Spring. 4 credits. Student option grading.
Prerequisite: HADM 4550, HADM 6550 or equivalent. Co-meets with HADM 4500. Enrollment limited to: graduate students. Students may not add or drop this course after the third class meeting of the semester.
Faculty teaching this course:
- Jeanne Varney - Spring 2018
An advanced, experiential learning course in which students are primarily tasked to work directly with hospitality companies to solve real sustainability-related issues in the marketplace. Projects are related to the greening of current operations (operational), the refurbishment of existing assets and properties (brownfield), and the establishment of new businesses (Greenfield). The goal is to help students develop and refine critical analysis and decision-making skills related to hospitality management and sustainability through hands-on learning experiences. Short weekend practicum trip required.