IUPUC Campus Bulletin 2010-2012

Travel, trends, travel-modes, and economic impact on destination area.  Emphasis on local, regional, and national tourism.

The principles of planning, organizing, directing and controlling as applied to the hospitality service industry.  Topics relating to motivation and leadership will be stressed.  Issues of organizational change, organizational effectiveness and the nature of managerial work will be addressed.

An overview of the conventions, expositions and meetings industry. Focus will be on the operational aspects of various industry segments and the intra-industry interaction of each.

An examination of the process of　developing visitor attractions and a discussion of the main issues involved in their management.

Concepts of organization, communication, ethics, and policy formulation in the front office. Introducing the basic techniques and trends in systems and equipment available to meet the needs of the management and the guest.

The application of sanitary and public health engineering principles to food service and lodging operations.

Course topics will include planning for social events such as themed parties, weddings, or balls, planning for fund raiser events, planning recognition events, and planning entertainment events.  P:  TCEM 171.

Amateur or professional sport event planning will include discussion of site selection, logistics, personnel, marketing, economics, and legalities of hosting an event.

Development, use, and evaluation of effective merchandising, advertising, and public relations techniques in the hospitality and tourism industries.

Provides information on the field of personal and public relations.  Explores effective public relations methods.  Focuses on the relationship-oriented decisions a public relations professional must make based upon different circumstances that arise within an organization.  P:  ENG W231.

An analysis of details pertinent to the organization and execution of a meeting.  Topics include finances and contracts, site selection, program development, marketing, and evaluation　and　wrap-up.  P:  TCEM 171.

Exploration of off premise and on premise catering requirement.  Concept of event food management including menu planning, budget preparation, logistics management, guest relations and marketing.

The concepts of management of people for effective operation of institutions involving supervisory development and communications; the pretesting, training, and evaluating of employees; and the development of attitudes and morale of people working together.  P:  TCEM 112.

This course deals with the principles of microbrewing, and each student will learn the basic concepts necessary to create beer.  In this sense, students should come away from this class with the knowledge to build his or her own microbrewery.  As well, this class teaches a general appreciation for brewing and beers around the world.  P:  21 years of age.

The application of tourism marketing principles and activities will be analyzed in the content of effective tourism marketing.

Managerial and financial analyses of numerical data used for decision-making.  Consideration of systems, techniques, information types, and presentational forms used by hospitality management.  Emphasis on situations oriented to the hospitality industry.  P:  TCEM 241.

To discuss the economic impact of travel on tourism's various sectors, and the quantitative methods that can be applied to travel forecasting and tourism principles.  P:  TCEM 100 and ECON E201.

This course is designed as an in-depth analysis of convention and facility sales and service. The course will enable meetings and events from the pre-planning through post event evaluation from the supplies perspective. Topics covered include marketing and advertising a facility property, organizing a sales staff, selling to different markets and contract and legal issues.  P:  TCEM 171.

Analysis of U.S. and world travel destinations, including the exploration of principal geographic features, population centers and attractions, customs and traditions, habits, festivals,  and events, as these relate to the hospitality and travel industry. The major airline and airport/city codes in North America and overseas are also covered.  P:  TCEM 172 and GEOG 300 ELEC.

A successful exhibit can be one of the most powerful sales and marketing tools in any company's arsenal. This course is designed to help students through every phase of the endeavor-from the initial planning stage to implementation and post-show follow-up.

Development of an understanding of the patterns, principles and management of international travel to　popular tourist destinations.

The organization and production of international corporate business meetings, seminars, incentive trips and customer events using innovative and cost-effective programs that address changing business needs.  P:  TCEM 171.

Focuses on basic aspects and skills involved in planning and managing non-profit meeting and conventions.  Examines sequences of events from the conceptual state of the first meeting plan through completion of the event.  P:  TCEM 171.

Development of an understanding of the principles, patterns and management of international travel to exotic destinations.

Course will introduce students to the history, principles, marketing, planning, and management of ecotourism activities and development which promotes environmental awareness and adds economic benefits.