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GHL 1301 - Hospitality Technology
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Formerly GHL 1101 - Hospitality Technology
Description
Introduction to technology and its application within the hospitality industry from a managerial and strategic perspective.
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GHL 1320 - Foodservice Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: None.
Description
Introduction to restaurant and foodservice management. Analysis of industry segments, career opportunities, production, systems management, service and facilities.
Additional Fee N
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GHL 1337 - Introduction to the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Description
History and development of the hospitality industry, including food, beverage, and lodging management.
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GHL 1345 - Safety and Sanitation in the Hospital Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Formerly GHL 1245 and GHL 4351
Description
Integration of safety and sanitation using Hazard Analysis Critical Control Point (HACCP) as the model for implementation of strategies to maintain and enhance the profit potential in hospitality operation. Sanitation certification requirement.
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GHL 1367 - Lodging Management
Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 3
Prerequisite: None.
Description
A comprehensive analysis of the various aspects of management and operations in the global lodging industry.
Typically offered: Fall, Spring & Summer
Additional Fee Y
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GHL 2115 - Dean’s Leadership Series
Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
Description
Leadership styles, philosophies, and how they attribute to success in the hospitality industry. Leaders from major hospitality corporations including alumni and young emerging leaders present.
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GHL 2160 - Hospitality Internship
Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
Prerequisite: GHL 2160. In order to enroll in this course, you must have completed the following requirements: Received approval for your internship from instructor prior to enrolling. Submitted supervisor agreement form. Submit internship application form.
Description
This course helps students discover, develop and demonstrate their highest professional goals to attain their targeted job, while internalizing a process for ongoing development that continues beyond college. Upon completion of this course, students should have completed 1,000 work hours, including a 300-hour internship.
Additional Fee Y
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GHL 2197 - Selected Topics in Hospitality Management
Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
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GHL 2297 - Selected Topics in Hospitality
Credit Hours: 2.0
Lecture Contact Hours: 2 Lab Contact Hours: 0
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GHL 2315 - Introduction to Spa Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Description
The nature of the spa industry, its history, future and characteristics. To develop a working and hands on knowledge of spa operations.
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GHL 2324 - Nutrition and Healthy Living
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Description
Healthy living and prevention of chronic diseases, including nutrient composition, absorption and metabolic processes for multicultural, ethnic and generational diversity as well as biotechnology, trends and nutrition claims.
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GHL 2340 - Systems of Accounts in the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: MATH 1314 or MATH 1332.
Description
Financial record keeping and reporting, utilizing uniform systems of accounts for hotels, restaurants and clubs, with emphasis on payroll, statement analysis and computer applications.
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GHL 2343 - Hospitality Cost Controls
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Formerly GHL 3343.
Prerequisite: MATH 1314 or MATH 1332 and GHL 2340 or ACCT 2331 .
Description
Principles and procedures for controlling food, beverage and labor costs in the hospitality industry.
Additional Fee Y
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GHL 2350 - Management Principles in Hospitality
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1337 .
Description
This course serves as an introduction to the management principles in hospitality. It is designed to integrate the accepted theories in the area with real-world applications to provide students with the basic knowledge and skills needed for managing others. This course begins with a discussion of the current issues in hospitality management and then proceeds to cover the traditional functions of management: planning, organizing, leading and controlling. Lecture and class assignments given in the course are intended to help students understand the needs of modern public and private hospitality organizations, including emerging national and international trends.
Additional Fee Y
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GHL 2356 - Communication Strategies for Hospitality Professionals
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: None.
Description
This course will assist students in developing multiple personal and professional communication channels within a multicultural environment which can be applied to hospitality organizations. Emphasis will be placed on personal presentations, written (emails, letters, memos), social communication channels, collaborative communication, as well as non-verbal skills.
Additional Fee N
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GHL 2365 - Tourism
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: Credit for or concurrent enrollment in ENGL 1302 .
Description
Overview of the history and implications of travel and tourism as an economic, political and cultural force, and the effect of tourism development on the quality of life of the host society.
