12 courses with the subject HM, 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.
HM 201Principles of Hospitality and Tourism
3 sem. hrs. Offered annually. This course examines the breadth and influence of that hospitality industry and the impact of tourism - from local visitors bureaus to the 9.25 trillion dollars that tourism contributes to the global economy. Students will be exposed to the interrelated nature of hospitality, travel, and tourism and introduced to the many different and exciting professional opportunities that exist in industries such as hotels, restaurants, cruise lines, spas, private clubs, gaming, airlines and the many industries that support hospitality and tourism. Students will develop a holistic perspective of hospitality and tourism across local, regional, and global levels.
3 sem. hrs. Offered annually. This course places students in the role of an operations manager who must understand the nuances and information contained in accurate financial records. We will explore the various metrics that owners, managers, franchisors and franchisees utilize to judge their performance in relation to industry standards and market competition. Extensive use will be made of MS Excel to model potential operational opportunities as a first step in creating solutions to identified problems. As part of this course students will earn a Certification in Hotel Industry Analytics (CHIA) through the American Hotel and Lodging Association.
2 sem. hrs. May be repeated for credit. The Hospitality Industry Leaders Series serves as an ambassador program, connecting the Wells College Hospitality Major to the industry, and offering students and faculty the opportunity to meet and network with industry leaders while also gaining valuable insight into relevant industry topics. In the weekly course meeting, speakers will provide an overview of their workplace, where it fits within the industry, and their own role and responsibilities. Speakers will share their personal career path and experiences, as well as open the floor for live Q&A. Students will be required to sign up for small group session(s) and will join the speaker for a hosted meal on campus as part of the course.
HM 204From Concept to Completion: Developing a Service Facility
3 sem. hrs. Hospitality is centered on tangible experiences that take place in the physical landscape, as apposed to the digital. This course will examine the principles of building and design that contribute to an experience, as well as provide students with a foundational knowledge about how large-scale buildings function both from a systems and daily operations perspective as well as from a concept-to-built perspective. A “brick and mortar” facility becomes just as integral to operating a business as does its staff, customers, marketing efforts, brand promise, and more. Cursory knowledge of systems design, the architectural process, capital expenditures and ongoing maintenance concerns is essential for any manager responsible for a physical space.
3 sem. hrs. To understand the hospitality business, it is essential to understand the impact that food and beverage operations play from the local to the international level; from institutional feeding in hospitals, schools and prisons to glamorous Michelin rated showplaces; from local CO UR S E S 169
3 sem. hrs. Offered annually during the January intersession. The course places students within an active hospitality operation and provides them with hands-on experiences designed to expose them to multiple facets of the business. Starting with the guest perspective, students will explore a luxury resort through the eyes of a consumer, understanding critical guest needs, recognizing where areas of disconnect and friction lie, and interpreting guest experience expectations through marketing and promotional materials. Students will then transition to the employee perspective, gaining insight into the effort and skill it takes “behind the scenes” to create the ideal guest experience, the numerous roles that support the delivery of that experience, and the complexity of bringing all the unique parts together as a whole.
3 sem. hrs. As the second largest wine producing region in the United States, the Finger Lakes continues to see consistent growth, development, and expansion of the beverage industry. This course will explore the history of the Finger Lakes through the lens of its viticulture heritage, the legislative rules and changes from NY State that are altering the landscape for beverage production in New York, and how these economic changes are shifting the employment, tourism, and agricultural landscape for the region. In addition to exploring the historical growth of the various beverage industries in the Finger Lakes, this course will also include: a broad introduction to cultivation of fruits and other crops necessary to produce wine, beer, hard cider and distilled spirits; the chemistry of fermentation and distillation; regulation of bottling, labeling and distributing alcoholic beverages; an overview of vineyard, brewery, orchard and distillery practices; responsible marketing of alcoholic beverages; and the alignment between beverages and experiential travel and tourism.
3 sem. hrs. Experiences tap into a consumer’s senses, memories, emotions, and more, creating memories and forming lasting impressions and connections along the way. Services marketing is the concept of selling an idea, relationship, trust with a brand or entity, or a yet-to-happen 170 CO URSES
3 sem. hrs. Revenue management explores the practice of dynamic pricing and reflects the shifting demand for perishable inventory. These skills can be applied to a variety of industries and concepts - from concert tickets to airline seats to grocery store produce. In this course, students will utilize coursework through HSMAI (Hospitality Sales & Marketing Association International) that provides hospitality professionals with the most up-to-date and forward-looking information on revenue optimization principles, practices, and strategies. Students enrolled in this course will have the option to become Certified Revenue Management Analysts (CRMA). In addition, students will examine different applications of revenue management, learning to think critically about how these powerful tools can be applied, and new industries that would benefit by transitioning from a fixed pricing to a dynamic pricing model.
3 sem. hrs. The hospitality industry encompasses a vast array of niche industries that make up the world’s tourism, travel, entertainment, and leisure sectors. This course will offer insight into the depth and breadth of the industry, including the unique attributes of each segment, and the impact of these businesses on local communities. From private clubs to cruise lines, casinos to convention centers, sports stadiums to spas, and glamping to eco-tourism, students will gain an exposure to the wide and varied entities that make up the industry, while honing skills to critically assess how to evaluate demand for a specific product, where opportunity exists within a given market, and more.
HM 401Senior Seminar in Applied Hospitality Management
4 sem. hrs. This course is a consummation of what the students have learned in the Hospitality Major and it brings together the many components of hospitality management and leadership that have been developed over the course of the academic journey. Delving into the qualities that define leadership, the people who exemplify it, and the strategies that anyone can apply to achieve it, this course will give students unique insight into their own management and leadership styles. To fully utilize the many management and leadership skills students have learned, students will work together to conceptualize, market, and execute an event for members of the broader community. This, along with their event debrief, will serve as their final project and deliverable for the course.
