Hospitality
School of Hospitality Administration
SHA HF 100 Introduction to the Hospitality Industry
Prerequisite for all 200-level SHA courses. An introductory course that presents
an overview of the hospitality industry. Topics include chains and franchising
ownership and management as well as the inner workings of lodging, food service,
and entertainment organizations. The course uses actual industry examples and
case studies. 4 cr. Tuition: $2000
Summer 1 (May 21-June 25):
A1 Mon./Wed. 9 a.m.-12:30 p.m. Michael Oshins
Summer 2 (July 1-August 7):
B1 Tues./Thurs. 1:30-5 p.m. Stanley I. Buchin
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SHA HF 140 Hospitality Field Experience I
400 hours of supervised internship experience. No credit.
Summer 1 and 2:
Arranged. James Stamas
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SHA HF 210 Financial Accounting for the Hospitality Industry
Prereq: SHA HF 100 and CAS MA 120. An introductory course in accounting designed
to provide students with a basic understanding of the language of business.
Examines the basic accounting
processes of recording, classifying, and summarizing business transactions.
Also provides an opportunity to study elements of financial statements
such
as assets, liabilities, equity, revenue, and expenses. 4 cr. Tuition: $2000
Summer 2 (July 1-August 7):
B1 Tues./Thurs. 9:30 a.m.-1 p.m. Heung B. Kwag
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SHA HF 240 Hospitality Field Experience II
Prerequisite: SHA HF 140. 400 hours of supervised internship experience. No
credit.
Summer 1 and 2:
Arranged. James Stamas
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SHA HF 280 Hospitality Technology and Computer Applications
Prereq: SHA HF 100. Explores the use of technology as a tool to maximize profits
and increase customer satisfaction. Uses various methodologies including lecture,
discussion, lab work, and interaction with local hospitality companies. Permission
required for non-SHA students. Contact the SHA advising office at 617-353-0930
for more information. 4 cr. Tuition: $2000
Summer 1 (May 21-June 25):
A1 Mon./Wed. 1:30-5 p.m. Michael Oshins
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SHA HF 331 Human Resources Management for the Hospitality Industry
Prereq: SHA HF 100. Explores contemporary human resources management relative
to the hospitality industry, with emphasis on planning, job analysis, recruitment,
selection, hiring, placement and ethnic diversity in the workplace. Specifically,
the course concentrates on employee motivation, leadership, training, team
building,
employee performance, and retention. Management philosophies of work compensation,
discipline, and labor relations are discussed as they affect current hospitality
industry strategies to attract and retain a quality workforce. Permission required
for non-SHA students. Contact the SHA advising office at 617-353-0930 for
more
information. 4 cr. Tuition: $2000
Summer 1 (May 21-June 25):
A1 Mon./Wed. 1:30-5 p.m. Peter Szende
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SHA HF 410 Finance for the Hospitality Industry
Prereq: SHA HF 210, HF 310, and CAS MA 113 or MA 115. Studies the techniques financial managers
and external analysts employ to value the firm and its assets. Topics include
financial statement analysis, taxation, discounted cash flow, stock and bond
valuation, cost of capital, and capital budgeting. The techniques of discounted
cash flow and the command of taxation principles developed in the course are
applied to commercial real estate analysis, including hospitality properties.
Permission required for non-SHA students. Contact the SHA advising office at
617-353-0930 for more information. 4 cr. Tuition: $2000
Summer 2 (July 1-August 7):
B1 Tues./Thurs. 1:30-5 p.m. Heung B. Kwag
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SHA HF 420 Food and Beverage Management
Prereq: SHA HF 100 and SHA HF 120. Focus is on principal operating problems
facing managers in the restaurant industry. Topics addressed include concept
development
and entrepreneurship, menu analysis, cost control, operational analysis, and
customer service processes. Permission required for non-SHA
students.
Contact the SHA advising office at 617-353-0930 for more information. 4 cr.
Tuition: $2000
Summer 1 (May 21-June 25):
A1 Mon./Wed. 9 a.m.-12:30 p.m. Peter Szende
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SHA HF 432 Hospitality Leadership
Prereq: SHA HF 100. Examines leadership and management for the hospitality industry.
Using a leadership continuum as a framework, the course explores several different
levels of leadership, from a "traditional" leadership role as the
head of a major corporation, to the more personal aspect of self-leadership.
Several different leadership models are analyzed and applied to the hospitality
industry. Leadership tools are explored - hands-on, realistic tools that you
will be able to use in your personal lives, while in school and in the business
world. 4 cr.
Tuition: $2000
Summer 1 (May 20-June 26):
A1 Tues./Thurs. 9 a.m.-12:30 p.m. Michael Oshins
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SHA HF 440 International Experience
Supervised internship experience. No credit.
Summer 1 and 2 :
Arranged hours. James Stamas
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SHA HF 460 Advanced Hospitality Marketing
Prereq: SHA HF 100 and (SHA HF 260 or SMG MK 323). Students work with local
hotel sales and marketing groups to develop their strategies, plans, and
programs
for targeted
market segments.
Case studies and exercises are used to help develop necessary skills. Industry
speakers bring the current market reality to the classroom. Permission required
for non-SHA students. Contact the SHA advising office at 617-353-0930 for more
information. 4 cr. Tuition: $2000
Summer 1 (May 20-June 26):
A1 Tues./Thurs. 1:30-5 p.m. Stanley I. Buchin
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