Course Descriptions

RESORT & HOSPITALITY MANAGEMENT (RHM)

Introduction to Resort & Hospitality Operations (RHM 1525)
The history and psychological basis of the resort industry is explored in this course. Students are also introduced to the operational areas of the destination property. Senior managers from The Killington Resort guide students in the understanding of the various operational areas and responsibilities of the resort management team. Special attention is paid to various national/international resorts and market segments, as students track particular resorts and market segments over the term. The global and environmental aspects of the resort industry are also explored. Course fees may be required. 3 credits.

Financial & Budget Management (RHM 1475)
The student will be introduced to the key financial reports and systems within a hospitality and/or resort setting. This course approaches financial decision making from the view of a base lodge or general manager. Thus, emphasis is placed on the financial reporting system available to middle management and the decisions available to those managers. The concepts of CVP, yield management, budget preparation, forecasting, internal control, and operational leverage are covered in addition to the traditional financial statement interpretation. This course uses “real-life” examples and project assignments from the Killington and/or hospitality operations. 3 credits.

Food & Beverage Operations (RHM 1550)
Regardless of the geographic location, the activities, or the seasonality of its business, all resorts and hospitality operations have lodging and/or food & beverage concerns. This course explores those fundamental operations. The food and beverage component exposes the student to the process of food/beverage ordering, receiving, inventory control, preparation, service, and evaluation. Concepts of cost control, menu design, function management, CVP, and the like are also explored. Various operations in the rooms division are explored: reservations, front office, housekeeping, maintenance, gift shop, and concierge. The concepts of yield management, elasticity of demand, pricing strategies, and cash flow are discussed in relation to the lodging operation. 3 credits.

Introduction to Marketing (RHM 1125)
This course applies basic marketing principles to the resort/hospitality industry in general and the destination property specifically. Topics include strategies for product and service offerings, seasonal pricing strategies, communication message, content, and placement as well as market segmentation. The concepts of product life cycle, resource allocation and relationship marketing strategies are also introduced. Students apply concepts to the Killington operations through projects and presentations. Course fees may be required. 3 credits.

Human Resource Issues in Hospitality & Resorts (RHM 1375)
This course is an introduction to human resource management in the hospitality and resort industry. In addition to addressing the traditional human resource functions of sourcing, selection, development, and evaluation, the course allows the student to view the resort in a competitive service industry with a seasonal (short term) part-time employee base. This course also covers the regulatory environment, and the special considerations of sourcing an international seasonal work force each year. Guest and employee injuries, bomb threats, natural disasters, and other unforeseen emergency management strategies are discussed. Legal and ethical concerns are addressed. Taught by senior Killington management. 3 credits.

MIS & Data Management (RHM 1425)
The system for collection and summation of data is explored within the hospitality property and destination resort setting. Special attention is paid to the seasonality of the business as well as the special requirements and timing for report generation. Students will also explore the special interrelationships of the resort guest-contact areas (base lodges operations, hotel lodging, time- share real estate, food service, retail, equipment/rental operations, activity/events) and the administrative support areas (human resources, finance, mountain operations, marketing, and housekeeping/maintenance). 3 credits.

Marketing Research for Hospitality & Resorts (RHM 2150)
Market research is a continual operation within the hospitality property and destination resort. This course allows the student to experience the marketing research process as project-oriented and continual within the hospitality and/or resort operation. Students will develop and administer a variety of collection instruments, including surveys, focus groups, interviews, and Internet polling. The students will experience a variety of data collection, analysis, and interpretation. Projects will be assigned in conjunction with the Killington management team, which will allow the student to collect data, perform the analysis, make recommendations, and present his/her findings to the Killington management team. 3 credits.

Hospitality & Resort Law (RHM 3225)
This course exposes the student to the legal and regulatory issues involved with managing the hospitality and/or resort property. Hospitality topics include hotel-guest relationships, rights of refusal, assumption of risk, dram shop acts, bailments, riparian rights, duties of guest safety, as well as food and liquor liability. Resort issues include, but are not limited to, the permitting process, environmental regulations, as well as community and societal issues. 3 credits.

Resort & Hospitality Strategy (RHM 3295)
A senior “capstone” course in which the student is required to draw upon all parts of the curriculum, under pressure, to demonstrate his/her ability to think critically and communicate sound decisions in the management of resort and/or hospitality operations. The student will be asked to analyze and/or author case studies, make professional presentations on some aspect of strategy in a staff meeting setting and/or other appropriate vehicles to demonstrate the culmination of his/her knowledge. The student will also need to successfully complete a comprehensive exam. This exam will be given over a series of classes and will cover all previous content from Resort or Hospitality Management courses. 3 credits.

Lodging Operations (RHM 3575)
This course provides an in-depth focus on the lodging component of hospitality operations. Topics include rooms portfolio management, forecasting and pricing decisions, integration with information technology, yield, ADR and RevPAR management, target market concerns, group business decisions, and operations management of the lodging property. 3 credits.


