Courses

Online Service Management Courses

Create exceptional customer experiences with your Bachelor of Arts in Service Management. Your online courses include accounting, human resources, and marketing. Design service metrics and develop human capital strategies.

Your degree program consists of 11 core courses, worth 33 credits, plus a required specialization worth 12 credits. Please note that you must complete the major course requirements before you can begin your specialization. Below you will find the courses for this program, beginning with the introductory courses.

Introductory Courses
Major Course Requirements
Specializations

Introductory Courses 

All Bachelor degree-seeking students with zero (0) traditional college-level transferable credits are required to successfully complete the Student Success Orientation prior to enrolling in credit-bearing coursework. Following successful completion of orientation, students are required to successfully complete EXP 105 Personal Dimensions of Education as their first course. Students entering with twenty-four (24) or more transferable, traditional semester credits are required to successfully complete PSY 202 Adult Development and Life Assessment as their first course. PSY 202 is designed to help experienced students acclimate to the online college environment.

Student Success Orientation
The orientation is designed to provide students with a complete overview of the Ashford University experience, prepare them for success in their courses, and help them to self evaluate their readiness to succeed in an online classroom setting. Students will be instructed on Ashford University policies and the learner resources that are available to them through interactive videos and assessments. Students enrolled in orientation must successfully complete all assigned activities.

EXP 105 Personal Dimensions of Education 
This course is designed to help adult learners beginning their university studies to achieve academic success. Students will explore learning theories, communication strategies, and personal management skills. Adult learners will develop strategies for achieving success in school and work. Students will also be introduced to the University's institutional outcomes and learning resources. Effective for courses beginning January 1, 2013, and after, a minimum grade of C- is required to meet course requirements.

PSY 202 Adult Development & Life Assessment
This course presents adult development theory and links theoretical concepts of life and learning through a process of psychometric assessment and reflection. Both classical and contemporary adult development theories are examined. These theories then provide the paradigm for self-analysis and life learning, including a plan for personal, professional and academic learning. Effective for courses beginning January 1, 2013, and after, a minimum grade of C- is required to meet course requirements.

Major Course Requirements


(45 credits, all courses are 3 credits. Courses are listed in the recommended sequence.)

MGT 330 Management for Organizations
This course presents an introduction to management theory and practice, including the inter-relatedness that the planning, organizing, leading, and controlling functions play in the multicultural, technology-driven and global organizations of the 21st century. The emphasis is on the application of management theory to real-life situations in the workplace.

BUS 303 Human Resources Management
An introduction to the field of human resource management. Topics to be discussed include communication, motivation, and management of personnel. The course will include a review of current standards and practices as well as the legal environment as it pertains to the human resource field.

BUS 311 Business Law I
This course involves the study of contemporary issues of business law. The class will focus on how these legal issues influence traditional business operations, e- commerce and information technology. The course will address such topics as: business ethics, online commerce, contracts, business organizations, employment law and international law.

ACC 205 Principles of Accounting I
Introduction to the principles and procedures of general financial accounting with an emphasis on reporting to individuals outside the organization. Development of accounting reports on an accrual basis.

ACC 206 Principles of Accounting II
Primarily covers the principles of managerial accounting. Emphasis on reporting to individuals inside the organization. Major concepts include job order costing, process costing, budgets and standards, and statement analysis.

ECO 204 Principles of Microeconomics
Introduction to the theory of consumer equilibrium, market structure, and wage determination.

SRV 301 Introduction to Service Management
This course introduces management in the 'intangible industries' organization and addresses the central challenges presented by services organizations. The course also addresses the need for value creation through customers, the role of organizational leadership, and the role of services in modern society.

SRV 312 Service Operations Management
This course is an introduction to service-related operations in a variety of business sectors and is studied through the shared aspect of their service elements, drawing upon service management theory to provide the academic framework. Students are introduced to operations management principles, and study the role of the operations manager within service organizations.

SRV 340 Marketing in a Services Environment
This course is designed to provide an introduction to the general principles of marketing and an in-depth study of services marketing theory. The concepts the student learns will enable students to develop the skills appropriate in an emerging service economy. The student will be exposed to the relationship between services marketing and the consumer experience. There will be opportunities for the student to apply services marketing theory in non-profit, mass-market retail, hospitality, and restaurant enterprise environments.

BUS 401 Principles of Finance *
Basic corporate finance is presented with the emphasis on risk and return, bond and equity markets, valuation of bonds and equities, present value analysis, internal rate of return analysis, and project analysis using the weighted average cost of capital.

BUS 402 Strategic Management & Business Policy
A case-based course that discusses the set of managerial decisions and actions that determines the long-run performance of a company. The course includes environmental scanning, strategy formulation, strategy implementation, and evaluation and control.

