Hospitality and Event Business Major (A)
The Hospitality and Event Business Major/Minor is housed within the Sport and Hospitality Business Department.
Let's address the obvious: the global COVID-19 pandemic significantly impacted the hospitality industry. However, as the planet returns to normal, hospitality is in the midst of an incredible recovery. The result? There aren't enough qualified people for available positions in this dynamic, varied and ever-changing industry.
The numbers are staggering. On average, 1.8 million meetings take place every year in the US. And of those meetings, 85% require lodging. When you factor in tourism, more than $1 trillion in revenue is generated every single year. That means a lot of people are traveling for a number of different reasons. And when they travel, they need a place to stay. It’s a growing industry, and there’s a ton of room for you to grow and really make your mark within it.
The Hospitality and Event Business (HEB) major allows you to pursue a your career of choice in 4 different concentrations:
- Event Management
- Food & Beverage Management
- Lodging Management
- Hospitality Business
You’ll enjoy innovative instruction – with a curriculum that is current, engaging and challenging – to help you develop the core skills and character necessary to thrive in these competitive and creative industries.
Through HEB, you will network with and learn from professionals in hospitality, tourism and event management, as well as business people who work within the many sub-professions tied to these industries. Better still, when you display consistent professional and personal growth in the classroom, you could even earn the opportunity to gain intensive field experience at major events, like the Final Four or the Super Bowl.
Program Learning Outcomes
(Developed and Approved by Department Faculty on Jan. 24, 2018)
- Demonstrate growth and skills in communication methods used within the Hospitality and Event industries.
- Exhibit growth in project management, design, and execution to exceed the expectations of various industry stakeholders.
- Utilizing real-time project-based learning, students will develop a creative, well-organized mindset that fosters skills required for confident decisions that align with industry best practices.
- Consistently framing and assessing globally-minded personal and professional leadership competencies that increase opportunities in the Hospitality and Event industries.
- Demonstrate service mindset based on Christian values intended to benefit the person, community and the world.
Curriculum
| Code | Title | Hours |
|---|---|---|
| Core Requirements 1 | 45 | |
| Major Requirements | 49 | |
| Concentration Requirements | 12 | |
| Electives | 14 | |
Minor: Optional | ||
| Total Hours | 120 | |
- 1
For transfer students, please see the Advanced Transfer Core.
Major Requirements
| Code | Title | Hours |
|---|---|---|
| Required Core Courses | ||
| Business Statistics (counted in University Core) | ||
| Macroeconomics (counted in University Core) | ||
| Public Speaking (or COMM 201) | ||
or COMM 201 | Interpersonal Communication | |
| Core Business Requirments | ||
| ACCT 205 | Accounting & Finance for Business Professionals | 3 |
| BUS 210 | Business Law I | 3 |
| BUS 161 | Business Essentials | 3 |
| or BUS 162 | Quantitative Business Essentials | |
| BUS 355 | Management Information Systems | 3 |
| SHB 300 | Professional Development - Field Experience | 3 |
| BUS 453 | Business Policy and Ethics | 3 |
| ECON 231 | Microeconomics | 3 |
| MGMT 130 | Management & Leadership | 3 |
| or MBA 544 | People-Focused Management | |
| MKTG 131 | Sales and Marketing | 3 |
| Required Major Courses | ||
| SHB 140 | Exposition & Special Event Management | 3 |
| SHB 200 | Contemporary Leadership Behavior | 3 |
| SHB 202 | Professional Development - Intro to Field Experience | 1 |
| SHB 215 | Intro to Culinary Management | 3 |
| SHB 310 | Integrated PR & Social Media | 3 |
| SHB 330 | Financial Aspects of Hospitality | 3 |
| SHB 400 | Sales, Sponsorship, & Fundraising Strategies | 3 |
| SHB 450 | Professional Development - Program Capstone | 3 |
| Required Concentration Courses (12 Credits) | 12 | |
| Event Management Concentration | ||
| Introduction to Hospitality & Event Business | ||
| Concessions, Catering, & Vendor Strategies | ||
| Ceremonial Management | ||
| Event & Production Management | ||
| Food & Beverage Management Concentration | ||
| Introduction to Hospitality & Event Business | ||
| Concessions, Catering, & Vendor Strategies | ||
| Intro to Beer, Wine, and Spirits Management | ||
| Culinary Management Operations | ||
| Lodging Management Concentration | ||
| Introduction to Hospitality & Event Business | ||
| Hotel Administration | ||
| Front Office Management | ||
| Event & Production Management | ||
| Hospitality Business Concentration | ||
| Introduction to Hospitality & Event Business | ||
Select 1 course (3 credits) from Event Management concentration | ||
Select 1 course (3 credits) from Food & Beverage Management concentration | ||
Select 1 course (3 credits) from Lodging Management concentration | ||
| Total Hours | 61 | |