These requirements are from an excerpt from the University Academic Catalog, which outlines the requirements for a student to earn the distinction of being a Castleton University graduate. The complete catalog is available online.
For further information about this major, contact the program coordinator: frank.pauze@castleton.edu
The program in Resort & Hospitality Management is a three-year degree and cooperative education program in partnership with Killington Mountain Resort (the largest ski area in the eastern United States). Students attend classes as traditional students, and also receive academic credit for working in paid positions at Killington Resort and/or Pico Resort. Specifically, the program operates on a trimester system with a full slate of courses in the Fall and Spring, and three 9-credit Co-ops (in winter 1, winter 2, and one summer term). Students work an average of 35 hours per week during the Co-op term and are paid the prevailing wage for the position. In addition, students who show promise have the opportunity to become supervisors at Killington while still in the program, with responsibility for six to eight employees.
Accordingly, the program allows students to earn their degree in three years while earning money to finance their education, and it provides workplace experiences that immediately translate into the skills needed to succeed in the resort industry; indeed, graduates of the program have a 99 percent employment rate.
The program is based in two facilities located in Killington. One facility is the student residential facility and living/learning laboratory known as the Castleton Lodge at Killington. Located on the Killington access road, the Castleton Lodge is a full service residence, including conference space, computer lab, dining room, food service, laundry facilities, recreation room, and fireplace lounge. The other facility is a suite of classrooms and faculty workspaces at the High Ridge Conference Center (a five-minute drive from the Castleton Lodge). The Resort & Hospitality courses are taught on-site by Castleton University professors and a number of instructors from the top management of Killington Mountain Resort.
Learning Outcomes for Resort & Hospitality Management majorsThe successful student will:
Code | Course | Credits |
---|---|---|
RHM 1110 |
Introduction to Resort & Hospitality OperationsThe history and psychological basis of the resort industry is explored. Students are also introduced to the operational areas of the destination property. Senior managers from Killington Resort guide students in the understanding of the various operational areas and responsibilities of the resort management team. Special attention is paid to various national/international resorts and market segments over the term. The global and environmental aspects of the resort industry are also explored. Fall trimester |
3 |
RHM 1120 |
Advanced Spreadsheets in the Resort & Hospitality IndustryCourse builds proficiency in spreadsheets for resort management decision-making. Students will develop mastery of Excel functionality and business applications such as financial modeling, data management, reporting, and market research. This course fulfills the Digital and Computing Literacy general education requirement. Fall trimester |
3 |
RHM 1130 |
Data Management in the Resort & Hospitality IndustryThe system for collection and summation of data is explored within the hospitality property and destination resort setting. Special attention is paid to the seasonality of the business as well as the special requirements and timing for report generation. Students will also explore the special interrelationships of the resort guest-contact areas (base lodges operations, hotel lodging, time-share real estate, food service, retail, equipment/rental operations, activity/events) and the administrative support areas (human resources, finance, mountain operations, marketing and housekeeping/maintenance) using USAHR (Uniform System of Accounts for Hotels and Restaurants). Fall trimester |
3 |
RHM 1200 |
Resort Co-Op IThe student is given the opportunity to interview for specified positions within the Killington Resort. These positions are classified as either "front of the house" (guest contact) or "back of the house" (non-guest contact). All Co-Ops are paid at prevailing wages. Note that the Co-Op begins at the beginning of December and runs through the beginning of March. Students will be expected to work a full (36-40 hour) week during that time (including Christmas Eve/Day, New Year's Eve/Day, and Presidents' Week). Should any student be separated from the Killington Resort for any reason, that student will automatically fail the course. The students also meet as a class each week, during which students are given a sequence of projects to complete over the term. Restrictions Restricted to students majoring in Resort & Hospitality Management. Winter trimester |
9 |
RHM 1310 |
Financial and Budget Management in the Resort & Hospitality IndustryThe student will be introduced to the key financial reports and systems within a hospitality and/or resort setting. This course approaches financial decision making from the view of a base lodge or general manager. Thus, emphasis is placed on the financial reporting system available to middle management and the decisions available to those managers. The concepts of CVP, yield management, budget preparation, forecasting, internal control, and operational leverage are covered in addition to the traditional financial statement interpretation. This course uses "real life" examples and project assignments from Killington resort and/or hospitality operations. Prerequisite: RHM 1130 Spring trimester |
3 |
RHM 1320 |
Human Resources Issues in the Resort & Hospitality IndustryAn introduction to human resource management in the hospitality and resort industry. In addition to addressing the traditional human resource functions of sourcing, selection, development and evaluation, the course allows the student to view the resort in a competitive service industry with a seasonal (short term) employee base. This course also covers the regulatory environment and the special considerations of sourcing an international seasonal work force each year. Guest and employee injuries, bomb threats, natural disasters, and other unforeseen emergency management strategies are discussed. Legal and ethical concerns are addressed. Spring trimester |
3 |
RHM 1330 |
Resort & Hospitality MarketingApplies marketing principles to the resort/hospitality industry in general and the destination property in specific. Topics include strategies for product and service offerings, seasonal pricing strategies, communication message, content, and placement as well as market segmentation. The concepts of product life cycle, resource allocation and relationship marketing strategies are also introduced. Students apply concepts to the Killington operations through projects and presentations. Spring trimester |
3 |
RHM 2110 |
Food and Beverage OperationsRegardless of the geographic location, the activities, or the seasonality of its business, every resort and hospitality operation has lodging and/or food and beverage concerns. This course immerses the student in an understanding of these fundamental operations. The food and beverage component exposes the student to the process of food/beverage ordering, receiving, inventory control, preparation, service, and evaluation. Concepts of cost control, menu design, function management, CVP and the like are also explored. Fall trimester |
3 |
RHM 2120 |
Lodging OperationsThis course provides an in-depth focus on the lodging component of hospitality operations. Topics include rooms portfolio management, forecasting and pricing decisions, integration with information technology, yield, ADR and RevPAR management, target market concerns, group business decisions, as well as operations management of the lodging property. Fall trimester |
3 |
RHM 2130 |
Retail Strategy & Consumer Behavior in the Resort & Hospitality IndustryRetail operations are a critical component of the overall resort offering. This course examines the traditional theories of consumer behavior (buying behavior, purchase process, product attributes, etc.) in light of the resort guest. The student also explores the retail strategies of atmospherics, inventory assortment, merchandising, store layout, pricing strategies and product placement within the store. Killington retail outlets are used for case illustration, research, and student projects. Fall trimester |
3 |
RHM 2200 |
Resort Co-Op IIThis student experience compliments the first Co-Op. If the student was in the "front" during Co-Op I, then he/she will be placed in the "back" for Co-Op II. The same policies and structure apply as in Co-Op I. Project and class assignments are at the second year level. Certain students who show promise may be invited to take on additional supervisory responsibilities and projects. Restrictions Resticted to students majoring in Resort & Hospitality Management. Prerequisite: RHM 1200 Winter trimester |
9 |
RHM 2310 |
Entrepreneurship in the Resort & Hospitality IndustryThis course explores the key drivers in the growth of entrepreneurship in the resort and hospitality industry and the factors that contribute to entrepreneurial success and failure. Students will have the opportunity to explore these concepts through the creation of their own new venture concept and a self-reflection on whether they have the ability to be a successful entrepreneur. Spring trimester |
3 |
RHM 2320 |
Resort and Hospitality LawThis course exposes the student to the legal and regulatory issues involved with managing the hospitality and/or resort property. Hospitality topics include hotel-guest relationships, rights of refusal, assumption of risk, dram shop acts, bailments, riparian rights, duties of guest safety, as well as food and liquor liability. Resort issues include-but are not limited to-the permitting process, environmental regulations, as well as community and societal issues. Spring trimester |
