Hospitality Management

• HSM 175 Introduction to Hospitality Management
• HSM 185 Introduction to Meetings & Event Industry
• HSM 235 Introduction to the Sport Industry
• HSM 241 Management of Food and Beverage Operations
• HSM 251 Hospitality Employee Supervision and Management
• HSM 303 Managing Quality in the Hospitality Industry
• HSM 321 Tourism & the Hospitality Industry
• HSM 325 Lodging Operations and Management
• HSM 340 Sustainable Tourism
• HSM 341 Catering Management and Quantity Food
• HSM 420 Hospitality Marketing
• HSM 421 Hospitality Law
• HSM 469 Internship in Hospitality Management
• HSM 470 Hospitality Industry Computer Systems
• HSM 474 Managerial Accounting for the Hospitality Industry
• HSM 479 Hotel Sales & Event Services
• HSM 496 HSM Senior Capstone Seminar
• NHM 250 Principles of Food Preparation

View more information about this program through the University’s catalog. Scroll down to the distance program option.

At the completion of the program, students will be able to:

• Describe important historical events fundamental to the development of the hospitality industry.
• Identify the role of marketing in providing goods and services within the hospitality industry.
• Describe various operational roles relative to the provision of hospitality goods and/or services: to include food service management, lodging management, and other related services.
• Apply sound accounting principles and practices in hospitality operations.
• Apply effective financial management practices in hospitality organizations.
• Identify legal issues related to the provision of goods and services in hospitality organizations.
• Discuss ethical considerations and socio-political influences affecting hospitality.
• Utilize a variety of computer applications in providing quality hospitality services.
• Apply effective human resource management skills in hiring, training, and developing the personnel within hospitality operations.
• Identify effective organizational theory, leadership behavior and interpersonal communication practices in hospitality operations.
• Articulate principles of effective leadership and the importance of leadership to accomplishing organizational goals and objectives.
• Apply effective management practices and problem-solving strategies within hospitality organizations.
• Apply classroom theory/knowledge and gain appropriate technical and administrative skills through relevant operational experiences in some facet of the hospitality industry.

The curriculum prepares the student for a career in:

• Restaurant, commercial and institutional food-service operations
• Hotel convention service
• Convention bureau/convention center meeting management
• Convention and visitor bureaus
• Hotel food and beverage management
• Hotel marketing and sales
• Hotel/lodging rooms management
• Country club management