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Undergraduate Course Catalog 2008-2009

Whittemore School of Business and Economics


Hospitality Management (HMGT)


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Professor: Clayton W. Barrows, Raymond J. Goodman Jr.
Associate Professor: E. Hachemi Aliouche, Joseph F. Durocher Jr., John C. Niser, Udo Schlentrich
Affiliate Assistant Professor: Sylvia H. Marple
Lecturer: Carl E. Lindblade

The program in hospitality management is an integral part of the offerings of the Whittemore School. 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). Graduates are prepared to assume leadership development, management trainee, and management positions in all sectors of the service sector, with primary emphasis on the hospitality industry.

Graduates have accepted positions in the lodging and food service sectors (and their allied businesses and wholesalers), software companies, tourism, travel and recreation industries, and in retirement facilities, hospitals, and college and university food service operations.

In order to have a well-rounded university education, students take courses in liberal arts as well as foundation courses in business administration and economics. The hospitality management curriculum builds upon this foundation and provides experience and in-depth education in the lodging and food service-related industries, as well as the broader industries that comprise the hospitality discipline.

With our on-campus learning laboratory, the New England Center Hotel and Conference Center, the program includes a mix of practical experiences along with classroom activities. These practical experiences are provided by major consulting projects to industry as part of classroom activities, lecture series, seminars, and field trips; a minimum of 800 hours of an approved work experience practicum; and by involvement in the food service and lodging operations with University Hospitality Services (the New England Center and campus dining and catering).

The Department of Hospitality Management curriculum is comprised of fourteen required courses and three required hospitality electives, two economics courses, six  business administration courses, and one mathematics course. Freshman and sophomore years consist of twelve core courses in the above mentioned disciplines. Sophomore, junior-level, and senior-level courses include the functional hospitality and business discipline courses required for one to develop into a successful manager. A wide range of elective courses, independent studies, and internships can complement the required curriculum.

To graduate, students must obtain a 2.30 grade-point average in all major required courses and a minimum grade of C- in each major course. Graduates of this program who are qualified for, and interested in, further allied studies are well prepared for advanced degree programs in hospitality, tourism, business, law, institutional, or health administration. Students may earn up to six total credits in internships, independent studies, field experience, and supervised student teaching experiences.

A required plan of study is as follows:
Freshman Year
HMGT 401, The Hospitality Industry: An Historical Perspective and Distinguished Lecture Series
HMGT 403, Introduction to Food and Beverage Management
HMGT 404, UHS Hospitality Practicum I (1 credit, credit/fail grading)
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) and ECON 402, Principles of Economics (Micro)
MATH 420, Finite Mathematics or MATH 424A, Calculus for the Social Sciences
University general education courses

Sophomore Year
HMGT 504, UHS Hospitality Practicum I (1 credit, credit/fail grading)
HMGT 554, Lodging Operations Management
HMGT 567, Food and Beverage Operations Management
ADMN 420, Business Statistics
ADMN 502, Introductory Financial Accounting
HMGT 618, Uniform Systems for the Hospitality Industry
Four University general education courses

Junior Year

HMGT 600, Hospitality Marketing Management
HMGT 667, Advanced Food & Beverage Management
HMGT 625, Hospitality and Employment Law
HMGT 635, Hospitality Human Resource Management
ADMN 611, Behavior in Organizations
Hospitality Management Elective*
2 general education courses

Senior Year
HMGT 655, Hospitality Finance and Development
HMGT 703, Strategic Management in the Hospitality Industry
Hospitality Management Electives*
4 free electives
*Three elective courses in Hospitality Management (or two electives and an internship, teacher assistant, or independent study analysis) are required for graduation.

A minor in hospitality management comprises five courses. The four listed below are required:
HMGT 401, Hospitality Industry: Historical Perspectives and Distinguished Lecture Series
HMGT 554, Lodging Operations Management
HMGT 567, Food and Beverage Operations Management
ADMN 502, Introductory Financial Accounting

Choose one of the following
HMGT 661, Meeting Planning Management
HMGT 681, Resort Management
HMGT 771, Beverage Management/International Wines
HMGT 777, Casino Management
HMGT 772, Senior Living Industries Management
HMGT 750, Senior Operations Seminar

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