Boston University: Hospitality Administration

Para inscribirse en unas Summer Sessions en Boston University, debes seleccionar 1 o 2 cursos de Summer Sessions. A continuación puedes ver todos los cursos del área Hospitality Administration; contenido y horario.

Recomendamos:
1.- Ver en que sesión (fechas y duración) se imparte cada uno de los cursos de esta área.
2.- Cuando sepas los cursos que más te interesan comprueba el horario para que no se solapen entre ellos.

DURACIÓN       FECHAS                                  SESSION
6 semanas        Mayo 22 – Junio 29                  Session 1
6 semanas        Julio 2 – Agosto 10                  Session 2

REQUISITOS:  Nivel de inglés avanzado

Cursos de Hospitality Administration: 

Precios
CURSO Y ALOJAMIENTO		DURACIÓN		FECHAS		PRECIO
Summer Session		6 semanas.		Jul 2 - Ago 10 // May 22 - Jun 29		Desde 4.865,00 €

HOSPITALITY ADMINISTRATION

Introduction to the Hospitality Industry

Prerequisite for all 200-level SHA courses. An introductory course that presents an overview of the hospitality industry. Topics include chains and franchising ownership and management as well as the inner workings of lodging, food service, and entertainment organizations. The course uses actual industry examples and case studies. 4 cr.

Summer 1 (May 25-June 29):

Mon./Wed. 9 am-12:30 pm
Michael Oshins

Summer 2 (July 5-August 11):

Tues./Thurs. 1:30-5 pm
Stanley Buchin

 

Financial Accounting for the Hospitality Industry

Prereq: SHA HF 100, CAS MA 120. An introductory course in accounting designed to provide students with a basic understanding of the language of business. Examines the basic accounting processes of recording, classifying, and summarizing business transactions. Also provides an opportunity to study elements of financial statements such as assets, liabilities, equity, revenue, and expenses. 4 cr.

Summer 2 (July 5-August 11):

Tues./Thurs. 9:30 am-1 pm
Heung Kwag


Food & Beverage Management

Prereq: SHA HF 100 (or HF 200). Focus is on principal operating problems facing managers in the restaurant industry. Topics addressed include concept development and entrepreneurship, menu analysis, cost control, operational analysis, and customer service processes. Permission required for non-SHA students. 4 cr.

Summer 1 (May 25-June 29):

Mon./Wed. 9 am-12:30 pm
Peter Szende

Human Resources Management for the Hospitality Industry

Prereq: HF 100. Explores contemporary human resources management relative to the hospitality industry, with emphasis on planning, job analysis, recruitment, selection, hiring, placement and ethnic diversity in the workplace. Specifically, the course concentrates on employee motivation, leadership, training, team building, employee performance, and retention. Management philosophies of work compensation, discipline, and labor relations are discussed as they affect current hospitality industry strategies to attract and retain a quality workforce. Permission required for non-SHA students. 4 cr.

Summer 1 (May 25-June 29):

Mon./Wed. 1:30-5 pm
Peter Szende

Lodging Operations and Technology

Prereq: SHA HF100 (or HF200). Provides an introduction to the operations and technology of the rooms division within hotel properties. Explores theoretical principles and operational tactics for management of front office, reservations, housekeeping, and engineering functions. 4 cr.

Summer 1 (May 25-June 29):

Mon./Wed. 1:30-5 pm
Michael Oshins

Managerial Accounting for the Hospitality Industry

Prereq: CAS MA 120, SHA HF 210 or SMG AC 221. After a review of financial-accounting principles, this course examines how financial information is assembled and presented according to the Uniform Systems Accounts for hospitality enterprises. The primary emphasis of the course is on analytical and decision-making uses of financial information, including such topics as cost behavior, leverage, cost-volume-profit analysis, contribution-margin pricing, and budgeting. The course concludes with a review of hotel operating forms, including franchising and management contracts, assessing their impact on financial performance and risk. 4 cr.

Summer 1 (May 24-June 30):

Tues./Thurs. 9 am-12:30 pm
Juyu Ho

Hospitality Facilities Design

Prereq: SHA HF 220, 270. Introduces students to the basic principles of facility planning, layout and design for hotel, dining, kitchen, public and service areas. At the completion of the course, students will be able to explain the design process common to all hospitality facilities, as well as the activities that occur during each phase of this process. 4 cr.

Summer 2 (July 6-August 10):

Mon./Wed. 1:30-5 pm
Christopher Muller and Thomas Galvin

Finance for the Hospitality Industry

Prereq: SHA HF 210, 310 and CAS MA 113 or MA 115. Studies the techniques financial managers and external analysts employ to value the firm and its assets. Topics include financial statement analysis, taxation, discounted cash flow, stock and bond valuation, cost of capital, and capital budgeting. The techniques of discounted cash flow and the command of taxation principles developed in the course are applied to commercial real estate analysis, including hospitality properties. Permission required for non-SHA students. 4 cr.

Summer 2 (July 5-August 11):

Tues./Thurs. 1:30-5 pm
Heung Kwag

Hospitality Leadership

Prereq: HF100 and HF231. Examines leadership and management for the hospitality industry. Using a leadership continuum as a framework, the course explores several different levels of leadership, from a "traditional" leadership role as the head of a major corporation, to the more personal aspect of self-leadership. Several different leadership models are analyzed and applied to the hospitality industry. Leadership tools are explored-hands-on, realistic tools that you will be able to use in your personal life, while in school and in the business world. 4 cr.

Summer 1 (May 24-June 30):

Tues./Thurs. 9 am-12:30 pm
Michael Oshins

Hospitality Strategic Marketing

Prereq: SHA HF 100 and 260 or SMG MK323. Students work with local hotel sales and marketing groups to develop their strategies, plans, and programs for targeted market segments. Case studies and exercises are used to help develop necessary skills. Industry speakers bring the current market reality to the classroom. Permission required for non-SHA students. 4 cr.

Summer 1 (May 24-June 30):

Tues./Thurs. 1:30-5 pm
Stanley Buchin
 

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