Comprehensive Exam Track: Total Credit Hours Required to Finish the Degree ( 36 Credit Hours ) as Follows
Specialization Requirements
Students must pass all of the following courses
|
Course Number |
Course Name |
Weekly Hours |
Cr. Hrs. |
Prerequisite |
||
|---|---|---|---|---|---|---|
|
Theoretical |
Practical |
|||||
| 153536000 | CONSUMER BEHAVIOR | This course is an introduction to the field of consumer behavior and examines the factors that influence how and why consumers purchase specific products and services. Topics covered include motivation, perception, learning, decision making, attitudes and persuasion. Special emphasis will be placed on understanding, predicting, and influencing consumer behavior. | 3 | - | 3 |
- |
| 153536020 | CUSTOMER SERVICE MANAGEMENT IN HOSPITALITY | This course introduces students to the field of customer service management in the food service and lodging industries and examines the link between quality customer service and the success of the hospitality organization. Topics covered include the customer experience, brand-aligned customer service, technology and the customer interface and the value of customer data in increasing satisfaction and profits | 3 | - | 3 |
153536000 CONSUMER BEHAVIOR This course is an introduction to the field of consumer behavior and examines the factors that influence how and why consumers purchase specific products and services. Topics covered include motivation, perception, learning, decision making, attitudes and persuasion. Special emphasis will be placed on understanding, predicting, and influencing consumer behavior. |
| 153536030 | HOSPITALITY FINANCIAL MANAGEMENT | This course examines the fundamentals of managerial and financial accounting with a focus on the hospitality industry. Students will examine the scope and importance of the financial management function in hospitality organizations. Topics covered include balance sheet, cash flow and income statement analysis, as well as revenue management, budgeting, and forecasting. | 3 | - | 3 |
- |
| 153536040 | HOSPITALITY LAW | This course introduces students to the laws that govern the hospitality industry. Topics covered include elements of hospitality contracts, management of property and insurance, employee selection and management, duties and obligations to employees and guests, protection of guest property, responsibility for food and beverage and safety and security issues. Special emphasis will be placed on preventative legal management. | 3 | - | 3 |
- |
| 153536050 | HOSPITALITY MARKETING | This course introduces students to marketing theories, principles, and concepts, and in particular, the unique marketing techniques that are being used in the hospitality industry. Topics include marketing research and analysis, marketing strategies, marketing plans, branding, positioning, sales and advertising and local marketing for lodging and restaurants. | 3 | - | 3 |
- |
| 153536060 | RESEARCH METHODS | The course examines the role of business research and provides an overview of commonly used qualitative and quantitative research methods. Topics covered include scientific inquiry, the research process, proposal development, research design, hypothesis testing, primary and secondary data collection, statistical data analysis and presentation of research reports. | 3 | - | 3 |
- |
| 153536090 | INTRODUCTION TO FOOD SERVICE OPERATIONS | This course is an introduction to the principles of food service operations and provides an overview of the food service industry. Topics covered include the components of the foodservice system such as menu planning, production, service, controls, and quality assurance as well as industry practices and trends in food service operations. There will also be an examination of restaurant facilities design and furnishings. | 3 | - | 3 |
153536150 HOSPITALITY MANAGEMENT AND OPERATIONS This course is an introduction to the hotel industry and the organizational structure and operational mechanics of how the departments within a hotel operate. Topics covered include the hotel industry’s growth and development as well as the organization and management of lodging, food and beverage operations, and management of staff, marketing, advertising, and security |
| 153536110 | PERFORMANCE MANAGEMENT | This course examines the theories and processes impacting the behavior of an organization, including how individual and group behavior and processes shape the internal dynamics of organizations. Topics covered include values, perceptions, attitudes, job enrichment, learning, motivation, teamwork, conflict, and change. Special emphasis will be placed on the role of leaders and teams and their influence on the culture and performance of an organization. | 3 | - | 3 |
