Hospitality Management

Hospitality Management Courses

• •  

  • Code

  • Course

  • Credits

• • ACC 101

  • Accounting I

  • 3
  This is an introductory course in accounting with the emphasis on the basic accounting cycle, management use of accounting data, construction and analysis of financial statements, and valuation of assets. Placement at ENG 101 level strongly advised.
  
• • BUS 220

  • Business Ethics

  • 3
  An introductory course in business ethics focusing on what business relationships are and ought to be with the various constituencies in which business operates. Through the use of case analysis, the student will develop a means of arriving at decisions that he or she can feel are “right,” “proper,” and “just.” Placement at ENG 101 level strongly advised.
• • SOC 112

  • Interpersonal Communication

  • 3
  An experience-based introduction to the concepts and skills in oral communication; listening, feedback, group discussions, speeches, self-disclosure and relational communication.
• • HRM 101

  • Introduction to Hospitality Management

  • 3
  Introduction to Hospitality will provide a comprehensive overview of the hospitality industry. Components of the hospitality industry explored in this course include operations, managerial functions, career opportunities and emerging trends. This course includes an overview of the various industry segments: lodging, food service, tourism, and event management.
• • HRM 102

  • Conference, Meeting & Event Planning and Sales

  • 3
  This course provides an overview of the specialized field of meeting and conference management, and its impact on the tourism and hospitality industry. In addition to management, students will focus on the study of planning, development, and implementation of festivals and events related to sports, culture, and corporate business. Students will encounter a variety of topics, including types of meetings and events, the role of the meeting planner, site selection and negotiations, budgeting, vendor management, banquet food service, registration, on-site logistics, and meeting evaluation
• • HRM 104

  • Food and Beverage Management

  • 3
  Food and Beverage Management has been designed to prepare students with the leadership skills for success in the food and beverage industry. Topics include how to staff appropriately, the physical layout of the restaurant and bar, menu planning and ordering and guest satisfaction.
• • HRM 110

  • Hospitality Sales & Marketing

  • 3
  Hospitality Sales & Marketing focuses on increasing revenue and market share from various hospitality industry segments including lodging, food service, tourism destinations and event venues. This course explores sales and marketing strategies used to successfully promote and manage the brand to meet the target market demands.
• • HRM 202

  • Revenue Management

  • 3
  Revenue Management focuses on business strategies firms use to make pricing and product availability decisions across various selling channels to maximize profitability. Revenue Management is the customer-centric practice of ensuring businesses charge the right price, to the right customer, for the right products,through the right channel, and the right time. Topics include pricing and discounting strategies, overbooking practices, segmentation, distribution channels, competitive analysis, demand and revenue forecasting, performance analysis, and total revenue management strategies.
• • HRM 205

  • Lodging Operations

  • 3
  Lodging Operations will provide students with an overviewof the management of hotels and lodging properties. Topics include organizational structure, the front office, housekeeping, reservations, sales and marketing, accounting, engineering, revenue-management, forecasting, budgeting, measuring operational employee performance, and property management technology.
• • HRM 207

  • Managing for Quality

  • 3
  Managing for Quality provides the student with the foundational information on Total Quality Management (TQM) theory and practice. This course exploresthe basisof TQM and its overarching impact on all aspects of the core business which includes a practical approach and application of TQM and Six Sigma.