Spa & Resort Management

Spa & Resort Management - Certificate

Recommended Course Sequence

Core Courses

Course Title Credits
EXER 1225 Introduction to the Spa Industry, Services and Treatments
Description
EXER 1225 This course will introduce students to the history of the spa industry. Students will learn about popular spa treatments and services and explore which services are essential to running an effective and profitable spa business. Students will also examine spa services from different countries and cultures.

Credits: 2

Effective Dates: 11/04/2010 - 12/31/9999

Course Outline: EXER1225

2
EXER 1230 Fundamentals of Exercise and Dietary Programming
Description
EXER 1230 This course will provide students with the knowledge, skills, and attitudes to design basic exercise programs. Programs will focus on the five health-related fitness components and will be structured for general healthy populations and for individuals with special needs. Students will also be introduced to concepts in dietary programming; including, nutritional analyses, nutrient function, total daily energy expenditure, and portion sizes.

Credits: 3

Effective Dates: 11/04/2010 - 12/31/9999

Course Outline: EXER1230

3
EXER 1235 Holistic Health
Description
EXER 1235 This course will provide an introduction to the concepts and theoretical basis of complementary healing practices and focus on providing the student with an overview of methods to enhance overall wellness. This course will include an examination of physical, emotional, spiritual, and mental health and the challenges individuals face in these areas throughout the lifespan.

Credits: 3

Effective Dates: 11/04/2010 - 12/31/9999

Course Outline: EXER1235

3
SMGT 1171 Strategies for Sales and Closing Success
Description
SMGT 1171 Vendor-Client relationships built on collaboration and mutual reward are the secret success strategy of today's hospitality market. The consumptive sales techniques of yesterday have no traction today. Today's customer is more trained, and technology has maximized their ability to both research and communicate. Litigation has increased. New APEX/ASTM Green Standards will soon require another layer of relationship accompanied by transparent documentation. Effective Vendor-Client relationships begin at first contact, continue through "close", and evolve into the post-sale relationship that multiplies sales. New or experienced sales professionals will benefit from hands-on case studies and simulations that address sales and closing strategies from both Vendor and Client perspectives. The exploration of both perspectives is especially appropriate in today's fluid marketplace in which most professionals will be both Vendor and Client during their career.

Credits: 3

Effective Dates: 09/30/2010 - 12/31/9999

Course Outline: SMGT1171

3
SMGT 1245 Introduction to Resort Operations
Description
SMGT 1245 Resorts provide an environment of restoration to their guests. As in other hospitality facilities, the emphasis is always on the guest; however, successful resorts maintain far higher guest service standards than their hotel counterparts. In addition, resorts offer the most fascinating element of all to their guests - escape. Interpretation and delivery of "escape" is both dynamic and evolving. Students in this course will study the components and operation of resorts from a management perspective.

Credits: 2

Effective Dates: 11/04/2010 - 12/31/9999

Course Outline: SMGT1245

2
SMGT 1666 Lodging Operations and Coordination
Description
SMGT 1666 A lodging operation is comprised of many departments that must work together with precision to fulfill guest expectations. Course curriculum addresses the complete range of lodging operational considerations from the front lobby guest experience to the shipping and receiving dock.

Credits: 2

Effective Dates: 09/30/2010 - 12/31/9999

Course Outline: SMGT1666

2
SMGT 1670 Lodging Systems and Technology
Description
SMGT 1670 Technology is integral to success in today's lodging environment. Students will be introduced to the many systems that ensure success, including monitoring room inventory, communication, staffing, yield management and data mining to predict consumer habits. Prerequisite: None.

Credits: 2

Effective Dates: 08/25/2008 - 12/31/9999

Course Outline: SMGT1670

2
SMGT 1675 Hotel Front Office Management
Description
SMGT 1675 This course provides a hands-on tour of the front office in a lodging establishment. Curriculum includes a computerized simulation of the front office processes from guest check-in thru night audit. This is on-the-job training in the classroom.

Credits: 3

Effective Dates: 08/25/2008 - 12/31/9999

Course Outline: SMGT1675

3
SMGT 1680 Hospitality Space and Logistics Management
Description
SMGT 1680 This course focuses on the management of products and services at hotels, resorts and other venues that hold group meetings. Achieving success of the group client's meeting goals while ensuring the property's operational efficiency and profit, is a core skill in the hospitality industry. Creating a partnership for success between the venue and the group is a significant element of today's competitive business environment. Prerequisite: None.

Credits: 3

Effective Dates: 08/25/2008 - 12/31/9999

Course Outline: SMGT1680

3
SMGT 1685 Hospitality and Tourism Guest Services
Description
SMGT 1685 Hospitality and tourism customers experience satisfaction when the combination of positive product AND service exist. In this course students will learn listening techniques and customer service skills. Hospitality and tourism case studies, tapes and other media give students first-hand experience in providing quality guest services. Problem solving is an important element of the curriculum. Prerequisite: None.

Credits: 2

Effective Dates: 08/25/2008 - 12/31/9999

Course Outline: SMGT1685

2
SMGT 1686 Hospitality Food & Beverage Management Fundamentals
Description
SMGT 1686 Food and Beverage Operations are important to the success of any lodging property. This course prepares hospitality managers by giving a concise overview of the important role that menu planning plays within operations. This course presents fundamentals of the on-premise food service operations, including on-premise catering, as well as, menu design/planning, menu pricing, menu product knowledge, recipe costing, staffing required to implement the menu, current food service trends, basic sanitation skills, and simple internal controls/reporting.

Credits: 2

Effective Dates: 05/21/2014 - 12/31/9999

Course Outline: SMGT1686

2
Total Core Credits: 27
Total Program Credits: 27