Course Schedule for Spring 2019


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MPHL-730-01

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.

  • Course #: MPHL-730-01
  • CRN: 36477
  • Format: On-campus
  • Instructor: Warfield, C.
  • Dates: Jan 09 – May 11, 2019
  • Class Meetings:

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 09 – May 11, 2019
  • 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
  • Instructor: Head, O.
  • Dates: Jan 09 – May 11, 2019
  • Class Meetings:

MPHL-760-01

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.


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 09 – May 11, 2019
  • 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 09 – May 11, 2019
  • 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 09 – May 11, 2019
  • Class Meetings: