The Bachelor of Science degree in Sustainable Tourism and Hospitality Management is tailored for those interested in supervisory level jobs in the tourism and hospitality industry. Emphasis is management-oriented though a certain amount of clerical expertise is demanded for parts of this industry. In addition to the General Education outcomes, the student will be given the opportunity to:
- Effectively implement principles of tourism and hospitality management.
- Recognize the structure, make-up, and tasks required of a “front desk operator” in the tourism and hospitality industry.
- Analyze basic principles of customer service in the tourism and hospitality industry.
- Explain how the tourism and hospitality industry uses teams and organizational leadership principles to meet consumer demand in different tourism and hospitality areas.
- Explain how the emergence of eco-tourism is changing the tourism and hospitality industry.
- Provide examples of how to interact effectively with people from diverse backgrounds;
- Provide an example of how to set up diverse teams;
- Provide examples each of personal ethics and professional ethics in the hospitality industry;
- Compare and contrast the differences between strategic management and project management in the hospitality industry;
- Describe behaviors that human resource managers typically engage in when they are determining employee performance standards;
- Provide examples of how human resource managers determine the thinking skills of potential employees;
- Describe key industry standards for working with food and beverage service and restaurants;
- Describe key industry standards for working with hotel and care-for-others industries;
- Describe the key aspects of destination development;
- Describe the standards expected when engaged in event planning and management; and
- Examine the principles and techniques of organizing and interpreting empirical data for the purpose of developing a thesis-driven paper.
| Course ID | Subject Area | Credits |
| Area I: General Education Requirements for the Bachelor of Science Degree | ||
| GS 101 | Introduction to College Studies: Technology, Leadership, and Success | (5) |
| GS/SH 110 | Environmental Science, Sustainability, and Health | (5) |
| EN 104 | English Composition and Writing | (5) |
| EN 105 | Mechanics and Research of Academic Writing | (5) |
| EN 202 | Introduction to Public Speaking, Communication, and Self-Awareness | (5) |
| GS/IT 109 | Technology in the Information Age | (5) |
| MA 105 | Introduction to College Algebra | (5) |
| MA 205 | Application of Math in Society | (5) |
| MA 210 | Applied Statistics | (5) |
| PY 220 | Introduction to Psychology: Development, Personality, and Motivation | (5) |
| SO 202 | Introduction to Sociology: Culture and Diversity in a Global Society | (5) |
| SO 235 | Local and Global Citizenship with Experiential Learning (see p.14 for additional costs) | (5) |
| Total General Education Requirements for the Bachelor of Science Degree | (60) | |
| Area II: Business Requirements | ||
| BE 101 | Introduction to Business | (5) |
| BE 104 | Introduction to Accounting | (5) |
| BE 201 | Principles of Microeconomics | (5) |
| BE 202 | Principles of Macroeconomics | (5) |
| BS 402 | Principles of Research Methodology | (5) |
| Area II: Total Business Requirements | (25) | |
| Area III: Tourism Requirements | ||
| TH 200 | Tourist Behavior and Consumption | (5) |
| TH 201 | Principles of Sustainable Tourism and Hospitality Management | (5) |
| TH 202 | Eco-Tourism and Sustainable Tourism Development | (5) |
| TH 203 | Sustainable Tourism Planning and Policy | (5) |
| TH 204 | Digitalization in Hospitality and Tourism | (5) |
| Total Tourism Requirements | (25) | |
| Area IV: Hospitality Requirements | ||
| TH 210 | Customer Relationship Management for The Hospitality Industry | (5) |
| TH 211 | Lodging Operations Management | (5) |
| TH 212 | Hospitality Law | (5) |
| Total Hospitality Requirements | (15) | |
| Area V: Tourism & Hospitality Requirements | ||
| OL/TH 350 | Human Resource Management | (5) |
| TH 352 | Food and Beverage Safety Standards and Management | (5) |
| TH 401 | Tourism Destination Management | (5) |
| TH 402 | Restaurant Processes and Management | (5) |
| TH 403 | Event Planning Processes and Management | (5) |
| TH 404 | Safety, Security, Risk Management and Disaster Avoidance | (5) |
| TH 405 | Tourism and Hospitality Marketing | (5) |
| OL/TH 406 | Human Performance Analysis and Measurement | (5) |
| BS 434 | International Experiential Learning: Travel & Tourism or any other International Experiential Course | (5) |
| BS 485 | Application through Experiential Learning | (5) |
| Area V: Total Tourism & Hospitality Requirements | (50) | |
| Area VI: Capstone | ||
| BS 490A | Undergraduate Capstone Project I | (2) |
| BS 490B | Undergraduate Capstone Project II | (3) |
| Total Capstone | (5) | |
| Total Credits Required for Graduation | (180) |