Master of Professional Studies in Global Hospitality Leadership

Course List

Core Courses (6 credits)

There are two core courses, Ethics and Capstone, which students must take in order to be eligible for the MPS degree. The first core course, Ethics, is taken during the student’s first semester and the second, Capstone, is taken during the student’s last semester.

MPHM-500: Ethics and Leadership in Hospitality

In the ever-evolving and global hospitality industry, self-reflection and recognition of one’s values, conduct, and consideration for others often make the difference between those leaders who are successful and those who are not. At the core of Georgetown University’s Jesuit foundations, the notion of cura personalis (“care for the whole person”) guides our mission to ensure that graduates exude not only academic excellence, but also the qualities exemplified by great leaders who make decisions and lead in an ethical manner. This foundational course sets the tone for the overall Global Hospitality Leadership program, in which students explore their existing individual assumptions, build foundational principles, and commit to their own moral compass in relation to the codes of conduct, core values, and best practices endemic to the professional world. Students will demonstrate their application of ethical practices and link those principles to a decision-making framework steeped in leadership and management. 

Students will embark upon collaborative projects developing their ethical decision-making skills and analyze how those skills lead to better and more effective managerial competencies. Topics include: ethical conduct in the international business context, ethical models of leadership, reasoning in managerial situations, communication and influence skills, and collaborative teaming. 

Students must pass this core course with a grade of "B" (3.00) or better for it to count towards graduation requirements.

MPHM-900: Capstone
As the finale and culminating course in the Global Hospitality Leadership program, the Capstone showcases a student’s mastery of subject in one, comprehensive research project.

This course gives the student the opportunity to focus on the particular subset of hospitality with which they identify and in which they are looking to specialize. The industry-based Capstone project will serve as a semester-long opportunity for students to produce a substantial piece of original work under the tutelage of an industry sponsor and program faculty. Students will partner with a Capstone Advisor, who—as an industry professional—will serve as a guide through the detailed development and execution of the actual project and related deliverables. Successful projects will reflect current and future industry challenges, partner with a brand or company within the industry, and produce a body of work that delivers recommendations, and practical, implementable, and innovative solutions.

As an individualized endeavor, the course provides the opportunity for students to synthesize the theoretical and practical content taught during the program while will also reviewing and examining the primary knowledge, skills, and learning goals of the MPS-GHL program. Special emphasis will be placed upon the leadership and ethical skills introduced early in the program, including verbal presentations, written assessments, research methodologies, decision-making, and strategic planning. Students must propose a thesis project, work with a dedicated Capstone Advisor to develop the project, author an in-depth research paper, supporting action plan, executive summary (“white paper”), create a visual presentation, and present and orally defend their work in front of a panel of faculty and experts at the semester’s end.

Enrollment in this course is through application and approval. A minimum grade of "B" (3.00) is required in the Capstone course to graduate regardless of the student's cumulative GPA.

Foundation Courses (15 credits)

Beginning Fall 2017, there are five foundation courses that students must complete in order to be eligible for the MPS degree. Together, they introduce students to major concepts within the hospitality industry and prepare them to become effective hospitality managers.

Note: For students who will be matriculating prior to Fall 2017, please review this Curriculum Overview—Prior to Fall 2017 page. Matriculation is defined as the first semester in which a new student enrolls in Hospitality courses.

MPHM-550: Foundations of the Hospitality Business
Hospitality is a complex, interdisciplinary business that spans various cultures and intersects with many parallel fields. In this foundational course, an understanding of service and operations is complemented by a strategic and logistical examination of the overall structure of hospitality management and service delivery in lodging, transportation, food & beverage, meetings & events, and more.

The semester starts with an intensive look at the business of hospitality and its history, evaluating the transformation of the industry, especially after the onset of the internet. The course delves into the changes brought about with online travel agencies, global and technologically-savvy audiences, the drive for brand power and curated experiences, and shifts brought about in the sharing economy. Understanding the transition from the real estate and ownership model to a structure of industry-wide owner-operator-brand management companies—including the basics of management agreements, asset management, and fundamental terminologies—is central. Students will explore the critical importance of exceptional guest service in the overall business strategy, how operators measure quality performance against standards, and learn how and why execution plays both a critical and dominant role in the success of the hospitality business. Participants will investigate the organizational structure of hotel, restaurant, and conventions operations; learn how to critically access and respond to performance and quality control issues, and operate within a larger institution/model. Standard operating procedures, brand standards and compliance, and information systems are topics of note. The course establishes an understanding of managerial models and issues in service management and delivery, and focuses on service and operational tactics for optimal revenue, as well as creating/accessing metrics and performance outcomes. Partnering with local hotels, restaurants, and analogous businesses, Georgetown students will engage in practical and applied learning in experiential ‘classrooms,’ shadowing and working with various departments and teams to further their foundational understanding of the industry.

