Hospitality Management Courses


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.

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)

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)


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)

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.

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).

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.

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)


Three Hours, 3 Credits

This course focuses on current issues and trends which significantly impact the hospitality and tourisim industry. Strategies to manage the challenges associated with these impacts are discussed and recommendations considered. Prerequisites: HOMG 101, 290 and 292 with a grade of "C" or better and Senior standing in the GSBM. (Spring)

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, 290, 292 and MKTG 331 (all with a grade of "C" or better) and Senior standing in the SBM. (Fall)



ACCT 500: General Accounting Principles and Concepts
Three Hours: 3 Credits
This course captures the essential aspects of financial accounting. It focuses on accounting procedures for assets, liabilities and stockholders' equity and the preparation of the income statement, balance sheet and the statement of cash flows.

BUAD 521: Organizational Behaviors and the Environment of Business (Formerly Administrative
Three Hours: 3 Credits
This course covers organizational theory with specific emphasis on OB theory and research, individual behavior, corporate ethics, international management, group dynamics, motivation, leadership, as well as communications and conflict management. Additional emphasis is placed on the analysis of the relationships between organizations, the international business environment and the different economic, political/legal systems and cultures and their implications for management in an increasingly complex global environment.

INSS 586: Operations Management
Three Hours: 3 Credits.
This course highlights the essential skills in mathematics and statistics that are required of the manager. These skills underlie the manager's ability to make sound decisions and solve complex problems.


ACCT 603: Financial Statement Analysis
Three Hours: 3 Credits
This course develops an understanding of the balance sheet, income statement and statement of cash flows and how these statements are used by financial professionals. The students will understand the role of these statements in the capital markets. Coverage includes the quality of earnings, initial public offerings, earnings per share, ratio analysis and understanding the footnotes to financial statements. Prerequisite: ACCT 500 with grade of B or better.
BUAD 625: Organizational Leadership and Ethics
Three Hours: 3 Credits
This course focuses on leadership and ethical issues in organizations and society. Through a combination of experiential and traditional learning techniques, the course addresses leadership, followership, teamwork, change management, ethical decision-making, corporate social responsibility, and sustainability. Prerequisite: BUAD 521 or equivalent with a grade of B or better

ENTR 664: Entrepreneurship
Three Hours: 3 Credits
This course will provide an experiential introduction to the creation of a new business enterprise. The course provides a discussion of entrepreneurship theory and research. The major project is a business plan that could be presented to a venture capitalist, angel investor, bank, or other funding source. Topics of discussion include the traits of successful entrepreneurs, idea generation and opportunity recognition, "window of opportunity," the venture team, family businesses, anagement/marketing/financial skills needed, "intrapreneurship."

BUAD 699: Strategic Management
Three Hours: 3 Credits
This course is the forum for integrating the analytic skills drawn from the core areas of the MBA program. Cases and simulations will highlight issues and problems designed to utilize financial, technological, behavioral and marketing knowledge. Assignments and projects will be used to build a general manager's perspective on developing and implementing strategies for marketplace success. Students will develop skills to perform situational analysis, evaluate the dynamics of competition and cooperation, as well as strategic positioning. This course will be in the final semester in the student's program. Prerequisites: ACCT 600, BUAD 647, BUAD 625, each with a grade of B or better; Semester of intended graduation

HOMG 600: Principles and Practices of Food Service Management

Three Hours; 3 Credits
This is a core graduate course in Hospitality Management that prepares students to examine the mechanisms and techniques employed in the management of food service companies. Comparisons case studies and selected topics focus on design, structures, operations, multi-units, marketing and management systems for a variety of public and private food services operations

HOMG 610: Revenue Management for Hospitality & Tourism
Three Hours; 3 Credits
This course introduces the student to the scope and application of revenue management in the hospitality and tourism industries. Students will learn how to effectively manage the variability in industry market demand relative to supply to maximize revenue while ensuring customer satisfaction.

HOMG 625: Management of Lodging and Resort Operations
Three Hours; 3 Credits
This course focuses on the examination of the mechanism and techniques employed in the management of hotel/resorts companies. Comparisons, case studies and selected topics focusing on structures, operations and marketing systems for a variety of hotels and resorts operations, are analyzed.

HOMG 650: Advanced Hospitality Marketing Management
Three Hours: 3 Credits
This course utilizes cases to explore services marketing concepts with a focus on the hospitality industry. Using market focused analyses and managerial decision making frameworks, concepts such as competitive service design, service, quality, and service recovery strategies are examined.


ACCT 600: Accounting for Decision Making
Three Hours: 3 Credits
This course deals with the three primary functions of business managers: planning, operations and control. The course focuses on cost management methods and practices, financial and management reports, and operational control in a global business environment. Total quality management, benchmarking, continuous improvement, activity-based management, reengineering, the theory of constraints, mass customization, target costing, life-cycle costing and the balance scorecard are covered. Prerequisite: ACCT 500 with grade of B or better.

BUAD 647: International Business Environment & Sustainability
Three Hours: 3 Credits
This course focuses on the challenges associated with developing strategies and managing the operations of companies whose activities stretch across national boundaries. Focus areas include marketing, finance, organization design and control, human resource management, logistics, production, global strategies and the implications of sustainability for profit maximization. How multi-national corporations manage and cope with the environmental and social challenges to "business as usual?", remain profitable and viable businesses as they protect the environment is also examined within this context. Prerequisite: BUAD 521 with a grade of B or better

BUAD 650: Business Research Methods
Three Hours: 3 Credits
Leading companies all have a research function. The function is to help decision-makers sort out dilemmas and search for data that presents the decision maker with options. The course highlights a disciplined way of determining researchable areas and a variety of methodologies to gather data and ideas and carefully translate them into useful information.

BUAD 656: Essentials of Negotiation
Three Hours: 3 Credits
Negotiations set the base for contracts, successful project design, successful teams and build a frame of mind that build successful careers. This course focuses on enhancing the student's ability to engage in effective negotiations. Students will consider cases of individuals, intra-organizational, union management, and business-government negotiations. Prerequisite: BUAD 521

INSS 630: Supply Chain Management and Strategic Sourcing
Three Hours: 3 Credits.
This course introduces students to tools, techniques and strategies for effective sourcing and for managing supply chains. Students learn to use software tools for managing supply chain resources. This course uses case studies and articles to enhance student learning.

PROJ 600: Foundations in Project, Program, and Portfolio Management.
Three Hours: 3 Credits.
This problem-based interdisciplinary course introduces project management tools and techniques. It introduces program and portfolio management in corporate and government settings. practical applications to manage projects from start to finish. Students use software tools for planning
and monitoring projects (Formerly Project, Program, and Portfolio Management).