Course Schedule for Spring 2018


 


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MPHL-900-01

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.

Note: MPS degree core requirement. Minimum grade of "B" needed to pass. Students must have completed 24 credit hours before enrolling. Needs Department Approval

  • Course #: MPHL-900-01
  • CRN: 34148
  • Format: On-campus
  • Instructor: Tucker, E.
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHL-510-01

Hospitality Operations and Service Management

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, + conventions operations, learn how to critically access and respond to performance & 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 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.

Note: Foundation course for Global Hospitality Leadership

  • Course #: MPHL-510-01
  • CRN: 34139
  • Format: On-campus
  • Instructors: Rockett, G.
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHL-800-01   Canceled

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.

Note: Elective. Additional 150 min. distance learning component required.

  • Course #: MPHL-800-01
  • CRN: 34146
  • Format: On-campus
  • Instructor: TBD
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHL-700-01   Canceled

Hospitality Financial Mgmt

  • Course #: MPHL-700-01
  • CRN: 34143
  • Format: On-campus
  • Instructor:
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHL-720-01

Hospitality Law

  • Course #: MPHL-720-01
  • CRN: 34144
  • Format: On-campus
  • Instructors: Lannan, R. , Saba, P.
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHL-765-01   Canceled

Intentional Hosp Leadership

Note: Due to the special nature of this Intensive Learning Experiences (ILE), a majority of this course will be held over 4 extended Saturday classes as an evolving series of sessions and activities tailored to leadership. This course meets 1/20 (8am-2pm), 2/9 (5:20pm-7:50pm), 2/10 (8am-4pm), 3/16 (5:20pm-7:50pm), 3/17 (8am-4pm), 4/6 (5:20pm-7:50pm), and 4/7 (8am-4pm). Please see Course Schedule for more information.

  • Course #: MPHL-765-01
  • CRN: 34665
  • Format: On-campus
  • Instructor: TBD
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHM-765-01   Canceled

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 & strategies, and strength-based processes for handling difficult situations, talent acquisition, coaching & counseling, managing up, and supporting group dialogue.

Note: Due to the special nature of this Intensive Learning Experiences (ILE), a majority of this course will be held over 4 extended Saturday classes as an evolving series of sessions and activities tailored to leadership. This course meets 1/21 (8am-2pm), 2/10 (5:20pm-7:50pm), 2/11 (8am-4pm), 3/17 (5:20pm-7:50pm), 3/18 (8am-4pm), 4/7 (5:20pm-7:50pm), and 4/8 (8am-4pm). Please see Course Schedule for more information.


MPHL-520-01

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.

Note: Foundation requirement for the MPS degree.

  • Course #: MPHL-520-01
  • CRN: 34140
  • Format: On-campus
  • Instructor: Balkey, D.
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHL-644-01

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.

  • Course #: MPHL-644-01
  • CRN: 34657
  • Format: On-campus
  • Instructor: White, J.
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHL-880-01

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.

Note: Extensive documented academic activity & distance learning outside of class is required. This course meets in person on five occasions & has directed learning requirements outside interning for a minimum of 37.5 contact hours. Needs Department Approval

  • Course #: MPHL-880-01
  • CRN: 34147
  • Format: On-campus
  • Instructor: Tucker, E.
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHM-814-62   Canceled

Reg. Standards: SE Asia

Hospitality is a global business, but it 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. As part of the applied international immersion component in the Georgetown MPS-HM program, students have the chance to travel and experience various regions of the world in which hospitality is critically effecting the industry globally. This Intensive Learning Experience (ILE) offers two options: a chance to travel without credit; alternatively, students can opt to travel and complete academic assessments/projects for credit toward their degree. As a continuation of the HM global travel courses offered each Spring and Fall, the program would like to take advantage of the longer spring break travel period to take students to Southeast Asia to explore and analyze the underpinnings of impeccable service found in Asian hospitality. Nowhere is this better seen than in Bangkok, home to the world's most noted and highest rated hotels. Students will also be able to spend several days in Langkawi, Malaysia, a resort island in the Andaman Sea, where they will also be able to explore the same high-end service required in resort operations.

Note: This is a zero-credit course. Experiential learning outside of class is required. The course will meet 4-5 times throughout the semester and travel to Southeast Asia from 3/4 - 3/11; The travel fee is $2984. Students will not receive a refund of the travel fee after February 7, 2017.

  • Course #: MPHM-814-62
  • CRN: 32718
  • Format: On-campus
  • Instructor: Butt, A.
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHM-814-63   Canceled

Reg. Standards: SE Asia

Hospitality is a global business, but it 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. As part of the applied international immersion component in the Georgetown MPS-HM program, students have the chance to travel and experience various regions of the world in which hospitality is critically effecting the industry globally. This Intensive Learning Experience (ILE) offers two options: a chance to travel without credit; alternatively, students can opt to travel and complete academic assessments/projects for credit toward their degree. As a continuation of the HM global travel courses offered each Spring and Fall, the program would like to take advantage of the longer spring break travel period to take students to Southeast Asia to explore and analyze the underpinnings of impeccable service found in Asian hospitality. Nowhere is this better seen than in Bangkok, home to the world's most noted and highest rated hotels. Students will also be able to spend several days in Langkawi, Malaysia, a resort island in the Andaman Sea, where they will also be able to explore the same high-end service required in resort operations.

Note: Extensive, documented academic activity and experiential learning outside of class is required. The course will meet 4-5 times throughout the semester and travel to Southeast Asia from 3/4 - 3/11. Tuition for this course does not include travel costs; The travel fee is $2984. Students will not receive a refund of the travel fee after February 7, 2017.

  • Course #: MPHM-814-63
  • CRN: 32719
  • Format: On-campus
  • Instructor: TBD
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings:

MPHL-560-01

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.

Note: Foundation requirement for the MPS degree.

  • Course #: MPHL-560-01
  • CRN: 34141
  • Format: On-campus
  • Instructor: Altman, M.
  • Dates: Jan 10 – May 12, 2018
  • Class Meetings: