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About This Program
Build your managerial knowledge of global hospitality enterprises with a bachelor of hospitality management from American Public University (APU).
APU’s online hospitality degree hones your practical understanding of marketing, HR, law, ethics, revenue management, leadership, and strategic planning. It also enables you to strengthen your research, critical thinking, and writing capabilities. You have the option of completing an internship to apply your learning to real-world experiences.
A bachelor’s degree in hospitality management is often sought by those with professional interests in managing or owning a restaurant, event planning, lodging and travel destination roles, and tourism.
Faculty draw from their own hospitality industry experience in this Accreditation Council for Business Schools and Programs-accredited program.Â
What You Will Do
- Show how marketing, law, revenue management, and strategic planning principles can be applied to achieve hospitality service excellence
- Evaluate how political, economic, and social issues impact food service, lodging, and travel and tourism industries
- Apply strategic management principles to accomplish hospitality operational goals
- Understand the unique characteristics that shape the business of hospitality management
Degree at a Glance
Accredited
ACBSP® is a registered trademark of the Accreditation Council for Business Schools and Programs.
Number of Credits
120
Cost Per Credit
$360 | $250*
$324**
$324**
Courses Start Monthly
Online
-
Want to Learn More?
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Program Requirements Printable Catalog Version
Students must choose a concentration for this degree program:
This concentration introduces big data analytics for hospitality management professionals in general terms which can be applied to hospitality organizations. Students will analyze, evaluate, and organize data to facilitate problem solving and decision making in areas where data is collected and utilized. Students will focus on the analysis methods used within the hospitality industry in order to make financially sound business decisions to focus on financial outcomes.
Objectives:
Upon successful completion of this concentration, the student will be able to:
- Integrate various business analytics tools and statistical analysis methods to assist in problem solving and business decision making.
- Implement Excel-based models to process and analyze business data.
- Develop policies and procedures for controlling the purchasing function in the hospitality industry.
- Analyze the value of various financial analyses to test the effectiveness of control systems.
- Evaluate the quality of revenue management decision making as applied to the hospitality industry.
- Construct revenue management strategies to assemble a customer-centric plan that would improve profits, despite varying economic conditions.
Must take all courses for this section.
Course ID: 4592
|
This course is designed to provide a foundational knowledge in analytics, and how it is used in business to strengthen the decision-making process. As technology has changed the landscape of business processes, it has also created a necessity for decision-makers to have the ability to use various tools to create, manipulate, and report data. Students will learn operational statistical theories, software options to work with data, and begin to integrate concepts into objective decision-making.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 4593
|
This course is designed to provide a intermediate knowledge in analytics, and how it is used in business to strengthen the decision-making process. Students will focus on managerial level of statistical methods, advanced Excel functionality, and continue to work on applying concept to strengthen the ability to integrate concepts into objective decision-making processes. (Prerequisite: BUSN250)
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 4594
|
This course is designed to lead students through various projects and business problem scenarios to enable them to apply concepts learned to quantify elements of alternative elimination, assess data pertinent to the overall decision-making process, and to gain and understanding of the different business functions and how data is used differently in each area. This course requires Microsoft Excel® 2010 or higher. (Prerequisite: BUSN350)
Microsoft Excel® is a registered trademark of Microsoft Corporation.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 2908
|
A study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in additions to specifications for all items.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 5021
|
This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 4342
|
This course examines principles and tactics in revenue management for the hospitality industry. It is designed to equip students with the knowledge and skills to optimize pricing strategies and enhance perceived value in the hospitality sector. Through a combination of theoretical principles, relevant calculations, and data analysis, students will learn to assess market trends, develop dynamic pricing models, and implement effective revenue strategies.
