Hospitality Management Major
Business, B.S.
The B.S. in Business: Hospitality Management program supports the Bay Path University mission by positioning its women graduates for upper-level roles with hospitality, tourism, travel, food and beverage and restaurant industries, by combining a liberal arts core that promotes critical thinking, collaboration and teamwork, written and oral communication skills, and analytic abilities with industry-specific knowledge and competencies. The program is designed on the content areas of competency from the voluntary accreditation organization, the Accreditation Commission for Programs in Hospitality Administration (ACPHA), and follows its principles and ethics. This degree therefore positions its graduates to understand trends in various fields and to weather changes in these industries. The Hospitality Management major focuses on a highly visible industry in which significant numbers of adult women without degrees are currently working. The degree provides opportunity for women already working in the industry to advance and secure better employment, as well as educational opportunities for those without industry experience to enter the field. The internship in the degree program provides practical experiential learning for all students to apply in-class knowledge to real-world applications.
| Code | Title | Hours |
|---|---|---|
| University Core | ||
| Behavioral/Social Science Electives 1 | 9 | |
| BUS 204 | Financial Wellness | 1 |
| ENG 114 | Critical Reading and Response | 3 |
| ENG 124 | Research and Writing in the Disciplines | 3 |
| or ENG 134 | Literary Genres | |
| Humanities Electives | 9 | |
| MAT 120 | Statistics | 3 |
| Science Electives (lab required) | 7 | |
| WEL 100 | Empowered as Learners and Leaders | 3 |
| or WEL 220 | Empowered as Learners and Leaders | |
| WEL 350 | Strategies for Career and Personal Growth | 2 |
| Major Requirements | ||
| ACC 100 | Introduction to Financial Accounting | 3 |
| ACC 101 | Introduction to Managerial Accounting | 3 |
| BUS 113 | Foundations of the Hospitality Industry | 3 |
| BUS 120 | Business in Society | 3 |
| BUS 226 | Principles of Marketing | 3 |
| BUS 234 | Hospitality Facilities Operations Management | 3 |
| BUS 235 | Dynamics of Management | 3 |
| BUS 255 | Human Resource Management | 3 |
| BUS 265 | Hospitality Law | 3 |
| or BUS 215 | Legal Environments of Business | |
| or LAW 220 | Business Law | |
| BUS 300 | Organizational Development and Change | 3 |
| or LOS 315 | Organizational Behavior and Leadership | |
| BUS 308 | Communicating in Business | 3 |
| BUS 322 | Hotel Operations and Strategic Management | 3 |
| BUS 327 | Financial Management | 3 |
| BUS 330 | Hospitality Sales and Marketing | 3 |
| BUS 361 | Food Laws and Regulations | 3 |
| BUS 490 | Hospitality Capstone | 3 |
| or BUS 491 | Strategic Management and Policy | |
| Career Electives 2 | 6 | |
| COM 112 | Fundamentals of Spreadsheets | 3 |
| or COM 130 | Computer Applications | |
| FSS 100 | Introduction to Food Science | 3 |
| General Electives | ||
| General Electives | 20 | |
| Total Credits Required | 120 | |
- 1
Students must take ECO 211 Macroeconomics and ECO 212 Microeconomics OR ECO 240 Economics as a part of their Behavioral/Social Science Elective requirements.
- 2
Students may fulfill this requirement by taking 6 credits from the following courses: ACC 302, ACC 565, ACC 599, ADS 521, ADS 534, BUS 230, BUS 245, BUS 310, BUS 325, BUS 328, BUS 330, BUS 334, BUS 342, BUS 343, BUS 400, BUS 420, BUS 498, BUS 499, DGM 500, DGM 600, LOS 325, LOS 400, LOS 430, MBA 500, MBA 601, MLN 500, MLN 505, NMP 500, NMP 521, NMP 531, WEL 400, WEL 440.