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Hospitality Management, Bachelor of Arts – Concentration in Hotel and Restaurant Management

The mission of the Bachelor of Arts in Hospitality Management is to allow students to build on a core of knowledge gained through the associate’s degree in hotel and restaurant management, advanced culinary arts, baking and pastry arts, or equivalent to develop the management skills needed for successful operation of a hospitality-related business. This program requires culinary and baking students to purchase a culinary kit and chef uniform from the University. Students are required to pass the ServSafe exam or possess a food handler’s license during introductory culinary courses.

Two + Two Option Available: At the completion of all lower level requirements, students are awarded the Associates of Applied Science degree. The requirements for the Bachelor of Arts in Hospitality Management program are split into lower and upper-level courses. The majority of the students prefer this option because it allows them early entry into the job market.

At the end of the program, students are able to:

  • Demonstrate management theories and applications pertaining to the hospitality industry.
  • Discuss the importance of teamwork and respecting opinions, feelings, and values of others.
  • Understand a variety of computer applications in providing hospitality services.
  • Analyze the theories and principles of guest service management and etiquette practices used in the hospitality industry.
  • Apply the principles of supervision and management.

This program typically takes 65 months to complete for part-time enrollment and 32 months to complete for students enrolled full-time.

Required courses for BA Hospitality Management (10 core, 15 concentration, 3 elective, 12 arts and sciences) = 40 courses or 180 credit hours

Core Requirements (10 courses or 45 credits)

BUS 310Introduction to Financial Management

4.5
BUS 325Entrepreneurial Leadership

4.5
BUS 405Business Law: Legal Environment for Busi

4.5
BUS 415Organizational Theory and Development

4.5
HOS 310Beverage Operations Management

4.5
HOS 320Hospitality Marketing

4.5
HOS 330Food and Beverage Controls

4.5
HOS 355Catering Management

4.5
HOS 440Hospitality Facilities Mgmt & Design

4.5
HOS 490Hospitality Capstone

4.5

Hotel and Restaurant Management Concentration Requirements (15 courses or 67.5 credits)

BUS 112Principles of Accounting I

4.5
BUS 120Sales and Marketing

4.5
BUS 135Principles of Management

4.5
BUS 220Business Communications

4.5
HOS 105Analysis of the Hospitality Industry

4.5
HOS 110Food and Beverage Management

4.5
HOS 120Front Office Procedures

4.5
HOS 125Housekeeping Management

4.5
HOS 230Special Events Planning

4.5
HOS 245Event Management

4.5
HOS 250Hospitality Resort Tourism

4.5
HOS 255Customer Service

4.5
HOS 270Hospitality Supervision

4.5
HOS 271Hotel and Restaurant Externship I

4.5
SCI 115Introduction to Computer Literacy

4.5

Elective Courses (choose 3 courses or 13.5 credits)

 
BAK
courses approved by the advisor
BUS 100Introduction to Business

4.5
BUS 112Principles of Accounting I

4.5
BUS 122Principles of Accounting II

4.5
BUS 135Principles of Management

4.5
BUS 425Diversity in the Workplace

4.5
CUL
courses approved by the advisor
HOS
courses approved by the advisor

Arts and Sciences Requirements (12 courses or 54 credits)

See Arts and Sciences section