Course ID: 3291
|
This is an interactive course designed to help students achieve a greater understanding of the statistical methods and models available to analyze and solve the wide variety of problems encountered in business, science, medicine, education, the social sciences, and other disciplines. Successful completion of this course will provide students with a working knowledge of the principles of both descriptive and inferential statistics, probability, averages and variations, normal probability distributions, sampling distributions, confidence intervals, statistical hypothesis tests, and correlation and regression analyses. The emphasis of the course will be on the proper use of statistical techniques and their application in real life -- not on mathematical proofs. This course will use Microsoft Excel for some of the work. Students should have a basic familiarity with Excel and have access to this software application. MATH120 is the recommended mathematics general education course for students who will be required to take additional statistics courses such as MATH302 Statistics as part of their program of study. (Prerequisites: MATH110, MATH111, MATH120, or MATH225)
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
| 05/25/26 - 10/30/26 | 11/02/26 - 12/27/26 | Fall 2026 Session I | 8 Week session |
| 06/29/26 - 12/04/26 | 12/07/26 - 01/31/27 | Fall 2026 Session D | 8 Week session |
Examines current trends, issues, and challenges in the food service industry, such as the layout, design, equipment, and human engineering involved in a food service facility. Topics include cost control, dietary guidelines, table service, and the history and culture of wine.
Objectives:
Upon successful completion of this concentration, the student will be able to:
- Examine and discuss the leading issues associated with food service in the 21st Century including food service trends, issues, and challenges.
- Design and implement cost control systems as they relate to foodservice operations.
- Incorporate industry standards to inform decisions related to safe and efficient food service operations.
Choose 21 credit hours from this section.
Course ID: 2905
|
Introduction to the principles of the food and beverage management; attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.
Course ID: 2907
|
A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. (Prerequisite: HOSP100)
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 2908
|
A study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in additions to specifications for all items.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 5021
|
This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 3995
|
An introduction to basic nutrition concepts and concerns in relation to food preparation and service in the hospitality industry. Students are introduced to nutrition and dietary guidelines and the connection to healthy life styles and prevention of health issues.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 2959
|
Study of wine manufacturing, quality criteria, and sensory standards for both U.S. and international wines; topics include history of wine in society, selection of wine for specific meals, and wine variations. Opportunities for students to purchase different types of wine and participate in evaluative tasting techniques are presented; however, alternatives are available for students that choose not to, or may not legally, consume alcoholic beverages.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 2881
|
Supervisors are the first line of leadership. This course provides an overview of supervision in the workplace. Students will explore concepts and skills on how supervisors can improve their skill set for their scope of responsibilities (i.e. goal setting, problem-solving, staffing, conflict management and development of employees).
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Provides a thorough overview of the meeting, exposition, and convention industry, including the environmental concerns involved in event management. Courses cover industry organizations, such as convention bureaus, as well as emergency preparedness, liability and insurance, and the use of technology.
Objectives:
Upon successful completion of this concentration, the student will be able to:
- Apply the steps involved in planning meetings and special events.
- Evaluate the administration and logistics of a given event scenario.
- Explain the environmental concerns involved in managing an event.
- Analyze elements of a client culture affecting meeting and event planning.
Must take all courses for this section.
Course ID: 4118
|
A thorough explanation of the lucrative meeting and convention industry and its function in the travel and tourism sector. An overview of the meeting, exposition, and convention businesses, that covers the history of these businesses and the economic value they represent to a destination. Course will include a broad brush of the organizations that support this segment, such as convention bureaus, destination management companies and meeting planners.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
Course ID: 4117
|
A practical insight into servicing different kinds of meetings and conventions, the types of organizations that stage such events, and the people who hold the key to site selection, and implementation is the focus. Convention management is presented in a way that prepares the student for real-world experiences in planning, selling and servicing meetings and conventions.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 2940
|
A study of business travel and conference management in the multi-billion dollar industry is covered from the international down to the local level. Discussions focus on best practices, strategies, and customer perspectives that differ for business vs. leisure travel, leading organizations in the business and conference hospitality industry, issues of liability and insurance, and other factors implicit in effectively managing and providing services to be competitive in this industry.
