Hospitality, Tourism and Event Management

Do you like to travel? Do you like to have a career where there are many opportunities to use your talent, help people, care about the environment, and have fun? The travel, tourism and hospitality industry might be for you. The travel, tourism and hospitality industry is one of the largest industries in the world, in the US, and in California as well. There are plenty of companies looking for talented professionals who have academic training and professional experience to take on leadership roles. Located in the heart of Silicon Valley, the Department of Hospitality, Tourism & Event Management at San Jose State University (HTEM@SJSU) offers a unique perspective that students studying hospitality elsewhere just do not have. Students are immersed in the spirit of Silicon Valley which nurtures innovation and entrepreneurship traits in them. The vibrant, metropolitan location comes with many opportunities for students to gain hands-on experience while in school, which greatly helps them transition to the industry after graduation. HTEM@SJSU offers an innovative, technology-driven curriculum that pairs academic study with hands-on professional experience that students need to pursue successful and meaningful careers. HTEM@SJSU is ranked as the #1 Hospitality & Tourism Management Program in Northern California and top 6% among top universities worldwide by Shanghai Ranking, a.k.a. the Global Ranking of Academic Subjects, which is one of the most influential and widely-recognized university rankings. Graduates of HTEM@SJSU find employment as hotel/resort general managers, restaurant managers, private club managers, controllers, sales and marketing managers, human resources managers, concierge, catering and event coordinators/producers, and convention and tradeshow managers in California, the US, and elsewhere in the world.

Cutting-Edge Curriculum and Exceptional Opportunities

If you're looking for an innovative, engaging, and multi-cultural-focused program that will open you up to opportunities all over the world, the HTEM program could be for you. Learn more about the Hospitality, Tourism and Event Management degree, what it entails, and how it will prepare you for an exciting career.Web marketing

Why You Should Choose Hospitality, Tourism & Event Management

As soon as you step onto our welcoming and dynamic campus you'll see you've made the right choice. As a student in the HTEM program, you'll gain cutting-edge theoretical and practical skills, engaging field experience, and the ability to provide visionary leadership in diverse communities.

Visit the university catalog for a list of courses and descriptions. The courses specific to HTEM Concentration are listed below.

Required Courses (12 units)

HSPM 1 - Travel to Learn, Learn to Travel

3 Units

Examination of relationships among tourists, host communities, and tourism industry stakeholders
Analysis of the history, growth, and global development of the tourism industry
Evaluation of economic, socio-cultural, and environmental impacts of tourism
Exploration of emerging industry trends and application of technology in shaping end-to-end travel experiences
Assessment of sustainability practices aligned with SDG 8: Decent Work and Economic Growth
Identification of career pathways and professional opportunities within tourism and hospitality

Grading: Letter Grade

HSPM 102 - Hotel & Lodging Operations

3 Units

Examination of principles of organization and management within hotel and lodging operations
Application of decision models to operational tasks and managerial challenges in hospitality settings
Analysis of planning, organizing, staffing, directing, and controlling functions in hotel management
Evaluation of operational practices in front office, housekeeping, and food and beverage departments
Assessment of personnel management strategies in lodging operations

Prerequisites: upper division standing
Grading: Letter Grade

HSPM 130 - Special Event Planning

3 Units

Planning and production of a special event within tourism and hospitality contexts
Development of event goals and comprehensive event plans
Evaluation of site selection decisions and event infrastructure requirements
Design of guest experience strategies and application of event technologies
Analysis of marketing approaches and event analytics for performance measurement
Preparation and management of event budgets
Assessment of risk management and on-site operational coordination
Exploration of career opportunities in event planning and hospitality management

Grading: Letter Grade

HSPM 177 - Hospitality Service Management

3 Units

Development of formal service standards and procedures to deliver superior customer experiences in hospitality settings
Design of service experiences aligned with customer expectations and organizational objectives
Analysis of psychological and social determinants of customer satisfaction
Examination of service delivery processes and consumer–server interactions
Evaluation of service quality measurement frameworks and performance outcomes
Application of service recovery strategies to address service failures and enhance customer loyalty

