Mi Ran Kim - Overview

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HB 100 - Introduction to Hospitality Business

Sectors, segments, and disciplines of the hospitality and tourism industries. Impact of travel and tourism on local and national economics. Emerging hospitality industry trends that affect different segments of the industry. Overview of interdependent operating and administrative departments in hospitality organizations. Recognition of key management and ownership structures. Exploration of hospitality industry careers.

Average Grade - 3.761
Median Grade - 4.0
567 total students

Latest grades from Fall 2011

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HB 105 - Service Management Principles

Concept of service organizations. Key issues in delivering and managing services. Service intangibility. Needs, expectations, habituation and customer satisfaction. Prepurchase and postpurchase behaviors.

Average Grade - 3.432
Median Grade - 4.0
3241 total students

Latest grades from Fall 2024

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HB 302 - Hospitality Managerial Accounting

Introduction to basic concepts, uses, and procedures of accounting to inform and aid hospitality managers in their planning, directing, and controlling roles. Use of financial statements, forecasting, and internal control to support managerial decision making. Application of budgeting, product and service costing, profitability analysis, pricing, and performance measurement to hospitality operations at different quality levels.

Average Grade - 3.193
Median Grade - 3.5
950 total students

Latest grades from Fall 2024

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HB 307 - Hospitality Human Resources

Human resource management and employee relations in the hospitality industry. Managing in a culturally diverse workplace. Benefits, compensation, labor relations, equal opportunity, ethics, interviewing, job analysis and description, labor laws, performance management and appraisal, workforce planning, recruitment, retention, risk management, strategic planning, talent management, testing and selection, training, and development, and managing global human resources.

Average Grade - 3.205
Median Grade - 3.5
117 total students

Latest grades from Fall 2011

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HB 380 - Event Planning and Management

Identify the logistical steps for planning an event. The relationship between the goal and objectives for holding an event. Pre-event planning and project management. Understand the detailed components of creating an event.

Average Grade - 3.791
Median Grade - 4.0
246 total students

Latest grades from Spring 2020

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HB 486 - Advanced Hospitality Marketing

Application of advanced marketing principles in the hospitality industry. Identifying, influencing and servicing demand for hospitality products, services, and experiences.

Average Grade - 3.765
Median Grade - 4.0
232 total students

Latest grades from Spring 2018

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HB 491 - Hospitality Current Topics and Trends

Emerging topics or issues confronting the hospitality service industry.

Average Grade - 3.669
Median Grade - 4.0
254 total students

Latest grades from Spring 2024

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