RESORT MANAGEMENT (RLM)
Resort CO-OP I (RLM 1050)
This resort co-op is performed at Killington. The student is given the opportunity to apply and interview for specified positions within The Killington Resort. These positions are classified as either in “front of the house” (guest contact) or “back of the house” (non-guest contact) areas. Once accepted into a particular Co-Op position, the student will experience job functions in that area. All Co-ops are paid at prevailing wages. Students are treated as Killington employees with all rights and privileges normally due to a Killington employee. The student is expected to adhere to all Killington policies and procedures.

The students meet as a class each week on Wednesday. The student is given a sequence of projects to complete over the term dealing with the 5M’s of the organization (marketing, management, manpower, money, and manufacturing). The student also completes a term long “special project” that he/she develops in conjunction with his/her supervisor, subject to approval of the faculty. The student presents that project to the Killington Management team at the end of the term.

The student should also note that the Co-Op begins in mid December and runs through mid-March. Students will be expected to work a full (36-40 hour) week during that time (including Christmas Eve/Day, New Year’s Eve/Day, and Presidents’ Week). Work schedules will be arranged so that the students will have time off to attend class.

Formal evaluations and faculty/coordinator visits are completed for each student. The student also coordinates an entrance and exit interview with his/her direct supervisor, GMC faculty and the Killington Director of Training and Development. Course fees may be required. 9 credits.

Resort CO-OP II (RLM 2050)
The student experience compliments the first Co-Op. If the student was in the “front” during Co-Op I, then he/she will be placed in the “back’ for Co-Op II. Same structure applies as Co-Op I. Project and class assignments will be at a second year level. Certain students who show promise may be invited to take on additional supervisory responsibilities and projects. Course fees may be required. 9 credits.

Retail & Consumer Behavior (RLM 2125)
Retail operations are a critical component to the overall resort offering. This course examines the traditional theories of consumer behavior (buying behavior, purchase process, product attributes, etc) in light of the resort guest. The student also explores the retail strategies of atmospherics, inventory assortment, merchandising, store layout, pricing strategies, and product placement within the store. Killington retail outlets are used for case illustration, research ,and student projects. Taught by senior Killington management. Course fees may be required. 3 credits.

Resort Internship (RLM 3050)
The internship experience in the final year is student driven and developed in conjunction with the RHM faculty. The goal of the internship is to provide a focused experience in a destination resort setting that will lead to the student’s choice of a full-time career. Thus the student should give ample time and thought to the location and type of experience that he/she desires for the internship.

The internship may be completed at Killington if both the student and the Resort agree. The internship may be completed at other national/international properties as well. There is no guarantee of stipend, wages or salary for the experience. Those decisions are between the resort property and the student.

The student will submit a proposal to the Resort & Hospitality Management faculty at least three months prior to the experience. This proposal will include, but not be limited to, the job/position description, learning outcomes, project(s) to be completed, and evaluation system. The proposal must also include a letter of support from the internship site, which includes the names and positions of all supervisors, start/finish date, and any other appropriate information. The student will not be allowed to register until the RHM faculty approves all such information. Offered on a pass/fail basis. Students may petition the Program Director for a graded experience. Forms for the internship proposal and grading option are available from the Program Director. 3 credits.

Green Development (RLM 3275)
This course is designed to expose the student to the impact of both (a) current resort operations and (b) planned resort development upon the natural and community environments. The student will explore the specialized requirements for resorts based on location, climate, activities, and natural resources. The course will also develop a student’s understanding of the management responsibility for environmental impact analysis, project development, construction/site supervision and regulatory considerations. Taught by Killington senior management. 3 credits.

Hospitality Management (HSP)
Hospitality Co-Op I (HSP 1050)
This class meets once per week, so the Co-Op is performed at a Killington or Rutland area hospitality property. These positions are classified as either “front of the house” (guest contact) or “back of the house” (non-guest contact) area. All Co-ops are paid at prevailing wages. Students are treated as student- employees.

The students meet as a class each week on Monday or Wednesday. Each student is given a sequence of projects to complete over the term dealing with the 5M’s of the organization (marketing, management, manpower, money and manufacturing). Each student also completes a term long “special project” that he/she develops in conjunction with his/her supervisor and the faculty coordinator.

Students should also note that the Co-Op begins in mid-December and runs through mid-March. Students will be expected to work a full (36-40 hour) week during that time (including Christmas Eve/Day, New Year’s Eve/Day, and Presidents’ Week). Work schedules will be arranged so that the students will have time off for class meetings, field visitations and other course requirements.

Formal evaluations and faculty/coordinator visits are completed for each student. The student also coordinates both an entrance interview and an exit interview with his/her direct supervisor and the GMC faculty member. Course fees may be required. 9 credits.

Hospitality Co-Op II (HSP 2050)
The student experience compliments the first Co-Op. If the student was in the “front” (guest contact) position during Co-Op I, then it is suggested that he/she will be placed in the “back” (non-guest contact) experience for Co-Op II. If the student wishes to experience a different setting from the first Co-Op, then the student may be placed in a “front” or “back” position aga, but in a different type of hospitality property. The same structure applies as Co-Op I. Students who show promise may be invited to take on additional supervisory responsibilities and projects. Course fees may be required. 9 credits.


