The hospitality and tourism industry is responsible for $1.1 trillion in sales in the United States alone, 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. According to the U.S. Bureau of Labor Statistics, meeting, convention, and event planning opportunities are expected to grow 10% through 2024, 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
What is tourism in an age of globalization where culture is increasingly a commodity ? What is the experience of tourists and locals who daily enact rituals of encounter in today's expanding circuits of travel? This course investigates the relationship between culture and tourism and answers these questions. Issues and trends in the management of tangible and intangible assets such as interpretation, globalization, cross cultural values, impacts of development, sustainable tourism, etc. are examined.
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.
Students will be exposed to the responsibilities of sales managers and the strategic role of sales within hospitality organizations. The focus of the course is on the management of a sales program and salespeople, however personal selling will be introduced and integrated into the syllabus. The course will extend student's understanding of the hospitality sales process, the relationship between sales and marketing, sales force structure, customer relationship management (CRM), use of technology to improve sales force effectiveness, and issues in recruiting, selecting, training, motivating, compensating and retaining salespeople.
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 HOS-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
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The course uses hotel industry analytical foundations and data matrices as basis to analyze individual hotel performances and facilitate effective decision making practices by students as potential managers. Students will learn by analyzing real hotel business problems individually and in teams while using hotel business intelligence and analytics. Using a hotel simulation software, students will work with data to evaluate and understand what has happened and is happening within their hotel and based on the analysis, make decisions that would ensure the success and competitiveness of their hotel.
This course provides an overview of resort management and operations. The history and evolution of resorts, the principles of successful management and development and, the operations of modern day resorts will be discussed. Students will gain exposure to the wide range and high level of services and activities expected by resort guests and offered by today's resorts. A design project is required for successful completion of this course. This is a hybrid course that requires in-seat time one class period (75 minutes) and non-seat time (on-line) one class period (75 minutes) per week.
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.
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.
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).
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Art and Science are combined to facilitate student-centered learning regarding the profiles that both food and beverages share when paired correctly to enhance dining experiences. 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 hospitality service staff and designing food and beverage pairing menus. Course Offering: This is a hybrid course that requires in-seat- time one class period (75 minutes) and non-seat-time (on-line) one class period (75minutes) per week.
This course exposes students to the process, challenges and rewards of developing a food and beverage concept from idea to the construction of the first unit. Students will learn the basic concepts of food service 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 on construction, sustainability 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 dev elopement issues such as licensing, permitting, and construction. Industry best practices will be addressed. The course includes readings, discussions, case studies and culminates with students formulating a detailed food and beverage concept and development plan. Course Offering This is a hybrid course that requires in-seat- time one class period (75 minutes) and non-seat-time (on-line) one class period (75minutes) per week.
Special events management is the profession that plans and controls public and private assemblies gathered for the reasons of celebration, entertainment and education purposes. The course is designed to help students learn the leadership and management tools needed to design and execute special events. The purpose is to acquire an in depth knowledge about the industry and become familiar with management techniques and strategies required for successful planning, promotion, implementation and evaluation of special events. The skills obtained include creating a vision and strategic plan, networking, developing publicity, coordinating teams, delegating tasks and managing group dynamics, budgeting, handling emergencies, designing and evaluating events.
This course has been designed to challenge students in the meeting planning process. The course utilizes 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 business meeting over the period of 1 or more days. Course Offering: This is a hybrid course that requires in-seat time one class period (75 minutes) and non-seat-time (on-line) one class period (75 minutes) per week.
The purpose of this course is to provide students with an in-depth knowledge of the management and operation of conventions, trade shows and exhibitions for both profit and non-profit organizations. A convention project emphasizing program planning, budgeting, contracts, marketing, public relations, site and facility selection, exhibit planning, transportation, food and lodging arrangements is required for successful completion of the course. Additionally career opportunities are explored.
Our Manchester campus aims to keep tuition and related costs low for our students so that you can pursue your degree and your goals. More than 90% of our students receive some form of financial aid, and students who qualify could receive up to $20,000 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...
This program is accredited by both NEASC and ACBSP. Consumer information is available on the College Navigator.