The hospitality and tourism industry is one of the largest employers in the United States. Globally, it’s even bigger, according to the American Hotel and Lodging Association. In many countries, in fact, hospitality is virtually the only industry and essential to the local economy.
That’s why Southern New Hampshire University offers the Bachelor of Applied Science in Hospitality Management, a program devoted to preparing students for successful careers in this burgeoning field. As a hospitality management major, you'll acquire the skills to pursue a management career in this field as well as the expertise to become an entrepreneur or small business owner. Our state-of-the-art campus facilities, widely experienced faculty and practical curriculum offer you the opportunity for a unique and richly rewarding learning experience.
The undergraduate hospitality management BAS allows you to follow a general track or focus your studies with a concentration in Event and Convention Management, Hotel and Resort Management or Restaurant and Beverage Management.
The BASHM program is for U.S. students with associate degrees from accredited hospitality (or related) programs. The 21-month program includes industry experience as well as academic requirements. With your completed associate degree in a relevant program, SNHU will award 60 credits toward your bachelor's degree, and you will hold junior status with no need for duplicate or additional coursework. Transfer students are eligible for scholarships and financial aid.
As a private, nonprofit university, SNHU has one mission – to help you see yourself succeed. The benefits of earning your bachelor’s degree in hospitality management at SNHU include:
The hospitality management major prepares you for a host of careers in lodging, food service, club management and the airline and cruise industries. You’ll also graduate with meaningful credentials – academic and professional portfolios and 1,000 hours of solid, hands-on field experience. And because SNHU faculty and alumni provide a powerful network of industry connections, 90 percent of hospitality major graduates have already lined up jobs when they graduate. According to the U.S. Bureau of Labor Statistics, meeting, convention and event planning opportunities are expected to grow 33% through 2022, much faster than the average over that time period.
The Bachelor of Applied Science in Hospitality Management, designed for students with an associate degree in a related field, combines academic and industry experience. Hospitality management majors broaden and deepen their hospitality knowledge and graduate well-poised for management-level positions in the industry or to launch their own businesses.
Free elective Credits: 6
This course emphasizes the methods and procedures of internal controls and the generation and analysis of quantitative information for management of hospitality organizations. Hospitality management accounting tools for interpreting and analyzing data that contribute to more effective decision-making are also examined. Offered every year.
This course examines the common and statutory law of the hospitality and tourism industry in the United States. Included are discussions of the duties and responsibilities of hospitality and tourism businesses to guests, including duties to maintain property, receive travelers and assume various liabilities for guests' property. The legal environment and issues of the hotel, restaurant and travel industry will be discussed and analyzed. Ways of preventing and responding to legal situations as an executive in the hospitality and tourism industry will be identified and evaluated. Offered every year.
Business School Capstone Course. This interdisciplinary approach to the study of the process of strategic management includes strategic analysis planning, implementation, evaluation and control from the perspective of top management in profit-making U.S. and international corporations, and public and non- profit organizations. Text and case studies are used extensively. Writing and team intensive course. Experience with Microsoft Office or equivalent is required. Senior standing or permission of instructor.
This course is an introduction to the operations function, which is responsible for the creation of goods and services of the organization. Students will learn the concepts and techniques used in managing operations in manufacturing and service organizations.
Tourism geography investigates the relationship between culture and tourism. Issues and trends in the management of tangible and intangible assets, such as interpretation, globalization and cross-cultural values are investigated. The course covers major tourism and recreation issues on a global scale and how they apply to different regions of the world. The class takes a geographical perspective, which includes relationships between physical (geology, climate, vegetation) and cultural (historical, cultural, economic) aspects of places around the globe. Global marker.
The ability to sell is the single most critical success factor of any hospitality and tourism firm. This course approaches sales from the practical and tactical ins and outs of how to sell products and services to a sophisticated marketplace and how to build and manage a sales force. This course consists of a study of sales management competencies designed for hospitality and tourism students. The course provides students with an understanding of the theory and practice of personal selling as used by hospitality organizations to develop long-term partnerships with customers and enhance students' ability to diagnose and address diverse problems and decisions that arise in developing and implementing a hospitality firm's selling strategy.
This course provides students with an understanding of the fundamental principles of facilities planning, management and maintenance in all segments of the hospitality industry. Decision-making processes regarding planning, using facility management systems and taking cost-cutting measures in operations are studied. The interaction of management, engineering and maintenance also are explored. Offered every semester.
This course is designed to integrate the fundamental concepts of accounting and financial reporting, managerial accounting and introductory business finance with the concepts and tools of financial management in hospitality organizations. This course will emphasize on the analysis of the financial strength and weakness of a hospitably firm, cost benefit analysis of asset acquisitions, analysis of cash flows and valuation concepts and techniques. Financial Management in the Hospitality Industry is an advanced and an applied course. Students apply finance valuation techniques using real data, integrate finance concepts and quantitative analyses into logical business solutions, and make and defend decisions regarding a business problem at hand. This, along with a commitment to quality, means that HTM-420 is a reasonably difficult course.
Students pursuing the BS in Hospitality Business or the BAS in Hospitality Management must register for this course in the final semester of their senior year and complete an industry related experiential learning component as a requirement for graduation. Students enrolled in the BS degree program must complete 1,000 hours of experiential learning in a hospitality and tourism (or related business) with a minimum of 200 hours in guest/customer contact services. Students with transfer credit (least 30 credits) and enrolled in the BAS or BS degree program must complete 750 hours of experiential learning in a hospitality and tourism (or related business) with a minimum of 100 hours in guest/customer contact services. Students with transfer credit (60 or more credits) and enrolled in the BAS or BS degree program must complete 500 hours of experiential learning in hospitality and tourism industry (or related business) with a minimum of 100 hours in guest/customer contact services. Students enrolled in the BS in Hospitality Business Degree in Three program must complete 700 hours of experiential learning in hospitality and tourism (or related business) with a minimum of 150 hours in guest/customer contact services.Students are encouraged to pursue diverse experimental learning opportunities. The required hours must be completed by March 15th of the student's senior year. Credit will not be awarded for any work experience prior to formal admission into the program.
HOS-202 replaces ACC-202 and HOS-416 replaces BUS-206 in the Business Core for the BS in Hospitality Business
Choose one Concentration:
This course is designed to give students experience in developing an event, trade show or exhibition with emphasis on pre-planning, budget preparation, advertising and/or public relations. Students will be prepared with the tools to work in the industry, which represents a major economic gain for the communities and facilities where special events are held. Topics include planning, set up, exhibit management, crowd control, special effects lighting, decorations, sound and protocol. Offered as needed.
This course has been designed to challenge students in the meeting planning process. The course will utilize the skills and common body of knowledge acquired in HOS 340 and introduces students to a more specialized area of study focusing on meeting planning. Analysis of the tools and strategies adopted by the industry will enable students to effectively plan, implement and evaluate the products and services associated with meeting planning. The student will manage (plan, promote, budget and execute) a three-day meeting and a product launch in this context.
The objective of this course is to acquaint students with the methods and accoutrements used in successful meeting and convention management. Students are required to develop and present a major project detailing the planning and administration of a conference from conception to fulfillment. Offered as needed.
This course provides an introduction to the nature and scope of tourism planning at the local, regional and national levels. Topics to be addressed include economic, social, environmental and policy considerations within the sustainable development framework. This course also discusses planning and development guidelines in different geographical areas. Case studies will be used to discuss different strategies regarding planning, initiating, and implementing tourism events and activities. Junior standing.
The course considers the analysis of theories, principles and techniques of hotel management. Subjects include the principles of organizing, the formulation of goals and objectives, decision-making, processes, staffing, employee/guest relations and labor management negotiations. The problems and issues management encounters are emphasized. This is a hybrid course that requires in-seat-time one class period (75 minutes) and non-seat-time (online) one class period (75 minutes) per week. Offered once a year during the spring semester. Must have senior standing or minimum 90 credits completed.
Select one of the following:
The course provides the students with the overview of resort development, management and operations in the context of ski, golf, gaming, cruises, and other types of resorts. The course also looks at the history and evolution of resorts, land use and development, target markets for resorts, feasibility, investment and financial analysis of a resort project. The course incorporates current trends in the services and activities expected and offered by today's resorts and cruises.
This course analyzes gaming as a discipline and introduces students to gaming as an integral part of the hospitality industry. Students will study gaming development, casino organization and operation, the mathematics of casino games, and the importance and integration of gaming in hospitality management. Offered as needed.
This course covers the profitability and control aspects of beverage service for commercial food service operations. Methods of distilled spirit production and beer brewing are detailed to help students understand the varying qualities of beverages. Students will learn through a semester project of designing a beverage program that includes the layout and design of the facility, the equipment, control procedures, customer relations, staffing, marketing, sanitation procedures and regulations affecting operations. The Servsafe Alcohol exam sponsored by the National Restaurant Association and proctored by a Certified Instructor on responsible alcohol service is administered. This is a hybrid course that requires in-seat-time one class period (75 minutes) and non-seat-time (online) one class period (75 minutes) per week. Offered once a year during the Fall or Spring Semester.
Students in this course research wine as they travel around the globe learning each country's wine climate, terrain, varieties of grapes and styles of wine produced. The laws regarding wine labels, distribution and appellation vary from country to country. Learning about the history and development of wines from ancient times to modern times will give future managers a solid perspective in the wine industry. The purpose of tasting wines is to educate one's palette, plan food and wine pairings and determine the length and variety of a wine list. Attendance in professional business dress is required. Student must be of legal drinking age. (21 years) Global marker. Junior or senior standing.
Art and Science are combined to teach students how food and beverages, when paired correctly, can enhance the overall dining experience. Sensory tastings will explore how to maximize food and beverage flavors. Understanding the requirements of Wine, Tea and Water Sommeliers, Cicerones, Mixologists and Chefs goals will lay a foundation for effectively training staff and designing food and beverage pairing menus. Students must be of legal drinking age in the U.S. (21 years of age).
This course exposes students to the process, challenges, and rewards of developing a food and or beverage concept from idea to the construction of the first unit. Students will learn the basic concepts of foodservice facilities design and planning with an emphasis on restaurants. Students will determine space allocations for the front and back of house areas; develop production work flow in the preparation and service areas; and select equipment utilizing standards for production capability, quality of construction, greenness viability and the ease of maintenance. Specific topics addressed include concept creation, market research, creating the delivery process, concept testing and evaluation, restaurant feasibility, site selection, facility programming, and development issues such as licensing, permitting, and construction. Visitors from industry will address best practices and their own experiences in getting a restaurant concept off the ground. The course includes readings, discussions with industry leaders, cases, and culminates with students formulating a detailed food and beverage concept and development plan.
An education from Southern New Hampshire University is a smart investment for your future. It’s an affordable investment, too. We believe that college should change your life, not break the bank. That’s why more than 90 percent of our students receive some form of financial aid, and students with a GPA of 2.5 and higher could receive up to $18,000 in grants and scholarships.
Southern New Hampshire University is a private, nonprofit institution accredited by the New England Association of Schools and Colleges as well as several other accrediting bodies. More...