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Undergraduate Admissions Information
Office of Undergraduate Admissions
Madonna University
36600 Schoolcraft Road
Livonia, Michigan 48150-1176
(734) 432-5339 or (800) 852-4951, ext. 5339
Fax (734) 432-5424
Email: admissions@madonna.edu

Hospitality and Tourism Management Major: Bach Sci | Hospitality and Tourism Management Minor
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Hospitality and Tourism Management Major: Bach Sci    
   Major Courses (40 cr. to be chosen)    
      MRM 2400   Principles of Retailing (HMG/MRM*) 3 cr.  Overview of the basic principles of the retailing industry for all types of retail firms and retail supply chains, including such businesses as banking, health care services, information technology, and manufacturing companies that sell their products through retail firms. Topics include customer relationship management, industry consolidation, and supplier relations, together with finance, operations, information technology, and real estate as they relate to retail. 
      MKT 2550   Consumer Behavior (HMG/MKT*/NFS) 3 cr.  The study of the impact of consumer behavior (based on psychological and social forces) on the market. Analysis of the buying decision process and how it is affected by advertising, public relations, and the mass media. Emphasis on consumer-oriented legislation. Prerequisite: MKT 2440. 
      HMG 3210   Meeting and Event Management 3 cr.  The planning, development, management, and implementation of conferences, conventions, corporate meetings, exhibitions, festivals, and private events. A conceptual framework is developed through definitions, models, the utilization of case studies, and participation in actual events. Event organization, impact assessment, feasibility studies, bid preparation, public and corporate sponsorship, negotiations, volunteer staff management, and event evaluation. Prerequisites: MRM 2400, MKT 2440. 
      HMG 3260   Travel and Tourism 3 cr.  Introduction to domestic and international tourism focusing on the socioeconomic effects of tourism, its industries and linkages to leisure services, hospitality and travel organizations, and businesses. Trends in tourism from the perspectives of travelers, destinations, and the operation of specialty businesses are explored as well as the general tourism system. Prerequisites: MRM 2400, MKT 2440. 
      HMG 3360   Lodging Management I (HMG*/MGT/NFS) 3 cr.  A study in general responsibilities of various departments within the rooms, the food and beverage, the marketing and sales, and the administrative divisions of a lodging property. Prerequisite: MGT 2360. 
      MRM 3630   Architectural Style and Interior Design (FCS/HMG/MRM*) 4 cr.  Basic principles of design and color related to lodging interiors and exteriors; emphasis on planning, selecting, and furnishing environments for both commercial and consumer needs. 
      HMG 4360   Lodging Management II (HMG*/MGT/NFS) 2 cr.  A study of various organizational structures and systems in the lodging industry and the authority vested in the respective levels of management. Emphasis on operations analysis and problem solving. Prerequisites: HMG 3360 and MGT 2360. 
      HMG 4370   Marketing Hospitality Services (HMG*/MKT) 3 cr.  An in-depth look at the nature and scope of the meetings, convention and trade show markets, how to effectively service this market, and increase market share for properties. Prerequisite MKT 2440. 
      HMG 4910   Internship 1 cr. (Not To Exceed 3 cr.)  Supervised professional work experience in the area of specialization. Completed in the last two semesters of the program. 
      HMG 4950   Senior Seminar 2 cr.  Capstone course providing a framework to view the discipline, industry, and management from a perspective incorporating the economic, social, cultural, environmental, political, technological, and physical aspects. Emphasis on a broad managerial perspective to critically assess the issues facing the hospitality profession. Prerequisite: completion of a minimum of 34 cr. in HMG courses and completion of the required business minor; senior standing. 
      Major electives (11 cr. to be chosen)    
         NFS 2250    
         NFS 2260   Introductory Food Science (FCS/HMG/NFS*) 3 cr.  Examination of the basic composition, structure and properties of foods and the chemistry of changes occurring during preparation and storage. Laboratory experience in basic culinary techniques and methods of food preparation. Lecture 2 hours, laboratory 3 hours. 
         NFS 2760   Food Service Sanitation (HMG/NFS*) 2 cr.  Control of food borne illness in the food service industry. Specifics of Food Service Sanitation Law and the inspection report form. Most common violations and means for training and motivating employees. 
         SM  3100   Facility Design and Event Management (HMG/SM*) 3 cr.  The processes for managing sport and event enterprises. Specific attention given to the design and management of a sport facility as well as the skills and processes associated with administration of a sport event, whether it be participant-centered or spectator-centered. Prerequisite: SM 1100. 
         NFS 3460   Food Service Management I (HMG/NFS*) 3 cr.  Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, and economy in quantity food production and service. Laboratory experience related to quantity food preparation and service. Safety and efficiency in the use and care of specialized equipment. Lecture 2 hours, laboratory 3 hours. Prerequisites: MGT 2360, NFS 2260. 
         HMG 3660   Market Field Study (HMG*/NFS) 2 cr.  Three day on-site visit to a hospitality market and trade show where hospitality industry leaders offer valuable current educational sessions; and to hotels, restaurants, and private clubs in the same city that provide an inside look at the operation of selected hospitality venues. 
         HMG 4260   Club Management (HMG*/MGT/SM) 3 cr.  General administrative procedures in the management of private clubs. Study and analysis of club operations, club boards of directors, service excellence in clubs, leadership in club operations, quality management systems for clubs, club marketing, food and beverage operation in clubs, financial management, and fundamental features of specific categories of private clubs. Prerequisites: MGT 2360; CIS 2250 or CIS 2380. 
