Mark J. Zetts, MBA
AAS- Hospitality Management Program Director
(330) 941-1784
mjzetts01@ysu.edu

Students may earn an associate degree and/or a bachelor's degree with a major in hospitality management. The hospitality management programs provide students with the knowledge and skills needed to be successful and competent in this fast-growing field, not only in the United States but throughout the world.

The Associate of Applied Science degree articulates with the bachelor's degree. The Bachelor of Science in Applied Science program exposes students to advanced management concepts in lodging, food and beverage, or event management.

The Event Management track provides coursework to prepare graduates to plan leisure activities, sporting events and other celebrations from arranging food and entertainment to reserving venues and accommodations for guests.  

The Restaurant and Foodservice track prepares graduates for managing restaurant or institutional food service operations.

The Hotel and Lodging track prepares graduates for careers in the lodging area of hospitality - cruise ships, resorts and hotels.

For more information, contact Mr. Mark Zetts at mjzetts01@ysu.edu or (330) 941-1784

COURSETITLES.H.
General Education Requirements
Core Competencies14
Writing 1
Writing 2
Communication Foundations
Quantitative Reasoning
Introduction to the Bitonte College of Health and Human Services
Arts and Humanities3
Social Science3
Other Requirements
CSIS 1514Business Computer Systems3
Major Requirements
Must have C or better; courses cannot be taken Credit/No Credit
HMEC 1550Human Ecology Professions1
HMGT 1500Introduction to Hospitality Industry3
FNUT 1512Food Safety and Sanitation1
FNUT 1551Normal Nutrition3
FNUT 1553
1553L
Food Science and Management Principles
and Food Science and Management Principles Laboratory
4
HMGT 2603Hospitality Managerial Accounting 14
HMGT 2691Hospitality Cooperative Work Experience (Permit required, see advisor. Student must sign up for permit prior to registration.)3
HMGT 3719Facilities Management4
HMGT 3745Hospitality Marketing and Sales4
Event Management
FNUT 2612
2612L
Food Systems: Operation, Production, and Service
and Food Systems: Operations, Production, and Service Laboratory
5
HMGT 4846Event Management3
60 s.h. required for the degree - select elective(s)2
Total Semester Hours60

Some courses are offered only once a year; see your advisor for proper prerequisites and sequence of courses. This curriculum articulates perfectly with the Bachelor of Science program in Applied Science in Hospitality Management. Some alternative coursework, including ACCT, MGT, and MKTG courses, may be taken in the Williamson College of Business Administration where a minimum GPA of 2.5 is required. 

Plan of Study Grid
Year 1
FallS.H.
HMEC 1550 Human Ecology Professions 1
HMGT 1500 Introduction to Hospitality Industry 3
ENGL 1550 Writing 1 3
FNUT 1512 Food Safety and Sanitation 1
FNUT 1553 Food Science and Management Principles 3
FNUT 1553L Food Science and Management Principles Laboratory 1
MATH 2623 Quantitative Reasoning 3
HAHS 1500 Introduction to the Bitonte College of Health and Human Services 2
 Semester Hours17
Spring
FNUT 2610
Organization and Management (GPA > 2.5 required for MGT 3725)
or Fundamentals of Management
3
ENGL 1551 Writing 2 3
FNUT 2612 Food Systems: Operation, Production, and Service 3
FNUT 2612L Food Systems: Operations, Production, and Service Laboratory 2
CSIS 1514 Business Computer Systems 3
 Semester Hours14
Year 2
Fall
HMGT 2603
Hospitality Managerial Accounting 1 (ACCT 1503 - 3 s.h.)
or Elementary Accounting
4
HMGT 3719 Facilities Management 4
HMGT 3745 Hospitality Marketing and Sales 4
Arts & Humanities or Natural Science Elective 3
 Semester Hours15
Spring
CMST 1545 Communication Foundations 3
HMGT 4846 Event Management 3
HMGT 2691 Hospitality Cooperative Work Experience 3
Social Science Elective 3
Elective - your choice 2
 Semester Hours14
 Total Semester Hours60

Learning Outcomes

At the completion of the hospitality management program, graduates will be able to:

  • Demonstrate appropriate customer and guest service practices, skills and behaviors required during customer involvement that contribute to customer satisfaction.
  • Demonstrate the knowledge of fundamental principles of leadership and the ability to work with a group of people to formulate rational solutions to hospitality operational problems.
  • Demonstrate quality food preparation and presentation skills, using appropriate health, safety, sanitation, and environmental protection procedures in hospitality.
  • Demonstrate the use and knowledge of current technologies in the hospitality industry. Explain key factors in the design, development, and maintenance of the industry facilities and apply relevant technologies in ways that enhance organizational performance.
  • Demonstrate the ability to market hospitality goods and services effectively and responsibly.
  • Analyze legal, ethical, and socio-political considerations affecting organizations to make management decisions.
  • Demonstrate use of accepted accounting practice and sound financial management.