Master of Science in Management - Hospitality & Event Management

This course focuses on understanding the fundamental principles of finance, including financial statement analysis, present/future value/ NPV/discounted cash flows, capital budgeting, and risk analysis.

This course considers the key aspects of what it means to be a leader in our ever-changing global business environment. Best practices and key considerations for developing global strategy, driving change around the world, managing multicultural teams, addressing the intricacies of a global supply chain, and the challenges we face from macro trends, such as climate change and sustainability.

This course presents the conceptual foundations of information technology and examines the development, application, and advances of information technology resources in organizations. With a focus on the managerial perspective, students investigate issues related to the development of contemporary systems development approaches

This course provides an overview of data-driven strategic marketing; the management, planning and control of the function and the process. Designed as a foundation course for the Masters in Marketing, an emphasis is placed on developing the skills to lead, plan, implement and measure strategic marketing initiatives within the dynamics of today’s organization.

This course is an introduction to the significant theoretical frameworks that have emerged over time to describe and explain organizations. There is no single theory of organization but rather a body of theory relating to organizational development. Examining this body of theory will enable the student to 1) better understand human activity in an organizational environment from a theoretical perspective, and 2) use the knowledge as a guide for future managerial applications.

This course involves the study of concepts relating to the operations function in both manufacturing and service organizations. Students study how the operations process is responsible for planning, organizing, and controlling resources in order to effectively and efficiently produce goods and services. Formerly - Operations Management

The internship is a hands-on working experience in the student’s field of concentration requiring a minimum of 150 hours of placement under the supervision of both an employer and a faculty member. Beginning in the semester preceding the internship placement, the student identifies what type of organization they desire for their internship. The student holds primary responsibility for obtaining a field experience site and is responsible for setting up interviews with prospective internship sites Students may not perform internships at their current place of employment without prior consent of the Dean of Graduate and Professional Studies. This course is taken during the student’s final graduate semester

In this course, students undertake comprehensive research projects under the direction of a faculty mentor. The project is an intensive study based on action research models from the behavioral sciences enabling the student to demonstrate the mastery of the concepts, ideas, knowledge, and insights implicit in the Master of Science in Management curriculum. No later than the semester preceding the undertaking of the Research Project, the student should present to the designated faculty mentor a two-page summary of the proposed research. Each student makes a public and professional presentation of their Capstone Project findings. This course is taken during the student's final graduate semester.

This course focuses on management strategies, policy formulation, and strategic operations at upper management levels and explores the importance of customer service as it relates to the organization's brand and service environment. Students will spend the semester learning to analyze consumer feedback to create methods of measuring and assessing customer satisfaction, using critical thinking to examine the significance of organizational branding, consumer trends, and government regulation, and learning to manage a global market in order to operate hospitality businesses with continuous profitability.

This course examines how ethical business making decisions effect others, the codes of law relating to the foodservice, travel, event management, and lodging industries, and other relevant topics such as labor relations, security, loss prevention, safety, and risk management. Students will learn about strategic planning and ethical decision-making tactics, why laws are important to the hospitality industry, and the possible consequences of not adhering to these laws and regulations. Repercussions of legal issues are assessed and current issues such as diversity training, sexual harassment policies, and safety and security are examined. Students will study legal procedures, contract law, negligence, consumer relationships, franchise law, and liabilities related to food and alcohol service.

This course explores the application of advanced quality management theories and techniques in lodging, events, and tourism operations with a focus on organizational effectiveness. Case studies and real-life examples facilitate students’ synthesis of previous knowledge with the principles of service quality, and excellence. Students will design and complete a service audit of a local hospitality organization. This is a research-intensive course.