Hospitality Management Courses

The Hospitality Management major has a strong business component. 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. Students will obtain entry-level management positions within the industry and demonstrate outstanding performance that will enhance opportunities for middle and top-level management positions.

In addition to the general education and the School of Business and Management requirements, students are required to take twenty seven hours of hospitality management courses: HOMG 101, 219, 290, 322, 325, 412, 483, 486, and MGMT 329. Six credits of electives may be chosen from the following: BUAD 351, 361, 456, 486, MGMT 420, MKTG 338, 345, HOMG 300, 321 and six credits of a foreign language.

Note: Students in the Honors Program must follow the Honors Curriculum.

HOSPITALITY MANAGEMENT (HOMG) COURSES



Required (15 credits)
HOMG 101 - Introduction to Hospitality (3 credits)
HOMG 219 - Food Service Management and Operations (3 credits)
HOMG 290 - Travel & Tourism Management (3 credits)
HOMG 322 - Principles of Hotel & Restaurant Management (3 credits)
HOMG 325 - Rooms Division Management (3 credits)
HOMG 412 - Meeting and Convention Management (3 credits)
HOMG 486 - Hospitality Marketing (3 credits)
MGMT 329 - HR Management (3 credits)


Electives (6 credits)
BUAD 351 - Entrepreneurship (3 credits)
BUAD 361 - Risk Management (3 credits)
BUAD 486 - Internship (3 credits)
MGMT 420 - Labor/Management Relations (3 credits)
MKTG 338 - Professional Selling (3 credits)
MKTG 345 - Services Marketing (3 credits)
HOMG 300 - Casino Hotel Management (3 credits)
HOMG 321 - Restaurant Management From Concept to Operation (3 credits)
Foreign Language (3 credits)
Foreign Language (3 credits)


HONORS DESIGNATION
The following courses make up the "Honors" designation in the department:
BUAD 452 - Advanced Entrepreneurship (3 credits)
BUAD 456 - Special Topics in Business Administration (3 credits)
MGMT 421 - Training and Development (3 credits)
MGMT 465 - Issues in HR (3 credits)
MKTG 345 - Services Marketing (3 credits)
MKTG 465 - Special Topics in Marketing (3 credits)
HOMG 219 - Food Service Management and Operations (3 credits)
HOMG 412 - Meeting and Convention Management (3 credits)


Note: Junior standings in the School of Business and Management means successful completion of 60 credits in General Education and SBM Requirements including MATH 201, ECON 212, ACCT 202 (or ACCT 300), INSS 141.

HOSPITALITY MANAGEMENT COURSE OFFERINGS


ORIE 102 FRESHMAN ORIENTATION FOR BUSINESS AND MANAGEMENT MAJORS
Two hours; 1 credit.
This course introduces students to the expectations and demands of higher education, to the legacy and tradition at Morgan State University, to college survival strategies, and to the broad array of career opportunities in business and management. Students enrolled in this course are required to attend all university convocations and other prescribed extra-curricular activities. They are also required to hold conferences with their faculty advisors in order to pass the course. Students transferring 24 or more credits to the university when admitted are exempted from this requirement.

HOMG 101 INTRODUCTION TO THE HOSPITALITY TOURISM INDUSTRY
Three hours; 3 credits.
An introduction to the study of the hospitality and tourism industry and career opportunities. Emphasis is placed on the history and development of the hospitality industry as well as current trends of restaurants, hotels and motels with food service operations. (Fall, Spring)

HOMG 219 FOOD SERVICE MANAGEMENT AND OPERATION
Three hours; 3 credits.
A study of the different types of food service beginning with an overview of the food-service industry. Detailed consideration given to the components of the food-service system: Menu planning, logistical support, current issues on food safety and sanitation, production, service and controls. Prerequisite: HOMG 101. (Spring) This is a course with "Honors" designation.

HOMG 290 TRAVEL AND TOURISM OPERATIONS
Three hours; 3 credits.
This course takes a detailed look at the daily operation of suppliers in the travel industry, to include airlines, cruise lines, rail lines, motor coaches and car rental companies. The course examines legislation and industry practices that have shaped the development of the travel and tourism industry. Sustainable tourism development and marketing practices are discussed. Prerequisites: HOMG 101. (Fall)

HOMG 300 CASINO OPERATION AND MANAGEMENT
Three hours;3 credits.
Practices and problems associated with casino management including staffing, security and control, taxation and entertainment. Topics include the economics of the casino, its interface with the hotel, organization and terminology. Prerequisite: HOMG 101, 219 and Junior standing in the SBM.

HOMG 321 RESTAURANT MANAGEMENT FROM CONCEPT TO OPERATION.
Three hours; 3 credits.
This course will take the students step-by-step through the complicated process of creating and opening a restaurant. The course will concentrate in the following areas of operation; liabilities of restaurant operation, kinds and characteristics of restaurant operation, Concept, Marketing and business plans, financing, leasing, menu, purchasing, recruiting, staffing, training, service and customer relations. Prerequisite: HOMG 101, 219, and MKTG 331.

HOMG 322 PRINCIPLES OF HOTEL AND RESTAURANT MANAGEMENT
Three hours; 3 credits.
The course provides a well rounded look at all components of the hospitality/tourism industry as it impacts the lodging and foodservice industry. It examines various types of hotel and restaurant property development, financing, marketing, management, control and operation. Prerequisite: HOMG 101, 219 and junior standing in the SBM. (Fall, Spring).

HOMG 325 ROOMS-DIVISION MANAGEMENT
Three hours; 3 credits.
A study of the components of the rooms division i.e. the front office, reservations, communications-PBX, housekeeping, and security. Full house management and yield management strategies are emphasized in this course. Effective selling techniques and profit maximizing options are examined. Prerequisite: HOMG 101, and junior standing in the SBM. (Spring).

HOMG 412 MEETING AND CONVENTION MANAGEMENT
Three hours; 3 credits.
This course closely examines areas of daily concern to meeting planners. Special emphasis is placed on budgeting for meetings, negotiating contracts with hoteliers, airlines, and surface transportation providers. Timelines for promotion of meetings to membership of association and corporations are discussed. This course reviews how successful planners use destination marketing organizations, airlines, convention bureaus, etc. to facilitate their meeting plans in a cost-effective manner. Prerequisite: HOMG 101 and senior standing. (Spring). This is a course with "Honors" designation.

HOMG 483 FOOD, BEVERAGE AND LABOR COSTS CONTROLS
Three hours; 3 credits.
Managerial use of food, beverage and labor controls will be discussed, defining a number of key terms and concepts. Detailed consideration given to the following components: control process, the basic of cost/volume/profit analysis, and the application of control processes to the various phases of food and beverage operations; purchasing, receiving, storing, issuing, production and service. Prerequisites: HOMG 101, 219, 322 and Senior standing in the SBM. (Fall)

HOMG 486 HOSPITALITY/TOURISM MARKETING
Three hours; 3 credits.
This course applies marketing concepts to the hospitality and tourism organization with special emphasis on the role of promotion, market segmentation, positioning, target marketing, and consumer needs and wants. Specific concentration on the hospitality marketing mix: Product/Service, Presentation, Communication, and distribution mix. Prerequisites: HOMG 101, 219, 325, MKTG 331 and Senior standing in the SBM. (Spring).