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 has a program devoted to preparing students for careers in this burgeoning field.
The Bachelor of Science in Hospitality Business major at SNHU prepares you for management careers in the field and equips you with the expertise to become a successful entrepreneur or small business owner. Our unique facilities, diversely experienced faculty and practical curriculum will provide you with the knowledge and skills you need to become a hospitality industry leader.
Elect the BS in Hospitality Business alone or choose a concentration in:
Degree in Three: Save time and tuition through our innovative Degree in Three program. Earn your bachelor's degree in 3 years - with no weekend, summer or evening courses required - and gain real world experience that employers want to see. You'll also have the option of using your fourth year to pursue a master's or MBA.
The BS in Hospitality Business 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.
As a private, nonprofit university, SNHU has one mission - to help you see yourself succeed. The benefits of earning your undergraduate degree in hospitality business at SNHU include:
With a degree in hospitality business from SNHU, you'll be qualified to work in a variety of hospitality industries: airlines, arenas, beverage distribution, casinos/gaming, conference centers, cruise lines, event planning, golf resorts, hotels, restaurants, retail, spas, stadiums and wineries.
Industry experiences provide a bridge between the classroom experience and careers. SNHU hospitality business graduates have interned with or been hired by a range of organizations including:
• Boston Park Plaza Hotel
• Cannes Film Festival
• Carlo's Bakery, Hoboken, N.J.
• Fairmont Hotels and Resorts
• Global Vision Hotels
• Hilton Hotels and Resorts
• Omni Hotels & Resorts
• Princess Cruises
• Rutherford Ranch Winery
• Seaport Hotel and World Trade Center
• The Walt Disney Co.
“The hospitality program’s required work experience allowed me to apply skills learned in the classroom to real-world experience. My internship led to a reoccurring summer position throughout college and a full-time job after graduation. I then expanded my skill set and was able to relocate to New York City.”
(Amanda Mayberry, ’10, executive assistant, W. Capital Partners)
The curriculum for the BS in Hospitality Business consists of general education and business core coursework, plus eight electives covering a wide range of subjects from Introduction to Commercial Food Production to Financial Analysis for the Hospitality Industry.
SNHU's bachelor's in hospitality business program includes:
General Education Program
Our programs are designed to equip you with the skills and insights you need to move forward. In recent years, employers have stressed the need for graduates with higher order skills - the skills that go beyond technical knowledge - such as:
All undergraduate students are required to take general education classes. Through foundation, exploration and integration courses, students learn to think critically, creatively and collaboratively, giving you the edge employers are looking for.
Business Core Program
Programs in the School of Business require learners to complete the business core program, which includes a variety of business-specific courses. This program focuses on 10 core competencies to prepare you for success wherever you go.
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 is a beginning course in the theory and preparation of haute cuisine. Students will learn how to procure raw ingredients and prepare quantity food dishes for the commercial food service industry. Sanitation principles, safety guidelines, proper use of equipment are practiced. The National Restaurant Association ServSafe exam is administered.
This course takes an operations approach to room management, including front office, revenue management (reservations), uniformed services, housekeeping and engineering. Emphasis is placed upon the management function, coordination and communication within and between departments.
This course is designed to provide instructions about managing a variety of food and beverage operations. Included are the history and development of restaurants; food production and menus; the size, scope and classification of restaurants; principles of American, French, Russian and English services; principles of menu- making; layout and design of restaurants; marketing and sales promotion; management of personnel and human relations; and food and beverage control procedures. Students will apply management quality theories learned while supervising front- and back-of-the-house areas of the Quill campus restaurant/special events while throughout the semester. A focus on analyzing current industry trends are examined to understand the principles of designing successful future trends for the food service industry. 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 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.
Total Credits: 120
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 ACBSP. Consumer information is available on the College Navigator.