HOSM 200 - FINANCIAL ACCOUNTING FOR THE HOSPITALITY INDUSTRY

Principles of financial accounting applied to lodging and food and beverage operations, including concepts, practices, and the preparation and analysis of hospitality financial statements. Basic hospitality benchmarks of ADR, RevPar, occupancy.

Credits: 3

Prerequisites: MATH 095

Course Notes: or RUA placement

HOSM 201 - INTRODUCTION TO THE HOSPITALITY INDUSTRY

Introduction to the management of hospitality operations including history, growth and development, organizational structure, operations, sales and marketing, accounting and finance, and the fundamental role of guest services for hotels, restaurants, casinos, clubs, recreation, travel and tourism.

Credits: 3

Course Notes: This is a required course for the BSHTM degree

HOSM 210 - FRONT OFFICE MANAGEMENT

This class is an analysis of the modern-day hotel using the front office as the heart of the operation. Hotel departments and topics covered include, but are not limited to, the front office, reservations, bell services, revenue management, and planning and evaluating operations. There will also be guest lectures from several Chicago hotel industry experts as well as field trips (in-person or virtual) to major area hotels.

Credits: 3

Prerequisites: HOSM 201 (may be taken concurrently)

HOSM 230 - FOOD AND BEVERAGE MANAGEMENT

Menu planning and forecasting. Purchasing, inventory and storage, issuing, preparation. Beverage controls and budgeting. Production, product costs, pricing. Service. Sustainability, waste management and sanitation.

Credits: 3

Prerequisites: HOSM 201 (may be taken concurrently)

Course Notes: This course is required for the Restaurant/Food Service concentration under the BSHTM degree. Minimum grade of C required

HOSM 231 - INTRODUCTION TO MEETING AND EVENT MANAGEMENT

Corporate and association meetings, conventions, and trade and consumer shows in historical, operational, and economic perspective. The role of meeting planners within their organizations and their relationships to industry suppliers. Career opportunities introduced by industry professionals.

Credits: 3

Prerequisites: HOSM 201 (may be taken concurrently)

Course Notes: This course is required for the Meeting and Events concentration for the BSHTM degree; a minimum grade of C is required.

HOSM 290 - THE ART OF RESEARCH, DATA AND ANALYSIS IN HOSPITALITY AND TOURISM

Introduction to fundamental research methods and their practical applications relevant to the hospitality professionals; the curriculum includes an examination of techniques for identifying, formulating, and solving problems through both quantitative and qualitative approaches.

Credits: 3

Prerequisites: HOSM 201

Course Notes: This is a required course for the BSHTM degree and must be completed prior to enrolling in HOSM 399.

HOSM 300 - OPERATIONS ANALYSIS FOR THE HOSPITALITY INDUSTRY

This course is designed to train students to develop and apply the managerial decision-making techniques used by hospitality industry managers. The course also reviews general accounting principles. Materials covered will include basic financial statements, ratio analysis, cost concepts, forecasting, budgeting, cash management and internal controls.

Credits: 3

Course Notes: This is a required course for the BSHTM degree; a minimum grade of C is required.

HOSM 302 - HOTEL OPERATIONS

Managerial perspective in hotel operations; coordination, communication, and record keeping; effective external relationships with the media and with labor unions.

Credits: 3

Course Notes: This course is required for the Hotel/Lodging Management concentration of the BSHTM degree; At least 12 semester hours of HOSM courses must be completed before enrolling in this course.

HOSM 303 - HOTEL DEVELOPMENT & OPERATIONS

The development of a hotel from concept to actual operation. Site selection, feasibility studies, and strategic planning. Staffing the property, the role of the pre-opening office, consumer advertising, and public relations. Managerial perspective in hotel operations; coordination, communication, and record keeping; effective external relationships with the media and with labor unions.

Credits: 3

HOSM 305 - FROM INFORMATION TO INSIGHT: DATA IN DECISION MAKING

Introduction to fundamental research methods and their practical applications relevant to the hospitality professionals; the curriculum includes an examination of techniques for identifying, formulating, and solving problems through both quantitative and qualitative approaches.

Credits: 3

Course Notes: This is a required course for the BSHTM degree and must be completed prior to enrolling in HOSM 399.

HOSM 306 - SERVICE QUALITY MANAGEMENT

Application of SERVQUAL concepts with focus on implementing measures to enhance customer service; in-depth study of planning and administering hospitality service strategies, measurement of service delivery, repair and recovery of service delivery gaps, and management and training of employees; practical applications of research in the field. Application of SERVQUAL concepts with focus on implementing measures to enhance customer service; in-depth study of planning and administering hospitality service strategies, measurement of service delivery, repair and recovery of service delivery gaps, and management and training of employees; practical applications of research in the field.

