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- Apparel, Events, and Hospitality Management Department
The Apparel, Events, and Hospitality Management department offers courses that provide opportunities for students to learn about interdisciplinary areas including aesthetics, leadership, entrepreneurship, and multi-channel retailing at both undergraduate and graduate levels. AESHM courses serve to complement the student's major area of study whether it be Apparel, Merchandising, and Design; Event Management; Hospitality Management; agriculture, business, design education, engineering, liberal arts and sciences or minor areas of study including entrepreneurial studies, design studies, or international studies.
Apparel, Events, and Hospitality Management, otherwise known as AESHM, is composed of three majors:
Through each of these three programs, students gain skills and knowledge to help them succeed in the real world. In addition to coursework, they complete an internship that closely relates to their career aspirations.
Graduates of these programs are the managers of your favorite resorts, the designers of your best jeans, and the coordinators of lavish events. From fine dining to fine apparel, our students, alumni, faculty, and staff have an eye for the original and a taste for quality.
AESHM - Apparel, Events, and Hospitality Management Courses
Courses primarily for undergraduates:
Credits: 1. Contact Hours: Lecture 1.
Introduction to professional experiences within AESHM and CHS Career Services including CyHire. Coursework includes resume development, daily habits for success including stress management, intrapersonal skills with a wellness focus, interpersonal skills and leadership, business etiquette, and professional ethics. (Typically Offered: Fall, Spring)
Credits: 1. Contact Hours: Laboratory 2.
Orientation to policies and procedures of department and program. Overview of major and minor options, including entrepreneurship. Exploration of undergraduate research, independent studies, study abroad, and field studies. Coverage of goal setting, curriculum planning, degree audits, and registration. Peer mentor interaction in academic, extracurricular, and service learning arranged component. (Typically Offered: Fall, Spring)
Credits: 1. Repeatable, maximum of 2 times.
Supervised work experience with a cooperating firm or organization. Employer/experience for AESHM 4700 or HSPM 4700 should be different from employer/experience used for AESHM 1700 and AESHM 2700. Graduation Restriction: No more than 12 credits total from AESHM 1700, 2700, and 4700 may be applied toward graduation. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring, Summer)
Credits: 1. Repeatable, maximum of 2 times.
Supervised work experience with a cooperating firm or organization. Employer/experience for AESHM 4700 or HSPM 4700 should be different from employer/experience used for AESHM 1700 and AESHM 2700. Graduation Restriction: No more than 12 credits total from AESHM 1700, 2700, and 4700 may be applied toward graduation. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring, Summer)
Credits: 1. Repeatable, maximum of 2 times.
Supervised work experience with a cooperating firm or organization. Employer/experience for AESHM 4700 or HSPM 4700 should be different from employer/experience used for AESHM 1700 and AESHM 2700. Graduation Restriction: No more than 12 credits total from AESHM 1700, 2700, and 4700 may be applied toward graduation. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring, Summer)
Credits: 2. Contact Hours: Lecture 2.
Using an online delivery method, students will learn basic mathematical concepts, calculations and formulas commonly used in the apparel and hospitality industries. Emphasis on problem solving, critical/creative thinking, and mathematical interpretation of calculations and formulas used within the hospitality industries. (Typically Offered: Spring)
Credits: 2. Repeatable.
Using an online delivery method, students will learn basic mathematical concepts, calculations and formulas commonly used in the apparel and hospitality industries. Emphasis on problem solving, critical/creative thinking, and mathematical interpretation of calculations and formulas used within the apparel industries. (Typically Offered: Fall, Spring, Summer)
Credits: 1-2. Contact Hours: Lecture 2.5, Laboratory 0.
Repeatable, maximum of 2 times.
Prereq: Instructor Permission for Course
Study of and tours of regional areas of interest to majors in the HSPM and EVENT majors. Trip to regional location under supervision of faculty member. Locations vary. Journal entries and final report/analysis are required. Cost associated with trip.
(Typically Offered: Fall, Spring)
Credits: 1-2. Contact Hours: Lecture 2.
Repeatable, maximum of 2 times.
Prereq: Instructor Permission for Course
Study of and tours of regional areas of interest to AMD majors. Trip to regional location under supervision of faculty member. Locations vary. Journal entries and final report/analysis are required. Cost associated with trip.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Introduction to leadership behaviors. Development and utilization of leadership behaviors to positively impact school life, community life, and work life. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Learn to use creativity strategies to solve everyday problems related to personal and professional lives. Application of creative thinking techniques to view things from different perspectives; identify unique opportunities; and generate and evaluate original ideas. Offered even-numbered years. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: FDM 2750 or AESHM 2700, or AESHM 2870 or concurrent enrollment; sophomore classification
Principles and practices of human resource management relevant to human science-related organizations. Emphasis on the entry-level manager's role.
(Typically Offered: Fall, Spring)
Credits: 1-2. Repeatable, maximum of 2 times.
Supervised work experience with a cooperating firm or organization. Employer/experience for AESHM 4700 or HSPM 4700 should be different from employer/experience used for AESHM 1700 and AESHM 2700. Graduation Restriction: No more than 12 credits total from AESHM 1700, 2700, and 4700 may be applied toward graduation. (Typically Offered: Fall, Spring, Summer)
Credits: 1-2. Repeatable, maximum of 2 times.
Supervised work experience with a cooperating firm or organization. Employer/experience for AESHM 4700 or HSPM 4700 should be different from employer/experience used for AESHM 1700 and AESHM 2700. Graduation Restriction: No more than 12 credits total from AESHM 1700, 2700, and 4700 may be applied toward graduation. (Typically Offered: Fall, Spring, Summer)
Credits: 1-2. Repeatable, maximum of 2 times.
Supervised work experience with a cooperating firm or organization. Employer/experience for AESHM 4700 or HSPM 4700 should be different from employer/experience used for AESHM 1700 and AESHM 2700. Graduation Restriction: No more than 12 credits total from AESHM 1700, 2700, and 4700 may be applied toward graduation. (Typically Offered: Fall, Spring, Summer)
Credits: 2-3. Contact Hours: Lecture 3, Laboratory 2.
Prereq: Instructor Permission for Course
Planning and production of fashion show including developing budgets, public relations, advertising, fund-raising, choreography, staging, lighting, and food. Promotion of fashion show and similar events. Permission by application. Graduation Restriction: Maximum of 5 credits can be applied to graduation.
(Typically Offered: Fall, Spring)
Credits: Required. Contact Hours: Lecture 1.
Repeatable, maximum of 2 times.
Orientation to the field study location during the semester preceding the trip. (Typically Offered: Fall, Spring)
Credits: 1. Contact Hours: Lecture 1.
Repeatable, maximum of 2 times.
Orientation to the field study location during the semester preceding the trip. (Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Introduction to management concepts and principles with application to human sciences-related businesses and organizations. Includes service quality management, professionalism, and social responsibility. (Typically Offered: Fall, Spring)
Credits: 1. Contact Hours: Lecture 1.
Prereq: AESHM 1110; Sophomore classification
Internship and career planning, professional expectations and responsibilities. Resume development, business letters/professional correspondence, interviewing techniques, and business etiquette.
(Typically Offered: Fall, Spring)
Credits: 1. Contact Hours: Lecture 1.
Prereq: AESHM 1110; Sophomore classification
Internship and career planning, professional expectations and responsibilities. Resume development, cover letters, interviewing techniques, and business etiquette.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Application of marketing principles to the hospitality-, events-, and apparel-related industries. Emphasis on the role of marketing in an organization's overall strategic planning. Development and evaluation techniques available to hospitality, events, apparel, and related businesses, including advertising, sales promotion, packaging, and public relations. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Sophomore classification
Design principles, aesthetic concepts, and research applied to consumer experiences, with an emphasis on hospitality and retail environments and events. Influence of individual differences and cultural patterns on aesthetic preferences.
(Typically Offered: Fall, Spring)
Credits: 1-3. Contact Hours: Lecture 3.
Survey course of retail and hospitality events. Production and execution of retail and hospitality events in the Student Innovation Center.
Credits: 3. Contact Hours: Lecture 3.
Overview and management of hazards and risks in the planning, design, operation, and evaluation stages of events, hospitality organizations, and apparel/retail environments. (Typically Offered: Summer)
(Dual-listed with AESHM 5800D).
Credits: 1-3. Repeatable, maximum of 3 times.
Study and tours of areas of interest to majors in the Hospitality Management program. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2800. Permission by application. (Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 5800F).
Credits: 1-3. Repeatable, maximum of 3 times.
Study and tours of areas of interest to majors in the majors in the Event Management program. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2800. Permission by application. (Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 5800N).
Credits: 1-3. Repeatable, maximum of 3 times.
Prereq: AESHM 2800 or concurrent enrollment; permission of instructor
Study and tours of areas of interest to majors in the Apparel, Merchandising, and Design program. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2800. Permission by application.
(Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 5810D).
Credits: 1-3. Repeatable.
Study and tours of areas of interest to majors in the Hospitality Management program. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2810. Permission by application. Meets International Perspectives Requirement. (Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 5810F).
Credits: 1-3. Repeatable.
Prereq: AESHM 2810 or concurrent enrollment; Instructor permission
Study and tours of areas of interest to majors in the Event Management major. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2810. Permission by application. Meets International Perspectives Requirement.
(Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 5810N).
Credits: 1-3. Repeatable, maximum of 3 times.
Prereq: AESHM 2810 or concurrent enrollment
Study and tours of areas of interest to majors in the Apparel, Merchandising, and Design major. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2810. Permission by application. Meets International Perspectives Requirement.
(Typically Offered: Fall, Spring, Summer)
Credits: Required. Repeatable.
Prereq: Permission of Advisor; Junior classification
Required of all cooperative education students seeking full-time status. Students register for this course prior to commencing each work period.
(Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Development of leadership in a global environment. Focus on global concerns that impact on the well-being of individuals, families, and communities. Strategies for working with individuals, families and communities in other countries and cultures. Taking local action on global issues. Participation in a service activity. Meets International Perspectives Requirement. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: FDM 1650 or Permission of Instructor
Use historical and cultural methods to examine the history of the Black Lives Matter movement its relationship to past resistance/activist movements and fashion and appearance. Summarize and evaluate literature on Black activism and Black identity. Plan and develop a public exhibition and opening event. Offered even-numbered years. Meets U.S. Cultures and Communities Requirement.
(Typically Offered: Spring)
Credits: 3-6. Repeatable.
Supervised and structured practical industry work experience with a cooperating firm or organization. Employer/experience for AESHM 4700 or HSPM 4700 should be different from employer/experience used for AESHM 1700 and AESHM 2700. This course if offered for a grade. Graduation Restriction: Maximum number of credits given in a semester is 6. No more than 12 credits from AESHM 1700, 2700, and 4700 may be applied toward graduation. (Typically Offered: Fall, Spring, Summer)
Credits: 3-6. Repeatable, maximum of 12 credits.
Prereq: Department Permission for Course
Supervised work experience with a cooperating firm or organization. Graduation Restrictions: No more than 12 credits from AESHM 1700, 2700, and 4700 may be applied toward graduation.
(Typically Offered: Fall, Spring, Summer)
Credits: 3-6. Repeatable.
Supervised work experience with a cooperating firm or organization. Employer/experience for AESHM 4700 or HSPM 4700 should be different from employer/experience used for AESHM 1700 and AESHM 2700. Graduation Restriction: No more than 12 credits total from AESHM 1700, 2700, and 4700 may be applied toward graduation. (Typically Offered: Fall, Spring, Summer)
Credits: 2-3.
Prereq: Instructor Permission for Course
Provide leadership and communicate direction for planning and production of fashion show, including developing budgets, publicity, advertising, fundraising, choreography, staging, lighting, and food. Graduation Restriction: Maximum of 5 credits can be applied to graduation.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: FDM 2750 or AESHM 2870 or ACCT 2840 or 3 cr in MKT or permission of instructor
Comprehensive approach to entrepreneurship including concepts of innovation, creativity, opportunity assessment, and business planning. Focus on human sciences-related businesses: retail, service, hospitality, event, food-related, family-owned, rural, and community businesses. Interaction with entrepreneurs, market research, feasibility analysis, business proposals, and business/community outreach and consulting.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Introduction to business analytics concepts and techniques in retail business including fashion, hospitality, and event. Offers opportunities to learn basic hands-on data analytics methods for data summarization, analysis, visualization, and interpretation. (Typically Offered: Fall)
Credits: 2-4.
Prereq: Permission of Instructor; Membership in the University Honors Program
Offered on a satisfactory-fail basis only.
(Typically Offered: Fall, Spring, Summer)
Credits: Required. Contact Hours: Lecture 1.
Repeatable.
Prereq: Permission of advisor; Senior or Graduate classification
Required of cooperative education students. Students must register for this course prior to commencing each work period.
(Typically Offered: Fall, Spring, Summer)
Courses primarily for graduate students, open to qualified undergraduates:
Credits: 1.
Prereq: Graduate Standing or Permission of Instructor
Focus on the basics of developing scholarly research, including definition and purpose of research and the components of research reporting. Emphasis on standards for each section of research reports. Tips for research reporting and processes of research development. An introduction to ethical standards. Required of all new AESHM graduate students. Offered on a satisfactory-fail basis only.
(Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate classification
Overview of research methods for qualitative, quantitative, and mixed methods. Topics include philosophical worldviews, the use of theory, and different research approach, design, methodologies, and procedures.
(Typically Offered: Summer)
Credits: 3. Contact Hours: Lecture 3.
Prereq: STAT 5101 or equivalent; Graduate standing in the Department; Permission of Instructor
Overview of quantitative research methods in apparel and hospitality fields. Topics include types of quantitative research design, sampling design, measurement, validity issues, power and precision analysis, methods of data gathering and analysis techniques, and interpretation of statistical results. Use of statistical packages. Development of research plan. Offered odd-numbered years.
(Typically Offered: Spring, Summer)
Credits: 1-3. Contact Hours: Lecture 3.
Repeatable, maximum of 6 times.
Prereq: 6 graduate credits in AMD, AESHM, or HSPM. Permission of Instructor
Discussion of scholarship and current issues. Topics vary.
Credits: 3. Contact Hours: Lecture 3.5.
Prereq: Graduate standing
Introduction to and hands-on experiences with a variety of qualitative research methods specific to apparel, events and hospitality research. Students will develop skills at research design, data, collection, analysis, and write-up for qualitative inquiry. Offered even-numbered years.
(Typically Offered: Summer)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Strategic management process as a planning and decision-making framework: integration of human resources, operations, marketing, and financial management concepts. Emphasis on strategic management tools for researchers and partitioners. Offered even-numbered years.
(Typically Offered: Spring)
Credits: 1-3. Repeatable, maximum of 2 times.
Prereq: 6 graduate credits in AMD, AESHM, or HSPM. Permission of Instructor
Supervised experience related to career objective. Proposal must be approved semester before placement.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-3. Repeatable, maximum of 2 times.
Prereq: 6 graduate credits in AMD, AESHM, or HSPM. Permission of Instructor
Supervised experience related to career objective. Proposal must be approved semester before placement.
(Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Prereq: FDM 2750 or AESHM 2870 or ACCT 2840 or 3 cr in MKT or permission of instructor
Comprehensive approach to entrepreneurship including concepts of innovation, creativity, opportunity assessment, and business planning. Focus on human sciences-related businesses: retail, service, hospitality, event, food-related, family-owned, rural, and community businesses. Interaction with entrepreneurs, market research, feasibility analysis, business proposals, and business/community outreach and consulting.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: STAT 5101 or equivalent; (AESHM 5100 and HDFS 5030) or instructor permission
Business analytics is a process of transforming data into meaningful insights and actionable results in the context of decision making and problem solving. Review of the data-related challenges apparel, event, and hospitality organizations confront and the importance of data analytics in making critical management decisions. Basic analytic techniques including data management, analysis, interpretation, and visualization and analyze case studies that successfully deployed these techniques. Typically Offered: Fall (even-numbered years), Summer (odd-numbered years).
(Dual-listed with AESHM 3800D).
Credits: 1-3. Repeatable, maximum of 3 times.
Prereq: AESHM 2800 or concurrent enrollment; permission of instructor
Study and tours of areas of interest to majors in the Hospitality Management program. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2800. Permission by application.
(Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 3800F).
Credits: 1-3. Repeatable, maximum of 3 times.
Prereq: AESHM 2800 or concurrent enrollment; permission of instructor
Study and tours of areas of interest to majors in the majors in the Event Management program. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2800. Permission by application.
(Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 3800N).
Credits: 1-3. Repeatable, maximum of 3 times.
Prereq: AESHM 2800 or concurrent enrollment; permission of instructor
Study and tours of areas of interest to majors in the Apparel, Merchandising, and Design program. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2800. Permission by application.
(Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 3810D).
Credits: 1-3. Repeatable.
Prereq: AESHM 2810 or concurrent enrollment; Instructor permission
Study and tours of areas of interest to majors in the Hospitality Management program. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2810. Permission by application. Meets International Perspectives Requirement.
(Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 3810F).
Credits: 1-3. Repeatable.
Prereq: AESHM 2810 or concurrent enrollment; Instructor permission
Study and tours of areas of interest to majors in the Event Management major. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2810. Permission by application. Meets International Perspectives Requirement.
(Typically Offered: Fall, Spring, Summer)
(Dual-listed with AESHM 3810N).
Credits: 1-3. Repeatable, maximum of 3 times.
Prereq: AESHM 2810 or concurrent enrollment; Instructor permission
Study and tours of areas of interest to majors in the Apparel, Merchandising, and Design major. Trip to location under supervision of faculty member. Locations and lengths of trip vary. Final projects, reports, journal entries, and analysis are required. May be combined with AESHM 2810. Permission by application. Meets International Perspectives Requirement.
(Typically Offered: Fall, Spring, Summer)
Courses for graduate students:
Credits: 1-3. Contact Hours: Lecture 3.
Repeatable.
Prereq: 6 graduate credits in AMD, AESHM, or HSPM. Permission of Instructor
Scholarship and current issues. Topics vary.
