Hospitality Enterprise Specialization

Your Service Management program offers a wide range of career opportunities. Choose a Hospitality Enterprise specialization to focus your degree on the hospitality environment. This undergraduate specialization consists of four (4), three (3) credit courses that are taught online as part of your degree program. A Hospitality Enterprise specialization focuses on unique enterprise characteristics within the scope of Service Management to further enhance your skills and prepare you for a larger range of responsibility. Your specialization may require prerequisite course work. Please talk to your advisor for more information. Learn more about the required courses for your specific degree.

Hospitality Enterprise Specialization for Undergraduate Degrees

Explore different ways in which hotels and resorts attract and retain customers when you choose this specialization. You will expand your experience with event planning, conferences, and food and beverage control.

Degrees Offering the Hospitality Enterprise Specialization

Undergraduate Hospitality Enterprise Specialization Courses

SRV 332 Fundamentals of Hospitality

3 Credits

This course is a survey of the interrelated industries that comprise the hospitality and tourism industry. The course also introduces the student to the major concepts and components that representing the hotel, food and beverage, restaurant, recreation, theme parks, gaming, club management, convention and event planning, cruises, and tourism services industries. Prerequisite: SRV 301.

SRV 333 Resort Management

3 Credits

This course provides an overview of resort management and operations in the context of ski, golf, gaming, and other types of resorts. The basic principles of marketing, management, and development of a resort will be covered. The course includes a review of the history of the growth of resorts in the United States, expansion of resorts worldwide, and their operations and characteristics. Prerequisite: SRV 301.

SRV 423 Food & Beverage

3 Credits

This course is a study of the systems and techniques appropriate to manage food, beverage, and labor costs in restaurant and catering operations. Topics addressed include management, marketing, menu development, costs and pricing, quality assurance, production, and operational analysis. 

SRV 425 Event, Meeting, & Conference Management

3 Credits

In this course, students learn strategies to develop meaningful, well-organized conferences, meetings, and special events. The course addresses event logistics, facilities management, event compliance with ADA and other laws/regulations, contract negotiation, labor planning, and issues with food and beverage management. Prerequisite: SRV 301.