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Course Criteria
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3.00 Credits
The basic operations of research technology used in managerial and statistical decision-making: mathematical programming, inventory models and forecasting. Dual listed as ECON 312. Prerequisites: MATH 175, MATH 180. Course Objectives Upon successful completion of the course, students will be able to: (1) Provide the students with an introduction to Mathematical models, and concept of Quantitative Analysis/Decision Analysis (2) Analyze problem formulations and solutions (3) Apply the concepts, tools, and technologies typical business scenarios (4) Interpret the results of the model (5) Explore the concepts and theories necessary to develop and execute effective business decision-making techniques
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3.00 Credits
General research, analysis and consideration of concepts in human behavior, conflict resolution and negotiation. Also includes various approaches to negotiating in business. Prerequisite: Junior or Senior Standing. Course Objectives Upon successful completion of the course, students will be able to: (1) Conduct research and analyze human behavior, conflict resolution and negotiation (2) Explain conflict and negotiation concepts, theories, and methodologies (3) Describe differences in arbitration and mediation (4) Develop ability to recognize moral and ethical dilemmas when making business decisions (5) Improve decision making skills during negotiation sessions
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3.00 Credits
Financial reporting is a course in the non-technical application of the principles of accounting, with emphasis on the use and interpretation of financial reports, managerial planning and control. The course is designed to impart knowledge of the uses and applications of accounting. It is designed for the user of accounting information rather than the preparer. Students in the HR program must retain a copy of the completed work for submission in their portfolio in BMGT 418. Prerequisites: ACCT 210. Course Objectives Upon successful completion of the course, students will be able to: (1) Analyze the role of accounting in business. (2) Examine and describe the various standard financial statements of a business including the Income Statement, the Balance Sheet and the Statement of Cash flows. (3) Examine and explain the differences between the cash basis of accounting and the accrual basis of accounting. (4) Classify the operating activities and significant differences between financial statements of a service-type organization from those of merchandising and manufacturing organizations. (5) Assess the objective of and important aspects of internal controls within an organization. (6) Examine the nature of fixed assets and depreciation. (7) Classify significant terminology and concepts related to cost behavior and cost-volume-profit analysis. (8) Compile concepts related to budgeting and standard cost systems.
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3.00 Credits
This course covers all aspects of safety and security in the hospitality industry ;including food handling procedures and inspection compliance, guest and facility safety and security, regulatory and legal, IT and data security and privacy, and special concerns specific to the industry. Prerequisite: BMGT 231 Course Objectives Upon successful completion of the course, students will be able to: (1) Identify the applicable federal, state, and local regulations related to food and guest safety. (2) Demonstrate an understanding of the sensitive nature of guest privacy and the regulations set forth to protect such individual rights. (3) Analyze how emerging technologies may affect guest privacy and identify ways in which to protect privacy while engaging in modern technologies. (4) Develop applicable procedures for training of staff to fulfill legal mandates.
