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Hospitality Management (formerly Service Management) Minor

Semester Requirements

Carol Whitlock, Minor Adviser
(585) 475-2353, cbwism@rit.edu

Jayne Downes, Minor Adviser
(585) 475-5575, jmdism@rit.edu

Hospitality industries and related entrepreneurial businesses include those in lodging, resorts, food, entertainment, events and conventions, and tourism. The hospitality management minor provides an opportunity to learn about service–oriented businesses that are a significant portion of the economies of many countries.

Course
Required Courses
HSPT-181 Principles Food Hotel and Tourism Operations
HSPT-281 Service Management in a Global Economy
HSPT-381 Technology in Service Systems
HSPT-383 Assessing and Improving Service Quality
Electives
Choose one of the following
   FOOD-223    Food and Beverage Management
   HSPT-131    Hotel Management and Operations
   HSPT-244    Meeting and Event Management

[arrow] Click to view minor requirements in the Quarter Calendar

Quarter Curriculum - For Reference Only

Effective fall 2013, RIT will convert its academic calendar from quarters to semesters. The following content has been made available as reference only. Currently matriculated students who began their academic programs in quarters should consult their academic adviser for guidance and course selection.

Delivering exceptional customer service experience is an important strategic component of all business enterprises in the U.S. and global economies. Managing customer services includes knowing your customers and their preferences (customer relations management databases); identifying quality service standards; using technologies to deliver timely, customized service experiences; monitoring service quality; identifying gaps in service; and leading employees to meet and exceed customer expectations. A minor in service management will give students a solid background in these principles.

Required Courses:
0619-322 Service Management in a Global Economy
0619-320 Global Standards in the Service Industry
0619-410 Assessing Service Quality
0619-426 Technology in Service Systems
0619-470 Leadership in Service Cultures