HMGT 300 Introduction to Hospitality Operations (3) -- ONLINE
Prerequisites: ENGL 190 and CIS 295. This course provides an introduction to the diverse scope and history of the hospitality industry. Designed to serve as the foundation of the hospitality management curriculum, various segments will be explored including lodging, food and beverage, events, gaming, and tourism. Critical thinking will be applied to analyze potential career interests and identify operational constructs within each segment.
HMGT 310 International Travel & Tourism (3) -- ONLINE
Prerequisites: ENGL 190 and CIS 295. This course provides an introduction to the tourism and travel industry on a domestic and international level. Students will examine economic, socio-cultural, and ecological impact of tourism and travel utilizing case studies and current events. Traveler motivation, destination marketing, and barriers/opportunities to tourism development will be analyzed related to a specific geographic location through completion of an international destination profile project.
HMGT 311 Hospitality Sales and Marketing (3) -- ONLINE
Prerequisites: ENGL 190 and CIS 295. This course will cover hospitality industry specific sales and marketing strategies and tools that can be used to effectively plan and implement them. The unique distribution channel options available to the industry and the impact of these options on the industry will be reviewed. The uniqueness of the hospitality product mix (with its significant component of non-tangible service) will be evaluated. The concept of target markets and target marketing will also be included in the class.
HMGT 320 Event Management (3) -- ONLINE
Prerequisites: ENGL 190 and CIS 295. This course provides the fundamental framework necessary for planning meetings and events regardless of size or function. Students will attain and demonstrate knowledge related to event planning, development and assessment of financial and contractual documents, and logistics including site selection, risk management, and food & beverage. Through examination of industry resources and academic research, students will examine and apply the essential components of an event process blueprint in developing a plan for a specific function.
HMGT 340 Branding the Customer Experience (3) -- ONLINE
Prerequisites: ENGL 190 and CIS 295. This course explores the relevance and interconnectivity of customer service as it relates to the organization's brand and service climate. Course objectives include analyzing strategic and competitive intelligence to provide a method of measuring and assessing customer satisfaction. Students will utilize critical thinking to analyze the presence and significance of branding in organizations through case studies and industry publications.
HMGT 360 Hospitality Technology (3) -- ONLINE
Prerequisites: ENGL 190 and CIS 295. This course provides an introduction to technology systems and components utilized within the hospitality industry. Students will examine the functionality of point of sale, back office, and property management systems; time, attendance, and payroll systems, and human resources and labor management systems within the industry. Students will evaluate the effectiveness of technology through conducting a site visit and informational interview with a hospitality organization.
HMGT 420 Hospitality Administration (3) -- ONLINE
Prerequisites: ENGL 190 and CIS 295. This course examines various operational strategies and promotes administrative development. Students will analyze the operational departments/areas of sales & marketing, customer service, risk & crisis management, and technology within a hospitality organization. Students will apply strategic theory and concepts in analyzing and writing case studies in which examples of specific strategy implementation are demonstrated by a hospitality organization.
HMGT 497 Hospitality Capstone (3) -- ONLINE
Prerequisites: HMGT 300, 310, 320, 340, 360, and 420. This course offers a theoretical and practical approach to effectively managing a hospitality organization. Reflective writing allows application of critical thinking skills in regards to defining and refining career goals. Experiential learning will provide immediate application of skills as students complete a minimum of 24 practicum hours at a hospitality organization. Practical application of fundamental competencies utilized throughout the practicum experience will serve as the final reflection assignment. Theoretical skills will be assessed through a final research project examining industry best practices including a presentation of the findings. Fundamental competencies will be evaluated by the practicum site supervisor. This course is designed to serve as the capstone of the hospitality management minor.