         NFS 4460   Food Service Management II (HMG/NFS*) 3 cr.  Principles of management applied to food service systems; physical facilities planning; sanitation and safety standards; organization and leadership; personnel management and cost control. Prerequisites: NFS 2260, MGT 2360. 
Hospitality and Tourism Management Minor    
   Minor Courses (20 cr. to be chosen)    
      MRM 2400   Principles of Retailing (HMG/MRM*) 3 cr.  Overview of the basic principles of the retailing industry for all types of retail firms and retail supply chains, including such businesses as banking, health care services, information technology, and manufacturing companies that sell their products through retail firms. Topics include customer relationship management, industry consolidation, and supplier relations, together with finance, operations, information technology, and real estate as they relate to retail. 
      HMG 3360   Lodging Management I (HMG*/MGT/NFS) 3 cr.  A study in general responsibilities of various departments within the rooms, the food and beverage, the marketing and sales, and the administrative divisions of a lodging property. Prerequisite: MGT 2360. 
      HMG 4360   Lodging Management II (HMG*/MGT/NFS) 2 cr.  A study of various organizational structures and systems in the lodging industry and the authority vested in the respective levels of management. Emphasis on operations analysis and problem solving. Prerequisites: HMG 3360 and MGT 2360. 
      HMG 4370   Marketing Hospitality Services (HMG*/MKT) 3 cr.  An in-depth look at the nature and scope of the meetings, convention and trade show markets, how to effectively service this market, and increase market share for properties. Prerequisite MKT 2440. 
      Electives (9 cr. to be chosen)    
         NFS 2260   Introductory Food Science (FCS/HMG/NFS*) 3 cr.  Examination of the basic composition, structure and properties of foods and the chemistry of changes occurring during preparation and storage. Laboratory experience in basic culinary techniques and methods of food preparation. Lecture 2 hours, laboratory 3 hours. 
         NFS 2270   Human Nutrition (FCS/HMG/NFS*) 3 cr.  Study of nutrients in foods and their involvement in the function of human body systems. Problems in and programs for meeting personal, family, national, and world nutritional needs. 
         MKT 2550   Consumer Behavior (HMG/MKT*/NFS) 3 cr.  The study of the impact of consumer behavior (based on psychological and social forces) on the market. Analysis of the buying decision process and how it is affected by advertising, public relations, and the mass media. Emphasis on consumer-oriented legislation. Prerequisite: MKT 2440. 
         NFS 2760   Food Service Sanitation (HMG/NFS*) 2 cr.  Control of food borne illness in the food service industry. Specifics of Food Service Sanitation Law and the inspection report form. Most common violations and means for training and motivating employees. 
         HMG 2910   Cooperative Education 1 cr. (Not To Exceed 4 cr.)   
         SM  3100   Facility Design and Event Management (HMG/SM*) 3 cr.  The processes for managing sport and event enterprises. Specific attention given to the design and management of a sport facility as well as the skills and processes associated with administration of a sport event, whether it be participant-centered or spectator-centered. Prerequisite: SM 1100. 
         HMG 3210   Meeting and Event Management 3 cr.  The planning, development, management, and implementation of conferences, conventions, corporate meetings, exhibitions, festivals, and private events. A conceptual framework is developed through definitions, models, the utilization of case studies, and participation in actual events. Event organization, impact assessment, feasibility studies, bid preparation, public and corporate sponsorship, negotiations, volunteer staff management, and event evaluation. Prerequisites: MRM 2400, MKT 2440. 
         HMG 3260   Travel and Tourism 3 cr.  Introduction to domestic and international tourism focusing on the socioeconomic effects of tourism, its industries and linkages to leisure services, hospitality and travel organizations, and businesses. Trends in tourism from the perspectives of travelers, destinations, and the operation of specialty businesses are explored as well as the general tourism system. Prerequisites: MRM 2400, MKT 2440. 
         NFS 3460   Food Service Management I (HMG/NFS*) 3 cr.  Purchasing standards, buying procedures, storage principles, and factors affecting quality, efficiency, and economy in quantity food production and service. Laboratory experience related to quantity food preparation and service. Safety and efficiency in the use and care of specialized equipment. Lecture 2 hours, laboratory 3 hours. Prerequisites: MGT 2360, NFS 2260. 
         MRM 3630   Architectural Style and Interior Design (FCS/HMG/MRM*) 4 cr.  Basic principles of design and color related to lodging interiors and exteriors; emphasis on planning, selecting, and furnishing environments for both commercial and consumer needs. 
         HMG 3660   Market Field Study (HMG*/NFS) 2 cr.  Three day on-site visit to a hospitality market and trade show where hospitality industry leaders offer valuable current educational sessions; and to hotels, restaurants, and private clubs in the same city that provide an inside look at the operation of selected hospitality venues. 
         HMG 4260   Club Management (HMG*/MGT/SM) 3 cr.  General administrative procedures in the management of private clubs. Study and analysis of club operations, club boards of directors, service excellence in clubs, leadership in club operations, quality management systems for clubs, club marketing, food and beverage operation in clubs, financial management, and fundamental features of specific categories of private clubs. Prerequisites: MGT 2360; CIS 2250 or CIS 2380. 
         NFS 4460   Food Service Management II (HMG/NFS*) 3 cr.  Principles of management applied to food service systems; physical facilities planning; sanitation and safety standards; organization and leadership; personnel management and cost control. Prerequisites: NFS 2260, MGT 2360. 
         HMG 4910   Internship 1 cr. (Not To Exceed 3 cr.)  Supervised professional work experience in the area of specialization. Completed in the last two semesters of the program. 
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