Hospitality Management (HM)

This course is designed to assist first year hospitality majors with the transition into an industry-specific college classroom by developing a better understanding of the learning process while acquiring essential skills. Conducted in a seminar setting, this course provides a support group by discussing concerns confronting students new to this major. Throughout the semester students will engage with various guest speakers to learn about available resources and explore hospitality career paths.

This lecture series class is geared toward an open forum for students to interact and discuss issues related to hospitality leadership and innovation. The course consists of one hour of lecture or discussion per week, with opportunities to interact with professionals outside of class.

This course exposes students to the areas of lodging, food and beverage, tourism and entertainment management, special events and meeting planning, and club and resort management. Emphasis is on hospitality industry scope, organization and economic impact; includes familiarization with industry terminology and individual and business contributors to the field of hospitality and tourism management.

This course provides an introduction to leadership in Hospitality Management and the Mega Industry. The primary focus will be leadership theory and skill application with a focus on personal awareness.

An introduction to the basis for the professions that make up the School of Hospitality, Sport and Recreation Management. A focus on these professions in governmental, voluntary, private and commercial settings is incorporated. Both the economical significance and the professional preparation for success in the industry is both introduced and practiced.

An introduction to ethics and law within the sport, hospitality and recreation industry. The ethical portion introduces students to select theories of ethics, ethical issues and an ethical decision-making model. The legal portion introduces students to basic legal terminology and concepts while concentrating on negligence and employment issues.

This course examines tourism as a global industry and human activity that promotes and facilitates understanding of historical and cultural values, and of international institutions that characterize the broader global system.

This course is designed to provide students with a practical hands-on application of event planning for non-profit fundraising. In this course students will actively plan and execute the Hart School's major annual fundraising event, Le Gourmet.

This applied hospitality course consists of experiential exercises followed by class discussion and actual work experience as an employee within the hospitality field. Role-playing and cases are used as learning activities where the instructor acts as a facilitator to learning. Debriefing is used extensively as a way of creating essential theory. Students must successfully complete ServSafe Food Protection Manager Certification and Training for Intervention Procedures (TIPS). Students complete approximately 100 hours of hospitality-related practical experience.

The paid, semester-long internship program allows students to live just outside Walt Disney World Resort in Florida or the Disneyland Resort in California while earning college credit at Disney parks and resorts through a combination of on-the-job experience, shadowing and seminars.

Introduction to cost control, budgeting and financial analysis as it relates to the hospitality industry. Students work as a team to create a detailed business plan using MS Excel.

This course covers application of basic food preparation and menu development. The focus is on preparing students to understand gastronomy and communicate with culinary professionals. This course includes the development of effective menus, plate presentation, preparation methods, flavor development and food service trends. Lab fee applies. Uniform required.

This course introduces students to the fundamental concepts and practical applications of data in the hospitality industry. Students will explore how data is generated, structured and interpreted, with a focus on deriving meaningful insights for decision-making in hospitality management. Core topics include data literacy, essential analytical techniques and an introduction to artificial intelligence fundamentals. By the end of the course, students will gain the knowledge and skills needed to confidently apply data-driven approaches across other hospitality management courses and professional settings.

A special studies course designed to explore areas of current topical concern in the lodging, food and beverage, travel and tourism, and entertainment industries. May be used for general education credit. Course content will vary.

Required 600 hours of approved hospitality and tourism work experience. Credit/no credit only. All work sites must be approved.

This course is an application of business concepts to the private equity club and full-service resort industry. Industry cases are used to facilitate discussion of similarities and differences among private equity clubs, full service resorts and other hospitality business in the areas of culture, asset management and operations.

This course is designed to explore conferences, conventions, expositions, meetings and special events as they relate to the responsibilities of a planner, selection criteria for host venues, legal and ethical issues, negotiating process, program design, budgeting, contracts, marketing, logistics and evaluation. Practical hands-on experience through projects may occur.

This course offers an in-depth look at full-service hotels, clubs and resorts through the eyes of a general manager. The course will focus on operations, engineering, housekeeping, uniformed services, front office, reservations and revenue management. Different hospitality technology platforms and software programs will be used to expose students to hospitality technology.

Students will complete 200 hours of approved hospitality work experience. CR/NC only. All worksites must be pre-approved. In addition, students must validate 600 hours of professional work experience in the services industry as a prerequisite to this course.

An introduction to the fundamentals of wine making, wine tasting and glossary of terms provide a framework for visual, olfactory and gustative analysis. The historical value of wine, together with its cultural, economic and social meaning in Italy, are explored. Course taught in Florence, Italy. Lab fee applies. Student must be enrolled in JMU in Florence Program.

This course is designed to teach students the applied approach to match wine and food from different parts of the world using flavors, textures and components present in food and wine in complementing strategies. Emphasis will be placed on menu planning, cooking methods and tasting wines with food in a formal dining room. Course offered in Florence, Italy. Lab fee applies. Student must be enrolled in JMU in Florence Program.

In this course, students will apply and analyze data to effectively manage rates and capacity applied in many service industries, including hospitality. The focus of this course is to help students learn how to apply revenue management principles to maximize profitability in lodging, clubs, and the food and beverage sectors.

The course focuses on the application of the law to the hospitality industry including rights and obligations of guests and lodging, food service, club, event management and association operators. The identification of potential legal problems and formulation of preventive measures to limit/prevent liability are emphasized.

The course is designed to enhance knowledge in the identification and evaluation of beverages typically served in hospitality establishments. Special attention is given to alcoholic and non-alcoholic beverages with regard to price/quality relationships; channels of distribution and marketing; trends and current issues faced by the industry; and service ethics.

This course examines event planning and management within a project management framework. The course is designed to provide hands-on experience in event planning. Students will work to plan and execute an event from start to finish with instructor oversight. Students will demonstrate, by executing an event, the core competencies required of a successful event manager.

Napa and Sonoma are the premier wine growing regions in the United States. The wines influence wines across the US and around the world. The ability to impressively learn about the wine, food, and culture that influence the region can only be fully accomplished by visiting. Students are able to visit wineries and speak with owners, visit growers and speak with the farmers, visit nurseries and discuss varietals.

Ethical issues and actions that have occurred, or are currently occurring, in the hospitality industry are examined from multiple perspectives. Examining recent scandals, real-world scenarios, news stories and common ethical dilemmas will enable a student to recognize an ethical dilemma, understand the components of the dilemma and make an ethical decision.

This course examines the identification and exploration of the information needs of the hospitality manager in making policy and personnel decisions. Different philosophies and processes for locating, attracting, hiring and training a qualified staff are examined. Emphasis is placed on the work environment within the service industry. Employment law will be emphasized as a part of the course.

This senior capstone course is designed to assist in transitioning from being a university student to holding a leadership role within the hospitality industry. The interactive course draws upon the umbrella curricular goals of the hospitality management program in communication, ethics, finance and leadership. Senior assessment may also occur.

Students will complete 200 hours of approved hospitality supervisory experience. All work sites must be pre-approved.

Designed to give capable students in hospitality and tourism management an opportunity to complete independent study under faculty supervision.

This course is designed to allow explorations of areas of current topical concern, or to exploit special situations. Course content will vary. For current course content, consult the advisor.

Year course. See catalog section "Graduation with Honors."