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 Food Service Management track provides coursework to prepare graduates to plan and implement large and small scale catered events, as well as manage and market restaurant and catering operations.

COURSETITLES.H.
General Education Requirements
Core Competencies12
Writing 1
Writing 2
Communication Foundations
MATH 2623Quantitative Reasoning3
Arts and Humanities3
Natural Sciences or Social Sciences elective3
General Education Elective / First-Year Experience3
Other Requirements
CSIS 1514Business Computer Systems3
MGT 2604Legal Environment of Business 13
MGT 3725Fundamentals of Management (Permit required, see advisor. Student must sign up for permit prior to registration.)3
or FNUT 2610 Organization and Management
Major Requirements
Must have C or better; courses cannot be taken Credit/No Credit
HMGT 1500Introduction to Hospitality Industry3
FNUT 1512Food Safety and Sanitation1
FNUT 1543Personal Nutrition ((FNUT 1551 counts as a SPA elective))1
or FNUT 1551 Normal Nutrition
HMEC 1550Human Ecology Professions1
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
Restaurant and Foodservice Management
FNUT 2612
2612L
Food Systems: Operation, Production, and Service
and Food Systems: Operations, Production, and Service Laboratory
5
HMGT 3725Food and Beverage Management3
Total Semester Hours66

Some courses 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. See your advisor regarding prerequisites for ACCT, MGT, and MKTG courses.

Plan of Study Grid
Year 1
FallS.H.
HMGT 1500 Introduction to Hospitality Industry 3
ENGL 1550 Writing 1 3
HMEC 1550 Human Ecology Professions 1
FNUT 1553 Food Science and Management Principles 3
FNUT 1553L Food Science and Management Principles Laboratory 1
FNUT 1512 Food Safety and Sanitation 1
MATH 2623 Quantitative Reasoning 3
First Year Experience Elective 3
 Semester Hours18
Spring
FNUT 2610
Organization and Management
or Fundamentals of Management
3
FNUT 1543
Personal Nutrition
or Normal Nutrition
1
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 Hours15
Year 2
Fall
HMGT 2603 Hospitality Managerial Accounting 1 4
HMGT 3719 Facilities Management 4
HMGT 3745 Hospitality Marketing and Sales 4
Social and Personal Awareness or Natural Science Elective 3
 Semester Hours15
Spring
CMST 1545 Communication Foundations 3
MGT 2604 Legal Environment of Business 1 3
HMGT 3725 Food and Beverage Management 3
HMGT 2691 Hospitality Cooperative Work Experience 3
Social Science Elective 3
 Semester Hours15
 Total Semester Hours63