Academic Programs

Hospitality Management

The Hospitality Management Major at Lasell have a professional focus, rooted in Connected Learning, that seeks to educate students by promoting self-expression, academic exploration and critical thinking in academic, civic, and career-relevant areas.

Lasell College provides an active learning environment that robustly links learning to multiple experiences.  The community is a collaborative one powered by possibilities, enhanced by high social interaction and meaningful practices. 100% of students complete at least one internship to gain experience and build their resumes. Located just outside of Boston, Lasell is a professional and educational hub of opportunities with small class sizes to provide a co-constructed, supportive learning space.  At Lasell, many doors are opened for students, they just have to choose which one to go through.

  • With the Hospitality Management Major, students are provided with a comprehensive background in business while learning about the inner workings of the hospitality industry including lodging, food and beverage, service quality, and facility operations.
  • Lasell's distinguished faculty supports the success of students by linking academic expertise with professional experience as hoteliers, restaurant managers, wedding planners, conference coordinators, and resort, private club, and casino managers.
  • Hospitality Day is an annual educational, professional, and networking event that is hosted on campus and planned by student coordinators.
  • Students have opportunities to complete internships through prestigious firms in the Boston area, around the country, and even around the world.  Many students choose to participate in the college's semester at Disney program - taking classes and interning at one of the world's leading hospitality organizations in either Disneyland or Disneyworld.
  • Lasell has a partnership with Wynn Boston Harbor to develop curriculum, expand training and field experiences, join forces on research projects, and create a pipeline for management positions and leadership roles in event, hospitality, and casino and resort management.
  • The Hospitality Program at Lasell includes the Hospitality Management, Event Management, and Resort and Casino Management majors

For more information about the Hospitality Management curriculum, click here.

BUSS201 - Financial Accounting

This course provides students with an applied knowledge of the fundamental accounting process and procedures used in business. Students learn how to identify and record business transactions. In addition, students learn how to create financial statements, as well as how to become intelligent users of financial information.

BUSS220 - Marketing

In this course, fundamentals of the nature of marketing are presented and evaluated for specific functions and institutions. Policies and practices as applied generally to marketing research involve product development, selection, channels of distribution buying and physical distribution selling. Pricing under competitive conditions, social benefits of competition and government regulations are included. Prerequisites: BUSS 101, HEM 101, FASH 101, or SMGT 102; ECON 101; HEM102.

BUSS224 - Organizational Behavior

In this course, students study individuals within the context of the organization using a behavioral approach. Group dynamics and intergroup dynamics are emphasized in relation to productivity and work satisfaction along with the examination of specific aspects of organizations that influence behavior. Areas covered include: structure, leadership, and change. Teaching modalities include case studies and role-playing. This is a writing intensive course. Prerequisite: PSYC 101 or SOC 101.

ECON101 - Principles of Econ-Micro

This course is an introduction to the principles of the economic behavior of individuals, firms, and industries in the mixed economic system. Topics include consumer demand; elasticity; supply and costs of production; the allocation of economic resources; international trade; and the role of government in promoting economic welfare.

HEM101 - Hospitality Management

This course examines the Hospitality and Tourism industry with emphasis on individual sectors of the industry and their business functions. The infrastructure and interrelationships of lodging, tourism, food service, events, and entertainment organizations are examined. Career opportunities, current operational issues, and emerging trends in the hospitality industry are also explored.

HEM103 - Economic Development & Mgmt in Tourism

This course offers a survey of trends and developments in the hospitality and tourism industry, including a total approach to lodging operations, events management, global tourism, and foodservice establishments. It offers an introduction to the broad fields of travel and tourism. Among the topics covered are cultural tourism, eco-tourism, sociology of tourism, tourism development, the economic role of tourism demand and tourism marketing. Prerequisite: HEM101

HEM199 - Field Exp Prep & Prof Development in HEM

This course introduces students to field experience, internship and career planning and highlights how students can be more entrepreneurial and business focused as they look to the future. This course is designed to prepare students for the process of acquiring an internship and developing their long-term career goals. Students assess their personal background; practice finding career opportunities through the job search process; develop a cover letter, resume, practice networking and begin developing a portfolio; Additionally, students will participate in mock interviews and demonstrate how to deal with interpersonal situations found in the workplace. This course also focuses on workplace interactions including employee communication, management and leadership, the art of self-marketing, team building, conflict management, problem solving in the workplace and strategies for effective negotiation. Visits with potential employers and participation in networking sessions are a vital component of this course. Prerequisite: HEM 101 or HEM 102 with a C or better.

HEM206 - Lodging Management

This course concentrates on providing an in depth view of the various aspects and departments that fall under what is commonly known as Lodging Management or Lodging Operations. Some of the specific departments this course explores are - Front Office, Housekeeping, Human Resources, Security, Engineering, Maintenance, Food and Beverage, Recreation, and Accounting and Finance. Aside from the various operational procedures utilized, the course also addresses service philosophies, best practices, revenue management, and technology. Prerequisite: HEM 101.

