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Hospitality Management

This is an archived copy of the 2020-2021 catalog. To access the most recent version of the catalog, please visit http://catalog.iastate.edu.

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Administered by the Department of Apparel, Events, and Hospitality Management

The Hospitality Management program offers study for the degree of Bachelor of Science with a major in hospitality management. As the only 4-year hospitality program in the state of Iowa, the program prepares undergraduate students with essential principles of managing a variety of hospitality organizations, such as hotels, restaurants, clubs, and foodservice companies. Students also develop expertise in managing diverse areas, such as accounting and finance, human resources, marketing, foodservice, tourism, and lodging.

Students get hands-on experience at the Joan Bice Underwood Tearoom, a 105-seat learning laboratory where students take responsibility for meal preparation and service. The Joan Bice Underwood Tearoom is the earliest established student run restaurant that is still in operation on a college campus in the United States.

Our students participate in internships locally, nationally, and internationally with a range of hotels, restaurants, caterers, theme parks, sports facilities, cruise ships convention and visitor’s bureaus, independent businesses, and country clubs. Courses provide students with opportunities to develop and apply management techniques in hospitality organizations. The Hospitality Management curriculum provides students with the opportunity to obtain professional certifications in multiple areas.

The Hospitality Management program mission is to create, share, and apply knowledge to provide hospitality consumers with products, services, and experiences to enhance overall well-being.  We accomplish our mission with a personalized, nationally ranked program. Our students learn in a nurturing, safe, and inclusive environment, with caring faculty with industry experience. 

The Bachelor of Science Degree

Total credits required: 123, including a minimum of 18 credits from the AESHM Department at Iowa State University for the degree. 

Minor in Hospitality Management

The Hospitality Management minor (HSPM) requires the completion of at least 15 credits from the Hospitality Management curriculum. The minor must include at least 6 credits in courses numbered 300 or above taken at ISU. All course pre-requisites must be completed prior to taking the course. All minor courses must be taken for a grade.

Undergraduate Study

The program offers a Bachelor of Science degree in hospitality management. Coursework is planned to provide students with a general education plus professional preparation for supervisory and executive positions in hospitality organizations such as clubs, hotels, dining, theme parks, cruise lines, and casions. Principles of business management are presented, as well as fundamentals of hospitality operations.

Graduates demonstrate leadership characteristics and make decisions based on integrating knowledge of financial, human resources, marketing, and operational principles for managing hospitality operations. They demonstrate best practices in meeting customer expectations and use of technology (e.g., Point-of-Sales systems, property management systems, and revenue management systems) to achieve operational efficiency and effectiveness.

Learning experiences are provided in the quantity food production and service facility of the Hospitality Management program and other approved establishments. Students are required to have a total of at least 800 hours of relevant work experience prior to graduation. Of the 800 hours, 200 hours are required prior to completing one year in the program.

The program offers a concurrent B.S. and M.S. degree that allows students to obtain a B.S. and M.S. degree in hospitality management in 5 years.  Application for admission to the Graduate College should be made in the junior year.

Minor

A minor in Hospitality Management can be earned by successfully completing the following for a total of 15 credits.  The minor must include at least six (6) credits in courses numbered 300 or above taken at Iowa State University.  All course prerequisites must be completed prior to take the course.  All minor courses must be taken for a grade. 

The Hospitality Minor requires students to complete the following courses:

HSP M 101Introduction to the Hospitality Industry3
HSP M 133Food Safety Certification1
HSP M 233Hospitality Sanitation and Safety3
Total Credits7

The remaining eight (8) credits may be selected from the following:

AESHM 238Human Resource Management3
AESHM 287Principles of Management in Human Sciences3
AESHM 340Hospitality and Apparel Marketing Strategies3
AESHM 474Entrepreneurship in Human Sciences3
HSP M 189Introduction to University Dining Services Management1
HSP M 201Casino Management I3
HSP M 230Introduction to Hospitality Performance Analysis3
HSP M 260Global Tourism Management3
HSP M 280Non-Alcoholic Beverages and Café Operations3
HSP M 289Contemporary Club Management3
HSP M 301XHospitality Revenue Management3
HSP M 315Hospitality Law3
HSP M 320Attractions and Amusement Park Administration3
HSP M 352Lodging Operations Management I3
HSP M 383Wine and Spirits in Hospitality Management2
HSP M 383LWine, Spirits, and Mixology Laboratory in Hospitality Management1
HSP M 385X Beer and Brewed Beverages in the Hospitality Industry1
HSP M 433Hospitality Financial Management3
HSP M 437Hospitality and Event Technology Applications3
HSP M 439Advanced Hospitality Human Resource Management3
HSP M 452Lodging Operations Management II3
HSP M 455Strategic Management in Hospitality3

Curriculum in Hospitality Management

Administered by the Apparel, Events, and Hospitality Management Department. Leading to the Bachelor of Science degree.

