Program Overview

Hospitality Management Degree

Bachelor of Science (B.S.)

Program Type

• Major

Format

• On Campus

Estimated Time to Complete

• 4 years

Credit Hours

• 120

Program Description

The Hospitality Management program at the University of North Texas is one of the best in the nation, according to Universities.com. Students earning a Bachelor of Science in Hospitality Management will be equipped with hospitality and tourism business principles and current trends to lead in diverse, collaborative, and global environments. Students will develop analytical and quantitative skills enhanced by information technology to support smart business decisions, and be able to apply innovative and imaginative methods to hospitality and tourism businesses utilizing ethical and sustainable practices.

Requirements

• A strong emphasis on managing the everyday functions of a hospitality business
• Unique, hands-on hospitality management learning laboratories
• Practice in learning how to run a profitable hospitality business that provides the best customer experiences
• Excellent internship and potential employment opportunities in the Dallas-Fort Worth region and beyond

Marketable Skills

• Analyze financial statements, ratios, efficiencies
• Operational experience
• Leadership ability
• Understanding of hospitality legal requirements/regulations
• Strategic management and tactical execution

Program Highlights

• The Club at Gateway Center, our student-operated restaurant that’s also open to the public
• Field trips to industry locations
• Special industry guest lectures and symposiums including our Executive-in-Residence Lecture Series
• Meetings with industry professionals through our Company Showcase program

Career Outlook

• Graduates can pursue careers such as:
  • Develop appropriate strategies for reaching their career goals in the global hospitality and tourism fields.
  • Develop analytical and quantitative skills enhanced by information technology to support smart business decisions in the Hospitality and Tourism Industry.
  • Integrate hospitality and tourism business principles and current trends to lead in diverse, collaborative, and global environments.
  • Apply innovative and imaginative methods to Hospitality and Tourism businesses utilizing ethical and sustainable practices.
  • Demonstrate effective and efficient communication skills in all settings.

Program Courses

• Hotel Operations (3)
  • Detailed study of different departments within hotel properties. Emphasis on front office, food and beverage, housekeeping, engineering, security, sales and marketing and accounting.
• Hospitality Revenue Management (3)
  • Comprehensive analysis of theories and strategies of revenue management that directly affect operations in the hospitality industry, such as strategic pricing, demand forecasting, data analysis, inventory management and distribution channel management. Application of revenue management techniques using data analysis and programs to maximize the hospitality firm’s profitability.
• Foundations in Leading Hospitality Organizations & Talent (3)
  • Introduction to motivation, leadership, communications, decision making, and leading people through effective management of human resources, ethics, social responsibility, and managing consumer experiences in the hospitality industry by examining service-driven management foundations.
• Orientation to the Hospitality Industry (3 hrs)
  • Survey of the hotel, restaurant, club and food service industries, including history, scope, organization and career opportunities.
• Survey of Beverages in the Hospitality Industry (3 hours)
  • Study of social beverages commonly used in the hospitality industry. Primary emphasis is on history, language, product identification and production and merchandising techniques for wines, beers, distilled spirits and non-alcoholic beverages.
• Restaurant Operations (3 hrs)
  • A laboratory-based course designed to familiarize students with both dining room service, and with an understanding of quantity food production principles and techniques. Students apply organizational and management skills in the actual operation of a restaurant facility.