Leadership in Hospitality and Event Management (Major)

Business and Economics Department

Contact Office of the Dean of the School of Arts, Sciences and Business

Degrees offered

Major
Minor

Campuses

Main Campus

The Leadership in Hospitality and Event Management program of study is designed to prepare graduates for a career in the exciting and fast field of hospitality, one of the fastest growing industries in the world. Courses are organized to provide theory and real-world application for entry-level, management level and entrepreneurial opportunities within the main sectors of the hospitality and event industry, providing opportunities and professional consideration in the following areas: tourism, hotel and lodging, meeting and convention, event planning, food and beverage services, and more! Variations in special topics courses, internships and availability of electives accommodate those with little to no experience, as well as those currently working in the industry. This program will prepare graduates for sustainable, lifelong employment in the hospitality field.

Curriculum

Major in Leadership in Hospitality

Foundation Courses

BUS-302 Principles of management
BUS-303 Principles of Marketing
BUS-416 Managing Financial Resources
ECO-211 Introduction to Macroeconomics
ECO-212 Introduction to Microeconomics

Core Courses in Major

HOS-190 Introduction to Hospitality and Event Planning
HOS-210 Professional Communication: Hospitality and Event Planning
HOS-230 Travel and Tourism
HOS-250 Food and Beverage Safety
HOS-360 Catering and Speical Events
HOS-370 Lodging Management
HOS-380 Meeting and Convention Management
HOS-400 Hospitality Management Information Systems
HOS-450 Legal Environment: Hospitality and Event Management
HOS-470 Human Resources and Labor Relations
HOS-480 Supply Chain Logistics: Hospitality and Events

Minor in Leadership in Hospitality

HOS-190 Introduction to Hospitality and Event Planning
HOS-230 Travel and Tourism
HOS-360 Catering and Speical Events or COM-375 Event Planning
HOS-370 Lodging Management or HOS-380 Meeting and Convention Management
BUS-302 Principles of Management
BUS-303 Principles of Marketing
Plus, an open-choice elective in business, communication or hospitality.

Sample program of study for Leadership in Hospitality & Event Management to provide guidance. Students should select courses with the assistance of a faculty advisor.

Fall  Spring
First Year

NDMU-100 First Year Seminar

4

BUS-303 Principles of Marketing

3

ENG-101 College Writing

3

HOS-250 Food and Beverage Safety Certification

3

ECO-212 Microeconomics (meets Social Science Requirement)

3

Foreign Language Requirement

3

HOS-190 Intro to Hospitality and Event Planning

3

Literature Requirement

3

Foreign Language Requirement*

3

Mathematics Requirement

3

[16 credits]

[15 credits]

Second Year

BUS-302 Principles of Management

3

HOS-210 Professional Communication - Hospitality and Event Planning

3

HOS-230 Travel and Tourism

3

PHL-201 Introduction to Philosophy

3

RST-105 Religion and the Big Questions

3

History Requirement

3

COM-106 Fundamentals of Oral Communication

3

Fine Arts Requirement

3

Foreign Language Requirement

3

Natural Science Requirement

4

Physical Education Requirement

1

[16 credits]

[16 credits]      
Third Year

HOS-370 Lodging Management

3

BUS-416 Managing Financial Resources

3

HOS-380 Meeting and Convention Management

3

HOS-360 Catering & Special Events

3

Gender Studies Requirement

3

ECO-211 Introduction to Macroeconomics

3

Upper-Level Religious Studies Requirement

3

Upper-Level Religious Studies Requirement

3

Values Requirement

3

Cross-Cultural Studies Requirement

3

[15 credits]

[15 credits]
Fourth Year

HOS-400 Hospitality Management Information Systems

3

HOS-450 Legal Environment & Hospitaltiy and Event Management

3

HOS-470 Human Resources and Labor Relations

3

Internship in the Hospitality Field

4

HOS-480 Suply Chain Logistics

3

General Electives & Business Course Electives

8

General Electives & Business Course Electives

6 [15 credits]

[15 credits]

*Number of credits required is 3 to 9, depending on the results of a language placement exam.

Additional Notes

  • Students will complete two courses online in collaboration with University of Maryland Eastern Shore.
  • Students who are interested in a BA/MS pathway to graduate studies at Morgan State University should inform the NDMU program director by the third year of study to plan to enroll in bridge courses in the senior year as part of the University partnership with Morgan.

