Hospitality & Service Management
International Hospitality & Service Management

Hospitality and Tourism Management Undergraduate Program The international hospitality and service management major prepares students for a wide variety of careers in food and beverage management, hotel/resort management, travel management, food marketing and distribution, and event management.

The major offers concentrations that provide broad-based views of the service management, hospitality, and tourism disciplines through a common core of courses, which promote an understanding of the interrelationships among the food, lodging, travel, and event management industries based on the underlying concept of quality service management. This approach allows students to retain the flexibility to switch concentrations or jobs if their career goals change. All of these diverse and specialized fields require creative problem solving, technical knowledge, communication skills, and leadership. Students can customize the degree program with a variety of electives, concentrations, and minors.

RIT's program is recognized by Forbes, Travel Weekly, Nation’s Restaurant News, and Corporate Travel magazines. Our alumni come from around the United States and from more than 38 countries.

The major is rigorous and challenging, providing opportunities for students to develop their full potential in a managerial environment. The curriculum is integrated, encompassing a broad base of competencies defined in partnership with faculty, students, and industry. Students take courses that build a strong concept of the industry as a whole by studying global hospitality, accounting, marketing, finance, economics, quality assessment, leadership, human resource development, food preparation, food production and food and beverage management beverage, hotel/resort operations and development, event and venue management, and tourism-related topics. Students select one concentration to develop a specialty in a particular area of hospitality and service management. In addition to established concentrations, students may create a custom concentration with approval. Students who enter as freshmen may use their electives to select a second concentration or fulfill a minor with department approval.

Cooperative education

The major requires each student to combine 1,200 hours of practical cooperative education experience with classroom theory. In co-op placements, students are introduced to hands-on learning in the hospitality industry. Co-op usually is completed in the summer following the freshman and sophomore years and during any semester in the junior and senior years, except the final semester of the senior year, when students are required to be in residence on campus. Co-op is planned, monitored, and evaluated by the student, the co-op counselor, the faculty adviser, and the employing firm.

International hospitality and service management, BS degree, typical course sequence

Course Course Title Sem.Cr.Hrs
First Year
HSPT-181 Principles of Food Hotel and Tourism Operations 3
  Concentration Courses 6
  LAS Perspective 1, 2 6
  LAS Foundation 1: First Year Seminar† 3
HSPT-284 Hospitality Industry Sales and Marketing 3
MATH-101 LAS Perspective 7A: College Algebra 3
ECON-101 LAS Perspective 4: Principles of Microeconomics 3
  LAS Foundation 2: First Year Writing 3
  Wellness Education* 0
  YearOne 0
HSPT-499 Cooperative Education (summer) Co-op
Second Year
ACCT-110 Financial Accounting 3
HSPT-281 Service Management in a Global Economy 3
  Program Elective 3
  LAS Perspective 3, 5 6
  LAS General Education Elective 3
STAT-145 LAS Perspective 7B: Introduction to Statistics I 3
  Concentration Course 3
  LAS Electives 6
 HSPT-499 Cooperative Education Co-op
Third Year
HSPT-384 Financial Concepts For Hospitality Managers 3
HSPT-381 Technology in Service Systems 3
  Program Elective 3
  Concentration Courses 6
  LAS Immersion 1, 2 6
HRDE-386 Human Resources Development 3
HSPT-383 Assessing and Improving Service Quality 3
  LAS Elective 3
HSPT-499 Cooperative Education Co-op
Fourth Year
HSPT-481 Leadership Innovation in Service Industries 3
  LAS Immersion 3 3
  Free Electives 6
  LAS Electives 9
HSPT-490 Senior Project (WI) 3
  LAS Perspective 6 3
  Program Elective 3
Total Semester Credit Hours 120

Please see New General Education Curriculum–Liberal Arts and Sciences (LAS) for more information.

(WI) Refers to a writing intensive course within the major.

* Please see Wellness Education Requirement for more information. Students completing bachelor's degrees are required to complete two Wellness courses.

† The First Year Seminar requirement is replaced by an LAS Elective for the 2014-15 academic year.


Students choose one concentration to further explore their career interests and goals. Some students may opt to create a customized concentration based upon their career objectives or personal interests.

Food and beverage management

A wide range of knowledge is needed to manage the daily operations of restaurants (from full-service to cafeteria, quick-service, and specialty chain operations); hotel fine dining and catering; clubs; and contract services for business, manufacturing, recreation and sports centers, education, health care, retail stores, government agencies, and food vending.

The food and beverage management concentration prepares students for management positions through lab experience in Henry’s, a full-service, beverage-licensed restaurant located on campus and open to the public. Students learn essential principles and procedures for quality in food production and presentation, sanitation, nutrition, menu planning and merchandising, purchasing, innovative food product development, cost control, and service management. In addition, students develop competencies in problem solving and decision making through individual and team-based class projects, computerized exercises, electives, special events, and industry-related activities.

A student chapter of the New York State Restaurant Association, whcih works with the Student Hospitality Association, fosters the exchange of ideas between industry professionals and students. The organization supports professional growth in organizational and social skills, and offers a place for students to network with professionals to establish industry contacts. Students in their junior year are encouraged to attend the annual National Restaurant Association show in Chicago.

FOOD-121 Principles of Food Production
FOOD-123 Sanitation and Safety
FOOD-223 Food and Beverage Management
FOOD-224 Serving Alcohol Safely
FOOD-226 Restaurant Operations
FOOD-325 Food Innovation and Development
International food marketing and distribution

This concentration prepares students for industry positions in food marketing, sales, and distribution. In particular, they gain an understanding of a variety of issues, including food service operations and food marketing, food processing and integrity distribution, and packaging.

FOOD-123 Sanitation and Safety
FOOD-151 International Food Distribution
FOOD-153 Foods of the World
FOOD-251 Commodity Market Analysis
FOOD-325 Food Innovation and Development
FOOD-454 Food Processing, Quality and Integrity
PACK-301 Packaging Materials
Entertainment and event management

The entertainment and event management concentration extends the hospitality educational experience to the various venues where special events, meetings, and conventions take place, such as country clubs, marinas, sports stadiums, convention centers, and casinos. Designing dynamic events and providing client satisfaction while managing risk and finances are critical skills developed through the curriculum. Students organize and execute the annual Puttin’ on the RITz, a black-tie dinner event, and are often offered opportunities to participate in off-campus special events.

HSPT-244 Meeting and Event Management
HSPT-246 Casino Management
HSPT-248 Project Management for Events
HSPT-345 Venue Management
Choose one of the following:
   HSPT-234    Negotiation and Conflict Resolution
   HSPT-336    International Risk Assessment and Hospitality Law
International hotel and resort management

This concentration prepares students for the management and operation of hotel, resort, leisure, and tourism-related enterprises. Students understand the physical characteristics of specific properties and gain the business expertise to manage and market them. Students evaluate various technologies and service strategies in order to familiarize themselves with the industry’s best practices.

HSPT-131 Hotel Management Operations
HSPT-232 Hospitality Real Estate and Facilities Management
HSPT-325 International Destinations
HSPT-334 International Resort Management
Choose one of the following:
   HSPT-234    Negotiation and Conflict Resolution
   HSPT-336    International Risk Assessment and Hospitality Law

Course descriptions for semesters:
Click the link below
Choose H from the alphabets displayed and choose any one of the HTM related courses namely:

Carol B. Whitlock, Chair
(585) 475-2353,