Course Schedule for Spring 2017


 


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MPHM-650-01

Digital Marketing and Distribution for Hospitality

In the world of digital marketing and distribution, the only constant is change. From Facebook and Instagram to Twitter and Snapchat, social media has granted unprecedented access to today’s consumer. And from Expedia to Priceline and even Google, the indirect distribution channels used in travel marketing and booking also dramatically impact the travel planning cycle, business and financial performance, and consumer loyalty. Developing a savvy marketing strategy and participating in the right channels is key, but cutting through the clutter is more important than ever. In fact, digital marketing is one of the most critical issues facing the biggest travel companies today. Accordingly, this course builds upon the principles learned in the foundational Sales & Marketing and Communication course, and examines three key areas of digital marketing: direct distribution via a company’s own channels, indirect distribution through online travel agencies and global distribution systems, and social media. Through investigations in social media and website evolutions over time, projects examining indirect hotel marketing/sales channels, and exercises in customer segmentation, students learn how to evaluate and leverage digital channels to keep businesses relevant in our competitive travel landscape.

  • Course #: MPHM-650-01
  • CRN: 32646
  • Format: On-campus
  • Instructor: Salem, T.
  • Dates: Jan 11 – May 13, 2017
  • Class Meetings:

MPHM-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: Core course for Hospitality Management.

  • Course #: MPHM-510-01
  • CRN: 30285
  • Format: On-campus
  • Instructor: Gaber, K.
  • Dates: Jan 11 – May 14, 2017
  • Class Meetings:

MPHM-700-01

Hospitality Financial Management

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. Prerequisite: MPHM 520: Managerial Accounting + Finance: Analysis and Decision-Making for Hospitality Operations.

  • Course #: MPHM-700-01
  • CRN: 30287
  • Format: On-campus
  • Instructors: Hoganson, E. , Rockett, G.
  • Dates: Jan 11 – May 14, 2017
  • Class Meetings:

MPHM-720-01

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).

  • Course #: MPHM-720-01
  • CRN: 30289
  • Format: On-campus
  • Instructors: Lannan, R. , Saba, P.
  • Dates: Jan 11 – May 14, 2017
  • Class Meetings:

MPHM-540-01

Human Capital Management, Diversity, and Labor Relations in Hospitality

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 & 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 extensive 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.

Note: Foundation course for Hospitality Management.

  • Course #: MPHM-540-01
  • CRN: 28391
  • Format: On-campus
  • Instructor: Shannon Rinella
  • Dates: Jan 11 – May 14, 2017
  • Class Meetings:

MPHM-765-01

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.


MPHM-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 principals, 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 #: MPHM-520-01
  • CRN: 32181
  • Format: On-campus
  • Instructors: Balkey, D. , Brooks, C.
  • Dates: Jan 11 – May 13, 2017
  • Class Meetings:

MPHM-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 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.

  • Course #: MPHM-880-01
  • CRN: 30547
  • Format: On-campus
  • Instructor: Engel, E.
  • Dates: Jan 11 – May 14, 2017
  • Class Meetings:

MPHM-814-62

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 11 – May 13, 2017
  • Class Meetings:

MPHM-814-63

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: Butt, A.
  • Dates: Jan 11 – May 13, 2017
  • Class Meetings: