The Bachelor of Science in Hospitality Management prepares students for management careers in hotels, restaurants, foodservice operations, convention centers, clubs, and other culinary arts businesses. The curriculum offers a broad approach to a career in the hospitality industry; students study all aspects of the industry rather than limiting themselves to any one segment. Students take classes in topics such as human resources management, organizational behavior, facilities and design management, hospitality law and foodservice financial management. Students also study ethnic and regional cuisine, sales and public relations, risk management, accounting, service management, sustainable purchasing, food service technology and information, entrepreneurship, operations and strategic management.

The program builds on the major strengths that are critical for success in hospitality management: innovative management, customer service, technology, and developing a global perspective. The program also includes an internship, a senior-level capstone class, and a senior practicum which requires students to apply all of their learned managerial and leadership skills.

Mission Statement
The mission of the Hospitality Management program is to prepare students for entry-level management positions in the hospitality industry and to provide a quality educational environment for students to become learners who possess the skills, knowledge, creativity, and ethics necessary in the rapidly changing, culturally diverse hospitality industry.

Entry-Level Career Opportunities
Graduates are prepared for entry-level management positions in restaurant, catering, hotels and other segments of the hospitality industry.