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.

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.

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.

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.