Hospitality Administration (BA)

Foundation Courses

LF-200 Finance for Managers: Practical and conceptual problems associated with financial management in business: planning, obtaining, and utilization of funds. Prerequisite Courses: LA-120 and LG-230.

LB-200 Principles of Management and Leadership: Historical development of management; universal functions of management; strategic management; organizational theory; managerial communication; and control of operations.

LB-300 Business Communication in the Digital Age: Extensive practical application of diverse forms of written and oral business communication with the aid of technology. Topics include writing memos, reports, e-mail messages; using multimedia PowerPoint slides in presentations; facilitating business meetings; creating electronic resumes; using online discussion groups; and handling the challenges of international and cross-cultural communications. Prerequisite Courses: LN-112 and 90+ Earned Credit Hours.

LM-200 Principles of Marketing: Marketing is the engine that drives all successful organizations. This course provides a strong foundation of all the principles which make up the art and science of marketing. Students are introduced to the theory and application of advertising, promotion, sales, public relations, marketing research and consumer behavior. Subsequent marketing courses build on this important foundation of marketing knowledge. This is an essential course for anyone interested in business.

LB-355 Service Management: Managing a value-added service business; customer expectations of service and quality; use of the Internet and related technology to transform businesses; interplay between managerial, personnel, and technology issues that will shape the future of business; identification of emerging forms of business models observable on the Web; analysis of management practices using case studies. Organizational applications illustrate consumer-to-business, business-to-business, and intraorganizational electronic commerce ramifications. Prerequisite Course: LB-200.

LB-420 International Business: An introduction to the challenges and opportunities of managing a business internationally (human resource management, marketing, accounting, finance, etc.) within the context of a global environment (political, economic, cultural, technological, competitive, and financial forces). Introduces the different types of international and marketing entry strategies; and cases and research projects. Emphasis on student participation and the integration of knowledge and skills learned in other courses. Prerequisite Courses: LB-200, LM-200, LF-200, and LE-200.

LW-310 Principles of Project Management: In this course we will define the attributes of a project, the steps involved in the project management process, the benefits of project management, the project life cycle, and what makes projects successful. The key roles of the Project Manager will be presented. The student will obtain knowledge, skills, tools, and techniques to satisfy the expectations of the project stakeholders. Knowledge areas presented will include project planning, definition of scope, estimating and controlling of time and costs, quality assurance, human resource management, the creation, collection, and distribution of information, risk management, and procurement. Prerequisite: L6-200.

LG-349 Statistics for the Decision Maker: Presentation and use of data in decision making, with emphasis on practical business applications; graphic and tabular summarization; measures of central tendency and dispersion; sampling distributions and estimation of important statistical parameters; hypothesis testing; analysis of variance; non-parametric methods; and single and multiple regression analysis. Excel is used to solve large scale case problems. Prerequisite Courses: LG-230 or equivalent and LG-200.

Major Courses

25-373 Hospitality Marketing: This course provides an understanding of the role of marketing within a hospitality (service) organization. This course will introduce basic concepts and skills in all areas of hospitality marketing, and will address differences between hospitality, tourism and other service industries. This course provides examples and applications that illustrate the major decisions hospitality marketing managers face in their efforts to balance objectives and resources against needs and opportunities in today's global marketplace. Topics include the analysis of marketing opportunities such as convention sales and group promotions, organizing marketing activities, and planning the marketing program. Fundamentals of advertising, publicity, and public relations and the part each plays in a coordinated business promotion program for different types of hospitality enterprises are studied. Other topics include analyzing market opportunities; positioning, segmenting and targeting markets; marketing information and marketing research; marketing strategy; marketing planning and organization; service operation and marketing; price, product, and location; distribution, advertising, promotion, and personal selling; and marketing communication. Prerequisite: LM-200.

LW-415 Web Design Applications: This course teaches students how to design, create, maintain, and manage a web site. Students will use a number of tools and programming languages to build the site including: HTML, XML, JavaScript, FrontPage, and Dreamweaver. Prerequisite Course: LG-200.

L6-365 Industrial and Organizational Psychology: Students study the application of psychological principles in governmental, non-profit and private sectors. Emphasis is on the understanding of human resource management processes, motivation, communication, leadership, group dynamics, organizational structure and organizational change. Prerequisite: L6-100; L6-360 or LB-200 recommended.

LP-410 Managing Quality Service: This course is an advanced course in the study of quality and its relationship to customer service; the measurement of customer expectations, providing quality customer service, and researching and measuring customer satisfaction in an effort to improve management and organizational quality are studied. The concept of service and the linkages to the functional areas of marketing, operations, and human resources of an organization will be discussed as applied to a variety of settings. The development of a plan for improving the quality of customer service in an organization will be the culminating project for the course. Prerequisite Courses: All hospitality elective courses; LB-355.

LP-310 Trends in Financial Management for the Hospitality Industry: This course focuses upon the financial aspects of a variety of operational areas such as lodging, food and beverage, and event management. Macro and micro operational areas will be examined using tools such as ratio analysis, financial statements and reports, and cash flow analysis. Use of the most current version of the Uniform System of Accounts applied to the lodging industry is included in the course. Analytical tools will be studied for ways to maximize a hospitality firm’s return on investment. Financial analysis and how it varies among managers, investors, creditors, and owners is an objective of this course. Case studies will be used to help students learn how to make crucial management decisions based upon the allocation of finances. Prerequisite Courses: All hospitality elective courses; LF-200.
LB-368 Small Business Management and Entrepreneurship: The fundamentals of starting and operating a successful small business are studied; students learn how to develop a business plan incorporating principles of accounting, finance, marketing, management, promotion, location analysis, and other related factors. The formation of new enterprises as well as operational and organizational aspects of managing a small business will be included in the course. Prerequisite Courses: All hospitality elective courses; LB-200.

Capstone

LP-415 Strategic Planning for the Hospitality Industry: Students will learn how to develop the capacity to think strategically about an organization, its position in the hospitality industry and among competitors, and how to gain a sustainable competitive advantage. By utilizing the case analysis method, methods for strategic decision-making and action alternatives will be explored; also included is the development of comprehensive business strategies by identifying strategic options, policies, procedures, budgets and timelines. An understanding of the global marketplace and its impact on strategic analysis and planning in the hospitality industry are covered in this course. This course serves as the capstone learning experience for the degree program. Prerequisite Courses: All Foundation and Elective courses; all other Major courses.

 

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