The curriculum in Hospitality Management develops students as leaders for the hospitality professions.

A minor in Hospitality Management is available; see requirements under Hospitality Management, Courses and Programs.

Students majoring in Hospitality Management are required to earn C- or better in all AESHM and HSP M courses.  Communication Proficiency Requirement:  Grade of C or better in ENGL 150 Critical Thinking and Communication, and ENGL 250 Written, Oral, Visual, and Electronic Composition.

Degree Requirements

10 Communications and Library
ENGL 150Critical Thinking and Communication Grade of C or better required in ENGL 150 and ENGL 2503
ENGL 250Written, Oral, Visual, and Electronic Composition3
LIB 160Information Literacy1
Select one from the following:3
Interpersonal Communication
Professional Communication
Fundamentals of Public Speaking
Total Credits10
9-10 Natural Sciences and Mathematical Disciplines
Select one MATH course from: AESHM 175D required if C+ or lower in MATH credits3
Introduction to Probability
Introduction to Mathematical Ideas
College Algebra
Discrete Mathematics for Business and Social Sciences
Survey of Calculus
FS HN 167Introduction to Human Nutrition3
STAT 101Principles of Statistics3-4
or STAT 104 Introduction to Statistics
Total Credits9-10
9 Social Sciences
ECON 101Principles of Microeconomics3
PSYCH 101Introduction to Psychology3
SOC 134Introduction to Sociology3
Total Credits9
6 Humanities
AESHM 342Aesthetics of Consumer Experience3
Approved courses3
Total Credits6
16-17  Other Professional Courses
ACCT 284Financial Accounting3
AESHM 112Orientation for AESHM1
AESHM 113EProfessional Development for AESHM: Event and Hospitality Management - Directions Learning Community2
or AESHM 213 Transitions: Pre-Professional Strategies and Career Explorations
AESHM 170DSupervised Work Experience I: Hospitality1
AESHM 270DSupervised Work Experience II: Hospitality1-2
AESHM 311ESeminar on Careers and Internships: Event Management and Hospitality Management1
AESHM 411ESeminar on Current Issues: Events and Hospitality1
FS HN 111Fundamentals of Food Preparation2
FS HN 115Food Preparation Laboratory1
HSP M 470Supervised Professional Internship3
Total Credits16-17
49  Hospitality Management Professional Core
AESHM 211Leadership Experiences and Development (LEAD) Spring3
AESHM 238Human Resource Management3
AESHM 340Hospitality and Apparel Marketing Strategies3
HSP M 101Introduction to the Hospitality Industry3
HSP M 133Food Safety Certification1
HSP M 230Introduction to Hospitality Performance Analysis3
HSP M 233Hospitality Sanitation and Safety3
HSP M 315Hospitality Law Spring3
HSP M 333Hospitality Operations Cost Controls3
HSP M 352Lodging Operations Management I Fall3
HSP M 380Food Production Management3
HSP M 380LFood Production Management Experience3
HSP M 433Hospitality Financial Management Spring3
HSP M 439Advanced Hospitality Human Resource Management Fall3
HSP M 452Lodging Operations Management II Spring3
HSP M 455Strategic Management in Hospitality Spring3
HSP M 487Fine Dining Event Management Fall3
Total Credits49
13 Hospitality Management electives
Select from:13
Omni-Channel Retailing
First Year Student Field Study: Hospitality and Event Management
Creativity on Demand Spring
Principles of Management in Human Sciences
Entrepreneurship in Human Sciences
Introduction to University Dining Services Management Spring
Casino Management I Fall
Global Tourism Management
Non-Alcoholic Beverages and Café Operations
Contemporary Club Management Spring
HSP M 301X
Hospitality Revenue Management
Attractions and Amusement Park Administration Spring
Wine and Spirits in Hospitality Management
Wine, Spirits, and Mixology Laboratory in Hospitality Management
HSP M 385X
Beer and Brewed Beverages in the Hospitality Industry
Hospitality and Event Technology Applications Fall
Case Studies in Event Management
EVENT
9-11 Electives

123.0 Total credits

**A student who has not had high school biology is required to take BIOL 101 Introductory Biology.

Hospitality Management, B.S.

