Academics

Undergraduate

The Bachelor of Science (B.S.) in Hospitality Management is a four year program with a strong business component. The curriculum emphasizes managerial leadership and is designed to equip students with theoretical and applied hospitality management knowledge, skills and values. Graduates from the program will be well positioned to obtain entry-level management positions within the industry and demonstrate outstanding performance that will enhance opportunities for middle and top-level management positions. The recommended course sequence is:

Freshman Year (First Semester)Credit Hours
ENGL 101 - Freshman Composition I 3
HOMG 101 - Intro Hosp Industry 3
HEED 100 - Healthful Living 2
BIOL 101 - Introduction Biology I 4
Or 102 - Introduction Biology II 4
ORIE 102 - Freshman Orientation 1
MATH 113 - Intro to Math Analysis I 4
Total: 17
Freshman Year (Second Semester)Credit Hours
ENGL 102 - Freshman Composition II 3
INSS 141 - Intro to Comp Based Info 3
ECON 211 - Principal of Economics I 3
HIST 101 - World History I 3
Or 105 - History of the U.S. I 3
CHEM 101 - General Chemistry
Or 110 or 111
or PHYS 203 or 205
4
PHEC XXX - Physical Education 1
Total: 17
   
Sophomore Year (First Semester)Credit Hours
HIST 102 - World History II
Or HIST 106 - History of the U.S. II
3
HUMA 201 - Intro to Humanities I 3
ACCT 201 - Principle of Accounting I 3
HOMG 290 - Travel & Tourism Operation 3
BUAD 202 - Business Leadership Seminar 3
Total: 15
Sophomore Year (Second Semester)Credit Hours
INSS 220 - Analytical Decisions 3
HOMG 219 - Food Service Management and Operations 3
HUMA 202 - Humanities II 3
PHIL 109 - Intro to Logic 3
ACCT 202 - Principle of Accounting II 3
Total: 15
   
Junior Year (First Semester)Credit Hours
ECON 212 - Principle of Economics II 3
HOMG 322 - Principle of Hotel & Restaurant Management 3
MKTG 331 - Principle of Marketing 3
ENGL 357 - Business Communications 3
FIN 343 - Managerial Finance 3
Total: 15
Junior Year (Second Semester)Credit Hours
BUAD 381 - Legal Environment 3
MGMT 324 - Principle of Management and Organization Behavior 3
HOMG 325 - Room Division Management 3
MGMT 329 - Human Resource Management 3
BUAD 326 - Business Ethics and Soc. 3
Total: 15
   
Senior Year (First Semester)Credit Hours
HIST 350 - African Diaspora 3
INSS 360 - Management Information Systems 3
Elective 3
HUMA - Humanities Elective 3
HOMG 483 - Food, Beverage, Labor Cost Control 3
Total: 15
Senior Year (Second Semester)Credit Hours
HOMG 412 - Meeting & Convention Management 3
Elective 3
HOMG 486 - Hospitality & Tourism Marketing 3
BUAD 499 - Business Policy 3
Total: 12
   
   
Total Credits:
121
   
   
RECOMMENDED ELECTIVES
MTGMT 420 - Labor Management Relations
BUAD 486 - Hospitality Internship (500 hrs of supervised hands-on industry experience)
MKTG 338 - Professional Selling
BUAD 361 - Risk Management
BUAD 327 - International Business
RECOMMENDED ELECTIVES
ENTR 351 - Entrepreneurship
HOMG 300 - Casino Hotel Management
MKTG 345 - Services Marketing
HOMG 321 - Restaurant Management FR Concept to Oper
Foreign Language 6 Credit hours
   

Graduation requirements: The award of the Bachelor of Science degree requires students to take a minimum of 121 credits. Of these, 97 credits are in general education, business courses, restricted electives and 24 credits in hospitality management core courses.


Graduate

The Master of Science (M.S.) in Hospitality Management is a two-year course of study designed for individuals who seek business leadership opportunities in the hospitality industry or a career in academia. The program will provide participants innovative ideas and advanced management skills to lead the industry. Specifically, the program will enable them to broaden their knowledge of the industry building on their strengths and interests to promote professional growth and help prepare those who wish to pursue doctoral programs thereafter.

Graduation Requirements: To be eligible for a Master of Science degree, the program participant must

  • Satisfy all university requirements for a master’s degree.
  • Complete a minimum of 30 semester credit hours of graduate level course work in the Hospitality Management curriculum and an industry-based case research paper.
  • Take the core courses as a cohort and earn a minimum grade point average of B (3.0) in all approved courses in the program.

No courses, in which a grade below “C” is earned, may be counted toward the MS degree. However, all approved work taken as a participant, will be counted in computing the GPA. Should exceptional circumstances require that a student takes a course outside of the M.S. in Hospitality Program at Morgan State University, prior approval from the Director of the Hospitality Program, Chair of the Department of Business Administration and Dean of the School of Business and Management, will be required. The recommended course sequence is:

Foundation Courses:
ACCT 500 - General Accounting Principles and Concepts
BUAD 521 - Organizational Behaviors and the Environment of Business
INSS 540 - Quantitative and Statistical Skills for Managers

Core Courses - 24 Credits
ACCT 603 - Financial Statement Analysis
BUAD 625 - Organizational Leadership and Ethics
BUAD 664 - Entrepreneurship
BUAD 699 - Strategic Management
HOMG 600 - Principles and Practices of Food Service Management
HOMG 610 - Revenue Management for Hospitality & Tourism
HOMG 625 - Management of Lodging and Resort Operations
HOMG 650 - Advanced Hospitality Marketing Management

Electives – 6 Credits
BUAD 647 - International Business Management
BUAD 650 - Business Research Methods
BUAD 656 - Essentials of Negotiation
INSS 587 - Fundamentals of Information Technology for Managers
INSS 630 - Supply Chain Management and Strategic Sourcing
PROJ 600 - Project, Program, and Portfolio Management

 

For additional information, click here.

Hospitality Management Courses

The curriculum emphasizes managerial leadership and is designed to develop/prepare students with theoretical and applied business and hospitality knowledge, skills, values and attributes. The program provides students with opportunities to learn and understand the theory and concepts related to the management of Hospitality Industry Operations.