Credits: 1-3. Repeatable.
Prereq: Instructor Permission for Course
Supervised experience in the university classroom. Proposal must be approved semester before placement.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-3. Repeatable.
Prereq: Instructor Permission for Course
Supervised experience in the university classroom. Proposal must be approved semester before placement.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-3. Repeatable.
Prereq: Instructor Permission for Course
This practicum is designed to provide event management graduate students (the graduate instructor) with experience in instructional planning, management, and systematic delivery of designed instruction for event undergraduate courses. Proposal must be approved semester before placement.
(Typically Offered: Fall, Spring, Summer)
AMD - Apparel, Merchandising, and Design Courses
Courses primarily for graduate students, open to qualified undergraduates:
(Dual-listed with AMD 4040).
Credits: 3. Contact Hours: Lecture 2, Laboratory 2.
Prereq: Instructor Permission for Course
Theories and principles of textile science. Textile product serviceability. Effect of fiber structure on properties and performance. New developments in textiles. Previous coursework in textile science and chemistry recommended.
(Dual-listed with AMD 3050).
Credits: 3.
Prereq: Instructor Permission for Course
Principles of product and materials evaluation and quality assurance. Developing specifications and using standard practices for evaluating materials, product characteristics, performance, and quality. Previous coursework in natural science and statistics recommended.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Overview of scholarship in apparel, merchandising, and design with emphasis on current and future directions. Fundamentals of writing literature reviews. Examination of ethical issues in scholarship and academic life. Introduction to creativity, sustainability, and entrepreneurship.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Digital technologies in textile and apparel design. Theories and practices connected to technology in apparel fields. Technologies explored in this class may include digital textile design and printing, 3D body scanning, avatar development for digital fitting or other advanced technologies used in the textile and apparel industries. Previous coursework in research methods recommended. Offered odd-numbered years.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Credit or enrollment in AMD 5100
Research, analyze, and apply experimental patternmaking techniques to original garments suitable for entry into a juried competition/exhibitions. Compare, contrast, and organize a framework of research patternmaking principles through content analysis or other appropriate research techniques. Documentation of learning and design process. Previous coursework in apparel construction and patternmaking recommended. Offered odd-numbered years.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Studio 6.
Repeatable.
Prereq: Graduate Standing or Permission of Instructor
Focus on artisanal textile, apparel, or surface and structural design techniques. Design processes for specialty fabrics and markets. Topics vary by term. Offered even-numbered years.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Examination of hedonic nature of consumer experience and its application to experiential design and branding of retail/hospitality establishments. Emphasis on consumer behavior, environmental psychology, and marketing literature. Previous coursework in psychology, consumer behavior, or marketing recommended. Offered even-numbered years.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Using a variety of sources and methods of analysis, students will develop their ability to read and interpret primary and secondary sources and to understand the methodology underpinnings and process of constructing dress history.Anticipated Semesters Offered: Spring - Alternate offered odd-numbered years.
(Typically Offered: Spring)
(Dual-listed with AMD 4580/ WGS 4580).
(Cross-listed with WGS 5580).
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Focus on analyzing the dressed and undressed body of individuals in the queer and trans communities in various cultural contexts with a focus on material culture. Examine concepts related to gender and sexuality and the changing definitions and representations of individuals who identify in the queer and trans communities focusing on appearance, fashion, and the body. Historic and current representations of fashion, styles, and appearances will be analyzed and discussed. Attention to how sexuality and gender intersect with and shape other identities including race, ability, body size, and class. Examine the complex structures, systems, and ideologies that uphold discrimination and unequitable distribution of power and resources as related to the course material. Attention will mostly be given to North American perspectives. We will use material culture to explore how objects related to fashioning the body reveal lived experiences about the owners and consumers. Offered even-numbered years.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Analysis of fashion and cultural practices of historically marginalized communities with a focus on power, privilege, and social justice. Heightened attention towards the 20th and 21st centuries. Examination of the way the global fashion industry intersects with and is related to the communities and their dress practices under study. Emphasis on ethnographic research methods. Offered even-numbered years.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Overview of current sustainability theory, research, and methodology. Emphasis on the evaluation and discussion of current sustainability literature and sustainable practice of apparel, textiles, and related products and services through people, processes, and the environment. Development and presentation of original scholarly and creative design work under various sustainability frameworks. Previous knowledge in apparel industry and product development recommended. Offered even-numbered years.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Application of concepts and theories from the social sciences to the study of consumer behavior. Experience in conducting research; manuscript writing. Previous coursework in consumer behavior and statistics recommended. Offered odd-numbered years.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Evaluation of textile and apparel industries in global markets considering ethical, economic, political, social, and professional implications. Sourcing strategies in a global environment. Corporate and consumer social responsibility and sustainability. Experience in conducting research using secondary data. Previous coursework in merchandising, marketing, or economics recommended. Offered odd-numbered years. Meets International Perspectives Requirement.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Instructor Permission for Course
Using the case study method, students apply merchandising theory, principles, and practices to industry scenarios. Emphasis on problem solving, creative thinking, data analysis, and data interpretation involved in business operations. Focus on the development of leadership skills while functioning in small and large groups.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Instructor Permission for Course
Analysis of technology and consumer trends, industry practices, and marketing strategies for e-commerce including big data, data mining, and social media. Evaluation and development of apparel or hospitality company websites. Theory application to the development of multi-channel business strategies. Previous coursework in marketing recommended. Offered even-numbered years.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Introduction to social network related theories, practices and analyses. Visualize and analyze social structures, formed from social relationships, interactions, communications, and social media activities. Explore methods for social network data collection and data management, including application on big data. Practical guidelines on conducting S research in social science contexts, including applying S with big data. Previous coursework in statistics recommended. Offered odd-numbered years.
(Typically Offered: Spring)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Individually designed AMD-related projects that reflect the special interests of the student.
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Individually designed AMD-related projects that reflect the special interests of the student.
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Individually designed AMD-related projects that reflect the special interests of the student.
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Individually designed AMD-related projects that reflect the special interests of the student.
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Individually designed AMD-related projects that reflect the special interests of the student.
