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
| COURSE | TITLE | S.H. |
|---|---|---|
| YSU 1500 | Success Seminar | 1-2 |
| or SS 1500 | ||
| or HONR 1500 | Intro to Honors | |
| General Education Requirements | ||
| ENGL 1550 | Writing 1 | 3-4 |
| or ENGL 1549 | Writing 1 with Support | |
| ENGL 1551 | Writing 2 | 3 |
| CMST 1545 | Communication Foundations | 3 |
| MATH 2623 | Quantitative Reasoning | 3 |
| Select two courses from two domains: Arts and Humanities, Social Science or Natural Science (one must include a lab) | 6 | |
| Other Requirements | ||
| CSIS 1514 | Business Computer Systems | 3 |
| Major Requirements | ||
| Must have C or better; courses cannot be taken Credit/No Credit | ||
| HMEC 1550 | 1 | |
| HMGT 1500 | Introduction to Hospitality Industry | 3 |
| FNUT 1512 | Food Safety and Sanitation | 1 |
| FNUT 1551 | Normal Nutrition | 3 |
| FNUT 1553 & 1553L | Food Science and Management Principles and Food Science and Management Principles Laboratory | 4 |
| 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 |
| 60 s.h. required for the degree - select elective(s) | 2 | |
| Total Semester Hours | 59-61 | |
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.
| Year 1 | ||
|---|---|---|
| Fall | S.H. | |
| YSU 1500 or HONR 1500 or SS 1500 | Success Seminar or Intro to Honors or | 1-2 |
| HMEC 1550 | 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 |
| Semester Hours | 16-17 | |
| Spring | ||
| FNUT 2610 or MGT 3725 | 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 Hours | 14 | |
| Year 2 | ||
| Fall | ||
| HMGT 2603 or ACCT 1503 | Hospitality Managerial Accounting 1 (ACCT 1503 - 3 s.h.) or Essentials of Accounting | 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 |
| HMGT 4846 | Event Management | 3 |
| HMGT 2691 | Hospitality Cooperative Work Experience | 3 |
| Social Science Elective | 3 | |
| Elective - your choice | 2 | |
| Semester Hours | 14 | |
| Total Semester Hours | 59-60 | |
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.