Course ID: 4345
|
Focuses on identifying and evaluating technology by type and utility to assess how technology influences the guest experience and operations management. Interconnected components of a system, data gathering and analysis, utility, and ease of use are examined though class reading, group discussion, and assessments.
Course ID: 2986
|
Focus is on advanced techniques and skills for Hospitality Management Professionals to ensure effective and efficient management within the Tourism and Hospitality Management industries. Standards and expectations for restaurant owners, hotel and tourism managers and meeting and event planners are addressed. Price points, product development, tips and marketing techniques that restaurants, hotels, tourism organizations and event planners employ to enhance the customers’ experience are addressed.(Prerequisite: HOSP100)
Course ID: 4368
|
This course introduces procedures to manage facilities and risks specific to the events industry. Current knowledge in risk management is needed to protect guests from safety hazards and firms from loss of profits specific to this unique sector of hospitality. Topics covered include: health and safety, loss prevention and security, emergency preparedness and safeguards, program design and site management. (Prerequisite: HOSP 100)
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 4349
|
Introduces tourism development as a process with its own organizational structures and its own responses to the economic cycle of supply and demand. Cultural environments and their influence are discussed.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Explores and evaluates essential topics in the lodging and tourism industries and their contribution to a global economy. Includes marketing concepts, legal issues, revenue management, service quality, technology, and career options in the hospitality industry.
Objectives:
Upon successful completion of this concentration, the student will be able to:
- Describe the makeup and size of the lodging and tourism industries and how they contribute to a global society.
- Explain the interrelationship and the importance of cooperation between visitors bureaus and lodging facilities locally and globally.
- Describe laws associated with lodging and tourism management.
- Demonstrate understanding of revenue management concepts and the importance of budgeting and forecasting.
- Summarize career opportunities in the lodging and tourism segments.
Choose 21 credit hours from this section.
Course ID: 2908
|
A study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in additions to specifications for all items.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 5021
|
This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 4280
|
A comprehensive look at the output, employment, exports, investments and taxation emanating from the immediate providers of travel and tourism products and services
Course ID: 4117
|
A practical insight into servicing different kinds of meetings and conventions, the types of organizations that stage such events, and the people who hold the key to site selection, and implementation is the focus. Convention management is presented in a way that prepares the student for real-world experiences in planning, selling and servicing meetings and conventions.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 2951
|
Focuses on the understanding of how hotels are managed from the rooms’ perspective. Managerial aspects of the front of the house departments/divisions and the back of the house departments/divisions are to ensure efficient lodging operations; topics include the overview of the lodging industry, housekeeping, front office, PBX, reservations, revenue management, forecasting, budgeting, inventory management, service, ethics, and technology.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
Course ID: 2940
|
A study of business travel and conference management in the multi-billion dollar industry is covered from the international down to the local level. Discussions focus on best practices, strategies, and customer perspectives that differ for business vs. leisure travel, leading organizations in the business and conference hospitality industry, issues of liability and insurance, and other factors implicit in effectively managing and providing services to be competitive in this industry.
Course ID: 4342
|
This course examines principles and tactics in revenue management for the hospitality industry. It is designed to equip students with the knowledge and skills to optimize pricing strategies and enhance perceived value in the hospitality sector. Through a combination of theoretical principles, relevant calculations, and data analysis, students will learn to assess market trends, develop dynamic pricing models, and implement effective revenue strategies.
Course ID: 4345
|
Focuses on identifying and evaluating technology by type and utility to assess how technology influences the guest experience and operations management. Interconnected components of a system, data gathering and analysis, utility, and ease of use are examined though class reading, group discussion, and assessments.