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Individually designed AMD-related projects that reflect the special interests of the student.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Individually designed AMD-related projects that reflect the special interests of the student.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Individually designed AMD-related projects that reflect the special interests of the student.
(Typically Offered: Fall, Spring, Summer)
(Dual-listed with AMD 4950).
Credits: 3. Contact Hours: Studio 6.
Prereq: Graduate Standing or Permission of Instructor
Creation of an apparel line from target market research to prototypes through the use of manual techniques and CAD technologies. The line is to be included in a professional portfolio and pieces submitted to a juried exhibition. Previous coursework in apparel construction and design recommended.
(Typically Offered: Fall)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Creative Component.
Courses for graduate students:
Credits: 1-3. Contact Hours: Lecture 3.
Repeatable.
Discussion of scholarship and current issues. Topics vary.
Credits: 4. Contact Hours: Lecture 2, Laboratory 4.
Analysis and application of design theory and creative processes, including strategies for solving aesthetic, functional, and/or technology-focused design problems. Creation and dissemination of design scholarship. Offered even-numbered years. (Typically Offered: Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Analysis of cultural and social science theories, concepts, frameworks, and epistemologies applicable to how fashion products, management, and media are produced, distributed, consumed, regulated, and represented. Emphasis on qualitative research, theoretical interpretation, and theory development while centering justice and decolonizing theories. Example theories examined include Black feminist thought, critical race theory, feminist queer crip, tribalcrit, symbolic interaction, and semiotics. Collection, analysis, and interpretation of qualitative data. Offered odd-numbered years. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Instructor Permission for Course
Review of current merchandising theory, research, and methodology. Emphasis on the evaluation and discussion of current and seminal merchandising literature, understanding research processes, interpretation of findings, assessing implications of research for future directions in merchandising, and the development and presentation of original scholarly work. Previous coursework in statistics recommended. Offered even-numbered years.
(Typically Offered: Fall)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Advanced Topcis.
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
EVENT - Event Management Courses
Courses primarily for undergraduates:
Credits: 3. Contact Hours: Lecture 3.
Overview of the event management industries. Techniques and procedures required for designing and implementing successful events. (Typically Offered: Fall, Spring, Summer)
Credits: 2. Contact Hours: Lecture 1.
Prereq: Sophomore classification; AESHM 1110; EVENT 1710; by application only
Event Management sophomore students will be paired with a professional mentor in the event industry. Students will meet in the class and individually with their professional mentor throughout the spring semester. Students will be assessed on their experience through reflection, presentation, and mentor evaluation.
(Typically Offered: Fall, Spring, Summer)
Credits: 3.
Applications of skills in Adobe Suite and other software technologies. Introduction to design elements used within the event management industry with a focus on digital publishing of marketing and promotional materials, wayfinding, and other stationery items. Face-to-face lecture and laboratory work. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Service industry management digital channels and platforms, including media planning, search advertising, social media, and mobile. Students will be introduced to the trending social media management platforms as well as digital marketing management topics of influencer marketing, digital media planning, and content marketing. (Typically Offered: Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
This course introduces student with the knowledge and skills needed to navigate sustainability challenges in service business. Through engaging modules, students will explore global sustainability trends and effective business marketing strategies. By the end of the course, students will be empowered to identify and implement sustainable practices in a service business context. (Typically Offered: Spring, Spring)
Credits: 1-2. Repeatable, maximum of 4 credits.
Prereq: Freshman or Sophomore classification, permission of instructor
Independent study on topics of special interest to the student, facilitated by approved faculty member.Graduation Restriction: No more than 9 credits of EVENT 2900 and EVENT 4900 may be applied towards graduation requirements.
(Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Prereq: EVENT 1710
Overview of the incentive meeting industry. Focus on incentive meeting planning, destination selection, program development, risk management, cultural aspects of destination, incentive meeting execution, and incentive meeting evaluation.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: EVENT 1710
Organization and management of various types of entertainment venues including clubs, theaters, auditoriums, and arenas.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Repeatable.
Prereq: EVENT 1710; Event Management major or minor
Application of event management leadership, communication, strategies, and production to analyze and execute virtual and hybrid events.
Credits: 3. Contact Hours: Lecture 3.
Prereq: EVENT 1710
This course provides an overview of sales marketing management in the event industry and highlights the role of the professional event sales manager in the marketing process. As an event professional, students will identify best sales practices to develop their personal selling style, to build on their strengths, and to create a referral business that delivers results. Principles covered include evaluation of characteristics and skills necessary for success in sales; strategic planning; sales leadership; analyzing customers and markets; designing and developing the sales force; recognize the importance of relationship building; process management; and measurement, analysis, and knowledge management.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Credit or concurrent enrollment in EVENT 1710; Sophomore classification
Application of event management principles to conference and meeting planning. Providing a comprehensive introduction to the key planning elements of the global conference, convention and meetings.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: EVENT 1710
Overview of wedding event industry. Focus on wedding planning processes and implementation, design, and business planning and development.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: EVENT 1710
Provides a comprehensive understanding of the principles underlying event fundraising. Students will be provided with the necessary knowledge and skills to conceptualize and implement a funraising plan, either for their own venture, or for a not-for-profit organization. Through practical exercise, students will have the opportunity to put their fundraising concepts and techniques into practice, gaining valuable insights into the challenges and opportunities of the funding process.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: EVENT 1710
A comprehensive overview of sports and recreation competitions, events, and facilities. Best practices in sports event management, sports organizations, and franchises across the industry. In depth look at athlete and guest services, game day operations, marketing, sponsorship, and post-competition.
(Typically Offered: Spring)
Credits: 1-3. Repeatable, maximum of 6 credits.
Prereq: EVENT Junior or Senior classification; Permission of Instructor
Topics vary each time offered. Graduation Restriction: Maximum of 6 EVENT 3930 credits can be applied to graduation.
(Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Prereq: EVENT 1710
A comprehensive understanding of the strategies, procedures and nuances of planning and executing multinational and multicultural Sports and Entertainment Events that are held outside the U.S. or have large draw from an international audience. Meets International Perspectives Requirement.
(Typically Offered: Spring)
Credits: 1-3. Contact Hours: Lecture 3.
