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B.S. Hospitality & Tourism Mgmt/M.B.A Hospitality and Tourism Management

The dual degree B.S. in Hospitality and Tourism Management / M.B.A. with Hospitality and Tourism Management concentration may be earned in as few as 5 years. Candidates for this dual degree program are required to maintain an undergraduate grade point average of 3.0 and a graduate grade point average of 3.0.

This dual-degree offering acknowledges the importance of the hospitality industry to the economy of Maine and the United States. This 5 year program prepares hospitality and tourism management students for advancement to upper management levels through course content taught by successful practitioners. This program of study provides the local hospitality industry with a much needed higher level of skilled personnel for their management teams. Combining the success of the undergraduate program with the  academic strength of the MBA program, the student receives a highly marketable advanced dual degree in Hospitality and Tourism Management. Students will complete the program objectives for both the B.S. Hospitality and Tourism Management and the MBA - Hospitality Management degrees.

The following courses are required for this track:

General Education Courses
BA 211Microeconomics3
BA 212Macroeconomics3
CM 100Speech3
Communication Elective3
EH 123Rhetoric and Composition I3
EH 124Rhetoric and Composition II3
EH 200Approaches to Literature3
HE 111The Husson Experience ***1
MI 111Introduction to Microcomputing3
or MI 214 Microcomputer Spreadsheet Applications
MS 141Contemporary College Algebra4
MS 132Probability and Statistics3
or MS 232 Finite Mathematics
PY 111General Psychology3
Fine Arts Elective3
Lab Science Elective3
Foreign Culture & Conversation Elective3
Open Elective3
Co-curricular activity and/or community service
General Business Courses
AC 121Principles of Accounting I3
AC 122Principles of Accounting II3
BA 101Introduction to Business3
BA 201Business Law I3
BA 202Business Law II3
BA 302Business Ethics3
BA 310Organization and Management3
BA 321Marketing Principles3
BA 362Financial Management I3
BA 401Managerial Economics3
BA 422Sales and Sales Management3
BA 440Small Business Management I3
BA 490International Business3
Concentration in Hospitality & Tourism Management
HA 101Intro to Hospitality Mgmnt3
HA 200Tourism and Travel3
HA 201Food & Beverage Control Systems3
HA 202Facilities & Guest Services3
HA 301Supervision in Hospitality Management3
HSTM Elective3
HA 302Hotel Operations3
HA 303Event Planning and Management3
HA 311Destination Management and Marketing3
HA 401Hospitality Internship3
HA 402Leadership in Hospitality Management3
Graduate Business Courses
BA 600Research Methods in Business and Education3
BA 602Managerial Accounting3
BA 605Management Communications3
BA 625Global Strategic Management3
BA 642Leadership in Business and Professions3
BA 720Advanced Sales and Marketing in Hospitality3
BA 721Convention Planning and Events Planning3
BA 722Advanced Front Office Operations3
BA 723Legal Issues in Hospitality Management3
BA 724Managing Service3
BA 729Hospitality Graduate Directed Practicum3
Total Hours152

Suggested Course Sequence

First Year
FallHoursSpringHours
BA 1013MI 111 or 2143
CM 1003EH 1243
HE 111***1Foreign Culture and Conversation Elective3
MS 1414HA 2003
EH 1233MS 132 or 2323
HA 1013 
 17 15
Second Year
FallHoursSpringHours
BA 2113AC 1223
AC 1213BA 2023
BA 2013BA 2123
EH 2003HA 2023
HA 2013Lab Science Elective3
 15 15
Third Year
FallHoursSpringHours
BA 3103BA 3023
BA 3213HA 3033
HA 3013Open Elective3
PY 1113BA 4223
Communications Elective3HA 3023
 15 15
Fourth Year
FallHoursSpringHours
BA 3623BA 4903
HA 3113HA 4023
HA 4013HSTM Elective3
BA 6003BA 6023
BA 6053BA 6423
 15 15
Fifth Year
FallHoursSpringHours
BA 4013BA 7203
BA 4403BA 7213
BA 6253BA 7233
BA 7223BA 7293
BA 7243Fine Arts Elective3
 15 15
Total Hours: 152
***

 Credit may not be required for degree completion.

Courses

HA 101. Intro to Hospitality Mgmnt. 3 Hours.

This survey of the hospitality industry will cover history, current practices, future of the industry, restaurant/food service operations, hotel/motel management, travel/tourism, managing in the service industry, operations management and personnel leadership.

