2014 Hospitality Management Career Fair

A B.S. degree in Hospitality Management (HM) provides students with business and managerial skills to succeed in a wide variety of hospitality and venue management careers.  The curriculum includes core business principles, hospitality management concepts, and advanced skills in one of the emphasis areas, Conference & Events Planning Management, Food & Beverage Management, Lodging Management, and Sports Venue Management. The essence of these areas is that hospitality is about creating a unique and memorable experience for guests.  

The Conference and Event Management specialization equips students with the skills and knowledge they need to plan meetings, implement conferences and events and manage event operations and logistics. Students learn the basics of developing and running an event and get the opportunity to practice those skills through hands-on experience — whether planning a wedding, private party, business meeting, conference, fund-raising function, community event, festival or mega-event.

The Lodging Management emphasis equips students for careers as hotel general managers. For students who choose this specialization, the learning experience includes observing the global hotel industry’s development and learning every aspect — such as housekeeping, sales, marketing, finance and food and beverage outlet management — of managing a hotel. To enhance their in-classroom learning, students gain hands-on experience through managerial job shadowing and internships.

The Sports Venue Management emphasis provides specialized instruction in managing and operating sports venues as spaces for live entertainment, including sport and non-sport events. Students who successfully complete the Sports Venue Management curriculum will be prepared to assume leadership positions in the dynamic sports venue and entertainment industries.

The Food and Beverage Management emphasis teaches students food and beverage management principles, and students participate in hands-on experiences in food service settings to gain practical skills in food production, food safety, marketing, finance, and restaurant management. Students will learn how to operate a food service operation as an entrepreneur or a professional manager.

Photo from CAFNR Marketing and Communications