The Department of Hospitality and Tourism offers a wide range of curriculum levels that explore industry-focused topics and approaches. Courses focus on issues in contemporary international tourism and sustainable practices. Special topics related to Italian and Tuscan tourism are examined in a globalized context for international markets.
3 semester credits. Restaurants are complex organizations where teamwork and attention to details are a fundamental component of successful operations. Restaurants, as well as professional catering services, require well-trained staff capable of withstanding pressure to maintain client satisfaction. This course is designed for students who wish to gain professional perspectives and expertise in understanding the workflow organization and practices of dining room operations.
3 semester credits. The rapidly growing industry of corporate event production encompasses a vast collection of event types. Corporate events require individuals to be professionally trained and capable to navigate through the process of designing a successful event. The aim of this course is to provide students with the strategies and approaches to developing successful corporate meetings and conferences. Prerequisites: Introduction to Event Management or equivalent.
3 semester credits. This course provides students with a solid understanding of how customer relation management (CRM) and customer engagement affect brand equity, customer value, and profitability. Topics highlights the strategic importance of gaining and retaining loyal customers, and analyzes the different strategies that companies may development and implement. Students will learn how to design and implement a customer-driven marketing strategy, as well as how to manage various communication channels and messages to consumers. A key focus also addresses an in-depth overview of loyalty programs and their role in business success. Prerequisites: Successful completion of an undergraduate degree is required for this course.
3 semester credits. This course focuses on the characteristics of cultural tourism within the wider lens of the tourism industry. Specific emphasis will be placed on the role of the arts and gastronomy in tourism, and on issues of sustainability and ethical practices including the promotion of the local, traditional, as well as contemporary identity of destinations. A major focus of the course will be to provide a framework of current and emerging perspectives worldwide supported by relevant case studies in Italy and Europe. Prerequisites: Successful completion of an undergraduate degree is required for this course.
3 semester credits. This intermediate course examines the various logistic and production elements vital to the planning and success of events. During this course, students will receive an overview of the required equipment needed to execute events. They will learn how to manage time and will be introduced to the principles behind planning, organizing, and implementing programs. The operational functions and main tasks of an event will be examined and the essential phases of negotiation and drafting of contracts will be analyzed. During the course students will gain first-hand experience by participating in a variety of events organized on campus. This class includes experiential learning with CEMI.
6 semester credits. This intermediate course examines the various logistic and production elements vital to the planning and success of events. During this course, students will receive an overview of the required equipment needed to execute events. They will learn how to manage time and will be introduced to the principles behind planning, organizing, and implementing programs. The operational functions and main tasks of an event will be examined and the essential phases of negotiation and drafting of contracts will be analyzed. During the course students will gain first-hand experience by participating in a variety of events organized on campus. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
3 semester credits. This course aims to develop event competency in order to effectively plan, coordinate, direct, and run special event operations. Students will acquire the knowledge and skills necessary for effective event and project management and leadership. During the course, students will examine the complexity of the event industry from a managerial point of view, focusing on the multifaceted nature of event planning within a project management context. Effective strategies and methods are discussed to successfully plan and manage a multitude of event sizes and types while underlining the economic and financial components. The administrative aspects of an event company – from the management of the financial records to the compliance with legal requirements – will be carefully examined during this course. This class includes Experiential Learning with CEMI.
3 semester credits. The aim of this course is to provide students with an in-depth knowledge of fashion event planning. Students will learn about the event planning process and will apply its principles from a fashion industry perspective. Course topics focus on all the aspects connected to organizing a fashion-themed event such as logistics, budgeting, financing, marketing and sales, promotion, public relations, accounting, and staffing. Students will be familiarized with diverse categories of fashion events such as fashion shows, product launches, and fashion galas and ceremonies. Students will learn how to create a timeline for a fashion event and how to implement and supervise the overall experience. Particular attention will be paid to theme development, location selection, and atmosphere and ambience. Students will learn the appropriate strategies for balancing a fashion concept or product with event development and how to collaborate with fashion designers and companies for a successful event outcome. Prerequisites: Introduction to Event Management or equivalent.
3 semester credits. The hospitality capstone course provides the student the opportunity to integrate many of the topics of the overall course of study. During this project, students must apply their cumulative knowledge and experientially acquired skills to complete the course project.
3 semester credits. Over the last decades, an abundance of hospitality businesses have gained importance in the global marketplace. A proliferation of new brands has entered the market, gaining significant attention from customers. Hospitality marketing is an effective tool that helps professionals of this field to segment the market and create the added value that will help them compete in the hospitality sector. The students will be introduced to the marketing techniques that can be applied to hotels, restaurants, and clubs. The course will explore the multitude of resources that can be applied both to tangible and intangible products at the core of hospitality and tourism industry. Particular attention will be given to processes such as market segmentation, advertising, promotion, pricing strategies, and revenue maximization.
3 semester credits. This introductory course provides students with the basic knowledge in the operation, coordination, and management of special events, and an overview of the major segments of the event industry. This course is designed for those who wish to explore the event industry for the first time with the purpose of developing their event management capabilities starting from a beginner level. Throughout course duration, students will have the opportunity to participate in a variety of real events held on campus in order to apply information acquired during class to a realistic context. During the course, students will gain first-hand experience by analytic observation through participation in a variety of events organized on campus. This class includes experiential learning with CEMI.
3 semester credits. This course provides a fundamental overview of the hospitality industry and its main sectors: hotel, restaurant, management services, and clubs. In addition, students will learn the features of hospitality operations and trends, and examine the following topics: development of tourism, demand for travel, examination of food and beverages industry, associations and organizations related to hospitality as a sub-segment of the tourism industry. Students will gain full understanding of the career opportunities that exist within the hospitality industry.
3 semester credits. This management course offers an emphasis on the hospitality industry for students interested in international business ventures and partnerships in this specific sector. Management, leadership, human resource management, organizational skills, and strategy will all be analyzed from a cross-cultural business perspective. The class will focus on strategies for adapting managerial skills across cultures. Guest lecturers and on-site visits to international hospitality structures in the city of Florence are a regular feature of the coursework. Prerequisites: Introduction to Hospitality or equivalent.
3 semester credits. This course provides an in-depth examination of the critical aspects of global marketing within the hospitality industry. Topics focus on the non-traditional aspects of marketing including service-based hospitality products, product differentiation, market segmentation, target marketing, and the unique marketing mix in the international hospitality industry.
3 semester credits. This course examines the development of international tourism from its historic beginnings to current growth. Emphasis will be placed on the topics of tourism marketing and communucation, the role of governments in international tourism, the effect of tourism in a country's infrastructure and society, and the impact of tourism in developing countries.
3 semester credits. This course explores the Meetings, Incentives, Conferences and Event (MICE) sector as increasingly important for the tourism industry. This course introduces students to the specific characteristics of the MICE sector, including impacts for tourism development, conference marketing, management of meetings and conferences. Students will assess the range of operational and management tasks necessary in order to manage these events successfully.
3 semester credits. The aim of this course is to provide students with a basic knowledge of retailing management. Students will learn about the different types of retailers, characteristics of retail channels, customers, and competitors in order to develop effective retail strategies. This course focuses on strategic decisions made by retailers including retail market strategy, location and site strategy selection for retail outlets, and store layout design and strategies. Students will learn about merchandising management principles, including how to manage merchandise inventory, organize merchandise, and evaluate performance. This course includes principles of retail pricing and how retailers set and adjust prices for the merchandise and services they offer. Students will also gain knowledge on how retailers build their brand image and communicate with customers. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).
6 semester credits. The aim of this course is to provide students with a basic knowledge of retailing management. Students will learn about the different types of retailers, characteristics of retail channels, customers, and competitors in order to develop effective retail strategies. This course focuses on strategic decisions made by retailers including retail market strategy, location and site strategy selection for retail outlets, and store layout design and strategies. Students will learn about merchandising management principles, including how to manage merchandise inventory, organize merchandise, and evaluate performance. This course includes principles of retail pricing and how retailers set and adjust prices for the merchandise and services they offer. Students will also gain knowledge on how retailers build their brand image and communicate with customers. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
3 semester credits. This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This class includes experiential learning with CEMI.
6 semester credits. This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.
