Hospitality Management B.S.
Degree: BS
Locations: North Carolina, Online, Rhode Island
Length: 4 years
Internship: Required, 6 credits
Credits: 120
Check-In to Your Dream Career
Step into the vibrant world of hospitality. Our Bachelor of Science in Hospitality Management program offers more than just a degree — it’s a gateway to a dynamic career where each interaction becomes an opportunity to craft unforgettable experiences.
At JWU, you’ll explore a comprehensive major designed to nurture essential management and leadership skills while staying at the forefront of hospitality trends. Foundational courses such as Hospitality Strategic Marketing and Managing the Hotel Guest Experience set the stage, complemented by specializations in:
- Food and Beverage
- Hotel and Resort
- Sustainable Tourism
Whether you’re drawn to food and beverage, luxury hospitality or sustainable tourism practices, our program allows you to tailor your education to match your interests and career aspirations.
Now Offering a 3-Year or 4-Year Degree Option
You now have the option to earn your Hospitality Management bachelor’s degree in either three or four years. Our new Career-Focused Degree program lets you complete your degree in just three years with a streamlined, 90-credit curriculum. This option allows you to enter the workforce sooner and save on tuition while still receiving the same quality education and hands-on experiences JWU is known for. If you prefer a more traditional pace, the four-year degree path is also available, offering the same rigorous preparation for your future career.
Curriculum and Degree Requirements
Students in the College of Hospitality & Business will apply and adapt their knowledge in innovative ways through the Hospitality & Business Core Experience.
In addition to classes, free elective credit can be applied to a number of options, such as internships, minors, or study abroad. You are encouraged to contact an advisor before scheduling free elective credits.
Credits Major Courses | ||
| FSM2033 | Food Service in Hospitality and Tourism | 3 |
| HOSP1001 | Orientation to the Hospitality Industry | 3 |
| HOSP1015 | Managing the Hotel Guest Experience | 3 |
| HOSP2010 | Technology in the Hospitality Industry | 3 |
| HOSP2011 | Hospitality Sales and Meeting Management | 3 |
| or EVNT2020 | The Business of Event Management | |
| HOSP2040 | Human Resources Management in Service Organizations | 3 |
| HOSP3053 | Hospitality Strategic Marketing | 3 |
| HOSP4150 | Strategy and Improvement in the Hospitality Industry | 3 |
| TRVL2010 | Dynamics of Tourism and Sustainability | 3 |
| Major Electives/Specialization | ||
| Choose 21 credits from the following courses (at least one course at the 4000 level and two courses at 3000 level or higher) or a specialization listed below† and 6 credits of major electives: | 21 | |
| The Business of Event Management | ||
or HOSP2011 | Hospitality Sales and Meeting Management | |
| Beverage Appreciation | ||
| Food Service Operations | ||
| Front of the House Operations Management | ||
| Catering: Sales and Operations Management | ||
| Advanced Food Service Operations Management | ||
| Beverage Operations Management | ||
| The Gaming Industry | ||
| Exploring the Private Club Industry | ||
| Sustainable Hotel Support Operations | ||
| Revenue Management | ||
| International Hotel Operations, Development and Management | ||
| Resort, Vacation Ownership and Spa Management | ||
| Hotel Asset Management | ||
| Hospitality Operations Analysis | ||
| Negotiations and Agreements in Hospitality, Sports, Entertainment and Event Management | ||
| Applied/Experiential Learning | ||
| Choose 6 credits from the following: | 6 | |
| College of Hospitality Management Internship | ||
Study Abroad | ||
| Related Professional Studies | ||
| ACCT2150 | Accounting for Hospitality Service Organizations | 3 |
| ACCT3150 | Financial Management for Hospitality Service Organizations | 3 |
| LAW2005 | Hospitality Law | 3 |