153536070 ADVANCED HUMAN RESOURCE MANAGEMENT This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. |
| 153536130 | RESTAURANT MANAGEMENT | This course examines the field of restaurant management and the issues and principles related to the restaurant industry. Topics covered include menu planning, cost control, kitchen administration and organization, forecasting, reservations systems, information technology, management and marketing issues, and revenue management and maximizing profitability. | 3 | - | 3 |
153536150 HOSPITALITY MANAGEMENT AND OPERATIONS This course is an introduction to the hotel industry and the organizational structure and operational mechanics of how the departments within a hotel operate. Topics covered include the hotel industry’s growth and development as well as the organization and management of lodging, food and beverage operations, and management of staff, marketing, advertising, and security |
| 153536150 | HOSPITALITY MANAGEMENT AND OPERATIONS | This course is an introduction to the hotel industry and the organizational structure and operational mechanics of how the departments within a hotel operate. Topics covered include the hotel industry’s growth and development as well as the organization and management of lodging, food and beverage operations, and management of staff, marketing, advertising, and security | 3 | - | 3 |
- |
Students must pass ( 6 ) credit hours from any of the following courses
|
Course Number |
Course Name |
Weekly Hours |
Cr. Hrs. |
Prerequisite |
||
|---|---|---|---|---|---|---|
|
Theoretical |
Practical |
|||||
| 153536010 | CROSS CULTURAL MANAGEMENT | This course examines management theory of culture and cross-cultural issues and relationships, and the practical means of managing cultural differences and negotiating across cultures. Topics covered include the analysis of national and organizational cultures, leadership across cultures, the issues and problems of managing in cross-cultural situations and cross-cultural management in the future. | 3 | - | 3 |
153536070 ADVANCED HUMAN RESOURCE MANAGEMENT This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. |
| 153536070 | ADVANCED HUMAN RESOURCE MANAGEMENT | This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. | 3 | - | 3 |
- |
| 153536080 | INTERNATIONAL BUSINESS MANAGEMENT | This course examines the principles and issues of international business as well as the global political, cultural and legal environments that impact global businesses. Topics covered include the growth of global businesses current international business trends, managing global operations and capabilities, market entry and global competition, alliances and acquisitions, and international human resource management. | 3 | - | 3 |
- |
| 153536100 | ORGANIZATIONAL BEHAVIOR | This course examines the theories and processes impacting the behavior of an organization, including how individual and group behavior and processes shape the internal dynamics of organizations. Topics covered include values, perceptions, attitudes, job enrichment, learning, motivation, teamwork, conflict, and change. Special emphasis will be placed on the role of leaders and teams and their influence on the culture and performance of an organization. | 3 | - | 3 |
153536070 ADVANCED HUMAN RESOURCE MANAGEMENT This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. |
| 153536120 | DIGITAL MARKETING | This course is an overview of the fundamentals of digital marketing and digital marketing strategy. Topics covered include website optimization, search engine marketing, use of social media in digital marketing, content marketing, email marketing, personalization, mobile integration and marketing and using public relations to meet marketing objectives. Special emphasis will be placed on the use of digital marketing by public relations professionals. | 3 | - | 3 |
153536050 HOSPITALITY MARKETING This course introduces students to marketing theories, principles, and concepts, and in particular, the unique marketing techniques that are being used in the hospitality industry. Topics include marketing research and analysis, marketing strategies, marketing plans, branding, positioning, sales and advertising and local marketing for lodging and restaurants. |
| 153536140 | TRAINING AND DEVELOPMENT | This course presents an overview of training and development topics and examines the principles and practices of these two critical processes. Topics covered include the theory of training and development, motivation and learning, needs assessment, types of training and development programs, methods of conducting training and development programs, and evaluation of programs. | 3 | - | 3 |
153536070 ADVANCED HUMAN RESOURCE MANAGEMENT This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. |
