Hospitality Management (HMGT)

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Course numbers with the # symbol included (e.g. #400) have not been taught in the last 3 years.

HMGT 401 - Introduction to the Hospitality and Tourism Industry

Credits: 4

Review the broad spectrum of the hospitality industry from an historical perspective, in concert with current history, trends, and challenges presented by notable industry executives. Distinguished guests represent all segments of the hospitality industry plus selected allied support businesses. Industry segments include, but are not limited to, hotels and lodging, restaurant and food service, travel and tourism, conferences and conventions, casinos and gaming, clubs and resorts, health care and senior living, franchising and entrepreneurship, and technology support.

Attributes: Writing Intensive Course

Grade Mode: Letter Grading

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  1. Understand the basic terms and definitions of the industry.
  2. Be aware of the wide variety of industry segments that make up the hospitality industry.
  3. Develop an appreciation for the relationships that exist between customers, owners,\\nemployees and managers.
  4. Know the potential career paths for hospitality graduates.
  5. Understand the concept of career development and how it applies to you.
  6. Know the process of looking for a job or internship.
  7. Understand the role of management.
  8. Be aware of the management challenges that presently impact the hospitality industry.
  9. Be aware of the trends that are occurring in the hospitality industry.
  10. Have an understanding of some lesser known (or appreciated) industry segments\\nincluding senior living, private club management, and quick-service restaurants.
  11. Have knowledge of entry and development strategies of hospitality companies.
  12. Know the factors which affect and shape hospitality operations on a local, regional, and\\ninternational scale.

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HMGT 405 - Introduction to Food and Service Management

Credits: 0 or 4

This course is designed to build knowledge and experience in food and service management. Basic principles of foodservice management and their application to menu development, food safety, procurement, equipment usage and identification, customer service, marketing, leadership, human resources, and finance are covered during this course. Laboratory experience in both front and back of the house will provide hands-on experience in basic understanding of how a kitchen operates and dining room service. Training in Safe Food Handling, and Alcohol Services leads to Certification.

Grade Mode: Letter Grading

HMGT 520 - Happy and Healthy at Work: Promoting Wellness, Diversity and Inclusion

Credits: 4

Offers improved understanding and ability to effectively manage a diverse and healthy workforce. Addresses key diversity, inclusion, and wellness issues in the workplace of a general, technical, and social nature with an emphasis on disability and health promotion.

Attributes: Social Science (Discovery); Inquiry (Discovery)

Equivalent(s): HMGT 598, OT 520

Grade Mode: Letter Grading

HMGT 554 - Lodging Operations Management

Credits: 0 or 4

The course is designed to introduce the operational aspects of hotel and resorts as well as discuss current trends of the lodging industry, hotel organization, reservations, registration, guest services and communications, hotel security, front office accounting, housekeeping, night audit, planning for operations, sales techniques, revenue management, and human resources management. To achieve the learning objectives, lectures, labs, e-learning course, guest lectures, and individual assignments are employed. Training in hotel analytics leads to CHIA Certification.

Prerequisite(s): HMGT 401 (may be taken concurrently) with a minimum grade of C-.

Equivalent(s): HMGT 654

Grade Mode: Letter Grading

HMGT 570 - International Food and Culture

Credits: 0 or 4

This course explores multiple world cultures using food, language, religion, geography, communication, politics, among other attributes, and compares/contrasts with our own diverse cultures here in the United States. Learn why we eat what we eat, when, and how. Food is a critical component across the world's many different cultures and this course will investigate how they are viewed by persons of different backgrounds. The course will leave you with an expanded understanding and appreciation of why and how persons from diverse cultures with varying backgrounds approach their food and beverage needs differently. Laboratory experience in cooking international cuisine.

Attributes: World Cultures(Discovery); Inquiry (Discovery)

Equivalent(s): HMGT 670

Grade Mode: Letter Grading

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  1. Students will be able to describe the functions of foods within a world culture.
  2. Students will discover a variety of resources and information concerning world cultural differences, such as religion, food pathways, customs, health care, geography, politics, and other attributes discussed in class (Written Assignments) to describe a world culture as it relates to specific periods and eras.
  3. Illustrate the role of intercultural communications and discussions in comparison of the contrasting foods and world cultural relationships between different ethnic groups.
  4. Disseminate the similar and diverse ways in which international food customs and traditions differ among the groups within the United States and globally.
  5. Critique and record the relationship of food customs to food safety, government regulations, and religious restrictions.
  6. Identify through self-examination of individual cultural uniqueness (Written Journal).
  7. Prepare and sample exotic and unique foods and ingredients in a culinary lab environment.