Prereq: EVENT 1710; credit or enrollment in EVENT 3710; Junior classification
Advanced application of event management-provides students with hands-on special event planning experience, an understanding of how events are managed, and confidence in the research, planning, coordinating, marketing, management, financial management, way-finding and evaluation of special events. Event management production, design elements, technical production, stakeholder management, logistics, operations, event marketing and promotion, merchandise, risk management, fundraising, sponsorship, and event assessment.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: EVENT 1710
Sports Marketing is a specialized marketing course that is designed to prepare students to develop skills necessary to address marketing issues specific to the sports industry. This course will analyze the field of sports in terms of the practices, applications, and strategies of mainstream marketing. The subject includes Sponsorship, Endorsements, Licensing, Segmentation of the Sports Market, Promotional Strategy for the Marketing of Sports Products, and Emerging Issues in Sports Marketing. In addition, this class touches on the unique opportunities and challenges associated with marketing in the entertainment industry as an aggregate. To provide students with practical experience addressing sports and entertainment marketing issues, the class is organized around four projects.This course will explore the strategies necessary for success in marketing sports events, products, and services. The course will build knowledge, skills, and a practical understanding of the nature, contexts, and dynamics of sports marketing and critically explore the product, price, promotion, and placement within the sports marketing context.This course emphasizes the exploration of the essentials of effective sports marketing. Topics include the application of marketing principles in the sports arena, licensing issues, sponsorships and endorsements, stadium and arena marketing, broadcasting and media considerations, public policy and sports, and the unique marketing challenges for sport-specific products (football, basketball, baseball, motorsports, etc.) Prerequisites: EVENT 1710.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Repeatable, maximum of 6 credits.
Advanced application event management. Provide leadership and direction for production of a special event including vendor sourcing, contracts, stakeholder relations, logistics, budget management, publicity, operations, choreography, staging, lighting, sponsorship, and food. (Typically Offered: Fall, Spring)
Credits: 3. Repeatable, maximum of 6 credits.
Prereq: EVENT 3710; EVENT 4850; Event Management major
Advanced application event management. Provide leadership and direction for production of an event including vendor and stakeholder relations, budget management, publicity, advertising, choreography, staging, lighting, and food. Graduation Restriction: Maximum of 6 credits may be applied toward graduation.
(Typically Offered: Fall)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Independent study.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Program approval
Independent study.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Independent study.
(Typically Offered: Fall, Spring, Summer)
Courses primarily for graduate students, open to qualified undergraduates:
(Dual-listed with EVENT 4310).
Credits: 3. Contact Hours: Lecture 3.
Prereq: Instructor Permission for Course
The effective execution of an event necessitates the application of suitable tools and techniques to achieve the event's intended business objectives. This course equips students with the knowledge and skills to cater to the escalating requirement for a structured methodology for conducting event business research and integrating the findings into the strategic decision-making process. Students will be exposed to a comprehensive curriculum that covers research design, measurement, sampling, data collection, processing, analysis, and interpretation, thereby preparing them to navigate the multifaceted challenges of the event industry with poise and proficiency.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Advanced meeting and event planning topics including event strategy, event risk and security management, event financial management, event design, event project management, and event tourism strategy. Offered odd-numbered years.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Project-based course that includes analyzing relevant literature in social media and developing, implementing, and assessing an integrated social media marketing strategy in the service business marketing plan. Perspective on digital/social/mobile marketing to appreciate its true value to consumers, to managers, and to other corporate stakeholders.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
This course emphasizes the significance of sustainability in service businesses, with a focus on integrating social, economic, and environmental factors. It examines the impact of sustainability on stakeholders, including consumers and employees, while ensuring business profitability.” Offered even-numbered years.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Instructor Permission for Course
Topics in event management.
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Instructor Permission for Course
Creative component as arranged with instructor.
(Typically Offered: Fall, Spring, Summer)
Courses for graduate students:
Credits: 3. Contact Hours: Lecture 3.
Prereq: Permission of Instructor; Permission of Advisor
Analysis and application of theories and research methodologies in event management and is designed to strengthen students' analytical and critical perspectives to evaluate event management research. Multidisciplinary approach to the areas of sports events, festivals and fairs, conventions and trade shows, mega events, and event tourism. Offered even-numbered years.
(Typically Offered: Spring)
HSPM - Hospitality Management Courses
Courses primarily for undergraduates:
Credits: 3. Contact Hours: Lecture 3.
Introduction to the foodservice, lodging, and tourism components of the hospitality industry. Background information, current issues, and future challenges in various segments of the industry. (Typically Offered: Fall, Spring)
Credits: 1. Contact Hours: Lecture 1.
Introduction to safety and sanitation principles in foodservice operations. Characteristics of food, supplies, and equipment as related to quality, sanitation, and safety are discussed. Application of sanitation principles in restaurants are covered as well. Students must pass a National Sanitation Certification Examination to receive credit. Offered on a satisfactory-fail basis only. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
An overview of the casino gaming industry. Emphasis will be placed on examination of the history and development of gaming, casino operations, casino games, marketing of the core gaming products, and social and economic impacts of the gaming industry. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Introduction to food service operations within the hospitality and event industry. Management concepts, distinct features, sustainability, current issues, and trends. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Introduction to Uniform Systems of Accounts for hospitality industry, profitability, income statements, budgeting, managing cash, accounts receivable and payable, costs control, pricing, and evaluation related to restaurant, lodging, and club industry. Preparation for a hospitality accounting certification exam. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Sanitation and safety principles in hospitality operations. Issues impacting consumers and operators. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Survey course provides a comprehensive overview of the history, current issues, and future trends of the senior living industry. Basics about major aspects of senior living management. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Overview of the global tourism industry: hospitality and related services, destination/ attractions, tourist behaviors, and destination marketing. Introduction to destination mix, socio-economic and cultural impacts of tourism, destination organizations, tourist motivations, destination image, marketing, promotions, tourism distribution system, and the future of tourism. Meets International Perspectives Requirement. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Advanced knowledge, preparation, and service of non-alcoholic beverages applied for cafe operations. (Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 1010
Organization and management of private clubs including city, country, and other recreational and social clubs. Field trip may be required.