Thesis\Treatise Track: Total Credit Hours Required to Finish the Degree ( 36 Credit Hours ) as Follows
Specialization Requirements
Students must pass all of the following courses plus ( 6 ) credit hours for the Thesis
|
Course Number |
Course Name |
Weekly Hours |
Cr. Hrs. |
Prerequisite |
||
|---|---|---|---|---|---|---|
|
Theoretical |
Practical |
|||||
| 153536000 | CONSUMER BEHAVIOR | This course is an introduction to the field of consumer behavior and examines the factors that influence how and why consumers purchase specific products and services. Topics covered include motivation, perception, learning, decision making, attitudes and persuasion. Special emphasis will be placed on understanding, predicting, and influencing consumer behavior. | 3 | - | 3 |
- |
| 153536020 | CUSTOMER SERVICE MANAGEMENT IN HOSPITALITY | This course introduces students to the field of customer service management in the food service and lodging industries and examines the link between quality customer service and the success of the hospitality organization. Topics covered include the customer experience, brand-aligned customer service, technology and the customer interface and the value of customer data in increasing satisfaction and profits | 3 | - | 3 |
153536000 CONSUMER BEHAVIOR This course is an introduction to the field of consumer behavior and examines the factors that influence how and why consumers purchase specific products and services. Topics covered include motivation, perception, learning, decision making, attitudes and persuasion. Special emphasis will be placed on understanding, predicting, and influencing consumer behavior. |
| 153536030 | HOSPITALITY FINANCIAL MANAGEMENT | This course examines the fundamentals of managerial and financial accounting with a focus on the hospitality industry. Students will examine the scope and importance of the financial management function in hospitality organizations. Topics covered include balance sheet, cash flow and income statement analysis, as well as revenue management, budgeting, and forecasting. | 3 | - | 3 |
- |
| 153536040 | HOSPITALITY LAW | This course introduces students to the laws that govern the hospitality industry. Topics covered include elements of hospitality contracts, management of property and insurance, employee selection and management, duties and obligations to employees and guests, protection of guest property, responsibility for food and beverage and safety and security issues. Special emphasis will be placed on preventative legal management. | 3 | - | 3 |
- |
| 153536060 | RESEARCH METHODS | The course examines the role of business research and provides an overview of commonly used qualitative and quantitative research methods. Topics covered include scientific inquiry, the research process, proposal development, research design, hypothesis testing, primary and secondary data collection, statistical data analysis and presentation of research reports. | 3 | - | 3 |
- |
| 153536090 | INTRODUCTION TO FOOD SERVICE OPERATIONS | This course is an introduction to the principles of food service operations and provides an overview of the food service industry. Topics covered include the components of the foodservice system such as menu planning, production, service, controls, and quality assurance as well as industry practices and trends in food service operations. There will also be an examination of restaurant facilities design and furnishings. | 3 | - | 3 |
153536150 HOSPITALITY MANAGEMENT AND OPERATIONS This course is an introduction to the hotel industry and the organizational structure and operational mechanics of how the departments within a hotel operate. Topics covered include the hotel industry’s growth and development as well as the organization and management of lodging, food and beverage operations, and management of staff, marketing, advertising, and security |
| 153536130 | RESTAURANT MANAGEMENT | This course examines the field of restaurant management and the issues and principles related to the restaurant industry. Topics covered include menu planning, cost control, kitchen administration and organization, forecasting, reservations systems, information technology, management and marketing issues, and revenue management and maximizing profitability. | 3 | - | 3 |
153536150 HOSPITALITY MANAGEMENT AND OPERATIONS This course is an introduction to the hotel industry and the organizational structure and operational mechanics of how the departments within a hotel operate. Topics covered include the hotel industry’s growth and development as well as the organization and management of lodging, food and beverage operations, and management of staff, marketing, advertising, and security |
