ONLINE BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION HOSPITALITY & TOURISM MANAGEMENT

Learn to manage and improve service quality within all operational segments of the hospitality and tourism industry. Topics include an introduction to quality management systems, managing teams, assessing an organization’s service strengths and weaknesses, servicing the customer, developing and implementing quality service, and management leadership. Understand the importance of service quality and how to implement service quality plans within an organization.

Study product selection, purchase and storage of hospitality supplies. Learn to survey purveyors, write specifications, place orders, evaluate quality vs. cost and maintain purchasing records. Access a wide range of knowledge and specific solutions needed to keep costs low and margins high. Apply technology to cost control and employ manager-developed Excel spreadsheets and web sites. Examine uniform systems of accounting for restaurants; menu analysis; and cost/volume/profit analysis menu pricing and strategy.

Study hospitality and hotel management and front office management systems by detailing the flow of operational procedures for the total hotel organization. Examine the various elements of effective front office management, paying particular attention to the planning and evaluation of front office operations, human resources management, and guest services. Topics include interdepartmental communications, computer applications, managerial reporting and a review of the current and future trends in technology. Interpret statistical analyses in areas of price structure, occupancy patterns, and income to improve decision making and implement policy and procedure.

Review the development and operation of food service facilities of varying operational segments. Focus on concept development, menu management, human resource management, legal issues in the industry, managerial accounting management of internal operations and marketing initiatives. Get exposure to the various food service segments within the industry. Understand food service operations and management.

Examines the applications of ethical principles through consideration of typical problem areas encountered in organizations. The course focuses on the ethical perspectives of business decision-making and policy development in a variety of key areas including individual behavior, human resource management, work environments, marketing, property rights, and international business. The analysis of case situations will illustrate the application of various ethical approaches (utility, individual rights, and justice) in managing organizations.

Explore the role of primary and secondary stakeholders, both within and outside organizations. Investigate ethics and social responsibility and review where organizational activities fall within different continua. Examine the broad forces in business, society and globalization and how stakeholders can influence results in both business and society.

Examine the processes by which organizations formulate strategy, implement policy, and evaluate outcomes in the highly competitive and dynamic global environment. Focus on the ethical implications of strategic choices throughout the course. Exercise your analytic, integrative, decision-making and business communications skills through the use of case analysis and decision making.

Get a basic overview of macro- and microeconomic principles and concepts. Understand the economic dynamics of market forces affecting competition, different economic systems, the role of government in the economy and economic aspects of international trade. Discusses the labor market, interest rates and the supply of money, and the performance of a national economy. Apply economics to business decisions, considering such principles as opportunity costs, diminishing returns and the marginal principle.

Examines the legal environment of today's businesses, the sources of American law, and ethics and corporate social responsibility. Provides an overview of constitutional, statutory, administrative and common law, tort law, agency, contracts, cyber law and privacy, LLCs, corporations, and bankruptcy, intellectual property, securities, consumer protection and environmental law, intellectual property, real property, international law, and the federal and state courts.

Get introduced to basic marketing principles and concepts. Focus on the development of marketing strategy and the major components of the marketing mix, (product, price, promotion and distribution). Review the critical environmental factors of markets — domestic and international — and customer behavior characteristics that affect marketing operations. Understand how marketing integrates with other functions in a business organization.