3 semester credits. This course examines all aspects of special event management and provides a comprehensive study of the special events industry focused on emphasizing the dynamics of the creative process critical to these events. Special events include but are not limited to business events, weddings, ceremonies, celebrations, life cycle events, fairs, and festivals. Through the event planning process, special events will be examined from a logistical and financial perspective. The course will also provide students with the necessary background for improving effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting. Special attention is given to the use of new digital tools for the organization of events as well as the significant forms of social media in order to more effectively promote events. Coursework is tailored for students who already have studied the basics of event management. This class includes Experiential Learning with CEMI. Prerequisites: Introduction to Event Management or equivalent.
6 semester credits. This course examines all aspects of special event management and provides a comprehensive study of the special events industry focused on emphasizing the dynamics of the creative process critical to these events. Special events include but are not limited to business events, weddings, ceremonies, celebrations, life cycle events, fairs, and festivals. Through the event planning process, special events will be examined from a logistical and financial perspective. The course will also provide students with the necessary background for improving effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting. Special attention is given to the use of new digital tools for the organization of events as well as the significant forms of social media in order to more effectively promote events. Coursework is tailored for students who already have studied the basics of event management. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Prerequisites: Introduction to Event Management or equivalent.
3 semester credits. This course offers a comprehensive analysis of the wedding planning process from wedding consultation through to the political, cultural, economic, and religious influence on weddings, with an additional focus on Italian traditions and customs. During the course, students will have the opportunity to visit and inspect prestigious wedding venues of Florence. Interactive sessions with practical training are organized throughout the course in order for students to develop the necessary knowledge and communication skills needed to pursue a career in this industry. This class includes experiential learning with CEMI.
3 semester credits. The success of any organization is a direct link to the employees’ performance. This course examines the roles and responsibilities of supervisors and managers in the hospitality industry and focuses on developing skills for communication strategies, motivational techniques, performance evaluation and review, staffing, training, and strategic planning. Students will gain knowledge of the evolving nature of leadership, including the most significant leadership theories, such as person-centered, group-centered and relationship-centered theories. Students will also learn how to become a transformational leader.
3 semester credits. This course examines the economic, environmental, and social impact of tourism and provides an understanding of tourism as part of sustainable development in the Italian and global context. The course analyzes how local cultures can better absorb short and long-term tourism, the benefits of eco-tourism on natural habitats and landscapes, and how a more sustainable approach to tourism can help to preserve traditions, customs, and lifestyles. The course will include field trips to various locations in Italy where sustainable tourism policies are in place or are been considered.
3 semester credits. This course is an examination of personal and small group communication with particular emphasis on methods of perceiving information and transmitting messages in order to foster and build strong relationships with the customer. Such links will be learned by several role playing exercises that are a part of the coursework. Students will review the ways in which people communicate with each other, the skills needed to communicate effectively in work situations, group decision-making, and the forces that influence group behavior. The course will also analyze the two basic principles of the Quality System regarding the bottom-up model and doing things correctly the first time.
3 semester credits. This course concentrates on rapidly developing a basic command of Italian while introducing the student to various aspects of the Italian culture through the hospitality industry. Students will have the opportunity to learn on-site with their instructors through a series of walking tours and visits in Florence to hotels, restaurants, and wine-related establishments. Technical vocabulary will be enhanced and finalized to prepare the student for the hospitality industry. Equal focus will be given to grammatical structures, vocabulary, and conversation skills. Students will develop a vocabulary that will enable them to engage in simple but useful everyday conversations, thus enhancing and supporting their Italian experience. After taking this course, students will be able to express themselves in the Present tense and Passato Prossimo and to use both nouns and adjectives in the correct form with reference to gender and number. No prior knowledge of Italian required, this is a beginner-level course.
3 semester credits. In this course students learn the steps involved in managing and producing fashion shows featuring designer collections and seasonal trends. Topics cover logistics, budget management, fashion show categories, creativity and art direction, broadcasting and promoting shows, and the role of the show within the business aspects of the fashion industry. Prerequisite: Fashion majors (Junior standing) or an event management course (or equivalent).
3 semester credits. Italian destination cities immediately conjure up images of the art, food, fashion, wine, and culture in which their fame lies: fashion shows and La Scala in Milan, Renaissance art in Florence, Brunello wine in Montalcino, the Biennale and Carnevale in Venice. This course will explore how creative advertising strategies have been produced and implemented, their effect on city branding, and the proliferation of creative areas in destination cities. Additionally, students will gain an understanding of media planning and buying, including target audience identification, media strategy development, and evaluation of media options. Case studies of both well-established metropolises and developing destinations will be examined to provide practical insights into successful advertising campaigns.
