Hospitality Management Concentration

  • Credits: 18

Concentration Description

The undergraduate concentration in Hospitality Management equips students to manage staff and systems in the hospitality industry. The primary focus is on restaurant front of the house and back of the house management, and on hotel management.

A Key Element in Your Bachelor’s Degree.  The Hospitality Management concentration is accepted in any Cambridge College bachelor’s degree, as open electives. It is typically of interest to students doing a bachelor’s degree in Management Studies, as it is a management specialty. It can also provide valuable understandings to students in other fields whose work takes them to hotels and restaurants.

Program Outcomes

Students will gain:

  • Basic understanding of the restaurant and hospitality industry
  • Understanding and appreciation for complexities of a successful restaurant operation
  • Understanding of the legal obligations of a hospitality employer, business owner and manager

They will know how to:

  • Develop marketing plans for food products and services
  • Utilize customer relations management techniques and tools
  • Analyze the complete purchasing cycle of a restaurant

Careers and Further Study

Students can become more valuable individual con­tributors, outstanding team members, and managers of hotels, restaurants, and organizations within the hospitality industry.

Curriculum


Prerequisite Courses
9
Credits
Introduction to Business
BSM 200 3 credit(s)
Students learn how American business operates. The course begins with a study of business in its broader perspective, looking at the context within which American business fits, and the investment markets which provide the capital needed to grow. The external factors influencing business development and the role business plays in the world economy are examined. The course then focuses on the internal organization and the operations of American business, highlighting major issues associated with managing functional areas of a business, such as marketing, production, technology, and supply chain management. In the later part of the course, financial management, both personal and business, and financial institutions are studied.
Marketing
BSM 325 3 credit(s)
In this course students master the basic principles and practices of modern marketing. The course offers a broad overview of the nature and fundamentals of marketing activity. It provides an introduction to managing the marketing activities of an organization including marketing information systems and research, the marketing organizational system, and the marketing planning and control system. Topics include analysis of the global marketing environment of the firm, market research, customer and client analysis, target marketing and segmentation, product and service planning, pricing, communications, advertising and sales promotion, distribution management, and the development of marketing and sales strategies and plans. The use of marketing concepts and tools by nonprofit organizations is discussed.
Financial Accounting
BSM 330 3 credit(s)
This course introduces the principles that govern financial accounting systems and the income statement and balance sheet that are the principal end products. Students learn how accounting information is used to evaluate the performance and financial status of private, non-profit and public organizations. The course emphasizes the use of accounting information by managers within the organization and by shareholders, lenders, and other outside parties. Basic accounting terms and concepts, and the language of financial management are presented as well as the essentials of the accounting process. The course also builds an awareness of the ethical, information and regulatory environment of accounting.
Concentration Courses
18
Credits

BSM431 is a required first course; it may be waived with permission.

Introduction to Hotel and Restaurant Operations
BSM 431 3 credit(s)
Prerequisite: BSM200. This course will introduce students to hotel and restaurant industry and provide an overview of the different functions within the field. Students will gain a basic understanding of the restaurant and hospitality industry. Students will also gain an understanding of the evolution of the industry and explore current trends. The course will be delivered through a variety of lectures, site visits and class projects.
Hospitality Operations Management
BSM 432 3 credit(s)
Students will analyze the workings of a restaurant from all operational perspectives. These include menu design, location analysis, physical layout, front- and back-of-the-house design, and back-of-the-house work flow. This course will integrate material taught in other classes and result in an understanding of and appreciation for the complex world of successful restaurant operations.
Hospitality Marketing, Sales and Food Promotion
BSM 433 3 credit(s)
Prerequisite: BSM325. This course examines the principles of menu pricing, food and drink development and enhancement. The course will also provide students with the ability to properly develop marketing plans and understand how to target the appropriate customer base. Topics will include forecasting product requirements, researching menu trends, competitive analysis of restaurant concepts and how to manage the development of marketing concepts to target markets. Topics will also include personal selling by waitstaff, advertising, and public relations. Students will develop marketing plans and analyze current merchandising plans for food products and services.
Advanced Hospitality Operations
BSM 434 3 credit(s)
Prerequisite : BSM 431. This course will emphasize customer service, industry trends, sales, and merchandising. Students will explore the details that are necessary to create and maintain reservation and point of purchase systems. Students will learn how to plan and control inventory, learn the latest merchandising products and services and learn how to utilize customer relations management techniques and technology.
Food and Beverage Cost Control
BSM 435 3 credit(s)
Prerequisites: MAT102 and BSM330. This course will examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection.
Legal Issues in the Hospitality Industry
BSM 436 3 credit(s)
Prerequisite: BSM200. This course gives students an overview of the legal issues surrounding the operations of a hospitality facility. Students will leave with an understanding of their legal obligations as an employer, business owner, and manager. This course will also give students an understanding of the legal concepts that are very specific to the hospitality industry such as ServSafe.