39 courses with the subject HEM, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HEM 101Hospitality Management
This course examines the Hospitality and Tourism industry with emphasis on individual sectors of the industry and their business functions. The infrastructure and interrelationships of lodging, tourism, food service, events, and entertainment organizations are examined. Career opportunities, current operational issues, and emerging trends in the hospitality industry are also explored. Students will have the opportunity to become Certified Guest Service Providers (CGSP) as part of the course.
Orders (BEO's), client management, vendor management and contract negotiations are introduced. This course is hands-on, allowing the student to apply basic skills and techniques for negotiating with suppliers and service contractors. This is a project driven course and includes industry certifications. Students will have the opportunity to become certified in Delphi event planning software, CVENT software and Social Tables event diagramming software as part of the course.
This course offers a survey of trends and developments in the hospitality and tourism industry, including a total approach to lodging operations, events management, global tourism, and foodservice establishments. It offers an introduction to the broad fields of travel and tourism. Among the topics covered are cultural tourism, eco-tourism, sociology of tourism, tourism development, the economic role of tourism demand and tourism marketing. Prerequisite: HEM101
Open to all students. This course offers a series of guest lectures by high-level hospitality industry executives covering all phases of hospitality and event management including strategy, marketing, brand management, operations, and finance across all sectors of the industry. Students are given the opportunity to learn about each distinguished speaker’s views of the current and future challenges and opportunities of the hospitality industry; the strategies their organizations will follow to meet these challenges; the career paths followed by these executives; and job opportunities available for hospitality program interns and graduates. Students complete assignments based on each week's speakers, their company backgrounds, opportunities available
Open to all hospitality majors and minors. This course offers a series of guest lectures by high-level hospitality industry executives covering all phases of management: strategy, marketing, brand management, operations and finance. Students are given the opportunity to learn about distinguished speakers views of the current and future challenges and opportunities of the hospitality industry; the strategies their organizations will follow to meet these challenges and take advantage of the opportunities; the career paths followed by these executives; job opportunities available for hospitality program interns and graduates. Students complete assignments based on the week's speakers, their company backgrounds, op
This course introduces students to field experience, internship and career planning, and highlights how students can be more entrepreneurial and business focused as they look to the future. This course is designed to prepare students for the process of acquiring an internship and developing their long-term career goals. Students assess their personal background; practice finding career opportunities through the job search process; develop a cover letter, resume, practice networking and begin developing a portfolio; Additionally, students will participate in mock interviews and demonstrate how to deal with interpersonal situations found in the workplace. This course also focuses on workplace interactions including employee communication, management a
This course provides an overview of conference planning and group coordination as it relates to the sale and final contract. Students become familiar with Meetings, Expositions, Events, and Conventions (MEEC), destination specialists, travel planners, and their place of importance within the industry. Site evaluations are analyzed as they relate to group needs. Emphasis is placed on the development of a group resume agenda, illustrating the interdependence of hotel departments and the role of communication in the service sector of the hotel industry. Prerequsites: HEM 101, HEM 102.
This course is an examination of the basic skills and techniques needed to develop accurate meeting budgets. Students are provided with instruction and practice on negotiating with suppliers and service contractors, i.e., hotels, airlines, car rentals, design companies, entertainment, security, signage, ground transportation companies, and sponsors. Analysis of service options, contractual and legal liability issues, cancellation clauses and penalties are covered. Prerequisite: HEM 201, or permission of the Department Chair.
This course explores many areas vital to the success of club management, including business, finance, food, beverage, facilities, sales, operations, and multiple recreational activities while stressing the supreme importance of customer service quality. By taking this course, students will explore a field that covers all aspects of the hospitality industry. We are privileged to be in a great location, close to many of the area’s most notable private clubs, which provides students with employment experience and internship opportunities. Prerequisite: HEM 101
This course provides an in-depth view of the various aspects and departments that fall under what is commonly known as Lodging Management or Lodging Operations. Some of the specific departments this course explores are - Front Office, Housekeeping, Human Resources, Security, Engineering, Maintenance, Food and Beverage, Recreation, and Accounting and Finance. Aside from the various operational procedures utilized, the course also addresses service philosophies, best practices, revenue management, and technology. Prerequisite: HEM 101 with a grade of C or better
This course provides students with an introduction to the hospitality management specialization of Resort and Casino Management. Subjects covered include operational infrastructures of resorts and casinos, organizational structures, service in resort and casino environments, securities, technologies, and revenue management and tourism. This course includes guest speakers and site visits. Prerequisite: HEM101 with a grade of C or better
This course examines management considerations for the successful operation of a major hospitality organization. Emphases is placed on the various departments and how each contributes to the recreation, ancillary and lodging areas including service experiences. This includes recreation development, risk management, visitor education, rental and retail operations, lodging, guest services, and human resources management. Students will learn how each of these departments function, along with the many skills required to address the issues and challenges faced in everyday operations. Course assignments focus on human resources operations, industry regulations and certification, risk management, guest service, and dealing with seasonality. These particula
Students in this course will study materials and case studies related to specific components of major casino markets as well as take part in both a day-long visit to the limited casino market in Connecticut and a 4-5 day site visit to Las Vegas during the college’s spring recess. The course will provide students who are interested specifically in the resort and casino segment of the hospitality industry direct exposure to the industry in the country’s largest casino market. Focus will be placed on current issues and events affecting the industry and, in particular, the companies that will be visited during the site visits. Students will study and meet with executives from different resort and casino departments at major resort/casino operations incl
This course examines the details of food and beverage management, with an emphasis on running a profitable operation. It examines the impact of menu planning, purchasing, receiving, inventory control, production, and service to the guest. This course also focuses on the manager’s ability to control operational costs. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure colle
In this course, students will examine the position of hospitality in the global market place. The course explores factors influencing the global environment and the contemporary struggle for economic/political power between world regions and the impact on the hospitality industry. The role and significance of hospitality multinationals in light of the current trend of sustainability is analyzed. In addition, the global drivers and industry strategies affecting multinationals are explored. Finally, students will analyze the role of culture and its impact on different management styles in an international industry. Prerequisite: HEM101 or HEM102 with a grade of C or better
Ecotourism promotes cultural and environmental awareness and has local, environmental and economic benefits. This course introduces students to the history, principles, marketing, and management of ecotourism activities and development. The course takes a holistic approach to planning and tourism development and standard industry practices and processes are discussed. Students enrolled in this course participate in an educational trip to Belize to view, research, and participate in a newly developing ecotourism system. Students must apply and be selected and may only register with the permission of the Ecotourism Program Director.
This course provides an overview of conference planning and group coordination as it relates to the sale and final contract. Students become familiar with Meetings, Expositions, Events, and Conventions (MEEC), destination specialists, negotiating with suppliers and service contractors, meeting budgets, travel planners, and their place of importance within the industry. Site evaluations are analyzed as they relate to group needs. Emphasis is placed on the development of a group resume agendas, analyses of service options, and contractual and legal liability issues. Prerequisite: HEM 102 with a C or better.
This course provides a supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, they complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in weekly discussion groups during the course of the semester to evaluate and compare their experiences. No Prerequisite.
This course explores the complex area of special and social event planning, including non-profit, community, corporate, wedding, religious, holiday, and other major social events. The course provides students with a basis for using research as a tool to plan and organize special events. The class works toward understanding, practicing, and executing the elements of successful event planning such as budgeting, site-selection, food and beverage management, promotions, and site logistics. This is a project-based course and requires the execution of a successful event. Prerequisite: HEM 102 with a C or better.
This course is designed to give an in-depth overview of the regulatory, legal, and security aspects of the casino industry including federal and local gaming laws and regulations, difficulties and liabilities surrounding those regulations, casino cage operations, surveillance operations, and security technologies. Prerequisite: HEM207 with a grade of C or better
This course provides a study of the nature and function of both legal and ethical issues as applied to the hospitality industry. Topics include operator relationships, contract law, torts, civil rights, wage and labor laws, gaming laws, property law, and insurable risks. This course also examines ethical issues in the hospitality industry. Prerequisites: HEM101 with a grade of C or better and HEM208 or BUSS336
This course examines management considerations for the successful operation of a major resort. Emphases is placed on the various departments and how each contributes to the recreation, ancillary and lodging areas including service experiences. This includes recreation development, risk management, visitor education, rental and retail operations, lodging, guest services, and human resources management. Students will learn how each of these departments function, along with the many skills required to address the issues and challenges faced in everyday operations. Course assignments focus on human resources operations, industry regulations and certification, risk management, guest service, and dealing with seasonality. These particular areas are studie
This course explores principles of executive casino operations as they relate to technology. The course also provides hands-on opportunities for students to both observe and work within real programs including, but not limited to, casino operations business assessments, casino floor operations financial integrations, pit and floor statistics analysis, casino credit authorizer development, cage operations management software, casino accounting programs, table games accounting audits, currency transaction reporting, and surveillance technology. Students must be 21 years of age by April 1st of the year the course is running in order to enroll. Prerequisite: HEM207 with a grade of C or better and Permission of the Instructor.
This course provides students with a comprehensive plan for identifying, evaluating, soliciting, selling, managing, and coordinating long-term sponsorship deals. Students discover the art and science of effective fundraising. Additionally, they explore what the experts know works in this highly competitive field, from managing the event, to overseeing staff and volunteers, to maximizing gifts and contributions. Prerequisite: HEM 301.