3 semester credits. Through this special project course, students are involved in front of the house hospitality operations and projects related to Ganzo and Fedora, the creative learning labs and dining establishments of Apicius that are open to the local community. Under the guidance of the CEMI management, students will gain firsthand experiences involving customer relations and satisfaction, service, food and beverage operations, collaborative and interpersonal communication between FOH and BOH, and above all practice hospitality skills in an international context. EL hours may be distributed from Monday through Friday. This placement may require PM and weekend/holiday shifts, or ongoing research-based activities for remote placements. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Industry research and market trends analysis, operational involvement and analysis, client relations, performance analysis of services, consumer trend observations and projections, strategic planning for hospitality businesses, final portfolio. Additional Materials/Dress code: Dress code: Black trousers and clean safety (closed) shoes required. A t-shirt and apron will be provided for a refundable deposit fee. Not applicable to remote option. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
3 semester credits. In order to offer a comprehensive view of hospitality and international tourism, experiential learning activities are scheduled in varying types of environments, each of them characterized by different dynamics, clients and style of service required. Through this special project course, students are involved in hospitality strategic planning and operations with creative learning labs including Ganzo (restaurant), Fedora (pastry shop), Dimora (guest apartments), and Sorgiva (spa). Additionally, students are involved in logistical and hospitality operations with Educational Field Learning or Special Events. Under the guidance of the faculty and staff management, students will gain firsthand practice of customer relations and satisfaction, service, collaborative and interpersonal communication, food and beverage operations, and above all practice hospitality skills in an international context with a diverse range of clients. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends/holidays, or ongoing research-based activities for remote placements. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Hospitality Industry research and market trends analysis, best practices for hospitality businesses in an international context, customer care standards and practices, consumer trend observations and projections, strategic planning for the hospitality industry at the international level, final portfolio. Additional materials/Dress code: Business casual attire. Some CEMI require uniforms. Not applicable to remote option. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
3 semester credits. Students of the hospitality internship course will be introduced to hospitality management and operations through internships activities and projects related to hotels, restaurants, and wine bars in Florence, under the guidance of experienced professionals. Students will also have the opportunity to develop an understanding of the activities, functions, and organization of a hotel/restaurant/enoteca, and will acquire valuable experience in the areas of management procedures and client relations in the hospitality industry. Hotel and hospitality marketing may be included within the tasks which are assigned to the students. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours or ongoing research-based and production/editing activities for remote placements. The internship enhances student knowledge through field experience held in a professional environment overseen by a supervisor who regularly monitors the internship progress and development, and guides the student’s preparation of a final analytical report and portfolio. Placements will vary depending on the student’’s language and professional skills. Main tasks: Industry research and market trends analysis, operational involvement and analysis, client relations, performance analysis of services, consumer trend observations and projections, strategic planning for hospitality businesses, final portfolio. Additional materials/Dress code: Business casual attire for dress code, please note that dress code requirements may vary depending on placement. Not applicable to remote option. Prerequisites: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
3 semester credits. This course is the second cycle of the series starting with PSINHO450 Internship in the Hospitality Industry. The internship/externship is a required credit-bearing experience for students of the four-year program. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students’ knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student’s preparation of a final analytical report and portfolio. Placements will vary depending on the student’s language and professional skills. Prerequisites: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
3 semester credits. This course is the third cycle of the series starting with PSINHO450 Internship in the Hospitality Industry. The internship/externship is a required credit-bearing experience for students of the four-year program. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students’ knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student’s preparation of a final analytical report and portfolio. Placements will vary depending on the student’s language and professional skills. Prerequisites: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
3 semester credits. This course is the fourth cycle of the series starting with PSINHO450 Internship in the Hospitality Industry. The internship/externship is a required credit-bearing experience for students of the four-year program. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students’ knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student’s preparation of a final analytical report and portfolio. Placements will vary depending on the student’s language and professional skills. Prerequisites: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
3 semester credits. The purpose of this course is to provide an overview of human resources management, with particular emphasis on human resource planning and strategy, personnel selection, equal employment opportunity, training, performance appraisal, compensation, and other current issues. The course has been developed for individuals whose job requires managing employees in a global environment according to HR standards and practices. Topics covered include human resource planning, job analysis, recruitment, personnel selection, performance, employee turnover, the importance of HR in an industry like the hospitality sector, ethics and practices within personnel, legal issues, and how diversity impacts the workforce. Please note that this course is open to students of Junior Standing.