| A&S Core Experience | ||
| Communications Foundations Courses | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Integrative Learning | 6 | |
Two ILS courses, one at the 2000 level, and one at the 4000 level | ||
| Arts and Humanities | 6 | |
| Ethics: A Global Perspective | ||
One course from ART, HIST, HUM, LIT or REL | ||
| Mathematics | 6 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Statistics I | ||
| Science | 3 | |
| One course from BIO, CHM, PHY or SCI | ||
| Social Sciences | 6 | |
| Foundations of Leadership Studies | ||
One course from ANTH, ECON, GEND, PSCI, PSYC, RES or SOC | ||
| A&S Electives | 6 | |
| Macroeconomics | ||
One course with an EASC attribute | ||
| Free Electives | ||
| 15 credits selected from 1000-4999 numbered offerings within the university | 15 | |
| Total Credits | 120.0 | |
|
Credits
Major Courses |
||
| FSM2033 | Food Service in Hospitality and Tourism | 3 |
| HOSP1001 | Orientation to the Hospitality Industry | 3 |
| HOSP1015 | Managing the Hotel Guest Experience | 3 |
| HOSP2010 | Technology in the Hospitality Industry | 3 |
| HOSP2011 | Hospitality Sales and Meeting Management | 3 |
| or EVNT2020 | The Business of Event Management | |
| HOSP2040 | Human Resources Management in Service Organizations | 3 |
| HOSP3053 | Hospitality Strategic Marketing | 3 |
| HOSP4150 | Strategy and Improvement in the Hospitality Industry | 3 |
| TRVL2010 | Dynamics of Tourism and Sustainability | 3 |
| Major Electives/Specialization | ||
| Choose 21 credits from the following courses (at least one course at the 4000 level and two courses at 3000 level or higher) or a specialization listed below† and 6 credits of major electives: | 21 | |
| The Business of Event Management | ||
|
or HOSP2011
|
Hospitality Sales and Meeting Management | |
| Beverage Appreciation | ||
| Food Service Operations | ||
| Front of the House Operations Management | ||
| Catering: Sales and Operations Management | ||
| Advanced Food Service Operations Management | ||
| Beverage Operations Management | ||
| The Gaming Industry | ||
| Exploring the Private Club Industry | ||
| Sustainable Hotel Support Operations | ||
| Revenue Management | ||
| International Hotel Operations, Development and Management | ||
| Resort, Vacation Ownership and Spa Management | ||
| Hotel Asset Management | ||
| Hospitality Operations Analysis | ||
| Negotiations and Agreements in Hospitality, Sports, Entertainment and Event Management | ||
| Food Culture and Tourism | ||
| World Geography for Tourism and Hospitality | ||
| International Policies of Tourism | ||
| Tour Management Operations | ||
| Tourism Economics | ||
| Destination Management Organization | ||
| Applied/Experiential Learning | ||
| Choose 6 credits from the following: | 6 | |
| College of Hospitality Management Internship | ||
|
Study Abroad
|
||
| Related Professional Studies | ||
| ACCT2150 | Accounting for Hospitality Service Organizations | 3 |
| ACCT3150 | Financial Management for Hospitality Service Organizations | 3 |
| LAW2005 | Hospitality Law | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
|
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level
|
||
| Experiencing | 6 | |
| Ethics: A Global Perspective | ||
|
Additional course with the Experiencing attribute (EEXP) in a different discipline
|
||
| Measuring | 6 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Statistics I | ||
| Exploring | 3 | |
|
One course with the Exploring attribute (EEPL)
|
||
| Interacting | 6 | |
| Foundations of Leadership Studies | ||
|
Additional course with the Interacting attribute (EINT) in a different discipline
|
||
| A&S Electives | 6 | |
| Macroeconomics | ||
|
Additional course with the Arts & Sciences elective attribute (EASC)
|
||
| Free Electives | ||
| 15 credits selected from 1000-4999 numbered offerings within the university | 15 | |
| Total Credits | 120.0 | |
|
Credits
Major Courses |
||
| FSM2033 | Food Service in Hospitality and Tourism | 3 |