Core Category: [80] Social & Behavioral Sciences
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GHL 2382 - Introduction to Club Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Description
Introduction to environments, opportunities and strategies pertinent to managing the functions of a private club.
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GHL 2397 - Selected Topics in Hospitality Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
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GHL 3153 - Hotel Marketing New York Style
Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
Description
Analysis of New York City hotels’ physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the annual international hotel/motel trade show.
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GHL 3154 - Restaurant Marketing Chicago Style
Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
Description
Analysis of Chicago restaurants’ physical plant, customer segments, pricing and unique characteristics, identification, evaluation of products and services from the national purveyors at the annual National Restaurant Association trade show.
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GHL 3197 - Selected Topics in Hospitality
Credit Hours: 1.0
May be repeated when topics vary.
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GHL 3297 - Selected Topics in Hospitality
Credit Hours: 2.0
Lecture Contact Hours: 2 Lab Contact Hours: 0
May be repeated when topics vary.
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GHL 3321 - Contract Foodservice Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1337 or Consent of Instructor.
Description
The field of professional contract food management, including the accounting, legal, marketing, sales, production and personnel functions.
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GHL 3327 - Restaurant Layout and Design
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1422 or Consent of Instructor.
Description
Location and arrangement of equipment for efficient utilization of space and development of work flow patterns to meet operational requirements. Work optimization, human interactions, and styles of service and room configurations for front of the house.
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GHL 3335 - Alcoholic Beverage Production - Wine, Spirits and Beer
Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 2
Prerequisite: Must be legal drinking age.
Description
Production of wine, beers, distilled spirits and cordials. Standards of quality, processing, storage and service for the four categories of spirituous beverages and various types of products within those categories.
Additional Fee $40.00 Fee Type GHL Fee
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GHL 3336 - Beverage Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1422 .
Description
Manager’s role and responsibility in developing and operating a facility serving alcoholic beverages. Emphasis on product.
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GHL 3341 - Hospitality Managerial Accounting
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 2340 and MATH 1314 or Math 1332.
Description
Hospitality managerial accounting, emphasizing planning and control functions, including yield management, cash and operating budgets, standards and decision making. Break-even analysis, ratio analysis, interpretation of financial statements, budgeting, cash forecasts and hospitality case studies.
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GHL 3345 - Wine Appreciation
Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 2
Prerequisite: Junior standing and legal drinking age.
Description
Wine producing regions of the world. Compiling of wine lists, serving, and recommending wine and food combinations.
Additional Fee $100.00 Fee Type GHL Fee
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GHL 3346 - Beer Appreciation
Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 2
Prerequisite: Must be of legal drinking age.
Description
Beer producing regions of the world. Sensory evaluation and the technical details of beer production. Compiling of beer lists, serving, and recommending beer and food combinations.
Typically offered: Fall & Summer
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GHL 3348 - Principles of Hospitality Revenue Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1367 .
Description
The principles of pricing strategies, distribution channels, market segmentation and demand forecasting from a financial and managerial perspective. Current industry technology will be used to reinforce the concepts.
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GHL 3349 - Hospitality Purchasing
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1422 or consent of instructor.
Description
Procedures and practices in the purchasing function for acquiring hospitality services, food, beverages, equipment and supplies.
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GHL 3352 - Human Resource Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1337 .
Description
Application of human resource management in hospitality environments; selection, placement, training, compensation, motivation and performance appraisals of organizing members; labor relations and government regulations specific to the hospitality industry.
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GHL 3353 - Hospitality Metrics and Data Analytics
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 3341 and one of the following: MATH 1342 , PSYC 3301 or TMTH 3360 .
Description
This course provides students with an in-depth understanding of business analytics techniques applicable to hospitality organizations.
Additional Fee N
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GHL 3356 - Resort Management
Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 3
Prerequisite: GHL 1367 or consent of instructor.
Description
Management of resort properties, labor, culture and purchasing decisions.
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GHL 3357 - Gaming and Casino Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1337 .
Description
Overview of gaming industry; lotteries, pari-mutuel wagering and casino operations. Subjects examined include operations, marketing, accounting, controls, security and social consequences.