HA 102. Basic Hospitality Internship. 3 Hours.

This internship is a college-supervised introduction to hospitality work experience at a participating industry property; course includes placement for a full summer. A journal and written assignments are required components of the internship experience (May-August). Prerequisite(s): HA 101.

HA 200. Tourism and Travel. 3 Hours.

This course is designed to expand the student’s knowledge of Tourism and Travel by examining how the different sectors of Tourism and Travel work separately and in unison. Some of the aspects covered will include the economics, psychology and sustainability of travel and tourism.

HA 201. Food & Beverage Control Systems. 3 Hours.

Theory and practice of food preparation. Topics will include: importance of food preparation to restaurant success, food history, kitchen and restaurant cost controls, menu development, purchasing, receiving, equipment operation and maintenance, and basic food preparation and presentation.

HA 202. Facilities & Guest Services. 3 Hours.

In-depth study of operations of food and rooms divisions in the hospitality industry. Topics will include hiring, staff development, quality services, and ethics. Prerequisite(s): HA 101 and HA 201.

HA 203. Intermediate Hospitality Inter. 3 Hours.

This college-supervised internship builds on the previous one to insure that the student gains exposure to front line industry positions that are different from the previous internship experience. A journal and written assignments are required components of the internship experience (May-August). Prerequisite(s): HA 102.

HA 209. Menu Planning and Food Safety. 3 Hours.

This course undertakes a comprehensive exploration of the basic functions in contemporary food service management. The course examines menu management and food safety within the modern food service industry and may lead to Servsafe certification. Prerequisite(s): HA 201.

HA 211. Economics of Tourism. 3 Hours.

The purpose of this specialized course is to expand the student’s knowledge in the fundamentals of the economic impact of tourism. In this 200 level course, the student will learn how to create value in tourism, who are the consumers of tourism and the impact of tourism on GDP. The student will visit a convention and visitors bureau and will prepare an impact project on an aspect on tourism on the local eceonomy. Prerequisite(s): HA 101 and HA 200.

HA 299. Topic/. 3 Hours.

This course in intended to provide an intermediate course which is timely and based on the interests and needs of the students, faculty and the workplace environment. These courses would not normally be part of the Husson curriculum, but can be used to develop future courses.

HA 301. Supervision in Hospitality Management. 3 Hours.

This course will provide a framework for supervision combined with the responsibilities, skills, and tools necessary to improve the student's effectiveness as a supervisor.

HA 302. Hotel Operations. 3 Hours.

This course covers topics involved with creating and managing hospitality properties including building, design and operations of room and food operations. In this course students will write a business plan for a hospitality property.

HA 303. Event Planning and Management. 3 Hours.

The purpose of this specialized course is to expand the student’s knowledge in the fundamentals of event management. In this junior level course, the student will learn that gatherings, meetings and events have been occurring for centuries. The student will visit an event center and will plan an event either actual or simulated from start to finish. Prerequisite(s): HA 101 and HA 200.

HA 311. Destination Management and Marketing. 3 Hours.

This course is designed to expand the student’s knowledge of the marketing of Tourism and Travel. The student will learn how this industry uses destination marketing and management to guide the consumer to make more efficient use of their leisure time. Prerequisite(s): HA 101 and HA 200.

HA 401. Hospitality Internship. 3 Hours.

A College-supervised work experience course with participating hospitality properties; course includes placement for a full summer and fall semester.

HA 402. Leadership in Hospitality Management. 3 Hours.

In depth analysis of selected case studies affecting today’s hospitality industry. Course emphasizes teamwork, hospitality sensitivity, critical reasoning and integration of skills. Prerequisite(s): HA 401.

HA 403. Advanced Hospitality Internship. 6 Hours.

Advanced Hospitality Internship-This college supervised work experience will provide the student with entry level management experience in the hospitality industry through placement in a hospitality property for a full summer or a fall and spring semester. Prerequisite(s): HA 401 and College Level=Senior.

HA 412. Sustainable Tourism. 3 Hours.

This course is designed to expand the student’s understanding of the concepts and principles of the marketing and management of ecotourism activities and the development of sustainable growth in tourism sectors. Prerequisite(s): HA 101 and HA 200.

HA 499. Topic/. 1-3 Hour.

This course is designed to allow students and faculty the opportunity to research and design special projects within the Hospitality and Tourism Industries. The course enhances the student’s knowledge of Hospitality and Tourism Management by building on prior course work and experiential learning.