Course ID: 2986
|
Focus is on advanced techniques and skills for Hospitality Management Professionals to ensure effective and efficient management within the Tourism and Hospitality Management industries. Standards and expectations for restaurant owners, hotel and tourism managers and meeting and event planners are addressed. Price points, product development, tips and marketing techniques that restaurants, hotels, tourism organizations and event planners employ to enhance the customers’ experience are addressed.(Prerequisite: HOSP100)
Course ID: 4349
|
Introduces tourism development as a process with its own organizational structures and its own responses to the economic cycle of supply and demand. Cultural environments and their influence are discussed.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Must take the following in this Section:
Course ID: 5037
|
Information and Digital Literacy is designed to provide students with sustainable and usable skills essential to success in both academic and professional settings. Students will learn best practices to locate and evaluate sources, and effectively communicate using digital literacy to become proficient 21st century learners.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
| 05/25/26 - 10/30/26 | 11/02/26 - 12/27/26 | Fall 2026 Session I | 8 Week session |
| 06/29/26 - 12/04/26 | 12/07/26 - 01/31/27 | Fall 2026 Session D | 8 Week session |
Course ID: 4951
|
Martin Luther King, Jr, said, “If you can’t fly, then run. If you can’t run, then walk. If you can’t walk, then crawl. But whatever you do, you have to KEEP MOVING.” Making Writing Relevant is a composition course that will definitely keep you moving. It is not merely a required course; it is the type of course you will want to take because it moves you onto the path to success. Over eight-weeks, we will help you learn the most important components of a successful writer-communicator. We will teach you how to research properly, knowing you will need this skill in every course you take here at APUS and also in interactions in your professional and personal life. We will teach you the formatting style you will use in your field. We will provide a supportive community to strengthen and encourage you, and by the end of this nearly-all-you-need-to-know-about-writing course, you will be able to fly.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
| 05/25/26 - 10/30/26 | 11/02/26 - 12/27/26 | Fall 2026 Session I | 8 Week session |
| 06/29/26 - 12/04/26 | 12/07/26 - 01/31/27 | Fall 2026 Session D | 8 Week session |
Must take all courses for this section.
Course ID: 2884
|
Hospitality Management is the largest service industry in the world. This course is an overview of the basis dimensions of professionalism, customer service, and sustainability to the major areas of hospitality management, and segments of travel and tourism. The background and historical development of the hospitality industry and its component areas are presented; employment opportunities and trends in each area are discussed.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 2885
|
An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed. (Prerequisite: HOSP100)
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 4282
|
Key accounting concepts and the selective application of their most effective strategies and tactics are mission critical factors for most hospitality operations. Students complete financial statements and analysis using sound accounting principles, preparing them for real-world, hands-on managerial accounting in a hospitality setting. Revenue management and dynamic pricing, accounting for hospitality operations, and profitability indexes are introduced.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 3993
|
Focus is on fundamental laws, rules, and regulations applicable to the hospitality industry regarding rights and liabilities of innkeepers and restaurant operators. Case studies will be used to provide additional learning opportunities specific to hospitality.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 2941
|
A comprehensive review of marketing in the hospitality industry; restaurants, hotels, planned play, theme parks and convention centers, based upon customer satisfaction and the customer’s perspective. Students will identify best practices in marketing, analyze the market, and assess consumer behavior, offerings, price, and promotion strategies.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 4344
|
Focus is on the leadership role, people management, interpersonal skills and attention to quality in hospitality organizations.
Course ID: 4115
|
The focus is on service delivery and methods for implementation and improvements within the service delivery process. Special emphasis will be placed on management and supervision techniques in service quality along with steps in critical evaluating and implementing a quality service plan within hospitality based organizations.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 4120
|
This introductory course focuses on the concepts and methods of managing human capital in an organization. Students will have the opportunity to explore human resource fundamentals by discussing practices in the selection, training, job analysis, evaluation, wage setting, incentive principles, merit rating, job efficiency, and labor/employee relations of human resources as applied to various types of organizations.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 4121
|
Students taking this course should not take RTMG150. This course is designed to provide students with an overview of the challenges that arise for managers in organizational settings and to provide an introduction to the concepts and theories that can be useful in facilitating organizational effectiveness. Students will have the opportunity to review and critique the latest research on obstacles facing the modern workplace, motivation of employees, organizational justice, and implementing the best systems, processes and procedures for efficient workflow.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Course ID: 3287
|
With all of the cases regarding corruption, scandals and unethical behavior in businesses, how does one do the right thing? This course explores the moral and ethical responsibilities of managers and their direct reports. Topics of discussion include organizational justice, human resource practices (i.e. employee selection, salary administration, employee relations), and corporate/social responsibility.