Freshman
FallCreditsSpringCredits 
AESHM 1121AESHM 1701 
AESHM 113E2AESHM 2113 
ENGL 1503ECON 1013 
FS HN 1673HSP M 1331 
HSP M 1013HSP M 2303 
SOC 1343PSYCH 1013 
 15 14
Sophomore
FallCreditsSpringCredits 
AESHM 270D1-2ACCT 2843 
ENGL 2503AESHM 2383 
HSP M 2333FS HN 1112 
LIB 1601FS HN 1151 
MATH3HSP M Elective33 
General Elective3Statistics3 
 14-15 15
Junior
FallCreditsSpringCreditsSummerCredits
AESHM 3111AESHM 3403HSP M 4703
HSP M 3333AESHM 3423 
HSP M 3803HSP M 3153 
HSP M 380L3HSP M 4523 
HSP M 3523General Elective3 
Hospitality Management Elective3Humanities3 
 16 18 3
Senior
FallCreditsSpringCredits 
AESHM 411E1HSP M 4333 
HSP M 4393HSP M 4553 
HSP M 4873Hospitality Management elective3 
SP CM 3General Electives4 
Hospitaity Management Elective4  
 14 13
Total Credits: 122-123

Graduate Study

The Hospitality Management program offers work for the Master of Science and Doctor of Philosophy degrees in hospitality management. Graduates of the program are able to interpret trends and adapt operating practices of hospitality organizations to changing economic, social, political, technological, and environmental conditions. The Master's degree program is designed to prepare individuals for managerial and leadership positions in industry, business, and non-profit organization; teaching careers; and continued graduate study.

The doctoral program is designed to prepare individuals to teach in programs at the university lefel; provide leadership in non-profit organizations; and/or conduct advanced research at the corporate level or with research firms.

A degree in hospitality management is the usual background for graduate study; however, applicants with preparation in dietetics, business, or closely related fields are encouraged to apply. PhD applicants must have two (2) years of professional work experience in the field.

The Master of Science degree requires either a thesis or non-thesis (creative component) project. Students also are required to take three core courses out of the four offered in the core areas (human resources, financial management, marketing, and strategic management).

The PhD program requires a minimum of 72 credits, up to 30 of which may be applied from the Master’s degree. All PhD students take a minimum of 15 research/dissertation credits.

Expand all courses

Courses

Courses primarily for undergraduates:

(3-0) Cr. 3. F.S.


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.

(1-0) Cr. 1. F.S.


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.

(1-0) Cr. 1. Alt. S., offered even-numbered years.


Overview of management concepts and distinct features of university dining services.

(3-0) Cr. 3. F.


An overview of the 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.

(3-0) Cr. 3. F.S.


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.

(3-0) Cr. 3. F.S.


Sanitation and safety principles in hospitality operations. Issues impacting consumers and operators.

(3-0) Cr. 3. F.S.


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.

(3-1) Cr. 3. F.S.

Prereq: HSP M 101, HSP M 133
Advanced knowledge, preparation, and service of non-alcoholic beverages applied for café operations.

(Cross-listed with EVENT). (3-0) Cr. 3. F.S.

Prereq: HSP M 101
Organization and management of private clubs including city, country, and other recreational and social clubs. Field trip may be required.

Cr. 1-2. Repeatable, maximum of 4 credits. F.S.SS.

Prereq: Freshman or Sophomore classification. Permission of instructor, adviser, and department chair.
Independent study on topics of special interest to the student, facilitated by approved faculty member. Maximum of 9 credits combined of HSP M 290 and HSP M 490 can be applied to graduation.

(3-0) Cr. 3. S.

Prereq: HSP M 101
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.

(Cross-listed with EVENT). (3-0) Cr. 3. S.

Prereq: HSP M 101 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.

(3-0) Cr. 3. F.

Prereq: Credit or enrollment in HSP M 380, HSP M 380L; 3 credits MATH and HSP M 230
Introduction to revenue and cost systems in the hospitality industry. Application of principles related to procurement, production, and inventory controls.

