Plan of Study

Hospitality Management Major: Bach Sci | Hospitality Management Minor

Hospitality Management Major: Bach Sci
Required Courses
HMG 3210 Meeting and Event Management (HMG*/MM)	3 s.h.	The planning, development, management, and implementation of conferences, conventions, corporate meetings, exhibitions, festivals, and private events. A conceptual framework is developed through definitions, models, the utilization of case studies, and participation in actual events. Event organization, impact assessment, feasibility studies bid preparation, public and corporate sponsorship, negotiations, volunteer staff management, and event evaluation. Prerequisites: HMG 2400, MKt 2440.
HMG 3260 Travel and Tourism	3 s.h.	Introduction to domestic and international tourism focusing on the socioeconomic effects of tourism, its industries and linkages to leisure services, hospitality and travel organizations, and businesses. Trends in tourism from the perspectives of travelers, destinations, and the operation of specialty businesses are explored as well as the general tourism system. Prerequisites: HMG 2400, MKT 2440.
HMG 3360 Lodging Management I (HMG*/MGT/NFS)	3 s.h.	A study in general responsibilities of various departments within the rooms, the food and beverage, the marketing and sales, and the administrative divisions of a lodging property. Prerequisite: MGT 2360.
HMG 4360 Lodging Management II (HMG*/MGT/NFS)	2 s.h.	A study of various organizational structures and systems in the lodging industry and the authority vested in the respective levels of management. Emphasis on operations analysis and problem solving. Prerequisites: HMG 3360 and MGT 2360.
HMG 4370 Marketing Hospitality Services (HMG*/MKT)	3 s.h.	An in-depth look at the nature and scope of the meetings, convention and trade show markets, how to effectively service this market, and increase market share for properties. Prerequisite MKT 2440.
HMG 4910 Cooperative Education	1 s.h. (Not To Exceed 4 s.h.)
HMG 4950 Senior Seminar	2 s.h.	Capstone class providing a framework to view the discipline, industry, and management from a perspective incorporating the economic, social, cultural, environmental, political, technological, and physical aspects. Emphasis on a broad managerial perspective to critically assess the issues facing the hospitality profession. Prerequisite: completion of a minimum of 24 s.h. in HMG courses and completion of the required business minor; senior standing.
MKT 2550 Consumer Behavior (HMG/MKT*/MM/NFS)	3 s.h.	The study of the impact of consumer behavior (based on psychological and social forces) on the market. Analysis of the buying decision process and how it is affected by advertising, public relations, and the mass media. Emphasis on consumer-oriented legislation. Prerequisite: MKT 2440.
MM 2400 Principles of Retailing (HMG/MKT/MM*)	3 s.h.	Principles of retail store management; emphasis is given to store location, layout, personnel, structure, buying, inventory, sales promotion, customer services, and operating expenses. Prerequisites: MGT 2360, MKT 2440.
MM 3630 Architectural Style & Interior Design (FCS/HMG/MM*)	4 s.h.	Basic principles of design and color related to lodging interiors and exteriors; emphasis on planning, selecting, and furnishing environments for both commercial and consumer needs.
Electives (12 s.h. to be chosen)
HMG 3660 Market Field Study (HMG*/NFS)	2 s.h.	Three day on-site visit to a hospitality market and trade show where hospitality industry leaders offer valuable current educational sessions; and to hotels, restaurants, and private clubs in the same city that provide an inside look at the operation of selected hospitality venues.
HMG 4260 Club Management (HMG*/MGT/SM)	3 s.h.	General administrative procedures in the management of private clubs. Study and analysis of club operations, club boards of directors, service excellence in clubs, leadership in club operations, quality management systems for clubs, club marketing, food and beverage operation in clubs, financial management, and fundamental features of specific categories of private clubs. Prerequisites: MGT 2360, CIS2250 or2380.
NFS 2250 Human Nutrition (FCS/HMG/NFS*)	4 s.h.	Study of nutrients in foods and their involvement in the function of human body systems. Problems in and programs for meeting personal, family, national, and world nutritional needs.
NFS 2260 Introductory Food Science (FCS/HMG/NFS*)	3 s.h.	Principles and procedures of food selection and preparation based on the factors that cause variation in quality. Laboratory experience in the preparation of selected food products. Lecture 3 hours, laboratory 3 hours.
NFS 2760 Food Service Sanitation (HMG/NFS*)	2 s.h.	Control of food borne illness in the food service industry. Specifics of Food Service Sanitation Law and the inspection report form. Most common violations and means for training and motivating employees.
NFS 3460 Food Service Management I (HMG/NFS*)	3 s.h.	Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, and economy in quantity food production and service. Laboratory experience related to quantity food preparation and service. Safety and efficiency in the use and care of specialized equipment. Lecture 2 hours, laboratory 3 hours. Prerequisites: MGT 2360, NFS 2260.
NFS 4460 Food Service Management II (HMG/NFS*)	3 s.h.	Principles of management applied to food service systems; physical facilities planning; sanitation and safety standards; organization and leadership; personnel management and cost control. Prerequisites: NFS 2260, MGT 2360.
SM 3100 Facility Design & Event Management (HMG/SM*)	3 s.h.	The processes for managing sport and event enterprises. Specific attention given to the design and management of a sport facility as well as the skills and processes associated with administration of a sport event, whether it be participant-centered or spectator-centered. Prerequisite: SM 1100.
Hospitality Management Minor
Required Courses
HMG 3360 Lodging Management I (HMG*/MGT/NFS)	3 s.h.	A study in general responsibilities of various departments within the rooms, the food and beverage, the marketing and sales, and the administrative divisions of a lodging property. Prerequisite: MGT 2360.
HMG 4360 Lodging Management II (HMG*/MGT/NFS)	2 s.h.	A study of various organizational structures and systems in the lodging industry and the authority vested in the respective levels of management. Emphasis on operations analysis and problem solving. Prerequisites: HMG 3360 and MGT 2360.
HMG 4370 Marketing Hospitality Services (HMG*/MKT)	3 s.h.	An in-depth look at the nature and scope of the meetings, convention and trade show markets, how to effectively service this market, and increase market share for properties. Prerequisite MKT 2440.
MM 2400 Principles of Retailing (HMG/MKT/MM*)	3 s.h.	Principles of retail store management; emphasis is given to store location, layout, personnel, structure, buying, inventory, sales promotion, customer services, and operating expenses. Prerequisites: MGT 2360, MKT 2440.
Minor Electives (9 s.h. to be chosen)
HMG 2910 Cooperative Education	1 s.h. (Not To Exceed 4 s.h.)
HMG 3210 Meeting and Event Management (HMG*/MM)	3 s.h.	The planning, development, management, and implementation of conferences, conventions, corporate meetings, exhibitions, festivals, and private events. A conceptual framework is developed through definitions, models, the utilization of case studies, and participation in actual events. Event organization, impact assessment, feasibility studies bid preparation, public and corporate sponsorship, negotiations, volunteer staff management, and event evaluation. Prerequisites: HMG 2400, MKt 2440.
HMG 3260 Travel and Tourism	3 s.h.	Introduction to domestic and international tourism focusing on the socioeconomic effects of tourism, its industries and linkages to leisure services, hospitality and travel organizations, and businesses. Trends in tourism from the perspectives of travelers, destinations, and the operation of specialty businesses are explored as well as the general tourism system. Prerequisites: HMG 2400, MKT 2440.
HMG 3660 Market Field Study (HMG*/NFS)	2 s.h.	Three day on-site visit to a hospitality market and trade show where hospitality industry leaders offer valuable current educational sessions; and to hotels, restaurants, and private clubs in the same city that provide an inside look at the operation of selected hospitality venues.
HMG 4260 Club Management (HMG*/MGT/SM)	3 s.h.	General administrative procedures in the management of private clubs. Study and analysis of club operations, club boards of directors, service excellence in clubs, leadership in club operations, quality management systems for clubs, club marketing, food and beverage operation in clubs, financial management, and fundamental features of specific categories of private clubs. Prerequisites: MGT 2360, CIS2250 or2380.
MM 3630 Architectural Style & Interior Design (FCS/HMG/MM*)	4 s.h.	Basic principles of design and color related to lodging interiors and exteriors; emphasis on planning, selecting, and furnishing environments for both commercial and consumer needs.
NFS 2250 Human Nutrition (FCS/HMG/NFS*)	4 s.h.	Study of nutrients in foods and their involvement in the function of human body systems. Problems in and programs for meeting personal, family, national, and world nutritional needs.
NFS 2260 Introductory Food Science (FCS/HMG/NFS*)	3 s.h.	Principles and procedures of food selection and preparation based on the factors that cause variation in quality. Laboratory experience in the preparation of selected food products. Lecture 3 hours, laboratory 3 hours.
NFS 2760 Food Service Sanitation (HMG/NFS*)	2 s.h.	Control of food borne illness in the food service industry. Specifics of Food Service Sanitation Law and the inspection report form. Most common violations and means for training and motivating employees.
NFS 3460 Food Service Management I (HMG/NFS*)	3 s.h.	Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, and economy in quantity food production and service. Laboratory experience related to quantity food preparation and service. Safety and efficiency in the use and care of specialized equipment. Lecture 2 hours, laboratory 3 hours. Prerequisites: MGT 2360, NFS 2260.
NFS 4460 Food Service Management II (HMG/NFS*)	3 s.h.	Principles of management applied to food service systems; physical facilities planning; sanitation and safety standards; organization and leadership; personnel management and cost control. Prerequisites: NFS 2260, MGT 2360.
SM 3100 Facility Design & Event Management (HMG/SM*)	3 s.h.	The processes for managing sport and event enterprises. Specific attention given to the design and management of a sport facility as well as the skills and processes associated with administration of a sport event, whether it be participant-centered or spectator-centered. Prerequisite: SM 1100.