Events Planning (HSP 2175)
This course examines methods required in planning, coordinating, delivering and evaluating banquets and functions within the hospitality operation. The student will study the needs of various market segments, conventions, groups, and individuals in order to execute a successful event within the constraints of a profitable hospitality operation.

Events entail more than just food & beverage service. Students will need to consider the social, artistic, and environmental aspects as well. Student teams will plan, execute and evaluate the annual Killington “Thank You” Party in mid-April, a GMC graduation weekend event in mid-May, culminating in a Hospitality/Resort Management graduation event at Killington in mid-June. 3 credits.

Beverage Management (HSP 2525)
This course will explore the development and growth of the beverage industry. The course will also examine the production and classification methods for alcoholic beverages. The Dram Shop Acts and Vermont Liquor Control regulations will also be examined. The student will develop strategies to effectively market, control, and manage the alcoholic and non-alcoholic beverage operations within the hospitality property. 3 credits.

Quantity Foods & Purchasing (HSP 2625)
This course is an in-depth examination of the techniques and processes associated with the delivery of quantity foodservice in the restaurant and/or catering settings. Topics will include market analysis, demand forecasting, product and menu development, facilities constraints, pricing, production and quality controls, process flow and design, and project management. The purchasing process will also be explored, considering concepts of bidding, sourcing, distribution channel leverage, and the impact of technical and human components in the delivery of quality foodservice. 3 credits.

Hospitality Internship (HSP 3050)
The internship experience in the final year is student driven and developed in conjunction with faculty. The goal of the internship is to provide a focused experience in a hospitality property that will lead to the student’s choice of a full-time career. Thus the student should give ample time and thought to the location and type of experience that he/she desires for the internship. There is no guarantee of stipend, wages, or salary for the experience. Those decisions are between the hospitality property and the student.

The student will submit a proposal to the Hospitality Management faculty at least three months prior to the experience. This proposal will include, but not be limited to, the job/position description, learning outcomes, project(s) to be completed and evaluation system. The proposal must also include a letter of support from the internship site, which includes the names and positions of all supervisors, start/finish date, and any other appropriate information. The student will not be allowed to register until the faculty approves. 3 credits.

Green Facilities Management (HSP 3525)
All hospitality operations encounter significant operating and maintenance costs associated with the physical plant. Efficient operation of the hospitality property is required in order to assure financial success of the hospitality operation. In addition, the depletion of natural resources and wise energy and water usage is a major concern in our global setting.

This course explores methods by which the hospitality property can operate efficiently in an environmentally responsible manner. Energy conservation, water and air quality management, cleaning systems, waste disposal, recycling and other ecologically friendly topics are explored. Building systems and energy efficient designs are also addressed. 3 credits.

BUSINESS (BUS)
(Required for both RLM and HSP tracks)
Business Strategy and Sustainability Capstone (BUS 4022)
This course provides students with a synthesis of how business strategy intersects with environmental stewardship and social concerns using a wide range of industry case studies. Prerequisite: BUS 1073 Contemporary Business and consent of the instructor. 3 credits.

New Venture Creation & Entrepreneurship (BUS 4051)
Entrepreneurship is the creation of a new venture as well as a growing trend in existing organizations both nationally and internationally. This course will explore the key drivers in the growth of entrepreneurship and the factors that contribute to entrepreneurial success and failure. Students will have the opportunity to explore these concepts through the creation of their own new venture concept, and engage in the self-reflection necessary to determine whether they are willing to do what it takes to be a successful entrepreneur. Prerequisites: BUS 1073 Contemporary Business and BUS 1125 Marketing, or the consent of the instructor. 3 credits.

COMMUNICATIONS (CMJ)
(Required for both RLM and HSP tracks)
Professional Communications (CMJ 2025)
This course will explore methods of communication in professional and organizational settings, the communication needs of professional communities, and publication of professional documents and media. Case studies of organizational and civic communication processes will introduce key issues and techniques, including print and online correspondence, public presentations, and authoring public relations and advertising messages in the context of a communications campaign. 3 credits.

Graphic Communication (CMJ 2055)
Theory, graphic design, and publishing processes for print, multimedia, and interactive publications form the basis of this course. Focus includes integration of text and imagery, analysis of audience interaction with media, and role of media design in cultural change and values. Student projects feature the planning and publishing of a comprehensive portfolio of media projects: communications portfolios will show enhanced focus in text applications, and arts portfolios will demonstrate concentration in traditional design and layout skills. 3 credits.

ADVENTURE RECREATION (REC)
(Required for both RLM and HSP tracks)
Eco-Tourism (REC 3175)
This course is designed as a detailed entry into the field of ecotourism. Students will learn about the history, main concepts and guiding principles of ecotourism, with attention paid to both the ecological and human aspects of this travel option. Consideration will be given to understanding the motivations and expectations of ecotourists and the public and private providers of ecotourism opportunities. Trends in policy, government legislation, and green-marketing will also be discussed. 3 credits.