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Hospitality and Event Management - B.S.

The Bachelor of Science in Hospitality and Event Management provides a comprehensive education in the planning, management and execution of events and hospitality services. With real-world experience, industry partnerships, and a supportive community, you'll gain the skills needed to succeed in this dynamic field.

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Program Information

Program Description

Full Description

The Bachelor of Science degree in Hospitality and Event Management prepares leaders for the hospitality industry. The curriculum combines specialty classes in hospitality and business management, preparing graduates for well-compensated positions as managers in restaurants, hotels and resorts, cruise ships, amusement parks, destination marketing organizations, convention centers, country clubs and many more.

The Hospitality and Event Management major comprises three concentrations, each encompassing two of the following three focus areas. Students must choose one concentration that matches their interests and career preferences.

  • The Event Management focus area emphasizes planning and managing events — from large to small and from corporate to personal — in addition to following protocols and ensuring safety and security during the events.
  • The Hotel and Resort Management focus area emphasizes business skills such as managing staff and revenue, as well as the specific skills such as managing clubs and casinos.
  • The Food and Beverage Management focus area emphasizes the business side of food, such as ordering and inventory, managing budgets and planning and pricing menus. In addition, students learn food science, food production and the pairing of food and beverages.
Admissions

Admission Requirements

The university affirmatively strives to provide educational opportunities and access to students with varied backgrounds, those with special talents and adult students who graduated from high school three or more years ago.

First-Year Students on the Kent Campus: First-year admission policy on the Kent Campus is selective. Admission decisions are based upon cumulative grade point average, strength of high school college preparatory curriculum and grade trends. Students not admissible to the Kent Campus may be administratively referred to one of the seven regional campuses to begin their college coursework. For more information, visit the admissions website for first-year students.

First-Year Students on the Regional Campuses: First-year admission to Kent State’s campuses at Ashtabula, East Liverpool, Geauga, Salem, Stark, Trumbull and Tuscarawas, as well as the Twinsburg Academic Center, is open to anyone with a high school diploma or its equivalent. For more information on admissions, contact the Regional Campuses admissions offices.

International Students: All international students must provide proof of English language proficiency (unless they meet specific exceptions) by earning a minimum 525 TOEFL score (71 on the Internet-based version), minimum 75 MELAB score, minimum 6.0 IELTS score or minimum 48 PTE Academic score, or by completing the ELS level 112 Intensive Program. For more information, visit the admissions website for international students.

Transfer Students: Students who have attended any other educational institution after graduating from high school must apply as undergraduate transfer students. For more information, visit the admissions website for transfer students.

Former Students: Former Kent State students or graduates who have not attended another college or university since Kent State may complete the reenrollment or reinstatement form on the University Registrar’s website.

Admission policies for undergraduate students may be found in the University Catalog's Academic Policies.

Some programs may require that students meet certain requirements before progressing through the program. For programs with progression requirements, the information is shown on the program's Coursework tab.

Current Kent State and Transfer Students: Active Kent State students who wish to change their major must have attempted a minimum 12 credit hours at Kent State and earned a minimum 2.000 overall Kent State GPA to be admitted. Students who have not attempted 12 credit hours at Kent State will be evaluated for admission based on their high school GPA for new students or transfer GPA for transfer students. Transfer students who have not attempted 12 credit hours of college-level coursework at Kent State and/or other institutions will be evaluated based on both their high school GPA and college GPA.

Learning Outcomes

Program Learning Outcomes

Graduates of this program will be able to:

  1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
  2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
  3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
  4. Formulate business decisions in hospitality and tourism management
  5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry
Coursework

Program Requirements

Major Requirements (courses count in major GPA)
ACCT 23020INTRODUCTION TO FINANCIAL ACCOUNTING 3
CIS 24053INTRODUCTION TO INFORMATION SYSTEMS AND DIGITAL TECHNOLOGIES 3
HEM 13022SANITATION AND SAFETY PRINCIPLES AND PRACTICES 3
HEM 13023FUNDAMENTALS OF FOOD PRODUCTION 3
HEM 13024INTRODUCTION TO HOSPITALITY MANAGEMENT 3
HEM 20040THE BUSINESS OF EVENT MANAGEMENT 3
HEM 23030HOTEL OPERATIONS 3
HEM 33020LEGAL ISSUES IN THE HOSPITALITY AND EVENT INDUSTRY 3
HEM 33050PROFESSIONAL PRACTICE IN HOSPITALITY AND EVENT MANAGEMENT 2
HEM 43027HOSPITALITY AND EVENT MANAGEMENT: HUMAN RESOURCE STRATEGIES (WIC) 13
HEM 43031LAYOUT AND DESIGN OF HOSPITALITY OPERATIONS 3
HEM 43092PRACTICUM IN HOSPITALITY AND EVENT MANAGEMENT (ELR) 23
HEM 43099CAPSTONE: STRATEGIC HOSPITALITY AND EVENT MANAGEMENT (ELR) 3
HRM 34180HUMAN RESOURCE MANAGEMENT 3
MGMT 24163PRINCIPLES OF MANAGEMENT 3
MKTG 25010PRINCIPLES OF MARKETING 3
Additional Requirements (courses do not count in major GPA)
COMM 15000INTRODUCTION TO HUMAN COMMUNICATION (KADL) 3
ECON 22060PRINCIPLES OF MICROECONOMICS (KSS) 3
ECON 22061PRINCIPLES OF MACROECONOMICS (KSS) 3
NUTR 23511SCIENCE OF HUMAN NUTRITION (KBS) 3
UC 10001FLASHES 101 1
Mathematics Elective, choose from the following:3
MATH 10041
INTRODUCTORY STATISTICS (KMCR)
or MATH 10040
INTRODUCTORY STATISTICS PLUS (KMCR)
MATH 10051
QUANTITATIVE REASONING (KMCR)
or MATH 10050
QUANTITATIVE REASONING PLUS (KMCR)
MATH 11008
EXPLORATIONS IN MODERN MATHEMATICS (KMCR)
MATH 11009
MODELING ALGEBRA (KMCR)
or MATH 10772
MODELING ALGEBRA PLUS (KMCR)
MATH 11010
ALGEBRA FOR CALCULUS (KMCR)
or MATH 10675
ALGEBRA FOR CALCULUS BOOST (KMCR)
or MATH 10775
ALGEBRA FOR CALCULUS PLUS (KMCR)
MATH 11012
INTUITIVE CALCULUS (KMCR)
MATH 11022
TRIGONOMETRY (KMCR)
MATH 12002
ANALYTIC GEOMETRY AND CALCULUS I (KMCR)
MATH 12011
CALCULUS WITH PRECALCULUS I (KMCR)
MATH 12012
CALCULUS WITH PRECALCULUS II (KMCR)
MATH 14001
BASIC MATHEMATICAL CONCEPTS I (KMCR)
or MATH 10771
BASIC MATHEMATICAL CONCEPTS I PLUS (KMCR)
MATH 14002
BASIC MATHEMATICAL CONCEPTS II (KMCR)
Kent Core Composition6
Kent Core Humanities9
Kent Core Social Sciences (must be from two disciplines)3
Kent Core Basic Sciences (must include one laboratory)3
Concentrations
Choose from the following:36
Minimum Total Credit Hours:120
1

A minimum C grade must be earned to fulfill the writing-intensive requirement.

2

A minimum 3 credit hours of practicum experience must be in one of both of the concentration focus areas. A maximum 6 credit hours of HEM 43092 may apply towards major requirements.

Event Management/Food and Beverage Management Concentration Requirements

Concentration Requirements (courses count in major GPA)
HEM 20160SAFETY AND SECURITY RISK MANAGEMENT 3
HEM 20201FOOD AND BEVERAGE MANAGEMENT 3
HEM 43226FOOD AND BEVERAGE COST MANAGEMENT 3
SPAD 45022EVENT PLANNING AND PRODUCTION 3
Event Management Electives, choose from the following:9
HEM 30110
FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT
HEM 30120
WEDDINGS AND SPECIAL EVENT PROTOCOL
HEM 33129
CATERING AND BANQUET MANAGEMENT
HEM 33140
CONVENTION SALES AND MANAGEMENT
HEM 43143
HOSPITALITY MEETINGS AND EVENT MANAGEMENT
Food and Beverage Management Electives, choose from the following:9
HEM 20250
ADVANCED FOOD PRODUCTION
HEM 23212
INTRODUCTORY FOOD SCIENCE
HEM 30280
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE
HEM 33145
BAKING AND PASTRY FUNDAMENTALS
HEM 33270
GLOBAL CUISINE
HEM 43231
FOOD, WINE AND BEVERAGE PAIRING
Professional Electives, choose from the following:6
HEM 23335
HOSPITALITY EXPERIENCE MANAGEMENT
HEM 23336
CLUB MANAGEMENT
HEM 37377
CASINO MANAGEMENT AND GAMING OPERATIONS
HEM 43377
REVENUE MANAGEMENT
HEM 43388
LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY
RPTM 36060
ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES
Minimum Total Credit Hours:36

Event Management/Hotel and Resort Management Concentration Requirements

Concentration Requirements (courses count in major GPA)
HEM 20160SAFETY AND SECURITY RISK MANAGEMENT 3
HEM 43325HOSPITALITY MARKETING 3
HEM 43329HOSPITALITY FINANCIAL POLICY 3
SPAD 45022EVENT PLANNING AND PRODUCTION 3
Event Management Electives, choose from the following:9
HEM 30110
FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT
HEM 30120
WEDDINGS AND SPECIAL EVENT PROTOCOL
HEM 33129
CATERING AND BANQUET MANAGEMENT
HEM 33140
CONVENTION SALES AND MANAGEMENT
HEM 43143
HOSPITALITY MEETINGS AND EVENT MANAGEMENT
Hotel and Resort Management Electives, choose from the following:9
HEM 23335
HOSPITALITY EXPERIENCE MANAGEMENT
HEM 23336
CLUB MANAGEMENT
HEM 37377
CASINO MANAGEMENT AND GAMING OPERATIONS
HEM 43377
REVENUE MANAGEMENT
HEM 43388
LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY
Professional Electives, choose from the following:6
HEM 20250
ADVANCED FOOD PRODUCTION
HEM 23212
INTRODUCTORY FOOD SCIENCE
HEM 30280
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE
HEM 33145
BAKING AND PASTRY FUNDAMENTALS
HEM 33270
GLOBAL CUISINE
HEM 43231
FOOD, WINE AND BEVERAGE PAIRING
RPTM 36060
ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES
Minimum Total Credit Hours:36

Food and Beverage Management/Hotel and Resort Management Concentration Requirements

Concentration Requirements (courses count in major GPA)
HEM 20201FOOD AND BEVERAGE MANAGEMENT 3
HEM 43325HOSPITALITY MARKETING 3
HEM 43226FOOD AND BEVERAGE COST MANAGEMENT 3
HEM 43329HOSPITALITY FINANCIAL POLICY 3
Food and Beverage Management Electives, choose from the following:9
HEM 20250
ADVANCED FOOD PRODUCTION
HEM 23212
INTRODUCTORY FOOD SCIENCE
HEM 30280
FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE
HEM 33145
BAKING AND PASTRY FUNDAMENTALS
HEM 33270
GLOBAL CUISINE
HEM 43231
FOOD, WINE AND BEVERAGE PAIRING
Hotel and Resort Management Electives, choose from the following:9
HEM 23335
HOSPITALITY EXPERIENCE MANAGEMENT
HEM 23336
CLUB MANAGEMENT
HEM 37377
CASINO MANAGEMENT AND GAMING OPERATIONS
HEM 43377
REVENUE MANAGEMENT
HEM 43388
LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY
Professional Electives, choose from the following:6
HEM 30110
FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT
HEM 30120
WEDDINGS AND SPECIAL EVENT PROTOCOL
HEM 33129
CATERING AND BANQUET MANAGEMENT
HEM 33140
CONVENTION SALES AND MANAGEMENT
HEM 43143
HOSPITALITY MEETINGS AND EVENT MANAGEMENT
RPTM 36060
ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES
Minimum Total Credit Hours:36

Progression Requirements

Students must complete 400 hours of industry experience prior to taking HEM 33050 and HEM 43092.

Graduation Requirements

Minimum Major GPA Minimum Overall GPA
2.250 2.000
Roadmap

Roadmap

This roadmap is a recommended semester-by-semester plan of study for this major. However, courses designated as critical (!) must be completed in the semester listed to ensure a timely graduation.

Plan of Study Grid
Semester OneCredits
HEM 13022 SANITATION AND SAFETY PRINCIPLES AND PRACTICES 3
HEM 13024 INTRODUCTION TO HOSPITALITY MANAGEMENT 3
UC 10001 FLASHES 101 1
Kent Core Requirement 3
Kent Core Requirement 3
Kent Core Requirement 3
 Credit Hours16
Semester Two
CIS 24053 INTRODUCTION TO INFORMATION SYSTEMS AND DIGITAL TECHNOLOGIES 3
HEM 13023 FUNDAMENTALS OF FOOD PRODUCTION 3
NUTR 23511 SCIENCE OF HUMAN NUTRITION (KBS) 3
Mathematics Elective 3
Kent Core Requirement 3
 Credit Hours15
Semester Three
ACCT 23020 INTRODUCTION TO FINANCIAL ACCOUNTING 3
COMM 15000 INTRODUCTION TO HUMAN COMMUNICATION (KADL) 3
ECON 22060 PRINCIPLES OF MICROECONOMICS (KSS) 3
HEM 23030 HOTEL OPERATIONS 3
Kent Core Requirement 3
 Credit Hours15
Semester Four
HEM 20040 THE BUSINESS OF EVENT MANAGEMENT 3
MGMT 24163 PRINCIPLES OF MANAGEMENT 3
MKTG 25010 PRINCIPLES OF MARKETING 3
Kent Core Requirement 3
Kent Core Requirement 3
 Credit Hours15
Semester Five
ECON 22061 PRINCIPLES OF MACROECONOMICS (KSS) 3
HEM 33050 PROFESSIONAL PRACTICE IN HOSPITALITY AND EVENT MANAGEMENT 2
HRM 34180 HUMAN RESOURCE MANAGEMENT 3
Concentration Requirements 6
 Credit Hours14
Semester Six
HEM 33020 LEGAL ISSUES IN THE HOSPITALITY AND EVENT INDUSTRY 3
HEM 43027 HOSPITALITY AND EVENT MANAGEMENT: HUMAN RESOURCE STRATEGIES (WIC) 3
HEM 43031 LAYOUT AND DESIGN OF HOSPITALITY OPERATIONS 3
Concentration Requirement 3
Concentration Elective 3
 Credit Hours15
Third Summer Term
HEM 43092 PRACTICUM IN HOSPITALITY AND EVENT MANAGEMENT (ELR) 3
 Credit Hours3
Semester Seven
Concentration Requirement 3
Concentration Electives 6
Professional Elective 3
 Credit Hours12
Semester Eight
HEM 43099 CAPSTONE: STRATEGIC HOSPITALITY AND EVENT MANAGEMENT (ELR) 3
Concentration Electives 9
Professional Elective 3
 Credit Hours15
 Minimum Total Credit Hours:120
Program Delivery
  • Delivery:
    • In person
  • Location:
    • Ashtabula Campus
    • Kent Campus
Accreditation

Accreditation Commission for Programs in Hospitality Administration

Additional Accreditation Information

Accreditation Commission for Programs in Hospitality Administration (ACPHA) Learning Outcomes:

  1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations.
  2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization.
  3. Demonstrate competence in the communication skills necessary for hospitality and tourism management.
  4. Formulate business decisions in hospitality and tourism management.
  5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry. 

Examples of Possible Careers and Salaries

First-line supervisors of gambling services workers

16.4%

much faster than the average

58,000

number of jobs

$50,440

potential earnings

Food service managers

0.6%

little or no change

352,600

number of jobs

$56,590

potential earnings

Gambling managers

8.8%

much faster than the average

5,100

number of jobs

$75,470

potential earnings

Lodging managers

-11.7%

decline

57,200

number of jobs

$56,670

potential earnings

Meeting, convention, and event planners

7.8%

faster than the average

138,600

number of jobs

$51,560

potential earnings

Personal service managers, all other; entertainment and recreation managers, except gambling; and managers, all other

-1.8%

decline

1,189,200

number of jobs

$116,350

potential earnings

Notice: Career Information Source
* Source of occupation titles and labor data comes from the U.S. Bureau of Labor Statistics' Occupational Outlook Handbook. Data comprises projected percent change in employment over the next 10 years; nation-wide employment numbers; and the yearly median wage at which half of the workers in the occupation earned more than that amount and half earned less.

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“The Hospitality Management program provided me with tools to create my own success, networking to source opportunities and meet connected industry insiders, and it gave me the confidence and leadership skills to expedite my career. Now I am able to educate, train and provide the tools of success to hospitality professionals.” – Tony Verduce
Human Resources Manager, Renaissance Las Vegas Hotel