Hospitality Management
The Hospitality Management program is the only four-year program in Ohio accredited by the Accreditation Commission for Programs in Hospitality Administration. The curriculum combines specialty classes in hospitality and business management, preparing graduates for well-compensated positions as managers in restaurants, hotels, conference centers, country clubs and other hospitality venues.

The Hospitality Management program offers degrees at the undergraduate and graduate level.


A Bachelor of Science degree in hospitality management prepares leaders for careers in major hospitality industry segments, through academic and research programs valuing quality of life, business success, collaborative partnerships, creative approaches, and ethical principles.


A Master of Science in hospitality and tourism management is a combined master's degree that builds off of the Hospitality Management and Recreation, Park and Tourism Management undergraduate programs. The program develops students' critical analysis skills, research ability, and understanding of advanced hospitality and tourism issues.


The hospitality management industry is experiencing a period of large growth. The National Restaurant Association projects that the number of foodservice management positions to increase eight percent from 2010–2020. Nearly two million additional jobs are expected in restaurants and foodservice by 2016.

The U.S. Bureau of Labor Statistics projects a three percent increase in hotel and lodging managers, and a 13 percent increase in casino hotel managers from 2008–2018.

Hospitality managers' salaries range from $40,000–$150,000 depending on experience, education, and the kind of hospitality property.



Schwebel Lecture

The 2016 Schwebel Lecture speaker was chairman and founder of the Bravo | Brio Restaurant Group (BBRG), Rick Doody. The event took place on Thursday, April 14 from 4-5 p.m. in Ritchie Hall, room 214.

In 1992, Doody, his brother Chris Doody and their executive chef Phil Yandolino opened their first restaurant – Bravo Cucina Italiana – in Columbus, Ohio. The BBRG has grown to include more than 115 Bravo and Brio Tuscan Grille restaurants throughout the United States, with over 11,000 employees and over 17 million guests per year. The Schwebel Guest Lecture Series is made possible due to the generous endowment of the Schwebel Baking Company.

Contact Information

Dr. Swathi Ravichandran
Program Coordinator