The hospitality and food service management concentration (1220) is designed to prepare students for management careers in the hospitality industry and related sectors. The degree program provides the opportunity for students to acquire those skills that are necessary to operate and manage a multitude of food service operations. The curriculum enables students to develop their managerial, functional, operational, and analytical capabilities to maximize their success in hospitality and food service management industry. An important component of the curriculum which contributes to professional development is supervised field experience. This experience offers students a means of gaining valuable hands-on experience that further prepares them for a dynamic career in the industry. Enrollment in supervised field experience course requires a minimum 2.50 cumulative grade point average achieved two semesters preceding the semester of field experience and maintained until the semester of field experience. As an alternative to the supervised field experience, students can earn credits in approved, upper-division electives.
Career opportunities are excellent for students in this concentration. Graduates of this program will be prepared to work in entry-level management positions of the hospitality industry. Areas of employment include restaurants, hospitals, hotels, resorts, and universities, catering, event planning, and commercial food service.