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Hospitality Management
The hospitality management program provides students with the knowledge and skills needed to be successful and competent in this fast-growing field, not only in the United States, but globally.
Students may earn an associate degree (AAS- 2 year) and/or a bachelor's degree (BSAS - 4 year) with a major in Hospitality Management. The Associate of Applied Science degree articulates seamlessly with the baccalaureate degree. The Bachelor of Science in Applied Science program exposes students to advanced management concepts in lodging, food and beverage, or event management.
For more information, visit the Criminal Justice and Consumer Sciences Department in Cushwa Hall, Room 2161, or contact Dr. Jay Lee at jylee@ysu.edu.
| COURSE | TITLE | S.H. |
|---|---|---|
| FIRST YEAR REQUIREMENT -STUDENT SUCCESS | ||
| YSU 1500 | Success Seminar | 1-2 |
| or SS 1500 | ||
| or HONR 1500 | Intro to Honors | |
| General Education Requirements | ||
| ENGL 1550 | Writing 1 | 3-4 |
| or ENGL 1549 | Writing 1 with Support | |
| ENGL 1551 | Writing 2 | 3 |
| CMST 1545 | Communication Foundations | 3 |
| MATH 2623 | Quantitative Reasoning | 3 |
| Arts and Humanities (6 s.h.) | ||
| PHIL 2625 | Introduction to Professional Ethics | 3 |
| or PHIL 2628 | Business Ethics | |
| Arts and Humanities Elective | 3 | |
| Natural Sciences (2 courses; 1 with lab) (6-7 s.h.) | 7 | |
| Social and Personal Awareness (6 s.h.) | ||
| FNUT 1551 | Normal Nutrition | 3 |
| SPA Elective | 3 | |
| Social Sciences (6 s.h.) | ||
| ECON 2610 | Principles 1: Microeconomics | 3 |
| PSYC 1560 | General Psychology | 3 |
| Support Courses | ||
| ECON 2630 | Principles 2: Macroeconomics | 3 |
| MKTG 3703 | Marketing Concepts and Practice | 3 |
| MGT 3725 | Fundamentals of Management | 3 |
| Major Requirements | ||
| Must earn a C or better, Courses cannot be taken Credit/No Credit | ||
| HMEC 1550 | 1 | |
| HMGT 1500 | Introduction to Hospitality Industry | 3 |
| FNUT 1553 & 1553L | Food Science and Management Principles and Food Science and Management Principles Laboratory | 4 |
| HMGT 2603 | Hospitality Managerial Accounting 1 | 4 |
| or ACCT 1503 | Essentials of Accounting | |
| FNUT 1512 | Food Safety and Sanitation | 1 |
| FNUT 2612 & 2612L | Food Systems: Operation, Production, and Service and Food Systems: Operations, Production, and Service Laboratory | 5 |
| HMGT 2622 | Hotel Management | 3 |
| HMGT 2691 | Hospitality Cooperative Work Experience | 3 |
| HMGT 3719 | Facilities Management | 4 |
| CHFM 3731 | Individual and Family Development | 3 |
| HMGT 3745 | Hospitality Marketing and Sales | 4 |
| HMGT 4804 | Hospitality Industry Law and Ethics | 3 |
| HMEC 4836 | Internship | 4 |
| HMEC 4890 | 3 | |
| HMGT 4896 | Hospitality Operations Management | 3 |
| Select 6 upper-division electives | 6 | |
| Concentration in Human Ecology or Minor | ||
| Select (A) Concentration in Human Ecology courses or (B) a Minor: | 19 | |
A. Concentration in Human Ecology | ||
Select 12 s.h. in CHFM, HMGT, FNUT, HMEC or MRCH coursework. | ||
Select 6 s.h. upper-division electives. | ||
B. Minor and Electives to reach 120 hours | ||
| Total Semester Hours | 120-122 | |
| Year 1 | ||
|---|---|---|
| Fall | S.H. | |
| ENGL 1550 | Writing 1 | 3 |
| HMGT 1500 | Introduction to Hospitality Industry | 3 |
| Social and Personal Awareness Elective | 3 | |
| FNUT 1553 & 1553L | Food Science and Management Principles and Food Science and Management Principles Laboratory | 4 |
| PSYC 1560 | General Psychology | 3 |
| Semester Hours | 16 | |
| Spring | ||
| ENGL 1551 | Writing 2 | 3 |
| MATH 2623 | Quantitative Reasoning | 3 |
| FNUT 1551 | Normal Nutrition | 3 |
| CMST 1545 | Communication Foundations | 3 |
| HMEC 1550 | 1 | |
| HAHS 1500 | 2 | |
| Semester Hours | 15 | |
| Year 2 | ||
| Fall | ||
| FNUT 1512 | Food Safety and Sanitation | 1 |
| FNUT 2612 | Food Systems: Operation, Production, and Service | 3 |
| FNUT 2612L | Food Systems: Operations, Production, and Service Laboratory | 2 |
| HMGT 2603 | Hospitality Managerial Accounting 1 | 4 |
| MGT 2604 | Legal and Social Responsibilities of Business | 3 |
| ECON 2610 | Principles 1: Microeconomics | 3 |
| Semester Hours | 16 | |
| Spring | ||
| ECON 2630 | Principles 2: Macroeconomics | 3 |
| Natural Science + Lab | 4 | |
| PHIL 2625 or PHIL 2628 | Introduction to Professional Ethics or Business Ethics | 3 |
| HMGT 2691 | Hospitality Cooperative Work Experience | 3 |
| HMGT 2622 | Hotel Management | 3 |
| Semester Hours | 16 | |
| Year 3 | ||
| Fall | ||
| HMGT 3719 | Facilities Management | 4 |
| MKTG 3703 | Marketing Concepts and Practice | 3 |
| MGT 3725 | Fundamentals of Management | 3 |
| HMEC Concentration or Minor Electives | 6 | |
| Semester Hours | 16 | |
| Spring | ||
| CHFM 3731 | Individual and Family Development | 3 |
| Arts and Humanities Elective | 3 | |
| Natural Science Elective | 3 | |
| HMEC Concentration or Minor Electives | 3 | |
| Semester Hours | 12 | |
| Year 4 | ||
| Fall | ||
| HMGT 4804 | Hospitality Industry Law and Ethics | 3 |
| HMGT 3745 | Hospitality Marketing and Sales | 4 |
| HMEC 4890 | 3 | |
| HMEC Concentration or Minor Electives | 6 | |
| Semester Hours | 16 | |
| Spring | ||
| HMGT 4896 | Hospitality Operations Management | 3 |
| HMEC 4836 | Internship | 4 |
| HMEC Concentration or Minor Electives | 6 | |
| Semester Hours | 13 | |
| Total Semester Hours | 120 | |
Learning Outcomes
At the completion of the hospitality management program, graduates will be able to:
- Demonstrate appropriate customer and guest service practices, skills and behaviors required during customer involvement that contribute to customer satisfaction.
- Demonstrate the knowledge of fundamental principles of leadership and the ability to work with a group of people to formulate rational solutions to hospitality operational problems.
- Demonstrate quality food preparation and presentation skills, using appropriate health, safety, sanitation and environmental protection procedures in hospitality.
- Demonstrate the use and knowledge of current technologies in the hospitality industry. Explain key factors in the design, development and maintenance of the industry facilities and apply relevant technologies in ways that enhance organizational performance.
- Demonstrate the ability to market hospitality goods and services effectively and responsibly.
- Analyze legal, ethical, and socio-political considerations affecting organizations to make management decisions.
- Demonstrate use of accepted accounting practice and sound financial management.