Hospitality Courses

HOSP 300: Issues & Ethics in Sustainable Hospitality Mgmt

Develops writing, oral and critical analysis skills needed to link sustainability to ethics in hospitality management. Covers current issues that involve hospitality management, ethics and society. Students develop a learning plan that integrates their Sustainable Hospitality Management concentration, capstone and internship interests, and personal and professional goals. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: (BUS 201: Macro Economics (3 units) and BUS 203: Financial Accounting (3 units)) and (GE Area A1 and A2 and A3)]

Units: 2 — 2

HOSP 471: Ecotourism Management

Focuses on management issues and implications on ecotourism businesses. Topics include examining basic elements of ecotourism, the ecotourism market and market trends, green guidelines for operating a successful ecotourism business, ecotourism certification processes, and the special needs of eco-tourists and local communities. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: ENVS 201: Intro to Environmental Science (4 units) and (BUS 305: Principles of Management (4 units) or ENVS 284: Envi Econ & Management (2 units) or SBS 251)]

Units: 4 — 4

HOSP 472: Coastal & Ocean Hospitality Operations

Examines trends and issues that impact the world's coastal & ocean areas and their impacts to tourism and hospitality. Scientific, economic, social, legal and political aspects of issues are discussed & case studies are used to illustrate the challenge of linking data with regulatory & management decisions in the industry. Topics include coastal development, climate change adaptation, coastal hazards, and community impacts. (Sections may be offered as classroom­ based, hybrid or online courses.) [Prereq: ENVS 201: Intro to Environmental Science (4 units) and (BUS 311: Operations Management - Service Organizations (4 units) or BUS 312: Principles of Sustainable Hospitality Management (4 units) or ENVS 284: Envi Econ & Management (2 units) or SBS 351)]

Units: 4 — 4

HOSP 473: Ecotourism & Stewardship

Fosters personal relevance of and appreciation for an area leading to behavioral changes among visitors. Examines philosophies, methods, ethics, research, and controversies involved with modern interpretation practices in ecotourism. May require field trips. Course completion results in Certified Interpretive Host certification from the Nat'l Assoc of Interpretation. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: ENVS 201: Intro to Environmental Science (4 units) and (BUS 305: Principles of Management (4 units) or ENVS 284: Envi Econ & Management (2 units) or SBS 351)]

Units: 4 — 4

HOSP 481: Sustainable Event Management

Involves an in-depth investigation of the unique challenges and opportunities faced by business managers in the event management industry from a sustainable perspective. Relevant business theories are applied to topics, including reducing the carbon footprint of the event, selection of venues, transportation, and vendors. Field intensive course requiring multiple field trips. (Sections may be offered as classroom­ based, hybrid or online courses.) (Prereq: ENVS 201: Intro to Environmental Science (4 units) and BUS 305: Principles of Management (4 units) and BUS 306: Fundamentals of Marketing (4 units))

Units: 4 — 4

HOSP 482: Sustainable Hotel Economics & Resort Operations

Offers a complete approach to the operation of hotel and resort properties. Focuses on sustainable and responsible initiatives, technological change, and unique operational challenges. Reviews history and conceptual development of hotels and resorts and future considerations and outlook for the industry in issues such as the hiring and management of seasonal employees and the development of sustainable opportunities. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: ENVS 201: Intro to Environmental Science (4 units) and (BUS 311: Operations Management - Service Organizations (4 units) or BUS 312: Principles of Sustainable Hospitality Management (4 units))]

Units: 4 — 4

HOSP 483: Introduction to Sanitation, Safety & Nutrition

Focuses on safeguarding clients from food-borne illnesses, providing safe sustainable environments, examining guidelines for healthy nutrition in menu planning, and sourcing local fresh products. (Sections may be offered as classroom-based, hybrid or online courses.) [(Prereq: HOSP 482: Sustainable Hotel Economics & Resort Operations (4 units)) and (Coreq: HOSP 484: Strategic Hospitality Cost Management (2 units))]

Units: 2 — 2

HOSP 484: Strategic Hospitality Cost Management

Investigates cost control principles and their management and application to hospitality operation costs, including exploration of food, beverage, labor, and material cost controls from a sustainable and strategic perspective. Active problem solving and practical applications, such as income statements and balance sheets, are used. (Sections may be offered as classroom-based, hybrid or online courses.) [(Prereq: HOSP 482: Sustainable Hotel Economics & Resort Operations (4 units)) and (Coreq: HOSP 483: Introduction to Sanitation, Safety & Nutrition (2 units))]

Units: 2 — 2

HOSP 495: Special Topics

Studies a particular topic in the major. May be repeated for credit when topics vary. (Offered classroom-based, hybrid, or online.) (Credit/No Credit Available) (Prereq: Junior or Senior Standing)

Units: 1 — 6

HOSP 497: Independent Study

Independent study under the direction of a faculty member. The student must prepare a study proposal approved by the appropriate faculty member and major advisor prior to registration. (Offered classroom-based, hybrid, or online.) [Prereq: (BUS 304: Business Communication, Ethics, and Critical Thinking (4 units) and BUS 305: Principles of Management (4 units) and BUS 306: Fundamentals of Marketing (4 units)) and (Junior or Senior Standing)]

Units: 1 — 6

HOSP 498: Hospitality Internship

Students acquire and develop the knowledge, skills, and understanding needed to fulfill major specific learning outcomes. Develops a community of learners to assist students in completing their Individual Learning Plans (ILP). Faculty help students clarify potential hotel/resort sites and internship agreements. (Offered as classroom-based, hybrid or online course.) (Prereq: BUS 304: Business Communication, Ethics, and Critical Thinking (4 units) and BUS 305: Principles of Management (4 units) and BUS 306: Fundamentals of Marketing (4 units) and BUS 307: Finance (4 units))

Units: 3 — 3

HOSP 499: Strategic Management for Sustainable Hospitality (Sr Capstone)

Capstone course integrating all core courses into strategic analysis case, simulation, and/ or applied research project in sustainable hospitality. Describes strategic management theory and practice, strategy formulation process, and implementation and evaluation activities. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: BUS 308: Information Systems for Decision Making (4 units) and (BUS 311: Operations Management - Service Organizations (4 units) or BUS 312: Principles of Sustainable Hospitality Management (4 units)) and (HOSP 471: Ecotourism Management (4 units) or HOSP 481: Sustainable Event Management (4 units))]

Units: 6 — 6