Course Schedule for Spring 2020


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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: Registration in the class requires department approval. 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 08 – May 09, 2020
  • 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.

  • Course #: MPHL-510-01
  • CRN: 34139
  • Format: On-campus
  • Instructor: Head, O.
  • Dates: Jan 08 – May 09, 2020
  • Class Meetings:

MPHL-830-01

Global Immersion

This is a client facing course and students will be in teams of 4 people and will develop a strategic marketing communications plan based on the challenge given by the client. In the last week of the course, students will travel to Paris, France for site visits and to meet with the client. At the end of the week, students will be pitching their marketing plan to the client. This course is a heavy workload and will require an additional student fee of $1,500 which does not cover their flight and meals during the week. More information about the course and the travel portion will be available in late January.

Note: This course will meet January 15, January 22, January 29, February 12, February 19, February 26, March 4, and March 25. This course requires travel to Tokyo, Japan March 08 through March 13. The course fee is $2,335.00 plus the additional $60 international travel insurance fee. These fees do NOT cover the cost of tuition or flights. Department approval is needed to register for this course.

  • Course #: MPHL-830-01
  • CRN: 39274
  • Format: On-campus
  • Instructor: Tucker, A.
  • Dates: Jan 08 – May 09, 2020
  • Class Meetings:

MPHL-620-01   Canceled

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.

  • Course #: MPHL-620-01
  • CRN: 39048
  • Format: On-campus
  • Instructor: TBD
  • Dates: Jan 08 – May 09, 2020
  • 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 08 – May 09, 2020
  • 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: Registration in the class requires department approval. 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 08 – May 09, 2020
  • 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.

  • Course #: MPHL-560-01
  • CRN: 34141
  • Format: On-campus
  • Instructor: Lorch, A.
  • Dates: Jan 08 – May 09, 2020
  • Class Meetings: