The on-campus and online Bachelor’s Degree in Hospitality Management prepares you for advanced positions in the hospitality industry and equips you with greater potential for upward mobility.
The hospitality industry offers hugely different opportunities for employment to more managers than any other industry in the U.S. From small, privately owned restaurants to large, federally controlled establishments, from stand-alone motels to international hotel chains, from health care to prisons, hundreds of thousands employment and career opportunities are open to the individual with the necessary qualifications.
You will learn a thorough understanding of the requirements of the industry and the need to completely understand the varied aspects required of a manager in any hospitality situation or position.
- Sullivan University’s National Center for Hospitality Studies is in the top 20 culinary schools in the U.S. (the top one percent)
- Faculty are recognized leaders and authors within the hospitality industry
- Small, focused classes
- Reasonable short degree programs with only essential and industry important class subjects
- The many externally certified and recognized industry certificates, diplomas and certifications embedded in our degree programs
180 Credit Hours
Length: Varies depending on quarterly class load
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.
|Total Credit Hours||180|
|Business Support Courses (72 Credit Hours)|
|ACT 101||Principles of Accounting I||4|
|ACT 102||Principles of Accounting II||4|
|ACT 103||Principles of Accounting III||4|
|ACT 211||Cost Accounting||4|
|BUS 204||Introduction to Business Law and Ethics||4|
|CMM 401||Principles of Conflict Management||4|
|CMM 402||Managing Diversity||4|
|CMM 403||The Manager as Negotiator||4|
|CMM 405||Restorative Justice Philosophy and Process||4|
|COM 214||Public Speaking||4|
|CSC 118||Computer Applications I||4|
|ENG 101||Composition I||4|
|ENG 102||Composition II||4|
|ENG 204||Advanced Writing||4|
|FIN 324||Financial Management||4|
|MGT 330||Information Systems for Managers||4|
|MTH 101||College Mathematics||4|
|MTH 201||College Algebra||4|
|MTH 202||Introduction to Statistics||4|
|Hospitality Management Core Requirements (28 Credit Hours)
|HMS 301||Human Resources Development in the Hospitality Industry||4|
|HMS 304||Principles of Hospitality Management||4|
|HMS 321||Quality Service Management in the Hospitality Industry||4|
|HMS 333||International Travel and Tourism||4|
|HMS 401||Senior Seminar in Hospitality Administration||4|
|HMS 404||Marketing Hospitality Services||4|
|HMS 405||Hospitality Industry Entrepreneurship||4|
|300 or 400 Electives: ( 12 Additional Credit Hours )||12|
|Students must choose three additional 300 or 400 level courses from the Conflict Managment, Management, Marketing, Human Resource Management or Hospitality areas. Only one externship class (for a total of 4 credit hours) may be used to complete this requirement.|
|Hospitality Management Electives|
|HMS 303||Computer Applications in Hospitality|
|HMS 305||Gastronomic Tourism|
|HMS 402||Strategic Planning in the Hospitality Industry|
|HMS 411||Legal and Ethical Issues for Hospitality Management|
|General Studies Electives ( 12 Additional Credit Hours )||12|
|Students must choose three additional General Education classes, including at least one from the Humanities/Fine Arts category and one from the Social/Behavioral Science category. These classes are in addition to the required General Education classes listed in the program.|
|Free Electives (56 Additional Credit Hours)||56|
|Elective classes are selected from the associate degree in consultation with the student’s faculty advisor to balance the program in keeping with the student’s personal objectives.|
What qualities should a Bachelor of Science in Hospitality Management student have?
Students interested in managing any type of food and beverage operation in the hospitality profession should have a keen interest in logistics, customer service and most importantly, all aspects of the production and service of quality and satisfying food and beverage.
You should have the capability to lead with good organizational skills, form teams efficiently, and realize your most precious resource and the most difficult to manage is your human resource. There is a need to be fair, respectful and acknowledge differences between individuals.