Program Coordinator

Dr. Jill Killough, (409) 880-8663, 120 Nutrition, Hospitality and Human Services Building, jill.killough@lamar.edu

Program Educational Objectives

1. Provide instruction of a quality and scope that will qualify students to work as supervisors and managers in the hospitality industry.
2. Provide the necessary material resources, knowledge, facilities, and environment for students to obtain the marketable skills to succeed in the Hospitality industry.
3. Participate in the activities of community organizations/businesses and develop a network of professionals who act as mentors for students in their learning experiences and provide employment opportunities in the field of hospitality.
4. Encourage students’ interest and participation in scholarly research activities through group projects, independent study, and attendance at professional meetings and seminars.
5. Attract, accommodate and support a diverse student population.
6. Practice analytical and critical evaluation skills to be applied to real-life case resolution.

Program Student Outcomes

Upon program completion, graduates will be able to:

1. Critically examine, discuss, and demonstrate ethical decision-making that addresses stakeholder and organization needs.
2. Demonstrate a high level of success in applying effective group work strategies by identifying the talents and skills of individuals to deliver the best product and service to targeted customers.
3. Demonstrate proficiency in analyzing hospitality market situations and financial positions and developing proactive business plans.
4. Evaluate market conditions, customer needs, and the financial constraints and goals of a business situation in order to successfully position products and services in the market.
5. Integrate practical and content knowledge and professional work attitudes in their applied field of practice.
6. Apply general hospitality standards such as great service at a reasonable price in a designated period of time in any hospitality context.
7. Mindfulness of using relevant and sensitive principles and tactics to address ethics– and diversity-based industry issues

Curriculum

The philosophy that underpins Lamar University's (LU) Hospitality Administration program is meant to provide students with both technical- and content-based learning opportunities. The current undergraduate curriculum builds a knowledge and skill base that is rooted in everyday operational skills as well as managerial skills such as problem-solving and real-life accountability. Given the scope of the industry, students are exposed to a wide range of courses emphasizing everything from lodging and food and beverage management to event planning and meeting management to facilities management and tourism. Management courses in law, organizational behavior, human resources, marketing, and accounting are taught from a hospitality perspective so that students learn the unique challenges of the industry.