(Typically Offered: Spring)
Credits: 1-2. Repeatable, maximum of 4 credits.
Prereq: Freshman or Sophomore Classification. Permission of instructor, advisor, and department chair.
Independent study on topics of special interest to the student, facilitated by approved faculty member.Graduation Restriction: Maximum of 9 credits combined of HSPM 2900 and HSPM 4900 can be applied to graduation.
(Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
An overview of the revenue management in the lodging and food service industry will be provided. Emphasis will be placed on the application of analytical and forecasting techniques to formulate and implement pricing strategies in responses to daily operation complexities. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Laws relating to ownership and operation of hospitality organizations. The duties and rights of both hospitality business operators and customers. Legal implications of various managerial decisions. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 1010 or permission of instructor
Examination of current issues in the attractions and amusement park industry. Emphasis will be placed on development and design along with the functional departments of modern amusement parks and themed attractions.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Introduction to revenue and cost systems in the hospitality industry. Application of principles related to procurement, production, and inventory controls. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Credit or concurrent enrollment in HSPM 1010
Introduction to functional department activities and current issues of lodging organizations with emphasis on front office operations and guest services including reservation activities, forecasting, and auditing exercises.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 2480
Overview of supply and demand, product/service development, consumption, and financials of the senior living industry from a management perspective.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 1330 or 2 cr MICRO; FSHN 1010, FSHN 1110 or FSHN 2140; FSHN 1150 or FSHN 2150; at least junior classification; enrollment in HSPM 3800L
Principles of and procedures used in food production management including menu planning, costing, work methods, food production systems, quality control, and service.
(Typically Offered: Fall, Spring)
Credits: 3.
Prereq: HSPM 1330 or 2 cr MICRO; FSHN 1110 or FSHN 1010 or FSHN 2140; FSHN 1150 or FSHN 2150; at least junior classification; enrollment in HSPM 3800
Application of food production and service management principles and procedures in the program's foodservice operation. Field trip.
(Typically Offered: Fall, Spring)
Credits: 2. Contact Hours: Lecture 2.
Prereq: Must Be 21 Years or Older on First Day of Class
Introduction to history and methods of production for a variety of wines and spirits. Beverage tasting and sensory analysis; product knowledge; service techniques; sales; and alcohol service related to the hospitality industry. Field trip. Must be age 21 or older by first day of class. .
(Typically Offered: Fall, Spring)
Credits: 2. Contact Hours: Lecture 1, Laboratory 2.
Prereq: Must Be 21 Years or Older on First Day of Class
The application of the management principles and procedures related to the sale and service of alcohol, specialty beverages, and cocktails served in the beverage and hospitality industry. Beverage tasting and sensory analysis of products commonly served in the beverage industry. Field trip. Must be age 21 or older by first day of class. .
(Typically Offered: Fall, Spring)
Credits: 1. Contact Hours: Lecture 2.
Prereq: Must Be 21 Years or Older on First Day of Class
Introduction to history and methods of production for a variety of beer, cider, perry, mead, sake and other brewed alcoholic beverages. Beverage tasting and sensory analysis; product knowledge; and service techniques related to the beverage and hospitality industry. Field trip. 8-week course. Must be age 21 or older by first day of class. .
(Typically Offered: Fall, Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Credit or concurrent enrollment in HSPM 3800 and HSPM 3800L
Principles and techniques related to basic management, leadership, and human resource management of foodservices in health care and other on-site foodservice settings. Food safety and sanitation for on-site foodservice operations. Graduation Restriction: Credit for either HSPM 3910 or AESHM 2870 and AESHM 4380 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 3910
Introduction to cost control in foodservice operations: procedures for controlling food and labor variable costs. Application of principles related to food product selection, specification, purchase, and storage in health care and other onsite operations. Interpretation and application of financial records. Graduation Restriction: Credit for either HSPM 3920 or HSPM 2330 and HSPM 3330 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 2, Laboratory 2.
Repeatable.
Intensive 2-to-8-week workshop exploration. Topics vary each time offered. Graduation Restriction: Maximum of 6 credits of HSPM 393 can be applied toward graduation.
Credits: 3. Repeatable.
Introduces students with practical experience working in a realistic bakeshop situation to restaurant kitchens and bakeries. Students will become familiar with producing a variety of baked goods as well as setting up “Mise En Place”, different baking techniques, and dessert plating techniques for the dining room and banquet situations. Focus on weights, measurements, formulas, general baking classifications, handling, and storage of ingredients, safety and handling, production of yeast raised dough products, cakes, cookies, batters, bread, biscuits, muffins, pies, and special dessert preparation. Introduction to various ingredients and how they affect the finished product by giving a tender crumbed and a well-developed crust. The essential basic functions of ingredients and the techniques of scaling, pan preparation, and sifting. (Typically Offered: Fall, Spring, Summer)
Credits: 3. Repeatable.
Introduction to molecular gastronomy as a type of modern and innovative cuisine through both sweet and savory culinary applications. Develop and apply basic and advanced culinary skills. Basic principles of chemistry, biology, and physics and how they can be used in combination with culinary arts techniques to create unique culinary experiences. (Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 3200
Examine current issues within fairs and festivals. Emphasis placed on the evolution of exhibitions to modern day fairs and festivals, along with the processes necessary for operating fairs and festivals.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: ACCT 2840; ECON 1010; HSPM 3330; credit or concurrent enrollment in STAT 1010 or STAT 1040
Fundamental concepts and issues in hospitality finance and investment. Application of financial statement analysis, accounting ratio analysis, and financial instruments in management decision-making.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 1010
Introduction to hospitality technology. Emphasis will be placed on basic computer software and hardware components, property managements, point-of-sales systems; customer relationship management, selecting and purchasing computer systems, electronic distribution systems, and communication networks.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Emphasis on development of management personnel in hospitality organizations. Case studies. (Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: HSPM 3520
Development of business plan and evaluation of business performance in a simulated environment. Operational decision making practices by applying concepts of management, operations, marketing, and finance for a computer-mediated environment.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: AESHM 2380 and AESHM 3400; credit or concurrent enrollment in HSPM 4330
Introduction to strategic management principles and practices with an application of human resources, operations, marketing, and financial management concepts. Case studies.