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GHL 3358 - Hospitality Industry Law
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1337 .
Description
Laws applicable to ownership and operations of hotels, restaurants and clubs. Contracts, the Uniform Commercial Code, torts and liabilities.
Core Category: [81] Writing in the Disciplines
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GHL 3361 - Hospitality Marketing
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1337 .
Description
Principles and procedures for managing the hospitality marketing function.
Typically offered: Fall, Spring & Summer
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GHL 3364 - Hotel Sales
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1367 .
Description
Functions of a hotel sales department including group, transient and banquet sales, selected sales and customer service techniques, selling styles and facility presentations.
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GHL 3366 - Social Media in the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: Junior standing.
Description
Introduction to business uses of social media in the hospitality industry.
Typically offered: Fall, Spring & Summer
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GHL 3371 - Multicultural Etiquette in the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: Junior standing and consent of instructor.
Description
Etiquette and protocol in business and social settings. Domestic, international and multicultural common courtesies, greetings and introductions, communications and dining etiquette.
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GHL 3372 - Convention and Meeting Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1367 .
Description
Convention and association management, emphasizing program planning, budgeting, marketing, public relations, food and beverage and hospitality planning, audio visual and transportation coordination, exhibit sales and management, contract and lease negotiations, and human resources.
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GHL 3384 - Gourmet Night Management I
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1337 and consent of instructor.
Description
Enrollment limited to students serving as director or assistant director for Gourmet Night. Food and beverage management, logistics management, marketing, operations management, service management and wine management. Recruitment and training management of student volunteers.
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GHL 3397 - Selected Topics in Hospitality
Credit Hours: 3.0
May be repeated when topics vary.
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GHL 3399 - Senior Honors Thesis I
Credit Hours: 3.0
Prerequisite: Approval of Dean of the College and the HRM Office of Academic Services.
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GHL 3420 - Foodservice Operations
Credit Hours: 4.0
Lecture Contact Hours: 3 Lab Contact Hours: 4
Prerequisite: GHL 1320 and GHL 1345 .
Description
Manager’s role of the operation of restaurants and foodservices. A systems approach to menu management, purchasing, production, purchase orders, marketing, service and evaluation procedures. Integration of all aspects of operations, laboratory included.
Additional Fee N
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GHL 3440 - Hotel Operations
Credit Hours: 4.0
Lecture Contact Hours: 3 Lab Contact Hours: 4
Formerly GHL 4340.
Prerequisite: GHL 3348 .
Description
This course will provide a deep dive into hotel departmental responsibilities, operating policies and procedures. The learning process will include interactive lectures, group discussions, research and guest lecturers. Following a rotating schedule, students will shadow management and work within a hotel to reinforce concepts. The course will focus on the responsibilities of the front office manager, executive committee, general manager and owner.
Additional Fee Y
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GHL 3445 - Global Wine Immersion
Credit Hours: 4.0
Lecture Contact Hours: 3 Lab Contact Hours: 4
Prerequisite: GHL 3345 with grade of B or better.
Description
Must be legal drinking age. This course is designed to advance students to a global understanding of wines through learning materials and sensory evaluation of regional wines. The content and the exam for Wine and Spirits Educational Trust (WSET) Level 1 Award in Wine is a required component of this course. The aim of this course is develop students knowledge of wines of the world and the global wine industry, as well as to enable students to gain an internationally recognized professional qualification of Wine and Spirits Education Trust (WSET) Level 1 Award in Wine, which will enhance their employability.
Additional Fee N
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GHL 4132 - Beverage Management and Marketing Internship
Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
Prerequisite: Junior standing, minimum 21 years of age and consent of instructor.
Description
Application of theoretical approaches to the study of beverage management and marketing thorough a supervised practicum in the wine and spirits industry.
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GHL 4197 - Selected Topics in Hospitalilty Management
Credit Hours: 1.0
Lecture Contact Hours: 1 Lab Contact Hours: 0
Prerequisite: Junior standing or consent of instructor.
May be repeated for credit when topic varies.
