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BS in Hospitality Management Courses

Curriculum Details

63–68 credit hours required in the major

While seeking your BS in Hospitality Management degree online, you’ll take 22–23 courses for 63–68 credit hours in the major. You can complete the program in as little as two years. The program offers a concentration in Hotel and Event Management to provide the expertise necessary to excel as a leader in this in-demand field.

Business Core Courses


Introduction to reporting financial information regarding the operating, investing, and financing activities of business enterprises to present to potential investors, creditors, and others. Topics covered include basic financial statements, business transactions, the accounting cycle, forms of business organizations, internal control, cash, receivables, inventories, long-term assets, depreciation, and current liabilities.

A continuation of ACCT 211. Financial accounting topics covered include stockholders equity, statement of cash flows, and financial statement analysis. An introduction to management accounting topics such as cost allocation, product costing, cost-volume-profit analysis, responsibility accounting, operational budgeting, and capital budgeting.

Student must receive C- or better in ACCT 211 before taking this course. The Accounting program reserves the right to remove students from the course who do not meet the prerequisite.

An introduction to the basic elements of law and the legal system. Topics include: common law liability (torts); product liability; criminal law; and commercial transactions (Common Law Contracts & UCC Sales). The student should be able to analyze situations and then apply the law to it.

MGMT 221 provides students with an introduction to computer software used in todays business world. Students will learn how to use word processing, database, spreadsheet, and graphics software tools as means of communication and problem-solving. The course includes significant computer lab time in which the students skills and proficiency in the use of these computer software programs will be developed and refined. Students will also be introduced to enterprise resource planning concepts and software and how these programs are integrated into day-to-day business operations.

This course examines the concepts and principles of management including historical and contemporary perspectives of management. The learner will study the four functions of management: planning, organizing, leading, and controlling, which are the foundation of management and provide context to how managers plan, make decisions, organize, motivate, lead and control operations, and the workforce, in a changing environment.

This course is designed to give students an in-depth explanation of the basic functions regarding the field of human resource management. The primary focus will include best practices and practical application strategies within the field. Content areas include strategic planning, diversity, state and federal laws and regulations, recruitment and selection, employee relations, compensation and benefits, job analysis and evaluation, performance management, training and organization development, career planning, risk management, and union relations. The course will encompass the use of current event topics and critical analysis techniques regarding human resources, including ethical implications of decisions, and apply legal and ethical decision- making skills to human resource scenarios.

A study of selected models and practices in effective leadership and team management. The course includes methods and practices which provide hands-on management skills.

This course will explore why marketing is the foundation for all successful businesses. Students will gain an understanding as to why businesses that do not effectively implement marketing principles will fail, even when possessing a superior product in the marketplace. Effective product development, promotional activities, distribution and pricing will be evaluated to discover the key elements needed for successful business operations.

Hospitality Core Courses


An overview of the hospitality industry with an emphasis on career opportunities, customer service, and personal success strategies. Brief history, description and interrelationships of key industry segments emphasizing customer relations, ethics, leadership, critical thinking, and service standards for the restaurant, hotel, and travel-related businesses.

The primary emphasis of the course is on analytical and decision-making uses of big data – the exponential growth, availability of information, both structured and unstructured to develop a more granular understanding of customers behavior, needs, and expectations. This course teaches students how to use the right data in the right ways, including the use of social media, customer satisfaction surveys, financial information, and market trends to help drive greater customer and market understanding as well as improved pricing, ultimately leading towards higher growth in both revenue and profits.

The service is a core component of Hospitality Industry and makes managing the industry unique. The course will explore unique characteristics of service product as opposed to manufactured products and its implications in managing Hospitality operations.
Introduction to the basics of revenue management practices in the hospitality industry. Focus areas include forecasting, pricing, market segmentation, cost controls, financial analysis, economic analysis, and applications as it emphasizes practical aspects of decision-making. Both tactical and strategic approaches will be discussed.
A capstone course to integrate various disciplines within the hospitality industry and utilize conceptual, analytical, and problem solving skills. Problem identification, data collection, data analysis, and generation of viable solutions are emphasized.

Supervised employment within the students area of study. Minimum 100 hours for 1 credit. Students must submit acceptable report and receive adequate evaluations.

Supervised employment within the students area of study. Minimum 100 hours for 1 credit. Students must submit acceptable report and receive adequate evaluations.

Hotel and Event Management Concentration Core Courses


Students will explore food sanitation and safety procedures affecting the individual, the operation, and the facility.
Students will be introduced to the scope of the hotel industry in addition to introducing them to the organizational structure and operational mechanics of how the departments of an individual hotel and resort operate. It studies both the front-of-house and back-of-house systems, procedures and controls associated with a modern hotel and resort. Students will know how work is performed and how activities are coordinated within and between the departments. Students will have a basic understanding of facilities management, learning how to manage the physical plant of a hotel, resort or restaurant and work effectively with the engineering and maintenance department.
Introduction to the meeting and convention industry, focusing on research, planning, supervision, and control guidelines used by the Meeting Professionals International. Emphasis is placed on strategies used for planning, developing, and marketing conventions, expositions, and trade shows, as well as the division of administrative responsibility within event planning and management.
Analysis of methods used by sales and service departments in hospitality and tourism. Emphasis on selling, planning for, and servicing all aspects of meeting and convention business.
This course explores the dynamics of on and off- premise catering, from the nuts and bolts of developing the contract to making the sale and appropriately costing the entire banquet menu. Proper purchasing techniques for food and wine as well as non-food items are studied. Students work on projects that engage their critical thinking skills and require application of concepts covered in class.

Analysis and simulation of a hotel/resort operation. Competency-based skills developed by student analysis, written reports, and on-site learning opportunities in major departments of a hotel/resort including: General and Administrative, Rooms Division, Food and Beverage, Sales and Marketing, and Sports and Activities. The focus of this course is on analysis and understanding of the interdependent nature of major departments within a hotel/resort operation.

Hotel and Event Management Concentration (Select two of the following)


This is an in-depth study of the basic core components in the creative study of culinary arts and food production. Students achieve basic competency in theories, science, and applications of working with food. Students are exposed to professional techniques of the culinary artist. Introduction to culinary terminology and ingredients will be presented. Areas of study include: tools, equipment, knife skills, food and plate presentation, food evaluation, basic cooking principles to include moist and dry heat methods, seasonings, flavorings and aromatics, fats, foams, gels, emulsions, dairy products, stocks, thickeners, roux based sauces to include the four mother sauces, hot and cold butter sauces, emulsion sauces, salsas, sambas, vinaigrettes, and reductions as well as soups to include cream, clear, and potage soups.

Procurement procedures with emphasis on orientation to the market place, specification writing and evaluation of products.

Planning, organizing and analysis of a beverage facility. Problem solving methods and solution techniques are applied through written projects. Topics include alcoholic beverage control regulations, examination of product, service methods and computerized control systems. Minimum age of student must be 21 years.

This course will review basic service management concepts and apply them in real life scenario using case studies of Hospitality firms and businesses. Students will analyze the nature of the issue, discover the connection of the unique service characteristics to the nature of the issue, and evaluate different strategies to address the issue while learning about a specific hospitality company in the case studies.

The focus of MGMT 450 is to help students develop an awareness of, and sensitivity to, the needs and conditions of diverse groups; theoretical and conceptual knowledge about diverse groups; and specific skills in interacting with people from various diverse groups. The class will approach discussions regarding diversity from the underlying issues surrounding privilege. Students will learn how invisible privilege impacts all aspects of life; this concept will be addressed from the perspective of primary and secondary characteristics of demographic diversity.

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