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 02/23/26 - 07/31/26 | 08/03/26 - 09/27/26 | Summer 2026 Session I | 8 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 11/28/26 | Fall 2026 Session B | 8 Week session |
Select any courses that have not been used to fulfill major requirements. Credits applied toward a minor or certificate in an unrelated field may be used to fulfill elective credit for the major.
Must take all courses for this section.
Course ID: 2998
|
The 16-week Senior Seminar is the final course for the BA in Hospitality Management. Students fulfill the requirements by obtaining an internship in their selected concentration. Students obtain an internship that consists of 80 hours of work over the 16 weeks in a self-selected and instructor approved hospitality environment (hotel, restaurant, convention center, etc.). Students will apply insights and learning from the classes and obtain real-time work experience. Students are required to keep a journal or log during the internship capturing questions, insights, and learning from the experience. Upon completion of the practicum students will write a final 10 page integrative paper drawing upon literature and insights to support and enhance their practicum experience. For those students who do not obtain an internship, they can fulfill the requirements by writing a 30-page, instructor-approved, research paper that is connected to a real organizational issue. See syllabus for further information. (Prerequisite: Completion of a minimum of 105 hours towards your program)
| Registration Dates | Course Dates | Session | Weeks |
|---|---|---|---|
| 01/26/26 - 07/03/26 | 07/06/26 - 10/25/26 | Summer 2026 Session A | 16 Week session |
| 02/23/26 - 07/31/26 | 08/03/26 - 11/22/26 | Summer 2026 Session K | 16 Week session |
| 03/30/26 - 09/04/26 | 09/07/26 - 12/27/26 | Summer 2026 Session C | 16 Week session |
| 04/27/26 - 10/02/26 | 10/05/26 - 01/24/27 | Fall 2026 Session A | 16 Week session |
| 05/25/26 - 10/30/26 | 11/02/26 - 02/21/27 | Fall 2026 Session K | 16 Week session |
| 06/29/26 - 12/04/26 | 12/07/26 - 03/28/27 | Fall 2026 Session C | 16 Week session |
Admission Requirements
- All APU undergraduate programs require a minimum of a high school diploma or equivalent (i.e., GED). Please read all undergraduate admission requirements before applying to this program and be prepared to submit the required documentation.
- There is no fee to complete the APU admission application for this program. View steps to apply.
Need Help?
Selecting the right program to meet your educational goals is a key step in ensuring a successful outcome. If you are unsure of which program to choose, or need more information, please contact an APU admissions representative at 877-755-2787 or [email protected].
Quality Education Should Be Affordable
So you can focus on the opportunities ahead, without the financial burden of more expensive schools who are not as invested in your success. Learn more about paying for school.
Consumer Information
Disclosures
Maryland Residents learn more about costs, completion rates, median debt, and more.
1The University reserves the right to accept or deny credits according to policies outlined on our University website. Please see the University's transfer credit policy webpage for complete information.
*Cost Per Credit Hour
The Preferred Military Rate is $250 per credit hour for undergraduate and master's-level courses. This rate is available to all U.S. active-duty servicemembers, National Guard members, Reservists, and military families, including parents, spouses, legal partners, siblings, and dependents.
See all military student benefits.
Cost of Attendance
Learn more about American Public University's cost components and full cost of attendance.
