CSH 4498:Strategic Management in Hospitality

3 Credit Hours
Prerequisite: Culinary Sustainability and Hospitality majors: Students must have completed MKTG 3100 and MGT 4001. This course is taken in the last or next-to-last semester in the program; Non-Culinary Sustainability and Hospitality majors: Senior standing and permission of the department chair.
This challenging senior-level capstone course transforms students into strategic business leaders, incorporating disciplines learned throughout the curriculum including marketing, purchasing, situational analysis, quantitative production, environmental awareness, financial and quality management, and strategic formulation and implementation as applied to the hospitality industry. The primary focus is on the successful development, execution, and application of strategic management concepts to a signature event held during the semester.