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.
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.
For more information, visit Hospitality Management.
| COURSE | TITLE | S.H. |
|---|---|---|
| General Education Requirements | ||
| Core Competencies | 12 | |
| Writing 1 | ||
| Writing 2 | ||
| Communication Foundations | ||
| MATH 2623 | Quantitative Reasoning | 3 |
| Arts and Humanities | 3 | |
| Social Science | 3 | |
| General Education Elective / First-Year Experience | 3 | |
| Other Requirements | ||
| CSIS 1514 | Business Computer Systems | 3 |
| MGT 2604 | Legal Environment of Business 1 | 3 |
| MGT 3725 | Fundamentals 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 1500 | Introduction to Hospitality Industry | 3 |
| FNUT 1512 | Food Safety and Sanitation | 1 |
| HMEC 1550 | Human Ecology Professions | 1 |
| FNUT 1553 & 1553L | Food Science and Management Principles and Food Science and Management Principles Laboratory | 4 |
| FNUT 1543 | Personal Nutrition | 1 |
| HMGT 2603 | Hospitality Managerial Accounting 1 | 4 |
| HMGT 2691 | Hospitality Cooperative Work Experience (Permit required, see advisor. Student must sign up for permit prior to registration.) | 3 |
| HMGT 3719 | Facilities Management | 4 |
| HMGT 3745 | Hospitality Marketing and Sales | 4 |
| Event Management | ||
| FNUT 2612 & 2612L | Food Systems: Operation, Production, and Service and Food Systems: Operations, Production, and Service Laboratory | 5 |
| HMGT 4846 | Event Management | 3 |
| Total Semester Hours | 66 | |
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 required coursework, including ACCT, MGT, and MKTG courses, are taken in the College of Business and have a minimum GPA of 2.5 as a pre-requisite.
| Year 1 | ||
|---|---|---|
| Fall | S.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 Hours | 18 | |
| Spring | ||
| FNUT 2610 or MGT 3725 |
Organization and Management or Fundamentals of Management |
3 |
| FNUT 1543 or FNUT 1551 |
Personal Nutrition (Normal Nutrition counts as a SPA elective) 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 Hours | 15 | |
| Year 2 | ||
| Fall | ||
| HMGT 2603 | Hospitality Managerial Accounting 1 | 4 |
| HMGT 3719 | Facilities Management | 4 |
| HMGT 3745 | Hospitality Marketing and Sales | 4 |
| Arts & Humanities or Natural Science Elective | 3 | |
| Semester Hours | 15 | |
| Spring | ||
| CMST 1545 | Communication Foundations | 3 |
| MGT 2604 | Legal Environment of Business 1 | 3 |
| HMGT 4846 | Event Management | 3 |
| HMGT 2691 | Hospitality Cooperative Work Experience | 3 |
| Social Science Elective | 3 | |
| Semester Hours | 15 | |
| Total Semester Hours | 63 | |