Specializations


(12 credits each, all courses are 3 credits. Courses are listed in the recommended sequence.)

Hospitality Enterprise

SRV 332 Fundamentals of Hospitality
This course is a survey of the interrelated industries that comprise the hospitality and tourism industry. The course also introduces the student to the major concepts and components that representing the hotel, food and beverage, restaurant, recreation, theme parks, gaming, club management, convention and event planning, cruises, and tourism services industries.

SRV 333 Resort Management
This course provides an overview of resort management and operations in the context of ski, golf, gaming, and other types of resorts. The basic principles of marketing, management, and development of a resort will be covered. The course includes a review of the history of the growth of resorts in the United States, expansion of resorts worldwide, and their operations and characteristics.

SRV 423 Food & Beverage Control
This course is a study of the systems and techniques appropriate to manage food, beverage, and labor costs in restaurant and catering operations. Topics addressed include management, marketing, menu development, costs and pricing, quality assurance, production, and operational analysis.

SRV 425 Event, Meeting, & Conference Management
In this course, students learn strategies to develop meaningful, well-organized conferences, meetings, and special events. The course addresses event logistics, facilities management, event compliance with ADA and other laws/regulations, contract negotiation, labor planning, and issues with food and beverage management.

Mass-Market Retail Enterprise Management

BUS 337 Principles of Retail Management
Principles and practices used in management of retail businesses. The course covers topics such as site selection, layout, organization, staffing, positioning, customer service, promotional techniques, and all aspects of the critical buying function.

BUS 317 Introduction to Advertising
This course is designed to introduce students to the field of advertising as a promotional force with emphasis on institutions, planning, strategic practices, and tactical decisions made by advertising executives. It will also explore the various career opportunities including account executive, media buying, copywriting, production, and research.

BUS 441 Retail Pricing Management
The purpose of this course is to provide an in-depth understanding of the issues and considerations in the pricing of retail products, illustrate the role of pricing and product management in achieving strategic retail business goals, and demonstrate the link between pricing and product management within the context of the marketing mix within the marketing management process.

BUS 442 Retail Merchandising
This course addresses the central issues of retailing business while emphasizing issues related to channel options available to the final consumer. The course features concepts applied to both store based (e.g., specialty store, department store, multi-unit retail) and non-store based (e.g., Internet and catalog) retailing channels.

Non-Profit Enterprise

SOC 315 Cross-Cultural Perspectives
Culture and politics in Europe, Latin America, the Arab world, India, East Asia, and other areas are examined. Emphasis is on viewing the world from the diverse perspectives of other cultures and political systems. Topics and regions vary.

BUS 318 Organizational Behavior
This course is designed to develop the student's skills in the understanding of factors that affect how individuals and groups act and interact with one another and with management. It also looks at how organizations manage their internal environment with the aim of improving productivity, efficiency, and communications among members.

SRV 428 Non-Profit Agency Management
This course serves as an introduction to the non-profit organization and management. Discussions will focus on mission, leadership, marketing, community relations, fund development, staff supervision and professional development.

SRV 429 Fiscal Management of Nonprofit Organizations
This course examines the principles and practices of financial management in nonprofit organizations. It is designed to teach students how to use financial information in the management of nonprofit organizations. The use of case studies and applied examples intends to make the course especially practical to those working in the nonprofit environment.

Restaurant Enterprise Management

SRV 346 Introduction to Restaurant Management
Identifies the crucial elements involved in the successful operation of a restaurant and how they interrelate. Students are taken through the process of creating a concept, developing a menu, budgeting and controlling costs, staffing the restaurant, purchasing food and equipment, bar and beverage management, daily operations, and developing a restaurant marketing plan.

SRV 347 Sanitation & Safety
This course introduces the student to public health problems that relate to the hospitality industry. Topics include disease transmission through improper food handling and cooking, major types of micro-organisms, environmental conditions which encourage bacterial growth, fire prevention methods and safety, and sanitation rules and practices.

SRV 438 Menu Planning & Design
This course includes food service design concept including the menu, the location, and the type of clientele expected. Students will also demonstrate an understanding of menu layout, including selection, development, price structure, and restaurant style.

SRV 423 Food & Beverage Control
This course is a study of the systems and techniques appropriate to manage food, beverage, and labor costs in restaurant and catering operations. Topics addressed include management, marketing, menu development, costs and pricing, quality assurance, production, and operational analysis.

* Math competency must be met before taking this course.

 

If this program fits your personal and professional goals, contact Ashford University at 866.711.1700 to learn more, or request additional information.