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3.00 Credits
An introduction to entrepreneurship and a study of the various steps in starting a small business. Course Objectives Upon successful completion of the course, students will be able to: (1) Develop an understanding of the vagaries of owning and operating a business (2) Summarize information about the various approaches that can be used in solving some of the issues that arise in starting and operating a new business (3) Communicate some of the unique issues involved in using the franchise method of starting a new business (4) Develop knowledge of when it is advisable to seek professional assistance in starting and operating a new business
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3.00 Credits
This course entails a study of those legal and regulatory issues that entrepreneurs face in starting and operating a new small business. The focus of the course will be on training entrepreneurs and would-be entrepreneurs to recognize those legal issues in the new enterprise before they become significant legal problems. Course Objectives Upon successful completion of the course, students will be able to: (1) Understand the law as it relates to staring a new venture (2) Understand the unique methodology and legal terminology of launching a new business (3) Recognize various approaches that can be used in solving some of the legal problems that arise in starting and operating a new business (4) Recognize when it is advisable to seek professional legal help in starting and operating a new business
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3.00 Credits
Students will study concepts of operations management. Students will learn to use statistical techniques and quantitative analysis to apply to business type problems. Topics will include: Project management (PERT), use of formulas/mathematical equations/probability to make business decisions, models such as linear programming, forecasting, and basic inventory models Course Objectives Upon successful completion of the course, students will be able to: 1. Understand the role & techniques of operations management 2. Apply financial formulas/mathematical equations to make educated business decisions (break-even analysis, sensitivity analysis, constructing models & equations to calculate profit maximization with limitations, moving averages, weight moving averages) 3. Apply the Elements of Project Management (CPM/PERT Networks, calculate ES, EF, LS, LF & slack) 4. Apply probability methods to solve business problems (define the different types of probability; Understand the terms: probability experiment, mutually exclusive, frequency distribution, marginal probability, Venn diagram, independent events, conditional probability; draw a probability tree to determine the answer to a business problem; Determine the probability in a frequency distribution; calculate the expected value; calculate the cumulative probability distribution 5. Use the linear programming formulation steps (define decision variables, define objective function, and define constraints) to solve business problems (formulate a linear programming model for a business problem and solve the model using graphical analysis; understand and define the terms: decision variables, objective functions, constraints, parameters, non-negativity constraints, feasible solutions, and infeasible solution). 6. Identify the components of decision making and how to apply to business situations (interpret a payoff table 7. Understand the different criterion that can be used for decision making (with and without probabilities) (i.e. Maximax, Maximin, Minimax Regret, Hurwicz, Equal Likelihood) 8. Apply the EOQ Model to a business problem (Understand the elements of inventory management and apply them
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3.00 Credits
Examines the role of individual and group behavior within work organizations. Review the traditional theories of management. Topics will include motivation, leadership, group behavior, organizational structure, conflict management, and resistance to change. Course Objectives Upon successful completion of the course, students will be able to: (1) Define organization behavior and explain how organization behavior concepts can help organizations make organizations more productive (2) Describe solutions to conflict management and methods to overcome resistance to change. (3)Explain the various motivation theories and how they can be applied in business (4) Explain the elements that define the organization structure (5) Explain the foundations of group behavior (6) Contrast leadership and management amd explain the various traditional management theories
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3.00 Credits
This course will identify the resource requirements for the major functions or activities in the hospitality industry-what it takes to run a business including front desk/housekeeping/human resources, and food and beverage management(catering, banquets, restaurants, and room service). This course will explore what is required to operate these departments, and how to prepare budgets and control expenditures to manage profitability, while balancing service levels. Prerequisite: BMGT 231 Course Objectives Upon successful completion of the course, students will be able to: (1) Describe the basic organizational structure of a hotel by illuminating various operational departments within the hospitality industry. (2) Understand the different stages of a "Guest Cycle"( ie. reservations, registration, and checkout) (3) Prepare budgets and control expenditures while managing profitability and service levels ( ie. projected costs, room pricing, future demand) (4) Be aware of the impact of current technologies used in the lodging industry.
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3.00 Credits
This course will cover the behavioral or psychological issues related to the hospitality industry: from the perspective of both guests and employees. Many techniques will be covered, including; conflict resolution, crisis management, human resource activities-hiring/orientation/training/role playing/union and labor relations and many others. It will also cover the corporate culture of a business and how to intergrate employees into the culture. Prerequisite: BMGT 231 Course Objectives Upon successful completionj of the course, students will be able to: (1) Utilize organizational behavior theories and frameworks to identify opportunities and challenges related to organizational behavior at the levels of individual, team, and organization specific to the hospitality industry. (2) Identify best practices for leading a diverse group of professionals within the hospitality industry. (3) Develop human resources policies and procedures appropriate to the hospitality industry related to union and labor relations, crisis management, hiring, onboarding, and professional development. (4) Create leadership approaches that support the achievement of organizational goals.
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