Incoming students with substantial professional experience in the hospitality industry may petition the program and take a placement exam to exempt this course requirement, replacing it with an additional required elective.

MPHM-520: Managerial Accounting and Finance: Analysis and Decision-Making for Hospitality Operations
Understanding the complex figures in business transactions is imperative for any leadership role in the hospitality industry. In this foundational and required course, students practice hospitality decision-making and value creation from a hospitality operations perspective. Starting with the basics of accounting and finance, the curriculum quickly accelerates to an advanced graduate level. Using historical accounting data, the content is designed to create critical-thinking leaders who can easily participate in a numerically-intense business conversation with executives and can make informed and logical decisions based on their evaluations. 

In this course, students will demonstrate knowledge of generally accepted accounting principles, and evaluate business legal entities, citing reasons for their formation; evaluate income statements, balance sheets, cash flows, and learn how illustrate how managers and operators use these financial statements for decision-making and value-creation purposes. Expect sharpened analytical skills of basic cost concepts, cost-volume profit analysis, cost approaches to pricing, and ratio analysis, while developing advantageous skills in forecasting methodologies, capital and operations budgeting, and the internal audit process. Students will demonstrate formulating and using logic in decision-making, articulating those decisions, and defending them at an executive level. The course will utilize applied case studies throughout, and will require written exams, projects, and verbal presentations. 

MPHM-530: Sales & Marketing and Communications for Hospitality Management
Sales, marketing, and communications strategies are key to building brand perception and awareness, distinguishing a value proposition from competitors, and growing and retaining customers. Paralleling the hospitality industry’s evolving globalization, organizations have moved from a local to a global approach. Once largely sales-driven, hospitality has become a market-driven industry, where increasingly complex channels are required to target, reach, and convert diverse prospective audiences. Today, an integrated multi-channel marketing and communications strategy is the norm, authentic content and storytelling are king, and this mastery-level course explores why.

Creative and successful sales & marketing case studies are central in this foundational course, in which students learn the principles of marketing management at both the property and corporate level. Projects focus on the positioning and development of effective sales & marketing and communications plans, and the collection, tracking and analysis of data, metrics, and key performance indicators to drive strategy.

Particular emphasis is given to a variety of target customer segments including business and leisure travelers, travel agencies, meeting planners, and broader groups from baby boomers to millennials and beyond. Students will learn marketing methodologies across multiple media channels including traditional (print, direct mail, radio, outdoor, TV, etc.) and digital (email, display, search, social media, etc.,). Sample topics include: customer loyalty programs, guest response action plans, ethical and privacy issues, liability and risk, as well as creative models for design and visualization. Other topics include the changing value of ratings & review systems across the world with influencer sites like TripAdvisor, Yelp, etc., and events and destination marketing.

MPHM-560: Strategy and Design Thinking in the Hospitality Context
Innovation and strategy are two of the most ubiquitously used business terms of the modern era, but as the demand for these key qualifications becomes increasingly prominent among employers, rising hospitality leaders must understand and foster cultures of strategic thought and innovation in the workplace to remain distinctive and guide the future success of the industry. This course helps students understand and evaluate the processes of thought, and encourages them to challenge conventional thinking while developing effective business strategies. The first half of the semester focuses on the tools of strategic business management, competitive analysis and positioning, and the framework in which leaders make strategic decisions. The latter half centers on the methodologies behind creative problem solving and ideation, including building creative confidence, developing effective brainstorming abilities, and understanding empathy and human values. Students will experience the entire design thinking process, from ideation to prototyping and field exploration—design to execution—while assessing the necessary balance of consumer and company-centric considerations and viewpoints.

MPHM-570: Global Studies in Hospitality: Intensive Learning Experience
Hospitality is a global business that is heavily influenced by the various regions in which it operates. Relationships between guests, associates, and ownership groups vary drastically, and only the most seasoned hospitality professionals can navigate the unwritten rules of this fluid international terrain.

