Chairperson: Dr. Ivan Turnipseed (Interim)
Location: Gandy Hall, 3rd Floor
Contact Information: 804-524-2552 | iturnipseed@vsu.edu

Department overview
 

The Hospitality Industry is the largest private industry worldwide. The Hospitality Management Department is designed to prepare students for a wide variety of career opportunities in the hospitality industry. The curriculum is designed to develop students focus on operations management at the property level and prepare them for careers leading to general and executive management. Students are advised on selection of classes based on their stated career interest. Internship placement will support the area of interest. Upon successful completion of the undergraduate degree requirements, students will receive a Bachelor of Science (B.S.) in Hospitality Management.

Students participate in laboratory experiences and are required to complete two (2) supervised internships to ensure the application of classroom theory to the workplace and to prepare them for the operational challenges of the industry. Students gain added credentials and valuable learning experiences that will allow them to advance their career goals by taking nationally recognized certification courses and participate in professional conferences and study abroad programs.

Mission statement
 

The mission of the department is to educate and prepare students to be informed citizens and leaders who can assume productive roles within the global hospitality industry and the community.

Degree Highlight Information
 

The VSU Hospitality Management major, upon graduation, receives multiple job offers and experiences placement rates of close to 90% each year for its graduates. There is critical and constant need for qualified talent in the hospitality industry and with the projected growth for the future; companies are in desperate need of entry-level managers with the potential for leadership. This also translates into a need for diversity within the ranks, from the entry level and more importantly through the executive levels, as the face of the nation changes. Upon completion of the bachelor’s degree in hospitality management, students should be academically well-rounded professionals, with specialized knowledge, skills and competencies needed to thrive in the continuously changing global hospitality environment. Graduates of the program enjoy management positions in all areas of the industry.

Student Organizations

• Hospitality Management Student Association (HMSA)
• National Society of Minorities in Hospitality (NSMH)
• ETA Sigma Delta International Hospitality Honors Society (ESD)
• Society for Hospitality and Food Service Management (SHFM)

Accreditation Information
 

The Department of Hospitality Management is housed within the College of Agriculture. Our curriculum is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA), which proves our program exceeds standards in educational quality.

Department Goals
 

The curriculum of the Hospitality Management Department is designed in recognition of the demands of the industry for well-trained and qualified leaders. Minority representation is needed to create balance in the higher echelons of the businesses that comprise the hospitality industry.

Upon completion of the program, students will be able to:

1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
4. Formulate business decisions in hospitality and tourism management
5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry

Program Listings
 

Bachelor of Science (B.S.) in Hospitality Management

The Hospitality Management program will emerge as a Center of Excellence in Hospitality, that embraces current and relevant global concepts, leadership, team building behavior and concepts, specific to the dynamics of the hospitality industry. The focus of the program is the development of managerial and leadership skills essential to all hospitality managers, with rigorous course work to lead to the bachelor’s degree.

Course Requirements: Students majoring in Hospitality Management are required to pass all courses offered in the department (HMGT courses) with a grade of C or better for such grades to count towards their major curriculum requirements for graduation. Additionally, students must receive a C or better in English 110 and 111 for their grades to count towards their requirements for graduation.

Scholarships

• Thompson Hospitality
• Hilton Worldwide
• Marriott International
• Hyatt Resorts and Hotels
• Hospitality Management Advisory Board – Study Abroad Fund
• National Coalition of Black Meeting Planners (NCBMP)
• Greater Richmond Convention and Visitors Bureau
• American Hotel & Lodging Educational Foundation (AH&LEF)
• HSMAI-VA Dee Harris Scholarship

        HOSPITALITY MANAGEMENT DEPARTMENT
   Course Descriptions

HMGT 101 INTRODUCTION TO HOSPITALITY MANAGEMENT - 3 semester hours 
A historical overview of the hospitality and tourism industry and its economic significance. Forms of organization and development, theories; trends and issues will be explored. Students will be exposed to professional opportunities and leadership development through involvement of industry executives and field trips.

HMGT 102 PROFESSIONAL DEVELOPMENT - 3 semester hours
This is the first in the series of courses designed to provide exposure to the competencies required for success in the hospitality industry. The focus will be on improving the “soft skills” of the undergraduate in preparation for careers in the industry. Content includes, but is not limited to; Realities of the workplace, professional code of conduct, business and dining etiquette, dress code for success, field trips and HMP association membership mandatory. Sections offered in the second semester of the freshman year.

HMGT 107 FOOD SANITATION AND SAFETY - 3 semester hours
This course introduces the basic principles of food sanitation and safety and their relationship to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of food sanitation and safety in the hospitality industry.

HMGT 200 TOURISM MANAGEMENT - 3 semester hours                                                        
A survey of travel and tourism concepts and management tools in the United States and internationally. Emphasis will be placed on terminologies, demographics, economics, socio-cultural and environmental impacts of travel and tourism, and the industry’s management issues in a global context.

HMGT 201 HOSPITALITY TECHNOLOGY APPLICATIONS - 3 semester hours 
An exploration of hospitality management information systems, computer software applications and their impact on the hospitality industry. Provides familiarization with property management systems and software programs used in the management of various hospitality entities.

HMGT 203 LODGING MANAGEMENT - 3 semester hours                                                   
Study of the fundamental processes underlying the operation of lodging facilities, an analysis of all lodging brands, ratings, and classifications. The operation of the front office is emphasized and its relationship to guest service, reservations, housekeeping, coordination, maintenance of the folio, computer applications, and procedures needed for night auditing. Particular emphases are on selling strategies of forecasting, rate efficiencies, and guest relations.

HMGT 221 PRINCIPLES OF FOOD PREPARATION - 3 semester hours 
Study of the fundamental processes underlying food selection, preparation and preservation with practical selection application through laboratory experiences. Emphasis is on the composition and properties of food, food handling to retain nutrients, standards for acceptable products and food costs. Laboratory supplies are required.
Prerequisites:  HMGT 107

HMMGT 223 INTRODUCTION TO BAKING AND PASTRY - 3 semester hours 
Lecture and production of basic breads and rolls, desserts and pastry creations. Covers proofing, baking temperatures, muffins, quick breads, cakes, cookies and pies. Use of liquid measurements, scales, and equipment identification.
Prerequisites:  HMGT 107, HMGT 221                        

HMGT 300 INTERNATIONAL STUDY TOUR - 3 semester hours  
ELECTIVE: The international Study Tour is designed to add another level of experiential learning to the hospitality management curriculum. This course will use the world as a classroom for the education of the HMP student through travel and explorations. Tours will be arranged to a variety of tourist destinations to allow for exposure to a wide range of experiences.
Prerequisites:  HMGT 101, HMGT 200                      

HMGT 301 LODGING OPERATIONS MANAGEMENT - 3 semester hours  
 A course designed to show emphasis on the highly complex nature of the housekeeping department. It provides students with the managerial tools needed to handle this function with professionalism. It involves studies of the challenges associated with logistics and quality controls and purchasing to ensure efficiency in operation as well as customer satisfaction. Requires heavy usage of property management systems, (PMS). 
Prerequisites:  HMGT 203 

HMGT 302 CATERING AND EVENT MANAGEMENT - 3 semester hours 
ELECTIVE: This course will focus on two major areas: Off-premise and on premise catering for social and business functions, and the management of large scale, special events, such as sporting events and artistic performances. A significant portion of the class will be dedicated to catered function and special events planning, design, and execution. Other topics will include: organizational structure, legal aspects of catering and special events management product and service development, marketing and sales, staff development, post-event analysis and evaluating the financial success of catering and special event business.

HMGT 303 HOSPITALITY LAW AND ETHICS - 3 semester hours 
Examination of laws and regulations which exert control on foodservice, lodging and tourism industries. Local, state and federal laws applicable to the operation of the hospitality industries will be analyzed. The innkeeper / guest relationship and liability issues impacting ownership and management of employees will also be examined. Bailment, agency and contracts are presented in the context of the hospitality and tourism enterprises.

HMGT 304 FOOD AND BEVERAGE CONTROL - 3 semester hours 
An analysis of factors and techniques used to control food cost and generate revenues. This course addresses requisite competencies related to the application of cost control systems and the development and implementation and evaluation of such mechanisms. Includes inventory and supplies management. 

HMGT 305 HOSPITALITY MANAGEMENT CONTRACTS - 3 semester hours 
A critical analysis of the negotiation and administration of hospitality management contracts. Topics include contracts, risks and their advantage and disadvantages; owner and ethical issues during negotiation and administration of the contract, and the future role of contract use.

HMGT 306 FINANCIAL MANAGEMENT AND PLANNING - 3 semester hours 
An examination of the techniques of financial analysis and planning, with discussions on the tax environment, profit planning and forecasting, budgeting, capital budgeting techniques and cost- of - capital determinations.
Prerequisite:  ACCT 200 

HMGT 310 SECURITY AND LOSS PREVENTION MANAGEMENT - 3 semester hours
This course will constitute the development of security and loss prevention programs. It examines risk management and security processes and insurance details from a lodging perspective and looks at security equipment, technology and the overall protection of guests, employees and physical assets of the property.
Prerequisites:  HMGT 201, HMGT 203, HMGT 301

HMGT 320 TOURISM DEVELOPMENT - 3 semester hours 
Relationship of economic theory and planning principles, processes, and policies of sustainable tourism development; application of pre-feasibility analysis to tourism development projects. Special emphasis placed on economic, socio-cultural and environmental trends in tourism development. This course requires extensive interaction with tourism organizations through field trips, guest lectures and cooperative projects.
Prerequisites:  HMGT 200, ECON 210

HMGT 321 SERVICE MANAGEMENT - 3 semester hours 
 An evaluation of the service industry, history, current status, trends and futurism. Students will develop a deep understanding of the management principles and challenges unique to the service industries. Emphasis will be placed on the characteristics and operations of service delivery systems, management and organizations. The main course goal is to develop critical analytic skills and knowledge needed to implement service strategies for competitive advantage.

HMGT 322 MEAL MANAGEMENT - 3 semester hours 
Menu development, styles of meal service, table appointments, food presentation, meal planning and service. Emphasis is given to the economics, efficiency and aesthetics of meal service. Menu planning and cost analysis of menus required, marketing of goods and services are key components. The operation of M & M Restaurant, the Trojan Room (faculty dining room) and/or childcare meal preparation are required. Laboratory supplies needed.

HMGT 324 INTRODUCTION TO BEVERAGE SERVICE - 3 semester hours 
An introduction to beverages; this course provides specialized training for students interested in pursuing management careers in the food and beverage industry. Lecture topics will include what the consumer needs to know to purchase wine in retail outlets and in a restaurant setting, pairing wine with food, responsible drinking, selecting quality wines and wine etiquette. Different types of alcoholic and non-alcoholic beverages, coffee, tea and water will be evaluated in a controlled environment. This course is restricted to hospitality majors / minors and will be conducted at onsite and off-site locations.

HMGT 325 CULTURE AND CUISINE - 3 semester hours 
An introduction to world cooking techniques including braising, stewing, grilling, and roasting. Lectures and demonstrations revolve around European, North, Central, and South American cuisine, ingredients and plate presentations and service. 

