Develops writing, oral and critical analysis skills needed to link sustainability to ethics in hospitality management. Covers current issues that involve hospitality management, ethics and society. Students develop a learning plan that integrates their Sustainable Hospitality Management concentration, capstone and internship interests, and personal and professional goals. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: (BUS 201 and BUS 203) and (GE Area A1 and A2 and A3)]
Units: 2
Focuses on management issues and implications on ecotourism businesses. Topics include examining basic elements of ecotourism, the ecotourism market and market trends, green guidelines for operating a successful ecotourism business, ecotourism certification processes, and the special needs of eco-tourists and local communities. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: ENVS 201 and (BUS 305 or ENVS 284 or SBS 251)]
Units: 4
Examines trends and issues that impact the world's coastal & ocean areas and their impacts to tourism and hospitality. Scientific, economic, social, legal and political aspects of issues are discussed & case studies are used to illustrate the challenge of linking data with regulatory & management decisions in the industry. Topics include coastal development, climate change adaptation, coastal hazards, and community impacts. (Sections may be offered as classroom
Units: 4
Builds connections between protected areas and eco-tourists. Fosters personal relevance of and appreciation for a natural area leading to behavioral changes among visitors to ecotourism areas and attractions. Examines philosophies, methods, ethics, research, and controversies involved with modern interpretation practices in the context of ecotourism. Students synthesize course topics into hands-on experiential learning. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: ENVS 201 and (BUS 305 or ENVS 284 or SBS 351)]
Units: 4
Involved an in-depth investigation of the unique challenges and opportunities faced by business managers in the event management industry from a sustainable perspective. Relevant business theories and frameworks (finance, economics, marketing, management) are applied to topics, including the use of materials that reduce the carbon footprint of the event, selection of venues, transportation, and vendors. (Sections may be offered as classroom
Units: 4
Offers a complete approach to the operation of hotel and resort properties. Focuses on sustainable and responsible initiatives, technological change, and unique operational challenges. Reviews history and conceptual development of hotels and resorts and future considerations and outlook for the industry in issues such as the hiring and management of seasonal employees and the development of sustainable opportunities. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: ENVS 201 and (BUS 311 or BUS 312)]
Units: 4
Focuses on safeguarding clients from food-borne illnesses, providing safe sustainable environments, examining guidelines for healthy nutrition in menu planning, and sourcing local fresh products. (Sections may be offered as classroom-based, hybrid or online courses.) [(Prereq: HOSP 482) and (Coreq: HOSP 484)]
Units: 2
Investigates cost control principles and their management and application to hospitality operation costs, including exploration of food, beverage, labor, and material cost controls from a sustainable and strategic perspective. Active problem solving and practical applications, such as income statements and balance sheets, are used. (Sections may be offered as classroom-based, hybrid or online courses.) [(Prereq: HOSP 482) and (Coreq: HOSP 483)]
Units: 2
Studies a particular topic in the major. May be repeated for credit when topics vary. (Offered only as interest warrants; sections may be offered as classroom-based, hybrid, or online courses.) (Credit/No Credit Available) (Prereq: Junior or Senior Standing)
Units: 1 to 6
Independent study under the direction of a faculty member. The student must prepare a study proposal approved by the appropriate faculty member and major advisor prior to registration. (Offered only as interest warrants; sections may be offered as classroom-based, hybrid, or online.) [Prereq: (BUS 304 and BUS 305 and BUS 306) and (Junior or Senior Standing)]
Units: 1 to 6
Helps the student acquire and develop the knowledge, skills, and understanding needed to fulfill major specific learning outcomes. Develops a community of learners to assist students in completing their Individual Learning Plans (ILP). Faculty member helps students clarify potential hotel/resorts sites and internship agreements. The student must prepare an internship application and an approved learning outcomes proposal before registering. (Sections may be offered as classroom-based, hybrid or online courses.) (Prereq: BUS 304 and BUS 305 and BUS 306 and BUS 307)
Units: 3
Capstone course integrating all core courses into strategic analysis case, simulation, and/ or applied research project in sustainable hospitality. Describes strategic management theory and practice, strategy formulation process, and implementation and evaluation activities. (Sections may be offered as classroom-based, hybrid or online courses.) [Prereq: BUS 308 and (BUS 311 or BUS 312) and (HOSP 471 or HOSP 481)]
Units: 4