100% Online BS in Business: Hospitality Management

This course’s objective is to develop the ability to read, interpret, identify the differences and the relationships between the primary financial statements. This objective is met not only by analyzing the effect of business transactions on financial statements and financial ratios but also by recording essential transactions, measuring the amounts of assets, liabilities, owner’s equities, revenues, and expenses, and preparing the primary financial statements. This course also explains the difference between the cash and accrual bases of income measurement, the use of t-account analysis in determining important measures of business activity, and how the time value of money affects the measurement of liabilities. This emphasis on financial statements is facilitated by a semester-long study of the content of corporate annual reports culminating in a comprehensive annual report project.

Prerequisite: sophomore status with the exception of highly qualified first-year accounting majors

This course provides the 21st Century foundation for business students who will need newly shaped perspectives, solid research and communication skills, positive ethical spirit, and new technological resources to work and make decisions in global economy. Students learn the basics of business, the process of innovation and the role that business plays in society. Students are encouraged to develop their own innovative capacities, whether they want to start up a business of their own, augment the capabilities of a small business, step up to the myriad of non-profit challenges, or excel in corporate America. Students learn how to think systematically as business professionals, innovators and/or entrepreneurs. By first exploring the economics of business, in this country and beyond, students begin to recognize that all businesses are subject to ongoing trends, discoveries and breakthroughs that must be accommodated. Some represent threats; others opportunities. None can be ignored. Learning that the form of a business should follow the functions it must provide, students discover the range of options available to them as they contemplate career paths that may be of interest to them. Finally, students are provided with insight into each of the areas of functional expertise found in all organizations; i.e., finance and accounting, marketing and sales, customer support, operations, logistics, et. al.

This course is a presentation and discussion of the specific functions of an organization’s Human Resource Department, including the human relation, knowledge, and skills vital to a successful manager. The standards for a manager, the subordinate, and the organization are discussed, as well as the supportive relationship between the employees and the organization.

Corequisite: BUS 235

An integrated overview of the legal aspects of hospitality management. Analyze the legal issues related to hospitality law including relevant federal and state statutes, administrative law, government regulations and case studies. Review the legal issues related to selling hospitality services including the buyer-seller relationship and potential liabilities.

This course builds a bridge from students’ general education to the work they do in the field of business. With the aim of preparing students for both professional life and graduate work, this writing-intensive course introduces disciplinary strategies for preparing routine business correspondence, for investigating provocative issues, and for communicating to others about them. In this way, the course offers students time to learn and to practice more advanced skills in reading, writing, speaking, and listening; in using appropriate software support in presentations; and in mastering information literacy in the field of business. The course emphasizes fundamental principles of communication with time-on-task and real world, discipline-specific models for communication tasks.

Prerequisite: ENG 114 and ENG 124 or ENG 134

Addresses the key operations and logistical issues involving strategic and tactical implications of hospitality operations. Students will apply previous course-work to formulate strategic plans necessary to implement current and future plans for a full-service hospitality operation. Students will assume the role of a hospitality manager focusing on the necessary skills, tools and techniques required for successful strategic management of a hospitality operation.

Prerequisite: BUS 234 and BUS 255

An in-depth review of sales and marketing plans for hospitality operations through the analysis of market issues, trends and theories on consumer behavior. Studies market research techniques in order to demonstrate methods for acquisition and retention of targeted markets with an emphasis on managing guest relations and consumer demands.

Prerequisite: BUS 226

In this course, students will learn about current food laws and regulations with an emphasis on the U.S. and major differences to those abroad. Laws and regulations will focus on those at the federal level but include discussion of state and local concerns as well.

Prerequisite: BUS 215 or BUS 265, FSS100

Students examine the discipline and profession of food science in the United States in this introduction to the field. They explore concepts such as food production, food composition, food quality and deterioration, food preservations, food defense, and product development.

The BS in Business: Hospitality Management program requires 26 credits of major electives:

• Career Electives (6 credits)
• General Electives (20 credits)

Learn more about which courses apply to these credits by speaking with an enrollment counselor.

An integrated overview of the legal aspects of hospitality management. Analyze the legal issues related to hospitality law including relevant federal and state statutes, administrative law, government regulations and case studies. Review the legal issues related to selling hospitality services including the buyer-seller relationship and potential liabilities.

This course provides a manager’s persepective on the law for business students. Students learn the practical implications of law in their own lives and what they must be ready for as they encounter civil and criminal legal issues and business formation issues. Students are introduced to the court systems, parts of the government that impact business, and how they affect and impact the life of the individual and businesses. Students learn about contracts, different types of business, and areas of regulation surrounding the relationship between employers, employees, and the government.

This course studies the legal environment of business, including an examination of the format and characteristics of corporations, partnerships, and agency law. The law of contracts is studied in detail.

Prerequisite or corequisite: LAW 103

Organizational Development and Change provides students with the opportunity to learn critical theory and application in the field of Organizational Behavior and Change and how to use that knowledge to improve organizational development to adapt quickly and effectively to change. Students apply proven methods to help organizations achieve goals and build capabilities to meet future challenges.

Prerequisite: BUS 235

Leadership requires a balanced understanding of human behavior and applied managerial skill. This course introduces organizational studies and organizational behavior. It examines the history of the field as well as the critical role that theory and research play in the discipline. Topics include the characteristics of effective leadership and organizational power, different frameworks for leadership and leadership styles, building and managing high-performing diverse teams, managing a diverse and inclusive organization, supporting diverse employees, and effective and ethical managerial decision-making.

This course is designed to bring together all of the related components of a hospitality operation including facility design, operational procedures, staffing, budgeting and general management of a 21st century operation. Students will discuss and analyze current and future issues and trends related to the hospitality industry. Explore opportunities for personal development in preparation for careers in the industry.

Prerequisite: BUS 265, BUS 322, BUS 327, and BUS 330

This course is all about connecting the dots, linking various functions of business and understanding the interdependency between marketing, sales, advertising, operations/supply chain and other business functions. The purpose of this course is to enable the student to integrate the lessons learned in previous business, accounting, finance, international business and management courses through the use of case studies analyzed from the general manager’s point of view. Students will also learn the importance of score card and metrics that are essential for running a business.

Prerequisite: BUS 327 and ECO 212 or ECO 240

Megan is the program director for the Business programs that include business administration, accounting, business analytics, operations management, strategic HR management, entrepreneurship, and digital marketing. She is additionally responsible for the leadership and organizational studies program.

Megan has worked in business for United Technologies Corporation (UTC). She was most recently at Pratt & Whitney based in East Hartford, CT, where she managed talent development for the Manufacturing Engineering population for all Pratt US operations. She also worked at United Technologies Aerospace Systems, another UTC company, where she had various operations and management roles.

Megan has 18 years of teaching experience at Springfield Technical Community College as a tenured professor with a teaching specialty in operation management (Quality/6 Sigma/Lean).

The average time it takes to earn your bachelor’s in one of the BS in Business programs is three and a half years. Please see our curriculum page for the courses and their descriptions.

Tuition is $410 per credit hour. You’ll need to complete 120 credits for a total tuition of $49,200. Please be sure to review our tuition page to review all costs.

Yes, the BS in Business programs accept up to 90 transfer credits. You can learn more about our admissions policy on our admissions page.

You’ll complete a total of 120 credits to earn the BS in Business: Hospitality Management degree. Take a moment to view the curriculum if you haven’t already. The total number of credits earned at The American Women’s College depends on the number of transfer credits you have (up to 90).

• A completed application
• 2.0 GPA or higher
• Transcripts

You can learn more about our admissions policy on our admissions page.

Earning your BS in Hospitality Management prepares you for management careers in operations, sales, marketing, facility management, and more within the hospitality management industry, which includes restaurants, hotels, casinos, clubs, travel & leisure, and contract food services.