(Typically Offered: Spring)
Credits: 3. Repeatable.
Supervised work experience with a cooperating firm or organization, documentation of experience, and completion of an internship project. Coursework includes weekly self-reflection and topics related to current issues and career advancement. Employer/experience should be different than employer/experience used for AESHM 1700 and AESHM 2700. Graduation Restriction: No more than 12 credits from AESHM 1700, AESHM 2700, or HSPM 4700 may be applied toward graduation. (Typically Offered: Fall, Spring, Summer)
(Dual-listed with HSPM 5870).
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.
Prereq: HSPM 3800, HSPM 3800L, and HSPM 1330, or ServSafe® Certification
Exploration of the historical and cultural development of the world food table. Creative experiences with U.S. regional and international foods. Application of management and financial principles in food preparation and service in fine dining settings. Meets International Perspectives Requirement.
(Typically Offered: Fall)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Independent Study in Hospitality Management.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Permission of Instructor; Membership in the University Honors Program
(Typically Offered: Fall, Spring, Summer)
Courses primarily for graduate students, open to qualified undergraduates:
Credits: 1-3. Contact Hours: Lecture 3.
Repeatable.
Prereq: Graduate Standing or Permission of Instructor
Focus on teaching and research scholarship involving the hospitality industry.
(Typically Offered: Fall, Summer)
Credits: 1. Contact Hours: Lecture 1.
Repeatable.
Prereq: Graduate Standing or Permission of Instructor
Focus on current research in hospitality industry. Discuss research designs and methods commonly used in hospitality management research; Introduce research proposal development procedures.
(Typically Offered: Spring)
Credits: 1. Contact Hours: Lecture 1.
Prereq: Graduate Standing or Permission of Instructor
Seminar course focused on developing teaching skill, planning career, and practicing professionalism for graduate students in hospitality and tourism management. Introduces and discusses a number of topics regarding the high-impact instructional methods and teaching techniques needs for the future hospitality educators at the college level. Discussion of career planning and professional development for graduate students encompasses the activities and resources that can help students sharpen a skill set to secure their future career as a hospitality educator in the higher education.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Concepts of financial management applied to strategic decision making. Offered odd-numbered years.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Theories of human resources management. Practices and principles related to development of management personnel. Offered odd-numbered years.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Application of marketing principles in developing effective marketing strategies for hospitality, apparel, and retail organizations. Evaluation of multi- dimensional marketing functions in hospitality organizations. Offered even-numbered years.
(Typically Offered: Fall)
Credits: 3. Contact Hours: Lecture 2, Laboratory 2.
Prereq: Graduate Standing or Permission of Instructor
Strategic management process as a planning and decision-making framework; integration of human resources, operations, marketing, and financial management concepts. Offered even-numbered years.
(Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Prereq: Graduate Standing or Permission of Instructor
Tourism theories and research. Overview of tourism industry, tourism theories, methods, and current issues in destination marketing and management and travel behavior. Evaluation of tourism and destination research.
(Typically Offered: Spring)
(Dual-listed with HSPM 4870).
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.
Prereq: Graduate Standing or Permission of Instructor
Exploration of the historical and cultural development of the world food table. Creative experiences with U.S. regional and international foods. Application of management and financial principles in food preparation and service in fine dining settings. Meets International Perspectives Requirement.
(Typically Offered: Fall)
Credits: 1-30. Repeatable, maximum of 3 credits.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 3 credits.
Prereq: Graduate Standing or Permission of Instructor
Special topics in tourism.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 3 credits.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 3 credits.
Prereq: Instructor Permission for Course
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 3 credits.
Prereq: Graduate Standing or Permission of Instructor
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable, maximum of 6 credits.
Prereq: Graduate Standing or Permission of Instructor
Special Topics in Event Management. Graduation Restriction: Only 6 credits of HSPM 5900G can be applied toward graduation.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30.
Prereq: Instructor Permission for Course
Creative component as arranged with instructor.
(Typically Offered: Fall, Spring, Summer)
Courses for graduate students:
Credits: 2. Contact Hours: Lecture 2.
Development of professional written communication with emphasis on abstracts, proposals, and manuscripts. (Typically Offered: Spring, Summer)
Credits: 1-4. Contact Hours: Lecture 4.
Repeatable, maximum of 4 credits.
Advanced administrative problems; case studies in foodservice and lodging organizations. (Typically Offered: Fall, Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Theories and research in financial management with emphasis on financial performance and financing decisions. (Typically Offered: Fall, Summer)
Credits: 3. Contact Hours: Lecture 3.
Research in human resources management with an emphasis on organization or unit administration. (Typically Offered: Fall, Summer)
Credits: 3. Contact Hours: Lecture 3.
Conceptual and theoretical development of marketing strategies. Analytical and critical review of marketing research and industry practices. (Typically Offered: Fall, Summer)
Credits: 3. Contact Hours: Lecture 3.
Analysis and applications of concepts and theories of operations research for lodging operations. (Typically Offered: Spring, Summer)
Credits: 3. Contact Hours: Lecture 3.
Advanced graduate course on tourism and destination theories and research. Analysis and application of theories, research findings, and research methods in tourism and destination management. Offered odd-numbered years. (Typically Offered: Spring)
Credits: 3. Contact Hours: Lecture 3.
Analysis and application of theories, research, and research methods in foodservice operations. Offered even-numbered years. (Typically Offered: Spring)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Prereq: Instructor Permission for Course
Advanced study of current topics in hospitality management.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Prereq: Instructor Permission for Course
Advanced study of current topics in hospitality management.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Prereq: Instructor Permission for Course
Advanced study of current topics in hospitality management.
(Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Advanced study of current topics in hospitality management. (Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Advanced study of current topics in hospitality management. (Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Contact Hours: Lecture 30.
Repeatable, maximum of 30 credits.
Advanced study of current topics in event management and hospitality management. (Typically Offered: Fall, Spring, Summer)
Credits: 1-30. Repeatable.
Prereq: Instructor Permission for Course
Research.
(Typically Offered: Fall, Spring, Summer)