| 153536150 | HOSPITALITY MANAGEMENT AND OPERATIONS | This course is an introduction to the hotel industry and the organizational structure and operational mechanics of how the departments within a hotel operate. Topics covered include the hotel industry’s growth and development as well as the organization and management of lodging, food and beverage operations, and management of staff, marketing, advertising, and security | 3 | - | 3 |
- |
Students must pass ( 6 ) credit hours from any of the following courses
|
Course Number |
Course Name |
Weekly Hours |
Cr. Hrs. |
Prerequisite |
||
|---|---|---|---|---|---|---|
|
Theoretical |
Practical |
|||||
| 153536010 | CROSS CULTURAL MANAGEMENT | This course examines management theory of culture and cross-cultural issues and relationships, and the practical means of managing cultural differences and negotiating across cultures. Topics covered include the analysis of national and organizational cultures, leadership across cultures, the issues and problems of managing in cross-cultural situations and cross-cultural management in the future. | 3 | - | 3 |
153536070 ADVANCED HUMAN RESOURCE MANAGEMENT This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. |
| 153536050 | HOSPITALITY MARKETING | This course introduces students to marketing theories, principles, and concepts, and in particular, the unique marketing techniques that are being used in the hospitality industry. Topics include marketing research and analysis, marketing strategies, marketing plans, branding, positioning, sales and advertising and local marketing for lodging and restaurants. | 3 | - | 3 |
- |
| 153536070 | ADVANCED HUMAN RESOURCE MANAGEMENT | This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. | 3 | - | 3 |
- |
| 153536080 | INTERNATIONAL BUSINESS MANAGEMENT | This course examines the principles and issues of international business as well as the global political, cultural and legal environments that impact global businesses. Topics covered include the growth of global businesses current international business trends, managing global operations and capabilities, market entry and global competition, alliances and acquisitions, and international human resource management. | 3 | - | 3 |
- |
| 153536100 | ORGANIZATIONAL BEHAVIOR | This course examines the theories and processes impacting the behavior of an organization, including how individual and group behavior and processes shape the internal dynamics of organizations. Topics covered include values, perceptions, attitudes, job enrichment, learning, motivation, teamwork, conflict, and change. Special emphasis will be placed on the role of leaders and teams and their influence on the culture and performance of an organization. | 3 | - | 3 |
153536070 ADVANCED HUMAN RESOURCE MANAGEMENT This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. |
| 153536110 | PERFORMANCE MANAGEMENT | This course examines the theories and processes impacting the behavior of an organization, including how individual and group behavior and processes shape the internal dynamics of organizations. Topics covered include values, perceptions, attitudes, job enrichment, learning, motivation, teamwork, conflict, and change. Special emphasis will be placed on the role of leaders and teams and their influence on the culture and performance of an organization. | 3 | - | 3 |
153536070 ADVANCED HUMAN RESOURCE MANAGEMENT This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. |
| 153536120 | DIGITAL MARKETING | This course is an overview of the fundamentals of digital marketing and digital marketing strategy. Topics covered include website optimization, search engine marketing, use of social media in digital marketing, content marketing, email marketing, personalization, mobile integration and marketing and using public relations to meet marketing objectives. Special emphasis will be placed on the use of digital marketing by public relations professionals. | 3 | - | 3 |
- |
| 153536140 | TRAINING AND DEVELOPMENT | This course presents an overview of training and development topics and examines the principles and practices of these two critical processes. Topics covered include the theory of training and development, motivation and learning, needs assessment, types of training and development programs, methods of conducting training and development programs, and evaluation of programs. | 3 | - | 3 |
153536070 ADVANCED HUMAN RESOURCE MANAGEMENT This course provides an overview of the role of human resource management in an organization. Students will examine the techniques, processes, strategies and practices used by organizations to effectively utilize human resource. Topics covered include staffing, performance management, training, compensation and employment laws. Students will examine human resource management in both large and small organizations. |
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