Hospitality Management, BBA
The Bachelor of Business Administration in Hospitality Management degree is a rigorous program that covers all aspects of management in the hospitality industry. Graduates are prepared to enter a wide range of management positions in the lodging, food and beverage, event management, and tourism industries. The program contains a comprehensive business management curriculum that is hospitality industry-specific with a strong emphasis on communication skills. Students are exposed to various sectors within the field through internships, theory, case studies, group projects, and a broad selection of electives that provide valuable insights into operations and often lead to clear career paths upon graduation. Graduates aspire to positions of progressive responsibility within leading properties or enter into graduate programs in the same field. The degree program offers two specializations that students may choose, one in Culinary Management and the other in Tourism and Destination Management. The program level objectives for students completing the BBA in Hospitality Management are as follows:
- Demonstrate professional interpersonal communication and team building skills needed for roles within the hospitality industry.
- Apply leadership skills in problem-solving to identify, analyze and solve business problems.
- Apply classroom theory to real-world experiential settings when in the lab setting and through cooperative learning experiences.
- Develop customer service strategies and relate the importance of providing exceptional guest service to achieve guest satisfaction.
- Develop the managerial and financial skills necessary to successfully operate within the global hospitality business environment.
- Research, analyze and evaluate hospitality industry changes and trends.
Requirements
| Code | Title | Credits |
|---|---|---|
| Major-Related Courses | ||
| HP-101 | Introduction to the Hospitality & Tourism Industry | 3 |
| HP-102 | Lodging Operations Management | 3 |
| HP-111 | Restaurant Operations Management | 3 |
| HP-116 | Beverage Management | 3 |
| HP-215 | Customer Relationship Management in the Hospitality Industry | 3 |
| HP-225 | Dining Room Management | 3 |
| HP-290 | Hospitality Internship I | 3 |
| HP-310 | Sales and Marketing for Hotels and Restaurants | 3 |
| HP-315 | Managerial Accounting for Hospitality | 3 |
| HP-325 | Hospitality Law | 3 |
| HP-390 | Senior Management Apprenticeship I | 3 |
| HP-450 | Hospitality Leadership Capstone | 3 |
| AC-161 | Principles of Financial Accounting | 3 |
| MG-101 | Introduction to Business | 3 |
| MG-105 | Personal Financial Management | 3 |
| MG-211 | Introduction to Human Resource Management | 3 |
| Major Area Electives | 18 | |
| Major-Related Courses Subtotal | 66 | |
| General Education and Related Courses | ||
| IT-115 | Electronic Spreadsheet Applications | 3 |
| LA-122 | Fundamentals of Communication | 3 |
| or LA-205 | Professional Communication | |
| MA-115 | Quantitative Reasoning | 3 |
| MA-135 | Statistical Applications | 3 |
| English Credits 1 | 12 | |
| Liberal Arts Elective(s) | 12 | |
| Open Electives | 18 | |
| General Education and Related Courses Subtotal | 54 | |
| Total Credits | 120 | |
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LA-205 Professional Communication may be substituted for one English (EN) course.
Recommended Sequence
| Semester 1 | Credits | |
|---|---|---|
| HP-101 | Introduction to the Hospitality & Tourism Industry | 3 |
| EN-111 | College Writing and Critical Analysis | 3 |
| LA-122 | Fundamentals of Communication | 3 |
| LA-ELE | Liberal Arts Elective | 3 |
| MG-105 | Personal Financial Management | 3 |
| Credits | 15 | |
| Semester 2 | ||
| HP-102 | Lodging Operations Management | 3 |
| HP-111 | Restaurant Operations Management | 3 |
| EN-121 | Analytical Thinking, Writing & Research | 3 |
| MA-115 | Quantitative Reasoning | 3 |
| MG-101 | Introduction to Business | 3 |
| Credits | 15 | |
| Semester 3 | ||
| HP-116 | Beverage Management | 3 |
| HP-215 | Customer Relationship Management in the Hospitality Industry | 3 |
| AC-161 | Principles of Financial Accounting | 3 |
| EN-206 | Professional Writing and Presentation | 3 |
| IT-115 | Electronic Spreadsheet Applications | 3 |
| Credits | 15 | |
| Semester 4 | ||
| HP-225 | Dining Room Management | 3 |
| HP-290 | Hospitality Internship I | 3 |
| HP-ELE | Hospitality Management Elective | 3 |
| EN-221 or LA-205 |
Literary Criticism and Analysis or Professional Communication |
3 |
| MA-135 | Statistical Applications | 3 |
| Credits | 15 | |
| Semester 5 | ||
| HP-310 | Sales and Marketing for Hotels and Restaurants | 3 |
| HP-325 | Hospitality Law | 3 |
| HP-ELE | Hospitality Management Elective 1 | 3 |
| MG-211 | Introduction to Human Resource Management | 3 |
| Open Elective 1 | 3 | |
| Credits | 15 | |
| Semester 6 | ||
| HP-315 | Managerial Accounting for Hospitality | 3 |
| HP-ELE | Hospitality Management Elective 1 | 3 |
| LA-ELE | Liberal Arts Elective | 3 |
| Open Electives 1 | 6 | |
| Credits | 15 | |
| Semester 7 | ||
| HP-ELE | Hospitality Management Elective 1 | 6 |
| LA-ELE | Liberal Arts Elective | 3 |
| Open Electives 1 | 6 | |
| Credits | 15 | |
| Semester 8 | ||
| HP-390 | Senior Management Apprenticeship I | 3 |
| HP-450 | Hospitality Leadership Capstone | 3 |
| HP-ELE | Hospitality Management Elective 1 | 3 |
| LA-ELE | Liberal Arts Elective | 3 |
| Open Elective 1 | 3 | |
| Credits | 15 | |
| Total Credits | 120 | |
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Major Area and Open Electives should be chosen based upon advisement and area of concentration.
BBA Hospitality Management Concentrations
Concentration in Culinary Management
The Culinary Management concentration requires successful completion of 15 credits in specialized courses, as follows:
| Code | Title | Credits |
|---|---|---|
| Culinary Mangement Specialized Courses | ||
| HP-253 | Techniques of Nutritional and Healthy Cooking (lecture) | 2 |
| HP-253L | Techniques of Nutritional & Healthy Cooking (lab) | 1 |
| HP-302 | Menu Planning and Design | 3 |
| HP-412 | Entrepreneurship for Hotels and Restaurants | 3 |
| HP-435 | Catering Management | 3 |
| HP-436 | Cost Controls for Food, Beverage and Labor | 3 |
| Total Credits | 15 | |
Concentration in Tourism and Destination Management
The Tourism and Destination Management concentration requires successful completion of 15 credits in specialized courses, as follows:
| Code | Title | Credits |
|---|---|---|
| Tourism & Destination Management Specialized Courses | ||
| HP-305 | Tourism Planning & Development | 3 |
| HP-401 | Destination Marketing | 3 |
| HP-408 | Niche Tourism | 3 |
| HP-412 | Entrepreneurship for Hotels and Restaurants | 3 |
| HP-430 | Meeting and Event Management | 3 |
| Total Credits | 15 | |