Course Schedule for Summer 2018


 


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MPHL-630-40

Luxury & Lifestyle Brands

A recent report by the Boston Consulting Group (BCG) found that over $1.8 trillion is spent annually on luxury goods and services worldwide, with over $1 trillion going to “luxury experiences” and about half that figure being accounted for by travel and hotels. This course will examine the various facets of luxury and the fundamental values and mindsets that create a demand for it; the ways in which luxury has changed; what global luxury travelers/ consumers are ultimately seeking; and how hotels and other hospitality related organizations are responding in order to lead and succeed in this highly competitive vertical. Students will have access to industry leaders operating within the luxury/ lifestyle sectors either via in-class guest lectures, interviews or off-site experiences and/ or tours. Assignments will include trend research and live polling, case study analyses, role playing and other workshops/ exercises in ideation, market segmentation, brand positioning and marketing.

Note: Elective course for Hosp Leadership. Additional 90 min. distance learning component required.


MPHL-600-40   Canceled

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.

Note: Elective course for Hospitality Leadership.

  • Course #: MPHL-600-40
  • CRN: 16121
  • Format: On-campus
  • Instructor: TBD
  • Dates: May 21 – Aug 19, 2018
  • Class Meetings:

MPHL-900-40

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" is needed to pass. Students must have completed at least 24 credit hours before enrolling. Additional 90 minute distance learning compnent required.

  • Course #: MPHL-900-40
  • CRN: 16126
  • Format: On-campus
  • Instructor: Tucker, E.
  • Dates: May 21 – Aug 19, 2018
  • Class Meetings:

MPHL-770-40   Canceled

Entrepreneurship

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.

Note: Elective course for Hospitality Leadership

  • Course #: MPHL-770-40
  • CRN: 16491
  • Format: On-campus
  • Instructor: TBD
  • Dates: May 21 – Aug 19, 2018
  • Class Meetings:

MPHL-880-40

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 and distance learning outside of class is required. This course meets in person on five occasions and has directed learning requirements, outside interning, for a minimum of 37.5 hours.

  • Course #: MPHL-880-40
  • CRN: 16124
  • Format: On-campus
  • Instructor: Shannon Rinella
  • Dates: May 21 – Aug 19, 2018
  • Class Meetings: