Course Schedule for Summer 2017


 


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MPHL-600-40

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.


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.

  • Course #: MPHL-900-40
  • CRN: 16126
  • Format: On-campus
  • Instructor: Rockett, G.
  • Dates: May 22 – Aug 20, 2017
  • Class Meetings:

MPHL-510-40   Canceled

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 Hospitality Leadership.

  • Course #: MPHL-510-40
  • CRN: 16118
  • Format: On-campus
  • Instructor: Rhead, D.
  • Dates: May 22 – Aug 20, 2017
  • Class Meetings:

MPHL-540-40   Canceled

Human Capital Management and Labor Relations

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 Leadership. Additional 90 minute distance learning component.

  • Course #: MPHL-540-40
  • CRN: 16119
  • Format: On-campus
  • Instructor: Shannon Rinella
  • Dates: May 22 – Aug 20, 2017
  • Class Meetings:

MPHL-644-40   Canceled

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.

Note: Elective course for Global Hospitality Leadership.

  • Course #: MPHL-644-40
  • CRN: 16122
  • Format: On-campus
  • Instructor: Freedman, B.
  • Dates: May 22 – Aug 20, 2017
  • 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: Horowitz, Y.
  • Dates: May 22 – Aug 20, 2017
  • Class Meetings:

MPHL-880-41   Canceled

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.


MPHL-750-40

Revenue Management for Hospitality

Revenue Management is one of the most essential and in-demand business competencies in the hospitality industry. This course teaches students advanced principles of price variability and yield management, and the science of balance: offering the right product at the right time at the right price to the right customer. While revenue management is used across almost all hospitality companies from hotels and airlines, to rental cars, leisure travel and resorts, its underlying methodology is used broadly in other industries to improve top and bottom line revenue and in finding optimal solutions for business problems. Success in this area requires an expansive, multi-disciplinary view into all aspects of an operation within the organization including customer behavior and guest touch points. Segmentation, pricing, distribution, budget analysis, and channel distribution are evaluated in the quest to maximize revenue. Students will have the option of earning AH&LEI’s Certification in Hotel Industry Analytics (CHIA) parallel to the course curriculum.

Note: Elective course for Global Hospitality Leadership.

  • Course #: MPHL-750-40
  • CRN: 16123
  • Format: On-campus
  • Instructors: George, V. , Phillips, J.
  • Dates: May 22 – Aug 20, 2017
  • Class Meetings:

MPHL-560-40

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-560-40
  • CRN: 16120
  • Format: On-campus
  • Instructor: Altman, M.
  • Dates: May 22 – Aug 20, 2017
  • Class Meetings: