Conceptual foundations of play, recreation, leisure, tourism, hospitality. Historical and cultural perspectives, economic and political significance, leisure behavior, the environment, relationship of leisure service agencies, professionalism, issues and trends.
Organization of commercial recreation, tourism, and hospitality. Supply and demand components, historical and cultural perspectives, marketing, public relations, promotional techniques, roles of commercial leisure delivery systems, and programming strategies.
Organization, group leadership, assessment, time management, evaluation of RTH programs, followership, special event management, programming strategies in RTH. Human development for all populations throughout the lifespan; techniques, strategies and resources for a variety of RTH settings.
Group management, ethical leadership, program execution/development/evaluation, and event management. Motivating for activity participation. Managing problematic participant behavior. Leading safely, according to age groups in parks and recreation settings.
The course is designed to assist students in the five critical stages of successful event leadership: research, design, planning, coordination and evaluation. Professional opportunities in the event management industry discussed.
Study of hospitality strategic management and administration in an agritourism context. Students will learn situation analysis, creation of a business plan, budgeting and financial management, product development and marketing.
Study planning, designing, and operating leisure services areas and facilities; environmental impact; relationship between leisure services, tourism and hospitality. Assessment, standards, regulations, maintenance, operations, construction, equipment. Contracting and RFP process
Structure of recreation, tourism, and hospitality programs and services for all populations and cultures in diverse leisure settings; marketing, public relations, needs assessment, planning, implementation, evaluation of programs and services.
Advanced study of the meetings, conventions, special events, and exposition industry. Topics covered include event planning, event development and implementation, marketing and public relations, risk management, and event management opportunities.
Study of law and administrative principles in recreation, tourism and hospitality. Exploration of statutes, tort, employment, federal and state cases, and contract concepts in the management of leisure services.
Supervised experience in an agency, which provides recreation and/or tourism and hospitality services. Agency and student placement pre-approved.
Workshops on topics in professional preparation taught by practitioners on site. Topics cover standards that require students to demonstrate didactic skills and use agency resources not available on campus.
Individualized investigation under the direct supervision of a faculty member. (Minimum of 37.5 clock hours required per credit hour.)
Special Notes
Maximum concurrent enrollment is two times.
Discussion, research, and applications in contemporary issues of the experience industry (recreation, tourism and hospitality). Study of practices guiding professionals in financial management, competition, marketing, event planning, and sustainability.
Personnel, budgeting, financing, organizational practices, legal and legislative processes, regulatory standards, risk management and applications of computers and technology to the management of recreation, tourism & hospitality services.
This course focuses on the organizational structures, operations, and practices of management in tourism and hospitality. Topics include financing, planning and organizing, communication, business ethics, marketing, regulatory standards, and budgeting.
Management theory and practice, leadership, policy development, motivation, personnel, budgeting, financing, organizational practices, legal and legislative processes, management ethics, regulatory standards, risk management, grantsmanship, and applications of computers and technology to the management of RTH services.
Apply research and evaluation procedures, techniques, and methods. Use communication tools, media and computers to analyze data and present evaluation or research findings in recreation, tourism, or hospitality services.
A minimum of 37.5 clock hours required per credit hour. Course consists of minimum 12 weeks in an approved agency under qualified supervisor with tasks encompassed by professional competencies of accreditation and certification bodies.