The Georgetown MPS-GHL program provides students with the opportunity to engage in applied international learning experiences in select regions of the world where the hospitality industry is being impacted on a global scale. Previous journeys have included Western Europe, Cuba, and more. This Intensive Learning Experience (ILE) requires students to develop and hone their cultural competencies and attributes found in service-oriented global citizens, better preparing them for an international career in the hospitality industry.

Each Spring and Fall semester, students will have the option to travel for up to 10 days to alternating destinations around the globe, completing academic assessments before and after the trip. Alternatively, student who do not travel will engage in an in-depth research project reflecting these global issues. Due to the intensive nature of this course, the class runs on a shorter schedule than the normal 15-week semester. After a student completes this foundational requirement, and if the student wants to experience another destination with the program, this course may then be taken again as an elective. 

MPHM-510: Hospitality Operations and Service Management
Note: Foundation course for students who matriculated prior to Fall 2017

Operators are at the critical nexus of the hospitality industry, intersecting with almost all aspects of the business function at some level, ultimately working to deliver the product and service to the guest. In this foundational course, an understanding of the basics of service and operations is complemented with an intensive strategic and logistical examination of the overall structure of the operation’s management and service delivery. 

The semester starts with an intensive look at the business of hospitality, understanding the structure of industry-wide owner-operator-brand management models, the basics of management agreements, and fundamental terminologies. Students will explore the importance of guest service in the overall business strategy, how operators measure quality performance against standards, and learn how and why execution plays both a critical and dominant role in the success of the hospitality business. Participants will investigate the organizational structure of hotel, restaurant, and conventions operations; learn how to critically access and respond to performance and quality control issues; and understand how to operate within a larger institution/model. Standard operating procedures, brand standards and compliance, and information systems are topics of note. The broader topic of service to the guest will be addressed at various levels and on a global scale, understanding minimal and maximal approaches, and the importance of innovative ideas for the future. Special focus will be devoted to the role of personalized service and customization. 

At a mastery level, participants will be able to make strategic plans, hone their decision-making ability, and oversee implementation in the organization to boost corporate performance at both the qualitative and quantitative levels. The course establishes an understanding of managerial models and issues in service management and delivery, and focuses on service and operational tactics for optimal revenue, and creating/accessing metrics and performance outcomes. 

Partnering with local hotels and/or restaurants, Georgetown students will engage in practical and applied learning in their experiential ‘classrooms’ while shadowing and working with various departments, particularly the rooms, banqueting, and operations divisions.

MPHM-540: Human Capital Management and Labor Relations
Note: Foundation course for students who matriculated prior to Fall 2017

Hospitality is a “people” industry above all things, in which three-quarters of overall revenue is often dedicated to labor costs. It is well known that J.W. Marriott encouraged his company to nurture the human capital assets, so that they will in turn take care of the guests, and the guests will return again and again. Accordingly, this course is designed to introduce students to the principles of human capital management as a core business and service foundation of the hospitality industry, with a focus on the global marketplace. It will equip students with the skills needed to manage people, resolve human resources issues, and recruit effective employees who can deliver on the intensive customer service goals of the organization. This course will also serve as an introduction to global labor and employment law, including price-fixing, the American Disabilities Act, Affordable Care Act, labor contract negotiation, collective bargaining, and union agreements and management.

Global diversity and inclusion will be extensively reviewed as a core focus of the industry’s current efforts and trajectory in the creation of an inclusive environment for owners, employees, and guests worldwide. This course will introduce students to the basics of talent management strategy, including topics such as workforce analysis, building a talent pipeline, recruitment, on-boarding, service-culture training, performance management, career management, succession planning, retention, and engagement.

 

Elective Courses (12 credits)

All students are required to complete five elective courses.

MPHM-870: Independent Industry Intensive

MPHM-880: Practicum I
The Integrated Practicum (internship) option is geared towards students who wish to gain experience in the hospitality industry and build a professional network while simultaneously studying. It is one of the most advantageous features of the MPS degree program, allowing students to earn three credits in place of one regular, three-credit Elective.  The option is strongly encouraged for those students who are taking the program full-time, or for those students not currently employed within the hospitality industry.

Practical learning opportunities are available through our various hospitality partnerships, including hotel, restaurant, association, and convention placements.  Internship opportunities have been reviewed and approved by the program and are offered to students each term.  Students may also bring special opportunities to the Executive Director for vetting and approval. Students will document their weekly objectives, activities, network contacts, leadership / management observations, and assessment tools in a project portfolio, which is submitted to their internship advisor at the end of the term.

 

Focus Areas

Strategic Brand Experience

MPHM-600: Hospitality Brand Innovation, Experience Design, and Management
Virgin. W Hotels. Ritz-Carlton. Hilton: Names that connote instantaneous images, associations, and expectations. Brands indeed play an imperative role on the 21st century consumer, driving loyalty and business by aligning with the customer’s perception of oneself. This course explores the power of brands across the hospitality industry on guests, associates, and management alike, with special emphasis on the translation of brand aspirations to design and experience creation, delivery to guests, and the future role of a brand in general. Initial investigations explore the components of a brand, from its mission and positioning, to defining target and aspirational audiences. Students will assess the ideas behind rendering big-picture values into sophisticated experiences for guests at engineered moments, as well as the business of hospitality design, brand administration, and standards & compliance.

MPHM-610: Trends, Technology, and Consumer Insights in the Experience Economy
Hospitality brands and operators are at a critical point in their history, facing a diverse cross-section of guests that have unique and sometimes divergent expectations. This course prepares for the impact of a shifting guest base from Baby Boomers to Millennials and emerging global markets that have redefined traditional group, business and leisure customer segmentation. Understanding these unprecedented shifts in the overall landscape of travelers, and the transition from a Service and Product-based economy to an Experience Economy is critical to the future business of branding and hospitality. Complimentary to these new customer arenas, emerging technologies and trends are defining how these brands frame their guest experiences, define their marketing outreach, design their products, and enhance their service delivery. This course offers an intensive evaluation and dialogue of technology’s impact on hospitality – ranging from hardware product offering to mobile applications – forecasting the trends that will shape the future of the industry.

MPHM-620: Loyalty Strategy and Management in Hospitality
A small percentage of premium guests in the hospitality industry represent a majority of the profit, especially for hotel, restaurant, transportation, and credit card companies. But, how does a company give consumers a compelling reason to choose and frequently return to a brand? Moving beyond this repeat business and into true loyalty and brand advocacy is big business in hospitality and travel. The landscape of loyalty and customer expectations is evolving dramatically due to new customer segment needs, the complex and expensive financial structures of programs, the ubiquity of programs across industries, and the transformation and accessibility of technology and information. The question for companies is how can they win in the ever-growing loyalty war. The question for customer is whether the program is worthwhile to join. And, the overall question for the industry is whether true loyalty exists. This course looks analytically and creatively at the future of these programs, including deep insights into the business, finance, and design of loyalty programs, consumer perspectives, partnerships, and marketing efforts.

MPHM-630: Luxury and Lifestyle Brands

MPHM-642: Food and Beverage Experience Management

MPHM-644: Meetings and Events Experience Management
The meetings and event sector—which includes weddings, tradeshows, exhibitions, conferences, sponsorships & special events—contributes more to the GDP than the airline, motion picture, or spectator sport industries, and drives significant revenue for the entire hospitality business. As employers become increasingly reliant on virtual technology, the importance face-to-face meetings and establishing personal connections has been given new meaning. Accordingly, this course investigates the increasing complexities the modern era has presented executives regarding the future of conducting business or celebrating occasions both in person and from afar. With these challenges, event management has evolved from a discipline that manages tactical, cookie-cutter modules to one that now creates and manages experiences. This new outlook on meeting and event planning requires a higher level of strategic thinking and managerial know-how in order to address it holistically: where the business has been, where it’s going and what makes it worth sustaining. Students will examine the different areas of the event industry as well as the competencies necessary to take events from the tactical to the strategic, including: constituent management, project management, design, negotiation, decision making and risk management. This curriculum is geared toward individuals who are responsible for planning events, managing events teams, and for leaders designing event and marketing strategies for an entire company.

MPHM-650: Digital Marketing and Distribution Strategy 

Strategic Planning and Development

MPHM-700: Financial Management From a Hospitality Investment Perspective
As an initial course in the Asset Management concentration, this financially intensive course is for those students interested in a deep investigation of the business of hospitality finance. Designed to teach financial management and value creation from the hospitality management and ownership perspective, participants will become strategic level analysts capable of advanced financial decision-making with development and managerial-focused hospitality executives.

In this course, students will explore the role and goals of financial management in the hospitality organization and the concept of value creation. Students will apply financial statement ratio analysis and how to maximize the enterprise’s net working capital position. The student will learn about business and finance risk, the importance of portfolio diversification and how to hedge risk. They will differentiate and apply concepts of time value of money, compounding and discounting on single and multiple cash flow streams, value debt, equity, and hybrid sources of capital and learn to determine a firm’s weighted cost of capital. The class will analyze and evaluate cash flow estimation / forecasting principals, and utilize those skills in capital budgeting and project valuation methods. Students ultimately develop a decision-making framework, investigating the nature of capital markets, developing appropriate capital structures and demonstrating how to raise capital. Furthermore, the course will review advanced topics in leasing and tax avoidance policies, and the execution of growth strategies through franchising, management contracts, and unit development feasibilities and valuations.

MPHM-710: Feasibility, Analytics, Valuations, and Business Intelligence for Hospitality Development
The hospitality industry abounds with new developments, transactions, and deals, all of which must be critically analyzed to fully understand each investment's feasibility and economic attractiveness. Accordingly, this course examines practical tools of investment analysis and valuation used by current market participants including owners, operators, and lenders to evaluate and analyze lodging investments. Students will develop an understanding of how to plan an investment or development; a procedure for determining the economic feasibility of the investment; and the critical valuation techniques required for acquiring and financing assets.  The course evaluates the macro forces impacting feasibility and investment opportunities and focuses on the design of market and site analyses.  Expertise is built around accurately forecasting occupancy, average rates, cash flows and real estate value based on a critical analysis of supply and demand to support investment and lending decisions.  Students will learn how to build long-term cash flow models and perform analyses utilizing various commonly used valuation methodologies.  With a focus on both new and existing hotels and the choice between franchise and management models, other topics include restaurant/F&B valuation techniques, lending and financing basics, and investment sales/brokerage.

MPHM-720: Principles of Hospitality Law
Domestic and international hospitality businesses—including hotels, restaurants, travel, and conference/event companies—are subject to a variety of laws and frequently challenged by legal issues. These challenges can be daunting for any person, but especially one unfamiliar with the legal landscape. Designed for non-attorney professionals in the corporate and small business space, this course provides an overview of laws and legal issues most frequently invoked by relationships within the hospitality industry, including: (1) contractual relationships among the industry players themselves, including hotel and restaurant owners, management companies, and franchisors; (2) a hospitality company’s relationships with its guests and customers; (3) a hospitality company’s relationships with its employees (invoking labor and employment laws) and (4) a hospitality company’s relationships with federal, state and municipal government agencies (defined by various regulations).

MPHM-730: Principles of Asset Management
Asset Management is a specialized type of real estate investment management that plays a crucial role in the complex structure of the hotel and lodging business. Often referred to as ownership groups—ranging from REITs to private individuals—asset managers direct individual or portfolios of hotels as income-generating resources. Even though asset management was not recognized as a specific discipline until the late 1980's, the tools of the trade and the required skill set continue to evolve rapidly, driven by the requirements of investors, financial markets, and advancements within the hotel industry. This advanced-level elective course will explore the evolution of the asset management role, strategies and tools to manage the investment, and emerging trends that will invariably dictate the future of the industry. Targeted case studies and visiting industry executives illustrate foundational principles, and provide insight into the various constituencies that utilize, direct, or are impacted by asset managers. Additionally, students will be tasked with an in-depth group research project to demonstrate an understanding of basic asset management techniques and principles. This project will be completed with an actual ownership group. The students will develop an Asset Management Plan and defend their final product with the ownership group and instructors.

MPHM-740: Revenue Management for Hospitality
Revenue Management is one of the most essential and in-demand business competencies in the hospitality industry. This course teaches students advanced principles of price variability and yield management, and the science of balance: offering the right product at the right time at the right price to the right customer. While revenue management is used across almost all hospitality companies from hotels and airlines, to rental cars, leisure travel and resorts, its underlying methodology is used broadly in other industries to improve top and bottom line revenue and in finding optimal solutions for business problems. Success in this area requires an expansive, multi-disciplinary view into all aspects of an operation within the organization including customer behavior and guest touch points. Segmentation, pricing, distribution, budget analysis, and channel distribution are evaluated in the quest to maximize revenue. Students will have the option of earning AH&LEI’s Certification in Hotel Industry Analytics (CHIA) parallel to the course curriculum.