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HMGT 601 - Management of Customer Services and Experiences

Credits: 0 or 4

The course Management of Customer Services and Experiences Serves as the introduction into the Option Hospitality Management off the BSBA Program at Paul College, UNH. This course is designed to integrate fundamental management principles and techniques in service management, related consumer behavior and experiences. The course touches upon all aspects of service operations and management including service design, service operations, service management and customer behavior. The course will integrate service forecasting techniques, (online) marketing and sales, production delivery systems, service encounters, technology, purchasing, inventory management, human resources, scheduling, productivity and quality issues and its management. In addition to sanitation and safety, product planning, costing, and customer service delivery. Microcredentials may be offered.

Grade Mode: Letter Grading

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  1. Describe social, economic and sustainability (ESG) trends that effect the service industry (Pre/Post Pandemic).
  2. Analyze the logical progression from concept to operating a service enterprise (hotel, restaurant, resort, theme park, event or sports venue).
  3. Become knowledgeable of what the customer service and experience business is all about (experience economy, sharing economy).
  4. Become acquainted with the different types of service businesses and different types of service/experiences.
  5. To define planning, equipping and servicing the front of the house (delivery) and the back of the house (production).
  6. Creating a “Business Plan”, understand, analyze and apply state-of-the-art methods of pricing, customer management, experience management, etc.
  7. Understand the importance of team building, leadership, service standards, guest relations and experiences.
  8. Understand the importance and role of technology and AI in the service industry.

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HMGT 618 - Uniform Systems for the Hospitality Industry

Credits: 4

Following a review of financial statements and an introduction to the Uniform System of Accounts for Hotels and Restaurants, students learn specific applications of managerial accounting and decision support systems for the hospitality industry. Topics include cash flow analysis, cost management, cost-volume-profit analysis, pricing models, budgeting, and forecasting. Students develop an understanding of computer software and back-and front-office computer systems as they relate specifically to the hospitality industry. Lectures, computer exercises, and papers.

Prerequisite(s): ADMN 502 with a minimum grade of C-.

Grade Mode: Letter Grading

HMGT 635 - Leadership and HR Management in Hospitality and Tourism

Credits: 4

The focal point of this class is the intersection between Strategic Organizational Management, Leadership and Human Resources Management in hospitality, events and tourism. To develop the student’s understanding of this domain, we will employ a series of readings, case studies, and team presentations that will study people, organizations, and the HR function. As a result of this class, students should develop a robust understanding about the vital role that people – human capital, transactional and transformational Human Resource Management, and good HR strategy play in an service organization’s future success. Despite the breadth of our focus, we shall endeavor to maintain the perspective of the Senior HR professional throughout the course. In addition, students should discover that effective strategic HR Management is not easily carried out and that significant barriers exist that can cause firms to fall short of their higher-orders of achievement.

Attributes: Writing Intensive Course

Equivalent(s): MGT 770, RMP 661

Grade Mode: Letter Grading

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  1. Knowledge of strategic management concepts (strategy development, macro/micro-economics, human resource law, leadership, ethics, scorecard metrics, global HRM, etc.) related to designing and implementing effective and efficient human resource management programs.
  2. Knowledge of workforce planning and employment concepts (employment laws, job analysis and design, HR forecasting, recruiting methods, valid selection practices, etc.) related to designing and implementing effective organizational staffing practices.
  3. Knowledge of human resource development (HRD) concepts (learning styles, training analysis, development, design, Implementation, evaluation, etc.) related to designing and implementing effective organizational training and development practices.
  4. Knowledge of total compensation concepts (wages, variable pay, benefits administration, pay policy, pay structure, pay philosophy, compensation administration, compensation law, etc.) related to designing and implementing effective compensation and benefit practices.
  5. Knowledge of employee and labor relations (ELR) concepts (organizational behavior, fair treatment, discipline, union security, management rights, collective bargaining, labor law, alternative dispute resolution [ADR], and risk management, occupational health, safety and security, etc.) related to designing and implementing effective organizational practices.
  6. Strategic Organizational behavior: (a) Better understand yourself, including your strengths and weaknesses (b) Better manage yourself so that you are more able to achieve your goals and dreams (c) Better understand others and improve your ability to predict and interpret behavior (d) Better manage, influence and motivate others (e) Intervene with individuals, teams, and departments to help manage change and increase effectiveness, and (f) Improve your written and oral communication skills.

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HMGT 655 - Hospitality Finance and Development

Credits: 4

Finance and Asset Management are subjects of critical importance to the successful launch, management, and expansion of hotel and hospitality enterprises, and real estate ventures. Hotel Property Development and Asset Management entails the study of the fundamental concepts of financial management and how they apply to the development of hospitality and real estate businesses. The topics will be taught by lecture presentations, case study analysis, investigation of current industry activities, a semester-long team project, and required readings and assignments from the course textbook and other materials.