3 semester credits. This course examines human resources management in a global context. Course topics provide students with a broad understanding of the strategies adopted by multinational organizations (MNCs or MNEs) that manage their employees across different countries and cultures. Key concepts, theories and contemporary practices are introduced and analyzed throughout the module. An important highlight is the impact that HR management decisions may have on an organization’s success at the international level. Students will gain an understanding of how to systematically illustrate, define, categorize, and analyze a broad and advanced-level range of issues related to human resources management operations in a global economy. Prerequisites: Successful completion of an undergraduate degree is required for this course.
3 semester credits. The aim of this course is to provide an overview of main theoretical concepts of organizational behavior (OB) and their application in professional organizations. The course covers various topics in OB, which are generally grouped into the individual, group, and organizational levels of analysis. The course balances conceptual knowledge with practical application. Lectures will provide a broad overview of the course topic and explain key concepts to be used in understanding phenomena occurring in the business world. Relevant case studies will be discussed in class in order to develop students’ skills in applying knowledge to practical situations. Prerequisites: Human Resources Management or equivalent.
3 semester credits. The aim of this special project course is to expose students to the principles of event planning with an emphasis on the development and integration of operational strategies. The aforementioned strategies will be employed from the perspective of hospitality management and the application of program techniques in special event management. Topics will include booking, event planning, logistics and coordination, themes, program partnerships, and event review. EL hours may be distributed from Monday through Friday. This placement may require PM shifts or shifts that take place on weekends/holidays, or ongoing research-based activities for remote placements. This special project course features experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. Remote option students will gain international community exposure through a virtual setting. Students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. Main tasks: Special events Industry research and market trends analysis, event practices development and management, logistics analysis and planning, customer care standards and practices, consumer trend observations and projections, strategic planning for the event industry, final portfolio. Additional materials/Dress code: Business casual attire for dress code. All black attire required for some events. Not applicable to remote option. Prerequisites: Cover letter, CV, and material pertinent to the chosen area, interview.
3 semester credits. This internship course exposes students to the principles of event planning with an emphasis on the development and integration of operational strategies in the special event industry. The aforementioned areas will be employed through the application of hospitality management and proper procedures and strategies related to event management. Students will learn how to identify event trends and client preferences in Italy. Topics will include booking, entertainment, event programming and coordination, themes, and sponsorships. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours or ongoing research-based and production/editing activities for remote placements. The internship enhances student knowledge through field experience held in a professional environment overseen by a supervisor who regularly monitors the internship progress and development, and guides the student’s preparation of a final analytical report and portfolio. Placements will vary depending on the student’’s language and professional skills. Main tasks: Special events Industry research and market trends analysis, event practices development and management, logistics analysis and planning, customer care standards and practices, consumer trend observations and projections, strategic planning for the event industry, final portfolio. Additional materials/Dress code: Business casual attire for dress code. Not applicable to remote option. Prerequisites: B2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.
3 semester credits. This internship course offers the opportunity to experience the tourism and travel industry in Florence, a leading city and destination at the global level. Involvement will take place through the operations and strategies of local companies and agencies that cater to local and international clients. Students will explore topics such as destination analysis and management, travel logistics, client services and relations, and market research. Students will also assist with promotional activities through social media updates and digital communication strategies. This placement may require hours that take place on weekends or ongoing research and development-based projects for remote placements. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students’ knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and guides the student’s preparation of a final analytical report and portfolio. Placements will vary depending on the student’s language and professional skills. Main tasks: Location research, itinerary development and review, logistical support for supervisors, itinerary and logistics performance analysis, participation satisfaction analysis, final portfolio. Students, according to their backgrounds, could also be involved in marketing and promotional aspects of the placement location. Additional materials/Dress code: Business casual attire for dress code, please note that dress code requirements may vary depending on placement. Not applicable to remote option. Prerequisites: A2 level of Italian language. Cover letter, CV, and material pertinent to the chosen area, interview.