Courses

HOS-190 Introduction to Hospitality and Event Planning

Explores the broad spectrum of the leisure and event industry. The course surveys professional operations and practices associated with hospitality and event menagement field: food service, lodging, travel/tourism, recreation, gaming and entertainment, meeting and convention and expositions. The course explores historical aspects of hospitality as well as current  best practices related to hospitality and event management. In addition, students will examine the basic functions of management and business adminstration principles related  specifically to this field. Students will engage the learning process for the course objectives through class lectures, interactive class activities, guest speakers, and experiential learning tied to field trips and excursions. [3 credits]

HOS-210 Professional Communication: Hospitality and Event Planning

Emphasizes professional written and oral communication, social media skills, press release and event information, marketing collateral, and other modes of communication required in the field. [3 credits]

HOS-230 Travel and Tourism

Basic introduction to the social science of tourism in the U.S. and the world, including definitional issues, motivations for travel, factors influencing demand-side and supply-side growth, the tourism product, market segmentation and marketing, socioeconomic, and ecological impacts, and destination life cycle dynamics. [3 credits]

HOS-250 Food and Beverage Safety Certification

Explores the basic understanding of the management processes specific to food and beverage operations. The course places special emphasis on the institutional aspects of food and
beverage management common to restaurants, cafeterias, hotels, conference centers and clubs. This course offers students the knowledge necessary to succeed in an entry- to mid-level management appointment aligned with this specialization in the field. The course covers topics such as food service sanitation procedures, quality standards, operational organization, marketing, menus, costs and pricing, production, and finances. Students engage in achieving the course learning outcomes through class lectures, guest speakers, field trips and experiential learning opportunities.  Prerequisite: HOS-190, Introduction to the Hospitality and Event Planning Industry.  [3 credits]

HOS-350 Food and Beverage Safety Certification

Explores the basic understanding of the management processes specific to food and beverage operations. The course places special emphasis on the institutional aspects of food and beverage management common to restaurants, cafeterias, hotels, conference centers and clubs. This course offers students the knowledge necessary to succeed in an entry- to mid-level management appointment aligned with this specialization in the field. The course covers topics such as food service sanitation procedures, quality standards, operational organization, marketing, menus, costs and pricing, production, and finances. Students engage in achieving the course learning outcomes through class lectures, guest speakers, field trips and experiential learning opportunities.  Prerequisite: HOS-190, Introduction to the Hospitality and Event Planning Industry. [3 credits]

HOS-360 Catering and Special Events

Management techniques, including planning, production, and performance of off-premise catering. Provide leadership and commnicate direction for production of an event including developing budgets, publicity, adertising, fund raising, choreography, staging, lighting, and food. [3 credits]

HOS-370 Lodging Management

Introduction to functional department activities and current issues of lodging organizations with emphasis on front office and housekeeping. Reservation activities and night audit exercises. Case studies. [3 credits]

HOS-380 Meeting and Convention Management

Application of event management principles to conference and meeting planning, trade shows, and conventions focusing on budget development, resource allocation, promotion, hospitality, and professional development. [3 credits]

HOS-400 Hospitality Management Information Systems

Covers the use of technology to support work in the hospitality industry, including reservation and ticketing systems, financial tracking and reporting systems, HR technology systems, and other related technology services. [3 credits]

HOS-450 Legal Environment: Hospitality and Event Management

Reviews laws relating to ownership and operation of hospitality organizations, as well as the duties and rights of both hospitality business operators and customers. Legal implications of various managerial decisions are discussed and explored. [3 credits]

HOS-470 Human Resources and Labor Relations

This foundation course provides students with knowledge, skills and understanding of human resource management and workforce development.  Students learn about major human resource functions and how each impacts the performance of the organization. This course explores the theory and practice of negotiations within the sports, entertainment, event, hotel, tourism and food service industries. [3 credits]

HOS-480 Supply Chain Logistics: Hospitality and Events

Explores topics related to design and management of supply chains, from incoming materials to final product delivery in the hospitality and event industry. Course topics will include supply chain network design, facility planning, capacity planning, globalization and outsourcing, information technology, and global issues in supply chain management. [3 credits]

HOS-490 Contemporary Topics in Hospitality and Events

Students will apply theory and best practice acquired through the program sequence to case study analysis of current trends and challenges facing the hotel, food and beverage, catering and banquet, human resource, and event planning sectors of the industry. This course is designed to apply the skills necessary for success in hospitality management to real-world issues and scenarios. [4 credits]