| HOSP1001 | Orientation to the Hospitality Industry | 3 |
| HOSP1015 | Managing the Hotel Guest Experience | 3 |
| HOSP2010 | Technology in the Hospitality Industry | 3 |
| HOSP2011 | Hospitality Sales and Meeting Management | 3 |
| or EVNT2020 | The Business of Event Management | |
| HOSP2040 | Human Resources Management in Service Organizations | 3 |
| HOSP3053 | Hospitality Strategic Marketing | 3 |
| HOSP4150 | Strategy and Improvement in the Hospitality Industry | 3 |
| TRVL2010 | Dynamics of Tourism and Sustainability | 3 |
| Major Electives | ||
| Choose 12 credits from the following courses (at least one course at the 4000 level and two courses at the 3000 level or higher). | 12 | |
| The Business of Event Management | ||
|
or HOSP2011
|
Hospitality Sales and Meeting Management | |
| Beverage Appreciation | ||
| Food Service Operations | ||
| Front of the House Operations Management | ||
| Catering: Sales and Operations Management | ||
| Advanced Food Service Operations Management | ||
| Beverage Operations Management | ||
| The Gaming Industry | ||
| Exploring the Private Club Industry | ||
| Sustainable Hotel Support Operations | ||
| Revenue Management | ||
| International Hotel Operations, Development and Management | ||
| Resort, Vacation Ownership and Spa Management | ||
| Hotel Asset Management | ||
| Hospitality Operations Analysis | ||
| Negotiations and Agreements in Hospitality, Sports, Entertainment and Event Management | ||
| Applied/Experiential Learning | ||
| Students in this program are required to complete 600 hours of Work Integrated Learning. | ||
| Related Professional Studies | ||
| ACCT2150 | Accounting for Hospitality Service Organizations | 3 |
| ACCT3150 | Financial Management for Hospitality Service Organizations | 3 |
| LAW2005 | Hospitality Law | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
|
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level
|
||
| Experiencing | 6 | |
| Ethics: A Global Perspective | ||
|
Additional course with the Experiencing attribute (EEXP) in a different discipline
|
||
| Measuring | 6 | |
|
One course with the Measuring attribute (EMEA) at level of placement (1002 or higher)
|
||
| Statistics I | ||
| Exploring | 3 | |
|
One course with the Exploring attribute (EEPL)
|
||
| Interacting | 6 | |
| Foundations of Leadership Studies | ||
|
Additional course with the Interacting attribute (EINT) in a different discipline
|
||
| A&S Electives | 6 | |
| Macroeconomics | ||
|
Additional course with the Arts & Sciences elective attribute (EASC)
|
||
| Total Credits | 90.0 | |
|
Credits
Major Courses |
||
| FSM2033 | Food Service in Hospitality and Tourism | 3 |
| HOSP1001 | Orientation to the Hospitality Industry | 3 |
| HOSP1015 | Managing the Hotel Guest Experience | 3 |
| HOSP2010 | Technology in the Hospitality Industry | 3 |
| HOSP2011 | Hospitality Sales and Meeting Management | 3 |
| or EVNT2020 | The Business of Event Management | |
| HOSP2040 | Human Resources Management in Service Organizations | 3 |
| HOSP3053 | Hospitality Strategic Marketing | 3 |
| HOSP4150 | Strategy and Improvement in the Hospitality Industry | 3 |
| TRVL2010 | Dynamics of Tourism and Sustainability | 3 |
| Major Electives | ||
| Choose 12 credits from the following courses (at least one course at the 4000 level and two courses at the 3000 level or higher). | 12 | |
| The Business of Event Management | ||
|
or HOSP2011
|
Hospitality Sales and Meeting Management | |
| Beverage Appreciation | ||
| Food Service Operations | ||
| Front of the House Operations Management | ||
| Catering: Sales and Operations Management | ||
| Advanced Food Service Operations Management | ||
| Beverage Operations Management | ||
| The Gaming Industry | ||
| Exploring the Private Club Industry | ||
| Sustainable Hotel Support Operations | ||
| Revenue Management | ||
| International Hotel Operations, Development and Management | ||
| Resort, Vacation Ownership and Spa Management | ||