Complimentary Courses for Both Focus Areas

MPHM-760: Designing and Leading High-Impact Hospitality Teams: ILE
A dynamic team is a cornerstone of the modern hospitality business, and effective team leaders require the highly-evolved ability to adapt, put out fires, ignite creativity, juggle, cajole, console, and engage all players. This multidisciplinary course incorporates research, theories, and experiential learning to finely-tune interpersonal and intercultural skills fundamental to building and leading high performance teams in the hospitality industry. The complexity of group dynamics will be explored and reinforced via role-playing in coaching, counseling, recruiting, and managing, resulting in a mastery of progressive and innovative leadership. Team building is an essential and often elusive skill in the ever-changing world of hospitality, as it requires a broad understanding in areas from reputation management and corporate culture to global environments.  Cultural influences, communities, attitudes, and behavior vary within and across nations and ethnicities requiring knowledge of etiquette, decision-making processes, greetings, and customs. Additionally, motivational techniques and strength-based applications will magnify creativity to drive change alongside practical and tactical topics such as thriving in remote or invisible offices and the art of designing effective meetings.

Due to the special nature of this Intensive Learning Experience (ILE), a majority of this course will be held over 3 extended Saturday classes as an evolving series of sessions and activities tailored to group dynamics and team building. 

MPHM-765: Applying and Developing Intentional Hospitality Leadership: ILE
The diverse community of hospitality touches lives throughout the world and requires leaders to be constantly aware and present with associates and guests while consistently modeling a benchmark for others. This type of intentional leadership is an essential element of successfully navigating the hospitality business—an awareness of a deliberate and purposeful action, decision, or behavior to advance an organization or team.

In this multidisciplinary course grounded in the context of the hospitality industry, theories and research are coupled with experiential learning to demonstrate and practice intentional leadership and deepen the understanding of how choices and opportunities shape our character and values. Students experience how an action, decision, or language instills confidence, inspires “the best self,” overcomes conflict, and creates clarity. At its core, students develop communication techniques and strategies while building strength-based processes for handling difficult situations, talent acquisition, coaching and counseling, managing up, and supporting group dialogue.

MPHM-770: Entrepreneurship: Ideation, Design, and Attracting Investment in Hospitality
Paralleling the rise of the on-demand and sharing economies is the increasing transition of a once corporate dominated industry to one increasingly comprised of start-ups and entrepreneurs. Yet, the complexities in creating such enterprises are often overshadowed by more provocative launches and successes. Accordingly, the progression from ideation to capitalization and launch for a new hospitality business requires a professional approach to maximize the probability of a successful capital raise. This course will work with students to identify a new business opportunity in the hospitality field and then develop a detailed business-model to forecast financial performance, write a business plan document suited to the demands of the modern investor, and create a presentation to communicate the concept to professional capital providers. Investor identification and outreach is also addressed.

MPHM-800: Global Service Standards
The very essence of hospitality is rooted in a person’s passion and desire to understand and deliver upon a guest’s needs through outstanding and refined service. Perfecting a customer’s experience, however, is not only a matter of the guests themselves, but is also grounded in the management and morale of associates. Accordingly, this course critically surveys the worlds of Service Standards and Guest Satisfaction in the hospitality industry, and examines how experiences are evaluated and graded internally and externally. Business parameters around service and success are a central topic, driving understanding of how to train, measure, and enhance areas that are often more qualitative than quantitative. As reviews and star-ratings ultimately measure revenue and branding success, students will also analyze the value of authority and peer-driven reviews as it relates to service and guest satisfaction in an attempt to determine future relevance.  The execution of service can vary around the world, so this course reviews best practices globally, as well as the nuances that may occur for managers and guests regionally in the BRICS countries and the Middle East. Cases focusing on entertainment companies, airlines, and the art of culinary service and oenology further diversify the course scope. 

MPHM-820: Local Planning and Development in Global Travel
Global Hospitality Leadership and Urban & Regional Planning students team up to engage in a cross disciplinary investigation focusing on destination development planning from a domestic and international perspective. A unique global studio environment poses participants with a design and management problem in select locations and cases, asking them to address key issues in planning, general management, and sustainability. The core question will center around place-based tourism: a focus on the distinct cultural, social, and historical characteristics to highlight and preserve in a particular location. The course surveys and connects broad areas from policy and investment, creation of infrastructure, labor and training, product design and marketing, to ecological and cultural sustainability, leveraging strategic thinking, cultural awareness, and leadership principles while managing the creation of a hospitality framework in an emerging destination.

 

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