Hotel & Tourism Management (TCHT1-UC)

Contemporary tourism can be seen as a pinnacle of human mobilities: not only is tourism defined by mobility and travel, those mobilities also affect destinations. Changes in tourism demand can affect how tourism is ‘performed’ and presented, how it affects heritage and culture, how gender and race relationships are shaped. This course explores the principles and concepts of tourism from the perspective of social science theories. The module covers a range of social science disciplines with a view to developing students’ multi-disciplinary social science approach to understanding the significance and role of tourism in contemporary society.

This course will examine the challenges and opportunities associated with starting a new hospitality or tourism business venture. Emphasis will be on planning and developing a hospitality or tourism business as either a private or non-for-profit venture. Topics include fundamentals of entrepreneurship, business planning and development strategies, tax policies, legal forms of ownership, sales techniques and marketing strategies. The incorporation of case studies will be used throughout the semester. The final class project will be the development of an entrepreneurial business plan.

The course will be a survey of lodging industry history, practices and trends through a review of supply and demand segments, suppliers, operators and owners in this sector. The various organizational structures, including franchisors, REITS, and third-party lodging management will be discussed relative to ownership objectives. Topics to be covered include: operation of hotel departments and functions such as human resources, food and beverage, rooms, revenue management, engineering and maintenance, technology, sales and marketing and accounting.

An examination of various financial instruments, structures, and strategies by which hospitality and tourism businesses operate. Topics to be covered include: basic financial concepts; reporting requirements for the hotel and tourism industries; methods of raising capital; the time value of money; budgeting; and forecasting; sources and uses of working capital; and differences between not for profit accounting and capital accounting. Students will use professional hotel and tourism business software.

An introduction to accounting principles, instruments, and structures by which hotel and tourism businesses operate. Topics to be covered include: basic accounting concepts and principles, not for profit accounting principles, the creation of journal entries, balance sheets, income statements, owners equity statements, statements of cash flow and their importance in making informed business decisions. Student's will identify, record, and post accounting data using appropriate accounting and business software.

Innovation and new service development are important to build any business, and sustain its growth. Innovation can also accelerate the shift towards more sustainable production and consumption patterns. In this course, students gain an in-depth understanding of the role of innovation, and the strategic applications of technology in the hospitality and tourism sectors. The course builds skills and practical knowledge that is necessary to operate, succeed and stay competitive in today’s tech-enabled business environment. The course exposes students to concrete technology applications, tools and products utilized throughout the customer journey.

This course examines both traditional and new approaches for achieving operational competitiveness in service businesses. Various hospitality and travel and tourism businesses are examined. The course addresses strategic analysis and operational decision making, with emphasis on the latter. Topics include the service concept and operations strategy, the design of effective service delivery systems, productivity and quality management, queuing theories applied to services, capacity planning, and the impact of information technology.

"Data-informed decision-making allows us to be confident in the fairness of our conclusions and prevents bias from influencing them. Understanding the sources and types of data, basics of data analytics, visualization, and interpretation are paramount skills in contemporary society: they play a role in recognizing disinformation, and can increase the success and effectiveness of business strategies and public policy. This course will provide students with an introduction to data analytics and visualization techniques. The course reviews various techniques and tools for generating insights from empirical data as well as presenting these insights in a visually compelling manner."

An examination of the role of human resource management in hospitality and tourism operations from social, legal, competitive, and global perspectives. Topics include: human asset planning, recruiting, selecting, hiring, orienting, training, retaining, motivating, developing, compensating, evaluating, and supporting employees. Legislation, regulations, labor unions, and organizational needs will be discussed from the perspective of both functional and strategic approaches.

An examination of marketing and sales concepts as applied to the hospitality and tourism industries with an emphasis on competitive and brand analysis, segmentation, revenue management, customer relationship management, traditional and contemporary promotional tactics, and sales. Topics to be covered include: marketing principles and trends, sales strategies, market positioning, product and service development, advertising and public relations, the sales cycle, strategic planning, internet marketing, transient vs. group sales processes, and distribution channels.