| Hotel Asset Management | ||
| Hospitality Operations Analysis | ||
| Negotiations and Agreements in Hospitality, Sports, Entertainment and Event Management | ||
| Food Culture and Tourism | ||
| World Geography for Tourism and Hospitality | ||
| International Policies of Tourism | ||
| Tour Management Operations | ||
| Tourism Economics | ||
| Destination Management Organization | ||
| Applied/Experiential Learning | ||
| Students in this program are required to complete 600 hours of Work Integrated Learning. | ||
| Related Professional Studies | ||
| ACCT2150 | Accounting for Hospitality Service Organizations | 3 |
| ACCT3150 | Financial Management for Hospitality Service Organizations | 3 |
| LAW2005 | Hospitality Law | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
|
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level
|
||
| Experiencing | 6 | |
| Ethics: A Global Perspective | ||
|
Additional course with the Experiencing attribute (EEXP) in a different discipline
|
||
| Measuring | 6 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Statistics I | ||
| Exploring | 3 | |
|
One course with the Exploring attribute (EEPL)
|
||
| Interacting | 6 | |
| Foundations of Leadership Studies | ||
|
Additional course with the Interacting attribute (EINT) in a different discipline
|
||
| A&S Electives | 6 | |
| Macroeconomics | ||
|
Additional course with the Arts & Sciences elective attribute (EASC)
|
||
| Total Credits | 90.0 | |
Dive into Hospitality Management
Our program integrates practical engagement seamlessly into your education, ensuring you’re equipped with real-world skills from day one.
Why Study Hospitality at JWU?
- Customize your education with specialized tracks in Food and Beverage, Hotel and Resort or Sustainable Tourism.
- Learn from faculty who are industry leaders, bringing real-world expertise into the classroom.
- Benefit from JWU’s extensive network of hospitality industry connections, opening doors to internships and job opportunities.
- Experience hands-on learning in state-of-the-art facilities like Bistro 61 and the Bigelow Beverage Lab.
- Embedded study abroad experiences in coursework. Students have traveled to Morocco, Peru, India, Ecuador, Ireland, Portugal and Mexico.
Specializations
Food & Beverage Management
In this specialization, you’ll learn the ins and outs of managing restaurants. Plus, you’ll get to develop a menu and manage service at one of our fully functional restaurants on campus. You’ll also explore key topics such as marketing, staff scheduling, production planning, and beverage service management.
Hotel & Resort Management
A magical stay at a hotel or resort is all about the details — discover what happens behind the scenes to make guests’ dreams come true. You’ll participate in site visits to local hotels to see how they operate. Dive into the principles and concepts of resort management, gain a working knowledge of hotel support services, and participate in an immersive study-away experience.
Sustainable Tourism
Explore the exciting tourism industry and how it impacts the world. Your courses will cover food culture, geography, international policies and more. The highlight of this specialization is the international trip you and your classmates will plan and execute.
Real World Hospitality Management
Watch the career dreams come to life with Elijah Brown, class of ’25, who exemplifies the spirit of hospitality, driven by a passion for continuous growth.
As a first-generation college student, Elijah has already earned acclaim as the 2022 Hotel Employee of the Year by the RI Hospitality Stars of the Industry.
Other career options with this degree include:
- Resort Operations Director
- Hotel General Manager
- Food & Beverage Operations Manager
- Hotel Sales and Marketing Manager
- Guest Relations Manager
- Destination Marketing Manager
- Corporate Food & Beverage Manager
- Tour Operations Manager
Contact Us
Providence: Jane Boyland, FMP, CHE
Charlotte: Sunil Atreya, CHE