HEM208 - Human Resources in Hospitality

This course examines management considerations for the successful operation of a major resort. Emphases is placed on the various departments and how each contributes to the recreation, ancillary and lodging areas including service experiences. This includes recreation development, risk management, visitor education, rental and retail operations, lodging, guest services, and human resources management. Students will learn how each of these departments function, along with the many skills required to address the issues and challenges faced in everyday operations. Course assignments focus on human resources operations, industry regulations and certification, risk management, guest service, and dealing with seasonality. These particular areas are studied in relation to resorts of different sizes and scales from all over the world so that comparisons can be made regarding different management and operational procedures, regulations, and guest expectations. Prerequisite: HEM 207 with a C or better.

HEM213 - Global Issues in Hospitality

n this course, students examine the position of hospitality in the global market place. The course explores factors influencing the global environment and the contemporary struggle for economic/political power between world regions and the impact on the hospitality industry. The role and significance of hospitality multinationals in light of the current trend of sustainability is analyzed. In addition, the global drivers and industry strategies affecting multinationals are explored. Finally, students analyze the role of culture and its impact on different management styles in an international industry. Prerequisite: HEM 101 or HEM 102 with a C or better.

HEM299 - Field Experience I

This course provides a supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, they complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in weekly discussion groups during the course of the semester to evaluate and compare their experiences. Prerequisites: HEM 101.

HEM303 - Law & Ethics in Hospitality

This course provides a study of the nature and function of both legal and ethical issues as applied to the hospitality industry. Topics include operator relationships, contract law, torts, civil rights, wage and labor laws, gaming laws, property law, and insurable risks. This course also examines ethical issues in the hospitality industry. Prerequisite: HEM101 and BUSS 336.

HEM321 - Revenue Management & Technology

This course provides an advanced overview of the revenue management function in the hospitality industry. Revenue management is a method for managing capacity profitably. This course offers an integrated approach to maximizing revenue that includes capacity analysis, demand forecasting, variable pricing, and distribution technology. The objective of this course is to help students learn how to apply the principles of revenue management to maximize profitability in the hospitality industry. Topics to be covered include forecasting, overbooking, reservations systems, information technology, process design, pricing, and management and marketing issues. Prerequisite: HEM206 & BUSS 201.

HEM399 - Field Experience II

This course provides an additional supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, students complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in weekly discussion groups during the course of the semester to evaluate and compare their experiences. Students must have permission of the Program Director. Prerequisites: HEM 299.

HEM401 - Managing Quality in Hospitality

This course explores the application of customer service quality as well as management theories and techniques in the hospitality industry with a focus on organizational effectiveness. Case studies and major projects with real hospitality companies facilitate students’ synthesis of previous knowledge with the principles of service quality and excellence. This is a research project driven course. Prerequisites: BUSS 224 & MATH 208.

HEM403 - Food & Beverage Management

This course examines the details of food and beverage management, with an emphasis on running a profitable operation and understanding basic menu and beverage detail. It examines the impact of menu planning, purchasing, receiving, inventory control, production, pairing and service to the guest. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure collection of revenue, and ultimately to maximize profits. Topics include purchasing, safe-serving, receiving, storage, production, beverage management and appreciation, beverage service and cost control. The course also explores basic culinary and beverage menu building and appreciation topics. Case studies are incorporated into class discussions. Students must be 21 years of age prior to April 1st of the course year to register. Prerequisites: HEM 101 or HEM 102 with a C or better and Permission of the Instructor.

HEM405 - Hotel Franchising & Brand Management

This class covers an in-depth study of Hotel Franchising & Brand Management, particularly focusing of key advantages & disadvantage of franchising, evaluation of hotel brands & their fees, growth strategies, entry into new global markets, importance of franchisor & franchisee relationships, franchise & management contracts, & key in-sights of brand management in the hotel industry.

HEM496 - Hospitality Operations Capstone

This is a capstone course in Hospitality and Event Management that focuses on strategic operational methods within the industry. Theoretical strategies are explored through a variety of readings, case studies, and class discussions. Students complete an applied research or practicum project in an area related to their specific hospitality focus, current trends in the industry and career interests. This is a writing intensive course. Prerequisite: Senior standing.

HEM499 - Internship

Hospitality and Event Management students are involved in practical on-the-job experience (250 contact hours) in a professional environment. Each student develops a learning contract with the site supervisor and faculty member that includes an internship-related project. Evaluation of the internship experience is based on performance of the student as reviewed with the employer and faculty member. Prerequisites: HEM 299

MATH208 - Statistics

This is an introductory course in descriptive and inferential statistics with an emphasis on applications in business and the social and biological sciences. Topics include: data analysis, and graphical methods of describing data, measures of central tendency and variability, probability, the normal distribution, sampling distributions, confidence intervals, hypothesis testing, correlation, and regression analysis. Prerequisites: MATH 106 with a grade of C or better or demonstrated competency through placement testing and ENG 102.