Hospitality Management | Kent State University

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 2018 Schwebel Guest Lecture Series, an annual event benefiting Hospitality Management students, will feature Chef Scott Ryan on Thursday, April 12 at 4:30 p.m at the Kent State Hotel and Conference Center.  This event is FREE and open to the public. Refreshments will be served after the talk.

In 2012, Ryan was voted American Culinary Foundation Chef of the Year. Currently, he is the Executive Chef at The Country Club in Pepper Pike. Ryan was chosen as this year’s speaker because of his national and international successes in the field. In addition to his Chef of the Year award, he was also the first runner-up in Global Chefs Challenge held in Norway - the best an American chef has placed. Currently, he serves as the American Culinary Foundation Cleveland Chapter president. This year, he was inducted into Les Amis d Escoffier Society of Chicago, a fraternity dedicated to the propagation of the high standards and ethics of the culinary profession. 

Contact Information

Dr. Mary Parr
Program Coordinator