3 |
RHM 2330 |
Market Research in the Resort & Hospitality IndustryMarket research is a continual operation within the hospitality property and destination resort. This course allows the student to experience the marketing research process as both a project as well as a continual operation, using the Killington Mountain Resort's NPS database. Students will develop and administer a variety of collection instruments, including surveys, focus groups, interviews, and Internet polling. The students will experience a variety of data collection, analysis, and interpretation. Projects will be assigned in conjunction with the Killington management team, which will allow the student to collect data, perform the analysis, make recommendations, and present his/her findings to the Killington management team. Prerequisite: RHM 1330 Spring trimester |
3 |
RHM 2340 |
Professional Communication in the Resort & Hospitality IndustryThis course explores methods of professional communication in the resort and hospitality industry, the publication of professional documents and media, print and online correspondence, public presentations, and authoring public relations and advertising messages. Spring trimester |
3 |
RHM 2400 |
Resort Summer Co-Op* Every resort is seasonal in nature, witnessing peak and off-season market demands. The resort may also experience a change in the activity base. In the case of Killington, the resort goes from skiing, tubing, and on-mountain winter events (e.g. the World Cup) to a summer season that offers mountain biking, adventure park activities, music festivals, and weddings. In RHM 2400, the student experiences first-hand the changes required for the Killington summer (off) season and the special "four season" nature of today's resort industry. Students are given the opportunity to apply and interview for specified positions within the Killington Resort during the summer. The same policies and structure apply as in Co-Op I and Co-Op II. Certain students who show promise may be invited to take on additional supervisory responsibilities and projects. Student chooses whether to enroll for the Summer 1 or Summer 2 term. Note: A student may substitute 9 credits of internships (RHM 3810) for RHM 2400. Restrictions Restricted to students majoring in Resort and Hospitality Management. Prerequisite: RHM 1200 Summer |
9 |
RHM 3110 |
Events PlanningAn examination of methods required in planning, coordinating, delivering, and evaluating events and functions within the resort operation. The student will study the needs of various market segments, groups, and individuals in order to execute a successful event within the constraints of a profitable hospitality operation. Events entail more than just food and beverage service; students will consider the social, artistic, and environmental aspects as well. Students will plan and execute multiple Castleton School of Resort Management (CSRM) events during the term, including the CSRM graduation ceremony. Fall trimester |
3 |
RHM 3120 |
Resort & Hospitality LeadershipWhat makes a good leader in a modern organization? What is leadership all about? How did leadership develop? Is leadership situational? Is it grounded in the individual? These and many other questions continue to surface as organizations change in the global complexity that surrounds us. This course seeks to explore the concept and history of leadership from early writers through the industrial era and ending up in today's information age. The course looks at leadership theory through the writings of both academic theorists as well as organizational practitioners over that same time. Students have input on leadership topics and reflect on their own leadership style. Restrictions Restricted to RHM majors. Fall trimester |
3 |
RHM 3310 |
Resort & Hospitality StrategyNote: A student may substitute 9 credits of internships ( RHM 3810 - Resort Internship) for RHM 2400 The capstone course in which the student is required to draw upon all parts of the curriculum, under pressure, to demonstrate his/her ability to think critically and communicate sound decisions in the management of resort and/or hospitality operations. The student will analyze and/or author case studies, make professional presentations on some aspect of strategy in a staff meeting setting, or produce other appropriate vehicles to demonstrate the culmination of his/her knowledge. The student will also need to successfully complete a comprehensive exam. This exam will be given over a series of classes and will cover all previous content from RHM courses. Restrictions Restricted to RHM majors. Spring trimester |
3 |
The work portion of the Winter and Summer Co-Ops is equivalent to a full-time academic load. Hence students are considered full-time students when enrolled in RHM 1200, RHM 2200, and RHM 2400.