Prerequisite(s): HMGT 618 with a minimum grade of C-.

Grade Mode: Letter Grading

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  1. To develop competence in conducting financial analysis for hospitality-oriented properties and real estate for the purpose of assessing strengths and weaknesses of an operation and of developing strategies to improve operating performance and increase shareholder value.
  2. To develop competence in assessing and evaluating the financial feasibility of hospitality-oriented projects from the points of view of the three parties involved (the developer/owner, the lender, and the operator) and to develop an understanding of the equity financing, debt financing, and operating agreements that form the project relationship.
  3. To develop confidence in the above two competencies through participation in and completion of an in-depth project requiring quantitative and non-quantitative interpretation and analysis and the formulation of professionally prepared and written management reports.
  4. To develop an awareness of economic, political and other issues taking place in the external environment that could impact the financial performance of the hospitality industry.

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HMGT 661 - Event Design, Planning, and Management

Credits: 4

Strategic and logistical considerations in managing the planning, development, marketing, and implementation of meetings, conventions, and events.

Grade Mode: Letter Grading

HMGT 667 - Advanced Food & Beverage Operations & Event Management

Credits: 0 or 4

A project management course integrating advanced management principles and techniques in the presentation of a large-scale gourmet dining event. This class examines services & operational management protocols: planning, forecasting and budgeting, marketing and sales, meal plan preparation, production, execution and delivery systems, service encounters, technology, purchasing and inventory management, human resources, scheduling, productivity and quality issues, HR and risk management.

Grade Mode: Letter Grading

HMGT 681 - Contemporary Resort Development and Management

Credits: 4

The course is designed to introduce the management of hotels, resorts and destinations as units of how tourism and hospitality is structured. It focusses on development, operations and management as underlying concepts. In a classic hotel setting, hotel development and management can be treated as two separate entities. However, resorts focus not only on the convenience and service needs of guest, but also on their leisure needs. Hence resort development and management is a guest experience focused ongoing activity. The concept of destinations is an very important one and an aggregation of many players (hotels, resorts, etc.) in an industrial and geographical meaning as well as a brand. Topics discussed in the class include overview, concept, history and current trends of the industry, planning and development, major recreational activities and facilities, management, and risk management, marketing and branding, as well as planning, stakeholder policy and sustainability issues. The course applies global case studies and lots of practical management exposure.

Attributes: Writing Intensive Course

Equivalent(s): HMGT 681W

Grade Mode: Letter Grading

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  1. Demonstrate knowledge of major activities and services that hotels, resorts and destinations perform during the development, operations and execution stages.
  2. Understand and apply knowledge about various operations and customer experience management.
  3. Articulate current trends in hotel and resort operations and destination management and planning.

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HMGT 695 - Independent Analysis

Credits: 2-12

Study and research project for honor students to advance knowledge in lodging and food services fields.

Equivalent(s): HMGT 695W

Grade Mode: Letter Grading

HMGT 696 - Supervised Student Teaching Experience

Credits: 1-8

Participants are expected to perform such functions as attending classes, leading discussion groups, assisting faculty, presenting information in undergraduate courses that they have successfully completed, holding office hours, grading papers and exams. Enrollment is limited to juniors and seniors who have had above average GPAs.

Repeat Rule: May be repeated for a maximum of 8 credits.

Grade Mode: Credit/Fail Grading

HMGT 698 - Topics

Credits: 1-4

Special topics and current developments in Hospitality, Franchising and Service Management. Course may be repeated when topics change.

Repeat Rule: May be repeated up to unlimited times.

Grade Mode: Letter Grading

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  1. Exposing students to the vast challenges afflicting the hospitality industry.
  2. Identifying specific social, economical and environmental challenges to address.
  3. Designing through teamwork solutions that would address the identified social, economical and environmental challenges.

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HMGT 700 - PAUL Assessment of Core Knowledge

Credits: 0

One of the learning objectives in the Hospitality Management Program is that all students will graduate with an understanding of these core knowledge assembled from various disciplines that contribute courses to the program. We assess this learning as part of our Assurance of Learning Program. This zero credit course provides an administrative mechanism for accomplishing this goal.

Co-requisite: HMGT 703

Grade Mode: Credit/Fail Grading

HMGT 703 - Strategic Management in the Hospitality Industry

Credits: 4

Capstone course, interrelating and applying strategic management concepts to hospitality organizations. Cases from hotel companies, restaurant chains, and other hospitality-related businesses, supplemented by economic and other published information from the industry, are used as departure points for class discussion.

