Hospitality and Tourism Management Bachelor of science degree

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Overview

Management and hospitality combine with technology, computing, and data analytics to improve the guest experience and reshape the hospitality and tourism industry.


The hospitality and tourism degree provides an in-depth understanding of the hospitality and tourism industry and prepares students to enter nearly any segment of the industry, including lodging, hotels, restaurants, casinos, cruise line operations, resorts and spas, event management, or airline catering. Among the biggest evolutions in the hospitality field is the impact of technology on guest experience, food service and delivery, and more. Technology, along with data analytics, is driving how hospitality professionals are interacting with guests and managing their expectations. Today’s hospitality professionals must be knowledgeable of how the latest technology is being used to improve the guest experience.

The hospitality and tourism management major provides an in-depth understanding of the hospitality and tourism industry and prepare students to enter nearly any segment of the industry, such as lodging, hotels, restaurants, casino, cruise line operations, resorts and spas, event management, or airline catering. The major provides students the knowledge and competences needed to successfully manage a restaurant, hotel, or an independently-owned hospitality or tourism business.

Among the biggest evolutions in the hospitality field is the impact of technology on guest experience, food service and delivery, and more. Technology, along with data analytics, is driving how hospitality professionals are interacting with guests and managing their expectations. From apps that help plan and manage guest experiences, to wearables that unlock guest room doors, to online check-in and food ordering, today’s hospitality professionals must be knowledgeable of how the latest technology is being used to improve the guest experience. Hospitality and tourism major study the hospitality industry alongside students majoring in computing, information sciences, engineering, business, entrepreneurship, and more. This exposes students to diverse ideas from those studying in other majors. This powerful experience can help inform the senior capstone project, where students tackle a hospitality industry problem and propose an innovative solution.

Plan of study

The hospitality and tourism management major includes a comprehensive core curriculum that lays a strong foundation in the core principles of hospitality, service management, and tourism operations. Students also develop an essential set of skills, operations analysis, project management, food safety, traditional and digital marketing, facilities management, strategic planning, information systems, real estate, and human resource management which are needed to successfully manage the operations of all types of hospitality careers that occur across all industry sectors. 

Students can customize the major around their career aspirations and interests by creating a three-to-five course sequence from disciplines from across RIT’s nine colleges. This broadens their knowledge and expands their expertise. Courses in innovation, entrepreneurship, marketing, finance, packaging science, web design and development, and more expand upon the major's core courses and create opportunities for students to engage in hospitality and tourism management in new, exciting ways.

The hospitality and tourism management major is recognized by Forbes, Travel Weekly, Nation’s Restaurant News, and Corporate Travel magazines. Bestschools.com ranked RIT’s program among the 20 best tourism degrees.

Cooperative education

The major requires student to complete a combined 1,200 hours of practical cooperative education experience with classroom theory. In co-op placements, students work directly  in the hospitality industry in a variety of positions and organizations. Co-op is usually 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.

Industries


  • Automotive

  • Food and Beverage

  • Hotels and Accommodation

  • Non-Profit

  • Sports and Leisure

  • Telecommunications

  • Tourism

93%

outcome rate of graduates

$42.5k

median first-year salary of graduates

Cooperative Education

Cooperative education, or co-op for short, is full-time, paid work experience in your field of study. And it sets RIT graduates apart from their competitors. It’s exposure–early and often–to a variety of professional work environments, career paths, and industries. Learn more about how co-op at RIT is designed for your success

