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Undergraduate Course Catalog 2015-2016

Peter T. Paul College of Business and Economics


Hospitality Management (HMGT)


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Chairperson: Nelson A. Barber
Professor: Clayton W. Barrows, Daniel E. Innis
Associate Professor: E. Hachemi Aliouche, Nelson A. Barber, Valentini Kalargyrou
Assistant Professor: Daniel A. Remar, Anupama Sukhu
Lecturer: Carl E. Lindblade, Daniel R. Winans

The program in hospitality management is an integral part of the offerings of the Peter T. Paul College. It is one of only a few programs worldwide accredited by both the Association to Advance Collegiate Schools of Business (AACSB) and the Accreditation Commission for Programs in Hospitality Administration (ACPHA). Through this business school connection, the program provides a well-rounded business education by preparing individuals to lead hospitality organizations in an ever-changing global economy.

The hospitality management program develops graduates to be senior executives 15 to 20 years from graduation. This is accomplished through rigorous coursework that provides a strong foundation in operations management, plus the knowledge, skills, and strategic perspective in critical specialized areas, such as event management, food and beverage management, marketing and sales management, or lodging and resort management, allowing graduates to take leadership roles and advance to the next level of their careers quickly.

Graduates have accepted positions in lodging and food service beverage management, event management, software companies, tourism, travel and recreation industries, and in retirement facilities, hospitals, and college and university food service operations.

An important aspect of the program is the requirement of practical work experiences, in addition to the classroom activities. Employers look for individuals with relevant industry experience, and this is provided through various activities, such as 800 hours of an approved work experience practicum and internships.

The hospitality management program curriculum comprises the following number of foundation courses: 14 hospitality core courses, two economics courses, six business administration courses, and one mathematics course. The freshman and sophomore years consist of 14 core courses in the above mentioned disciplines. A wide range of elective courses, independent studies, and internships can complement the foundation courses. Students satisfy the Inquiry requirement of the Discovery Program before the end of the sophomore year by completing an Inquiry or Inquiry-attribute course within the Paul College, or another college at the University.

To graduate, students must obtain a 2.3 grade-point average in all major required courses and a minimum grade of C- in each major course. Students may earn up to six total credits in internships, independent studies, field experience, and supervised student teaching experiences.

A typical plan of study is as follows, showing the requirements of the program. Students complete 16-18 credits per semester, which includes major requirements, electives for the major, Discovery Program requirements, and free electives offered offered across the college and university.

Freshman Year
HMGT 401, The Hospitality Industry: An Historical Perspective and Distinguished Lecture Series
HMGT 404, Professional Development I (1 credit, credit/fail grading)
HMGT 405, Introduction to Food and Service Management
ADMN 405, Freshman Academic Experience I (1 credit, credit/fail grading)
ADMN 406, Freshman Academic Experience II (1 credit, credit/fail grading)
ADMN 403, Computing Essentials for Business
ECON 401, Principles of Economics (Macro)
ECON 402, Principles of Economics (Micro)
MATH 420, Finite Mathematics or MATH 424A, Calculus for the Social Sciences
PHIL 430, Ethics and Society

Sophomore Year
HMGT 504, Professional Development II
HMGT 554, Lodging Operations Management
ADMN 420, Business Statistics
ADMN 502, Financial Accounting
HMGT 618, Uniform Systems for the Hospitality Industry

Junior Year
HMGT 600, Hospitality Marketing Management
HMGT 604, Professional Development III
HMGT 625, Hospitality and Employment Law
HMGT 635, Hospitality Human Resource Management
HMGT 661, Event Design, Planning and Management
ADMN 575, Behavior in Organizations
Hospitality Management Elective*

Senior Year
HMGT 655, Hospitality Finance and Development
HMGT 667, Advanced Food and Beverage Operations Management
HMGT 703, Strategic Management in the Hospitality Industry (Capstone)

Note: In addition to the foundation courses above, three elective courses in hospitality management and four free college and university electives are required for graduation.

Four Specializations (using HMGT and free electives):

A minor in hospitality management comprises five courses. 
HMGT 401, Hospitality Industry: Historical Perspectives and Distinguished Lecture Series
HMGT 405, Introduction to Food and Service Management
HMGT 554, Lodging Operations Management
HMGT 635, Hospitality Human Resource Management
ADMN 502, Financial Accounting

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