PROGRAM LEARNING OUTCOMES


B.S. Hospitality Management with Concentration in Culinary Arts and Kitchen Operations

  1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
  2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
  3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
  4. Formulate business decisions in hospitality and tourism management
  5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry
  6. Create quality products.


B.S. Hospitality Management with Concentration in Accommodations and Lodging Operations

  1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
  2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
  3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
  4. Formulate business decisions in hospitality and tourism management
  5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry
  6. Operate rooms division functions


B.S. Hospitality Management with Concentration in Restaurant and Food Service Operations

  1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
  2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
  3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
  4. Formulate business decisions in hospitality and tourism management
  5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry
  6. Manage a food service facility.


B.S. Tourism Management with Concentration in Travel and Tour Operations

  1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
  2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
  3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
  4. Formulate business decisions in hospitality and tourism management
  5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry
  6. Integrate global distribution systems in tourism operations.


B.S. Tourism Management with Concentration in Destination Management

  1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
  2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
  3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
  4. Formulate business decisions in hospitality and tourism management
  5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry
  6. Recommend a tourism policy plan for a destination.


B.S. Tourism Management with Concentration in Events Management

  1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
  2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
  3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
  4. Formulate business decisions in hospitality and tourism management
  5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry
  6. 6.Execute events for the stakeholders.


Program Student Profile

School Years 2017-2018 and 2018-2019

Program Enrollment – BS Hospitality Management and BS Tourism Management3 Years Ago 2018-192 Years Ago 2019-20201 Year Ago 2020-2021
Number of Students888799788
Number of Graduates 2963612
Student/Faculty Ratio39.47 40.97 38.44
Retention Rate % – Freshmen to Sophomore (for all Programs)214.71%92.83%75.90%
% Students employed in the hospitality industry or a related field i.e. Professional Placement within 90 days after graduation61%51%45%
% Students continuing their education within 90 days after graduation 3%0.08%0%
Total Professional Placement and Continuing Education Rate64%51.08%45%