Explore salary and career information for Hospitality and Tourism Management BS 

Curriculum for Hospitality and Tourism Management BS

Hospitality and Tourism Management, BS degree, typical course sequence

Course Sem. Cr. Hrs.
First Year
   ACCT-110
   Financial Accounting 
An introduction to the way in which corporations report their financial performance to interested stakeholders such as investors and creditors. Coverage of the accounting cycle, generally accepted accounting principles, and analytical tools help students become informed users of financial statements.
3
   ACCT-210
   Management Accounting
Introduction to the use of accounting information by managers within a business. Explores the value of accounting information for the planning and controlling of operations, assessing the cost of a product/service, evaluating the performance of managers, and strategic decision making.
3
   ECON-101
   General Education – Global Perspective: Principles of Microeconomics
Microeconomics studies the workings of individual markets. That is, it examines the interaction of the demanders of goods and services with the suppliers of those goods and services. It explores how the behavior of consumers (demanders), the behavior of producers (suppliers), and the level of market competition influence market outcomes.
3
   HSPT-225
   Hospitality and Tourism Fundamentals
3
   HSPT-315
   Lodging Operations Analytics and Management
3
   MGIS-130
   Information Systems & Technology 
To be successful in our globally-networked business environment, contemporary management professionals must have a strong grounding in the principles of information and information technology. This course provides an introduction to the field of management information systems (MIS), including the tools and techniques for managing information and information technologies within organizations. We place a particular emphasis on the nature of systems, the role of information in business processes, the management of data, and the planning of MIS design projects.
3
   MGMT-101
   Ideas and Business Planning 
This is the first of a two-course sequence comprising the freshman integrated experience. In Business 1 students will be introduced to the key functional areas of business, the evaluation of new business opportunities, and the business plan process. By applying the creative process, students will conceive new business ideas that will be developed in Business 2.
3
   MGMT-102
   Business 2: Business Planning and Professional Development 
This course, the second course in the First-year Business Sequence, applies technology tools to create well defined and complete business plans. Students will develop websites and other marketing and process tools to take their business concept outlined in Business 1 to a final business plan for review with an outside board.
3
   STAT-145
   General Education – Mathematical Perspective A: Introduction to Statistics I
This course introduces statistical methods of extracting meaning from data, and basic inferential statistics. Topics covered include data and data integrity, exploratory data analysis, data visualization, numeric summary measures, the normal distribution, sampling distributions, confidence intervals, and hypothesis testing. The emphasis of the course is on statistical thinking rather than computation. Statistical software is used.
3
   YOPS-10
   RIT 365: RIT Connections
RIT 365 students participate in experiential learning opportunities designed to launch them into their career at RIT, support them in making multiple and varied connections across the university, and immerse them in processes of competency development. Students will plan for and reflect on their first-year experiences, receive feedback, and develop a personal plan for future action in order to develop foundational self-awareness and recognize broad-based professional competencies.
0
 