Credits: 3

HOSM 311 - ORGANIZATIONAL DEVELOPMENT FOR HOSPITALITY

Sociological and psychological views of organizations, management and leadership ideology; group dynamics & self-assessment tools. Product development and service focus. The impact of social movements and government initiatives on organization practices. Includes service learning component.

Credits: 3

Course Notes: This course is required for the BSHTM degree. A student should have completed at least 12 SH of HOSM courses before enrolling in this course. A minimum grade of C is required.

HOSM 315 - APPLICATIONS & TECHNIQUES OF MEETING & EVENT MANAGEMENT

Tools needed to plan and manage successful meetings and events. Functions of meeting and event planning as defined by the Convention Industry Council are covered.

Credits: 3

Course Notes: This course is required for the Meetings and Event Management concentration of the BSHTM degree. A minimum grade of C is required.

HOSM 317 - ISSUES & TRENDS IN MEETING & EVENT MANAGEMENT

Topics include marketing conventions, trade shows, and special events; legal issues for meetings and conventions; contract negotiations; adult learning; program design and evaluation; food and beverage trends for successful conventions; technological trends.

Credits: 3

Course Notes: This course is required for the Meetings and Event Management concentration of the BSHTM degree; At least 12 semester hours of HOSM courses must be completed before enrolling in this course. A minimum grade of C is required.

HOSM 321 - MANAGING TOURISM, FESTS, EVENTS, & MORE

An introductory course in tourism administration using the city of Chicago as the laboratory describing how government agencies and non-governmental agencies work with the private sector to produce a spectrum of tourism destination events that bring tourists to hotels, restaurants and retail establishments; utilizing public and private transportation and other amenities. Facts and figures, organizations, sustainability concerns and operations that comprise tourism administration are studied. Prerequisites: None

Credits: 3

Prerequisites: HOSM 201

Course Notes: This course is an option for the Tourism Administration concentration; At least 12 semester hours of HOSM courses must be completed before enrolling in this course. A minimum grade of C is required

HOSM 324 - SPECIAL EVENTS

Event research, design, planning, execution and evaluation including site selection, entertainment, catering, pyrotechnics, equipment and rental, props, floral décor and lighting. Buyers of and markets for special events.

Credits: 3

Course Notes: This course is an elective for the BSHTM degree; A minimum grade of C is required.

HOSM 325 - INTERNATIONAL TOURISM

The roles of international public and private sector organizations and associations, educational and research institutions, and transnational and local corporations. Comparisons of different national tourism strategies. The sociocultural, economic, and environmental impacts in industrialized and Third World countries. The implications of broad global trends and issues on tourism.

Credits: 3

HOSM 326 - URBAN TOURISM ADMINISTRATION

Tourism-related decisions in the context of competing community, corporate, and political interests. The social, cultural, economic, and environmental impact of tourism on cities. The global and competitive nature of tourism and the cooperative-competitive tensions between organizations at the local, state, national, and international levels. Chicago is studied as a specific case.

Credits: 3

Prerequisites: HOSM 201

Course Notes: 12SH in HOSM or consent.

HOSM 328 - DESTINATION MARKETING

Role of marketing and sales skills of destination marketing organizations, tourism bureaus, and Convention and Visitors Bureaus in attracting tourists, business, conventions and meeting to a location. Relationship to local, regional or national government, bureau structure, staffing and governance of these organizations. Exploring careers in this sector of the hospitality industry.

Credits: 3

Prerequisites: HOSM 201

Course Notes: 12 Hours in HOSM or consent

HOSM 330 - FOOD & BEVERAGE MANAGEMENT

This course give the student insights and skills to manage the resources in an F&B operation including costs and sales. The student will learn how to effectively control food; beverage and labor costs while at the same time reduce waste. Profit & Loss statements will be analyzed & students will have the opportunity to develop their own projected P & L for a theoretical restaurant. Labor controls & staff training will also be studied as well as planning and budgeting, establishing standards, and monitoring performance as well as techniques for labor planning, scheduling, and staffing. Production controls, such as standard recipes, portion sizes, and methods to be evaluated.

Credits: 3

Course Notes: or consent No additional credit granted for HOSM 330 as FOOD BEVERAGE CONTROLS

HOSM 335 - RESTAURANT/FOOD SERVICE MANAGEMENT

A systems perspective on foodservice operations; issues in commercial and institutional foodservices, industry trends, competitive analysis, evaluation of operations, implementing change in foodservice organizations, restaurant business plans, LEED certification, front and back of the house design.

