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Hospitality Management
Be a leader in the guest services industry by earning a degree in hospitality management offered both as a major or as an option to our business administration degree.
Learning Goals and Objectives
All students earning their undergraduate degree in a business discipline from the OSU College of Business complete a common business core. This core, consisting of about 100 credits across all four years, provides students with a strong business foundation.
The following learning goals and objectives are in addition to those in the business core learning goals and objectives.
Hospitality management graduates will be competent to:
- Develop an awareness of the various career opportunities and options within the hospitality industry.
- Understand the importance of outstanding guest-service quality, server-guest relationships and ethics.
- Comprehend, synthesize and evaluate elements of professional service management.
- Experience a "real life" experience in the hospitality industry.
- Demonstrate the skills and behaviors required during customer involvement to analyze, judge and act in ways that contribute to customer satisfaction.
- Define and explain food production terms and principles, including food safety and sanitation practices, apply key principles in operating foodservice establishments, and evaluate and critique the effectiveness of such applications.
- Evaluate, analyze and determine the application of human resource theories and principles in maximizing employee performance, employee retention and customer (internal and external) service.
- Explain the application of technology in various hospitality industry segments and in different organizational functional areas.
- Apply strategic management principles to hospitality business operations in maximizing the accomplishment of organizational goals and objectives.
- Evaluate, analyze and determine the application of service marketing theories and principles in promoting hospitality businesses.
- Demonstrate knowledge of and experience in operations relative to the provision of goods and services in hospitality management.
- Describe physical and perpetual inventory systems.
- Acquire knowledge of a global perspective and diversity issues as related to hospitality management.
- Evaluate the economic, social and/or environmental impacts of hospitality business practices on the local communities in which they operate.