In this course, students examine the position of hospitality in the global market place. The course explores “factors influencing the global environment and the contemporary struggle for economic/political power between world regions and the impact on the hospitality industry. The role and significance of hospitality multinationals in light of the current trend of sustainability is analyzed. In addition, the global drivers and industry strategies affecting multinationals are explored. Finally, students analyze the role of culture and its impact on different management styles in an
This course provides an advanced overview of the revenue management function in the hospitality industry. Revenue management is a method for managing capacity profitability. This course offers an integrated approach to maximizing revenue that includes capacity analysis, demand forecasting, differential pricing, and distribution technology. The objective of this course is to help students learn how to apply the principles of revenue management to maximize profitability in the hospitality industry. Topics to be covered include demand forecasting, competitive analysis, overbooking, distribution channels, reservations systems, information technology, process design, differential pricing, inventory control, performance measurement and related management
Today, the meetings industry is global. Not only do successful meeting planners need to know the challenges of working across borders, but they must also respect and understand the cultural differences and expectations that even attendees in the U.S. will bring. This course explores basic international business protocol, cross-cultural awareness, and other factors that must be considered when doing business internationally. Topics include marketing, human resource issues, communication, cultural clashes, avoidance of cultural errors, financial issues, government involvement, and in
This course provides an additional supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, students complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in weekly discussion groups during the course of the semester to evaluate and compare their experiences. Students must have the company and position approved by the cour
This course explores the application of customer service quality as well as management theories and techniques in the hospitality industry with a focus on organizational effectiveness. Case studies and major projects with real hospitality companies facilitate students’ synthesis of previous knowledge with the principles of service quality and excellence. This is a research project driven course. Prerequisites: BUSS 224 & MATH 208.
This course provides students with an advanced look into the hospitality management specialization of Resort and Casino Management. Students learn advanced strategic management skills and theory as they relate to both resorts and casinos. Key topics include how to responsibly overcome common challenges in the industry, managerial and human resource challenges, marketing strategies, labor laws and disputes, operations strategies, and resort realestate development and planning. The goal of this course is to aid students in developing decision-making, financial, and strategic management skills appropriate for careers in the casino and resort industries. Students develop an advanced understanding of the stakeholders and industry practices necessary for
This course examines the details of food and beverage management, with an emphasis on running a profitable operation and understanding basic menu and beverage detail. It examines the impact of menu planning, purchasing, receiving, inventory control, production, pairing and service to the guest. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure collection of revenue, and ultimately to maximize profits. Topics include purchasing, safe-serving, receiving, storage, production, beverage management and appreciation, beverage service and cost con
This course provides students with an introduction to the hospitality management specialization of Resort and Casino Management. Topics include: what defines resorts/casinos, their organizational structure, service in their environment, profit or non-profit, and professionals in resort/casino management. This course includes guest speakers and field trips.
This course overs an in-depth study of Hotel Franchising & Brand Management, particularly focusing of key advantages & disadvantage of franchising, evaluation of hotel brands & their fees, growth strategies, entry into new global markets, importance of franchisor & franchisee relationships, franchise & management contracts, & key insights of brand management in the hotel industry. Prerequisite: HEM206 with a grade of C or better
This course examines how operations excellence can be used as source of competitive advantage in the Hospitality Industry. Contemporary case studies focus on formulating an operational strategy (long-term plan) and strategic decision-making. This is a writing intensive course. Prerequisite: HEM 401Formerly HEM 203
Open to all senior Hospitality Management, Event Management, and Resort and Casino Management majors and Event Management minors. This course is designed to allow a limited number of students to interact directly with several high-level hospitality leaders in an informal, intimate setting. The course offers a unique networking opportunity between students and high-level industry executives, including the opportunity to listen to seminars covering all phases of management including strategy, marketing, brand management, operations and finance across all sectors of the hospitality and event management industry. Students are given the opportunity to learn about the distinguished speaker’s views of the current and future challenges and opportunities of
Open only to seniors in Hospitality Management, Event Management, and Resort and Casino Management. This course is designed to allow a limited number of students to interact with Distinguished Hospitality Speakers in an informal, intimate setting. This offers a unique networking opportunity with high-level industry executives. Students complete assignments related to the week's speakers, their company backgrounds, opportunities available, the current industry climate and are given one-on-one interviews and project time with the industry executives. Prerequisite: Senior Standing.
This is a capstone course in Hospitality and Event Management that focuses on strategic operational methods within the industry. Theoretical strategies are explored through a variety of readings, case studies, and class discussions. Students complete an applied research or practicum project in an area related to their specific hospitality focus, current trends in the industry and career interests. This is a writing intensive course. Prerequisite: Senior standing & HEM401
This course is a capstone course in Hospitality and Event Management that focuses on current trends and issues in the service industry. Operational and theoretical topics are explored through a variety of readings, case studies and class discussions. Students complete an applied thesis or practicum project in an area related to their special hospitality and tourism interests. This is a writing intensive course. Prerequisite: Senior standing.
: This course provides a supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 250 contact hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, they complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in weekly discussion groups during the course of the semester to evaluate and compare their experiences. Students must have completed a minimum of 30 hours’ academic credit an
