Bachelor of Arts in Hospitality Management

This course provides an understanding of the corporation, each of the business functions (to include accounting, finance, marketing, technology, management, and planning), and the relations between and among functions in the operation of the firm.

This course develops skills for inquiry into the business environment from a legal and ethical perspective. Students explore the relationships between modern business and the environment, in addition to the ethical issues that arise when diverse interests intersect. Relevant topics will include contracts, commercial law (sales, secured transactions and creditors remedies), forms of business entities (including limited liability companies and corporations), agency, employer-employee relationships, real property concepts, bankruptcy, and negligence and strict liability concepts. Students will examine corporate governance and business ethics, with emphasis on case studies.

This course is an overview study of the concepts and techniques in corporate finance. Topics include investments, financial environment, securities markets, financial markets, financial statements and analysis, working capital management, capital budgeting, cost of capital, dividend policy, asset valuation, and decision-making.

This course is a comprehensive examination of modern practices in the selection, training, job analysis, evaluation, wage setting, incentive principles, merit rating, job efficiency, and labor/management relations of personnel as applied to both private and public sector organizations.

This course is a study of the management process including planning, organizing, staffing, directing, and controlling. Topics include the classical and contemporary management theories that provide a foundation for the manager in today's business environment.

This course examines human characteristics and their bearing on the management and resultant performance of organizations. It includes a review of theory and research on personality, motivation, values, stress, leadership skills, power bases, and communication. It is designed to provide an understanding of the attitudes and behavior of subordinates and superiors, as well as important insights regarding one's own responses to the organization.

This course is designed to provide students with a solid foundation about leaders, the leadership process and motivation. Topics include the theories of leadership and motivation, leadership power, leader behavior, leadership characteristics, the role of gender, substitutes for leadership, and dysfunctional leadership. MGMT312 serves as a self-assessment of the student's own leadership and motivation skills, knowledge, and attitudes and addresses the questions: Who am I as a leader? What are my most distinguishing leadership traits? What leadership style am I most comfortable being around? How do I influence others? and How do I motivate others?

This course is a study of the moral and ethical responsibilities of managers in the conduct of daily activity inside and outside of the business enterprise. The morality of profit-making, fair and equal treatment of employees, and the responsibility of the business firm to the society in which it exists are analyzed and discussed. Equally stressed will be the idea of the individual's responsibility within the organization.

A detailed and practical course involving the study of principles to be used in formulating and executing the strategic plan of businesses.

This course is an introduction and orientation to the major area of hospitality management/travel and tourism. The background and historical development of the hospitality industry and its component areas are presented; employment opportunities and trends in each area are discussed.

This course will examine topics including but not limited to, food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment.

This course is an introduction to the principles of food and beverage management, beginning with an overview of the foodservice industry at large. Attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.

This course is the study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in addition to specifications for all items.

The course is the study of the legal rights and liabilities of travel and tourism personnel, hotel and restaurant operators, including innkeeper and guest, landlord and tenant, liquor, sanitation, labor and other laws applicable to hotel and restaurant operations; insurance coverage for the protection of the hotel and restaurant operators from the various liabilities inherent to these types of operations; safety measures necessary to protect guests and employees from legal harm.

This class introduces basic nutrition concepts and concerns in relation to food preparation and service in the hospitality industry.

This course focuses on the leading issues associated with foodservice in the 21st Century. Its focus is on those foodservice trends, issues, and challenges that will lead the industry and force the food service industry participants to lead, change, or suffer the consequences. (Prerequisite: HOSP200).

Pre Reqs: Food and Beverage Management(HOSP200)

This course focuses exclusively on hotel foodservice operations, to include concession, restaurant, room service, banquet, snack bar, and other forms of foodservice. Course topics include all forms of hotel and motel operations. (Prerequisite: HOSP200).

Pre Reqs: Food and Beverage Management(HOSP200)

This course is designed to provide a solid foundation for undergraduate study in the online environment. Students will be introduced to learning theory, the tools available in the online classroom and campus, and online research. Identification of personal learning style allows students to improve their study/learning techniques and prepares them to succeed in college level courses. Students will be introduced to formatting and citation styles. APUS policy and procedure is addressed. There is an emphasis on written communication to assist students in the transition to the online environment.

As the capstone 16 week course for the BA in Hospitality Management student are required to obtain an internship in their selected concentration. The internship will consist of 80 hours of work over the 16 weeks in a self selected and instructor approved hospitality environment (hotel, restaurant, etc). Students will apply insights and learning from the classes and obtain real-time work experience. Students are required to keep a journal or log during the internship capturing questions, insights, and learnings from the experience. During the practice portion of the class, students will participate in online learning teams using the Educator discussion board with the aim of providing peer support in learning throughout the experience. Upon completion of the practicum students will write a final integrative paper drawing upon literature and insights to support and enhance their practicum experience. Student must have SENIOR standing to register.