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Course Descriptions

HMGT 101 INTRODUCTION TO HOSPITALITY MANAGEMENT - 3 semester hours  F

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 107 FOOD SANITATION AND SAFETY - 3 semester hours  F

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 111 PROFESSIONAL DEVELOPMENT - 1 semester hour Sp

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.

Prerequisites:     HMGT 101 Introduction to Hospitality Management

HMGT 200 TOURISM MANAGEMENT - 3 semester hours F

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.

Prerequisites:     HMGT 101 Introduction to Hospitality Management

HMGT 201 HOSPITALITY TECHNOLOGY APPLICATIONS - 3 semester hour  F

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.     

Prerequisites:     HMGT 101 Introduction to Hospitality Management

HMGT 203 LODGING MANAGEMENT - 3 semester hours  Sp

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.

Prerequisites:     HMGT 101 Introduction to Hospitality Management

HMGT 211 PROFESSIONAL DEVELOPMENT - 1 semester hour  Sp

This is second in the series of courses designed to provide exposure to the competencies required for success in the hospitality industry.  They will focus on improvement of the “soft skills” of the undergraduate in preparation for careers in the industry.  Includes, but is not limited to, professional conduct, guest lecture series, social etiquette, community service, dress code, student presentations.  Resume writing and interviewing skills and industry lecture series and mentoring, field trips and professional association memberships required. Sections offered in the second semester of the sophomore year.

Prerequisites:     HMGT 111 Professional Development

HMGT 221 PRINCIPLES OF FOOD PREPARATION - 3 semester hours F

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 101 Introduction to Hospitality Management, HMGT 107 Food Sanitation and Safety

HMGT 223 INTRODUCTION TO BAKING AND PASTRY - 3 semester hours  Sp

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 Food Sanitation and Safety, HMGT 221 Principles of Food Preparation

HMGT 299 INTERNSHIP IN HOSPITALITY MANAGEMENT I - 1 semester hour   F, Sp, Su

Designed to provide sophomore students with a developmental approach to on the job experiences in a hospitality facility/setting under a qualified supervisor.  It may be done during the summer or during semesters following the sophomore year.  160 clock hours required.

Prerequisites:     HMGT 101 Introduction to Hospitality Management, HMGT 111 Professional Development

HMGT 300 INTERNATIONAL STUDY TOUR - 3 semester hours  Su                               

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 Introduction to Hospitality Management, HMGT 200 Tourism Management

HMGT 301 LODGING OPERATIONS MANAGEMENT - 3 semester hours Sp

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 Lodging Management

HMGT 302 CATERING AND EVENT MANAGEMENT - 3 semester hours Sp

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.

Prerequisites:     HMGT 107 Food Sanitation and Safety, HMGT 221 Principles of Food Preparation

HMGT 303 HOSPITALITY LAW AND ETHICS - 3 semester hours  Sp

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.

Prerequisites:     HMGT 101 Introduction to Hospitality Management, HMGT 200 Tourism Management

HMGT 304 FOOD AND BEVERAGE CONTROL - 3 semester hours Sp

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.

Prerequisites:    HMGT 221 Principles of Food Preparation

HMGT 305 HOSPITALITY MANAGEMENT CONTRACTS - 3 semester hours  F,Sp

ELECTIVE: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.

Prerequisite:      HMGT 303-Hospitality Law and Ethics

HMGT 306 FINANCIAL MANAGEMENT AND PLANNING - 3 semester hours  F, Sp

ELECTIVE: 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:      NBAC 201 Accounting for Non-Business Majors

HMGT 310 SECURITY AND LOSS PREVENTION MANAGEMENT - 3 semester hours  F, Sp

ELECTIVE: 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 Hospitality Application Technology, HMGT 203 Lodging Management,    HMGT 301 Lodging

                            Operations Management

HMGT 311 PROFESSIONAL DEVELOPMENT - 1 semester hour  Sp

This is the third in the series of courses designed to provide exposure to the competencies required for success in the hospitality industry.  They will focus on improvement of the “soft skills” of the undergraduate in preparation for careers in the industry.  Includes, but is not limited to, professional conduct, guest lecture series, social etiquette, community service, dress code, student presentations. Community service project, hospitality operations analysis, professional association membership required.  This section is offered in the second semester of the junior year.

Prerequisites:     HMGT 211 Professional Developments

HMGT 320 TOURISM DEVELOPMENT - 3 semester hours Sp

ELECTIVE: 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 Tourism Management, ECON 210 Principles of Microeconomics


HMGT 321 SERVICE MANAGEMENT - 3 semester hours  F, Sp

ELECTIVE: 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.

Prerequisites:     HMGT 203 Lodging Management, HMGT 301 Lodging Operations Management

HMGT 322 MEAL MANAGEMENT - 3 semester hours  F

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.

 Prerequisites:    HMGT 107 Food Sanitation and Safety, HMGT 221 Principles of Food Preparation                          

HMGT 324 Introduction to Beverage Service - 3 semester hours   F, Sp

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 offsite locations.

Prerequisites:     HMGT 221 Principles of Food Preparation, HMGT 304 Food and Beverage Control, HMGT 322 Meal Management 

HMGT 325 CULTURE AND CUISINE - 3 semester hours   F, Sp

ELECTIVE: 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.

Prerequisites:     HMGT 221 Principles of Food Preparation, HMGT 322 Meal Management 

HMGT 326 GARDE MANGER - 3 semester hours  F, Sp

ELECTIVE: 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 Food Sanitation and Safety, HMGT 221 Principles of Food Preparation

HMGT 330 INTERNATIONAL HOSPITALITY MANAGEMENT - 3 semester hours  F

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 Tourism Management, HMGT 203 Lodging Management, HMGT 300 International StudyTour

HMGT 333 QUALITY MANAGEMENT - 3 semester hours  F, Sp

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 Hospitality Application Technology, HMGT 203 Lodging Management, HMGT 301 Lodging Operations Management.

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