Undergraduate Certificates
Hospitality Management Effectiveness & Operations
BS Hospitality Management
Hospitality Management Effectiveness & Operations
To ensure that a hospitality business operates efficiently while providing excellent deliverables to its customers. Prepares individuals for roles as Operations Manager (Hospitality), Hotel Front Office Manager, Guest Services Manager, Event Services Manager, Restaurant Manager, Hospitality Supervisor, Director of Operations
CAREERS
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COURSES
HMM 100 Intro to Hospitality Management (3cr)
This course provides students with the basic knowledge and leadership principles, and concepts related to all aspects of the hospitality industry, including lodging, marketing, accounting, event management, food services management, retail, and gaming management. It emphasizes tracing the growth and development of the hospitality industry, from its present-day trends to its future outlook. Students begin an assessment portfolio that is used throughout their years at Virginia Union University.
MGT 313 Operations Management (3cr)
Emphasizes production and operations planning concepts and analytical systems.
HMM 102 Travel and Tourism Management (3cr)
This course provides students with knowledge, principles, and concepts of tourism and travel development and management that are currently used, given the world's economic conditions. Practical applications include effectively applying the ideas to the hospitality and tourism industry.
HMM 310 Cost Controls (3cr)
This course provides requisite competencies related to the application of cost controls and the development and implementation of systems of controls based on the mission, goals, and objectives of hospitality operations regarding foods, beverages, labor, supplies, and services. Costing profits will be the primary focus of the course. An analysis of techniques currently used to generate revenue while controlling cost drivers is emphasized.
HMM 400 Hospitality Accounting and Finance (3cr)
This course provides requisite competencies related to the application of revenue and costs and the development and implementation of systems of accounting and finance based on the mission, goals, and objectives of the hospitality operations—an evaluation of technological systems utilized for each unit in a hospitality setting. An analysis of the techniques currently used to generate revenue and the methods employed to account for costs and investments will be explored.
HMM 450: Event Planning & Management (3cr)
This course is designed to provide students with a comprehensive understanding of all aspects of event planning. Special emphasis will be placed on marketing, planning, costing, executing, and evaluating events. Students will learn the basic components of meeting and event setups, including travel and lodging, as well as transportation information. Based on client needs, event venues will be developed in accordance with goals, mission, and budget. Leadership Essentials, planning, cost, and accounting principles will be applied.
This course provides students with the basic knowledge and leadership principles, and concepts related to all aspects of the hospitality industry, including lodging, marketing, accounting, event management, food services management, retail, and gaming management. It emphasizes tracing the growth and development of the hospitality industry, from its present-day trends to its future outlook. Students begin an assessment portfolio that is used throughout their years at Virginia Union University.
MGT 313 Operations Management (3cr)
Emphasizes production and operations planning concepts and analytical systems.
HMM 102 Travel and Tourism Management (3cr)
This course provides students with knowledge, principles, and concepts of tourism and travel development and management that are currently used, given the world's economic conditions. Practical applications include effectively applying the ideas to the hospitality and tourism industry.
HMM 310 Cost Controls (3cr)
This course provides requisite competencies related to the application of cost controls and the development and implementation of systems of controls based on the mission, goals, and objectives of hospitality operations regarding foods, beverages, labor, supplies, and services. Costing profits will be the primary focus of the course. An analysis of techniques currently used to generate revenue while controlling cost drivers is emphasized.
HMM 400 Hospitality Accounting and Finance (3cr)
This course provides requisite competencies related to the application of revenue and costs and the development and implementation of systems of accounting and finance based on the mission, goals, and objectives of the hospitality operations—an evaluation of technological systems utilized for each unit in a hospitality setting. An analysis of the techniques currently used to generate revenue and the methods employed to account for costs and investments will be explored.
HMM 450: Event Planning & Management (3cr)
This course is designed to provide students with a comprehensive understanding of all aspects of event planning. Special emphasis will be placed on marketing, planning, costing, executing, and evaluating events. Students will learn the basic components of meeting and event setups, including travel and lodging, as well as transportation information. Based on client needs, event venues will be developed in accordance with goals, mission, and budget. Leadership Essentials, planning, cost, and accounting principles will be applied.