Prerequisites: Senior standing
Grading: Letter Grade

Additional Courses (9 units)

Complete three courses from:

HSPM 11 - Restaurant Entrepreneurship

3 Units

Examination of the comprehensive process of conceptualizing, planning, launching, and managing a restaurant business
Development of business plans, including feasibility analysis and financial planning
Analysis of restaurant operations, including workflow design and cost control
Application of menu planning principles, including pricing and product mix strategies
Evaluation of staffing models, training practices, and team management approaches
Design of marketing strategies to attract and retain target customers
Assessment of customer service practices to enhance guest satisfaction and loyalty

Grading: Letter Graded

HSPM 12 - Data Analytics in Restaurant Operations

3 Units

Comprehensive exploration of restaurant data to support managerial decision-making
Analysis of sales trends and revenue performance patterns
Examination of customer behavior and demand forecasting insights
Evaluation of operational efficiency metrics and cost management indicators
Assessment of marketing effectiveness and return on promotional investments
Analysis of financial performance, including profitability and cash flow management
Measurement of employee performance and productivity indicators
Application of menu optimization techniques using data-driven insights

Grading: Letter Graded

HSPM 86 - Special Events Management in Hospitality

3 Units

Hands-on experience in the operation, coordination, and management of special events within hospitality and tourism contexts
Application of event planning and execution skills in a live event setting
Development of managerial competencies in organizing, staffing, and supervising event activities
Coordination of logistics, vendor relations, and on-site event operations
Evaluation of event performance and post-event outcomes

Course may be repeated for credit for up to 6 units

Grading: Letter Graded

HSPM 101 - Multicultural & Intl Issues Hospitality

3 Units

Examination of multicultural and international issues within the hospitality industry
Analysis of historical and socioeconomic factors shaping global hospitality practices
Evaluation of cultural and linguistic variables influencing service delivery and management
Assessment of cross-cultural challenges and opportunities in global hospitality contexts
Exploration of workforce diversity and inclusion practices aligned with SDG 8: Decent Work and Economic Growth

Grading: Letter Graded

HSPM 111 - Customs and Courtesies in Hospitality

3 Units

Exploration of customs and courtesies shaping hospitality service across diverse cultures and countries
Analysis of historical and traditional influences on service etiquette and professional conduct
Examination of social customs and religious beliefs affecting hospitality interactions
Evaluation of linguistic and cultural variables influencing guest expectations and service delivery
Application of culturally appropriate etiquette and manners in global hospitality contexts

Grading: Letter Graded

HSPM 140 - Corporate Event Management

3 Units

Examination of corporate event planning, production, and management in alignment with organizational goals
Analysis of the event planner’s strategic and operational roles within corporate contexts
Overview of the corporate events industry and evaluation of diverse event types
Assessment of core event components, including logistics, technology integration, and entertainment
Application of event branding and marketing strategies to support corporate objectives
Design of guest experience initiatives tailored to corporate audiences
Preparation and management of event budgets and financial controls
Evaluation of event outcomes and performance metrics
Exploration of career opportunities in corporate event management

Grading: Letter Graded

HSPM 141 - Resort and Club Management

3 Units

Examination of the management and operation of resort and private club properties within the leisure industry
Analysis of the historical development of resorts and private clubs and their evolving business models
Evaluation of the economic and environmental impacts of resort and club operations
Application of marketing strategies to promote resort and private club services
Assessment of service management practices designed to enhance member and guest experiences
Exploration of strategic and operational challenges unique to leisure-based hospitality properties

Grading: Letter Graded

HSPM 142 - Trade Show and Exhibition Management

3 Units

Examination of trade show and exhibition management from the perspectives of show organizers and exhibitors
Development of strategic goals and performance objectives for trade events
Analysis of economic impacts and value creation for stakeholders
Evaluation of registration systems, marketing strategies, and attendee acquisition approaches
Application of floor plan design and booth design principles to enhance exhibitor and attendee experience
Assessment of exhibition technologies and sponsorship strategies
Integration of sustainability practices into trade show planning and operations
Preparation and management of event budgets and financial controls
Evaluation of event outcomes and key performance metrics
Exploration of career opportunities in trade show and exhibition management

