Hospitality & Service Management
International Hospitality & Service Management

Hospitality and Tourism Management Undergraduate Program The BS degree in International Hospitality and Service Management prepares students for a wide variety of career choices in food management, hotel/resort management, health care management, corporate travel management, food marketing sales and distribution, and human resources. A career in the hospitality industry has become highly specialized in today's business world, and RIT graduates are in demand.

The program's concentrations provide broad-based views of service management, hospitality, travel, and client care through a common core of courses. This approach promotes an understanding of the interrelationships among the food, lodging, travel, and health care industries based on the underlying concept of quality service management. This approach allows students to retain the flexibility to switch majors or jobs if their career goals change. These diverse and specialized fields require creative problem solving, technical knowledge, communication skills, and leadership.

RIT's hospitality and service management program is among the nation's leading hospitality and travel management programs, recognized by Forbes, Travel Weekly, Nation's Restaurant News, and Corporate Travel magazines. The program is accredited by the Middle States Association of Colleges. Our alumni come from around the United States and from more than 38 countries.


BS degree in International Hospitality and Service Management
Semester Curriculum: 60 credits of department courses + 60 credits of general education courses (as required by NY State)
_______________________________________________________________________

Core Courses:  (24 credits)                                      
Credits            Course Name
3 CAST-HSPT-181-Principles of Food Hotel and Tourism Operations
3 CAST-HSPT-281-Service Management in a Global Economy
3 CAST-HSPT-284-Hospitality Industry Sales and Marketing
3 CAST-HSPT-381-Technology in Hospitality Service Systems
3 CAST-HSPT-383-Assessing and Improving Service Quality
3 CAST-HSPT-384-Financial Concepts For Hospitality Managers
3 CAST-HSPT-481-Leadership Innovation in Service Industries
3 CAST-HSPT-490-Senior Project
__________________________________________________
Concentration Courses: (15 credits)
Choice of 4 concentrations or create a custom concentration from department courses

  • Food and Beverage Mgt.
    • 3 CAST-FOOD-121-Principles of Food Production
    • 1 CAST-FOOD-123-Sanitation and Safety
    • 3 CAST-FOOD-223-Food and Beverage Management
    • 1 CAST-FOOD-224-Serving Alcohol Safely
    • 4 CAST-FOOD-226-Restaurant Operations
    • 3 CAST-FOOD-325-FoodInnovation and Development
  • International Hotel and Resort Mgt.
    • 3 CAST-HSPT-131-Hotel Management and Operations
    • 3 CAST-HSPT-232-Hospitality Real Estate and Facilities Management
    • 3 CAST-HSPT-235-International Destinations
    • 3 CAST-HSPT-334-International Resort Management
    • Choice:
      • 3 CAST-HSPT-234-Negotiation and Conflict Resolution
      • 3 CAST-HSPT-336-International Risk Assessment and Hospitality Law
  • Entertainment and Event Mgt.       
    • 3 CAST-HSPT-244-Meeting and Event Management
    • 3 CAST-HSPT-246-Casino Management
    • 3 CAST-HSPT-248-Project Management for Events
    • 3 CAST-HSPT-345-Venue Management
    • Choice:
      • 3 CAST-HSPT-234-Negotiation and Conflict Resolution
      • 3 CAST-HSPT-336-International Risk Assessment and Hospitality Law
  • International Food Marketing and Distribution
    • 1 CAST-FOOD-123-Sanitation and Safety
    • 3 CAST-FOOD-151-International Food Distribution
    • 1 CAST-FOOD-153-Foods of the World
    • 1 CAST-FOOD-251-Commodity Market Analysis
    • 3 CAST-FOOD-454-Food Processing Quality and Integrity
    • 3 CAST-FOOD-325-Food Innovation and Development
    • 3 Packaging Materials (no prerequisites; bridge course 0607-502)
  • Global Wine and Beverages (15 SCH)
    • 2 CAST-FOOD-161-Wines Of the World I
    • 2 CAST-FOOD-162-Wines Of The World II
    • 1 CAST-FOOD-225-Serving Alcohol Safely
    • 3 CAST-FOOD-173-Beverage Fermentations and Distillations
    • 3 CAST-FOOD-175-Marketing of Wine, Beer, And Spirits
    • CHOICE of 2:
    • 2 CAST-FOOD-163-Wine Connoisseur
    • 2 CAST-FOOD-165-Wine and Food Pairing
    • 2 CAST-FOOD-160-Beers of the World
  • General Hospitality – a custom concentration; 5 department courses chosen by the student.   For example, a custom concentration on Wine/Beverages could be created from the courses offered here.
    • _______________
    • _______________
    • _______________
    • _______________
    • _______________

 

Additionally, students take Program Electives (9 credits) and Free Electives (6 credits).  These 15 credits can be used by the student to add a second department concentration or a minor selected from other RIT departments. A list of RIT minors is available at http://www.rit.edu/programs/minors-and-concentrations.
For example, a Hotel/Resort or other Hospitality concentration could be paired with an RIT minor in Accounting, Finance, Web Design, Communication, International Business, Environmental Science, or any of many others.  RIT offers many opportunities for you to customize your educational experience, including study abroad.

Business Courses:  (6 credits)
3          CAST-HRDE-386-HumanResourcesinHospitality
3          SCB-ACCT-110-FinancialAccounting

 

General Education credits = 60 credits
All RIT students will take a variety of general education courses for a broad educational base as required by New York State. 

Within these general education credits, students can also choose another concentration or minor. The department recommends that students choose a language and culture general education minor to enhance their integration into the global hospitality business world.

TOTAL = 120 semester credit hours for the BS degree


Course descriptions for semesters coming soon.