BS Hospitality & Tourism Management - Small Business/Entrepreneurship

Hospitality and Tourism Management students are required to maintain a 2.0 overall cumulative grade point average and a 2.0 overall grade point average in their major courses. This program provides a very strong core of hospitality and tourism courses, a strategically balanced business acumen concentrating in entrepreneurship, and a varied general education background.

Students will complete the program objectives of the B.S. Hospitality and Tourism Management degree.

Students will also complete the program objective of the Small Business and Entrepreneurship concentration of demonstrating subject matter knowledge and competence as applied to a smaller company or family owned business. 

General Education Courses
AC 121Principles of Accounting I3
AC 122Principles of Accounting II3
AC 211Managerial Accounting 3
BA 302Business Ethics3
BA 422Sales and Sales Management3
CM 100Speech3
EH 123Rhetoric and Composition I3
EH 124Rhetoric and Composition II3
EH 200Approaches to Literature3
HA 200Tourism and Travel3
HA 401Hospitality Internship3
HA 402Leadership in Hospitality Management3
HE 111The Husson Experience ***1
IT 111Introduction to Microsoft Office 3
or IT 214 Microcomputer Spreadsheet Applications
MS 141Contemporary College Algebra4
MS 132Probability and Statistics3
or MS 232 Finite Mathematics
PY 111General Psychology3
Communication Elective3
Fine Arts Elective3
Foreign Culture & Conversation Elective3
Lab Science Elective3-4
Concentration in Small Business Entrepreneurship Courses
BA 423Retail Management3
BA 440Small Business Management I3
BA 441Entrepreneurship I- New Venture Development3
BA 442Applied Small Business Management3
BA 443Entrepreneurship II: Business Plans3
General Business Courses
BA 101Introduction to Business3
BA 201Business Law I3
BA 202Business Law II3
BA 211Microeconomics3
BA 212Macroeconomics3
BA 310Organization and Management3
BA 362Financial Management 3
BA 490International Business3
HA 101Intro to Hospitality Mgmnt (Concentration in Small Business Entrepreneurship Courses)3
HA 201Food & Beverage Control Systems3
HA 202Facilities & Guest Services3
HA 301Supervision in Hospitality Management3
HA 302Hotel Operations3
HA 303Event Planning and Management3
HA 311Destination Management and Marketing3
Total Hours122-123

Suggested Course Sequence

First Year
FallHoursSpringHours
BA 1013EH 1243
CM 1003HA 2003
HA 1013IT 111 or 2143
HE 111***1MS 132 or 2323
MS 1414Foreign Culture and Conversation Elective3
EH 1233 
 17 15
Second Year
FallHoursSpringHours
AC 1213AC 1223
BA 2013BA 2023
BA 2113BA 2123
EH 2003HA 2023
HA 2013Communications Elective3
 15 15
Third Year
FallHoursSpringHours
AC 2113BA 3023
HA 3013BA 4223
HA 3113HA 3023
PY 1113HA 3033
BA 3103Lab Science Elective3-4
 15 15-16
Fourth Year
FallHoursSpringHours
BA 3623BA 4423
BA 4233BA 4433
BA 4403BA 4903
BA 4413HA 4023
HA 4013Fine Arts Elective3
 15 15
Total Hours: 122-123
***

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.