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GHL 4198 - Independent Study
Credit Hours: 1.0
Lecture Contact Hours: 0 Lab Contact Hours: 0
Prerequisite: Junior standing and/or consent by petition.
Note: Designed for undergraduate students who wish to pursue special studies for which a course is not organized.
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GHL 4296 - Selected Topics in Hospitality Management
Credit Hours: 2.0
Lecture Contact Hours: 1 Lab Contact Hours: 4
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GHL 4297 - Selected Topics in Hospitality Management
Credit Hours: 2.0
Prerequisite: Junior standing or consent of instructor.
May be repeated for credit when topic varies.
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GHL 4298 - Independent Study
Credit Hours: 1.0
Lecture Contact Hours: 0 Lab Contact Hours: 0
Prerequisite: Junior standing and/or consent by petition.
Note: Designed for undergraduate students who wish to pursue special studies for which a course is not organized.
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GHL 4310 - Entrepreneurship in the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 2
Prerequisite: GHL 1337 and junior standing.
Description
Entrepreneurship as it relates to starting and building a successful business in the hospitality industry.
Typically offered: Fall, Spring & Summer
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GHL 4322 - Restaurant Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 1422 and 2350.
Description
Manager’s role in restaurant operations. Control systems as diagnostic indicators, the role of managerial leadership, staff selection and staff development, effective approaches to successful client relations, and approaches to maintaining the balance between food, service and facilities quality.
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GHL 4326 - Catering Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: None.
Description
Catering operations and management, catering in the hospitality industry and the various catering disciplines. Marketing, sales operations, technology and innovations. The laboratory component encompasses all aspects of catering management.
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GHL 4328 - Restaurant Development
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 3341 or 3343, and GHL 3361 .
Description
Analysis and evaluation of foodservice operation development emphasizing marketing analysis, location, valuation and financing.
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GHL 4336 - Beverage Marketing
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: Junior standing.
Description
Identify and analyze the segmenting, targeting and positioning of the alcoholic beverage industry with emphasis on the suppliers, retailers and on-premise accounts to understand product assortment and pricing decision.
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GHL 4338 - Hotel Development
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 3341 and GHL 3361 or consent of instructor.
Description
Analysis and evaluation of hotel development. Emphasizing marketing analysis, location, valuation and financing.
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GHL 4343 - Financial Administration for the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 3341 and one of the following (ECON 2370 , MATH 1324 , POLS 3316 , PSYC 3301 or TMTH 3360 .)
Description
Principles of hospitality managerial finance, including the mathematics of finance, working capital and capital asset management, cost of financing, property valuation and financial feasibility studies.
Typically offered: Fall, Spring & Summer
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GHL 4344 - California Wine Experience
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 3345 or consent of instructor; must be of legal drinking age.
Description
Viticulture and viniculture practices and techniques, as well as production, marketing strategies, business strategies and the corporate culture of California wineries. Wine tours, seminars and tastings will be included. Students to defray expenses for their travel and lodging.
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GHL 4346 - Texas Wine and Food Experience
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 3345 and consent of instructor.
Description
Must be legal drinking age. Viticulture practices and techniques, as well as production, marketing strategies, business strategies and the corporate culture of the Texas wine industry. Wine tours, seminars and tastings are included as well as a destination food component.
Additional Fee N
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GHL 4350 - Strategy and Innovation in the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 2350 .
Description
The purpose of this course is to provide the students with concepts and applications of strategic management of innovation in hospitality. Due to the uniqueness of services, it is vital to secure sustainable competitive advantages in the market based on innovation in service design and delivery. This course examines various innovation spaces (i.e., product, process), and recognizes several views of innovativeness (e.g., firm-centric, customer-centric and entrepreneurial). Topics include service-dominant logic, value co-creation, innovation/innovativeness, innovation space, technology and environment, customer-driven business models and competitive advantages resulting from innovation and entrepreneurial innovation.
Additional Fee N
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GHL 4352 - Hospitality Organizational Behavior
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 2350 .
