Curriculum & Courses
The online BS in Hospitality Management Flight Path program provides a holistic view of the hospitality industry, preparing students to manage hospitality operations in multiple settings, from hotels and restaurants to conventions and special events. The BS degree requires 120 total credit hours, which includes 40 hours of general education courses, 51 hours of core courses, 9 hours of concentration courses, 6–9 hours of cognates, and 11 hours of general electives.
At least 50% of psychology courses and 25% of the degree must be completed at ECU Online. Second-degree students are waived from General Education and Minor or General Elective requirements.
Keep in mind that as a degree completion program, we accept transfer credits, which may significantly reduce your required hours to graduate. The required hospitality management courses include:
Core Hospitality Management Courses - 51 credit hours
HMGT 1350 – Introduction to Hospitality Management
Exploration and analysis of management functions, methods, and concepts in food service and lodging operations.
HMGT 1500 – Multicultural Hospitality Management
Influences of culture on hospitality organizations and management style. Impacts of diversity of the global hospitality industry. Significance of culture to hospitality labor market issues, legal and political environments, societal work values, communication, and corporate cultures.
HMGT 2100 – Lodging Management I
Structure, operations, and management in the lodging industry. Emphasis on management of the front office, housekeeping, guest services, security and trends in the lodging industry.
HMGT 2170 – Hospitality Services Management
Customer behavior, expectations, and perceptions and managing hospitality service quality. Strategies for closing critical service gaps.
HMGT 2200 – Introduction to Conventions and Special Events
Introduction to meetings, expositions, events, and conventions industry.
HMGT 2300 – Principles of Food Preparation and Menu Planning
Scientific principles of food preparation. Includes menu planning, preparation methods and procedures, recipe conversion and costing, equipment use, service techniques, and principles of sanitation.
HMGT 2301 – Principles of Food Preparation and Menu Planning Laboratory
Application of scientific principles of food preparation. Application of menu planning, preparation methods and procedures, recipe conversion and costing, equipment use, service techniques, and principles of sanitation to meal preparation.
HMGT 2591 – Field Experience
Supervised, hands-on experience in a mix of face-to-face classes and an off-campus experiential service learning environment, designed to increase the working knowledge of the hospitality service industry and to help develop professional career portfolios.
HMGT 3200 – Dimensions of Tourism
Survey of travel and tourism industry. Emphasis on concepts, terminology, demographics, trends, and financial and economic implications of tourism dynamics.
HMGT 3750 – Hospitality Facilities Management
Operation of hospitality facilities, including operating costs, characteristics of major building systems, responsibilities of the engineering-maintenance department and renovation needs.
HMGT 3990 – Hospitality Internship
Supervised experience designed to develop management skills in hospitality management.
HMGT 4244 – Hospitality Law
Legal aspects of hospitality guest-host relationship as related to personal and property liability.
HMGT 4300 – Advanced Food Production and Service Management
Planning, executing, and evaluating food and beverage operations.
HMGT 4301 – Advanced Food Production and Service Management Lab
Application of knowledge and skills necessary in planning, executing, and evaluating food and beverage operations.
HMGT 4308 – Cost Controls for Hospitality Operations
Techniques for analyzing and controlling products, services and costs.
HMGT 4440 – Hospitality Marketing
Applies marketing principles to hospitality products and services.
HMGT 4450 – Hospitality Human Resource Management
Integration and applications of human resource management and ethical principles through case studies of lodging, food and beverage, and convention/special event operations.
HMGT 4650 – Hospitality Financial Management
Management systems and techniques used to monitor and control finances and costs in the hospitality industry.
HMGT 4700 – Hospitality Management Current Issues Seminar
Capstone course to address current issues in hospitality management.
Hospitality Elective Requirements - 9 credit hours (choose one concentration)
Convention and Special Events Management Concentration
HMGT 3400 – Meeting, Event, and Convention Planning
Planning, organizing, staffing, and evaluating meetings, events, and conventions.
HMGT 4040 – Producing Meetings, Events, and Conventions
In-depth assessment of logistics and production of meetings, events, and conventions.
HMGT 4400 – Convention Sales and Services Management
Scope and segmentation of the convention and group business market. Marketing and sales strategies to attract markets with specific needs. Techniques to meet those needs as part of meeting and convention service.
Food and Beverage Management Concentration
HMGT 3300 – Food and Beverage Management
Introduction to the management functions of planning, organizing, leading and controlling the day-to-day operations of a food and beverage establishment.
HMGT 4120 – Wine and Beverage Management
Review of alcoholic and non-alcoholic beverages. Management of bartending, cocktail and sommelier service, and cost control emphasizing social responsibility, liability, safety and security, and legal issues.
Select one 3000- or 4000-level course in addition to core and concentration courses.
Lodging Management Concentration
HMGT 3600 – Lodging Management II
Decision-making processes for budgeting, forecasting, pricing, cost-volume-profit analysis, and capital budgeting in a real-time hotel simulation.
HMGT 4100 – Lodging Revenue Management
Use of revenue management in the lodging industry. Application of demand-based pricing, stimulating demand and the analysis of yield and revenue.
Select one 3000- or 4000-level course in addition to core and concentration courses.
Cognate Requirements - 6-9 credit hours
ACCT 2101 – Survey of Financial and Managerial Accounting
or
ACCT 2401 – Financial Accounting and ACCT 2521 - Managerial Accounting
FINA 3004 – Survey of Financial Management
or
FINA 3724 – Financial Management
MATH 2228 – Elementary Statistical Methods I
or
MATH 2283 – Statistics for Business
