This course explores the transformative role of Generative AI in business, with a particular focus on hospitality, tourism, and service industries. The course examines three core areas of AI integration in business: AI-driven customer engagement, AI-enhanced operational efficiency, and AI-informed strategic decision-making. First, the course explores how Generative AI enhances customer experiences through personalized recommendations, automated service interactions, and AI-generated marketing content. Second, it examines AI?s role in improving business operations, including inventory management, revenue optimization, and task automation. Third, it evaluates the strategic implications of AI adoption, covering ethical considerations, data-driven decision-making, and competitive advantages in a digital economy. Through hands-on applications, case studies, and critical discussions, students will develop AI literacy, gain practical experience in prompt engineering, and learn to critically assess AI-generated outputs. This course prepares students for the evolving demands of AI-driven business environments by equipping them with the knowledge and skills to responsibly implement Generative AI for innovation, efficiency, and business success.

This course examines the strategic use of technology in modern hospitality and tourism organizations including the utilization of Information and Communication Technologies (ICT) and social media as a marketing and management tool. The application and use of both business intelligence and hospitality business analytics is also explored.

This course examines the strategic use of technology in modern hospitality and tourism organizations including the utilization of Information and Communication Technologies (ICT) and social media as a marketing and management tool. The application and use of both business intelligence and hospitality business analytics is also explored.

Customer experience management is the process of strategically managing a customer's entire experience with a product, service, and company. Throughout the course, students will investigate the importance of establishing the unique brand experience by examining the experience for different brands, establishing service benchmarks, and determining the key principles of quality and satisfaction. Students will evaluate how to design the brand experience including analyzing the physical and social servicescape and evaluating the critical touchpoints throughout the customer experience journey. Lastly, the course examines the effects of customer psychology, emotions, social styles, and body language and how these affect customer behavior such as complaints, service recovery, loyalty, return intention, and word-of-mouth.

A hybrid course focusing on strategic decision making related to revenue management in the hospitality industry. Revenue management has become an increasingly important area of decision-making for managers today. This course should improve your understanding of basic principles and practical tools for customer-centric revenue management as applied to services - particularly hotels and restaurants. Several high-impact revenue drivers will be covered. Emphasis will be placed on issues such as forecasting, differential-pricing, price management, and revenue optimization strategies.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Analysis of factors affecting food production and service in the food service industry emphasizing adherence to food quality and service. Evaluation of food products and commercial equipment. Planning and coordinating food production activities.

Explore the vast array of meetings, conventions, and expositions. Learn the different venue types, approaches, and management group gatherings. Identify the role of convention and visitor bureaus, destination management companies, and service contractors.