HADM 2560 - Fundamentals of Hospitality Development and Management

Fall, Spring. 3 credits. Letter grades only (no audit).

Forbidden Overlap: due to an overlap in content, students will not receive credit for both HADM 2550 and HADM 2560.
Prerequisite or corequisite: HADM 1350. Enrollment limited to: NSHA students. Not open to: first-year students. Satisfies core requirement for NSHA students.

Fall: L. Chervinsky; Spring: J. Varney.

This course provides an overview of the operation of hospitality facilities, including operating costs for various types of facilities, types and characteristics of major building systems, sustainable aspects of building equipment and management, and the responsibilities of the engineering maintenance department. The renovation needs and key managerial aspects of hospitality facility renovation projects are examined. Students are introduced to the issues and opportunities inherent in the development and planning of hospitality facilities, specifically hotels and restaurants. Course components include the project development sequence, conceptual and space planning, architectural design criteria, construction management, and the interpretation of architectural design and consultant drawings. There is an emphasis on setting appropriate facilities requirements, understanding industry practice, and implementing properties decisions within a balanced design, operations, and financial framework.

Outcome 1: Students will identify key issues and appropriately apply discipline principles to analyze a hospitality management solution.

Outcome 2: Students will critically evaluate a hospitality management problem and will formulate a solution based on principles from at least two management disciplines.

Outcome 3: Students will create professional-quality written business documents.

Outcome 4: Students will identify the ethical dimensions of a business decision.