(3-0) Cr. 3. F.

Prereq: Credit or enrollment in HSP M 101
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.

(3-0) Cr. 3. F.S.

Prereq: HSP M 133 or 2 cr MICRO; FS HN 111 or FS HN 214; FS HN 115 or FS HN 215; at least junior classification; enrollment in HSP M 380L
Principles of and procedures used in food production management including menu planning, costing, work methods, food production systems, quality control, and service.

(1-6) Cr. 3. F.S.

Prereq: HSP M 133 or 2 cr MICRO; FS HN 111 or FS HN 214; FS HN 115 or FS HN 215; at least junior classification; enrollment in HSP M 380
Application of quantity food production and service management principles and procedures in the program's foodservice operation.

(2-0) Cr. 2. F.S.

Prereq: Must be at least 21 years old
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.

(0-2) Cr. 1. F.S.

Prereq: HSP M 383 or concurrent enrollment. Must be at least 21 years old.
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.

(3-0) Cr. 3. F.

Prereq: Credit or enrollment in HSP M 380, HSP M 380L
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. Credit for either HSP M 391 or AESHM 287 and AESHM 438 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.

(3-0) Cr. 3. S.

Prereq: HSP M 391
Introduction to cost control in foodservice departments: procedures for controlling food, labor, and other variable costs. Application of principles related to food product selection, specification, purchase, and storage in health care and other onsite operations. Credit for either HSP M 392 or HSP M 233 and HSP M 333 may count toward graduation. Not accepted for credit toward a major in Hospitality Management.

Cr. 1-3. Repeatable, maximum of 6 credits. F.S.SS.

Prereq: HSP M Junior or Senior Classification and Permission of Instructor.
Intensive 2 to 8 week workshop exploration. Topics vary each time offered. Maximum of 6 credits of HSPM 393 can be applied toward graduation.

(3-0) Cr. 3. S.

Prereq: HSP M 333; ACCT 284; ECON 101; credit or enrollment in STAT 101
Fundamental concepts and issues in hospitality finance and investment. Application of financial statement analysis, accounting ratio analysis, and financial instruments in management decision-making.

(3-0) Cr. 3. F.

Prereq: HSP M 101
Introduction to hospitality and event 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.

(3-0) Cr. 3. F.

Prereq: AESHM 238
Emphasis on development of management personnel in hospitality organizations. Case studies.

(3-0) Cr. 3. S.

Prereq: HSP M 352
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.

(3-0) Cr. 3. S.

Prereq: AESHM 238 and AESHM 340; credit or enrollment in HSP M 433
Introduction to strategic management principles and practices with an application of human resources, operations, marketing, and financial management concepts. Case studies.

Cr. 3. Repeatable. F.S.SS.

Prereq: AESHM 270, AESHM 211, 9 credits in HSP M, and minimum 2.0 GPA; permission by application; junior or senior classification; employer location should be different than employer/location used for AESHM 170 and AESHM 270
Supervised work experience with a cooperating firm or organization. No more than 12 credits from AESHM 170, AESHM 270, and HSP M 470 may be applied toward graduation.

(Dual-listed with HSP M 587). (2-3) Cr. 3. F.

Prereq: HSP M 380, HSP M 380L, and HSP M 133, or ServSafe(r) 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.

(Cross-listed with AN S, FS HN, VDPAM). (1-0) Cr. 1. S.

Prereq: Credit or enrollment in FS HN 101 or FS HN 272 or HSP M 233; FS HN 419 or FS HN 420; FS HN 403
Capstone seminar for the food safety minor. Case discussions and independent projects about safety issues in the food system from a multidisciplinary perspective.

Cr. arr. Repeatable.

Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program

Cr. arr. Repeatable.

Prereq: Sections B-E: Program approval
Independent Study in Hospitality Management.

Cr. arr. Repeatable.

Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program

Cr. arr. Repeatable.

Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program

Cr. arr. Repeatable.

Prereq: Sections B-E: Program approval; Section H: Full membership in Honors Program

Courses primarily for graduate students, open to qualified undergraduates:

(0-1) Cr. 1. F.SS.


Focus on teaching and research scholarship involving the hospitality industry.

(0-1) Cr. 1. Repeatable. S.SS.


Focus on current issues related to the hospitality industry.

(3-0) Cr. 3. Alt. F., offered even-numbered years.

