This is probably the most common degree for those seeking a position as a manager in a hotel or restaurant. Most schools require that students take a mix of industry-specific courses and those covering general business topics.
A bachelor’s degree is normally completed in four years, and comprises approximately 120 credits.
If you are worried about the time commitment, check around with the schools you are interested in. Many offer part-time study options, and night and weekend classes so that your education doesn’t get in the way of your family or work obligations. If the cost of a four-year degree seems prohibi- tive, read Chapter 3, which covers the types of financial aid available to stu- dents in all fields.
Here are course descriptions from Michigan State University’s School of Hospitality Business. Students working toward a bachelor’s degree are also required to take courses from other departments, in subjects such as math, science, and the humanities. Tuition at Michigan State is $4,972.50 per year for Michigan residents.
HB 200 (3) Introduction to the Hospitality Industry
Survey of all sectors, segments and disciplines of the hospitality and tourism industries. Topics include the impact of travel and tourism, hospitality trends, and an overview of accounting, marketing, and human resources.
HB 210 (3) Introduction to Casinos
Introduction to casino games of chance, management controls, marketing plans, and the social issues of gaming.
HB 211 (3) Club Operations and Management
Class consists of lectures by the instructor and other club industry specialists as well as individual study and research. Site visits will be arranged to operating city, country, yacht, and athletic clubs. Emphasis will be on functional inter-rela- tionships and Hospitality Management concepts in club settings.
HB 237 (3) Management of Lodging Facilities
Operational departments and logical functions in the operation of various types of lodging properties. Includes planning and control of physical, mechanical, and electrical systems.
HB 265 (3) Quality Food Management
Standards of microbiology, sanitation, nutrition, and other quality issues in food management. Chemical, health, workplace standards that affect staff members and guests. Management of product quality/costs at each control point.
HB 302 (3) Hospitality Managerial Accounting
Principles of managerial accounting applied to hospitality enterprises. Topics include financial statements, forecasting methods, internal control, and account- ing ethics.
HB 307 (3) Organizational Behavior in the Hospitality Industry
Human resource management and development of interpersonal skills in the hos- pitality industry. Focus on managing in a culturally diverse workplace.
HB 320 (3) Casino Operations and Management
Practices and problems associated with casino management, staffing, security, protection of table games, and control.
HB 337 (3) Hospitality Information Systems
Traditional and state-of-the-art technology for gathering, analyzing, storing and communicating information within the hospitality industry.
HB 345 (3) Quality Food Production Systems
Basic organization of food and beverage operations. Product knowledge with par- ticular attention given to purchasing, storing, preparing and production of food products in foodservice operations. Menu development, with focus on product and preparation choices. Recipe management. Laboratory required.
HB 410 (3) Casino Controls and Finance
Gaming regulation of the casino industry, casino cash controls, accounting con- trols, slot machine controls, financial reporting requirements.
HB 411 (3) Hospitality Beverages
Identification and evaluation of beverages typically served in hospitality estab- lishments with a focus on making quality decisions. Beverages presented will include alcohol (spirits, wines, liqueurs, and beer), coffee, tea, soft drinks, and mineral waters.
HB 415 (3) Total Quality Management in the Hospitality Industry Continuous quality improvement based on the pioneer work of W. Edwards Deming. Quality planning and control, assessment, customer surveys and feed- back, and the cost of quality.
HB 473 (3) Hospitality Industry Research
Strategies and techniques for obtaining, analyzing, evaluating and reporting relevant hospitality research data.
HB 475 (3) Innovations in Hospitality Marketing
Marketing of hospitality industry products and concepts, amid global competition and culturally diverse markets and workforces.
HB 482 (3) Hospitality Managerial Finance
Cash flow determination and management. Strategies for financing hospitality ventures and expansion. Determining the financial viability of proposed and existing operations through traditional and state-of-the-art techniques.
HB 485 (3) Advanced Foodservice Management
Food production management, dining room service, and essentials of alcoholic beverage management. Guest relations and current management topics.
Emphasis on foodservice team projects; planning, organizing, production, service, delivery, and evaluation of foodservice events.
HB 489 (3) Policy Issues in Hospitality Management
Complex management problems and issues in the hospitality industry that require policy-making. Focus on decision-making models. Case study analysis, discussion, and written reports.
HB 490 Independent Study in Hospitality Management
Planned research in hospitality management and operations. One, two, or three credits.
HB 491 (3) Current Topics in the Hospitality Industry
Focus on emerging topic(s) and/or issue(s) confronting the hospitality service industry. Provide discussion on topics and issues of importance to the industry.
HB 807 (3) Workforce Management in the Hospitality Industry
Development of effective leadership styles and methods of identifying and solving hospitality workforce problems.
HB 837 (3) Advanced Hospitality Information Systems
Managerial and operational overview of computer systems and network design, implementation and contingency planning in the hospitality industry.
HB 875 (3) Innovative Marketing in the Hospitality Industry
A framework for understanding hospitality marketing in a competitive and glob- al economy.
HB 882 (3) Financial Management in the Hospitality Industry
Interpretation and analysis of hospitality financial statements, budgeting prepa- ration and analysis of variances. Expansion of hospitality businesses through leas- ing, franchising, management contracts.
HB 885 (3) Seminar in Food and Beverage Systems Management
Foundation information about food and beverage systems’ management and operations. Quality food and beverage evaluation.
HB 890 (3) Independent Study in Hospitality Management Planned research in hospitality management and operations.
Source: Michigan State University School of Hospitality Business, www.bus.msu.edu/shb.