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|
|EH 123||Rhetoric and Composition I||3|
|EH 124||Rhetoric and Composition II||3|
|EH 200||Approaches to Literature||3|
|HE 111||The Husson Experience ***||1|
|MI 111||Introduction to Microcomputing||3|
|or MI 214||Microcomputer Spreadsheet Applications|
|MS 141||Contemporary College Algebra||4|
|MS 132||Probability and Statistics||3|
|or MS 232||Finite Mathematics|
|PY 111||General Psychology||3|
|Fine Arts Elective||3|
|Lab Science Elective||3|
|Foreign Culture & Conversation Elective||3|
|Co-curricular activity and/or community service|
|General Business Courses|
|AC 121||Principles of Accounting I||3|
|AC 122||Principles of Accounting II||3|
|BA 101||Introduction to Business||3|
|BA 201||Business Law I||3|
|BA 202||Business Law II||3|
|BA 302||Business Ethics||3|
|BA 310||Organization and Management||3|
|BA 321||Marketing Principles||3|
|BA 362||Financial Management I||3|
|BA 401||Managerial Economics||3|
|BA 422||Sales and Sales Management||3|
|BA 440||Small Business Management I||3|
|BA 490||International Business||3|
|Concentration in Hospitality & Tourism Management|
|HA 101||Intro to Hospitality Mgmnt||3|
|HA 200||Tourism and Travel||3|
|HA 201||Food & Beverage Control Systems||3|
|HA 202||Facilities & Guest Services||3|
|HA 301||Supervision in Hospitality Management||3|
|HA 302||Hotel Operations||3|
|HA 303||Event Planning and Management||3|
|HA 311||Destination Management and Marketing||3|
|HA 401||Hospitality Internship||3|
|HA 402||Leadership in Hospitality Management||3|
|Graduate Business Courses|
|BA 600||Research Methods in Business and Education||3|
|BA 602||Managerial Accounting||3|
|BA 605||Management Communications||3|
|BA 625||Global Strategic Management||3|
|BA 642||Leadership in Business and Professions||3|
|BA 720||Advanced Sales and Marketing in Hospitality||3|
|BA 721||Convention Planning and Events Planning||3|
|BA 722||Advanced Front Office Operations||3|
|BA 723||Legal Issues in Hospitality Management||3|
|BA 724||Managing Service||3|
|BA 729||Hospitality Graduate Directed Practicum||3|
Suggested Course Sequence
|BA 101||3||MI 111 or 214||3|
|CM 100||3||EH 124||3|
|HE 111***||1||Foreign Culture and Conversation Elective||3|
|MS 141||4||HA 200||3|
|EH 123||3||MS 132 or 232||3|
|BA 211||3||AC 122||3|
|AC 121||3||BA 202||3|
|BA 201||3||BA 212||3|
|EH 200||3||HA 202||3|
|HA 201||3||Lab Science Elective||3|
|BA 310||3||BA 302||3|
|BA 321||3||HA 303||3|
|HA 301||3||Open Elective||3|
|PY 111||3||BA 422||3|
|Communications Elective||3||HA 302||3|
|BA 362||3||BA 490||3|
|HA 311||3||HA 402||3|
|HA 401||3||HSTM Elective||3|
|BA 600||3||BA 602||3|
|BA 605||3||BA 642||3|
|BA 401||3||BA 720||3|
|BA 440||3||BA 721||3|
|BA 625||3||BA 723||3|
|BA 722||3||BA 729||3|
|BA 724||3||Fine Arts Elective||3|
|Total Hours: 152|
Credit may not be required for degree completion.
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.
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.