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Professors D.E. Hawkins, D. Frechtling, L. Yu (Chair)
Associate Professors L.A. Delpy Neirotti, S. Elliott
Assistant Professors R. Brouard, S. Boo, S. Levy
Professorial Lecturer W.C. Corkern
Assistant Professorial Lecturer E. Zavian
Lecturers L.K. Long, I. Christie
See the School of Business for programs of study leading to the degree of Bachelor of Business Administration and the five-year program leading to the Bachelor of Business Administration and Master of Tourism Administration.
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| 104 |
Introduction to Tourism and Hospitality Management (3) |
Levy |
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Historical overview and survey of the tourism and hospitality industry, with emphasis on the travel market, delivery of hospitality services, professional roles, and emerging trends. (Fall, spring, and summer) |
| 113–14 |
Practicum (3–3) |
Staff |
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Fieldwork, internship, and/or instructional practice, including conference and/or seminar. Admission by permission of instructor. May be repeated once for credit with permission of advisor. (Fall, spring, and summer) |
| 135 |
Sport and Event Business Enterprises (3) |
Delpy Neirotti |
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An overview of business opportunities related to sport and events. Emphasis on sport and event facilities and event management; product manufacturing, merchandising, and licensing; media and publications; and athlete representation. (Fall) |
| 136 |
Sport and Event Marketing (3) |
Delpy Neirotti |
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Application of marketing theories and practices to sport and events. Sponsorship, endorsement proposals, public relations, and promotional campaigns. Prerequisite: BAdm 110. (Spring) |
| 137 |
Issues in Sport and Event Management (3) |
Delpy Neirotti |
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A discussion of policies, procedures, organizational structures, issues, and trends in sport and events, from amateur to professional. (Spring) |
| 143 |
Hospitality Industry Management (3) |
Levy |
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An overview of the basic principles and practices involved in the management, operation, marketing, and financing of hotels, restaurants, and other hospitality goods and services. (Fall) |
| 144 |
Financial Management in the Tourism and Hospitality Industry (3) |
Yu |
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Basic principles of planning and managing tourism resources, developments, and facilities in relation to investment constraints and opportunities. Financial monitoring and control of hospitality facilities and related leisure services. Prerequisite: BAdm 115. (Spring) |
| 145 |
Travel Marketing Communications (3) |
Elliott |
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Review of basic advertising, public relations, and sales techniques, applied to the tourism and hospitality industry. Current practices and case studies. (Spring) |
| 147 |
Passenger Transportation Systems (3) |
Staff |
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Survey of passenger transportation modes. Emphasis on airline operations, marketing communications, and distribution channels. (Fall) |
| 172 |
International Experiences (1 to 6) |
Delpy Neirotti |
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Travel to a foreign country for study of a specific topic. May be repeated for credit with permission of the advisor. (Fall, spring, and summer) |
| 190 |
Special Topics (1 to 3) |
Staff |
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Experimental offering; new course topics and teaching methods. May be repeated once for credit. (Fall, spring, and summer) |
| 199 |
Independent Study (1 to 3) |
Staff |
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Assigned topics. Admission by prior permission of advisor. May be repeated once for credit. (Fall, spring, and summer) |
