The Hospitality Management curriculum prepares individuals to understand and apply the administrative and practical skills needed for supervisory and managerial positions in hotels, motels, resorts, inns, restaurants, institutions, and clubs.
Course work includes guest services, leadership, management, restaurant operations, lodging operations, marketing, sanitation, food preparation, food and beverage management and other critical areas.
Graduates should qualify for management or entry-level supervisory positions in food and lodging operations, including restaurants, foodservice, beverage service, catering, front office, reservations and housekeeping. Opportunities are also available in product services, and technology support and sales.
Class Hours 13 | Lab Hours 10 | Credit Hours 18
Class Hours 12 | Lab Hours 4 | Credit Hours 14
Class Hours 13| Lab Hours 4|Work Experience 10 | Credit Hours 16
Class Hours 15 | Lab Hours 2 | Work Experience 10 | Credit Hours 17
Additional Curriculum Notes
- The Humanities/Fine Arts elective can be satisfied by completing one of the following: ART 111 , COM 231 , ENG 231 , ENG 232 , ENG 241 , ENG 242 , MUS 110 , MUS 112 , PHI 215 , PHI 240 , REL 211 , REL 212 .
- The Social/Behavioral elective can be satisfied by completing one of the following: ECO 251 , ECO 252 , HIS 111 , HIS 112 , HIS 131 , HIS 132 , POL 120 , PSY 150 , SOC 210 , SOC 225 .