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.

The purpose will be to expose the student to the variety of marketing, advertising and promotion techniques and theories that serve to attract business and attention to hospitality products, services and experiences. Topics covered include the market environment in which the firm(s) operates including the communication principles and objectives; and their effective application to the selling and merchandising of hotels, restaurants, tourist and recreation attractions.

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.

Introduction to wines, beers, and spirits. The identification of various types of beverages; their origin, production, and availability. Emphasis on the buying, pricing, control, storage, promotion, and selling of beverages in the hospitality industry. All students must be 21 years of age by the first day of class in order to participate. Proof of age will be required on the first day of class.

Introduction to wines, beers, and spirits. The identification of various types of beverages; their origin, production, and availability. Emphasis on the buying, pricing, control, storage, promotion, and selling of beverages in the hospitality industry. All students must be 21 years of age by the first day of class in order to participate. Proof of age will be required on the first day of class.

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.

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.

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.