Credits: 3

Prerequisites: HOSM 230

Course Notes: or consent

HOSM 337 - WINE, SPIRITS, AND BEVERAGE MANAGEMENT

Origins, production , classifications, and characteristics of all types of alcoholic beverages; historical, social, economic, and political perspectives. Training of servers and the liability of owners; aspects of bar management including marketing, advertising, and hiring. Bar layout and design. The complementary relationships between food and drink; new mixology techniques and sommelier service.

Credits: 3

Course Notes: Must be age 21 at registration. No additional credit granted for HOSM 337 as WINE, LIQUORS AND BEV MGMT

HOSM 350 - ADVANCED MARKETING FOR THE HOSPITALITY INDUSTRY

Market research, positioning, marketing plan development, including the use of social media platforms and analytics, competitive analysis, promotion, advertising, and current business development techniques.

Credits: 3

Prerequisites: MKTG 302

Course Notes: This is a required course for the BSHTM degree. A minimum C grade required.

HOSM 351 - INTRODUCTION TO SPORTS AS A BUSINESS ENTERPRISE

Overview of organized sports and sports management; the role of sports in society; organized sports as an economic enterprise including basic organizational and business structure; the role hospitality plays in professional and collegiate sports. Introduction to business and marketing principles of sports hospitality, study and practice of customer service principles. Explore the spectrum of non-athletic career opportunities and various career paths available in hospitality and tourism management.

Credits: 3

Course Notes: Sophomore standing.

HOSM 356 - SPORTS EVENT MANAGEMENT

This course examines the complexities involved with planning and managing major sporting events and their facilities. Covered in this course are management and preparations for events including crowd management, concession and alcohol management, medical emergency and evacuation plans, and housekeeping and facility design and upkeep.

Credits: 3

HOSM 357 - SPORTS COMMUNICATIONS RELATIONS & FAN DEVELOPMENT

Learn about all aspects of community affairs outreach in the sports industry. Students will learn how the community and fan development departments create and implement community initiatives, donation programs and fundraising activities. Areas of discussion: Game day and non-game day programs, silent auctions, general office work and planning and execution of community activities.

Credits: 3

HOSM 360 - COMM FUNCT IN HOSP INDUSTRY

Students will develop written and oral communication skills useful for the professional hospitality environment. Effective written communication and visual presentations will be illustrated through business reports, letters, memos, press releases, and presentations. Additionally there will be a survey of the interview process as a significant form of communication.

Credits: 3

Prerequisites: ENG 102

HOSM 370 - CULTURAL AWARENESS FOR HOSPITALITY AND TOURISM

Economic, environmental, social, cultural and political impacts associated with diversity in the hospitality industry. An examination of critical contemporary issues focused on diversity, as well as the development of competence and sensitivity in the hospitality field.

Credits: 3

Attributes: Non-western Culture

Prerequisites: ENG 102

HOSM 385 - INTERNSHIP/HOSPITALITY MANAGEMENT

A supervised learning experience in the hospitality industry. Placement and learning objectives are subject to the approval of the instructor.

Credits: 1-6

Course Notes: Department consent

HOSM 386 - INTERNSHIP/HOSPITALITY MANAGEMENT

A supervised learning experience in the hospitality or tourism industries. Placement and learning objectives are subject to the approval of the internship coordinator.

Credits: 3

Course Notes: This course is required for the BSHTM degree program unless waived by special request of the internship coordinator and department chair. The course is intended to provide 3-credit hours of industry work experience, subject to completion of course requirements.

HOSM 393 - SPECIAL TOPICS: IN HOSPITALITY AND TOURISM MANAGEMENT

This course focuses on a variety of special interest topics regarding leadership & Management, research analysis, and current trends within the hospitality and tourism industry. Subjects may include: food & Beverage, hotels, travel, event management, tourism, real estate, revenue management, sports management, and marketing within the hospitality industry.

Credits: 3

Course Notes: 12 SH of HOSM or Dept. consent.

HOSM 399 - HOSPITALITY MANAGEMENT SENIOR PROJECT

This is the capstone course for the BSHTM degree program. In consultation with the instructor, the student conducts an independent research project on a topic of interest to the student and related to the hospitality and tourism industries. Initial work on the project is completed under the HOSM 290 pre-requisite course.

Credits: 3

Prerequisites: HOSM 290

Course Notes: This is the capstone course for the BSHTM degree. A minimum grade of C is required to pass the course.

HOSM 399Y - SENIOR PROJECT COMPLETION

This course is for the completion of the project begun under HOSM 399. A student is expected to enroll in this course for the semester(s) immediately following the semester during which the project is begun.

Credits: 0

Prerequisites: HOSM 399

Course Notes: A student can enroll in this course up to two times after not completing the capstone project under HOSM 399. Any further repeat of this course must be approved by the program director of the department.