ILRLR 4030/Econ 3460 – The Economics of Collective Bargaining in Sports
Fall or spring. 4 credits.
Surveys economic and industrial issues in the sports industry. Topics include salary determination, including free agency, salary caps, salary arbitration; competitive balance and financial health of sports leagues; antitrust issues in sports; labor disputes, union history, and contract administration issues in sports leagues; discrimination in sports; and performance incentives.
AEM 3320 – Leadership and Management in Sports
Fall. 3 credits. Letter grades only.
This course draws upon the study of sports for the purpose of understanding and studying evidence-based principles of individual and organizational behavior. Topics include the nature of motivation, momentum, and coaching as well as the challenges of talent identification, team-level coordination, and strategy development. Assignments provide opportunities for the development and application of analytic skills relating to leadership and management.
Outcome 1: Students will be able to consider and juxtapose organizational dynamics that involve individuals and teams across and beyond the domain of sports.
Outcome 2: Students will closely and directly engage an array of research/analytic methodologies that applicability inside and outside of sports-focused organizations.
Outcome 3: Students will leverage lessons that are available from the study of sports for the purposes of leadership development as well as organizational analysis and management.
HADM 4305: Strategic Hospitality Planning in Sports
Fall. (Weeks 1-7) 2 credits. Letter grades only.
Prerequisite: HADM 3010 and HADM 3350 or instructor permission. Enrollment limited to: SHA juniors and seniors. Others must have permission of the instructor to enroll. Elective.
Food and hospitality in sports is a multi-billion dollar industry in the U.S. serving millions of people each year. This is a very specialized segment of the hospitality industry with unique features impacting operations and the overall business success of stadiums and arenas.This course introduces students to the state and operating characteristics of the sports foodservice industry, including its complexities and unique challenges and opportunities. Students will learn principles of sports foodservice planning, critical differences between strategic and tactical perspectives on food, and how to apply design thinking to create a sports food and beverage hospitality program, reviewing actual stadium plans in detail and the inclusion of a class project where the students design a stadium food and beverage hospitality program for an actual sports venue.
LAW 6841 – Sports Law
Spring. (Course meets for 10 weeks). 2 credits. S-U or letter grade option.
Recommended prerequisites: Antitrust Law and Labor Law.
W. B. Briggs.
The course traces the development of sports law in the United States. Particular attention is given to the relationship of sports with antitrust and labor law. Contemporary issues involving arbitration, collective bargaining, amateur athletics, agents, franchise movement, and constitutional law are addressed.