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Curriculum

The Hospitality Management program allows students to specialize in one of four areas of concentration:

  • Focuses on the management of restaurants, catering operations, and contract food service. Includes the following areas: catering management; purchasing; continental, ethnic, and regional cuisine; wine and spirits; fine dining; contract food service management; and cost controls in hospitality.

  • Focuses on the business end of the international travel and tourism business. Includes the following areas: tourism economics, conventions and trade shows, management, cultural and heritage tourism, current research in travel and tourism, and guest lecture series.

  • Focuses on the administration of hotels, resorts, and casinos. Includes the following areas: franchise management in lodging administration, hotel management strategies, resort development, hotel/restaurant architecture: history and design, hotel sales and marketing, conventions and trade shows management, and cost controls in hospitality.

  • Provides students with the managerial, technical and operational expertise that is integral to pursuing a career in the casino, entertainment and resort segments of the hospitality industry.  Classes will provide exposure to students by use of site visits, lectures and case studies.  They will focus on the conceptual and analytical tools that are important for organizational decision-making, problem solving, marketing, and strategic thinking in this topic area.

Full-time students have several options for completing their B.S. in Hospitality Management:

  • Four-year program with a six-month co-op experience
  • 2+2 transfer option for transfer students with an associate's degree (A.S. or A.O.S.) from a recognized hospitality institution

Part-time students may take part in the self-paced option, which allows students to take classes anytime day, night, and in several instances online at your own pace. On average, the evening part-time degree takes six years to complete.

Download the Major Sheet (PDF).

View the Course Descriptions.

 

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