This course will focus on the knowledge and skills required to be a successful sales person with emphasis on the variety of sales positions within the hotel and tourism industry. The course will focus on sales techniques and service in the hospitality/tourism industry, understanding the buyer, understanding the product, sales cycle of success, advancing the sale, selling by telephone and in person, negotiations and contracts, and strategies for success.

An analysis of the challenges and processes involved in leading a hospitality team or organization, as well as promoting solutions to stakeholders and the public at large. Topics to be covered include: leading, managing, negotiating, planning for emergencies, team building, motivating, and communicating in a multicultural, changing global industry environment. Students will analyze at least one major industry case.

This course explores the structures, cultures, and the goals of organizations with the purpose of developing effective strategies for managing the customer experience. The active management of the customer experience requires thorough analysis of customer demands, expectations, and needs. The creation of strategies to assess and satisfy customer demands and needs are the basis of a systematic approach to customer relationship management. Topics to be covered include: customer behaviors and expectations, service delivery strategies, customer value, guest satisfaction, service quality, continuous improvement processes, customer communication skills, technological applications, and reward and loyalty programs.

A review of statutes, regulations and case law and their application to hospitality and tourism operations. Topics covered include: basic legal principles and procedures; the hotel-guest relationship; laws regarding food and beverage operations; legal standards of employee contracts; government regulations; management and franchise agreements; and commercial and case law. Emphasis is placed on understanding negotiations, mediation, arbitration, and contract relationships between unions and management, as well as hospitality and tourism vendors, suppliers, and concessionaires.

A review of the processes of obtaining and analyzing relevant, reliable, valid, and current information necessary for the examination of hospitality and tourism industry practices and trends. Topics to be covered include: assessing scholarly research, analyzing industry reports, staying current with industry trends, designing a coherent research project, analyzing data, and applying research findings to specific managerial problems.

An examination of business fundamentals and strategies, management principles and organizational structures from business, human, legal, global and financial perspectives. The course covers key areas of business fundamentals including human resources, leadership, employee motivation, consumer behavior, pricing, distribution, business ethics, business lifecycles, risk analysis, franchising and management contracts, industry best practices and government regulations. Students will apply Blue Ocean Strategy principles into a hospitality or tourism business.

An examination of the principles of organizing, operating, financing and operating single and mixed use projects from the perspectives of business operators, investors, and owners. Topics covered include: project finance, market analysis, facility contracts, leaseholder agreements, models of mortgages and public financing, sources of capital and their impact on projects, and public and private partnerships. A case study analyzing a particular project will be integrated into the course.

An analysis of the challenges faced and skills necessary in running a small organization or making changes within a large one from the perspectives of marketing, finance, law, and human resources. Topics covered included: the principles and procedures for starting a business, changing corporate structures, franchising, media strategies, making businesses successful over the long term, making effective changes in organizations, leading an organization, and the dimensions of entrepreneurial behavior.

A three hundred (300) hour supervised and structured work experience in a hospitality, tourism, or sports organization under the supervision of a Faculty Advisor. Students meet with a Faculty Advisor to set written objectives, engage in online discussions with other students, and complete a written assessment of their learning outcomes. In addition, students are required to submit an evaluation from their internship work experience supervisor for each 150 hours of their internship. Students will work for one hundred fifty (150) hours at one company or organization and one hundred fifty (150) hours at another. To complete three hundred (300) hours at a single organization, students will need to obtain the approval of their Faculty Advisor. This course must be completed in one semester or two consecutive semesters (fall/spring, spring/summer, summer/fall). This course is a pass/fail course. The course must be taken twice.

A supervised and structured work experience in a hospitality, tourism, or sports organization under the supervision of a Faculty Advisor. Students may register for this course three times. Students registering for one unit (300 hours) should complete the course work in one semester or two consecutive semesters. Students can also complete two units (600 hours) in one semester or two consecutive semesters. Students meet with a Faculty Advisor to set objectives, engage in online discussions with other students, and complete a written assessment of their learning outcomes. In addition, students are required to submit an evaluation from their internship work experience supervisor for each one hundred fifty (150) hours of their internship. Students registered for three units must also prepare a presentation for fellow students and faculty that provides an overview of the company, the work experience, and learning outcomes in addition to other course assignments. The presentation will be accompanied by a written analysis of the current status of the company, the industry sector, and professional outlook for the future of the firm. This course is a pass/fail course. The course may be taken for one unit, two units, or three units.

An introduction to college and to the educational culture, policies, procedures, resources, and programs of the Tisch Center and New York University. Topics to be covered include: self assessment, educational goals, study skills, an introduction to library resources, the process of finding materials, and a tour of University resources, including the Bobst Library.

An explanation of and preparation for Internship I and II. Topics to be covered include: identifying professional skills and interests, writing resumes, preparing cover letters, basic interviewing, searching for an internship, networking skills, writing business letters, and learning business etiquette.

An introduction to public speaking and interviewing. Topics to be covered include: preparing formal and informal speeches, platform skills, presenting ideas, presenting yourself professionally, and interviewing skills. Students will revise their resumes, participate in mock interviews, and make a public presentation.

An examination of the process of transitioning from college to full-time career positions or graduate school. Topics to be covered include: selecting job opportunities, continuing professional education, balancing personal and professional lives, managing transitions, identifying role models, and managing career and finances. Students will update their resumes and networking databases.

This course provides students with an opportunity to work in a hospitality, travel and tourism or event management enterprise.  Building a career requires appropriate industry work experience to strengthen the student’s knowledge and skill formed in the classroom. Students in this course are expected to complete a minimum of three hundred hours (300) of work experience approved by the Tisch Center.

This course provides students with an opportunity to work in a hospitality, travel and tourism or event management enterprise. Building a career requires appropriate industry work experience to strengthen the student’s knowledge and skill formed in the classroom. Students in this course are expected to complete a minimum of three hundred hours (300) of work experience approved by the Tisch Center.

This course provides students with an opportunity to work in a hospitality, travel and tourism or event management enterprise. Building a career requires appropriate industry work experience to strengthen the student’s knowledge and skill formed in the classroom. Students in this course are expected to complete a minimum of three hundred hours (300) of work experience approved by the Tisch Center.

This course builds on the initial exposure to the hotel industry introduced in prior classes, summer jobs, and internships. All of the operating departments are presented, along with detailed guidance on the most important elements of daily operation. Students will learn both qualitative and quantitative techniques for the proper evaluation and control of various departmental functions throughout the entirety of the guest cycle.

This course focuses on the management of the physical plant from a design and maintenance perspective. Physical space and furnishings impact the image of the property, the experience of the guest, and the return on investment. The concepts of form and function are explained in relationship to service. Special emphasis is given to preventative maintenance programs, energy management, basic building systems design and operation, security and control efforts, and coordination within the facility and other departments.

An examination of the challenges in operating food and beverage outlets as well as on- and off-premise catering. Topics to be covered include: menu development, beverage operations, levels and types of service, structures of kitchens and dining rooms, in-room dining, marketing, customer service, purchasing, inventory management, labor scheduling, pricing, costing, and the role of the food and beverage manager. Actual case studies of operations will be used.

An examination of the planning strategies, production realities, and technology involved in staging a variety of events or meetings. Topics to be covered include: needs assessment, budgeting, planning and coordinating, design and preparation, staffing, equipment management, video and film production, and vendor negotiating and contracting.

This course examines the principles and practices of brand management with special focus on the hospitality, tourism, and sports industries. The course is organized around brand management decisions that must be made to build, measure, and manage brand equity. Particular emphasis is placed on understanding psychological principles at the customer level that will improve managerial decision-making with respect to brands. The course will provide the appropriate theories, models, and other management tools to make better branding decisions. Topics to be covered include brand equity and brand positioning, elements of brand marketing programs, brand performance measures, brand management strategies, and global branding.

An examination of the principles and practices involved in hospitality industry pricing strategies from economic, systems, marketing, distribution, and brand perspectives. Topics to be covered include: yield management, technological trends, pricing theory, benchmarking and reporting matrices, transparency in group and transient market pricing, hurdle rates, pricing fences, and the process of competitive analysis. Current hotel software will be used.

This course examines the evolution of the distribution of hospitality and tourism products. The increasing complexity and sophistication of distribution requires that managers be able to define the issues and challenges associated with successful channel management. Topics include: distribution intermediaries, channel optimization, pricing integrity, dynamic packaging, competitive distribution analysis, and integration of marketing in distribution outlets. Negotiation of third-party providers, technological enhancements, and group and transient systems are examined.

Understanding how hotel hospitality properties compete for customers and revenue is critical to business success. Unlike office building or shopping centers with multi-year leases, hotels compete for customers every night. Further, hotels differentiate themselves on the basis of quality, style, service, and other factors. This course will examine in detail how markets attract visitors and how compete for those visitors and their travel dollars. The course will end with an introduction to modeling operating revenues and expenses.

This course provides an overview of the planning and development of hospitality facilities and, more broadly, the process of creating economic value. The goal is not to produce engineers but to enable students to understand the development process, manage parties contributing to a project, evaluate physical planned facilities, and match property to market opportunities.

Knowledge of investment analysis and financing is a vital necessity in lodging development and property acquisition. This course will focus on the various investment and financial analysis methods used in deciding on the investment in lodging projects. Topics will include cash flow analysis as it relates to property investment, methods of measuring the rate of return, income-property analysis, exploration of public and private markets, equity and debt sources of funds, and the use of software programs as a tool for financial analysis.

This course explores the issues, techniques and strategies involved in investment analysis and financing of lodging development and acquisitions necessary to achieve success in developing, owning and operating lodging assets. The course will include general and industry specialized investment and financial analysis methods including current asset performance, prospective performance and the application of time value of money concepts, ratio analysis and capital budgeting. Topics to be covered include: success attributes, risk evaluation, market analysis, cash flow analysis and preparation, break-even, degree of operating leverage, rates of return, appraisal and valuation, debt, equity and lease financing, public-private ventures, taxation, portfolio theory, exit strategies and use of specialized software.

Inherent in the development of creative tourism products is the research and analysis of the local community and the potential customers. This course provides an overview of the role of the community as a collection of businesses that create sales of goods and services to tourists and consumer segments defined by age, values, ethnicity cultures, etc. No longer are visitors passive when they discover a new destination, they seek new products and experiences that are authentic and based on local attributes. At the same time visitors look for an opportunity to learn about local creative tourism products and one of a king experience that reflects the community resources or the area they are visiting. Creative tourism is one of the latest trends for visitors to discover something new and be an active participant with the local residents who share their community values which include authenticity, shared beliefs, quality and diversification of products. Creative community tourism can be developed through strategic planning based on local natural and cultural resources as part of a plan for sustainable community tourism development.

This course offers students a unique look behind the scenes at the leading hotels, restaurants and destinations (museums, recreation and sports venues, points of interest and shopping districts) to explore the how the business of hospitality and tourism works in New York City and how it helps create and maintain the vitality of this global destination city, welcoming more than 50 million visitors annually. The approach will include site visits to leading hotels, restaurants and venues to understand the range of services and opportunities offered, guest lectures from leading governmental, tourism and entrepreneurial leaders on what the hospitality and tourism field is, means and why New York is one of the global centers for new ideas in the field and classroom experiences that make use of New York as a laboratory for hands-on learning. Learning Objectives A student completing this will be able to: 1. Identify the various types of hospitality and tourism businesses and venues in New York 2. Define the economic scope of the hospitality and tourism marketplace in New York 3. Differentiate between luxury, mid-tier and discount brands and services 4. Describe the various departments in a major full-service hotel 5. Analyze the relationship between NYC and Co and the various hospitality and tourism business partners it serves Students completing this course would receive credit in the Tisch Center.

An examination of the development of sports tourism, including the challenges of developing and operating sports events and venues for mega events. Topics to be covered include: the historical development of events and venues; the nature of special mega events; the infrastructures of tourism events; the financial, facility, environmental, and planning aspects of large scale events; volunteer management; and the economic and socio-cultural impacts of sport tourism.

This course provides students with an understanding of the foundations and applications of destination marketing, branding and placemaking. In an increasingly competitive tourism market, destinations need to adopt a highly targeted, consumer research-based, multi-agency marketing and branding approach, that offers differentiation and uniqueness while staying authentic to the destination’s assets and local community. Using case study examples from global destinations, this course will review the process involved in building a successful branding strategy, from market research to tactics.

This course examines the formulation and evaluation of tourism policy at the national and international level, and the implementation of policy as it relates to planning and management of destinations. Students will explore the roles and responsibilities of the public sector in the tourism arena, the policy development process, and the impact of policy decisions on local communities, the local environment and tourists. In urban settings, the role of tourism in urban renewal and gentrification will be explored. Ethical challenges in tourist destinations that are known for sex tourism or dark tourism will be explored. Finally, the course will review inclusive tourism planning in social and accessible tourism.

An analysis of the issues involved in developing destinations and tourism products that are sensitive to the natural and cultural resources of the area. Topics to be covered include: sustainable development; rural tourism; poverty tourism; heritage and cultural tourism; adventure tourism; and urban tourism.

This course examines festivals and cultural events, and how they can motivate travel, generate unique experiences, create positive images of destinations and act as a catalyst for investment and/or development. We will examine events ranging from food festivals, parades and carnivals to hallmark cultural events including art exhibitions and music festivals. Students will analyze the role of marketing and communications, environmental planning, and the increasing role of public/government and private/investor entities throughout the planning & development process. In addition to exploring objectives, strategies and tactics, prevalent trends in festivals and social events will be reviewed. A range of case study examples will be used in the teaching of this course.

"This course will review operational aspects of event management, including contracts and risks, technology and sustainability. All types of events—whether a small meeting or a large conference—involve contracts and risks, which can come in many forms. Technology is constantly evolving in both the applications and challenges it presents for today’s meeting and conference professionals. Understanding the appropriate technological tools, new platforms, and uses as they apply to catering, audio/visual programming, and event logistics is also essential. Moreover, issues such as corporate social responsibility, global reporting and ethical consumption, are becoming increasingly central to business practice. This course will review health, safety, and security considerations; insurance requirements; licenses and permits (e.g., alcohol); technologies for in person, hybrid and virtual events; and ethical considerations related to sustainable event management."

Real property asset managers act on behalf of owners, representing their interests and advocation for their investment objectives. This course will examine the various skill sets and analytical techniques employed by hotel asset managers. Topics include operating performance benchmarking, capital project evaluation and oversight, management and franchise negotiations and contract compliance, sell vs. hold evaluations, capital structure analysis, investment tracking, and ownership reporting.

This course examines the foundations of corporate finance for companies in the tourism and hospitality industry, with emphasis on sources of finance, capital structure and investment decisions. Topics include time value of money and interest rates, capital budgeting, financial markets and financial intermediaries, valuation of debt and equity, relationships between risk and return, and capital structuring.

This course focuses on investment in hotels: acquisition, ongoing operations, and disposition. Hotels’ combination of real estate and operating business attributes requires a broad understanding of how to maximize equity returns. Topics covered include property rights, initial valuation and underwriting, debt and equity capital funding.

"Creating a unified, seamless marketing strategy through integrated communication of digital and traditional channels is the core of successful business strategy. In this course, students develop an understanding current and future-looking trends in digital and social media marketing, as they contribute to an integrated marketing communications mix for the hospitality and tourism businesses. The course incorporates the topics of social media, web, mobile, direct, and content marketing, search engine optimization, search engine marketing, personalization, digital marketing metrics as well as the emerging trends in platforms, automation, AI, and mixed reality. Through relevant theoretical and experiential learning, students cultivate skills to utilize digital and social media marketing tactics and content to inform, acquire, and sustain relationships among businesses and customers and develop measurable outcomes."

This course analyzes international and cross-cultural marketing strategies in hospitality and tourism industries. Students will analyze marketing challenges and opportunities in global, international, and cross-cultural settings, and they will develop effective and efficient marketing strategy solutions. Topics to be covered include international and cross-cultural market analyses, plans, strategies, product, price, distribution and promotion decisions. Cross-cultural environment analysis and management styles.

This course utilizes cases to introduce the fundamentals of organizational management with integrated coverage of data analytics. Functions and methods of managing organizations are explained and applied to hospitality businesses. Best practices, cases and data exercises illustrate effective management of organizations at the individual, group and system levels.

This course examines the management and marketing of international airlines. The course reviews product development, pricing, distribution channels, promotion, revenue management, cargo operations, market research and data driven decision making processes. Particular emphasis is placed on understanding commercial airline marketing practices, the civil aviation landscape, branding, advertising and customer service principles. The course presents relevant theories, models, and other management tools and will include case studies, guest speakers and site visits to enable students observe how principles are applied to real life situations.

Corporate Travel Management is a strategic approach that businesses adopt to manage their travel expenses. A well-managed program must balance cost containment with traveler satisfaction, traveler compliance with traveler productivity on the road, and traveler comfort and convenience with safety and security. This includes negotiation with vendors such as lodging providers, airlines, car rental companies and payment services. Students in this course will learn how corporate travel policies are developed and implemented, how the safety and security of business travelers is managed, and how technology is used to facilitate and monitor corporate travel.

Visitor attractions and entertainment are key elements of the tourist experience, as well as being a major part of the day visitor recreation market. This course reviews the principal types of visitor attractions in the commercial, public, and not for profit sectors; the key attributes of each of these attractions; and the implications for management. In order to understand the operation of these attractions, students consider the main management functions including finance, marketing, visitor management, facilities management, interpretation and education, ethical issues and the management of sensitive sites including sacred and dark heritage sites.

"Tourism is arguably the world’s largest industry. It is an incredible force that can outwardly shapes economics, culture and society. As the sector grows, the following question rings louder than ever: what role does the tourism sector play in our world? Is it a catalyst for positive and sustainable growth? Or a vehicle for the amelioration of few at the expense of the many? In this course, we will explore the interconnected facets of the world’s largest industry, gaining insight into the determining forces behind them, the cases where tourism is done right, and the best practices for pushing tourism to meet its potential for positive impact on a global scale. Sustainable and responsible tourism practices will be reviewed, and the role of CSR in private business will be reviewed."

"This course focuses on developing the resourcefulness, know-how, and decision support skills needed to critically identify, assess, and develop new hospitality ventures. Topics will include the hotel concepts, hospitality technology start-up ventures, new hospitality venture creation, and innovation, business plan development and assessment, growth and venture financing, marketing and new venture growth strategies, corporate venturing, and taking strategy to action. Specifically, the course deals with developing and managing new hospitality ventures from an entrepreneurial point of view. The course is designed to focus on starting new ventures, acquiring existing hospitality organizations, managing hospitality venture funds, and growing existing organizations in the hospitality industry. The development of growth strategies and how such strategies directly support other value creation activities in the entrepreneurial hospitality organization will be discussed. "

"This course provides students an understanding of the economics of entrepreneurial finance and private equity, especially venture capital. The course will address financing and strategic issues faced usually by entrepreneurs in the early stage of a firm. Financial modeling will be used to determine how much money may and should be raised and from what source, and how the funding should be structured. Specific topics include: methods of valuing private firms, simulation to make better strategic choices, business plans, economics of contracts that underlie new venture finance venture capital partnerships (agreements, term sheets, etc.), financing sources, creating value through financing contracting, and exit strategies (initial public offerings, merger, other). This course will also emphasize the application of analytical methods to actual securities. A basic background in accounting and investments is also expected. Course work will include projects and assignments, which will require some familiarity with Microsoft windows and Microsoft office, particularly a basic understanding of how to utilize Excel spreadsheets."

This course combines the fundamentals of family and social entrepreneurship. Therefore, this course is directed especially towards students who might enter into the management of family businesses, either their own family's or someone else's, as well as students who aspire to be social entrepreneurs, implement innovative private sector approaches to solve social, cultural and/or environmental problems. In today’s world, both family business and social entrepreneurship are important topics as both constitute a significant segment of the global economy. Students will review good practices in family business and social entrepreneurship, and will develop a business plan for a mission-driven organization or work and update on their family business plan.

This course will engage students in the practice of Ideation in the problem-solving process for various hospitality and travel products and services. Ideation is the creative process of generating, developing, and communicating new ideas. It comprises all stages of a thought cycle, from innovation to development and prototyping, and to implementation. The course will introduce and make students apply the design thinking methodology and will make use of the various technologies available in the Tisch Center’s Hospitality Innovation Hub.

This class will provide students with a thorough and current understanding of the world of business events, including conferences and exhibitions, from the demand and the supply side perspective. The class will analyze the stakeholders involved, the market trends and patterns of provision, the role of conventions and exhibitions in the wider business events industry, the organizational aspects of conferences and exhibitions, and the customer’s experience at these events. The role of the event venue will also be investigated. Consideration will be given to the impact of new technologies and sustainability issues. Strategies used for the successful management of conferences and exhibitions will be appraised via a range of international case studies.

An examination of the organizational structures and management challenges of operating a gaming business. Casino and gaming operations are structured and managed differently from other hospitality operations. Topics to be covered include: the history of casino gaming, the economics of gaming, management structure of casinos, rules and regulations that affect day-to-day operations, government restrictions, clientele, marketing strategies, licensing of employees, legislation concerning types of games, entertainment, and the legal requirements for operating a facility.

An exploration of the managerial challenges involved in operating clubs and resorts. Topics to be covered include: customer service, current consumer trends, industry developments, selecting and training staff, budgeting, departmental communication, expense control, revenue strategies, fee structures, geographical influences, governmental regulations, long term growth, and strategic management. Special attention is given to recreational programming, sporting activities, food and beverage operations, social events, educational activities, private parties and profit oriented vs. not-for-profit enterprises.

Conferences, expositions and special events recognize a unique moment in time when ceremony and ritual satisfy a specific need and a reason for celebrating something out of the ordinary. Special events have become a major growth industry with the focus of creating a memorable experience for the guest. Among the topics for discussion will be conference and special event planning and operations, creative merchandising, use of video, TV and film production, entertainment, decorating, concessionaires, volunteer management, food and beverage operations, and budget development.

An analysis of strategies used to market conferences, meetings, and special events on a regional, national, and global scale. Topics to be covered include: planning to market the entire event; developing and using market research for profit versus not-for-profit marketing; sales techniques; target and niche markets; marketing images for organizations; strategic partnership development; and interactive marketing techniques.

Provides an opportunity to work with a faculty mentor on a research project. Approved topics should be extensions of existing courses previously taken or knowledge areas in which no courses are offered. Independent research is intended to extend the student's knowledge in an area in which his or her interest is more specialized than the norm. A written paper is required at the end of the project. Prior approval by an academic advisor as to the number of credits for which the student may register and the topic of the research is required.

This class provides a critical examination of the key issues of importance within the context of global hospitality management. While recognizing that these key issues might change in keeping with a dynamic global environment, the class intends to discuss topics that have relevance for hospitality management and contemporary trends that might affect the future development of this industry. The content of this class will be tailored to a specific theme that is topical at the time of teaching, and that is not covered in other classes. The theme of the class will be announced at the time of registration.

This class provides a critical examination of the key issues of importance within the context of global travel and tourism management. While recognizing that these key issues might change in keeping with a dynamic global environment, the class intends to discuss topics that have relevance for travel and tourism management and contemporary trends that might affect the future development of this sector. The content of this class will be tailored to a specific theme that is topical at the time of teaching, and that is not covered in other classes. The theme of the class will be announced at the time of registration.

This class provides a critical examination of the key issues of importance within the context of global event management. While recognizing that these key issues might change in keeping with a dynamic global environment, the class intends to discuss topics that have relevance for event management and contemporary trends that might affect the future development of this industry. The content of this class will be tailored to a specific theme that is topical at the time of teaching, and that is not covered in other classes. The theme of the class will be announced at the time of registration.

"In this course, students will explore hospitality topics and current issues through a global lens, by participating in a field study experience. The focus of the course will be closely aligned with the chosen site location, and will reflect current or future hospitality trends and/or key challenges for the hospitality industry. Through a combination of onsite experiences and independent study post-trip, students will be able to explore their own specific interests within the proposed theme of the course. The course will consist of a minimum of two pre-departure preparation sessions, followed by a field experience of approximately 5 days, at one of NYU’s global sites or another destination. On location, students will participate in lectures, guest speaker visits and site visits. Part of the coursework for this course will be completed after the end of the field experience."

"In this course, students will explore travel and tourism topics and current issues through a global lens, by participating in a field study experience. The focus of the course will be closely aligned with the chosen site location, and will reflect current or future travel trends and/or key challenges for the tourism sector. Through a combination of onsite experiences and independent study post-trip, students will be able to explore their own specific interests within the proposed theme of the course. The course will consist of a minimum of two pre-departure preparation sessions, followed by a field experience of approximately 5 days, at one of NYU’s global sites or another destination. On location, students will participate in lectures, guest speaker visits and site visits. Part of the coursework for this course will be completed after the end of the field experience."

"In this course, students will explore event management topics and current issues through a global lens, by participating in a field study experience. The focus of the course will be closely aligned with the chosen site location, and will reflect current or future event trends and/or key challenges for the event industry. Through a combination of onsite experiences and independent study post-trip, students will be able to explore their own specific interests within the proposed theme of the course. The course will consist of a minimum of two pre-departure preparation sessions, followed by a field experience of approximately 5 days, at one of NYU’s global sites or another destination. On location, students will participate in lectures, guest speaker visits and site visits. Part of the coursework for this course will be completed after the end of the field experience."

A review and analysis of important current trends and issues in hospitality and tourism through the perspectives of operations, marketing, finance, human resources, law, leadership, technology, and strategic management. Topics to be covered include: strategic thinking, sustainability, global perspectives, trend analysis, and practical business research. Students will work in teams analyzing the topic and develop a range of management strategies for a specific case or set of issues.

In this course, students will work as external consultants to an industry partner who will provide them with a question or challenge. Topics to be covered include: diagnosing the issues, developing a scope of work, preparing a proposal, contracting with a client, managing client relationships and communications, understanding client personnel reactions to consultants, identifying sources of direct and proxy data, including sources of external data used by leading consultants and conducting literature reviews, understanding data reliability and validity, assessing and accessing resources, changes in scope, preparing deliverables, monitoring progress, reporting results, achieving engagement closure and extensions of services. Additional topics will include professional organizations, consulting ethics and professional terms. Students will work in teams to conduct significant consulting projects, from contracting to presentation of results, with appropriate clients under the guidance of the course faculty.

Metropolitan cities like New York City are hubs of business, entertainment, innovation and creativity. To stay competitive and appealing, they need the appropriate infrastructure for people to live, work, and play. This course will look into how stadiums, hotels, attractions and real estate developments shape - and in some cases profoundly change - city neighborhoods. Students will explore the various opportunities, challenges and stakeholders associated with urban design and renewal, and will see their effect first hand through site visits and venue tours in some of New York City's most iconic locations. Site visits may include the Barclays Center, the High Line Hotel, the William Vale (Williamsburg), Hudson Yards and the New York Wheel (Staten Island). Students must also enroll in corequisite course Project Seminar (Urban Development: The Role of Real Estate, Tourism, and Sports). Course Takeaways: - An understanding of how real estate, sports, and tourism affect urban environments - The ability to assess the positive and negative impacts of urban development and regeneration on neighborhoods - A grasp of the critical processes required for urban design - The ability to identify the key trends in real estate, hospitality, tourism, and sports - The skills and knowledge to evaluate urban renewal initiatives

In this one-credit seminar, students will engage more deeply with the subject of study as they apply what they learn in the class and field through hands-on projects. Each student will focus on a project that addresses contemporary industry challenges and real-world problem solving. This course is a corequisite to Urban Development: The Role of Real Estate, Tourism, and Sports.