Hospitality Industry Management (BS)

Program Educational Goals

Identify, analyze, and resolve problems and communicate the solutions in hospitality industry settings.
Value the significance of people to the hospitality business enterprise.
Apply technology solutions in hospitality operations.
Develop an entrepreneurial mindset pertinent to the hospitality industry.
Effectively communicate knowledge and ideas in an increasingly global hospitality marketplace.
Evaluate the legal, economic, ethical, environmental, and socio-cultural effects of hospitality business decisions.
Explain the importance of data and analytics in the hospitality industry.
Employ data driven solutions in the hospitality industry in to enhance yield and subsequently improve operational efficiency and service effectiveness.
Evaluate the feasibility of new and existing hotels using contemporary modeling techniques used in hospitality industry settings.

Four Year Plan

Please refer to the Four-Year Plan for departmental recommended path toward graduation.

University Requirements:

ENGL 110 - First-Year Writing (C- minimum)
First Year Seminar (FYS) (0-4 credits)
Discovery Learning Experience (DLE) (three credits)
Multicultural Requirement (three credits)
University Breadth Requirements (C- minimum):
- Creative Arts and Humanities (three credits)
- History and Cultural Change (three credits)
- Social and Behavioral Sciences (three credits)
- Mathematics, Natural Sciences, and Technology (three credits)
Capstone Experience

Major Requirements:

Minimum grade C- in all required courses.

Foreign Language Elective (ARAB, CHIN, FREN, GRMN, GREK, HEBR, ITAL, JAPN, KORE, PORT, RUSS, SPAN or LATN (at 100 level or above) (3-4 credits)
HOSP 230 - Executive Presentations and Professional Development Credit(s): 3
or
COMM 212 - Public Speaking & Professional Presentation Credit(s): 3
ENGL 312 - Written Communications in Business Credit(s): 3
MATH 221 - Calculus I Credit(s): 3
STAT 200 - Basic Statistical Practice Credit(s): 3
MISY 262 - Fundamentals of Business Analytics Credit(s): 3

Business Core:

Minimum grade of C-.

ACCT 207 - Accounting I Credit(s): 3
ACCT 208 - Accounting II Credit(s): 3
ACCT 352 - Law and Social Issues in Business Credit(s): 3
OR
HOSP 482 - Hospitality Business Law Credit(s): 3
BUAD 306 - Introduction to Service and Operations Management Credit(s): 3
BUAD 309 - Organizational Behavior Credit(s): 3
ECON 101 - Introduction to Microeconomics Credit(s): 3
ECON 103 - Introduction to Macroeconomics Credit(s): 3
MISY 160 - Business Computing Fundamentals Credit(s): 3
OR
HOSP 187 - Hospitality Business Computing Credit(s): 3
FINC 311 - Principles of Finance Credit(s): 3
or
HOSP 311 - Financial Decision Making in the Hospitality Industry Credit(s): 3

Hospitality Industry Management Core:

Minimum grade of C- for required courses, including HOSP electives.

HOSP 180 - Introduction to Hospitality Business Management Credit(s): 3
HOSP 314 - Hospitality Entrepreneurship and Venture Creation Credit(s): 3
HOSP 380 - Management of Lodging Operations Credit(s): 3
HOSP 381 - Management of Food and Beverage Operations Credit(s): 3
HOSP 382 - Managerial Accounting and Finance in the Hospitality Industry Credit(s): 3
HOSP 448 - Data Analytics in the Hospitality Industry Credit(s): 3
HOSP 450 - Capstone: Strategic Hospitality Management Credit(s): 3
HOSP 481 - Marketing Hospitality Experiences Credit(s): 3
HOSP 487 - Hospitality and Sport Revenue Management Credit(s): 3
HOSP 495 - Hospitality Feasibility Studies Credit(s): 3 (fulfills DLE)
(6) credits of HOSP electives (cross-listed courses may apply)

Note:

The Hospitality Industry Management program requires 400 hours of paid hospitality related work experience.

Electives:

In addition, sufficient elective credits must be taken to meet the minimum credits required for the degree.

May include Military Science, Music, or Physical Education. Only two credits of BHAN 120 and four credits of MUSC courses and four credits of 100- and 200-level courses in Military Science/Air Force may be counted toward the degree. Students are encouraged to develop fluency in a second language.