Description
Employees are the heart and soul of the hospitality industry. This course provides a comprehensive analysis of human behavior and examines how employee behavior affects hospitality organizational performance. Coupling theory and application, it examines three sources of organizational behavior: individuals, groups and structure. Topics include motivations, emotions, stress, individual and group behavior, conflict, organizational structure, decision making, communication, and organizational change and development.
Additional Fee N
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GHL 4353 - Leadership in the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 2350 .
Description
Hospitality leadership philosophies. Coaching, teaching, facilitating and motivating a workforce in various hospitality environments.
Note: There is a writing component to this course that takes place in the University Writing Center requiring an additional time commitment. Further information will be discussed the first day of class.
Typically offered: Fall, Spring & Summer
Additional Fee Y
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GHL 4355 - Event Administration
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Description
Analysis of event management focusing on sports and entertainment, examining human resources, customer service, facility, ticket, concessions operations, legal issues, budgeting and financial administration, sales marketing, merchandising and promotions.
May be repeated when venue changes.
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GHL 4360 - Professional Development
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Employment in hospitality setting for a minimum of 300 clock hours in an instructor approved learning situation and participation in a number of career preparation activities.
Typically offered: Fall, Spring & Summer
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GHL 4361 - Marketing Strategies in the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: Junior standing and GHL 3361 .
Description
Strategic analysis and organizational decisions involved in creating and maintaining markets in the hospitality industry.
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GHL 4370 - Project Development and Management in the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 3353.
Description
This course aims to provide students with the knowledge and tools to plan, execute, assess and evaluate projects in the hospitality industry to ensure set objectives are successfully met. In the hospitality industry, projects can be of various natures from construction of a new facility, additions to existing facilities, implementing new training programs, converting software or repositioning a product to increase asset value.
Additional Fee N
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GHL 4384 - Gourmet Night Management II
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 3384 and consent of instructor.
Description
Enrollment limited to students who are serving as director or assistant director for Gourmet Night. Food and beverage management, logistics management, marketing, operations management, service management, and wine management. Recruitment and training management of student volunteers for area student is directing. Develop training manuals, order equipment, market event and oversee respective areas.
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GHL 4388 - Managing Diversity in the Hospitality Industry
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: GHL 3352 .
Description
Evolving issues of workplace diversity. The impact of cultural, legal and economic forces on business. Management of an increasingly diverse workforce with respect to moral, legal and employee relations considerations.
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GHL 4395 - Selected Topics in Hospitality Management
Credit Hours: 3.0
Lecture Contact Hours: 2 Lab Contact Hours: 4
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GHL 4396 - Selected Topics in Hospitality Management
Credit Hours: 3.0
Lecture Contact Hours: 1 Lab Contact Hours: 6
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GHL 4397 - Selected Topics Hospitality Management
Credit Hours: 3.0
Lecture Contact Hours: 3 Lab Contact Hours: 0
Prerequisite: Junior standing or consent of instructor.
Note: May be repeated for credit when topic varies.
Additional Fee Y
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GHL 4398 - Independent Study
Credit Hours: 1.0
Lecture Contact Hours: 0 Lab Contact Hours: 0
Prerequisite: Junior standing and/or consent by petition.
Note: Designed for undergraduate students who wish to pursue special studies for which a course is not organized.
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GHL 4399 - Senior Honors Thesis II
Credit Hours: 3.0
Prerequisite: GHL 3399 and approval of Dean of the College and the HRM Office of Academic Services.
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GHL 4462 - Practical Project Management in the Hospitality Industry
Credit Hours: 4.0
Lecture Contact Hours: 3 Lab Contact Hours: 4
Prerequisite: GHL 4370.
Description
This course aims to present a hands-on approach to problem-solving through innovative solutions in the hospitality industry. Students will solve a real industry problem/challenge presented by a hospitality/travel firm. This course utilizes real-life exercises, access to firm information, interviews with executives, data collected from consumers/employees, and technology to help students solidify this decision making process, and present an innovative solution to industry executives, via analytical skills and creative use of technology and management tools.
Additional Fee N
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