   General Education – First Year Writing (WI)
3
Second Year
   COMM-253
   Communication
An introduction to communication contexts and processes emphasizing both conceptual and practical dimensions. Participants engage in public speaking, small group problem solving and leadership, and writing exercises while acquiring theoretical background appropriate to understanding these skills.
3
   ECON-201
   General Education - Elective: Principles of Macroeconomics
Macroeconomics studies aggregate economic behavior. The course begins by presenting the production possibilities model. This is followed by a discussion of basic macroeconomic concepts including inflation, unemployment, and economic growth and fluctuations. The next topic is national income accounting, which is the measurement of macroeconomic variables. The latter part of the course focuses on the development of one or more macroeconomic models, a discussion of the role of money in the macroeconomy, the aggregate supply-aggregate demand framework, and other topics the individual instructor may choose.
3
   FINC-220
   Financial Management
Basic course in financial management. Covers business organization, time value of money, valuation of securities, capital budgeting decision rules, risk-return relation, Capital Asset Pricing Model, financial ratios, global finance, and working capital management.
3
   HSPT-215
   Principles of Food Production and Service
3
   HSPT-499
   HSPT Co-op (summer)
Career-related work experience. Employment within the food, hospitality or tourism service management industries is monitored by the International Hospitality and Service Management Program and the Office of Cooperative Education and Career Services. One co-operative work experience may be replaced by a study abroad semester. Coop work is designed for the student to experience progressive training on the job as related to the academic option. Freshmen begin co-op the summer following their first-year studies. Graduation requirement: 3 coops. Department permission is required.
0
   INTB-225
   General Education - Elective: Global Business Environment
Being an informed global citizen requires an understanding of the global business environment. Organizations critical to the development of the global business environment include for-profit businesses, non-profits, governmental, non-governmental, and supranational agencies. This course introduces students to the interdependent relationships between organizations and the global business environment. A holistic approach is used to examine the diverse economic, political, legal, cultural, and financial systems that influence both organizations and the global business environment.
3
   NUTR-215
   Contemporary Nutrition
This is an introductory course in contemporary nutrition issues. This course covers the study of specific nutrients and their functions, the development of dietary standards and guides and how these standards are applied throughout the lifecycle. Students learn to analyze their own diets and develop strategies to make any necessary dietary changes for a lifetime of good health. Current health and nutrition problems and nutrition misinformation will be discussed.
3
   MATH-161
   General Education - Elective: Applied Calculus
This course is an introduction to the study of differential and integral calculus, including the study of functions and graphs, limits, continuity, the derivative, derivative formulas, applications of derivatives, the definite integral, the fundamental theorem of calculus, basic techniques of integral approximation, exponential and logarithmic functions, basic techniques of integration, an introduction to differential equations, and geometric series. Applications in business, management sciences, and life sciences will be included with an emphasis on manipulative skills.
4
   MGMT-035
   Careers in Business
This course consists of a series of workshops designed to introduce business students to the skills needed to be successful in job and coop searches and applications to graduate schools. Students will establish their career goals, create material (e.g., resume, cover letter), and acquire skills needed to achieve these goals.
0
   MGMT-215
   Organizational Behavior
As an introductory course in managing and leading organizations, this course provides an overview of human behavior in organizations at the individual, group, and organizational level with an emphasis on enhancing organizational effectiveness. Topics include: individual differences, work teams, motivation, communication, leadership, conflict resolution, organizational culture, and organizational change.
3
   MKTG-230
   Principles of Marketing
An introduction to the field of marketing, stressing its role in the organization and society. Emphasis is on determining customer needs and wants and how the marketer can satisfy those needs through the controllable marketing variables of product, price, promotion and distribution.
3
   STAT-146
   General Education – Mathematical Perspective B: Introduction to Statistics I
This course is an elementary introduction to the topics of regression and analysis of variance. The statistical software package Minitab will be used to reinforce these techniques. The focus of this course is on business applications. This is a general introductory statistics course and is intended for a broad range of programs.
3
Third Year
   DECS-310
   Operations Management
A survey of operations and supply chain management that relates to both service- and goods- producing organizations. Topics include operations and supply chain strategies; ethical behavior; forecasting; product and service design, including innovation and sustainability; capacity and inventory management; lean operations; managing projects; quality assurance; global supply chains; and the impacts of technology.
3
   HSPT-335
   Food and Beverage Management
3
   HSPT-375
   Customer Experience Management
3
   HSPT-499
   HSPT Co-op (summer)
Career-related work experience. Employment within the food, hospitality or tourism service management industries is monitored by the International Hospitality and Service Management Program and the Office of Cooperative Education and Career Services. One co-operative work experience may be replaced by a study abroad semester. Coop work is designed for the student to experience progressive training on the job as related to the academic option. Freshmen begin co-op the summer following their first-year studies. Graduation requirement: 3 coops. Department permission is required.
0
   MGMT-340
   General Education – Ethical Perspective: Business Ethics and Corporate               Social Responsibility
This course applies concepts of ethics to business at the macro level and at the micro level. At the macro level the course examines competing business ideologies exploring the ethical concerns of capitalism as well as the role of business in society. At the micro level the course examines the role of the manager in establishing an ethical climate with an emphasis on the development of ethical leadership in business organizations. The following topics are typically discussed: the stakeholder theory of the firm, corporate governance, marketing and advertising ethics, the rights and responsibilities of employees, product safety, ethical reasoning, business's responsibility to the environment, moving from a culture of compliance to a culture of integrity, and ethical leadership.
3
 
   General Education – Immersions 1, 2
6
 
   Open Elective
3
 
   General Education – Natural Science Inquiry Perspective
4
 
   General Education – Social Perspective
3
 
   General Education – Scientific Principles Perspective
3
Fourth Year
   HSPT-485
   Restaurant and Event Management 
4
   HSPT-495
   Hospitality Project Planning and Development (WI)
3
   MGMT-560
   Strategic Management
A capstone course drawing upon major business functions—accounting, finance, marketing, operations management, and organizational theory and how strategic managers integrate functional theories and concepts to create competitive advantage. The course provides an integrated perspective of business organizations toward the achievement of enhanced profitability and a sustainable competitive advantage. Topics include the analysis of business environments, industry attractiveness, and competitive dynamics. Students learn how to formulate and implement effective business-level, corporate-level, and global strategies using theories, cases and a simulation.
3
 
   General Education – Immersion 3
3
 
   Open Electives
9
 
   General Education – Electives
6
 
   General Education – Artistic Perspective
3
Total Semester Credit Hours
124

Please see General Education Curriculum (GE) 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 different Wellness courses.

Admission Requirements

Freshman Admission

For all bachelor’s degree programs, a strong performance in a college preparatory program is expected. Generally, this includes 4 years of English, 3-4 years of mathematics, 2-3 years of science, and 3 years of social studies and/or history.

Specific math and science requirements and other recommendations

3 years of math required; pre-calculus recommended

Transfer Admission

Transfer course recommendations without associate degree

Courses in economics, accounting, liberal arts, science, and mathematics

Appropriate associate degree programs for transfer

AS degree in accounting or business administration

Learn about admissions, cost, and financial aid 

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