Hospitality Management

  • HOSP

    What is Hospitality Management?

    The Bachelor of Business Administration in Hospitality Management program is designed to prepare students for employment in the growing field of hospitality defined broadly as hotels, restaurants, convention and exposition centers, theme and amusement parks etc. Based on a business core foundation, the hospitality program prepares students with a strong business curriculum, experience in the hospitality industry, and content courses that cover key areas of hospitality business. The curriculum lies at the intersection of service management and analytics, through courses in guest service management, revenue management, and strategic analytics in hospitality. In the age of Big Data, the prospective program aims to equip students with skills to analyze and interpret how external and internal factors influence decision making in hospitality enterprises, and thereby impact  organizational performance.

    Coles College of Business

    Learn More About Hospitality Management

    Admission Requirements


    Students may initially declare an "-Interest" based major in this subject, but must still meet additional requirements to be formally accepted into the degree program.

    Before a business major can be admitted to the Coles College Undergraduate Professional Program and enroll in any upper-division business courses (3000-4000 level), she or he must meet the Coles Sophomore GPA Requirement. This involves earning an Adjusted GPA of 3.00 or greater for the following seven courses:

    • ACCT 2101 Principles of Accounting I
    • ACCT 2102 Principles of Accounting II
    • ECON 2106 Principles of Microeconomics
    • ECON 2105 Principles of Macroeconomics
    • ECON 2300 Business Statistics
    • IS 2200 Information Systems & Communications
    • BLAW 2200 Legal and Ethical Environment of Business

    Students should also take BUSA 2150. Successful completion of this course is a requirement for admission to the Coles Undergraduate Professional Program 

    Special General Education Requirements


    Area A2: Students must take either MATH 1111, MATH 1113, or MATH 1190.

    Sample Classes


    • This survey course provides students with an understanding of the hospitality industry and the role it plays in both the U.S. and global economies. This course offers an overview of the industry, its economic impact, its history, its current and future challenges, and its business characteristics. The main goal of the course is to expose students to the hospitality industry and provide an understanding of the unique aspects of managing businesses in this industry.

    • This course explores the dimensions of successful service management of hospitality organizations. It also offers an in-depth study of the provision and management of high quality service provided within a hospitality business. It prepares students for enlightened guest service management and suggests creative approaches. The course will use an integrated viewpoint on issues of measurement, continuous service improvement, staff member training from a guest perspective, and the ability to benchmark among hospitality competitors are discussed.

    • Students in this course survey common marketing practices and revenue management issues that are unique to the hospitality industry. These practices include sales procedures, revenue management (i.e., setting room rates), the use of technology to maintain a leadership position compared to one’s competitors, building a loyal customer base, a discussion of the relationship of marketing to overall organizational success, and an analysis of a hospitality operation’s annual marketing plan.

    • This course examines hotels with students gaining a basic understanding of the various departments within these lodging venues. The relationship between major departments such as rooms division, and food and beverage are illustrated. Managerial and operational functions and decisions are identified and discussed. Students are exposed to key abilities and skill sets necessary to manage such facilities by familiarization with the role of a managerial position.

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