HMGT 326 GARDE MANGER - 3 semester hours 
Students will be introduced to traditional and modern preparation techniques of cold entrees, pates, terrines, and galantines. Students plan, organize and set up buffet displays. The course concentrates on the practical techniques of platter presentation and management of related equipment and service ware.
Prerequisites:  HMGT 107, HMGT 221

HMGT 330 INTERNATIONAL HOSPITALITY MANAGEMENT - 3 semester hours 
This course is designed to provide students with basic understanding of international hospitality management and operations. It presents an overview of the historic perspectives of globalization, tourism and the lodging sector. Students will investigate the emergence of international hotels and their classifications and standards. Cultural diversity, human resources, marketing and global competition, politics of travel, trends in investment and financing international hotel projects will be addressed. Students taking this class are required to participate in one International Study Tour. 
Prerequisites:  HMGT 200, HMGT 203, HMGT 300

HMGT 333 QUALITY MANAGEMENT - 3 semester hours 
ELECTIVE: This course explores the concepts of total quality management and various quality measurements indices in relationship to high performance organizations. Concepts such as ISO9000, Malcolm Baldridge, continuous improvement, empowerment, goal setting, conflict management, change management and diversity will be addressed.
Prerequisites:  HMGT 201, HMGT 203, HMGT 301

HMGT 350 GAMING AND CRUISE-SHIP OPERATIONS - 3 semester hours 
The cruise course will present an introduction to the cruise line and gaming industry. It will address the history and development of cruises and distinguish between sea based and land-based operations and provide information on the cruise sales, marketing and operations. Gaming will include the development of gaming, a survey of gaming destinations and casino management and examines gaming as a social phenomenon, its legal issues and economic impact.

HMGT 399 INTERNSHIPS IN HOSPITALITY MANAGEMENT III - 3 semester hours   
Internship for students in HMGT to be taken during the summer or the semester following the completion of the junior year. Designed to provide junior level students with decision making and experiential learning experiences in a hospitality industry.  480 clock hours are required. 

HMGT 400 ROOMS DIVISION MANAGEMENT - 3 semester hours 
Design of a business plan and evaluation of business performance based on quality measurement indicators. This course integrates the concepts of management with the development of communication skills and decision making practices in the rooms division. Emphasis is placed on the development of management personnel in hospitality operations and techniques of financial planning and property analysis. 
Prerequisites:  HMGT 203, HMGT 301

HMGT 402 HOSPITALITY HUMAN RESOURCE MANAGEMENT - 3 semester hours 
Students obtain working knowledge of the terminology, concepts and procedures used by hospitality managers in developing information and making decisions relevant to forecasting and controlling human resource requirements. Major topics: staff planning, budgeting, scheduling and payroll, control collective bargaining consideration, productivity, human behavior, job design, recruitment, selection and retention system. 
Prerequisite:    Senior standing, HMGT 303 

HMGT 404 HOSPITALITY ACCOUNTING AND PURCHASING - 3 semester hours 
Essentials of hospitality accounting controls from both the operational and corporate perspectives. Practice with typical methods of costing, rational analysis found in the hospitality industry as well as computer applications are included. Specific topics include: uniform system accounts, revenue and expense tracking, cost controls, comparative analysis and management of the purchasing function.
Prerequisite:   ACCT 200 

HMGT 407 CONFERENCE AND EXPOSITION MANAGEMENT - 3 semester hours
A course designed to provide students with a basic understanding of the scope and processes of meetings, conferences and exposition/exhibition management. Students will be required to research, design, plan, coordinate, and evaluate both professional domestic and international conferences and expositions. This will include roles in budgeting, operations and evaluation of conference services. (Note: Industry professionals will be featured speakers).
Prerequisite:   HMGT 203, HMGT 303, HMGT 322 or junior standing

HMGT 409 HOSPITALITY FACILITIES MANAGEMENT AND PLANNING - 3 semester hours 
The scientific principles and regulations guiding the layout and design for efficient management of hotels, restaurants and institutional facilities. Management and organization of facility operations and preventive maintenance, as well as energy management programs will be emphasized.
Prerequisite:   HMGT 203, HMGT 322

HMGT 420 RESORT MANAGEMENT - 3 semester hours 
The study of principles and practices of the management procedures and leadership role in resorts and private clubs. This course provides a comprehensive approach to the operation of a resort with entertainment and recreational facilities. Vacation ownership, condominium concept and current trends and developments in resort developments will be addressed.
Prerequisites:  HMGT 400

