Bachelor of Arts in Hospitality Management

Hospitality Management is the largest service industry in the world. This course is an overview of the basis dimensions of professionalism, customer service, and sustainability to the major areas of hospitality management, and segments of 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.

An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

Key accounting concepts and the selective application of its most effective strategies and tactics are mission critical factors for most hospitality operations. Students participate in real-world hands-on managerial accounting in a hospitality setting. Covers the tax changes made in 2010 and the updated operating statistics. Revenue management and dynamic pricing, accounting for gift cards, unsecured bank loans, and profitability indexes are introduced.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

Focus is on fundamental laws, rules, and regulations applicable to the hospitality industry regarding rights and liabilities of innkeepers and restaurant operators. Case studies will be used to provide additional learning opportunities specific to hospitality.

A comprehensive review of marketing in the hospitality industry; restaurants, hotels, planned play, theme parks and convention centers, based upon customer satisfaction and the customer’s perspective. Students will identify best practices in marketing, analyze the market, and assess consumer behavior, offerings, price, and promotion strategies.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

Focus is on the leadership role, people management, interpersonal skills and attention to quality in hospitality organizations.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

The focus is on service delivery and methods for implementation and improvements within the service delivery process. Special emphasis will be placed on management and supervision techniques in service quality along with steps in critical evaluating and implementing a quality service plan within hospitality based organizations.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

This is an introductory course that focuses on the concepts and methods of managing human capital in an organization. The purpose of this course is to discuss practices in the selection, training, job analysis, evaluation, wage setting, incentive principles, merit rating, job efficiency, and labor/employee relations of human resources as applied to both private- and public-sector organizations. This course is designed to provide students with a foundation to explore human resource fundamentals effectively across a number of disciplines.

Students taking this course should not take RTMG150. This is an introductory course that focuses on the concepts and methods of managing an organization. The purpose of this course is to discuss how people and organizations function based on the latest research on work, workers, managers, and organizations. Successful management requires knowledge of the behavior of people in organizational settings and of the processes that occur in those settings. This course is designed provide students with an overview of the challenges that arise for managers in organizational settings and to provide an introduction to the concepts and theories that can be useful in facilitating effectiveness.

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.

Introduction to the principles of the food and beverage management; 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.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

A study of operation and management of a full-service restaurant, course topics include operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, and management development. Various aspects of production and service are experienced, discussed and demonstrated. Students become familiar with all aspects of a restaurant operation.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. Prerequisite HOSP100

Pre Reqs: Introduction to Hospitality Management(HOSP100)

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

Pre Reqs: Introduction to Hospitality Management(HOSP100)

An introduction to basic nutrition concepts and concerns in relation to food preparation and service in the hospitality industry. Students are introduced to nutrition and dietary guidelines and the connection to healthy life styles and prevention of health issues.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy. Prerequisites: HOSP100 & HOSP200

Pre Reqs: Food and Beverage Management(HOSP200)

Focuses on the leading issues associated with foodservice in the 21st century; trends, issues, and challenges that will lead the industry and force the food service industry participants to lead, change, or suffer the consequences(Prerequisite: HOSP100 & HOSP200).

Pre Reqs: Introduction to Hospitality Management(HOSP100),Food and Beverage Management(HOSP200)

Focus is on the dining experience from a consumer perspective, includes research, opinion, expectations and standards associated with a consumer's stated and unstated beliefs of the dining experience. (Prerequisite: HOSP100).

Pre Reqs: Food and Beverage Management(HOSP200)

Study of wine manufacturing, quality criteria, and sensory standards for both U.S. and international wines; topics include history of wine in society, selection of wine for specific meals, and wine variations.

Introduces the student to food and beverage operations through three major components; food composition, food products and food properties. Students will be engaged in research and projects associated with fundamental food composition, preparation and food safety.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

This course focuses on the planning of food service facilities with emphasis on human engineering, layout, design, selection of equipment, and management planning decisions. (Prerequisite: HOSP100 & HOSP200).

Pre Reqs: Introduction to Hospitality Management(HOSP100),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.

The 16-week Senior Seminar is the final course for the BA in Hospitality Management. Students fulfill the requirements by obtaining an internship in their selected concentration. Students obtain an internship that consists of 80 hours of work over the 16 weeks in a self-selected and instructor approved hospitality environment (hotel, restaurant, convention center, 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 learning from the experience. Upon completion of the practicum students will write a final 10 page integrative paper drawing upon literature and insights to support and enhance their practicum experience. For those students who do not obtain an internship, they can fulfill the requirements by writing a 50-page, instructor-approved, research paper that is connected to a real organizational issue. See syllabus for further information. Student must have SENIOR standing to register.