Co-requisite: HMGT 700

Attributes: Writing Intensive Course

Grade Mode: Letter Grading

HMGT 758 - Revenue Management: The Art of Pricing

Credits: 4

Revenue management has become an increasingly popular subject in many businesses, particularly in the service sector. This course will help students to learn more about formulating tactics and strategies to maximize revenues for organizations. The overall objective of this course is to provide students with the know-how and tools to make pricing decisions that align with the firm’s strategy, drive profitability, and lead to sustainable competitive advantage. This course focuses on thoroughly understanding and articulating the monetary and psychological value drivers of the firm’s value proposition, applying appropriate monetary equivalents, and successfully communicating these to the purchaser. Rather than seeking to “optimize” prices for the short run, this course takes a longer-term view of managing markets strategically. This course thoroughly examines the role of pricing in each element of the marketing mix, considering the source of volume, segmentation, targeting, and positioning, and shows how pricing can be used to align the elements of strategy and execution.

Grade Mode: Letter Grading

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  1. Articulate the development of revenue management.
  2. Describe revenue management and its benefits to organizations.
  3. Describe revenue management and pricing in terms of the component parts and critical\\nconsiderations.
  4. Use variable pricing strategies to increase revenue.
  5. Use variable pricing strategies to increase revenue.
  6. Become familiar with different revenue management systems.

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HMGT 771 - International Wine and Beverage

Credits: 4

Explore the wide world of wine, beer and spirits, through lectures, sensory evaluations, and in-class tasting exercises. Also learn about how to purchase, store, and serve different beverages. Enrolled students must be at least 21 years old.

Grade Mode: Letter Grading

HMGT 775 - Modern Operations and Innovations in Hospitality and Tourism

Credits: 4

Capstone course for the Hospitality Management Option, interrelating and applying strategic management and innovation concepts to hospitality and service organizations. Cases from hotel companies, restaurant chains, and other tourism or service-related businesses, supplemented by economic and other published information from the industry, are used as departure points for class discussion. Students will apply knowledge gained in the course in a simulated hospitality environment. This course presents the principles of organization, management and decision models applied to the tasks and challenges of hospitality operations. The class involves developing an understanding of the techniques of problem solving (including planning, organizing, staffing, communication, directing and controlling operations). Students will analyze various types of industry data and make strategic inferences based upon that analysis and based on a comprehensive understanding of bench marking and performance reports. Students are offered to receive the designation of Certified Hotel Industry Analyst (CHIA).

Grade Mode: Letter Grading

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  1. Understand how proper operations management leads to firm profitability.
  2. Develop lodging operations and managerial problem identification, problem prioritizing and strategic problem solving skills.
  3. Develop a skill set to understand and apply the cause and effect relationships between performance measures (effects), performance and innovation gaps, their causes and action steps in sustainable hospitality and tourism management.
  4. Enhance team building and leadership skill set through class exercises.
  5. Develop a management skill set to analyze business situations in the hospitality and tourism industry.
  6. Learn to make operational based decisions according to market demand and firm performance.
  7. Develop quantitative skills for dealing with key issues in sustainable management of service operations.
  8. Display analytical and critical thinking as well as creative management solutions in factors relevant to hospitality, tourism and service operations and management.

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HMGT 777 - Casino Management

Credits: 4

Examines the history of the gaming industry and the development, organization and management of casinos. Investigates economics, moral and social issues of gaming including problem gambling. Covers gaming regulations, accounting and taxation of casinos, casino marketing, national and international gaming destinations, game probabilities and the interaction of the casino department with other divisions of mega casino resorts including lodging, food and beverage and meetings and conventions. A central focus will be on current trends and events. A field trip to a casino resort is required for those enrolled students at least 21 years old on the day the trip is scheduled.

Mutual Exclusion: No credit for students who have taken HMGT 777J.

Grade Mode: Letter Grading

HMGT 795 - Internship II

Credits: 1-4

Off-campus work in the hospitality industry for on-the-job skill development. Normally supervision is provided by a qualified individual in the organization with frequent consultation by the faculty sponsor. Initial sponsorship of an Hospitality Management faculty member must be obtained followed by approval of Paul advisor and Dean's Office. Special permission required to earn more than 4 credits in one semester. For Paul College juniors and seniors with 3.0 or better cumulative GPA.

Repeat Rule: May be repeated for a maximum of 12 credits.

Grade Mode: Credit/Fail Grading

HMGT 798 - Topics

Credits: 4

Special Topics.

Repeat Rule: May be repeated for a maximum of 12 credits.

Grade Mode: Letter Grading

HMGT 799 - Honors Thesis/Project

Credits: 4-8

Supervised research leading to the completion of an honors thesis or project; required for graduation from the honors program in hospitality management.

Attributes: Honors course; Writing Intensive Course

Grade Mode: Letter Grading