HMGT 430 REVENUE MANAGEMENT AND STRATEGIC PLANNING - 3 semester hours     
This course examines the principles of yield management from a strategic planning standpoint. Factors including yield management techniques and strategy formulation, content development, implementation, and evaluation in diverse hospitality operations.
Prerequisites:  HMGT 400, HMGT 404

HMGT 432 ADVANCED FOOD PREPARATION - 3 semester hours 
Students are introduced to more in depth cooking techniques, preparatory skills, and inventory evaluation. Lecture, demonstration and production focuses on store room procedures, inventory systems, meat butchery and plate presentation.
Prerequisites:  HMGT 221, HMGT 304, HMGT 322

HMGT 433 QUANTITY FOODS - 3 semester hours 
Study and practice in planning, purchasing, preparing and serving food in quantities, calculating the cost of portions and meals for large groups, and calculating profit and loss statements given the operations of special enterprises. Laboratory supplies, project planning, organizing, implementation and evaluation are required.
Prerequisite:   HMGT 322 

HMGT 435 ORGANIZATIONAL LEADERSHIP, MANAGEMENT AND DECISION-MAKING - 3 semester hours 
This course provides students with the tools necessary to succeed in the dynamic and ever -changing global hospitality industry. Includes focus on the principles of management and leadership, total quality management (TQM) and empowerment models in the hospitality industry. Quantitative aspects of management and internal controls will be addressed, with an overview of managerial and financial concepts used in the decision-making process.
Prerequisite: HMGT 402, HMGT 404

HMGT 444 HOSPITALITY AND TOURISM RESEARCH - 3 semester hours 
ELECTIVE: Exposition of quantitative and qualitative hospitality and tourism research methods and their applications to lodging, foodservice and tourism management. Primary emphasis on how survey research methods can be used to generate the information needed to improve management and marketing decisions.
Prerequisites: HMGT 200, HMGT 203, HMGT 435, STAT 210 

HMGT 449 HOSPITALITY MARKETING MANAGEMENT - 3 semester hours 
An overview of the design and delivery of a marketing plan, concepts and techniques employed in marketing hospitality and tourism industry services to achieve guest satisfaction and competitive distinctiveness. Probes will be made into the techniques of evaluation and the analysis of service marketing, and its application to the hospitality and tourism industries.
Prerequisite:   HMGT 303 and junior standing

HMGT 450 SENIOR SEMINAR - 3 semester hours 
A capstone course designed to apply technical, human and conceptual knowledge to solve current problems related to the hospitality industry. The course includes activities that will allow students to study and analyze critical requirements of the hospitality industry. Current issues related to managing and measuring service quality, current concepts and leadership qualities are the major emphasis. There will be a strong research component where the student will be required to conduct research and produce findings in the form of a report and presentation in a formal setting, typical of the hospitality business profession.
Prerequisite:   Senior standing with permission of Department Chair

HMGT 455 HOSPITALITY MANAGEMENT INDENPENTANT STUDY – 1-6 semester hours
This course will allow the working Hospitality Management senior to complete the graduation requirements independently in an emerging and/or state-of-the-art hospitality or related area by investing a problem or topic of interest in his/her area of specialization.
Prerequisite: Senior Standing with permission of Department Chair

HMGT 499 HOSPITALITY MANAGEMENT SEMINAR - 3 semester hours 
Exploration of three topics: Managing and Measuring Service Quality, Current Trends in Hospitality Administration and Leadership in the Hospitality Industry. Cases studies, decision-making simulations are used as critical to Exploration of three topics: Managing and Measuring Service Quality, Current Trends in Hospitality Administration, and Leadership in the Hospitality Industry. Case studies, decision-making simulations are used as critical tools to learning and application.
Prerequisite:   Senior Standing with permission of Department Chair