Bachelor Degrees


Hospitality Management

Academic Program Mission Statement:
The Bachelor of Science in Hospitality Management prepares students for leadership and management roles in the growing hospitality industry, as well as for graduate study. The curriculum provides a theoretical and practical foundation in hospitality management, balancing core educational requirements with in-depth business and professional courses. Students will explore all aspects of the hospitality industry, including organization and staffing, accounting and industry regulations. The program places strong emphasis on the value of customer service, whether the focus is on hotel operations, dining services, convention/meeting planning or overall management policies. Internships offer students the opportunity to apply their knowledge in a professional environment while gaining valuable industry experience.


Concentration in Hotel & Restaurant Management

Academic Program Mission Statement:
The hospitality industry, one of the largest in the world, continues to grow and dominate the global marketplace. It is comprised of many segments – lodging operations, restaurant operations, event planning, gaming, entertainment, conventions and meetings and destination activities. Successful hospitality businesses are built on proven business management and quality guest service principles and practices. This degree prepares students with the interpersonal, conceptual and technical skills the industry requires for successful enterprises. The comprehensive curriculum, emphasizing principles of social responsibility and ethical decision making, includes career-shaping internships which prepare students to succeed in a multitude of venues including hotels, casinos, clubs, cruise lines, conference centers, entertainment centers, resorts and food service operations.

Program Student Learning Outcomes:

  1. Understand the interpersonal, conceptual and technical skills needed to work in the diverse service industry in a global marketplace. 
  2. Demonstrate knowledge of the operational fundamentals of the hospitality industry. 
  3. Retrieve, understand, critique and apply relevant information for maximizing revenue, profit and occupancy in the hospitality field. 
  4. Display the ability to communicate pertinent hospitality information to multiple stakeholders – employees, guests, suppliers and government as a means of motivating employees and disseminating information. 
  5. Practice ethical behavior, social awareness and professional conduct in managing hospitality operations. 

Recommended Course Sequencing:
Please see course descriptions for prerequisites. All Courses are 3 credits unless otherwise indicated.

FIRST YEAR
CS117 Applications and Presentations or Elective *
EN105 Advanced English Composition *
EN206 Introduction to Literature
FS102 Food Concepts for Hospitality
HR 102 Front Office Operations
HR103 Introduction to Hospitality Management
HU100 Foundations of Liberal Arts **
HU103 World Civilization (Modern)
MH201 College Algebra or MH203 Survey of Math *
PS101 Introduction to Psychology or SS107 Introduction to Sociology

SECOND YEAR
AC101 Principles of Financial Accounting
AC102 Principles of Managerial Accounting
HR203 Sales for the Hospitality Industry
HR210 Convention Management
HR299 Hotel and Restaurant Internship I or 200-level (or higher) Hospitality Elective
HU135 World Religions or HU152 Introduction to Philosophy
MN201 Human Resources Management
Arts and Science Elective
200-level (or higher) Hospitality Management Elective
Elective

THIRD YEAR
FS201 Food, Beverage, and Labor Controls
HR310 Global Aspects of Hospitality Management
HR341 Special Events Management
MN325 Organizational Theory and Behavior
MN410 Leadership and Teamwork
SS305 Global Issues
Laboratory Science Elective (4 credits)
200-level (or higher) Humanities, Psychology, or Social Science Elective
Electives (2)

FOURTH YEAR

CU304 Wines and Spirits
HR355 Service Management for Hospitality
HR405 Seminar on Hospitality Issues
HR410 Revenue Management
HR415 Legal Issues in Hospitality Management
HR499 Hotel and Restaurant Internship II or HR498 Hotel Management Case Study Thesis or 300-level (or higher) Hospitality Elective
HU305 Ethics
200-level (or higher) Literature Elective
300-level (or higher) Elective
Elective


Total Credits Required For Graduation: 121

* by placement
** If you have 15 or more accepted transfer credits, you may replace HU100 with an Arts and Science elective.



Concentration in Meeting, Convention and Event Planning

Academic Program Mission Statement:
Graduates with this degree will possess the interpersonal and organizational skills needed to position themselves as competent professionals in the meetings and events industry. This innovative curriculum prepares students to work for hotels, travel agencies, convention and conference centers, resorts, professional associations or individual corporations. Two career-shaping internships will allow students to position themselves in strategic partnerships in hospitality corporations or in their own entrepreneurial enterprise. Job opportunities in the growing meetings and events industry are best for students with a Bachelor's degree in this field.

Student Learning Outcomes:

  1. Understand the profile and economic significance of the global meetings and events industry.
  2. Comprehend the components of planning and producing a meeting, conference, exposition or special event.
  3. Apply various communication strategies and technology tools used in communication between the buyers and the suppliers throughout the planning process.
  4. Evaluate information from scholarly journals, professional publications, and current thought leaders using critical thinking and problem solving skills.
  5. Demonstrate moral reasoning in resolving the ethical issues relevant to the meetings and events industry.
  6. Recognize the environmental impact of meeting and events and the associated responsibilities of meeting and event planners.

Recommended Course Sequencing:
Please see course descriptions for prerequisites. All Courses are 3 credits unless otherwise indicated.

FIRST YEAR
CS117 Applications and Presentations or Elective *
EN105 Advanced English Composition *
EN206 Introduction to Literature
HR103 Introduction to Hospitality Management
HR210 Convention Management
FS102 Food Concepts for Hospitality
HU100 Foundations of Liberal Arts **
HU103 World Civilization (Modern)
MH201 College Algebra or MH203 Survey of Math *
PS101 Introduction to Psychology or SS107 Introduction to Sociology

SECOND YEAR
AC101 Principles of Financial Accounting
AC102 Principles of Managerial Accounting
FS212 Catering Management
HR203 Sales for the Hospitality Industry
HR299 Hotel and Restaurant Internship I or 200-level (or higher) Hospitality Elective
HU135 World Religions or HU152 Introduction to Philosophy
MN201 Human Resources Management
Arts and Science Elective
200-level (or higher) Hospitality Management Elective
Elective

THIRD YEAR
FS201 Food, Beverage and Labor Controls
HR341 Special Events Management
HR350 Wedding and Social Events Planning
MN325 Organizational Theory and Behavior
MN410 Leadership and Teamwork
SS305 Global Issues
Laboratory Science Elective (4 credits)
200-level (or higher) Humanities or Psychology or Social Science Elective
Electives (2)

FOURTH YEAR

HR352 Trade Show and Expositions Operations
HR410 Revenue Management
HR 15 Legal Issues in Hospitality Management
HR420 Event Design and Décor
HR440 Event Production, Logistics and Technology
HR495 Seminar on Meeting, Convention and Event Planning Issues
HR499 Hotel and Restaurant Internship II or HU498 Hotel Management Case Study Thesis or 300-level (or higher) Hospitality Elective
HU305 Ethics
200-level (or higher) Literature Elective
Elective


Total Credits Required for Graduation: 121

* by placement
** If you have 15 or more accepted transfer credits, you may replace HU100 with an Arts and Sciences elective.

Note: Successful completion of the Serv Safe Certification is required for graduation from this program.