Prereq: HSP M 433
Concepts of financial management applied to strategic decision making.

(3-0) Cr. 3. Alt. S., offered odd-numbered years.

Prereq: AESHM 238
Theories of human resources management. Practices and principles related to development of management personnel.

(3-0) Cr. 3. Alt. F., offered even-numbered years.

Prereq: AESHM 340
Application of marketing principles in developing effective marketing strategies for hospitality, apparel, and retail organizations. Evaluation of multi-dimensional marketing functions in hospitality organizations.

(3-0) Cr. 3. Alt. S., offered even-numbered years.

Prereq: Courses in MKT, FIN, MGMT, and HSP M. Permission of instructor
Strategic management process as a planning and decision-making framework; integration of human resources, operations, marketing, and financial management concepts.

Cr. 3. Alt. F., offered odd-numbered years.

Prereq: HSP M 260 or equivalent
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. NA

(Dual-listed with HSP M 487). (2-3) Cr. 3. F.

Prereq: HSP M 380, HSP M 380L, and HSP M 133, or ServSafe(r) 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.

Cr. arr. Repeatable, maximum of 3 credits.

Prereq: 9 credits in HSP M at 400 level or above; application process
Topics in hospitality management.

Cr. arr. Repeatable, maximum of 3 credits.

Prereq: 9 credits in HSP M at 400 level or above; application process.

Cr. arr. Repeatable, maximum of 3 credits. F.S.SS.

Prereq: 9 credits in HSP M at 400 level or above; application process
Special topics in tourism.

Cr. arr. Repeatable, maximum of 3 credits.

Prereq: 9 credits in HSP M at 400 level or above; application process.

Cr. arr. Repeatable, maximum of 3 credits.

Prereq: 9 credits in HSP M at 400 level or above; application process.

Cr. arr. Repeatable, maximum of 3 credits.

Prereq: 9 credits in HSP M at 400 level or above; application process.

Cr. arr. Repeatable, maximum of 6 credits. F.S.SS.

Prereq: 9 credits in HSP M or EVENT at 500 level or above; application process
Special Topics in Event Management. Only 6 credits of HSP M 590G can be applied toward graduation.

Cr. arr.


Creative component as arranged with instructor.

Courses for graduate students:

(2-0) Cr. 2. S.SS.

Prereq: Enrollment in PhD program
Development of professional written communication with emphasis on abstracts, proposals, and manuscripts.

Cr. arr. Repeatable, maximum of 4 credits. F.S.SS.

Prereq: Permission of instructor; enrollment in PhD program
Advanced administrative problems; case studies in foodservice and lodging organizations.

(3-0) Cr. 3. Alt. S., offered odd-numbered years.

Prereq: HSP M 433; Enrollment in PhD program
Theories and research in financial management with emphasis on financial performance and financing decisions.

(3-0) Cr. 3. Alt. F., offered odd-numbered years.Alt. SS., offered even-numbered years.

Prereq: HSP M 538; Enrollment in PhD program
Research in human resources management with an emphasis on organization or unit administration.

(3-0) Cr. 3. Alt. F., offered odd-numbered years.Alt. SS., offered odd-numbered years.

Prereq: HSP M 540; STAT 401. Enrollment in PhD program
Conceptual and theoretical development of marketing strategies. Analytical and critical review of marketing research and industry practices.

(3-0) Cr. 3. Alt. F., offered odd-numbered years.Alt. SS., offered even-numbered years.

Prereq: Enrollment in PhD program
Analysis and applications of concepts and theories of operations research for lodging operations.

(3-0) Cr. 3. Alt. F., offered even-numbered years.Alt. SS., offered odd-numbered years.

Prereq: Enrollment in PhD program
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.

(3-0) Cr. 3. Alt. S., offered even-numbered years.Alt. SS., offered odd-numbered years.

Prereq: Enrollment in PhD program
Analysis and application of theories, research, and research methods in foodservice operations.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS.

Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS.

Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS.

Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS.

Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS.

Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS.

Prereq: Enrollment in PhD program, application process
Advanced study of current topics in hospitality management.

Cr. arr. Repeatable, maximum of 2 times. F.S.SS.

Prereq: Enrollment in PhD program, application process
Advanced study of current topics in event management and hospitality management.

Cr. arr. Repeatable. F.S.SS.

Prereq: Enrollment in PhD program
Research.