IUPUI Campus Bulletin 2017-2018

Introduces the various components of the tourism, events, and hospitality industry.  Emphasis is placed on exploring such areas as service, food and beverage operations, lodging, hospitality, events and attractions.  Students are exposed to different career opportunities available within the diverse scope of the industry.

Explores in depth the planning for a myriad of social events such as themed parties, weddings, balls, fundraiser recognition and entertainment events.  Experiential learning via event volunteer work is a component of this course.

Discover, appreciate, and use fine wines at the personal or professional level.  Wines will be explored alone and in food pairings.

Analyzes the integration of visitor interests/needs and the protection of cultural and heritage resources.  Elements examined include the various cultural and heritage assets operable as tourism attractions in addition to the link between quality cultural heritage tourism and community development.  Emphasis is placed on Indiana cultural and heritage tourism.

Investigates tourism trends and themes.  Students will be immersed in topics via experiential learning, case study analysis, independent study, and/or service learning.

Focuses on the necessary skills and tools for success in an internship setting as well as principles of career preparation including resumes and interviewing.  Examines and practices principles of leadership, teamwork, problem solving, conflict resolution and ethical behavior in the context of the workplace, career development and citizenship.

Industry of research project to be arranged between a student and faculty member geared to individual needs, interests, aptitudes and desired outcomes.  Plans and project outcomes must be approved by an appropriate faculty.

Expands on the process of developing marketing and sales strategies for the tourism industry.  Focus includes integrated marketing and the sales process.

Reach greater heights of wine comprehension by exploring the tastes and history of Western European wines.

Analyzes macro and micro economic concepts as they apply to the production, distribution, and comsumption of tourism-related goods and services.  Topics include tourism demand, competition among tourism suppliers, and benefits and costs of tourism development.

Examines the relationship between sport and tourism phenomena with regard to community and business growth.  Paradigms of experience, historical development, globalization, mobility, sustainability, culture, identity, current practices in sport tourism marketing and operations are core components of this course.

Learn the business of wine, beer and spirits management and apply this knowledge to practical use in the food and beverage service and retail industries.

Explore the world's great beer styles, including imports and craft beers, as well as beer flavors and off-flavors, the brewing process, ingredients, history, beer and food pairing, competitions, judging and more.  Sampling and field trips will be required.  Students will also be prepared to take the Certified CiceroneR exam.

Analyzes the use of marketing principles in the context of sport tourism and events.

Explores convention and facility sales and service.  Considers meetings and events pre-planning through post event evaluation from the supplies perspective.  Topics include marketing and advertising a facility property, organizing a sales staff, selling to different markets and contract/legal issues.

Leads students through every phase of exhibit marketing, from the initial planning stage to implementation and post-show follow-up.

Examine a historical, social and business perspective of spirits, and practical experience including product and industry knowledge.  Gain an appreciation of each category of spirits both on their own and when paired with food.

Focuses on the creation, management and execution of events.  Students will design an event concept and produce the event.

Provides an immersive, hands-on learning experience in the tourism industry.  This independent study course offers opportunities to prepare students for a career in the industry.

Examines the process of research planning and development with emphasis on goal achievement for tourism and communities.  Includes the identification of tourism research problems and application of literature review, data collection, analysis techniques and interpretation.

Explores 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.

Provides an international perspective on the key issues facing tourism in the global environment.  Includes critical examination of the meaning and scope of tourism; niche tourism markets; environmental, socio-cultural and economic impacts of tourism; political role in tourism; tourism growth management; and tourism trends.

Develops skills in analyzing organizational challenges, formulating and selecting alternatives, and identifying issues inherent in strategy implementation within the event tourism industry.

Surveys sport event planning on the amateur and professional levels.  Discussions and studies entail site selection, logistics, personnel, marketing, economics, and legalities of hosting an event.

Introduces the cruise line industry and investigates the skills needed to begin a productive career in the specialized travel segment.

Builds upon the foundation of management through analysis and application in the tourism industry.  Topics include strategic planning, risk management, international business and entrepreneurship.  Students will examine principles of non-profit management, social responsibility and effective management of the workforce.

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

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

Provides an immersive, hands-on learning experience in the tourism industry.  This independent study course offers opportunities to prepare students for a career in the industry.

Provides an introductory approach to planning and organizing events.  Focus is on the operational principles of for-profit and non-profit event types, including sporting, cultural, social, and business.

Explores the operations and management of lodging facilities.  Topics include type of property, revenue management, and guest services focused on meeting guests' needs and maximizing occupancy.  Discussion includes special forms of lodging, such as bed and breakfast facilities, vacation ownerships and resorts.

Introduces students to tourism attractions and destination management organizations (DMOs).  Focus will include management, marketing, and product development of DMOs including convention and visitors bureaus (CVBs) and state tourism offices.

Provides students with a comprehensive introduction to IUPUI.  Topics will focus on skills essential for success, including resources of the university, school and department, academic planning, discipline-based learning, skill-based learning, service learning and critical reflection.

Introduces methods of managing event facilities with a focus on client services, risk management, and event planning across multiple types of venues.

Examines the relationships among tourism, sustainability and development.  Focuses on the development of tourism policy at local, state, national and international levels.  Discusses theories of development as economic, environmental and socio-cultural concepts.

Explores principal geographic features, population centers and attractions including travel destinations across the world.

Analyzes elements and details relating to organization and execution of events.  Students practice and apply principles to a number of topics including budgeting, site selection, marketing, staffing, risk management, design and evaluation.

Explores management of off-premise and on-premise food and beverage operations.  Topics include menu selection, service styles, delivery outlets, safety and guest/client relations.  Experiential learning activity required.