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Culinary Management

Hospitality Management Bachelor of Science

The Illinois Institute of Art — Chicago can help you prepare for it.

Program Overview

In the Hospitality Management program, you’ll learn about both the culinary and business aspects of the hospitality industry. Coursework includes facilities and human resource management, purchasing, planning, and cost control. Graduates are prepared to seek entry-level employment in positions such as restaurant manager or catering manager in hotels, restaurants, cruise ships, and banquet facilities.
Hospitality Management

Program Description

Program Mission
The mission of the Hospitality Management Bachelor of Science program is to prepare future leaders for entry level management in the hospitality industry and to provide a quality educational environment for students to become learners, to possess the skills, knowledge, creativity, and ethics necessary in the rapidly changing, culturally diverse hospitality industry.

Desired Student Outcomes
1. Professionalism: Graduates will demonstrate an understanding of the hospitality industry; they will understand professional and ethical behavior in the workplace.
2. Communication: Graduates will use written and oral communication to work effectively with fellow employees, clients, and customers.
3. Problem Solving and Critical Thinking: Graduates will efficiently solve problems in facilities, customer relations, personnel, procurement, and community relations.
4. Management and finance: Graduates will apply management principles effectively in a variety of workplaces; demonstrate knowledge of basic accounting concepts and principles; identify through validated research consumer markets and customer buying behavior; and implement a quality customer service program and how to integrate continuous quality improvements
5. Context: Graduates identify the differences in cultural values and perceptions of socio-cultural issues related to hospitality management and operations; explain the industry in relation to global cultural and economic diversity; articulate legal issues related to hospitality management.

Program Description
Hospitality Management blends theoretical and hands-on learning in the areas of management, human resources, accounting, food and beverage operations and lodging operations. Externships are an integral part of the curriculum as they provide an opportunity for application to real world situations ultimately culminating into a career portfolio and entry level management positions in restaurant, catering, hotels and other segments of the hospitality industry. Students also have the opportunity to focus on special topics related to the hospitality industry via their electives.

Graduation Requirements
To receive a Bachelor of Science degree in Hospitality Management, students must complete a minimum of 180 quarter credits with 60 quarter-credits in general education courses and 120 in the specialty area with a cumulative GPA of 2.0 or higher. The entire program includes 2237 clock hours, comprised of 1813 lecture hours, 112 lab hours, and 312 internship or practicum hours. Also a student must receive a passing grade or credit for all required course work, meet portfolio requirements including participation in the Senior Portfolio Show. Graduating students must pass a required course in which a portfolio is produced.
Hospitality Management

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