in Hospitality Management students will be able to

demonstrate a comprehensive level of knowledge in the area of organizational behavior
demonstrate a comprehensive level of knowledge in the area of human resource management
demonstrate a comprehensive level of knowledge in the area of information technology
demonstrate a comprehensive level of knowledge in the area of the global economy
demonstrate a comprehensive level of knowledge in the areas of food and beverage and lodging management
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 major program of study in Hospitality Management students will be able to

apply quantitative and qualitative research methods to various challenges faced by organizations within the hospitality industry
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

identify legal and ethical issues implicit in all aspects of the hospitality industry
evaluate and decide among alternative solutions to ethical problems
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

communicate effectively in both professional and technical writing for the hospitality industry
work effectively in teams
communicate effectively in both large presentation and face-to-face situations
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 (KP)	3
SOC101	Sociological Imagination (KP)	3
Choose 4 from the following:
BUSS202	Managerial Accounting	4
BUSS231	Entrepreneurship & Venture Creation	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

Major Requirements: 76-79 credits

Core Curriculum Requirements: 24-30 credits

Unrestricted Electives: 11-20 credits

Minimum credits required for graduation: 120

Courses listed below fulfill Knowledge Perspective requirements:
Individuals & Society
PSYC 101 Psychological Perspectives -OR-
SOC 101 Sociological Imagination

MATH 208 fulfills the quantitative literacy requirement of the Core Curriculum for Hospitality Management.

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.

HEM102 - Fundamentals of Special Events

This course focuses on components of organizing and executing special events. Components such as: Requests for Proposals (RFPs), Banquet Event Orders (BEOs), 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 tourism marketing. Prerequisite: HEM101

HEM108X - Distinguished Hospitality Speaker Series

Open to all hospitality majors and minors. This course offers a series of guest lectures by high-level hospitality industry executives covering all phases of management: strategy, marketing, brand management, operations and finance. Students are given the opportunity to learn about distinguished speakers views of the current and future challenges and opportunities of the hospitality industry; the strategies their organizations will follow to meet these challenges and take advantage of the opportunities; the career paths followed by these executives; job opportunities available for hospitality program interns and graduates. Students complete assignments based on the week's speakers, their company backgrounds, opportunities available and the current industry climate.

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, for example, 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: HEM 102.

HEM205 - Private Club Management

This course explores many areas vital to the success of private 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. Lasell is privileged to be in a great location, close to many of the area’s most notable private clubs, which provides students with employment experience, internship, site visit, guest speaker and volunteer opportunities to compliment the course. 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 several site visits. 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, safe serving, receiving, storage, production, and cost control. The course also explores 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 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.

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. Prerequisites: HEM 101.

HEM301 - Advanced Special Event Management

This course explores the complex area of special event planning, including non-profit, community, 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: HEM 207.

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.

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: HEM 101.

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: 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 weekly discussion groups during the course of the semester to evaluate and compare their experiences. Field Experiences must be improved by the course instructor prior to beginning time in the field. 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 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.

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: HEM 207.

HEM406 - Strategic Operations in Hospitality

This course examines how operational 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.

HEM408X - Seminar w/Distinguished Hosp Speakers

Open only to seniors in Hospitality Management, Event Management, and Resort and Casino Management. This course is designed to allow a limited number of students to interact with Distinguished Hospitality Speakers in an informal, intimate setting. This offers a unique networking opportunity with high-level industry executives. Students complete assignments related to the week's speakers, their company backgrounds, opportunities available, the current industry climate and are given one-on-one interviews and project time with the industry executives. Prerequisite: Senior Standing.

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: HEM 399.