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.

A thorough explanation of the lucrative meeting and convention industry and its function in the travel and tourism sector. An overview of the meeting, exposition, and convention businesses, that covers the history of these businesses and the economic value they represent to a destination. Course will include a broad brush of the organizations that support this segment, such as convention bureaus, destination management companies and meeting planners.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

A practical insight into servicing different kinds of meetings and conventions, the types of organizations that stage such events, and the people who hold the key to site selection, and implementation is the focus. Convention management is presented in a way that prepares the student for real-world experiences in planning, selling and servicing meetings and conventions.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

A study of business travel and conference management in the multi-billion dollar industry is covered from the international down to the local level. Discussions focus on best practices, strategies, and customer perspectives that differ for business vs. leisure travel, leading organizations in the business and conference hospitality industry, issues of liability and insurance, and other factors implicit in effectively managing and providing services to be competitive in this industry.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

Focus is on getting the most efficient and effective outcomes from interconnected multiple-systems at a single location, the ease of movement between component parts, and the development and ongoing maintenance of the hotel’s website.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

Focus is on advanced techniques and skills for Hospitality Management Professionals to ensure effective and efficient management within the Tourism and Hospitality Management industries. Standards and expectations for restaurant owners, hotel and tourism managers and meeting and event planners are addressed. Price points, product development, tips and marketing techniques that restaurants, hotels, tourism organizations and event planners employ to enhance the customers’ experience are addressed. (Prerequisite: HOSP100).

Pre Reqs: Introduction to Hospitality Management(HOSP100)

This course introduces procedures to manage facilities and risks specific to the events industry. Current knowledge in risk management is needed to protect guests from safety hazards and firms from loss of profits specific to this unique sector of hospitality. Topics covered include: health and safety, loss prevention and security, emergency preparedness and safeguards, program design and site management. PREREQUISITE: HOSP 100

Pre Reqs: Introduction to Hospitality Management(HOSP100)

Introduces tourism development as a process with its own organizational structures and its own responses to the economic cycle of supply and demand. Cultural environments and their influence are discussed.

Pre Reqs: Introduction to Hospitality Management(HOSP100)

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.