This course will explore the development process for hospitality properties from inception to operation and disposition, as well as methods of valuation and drivers of demand for a variety of property types, including downtown, suburban, boutique and resort. Students will become familiar with income analysis for food and beverage, retail components, spas and golf courses. Additionally, the course will introduce students to fundamental concepts of design psychology and considerations, as well as the space allocation and programming of public areas, guestrooms, back-of-house areas and amenities. Case studies and interactive assignments will be used to illustrate best practices, as well as the conditions under which certain properties thrive while others decline.
Continuing Education Units (CEU) :