Grading: Letter Graded

HSPM 143 - Tourism Destination Marketing and Management

3 Units

Examination of principles of destination marketing and management in diverse tourism contexts
Application of strategic frameworks to formulate destination promotion strategies
Appraisal of a destination’s tourism potential, assets, and competitive positioning
Development of destination products and service offerings for business and leisure markets
Design of integrated marketing campaigns to attract and retain target traveler segments
Evaluation of stakeholder collaboration and sustainable destination management practices

Grading: Letter Graded

HSPM 148 - Wine Appreciation

3 Units

Introduction to the role and significance of wine in the dining experience
Examination of the wine-making process from grape cultivation to production
Analysis of major wine grape varieties and regional characteristics
Evaluation of health, legal, and regulatory issues related to wine consumption and service
Application of sensory evaluation techniques through in-class wine tasting and assessment

Prerequisites: Upper Division Standing
Grading: Letter Graded

HSPM 149 - Beer Appreciation

3 Units

Examination of the history, business structure, and economic impact of the beer industry across global brewery markets and craft distributors
Analysis of international and regional beer markets, including large-scale and small craft operations
Exploration of beer styles, regional characteristics, and brewing traditions
Study of brewing processes and the principles of beer production
Application of sensory evaluation techniques through weekly tastings and food pairing analysis

Prerequisites: Upper Division Standing
Grading: Letter Graded

HSPM 152 - Hotel Catering and Banquet Management

3 Units

Overview of hotel group sales, convention services, catering sales, and banquet operations
Examination of sales processes and client relationship management in hospitality event contexts
Analysis of coordination between sales, convention services, and operational teams
Application of tools and technologies used in catering and banquet management
Evaluation of event planning and execution practices for hotel, restaurant, and corporate functions
Development of operational strategies to deliver successful catering and banquet experiences

Grading: Letter Graded

HSPM 154 - Revenue Management

3 Units

Examination of tactical pricing decisions to maximize revenue for hospitality organizations
Analysis of the historical development and strategic foundations of revenue management
Evaluation of reservation systems and their role in demand management
Application of demand forecasting and inventory control techniques
Assessment of cost structures and contribution margins in pricing decisions
Formulation of pricing strategies and channel management approaches
Implementation of revenue management tactics and real-world applications in hospitality contexts

Grading: Letter Graded

HSPM 155 - Sustainable Hospitality and Tourism Management

3 Units

Examination of concepts and principles of sustainable operations in tourism, hospitality, and event management organizations
Analysis of the United Nations’ 17 Sustainable Development Goals (SDGs) and their relevance to the industry
Evaluation of socio-cultural, economic, and environmental dimensions of sustainable development
Assessment of the impacts of tourism and hospitality development on communities and ecosystems
Application of corporate social responsibility (CSR) frameworks in operational decision-making
Exploration of current trends and emerging issues in sustainable tourism and hospitality operations

Grading: Letter Graded

HSPM 161 - Cruise Operations and Management

3 Units

Examination of major aspects of cruise operations and management
Analysis of the history and evolution of the global cruise industry
Evaluation of the global cruise market and its economic significance
Study of the geography of cruising and itinerary design strategies
Exploration of the anatomy and functional organization of a cruise ship
Assessment of onboard operations, passenger services, and event planning practices
Application of sales and marketing procedures within the cruise sector
Exploration of career opportunities in cruise line management

Grading: Letter Graded

HSPM 191 - Hospitality, Tourism and Event Management Internship

1-4 Units

Explores selected topics in marketing management or the marketing environment
Instructor may focus on a single theme or multiple related subjects
Includes one or more projects, as determined by the instructor
Provides flexibility to study emerging issues and contemporary marketing challenges

Prerequisites: Instructor or department consent.
Grading: Credit/No Credit