This course introduces the students to the process of hospitality real estate development in four steps. First, it explores the location and market analysis for hospitality real estate development including the analysis of Smith Travel Research (STR) reports and hospitality market demand drivers. Second, it explores impact analysis in hospitality real estate development including how changes in demand and supply affect future performance.

This course explores the transformative role of Generative AI in business, with a particular focus on hospitality, tourism, and service industries. The course examines three core areas of AI integration in business: AI-driven customer engagement, AI-enhanced operational efficiency, and AI-informed strategic decision-making. First, the course explores how Generative AI enhances customer experiences through personalized recommendations, automated service interactions, and AI-generated marketing content.

This course examines the roles of Corporate Social Responsibility (CSR) and Environmental, Social, and Governance (ESG) in hospitality management. As the world?s largest industry, our wide-reaching impact on global employment, economic activity, cultural awareness, and the environment makes CSR and ESG principles critical to our operations.

This course explores wellness and wellbeing in business, particularly hospitality and service industries. The course examines three pillars of wellness and wellbeing in business: wellness and wellbeing in the customer experience, wellness and wellbeing initiatives for employees, and wellness and wellbeing business practices and strategies. First, the course examines the customer perspective including wellbeing practices in business and how this affects customer wellbeing and the customer experience. Second, it examines employee wellbeing in how firms take care of their human assets.

This course examines the strategic use of technology in modern hospitality and tourism organizations including the utilization of Information and Communication Technologies (ICT) and social media as a marketing and management tool. The application and use of both business intelligence and hospitality business analytics is also explored.

This course examines the strategic use of technology in modern hospitality and tourism organizations including the utilization of Information and Communication Technologies (ICT) and social media as a marketing and management tool. The application and use of both business intelligence and hospitality business analytics is also explored.

Customer experience management is the process of strategically managing a customer?s entire experience with a product, service, and company. Throughout the course, students will investigate the importance of establishing the unique brand experience by examining the experience for different brands, establishing service benchmarks, and determining the key principles of quality and satisfaction. Students will evaluate how to design the brand experience including analyzing the physical and social servicescape and evaluating the critical touchpoints throughout the customer experience journey.

A hybrid course focusing on strategic decision making related to revenue management in the hospitality industry. Revenue management has become an increasingly important area of decision-making for managers today. This course should improve your understanding of basic principles and practical tools for customer-centric revenue management as applied to services - particularly hotels and restaurants. Several high-impact revenue drivers will be covered. Emphasis will be placed on issues such as forecasting, differential-pricing, price management, and revenue optimization strategies.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.