Program Description/Overview
This program prepares students for careers in hospitality industry. Includes instruction in principles of operations in the travel and tourism, hotel and lodging facilities, food services, and recreation facilities industries; hospitality marketing strategies; hospitality planning; management and coordination of franchise and unit operations; business management; accounting and financial management; hospitality transportation and logistics; and hospitality industry policies and regulations.
This program consists of 48 units of lower division general education courses, and 72 units of upper division program courses.
At the current time, the program is not Title IV approved. Therefore, students enrolling in this program are not eligible for federal financial aid at this time, but may apply for private education loans through an outside lender.
Program Learning Outcomes/Goals
PLO1: Demonstrate an understanding of knowledge in different areas of hospitality management, including the application of human resources, marketing, finance, leadership and other business principles.
PLO2: Demonstrate an understanding of basic assumptions of critical thinking and apply critical thinking and problem-solving skills in the context of the hotel-restaurant management.
PLO3: Exhibit knowledge and skills in professional writing and presentation.
PLO4: Demonstrate technical and quantitative knowledge and skills relevant to business and hospitality management.
PLO5: Apply professional knowledge and skills in the context of the hotel-restaurant management.
PLO6: Demonstrate successful and ethical management of the processes required to support the hospitality industry’s goals and objectives.
PLO7: Demonstrate knowledge of a global perspective and diversity issues as related to hospitality management and apply multicultural skills to work effectively in international and multicultural teams.
Training Model
The University is dedicated to providing access to an undergraduate hospitality management program of the highest quality and relevance. Our courses are designed to provide an integrated and well-balanced theoretical- and practical-oriented approach to the study of hospitality industry operations and management. Students are encouraged to develop a strong intellectual, practical and multicultural expertise in their respective fields. The curriculum places a strong emphasis on professional development and practical application of knowledge through capstone and Internship experiences.
Internship, Practicum, and/or Dissertation Information
Students are required to participate in the internship series as part of their experiential learning within the program. The internship is designed to develop professional practice related skills in student’s program expertise through a variety of work experiences which could involve independently conducted professional projects or an internship. This is designed to provide students with in depth supervised practical learning experiences. The internship option should be done by international students after in one (1) academic year in the program. As a result, international students completing the internship courses should contact the International Students Office for details and specialized requirements.
Credit Units
Total Credit Units: 120
Total Core Credit Units: 120
Total Elective Credit Units: N/A
Total Concentration Credit Units: N/A
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