Bachelor of Science in Hospitality and Event Management

Student Invite Graphic

The Hospitality Management Program has exciting news about major changes that will be coming in Fall 2021. We wanted to offer our students more options for building skills that would improve their ability to secure significant managerial careers in hospitality, events, and food and beverage management.   

Our new program name will be Hospitality and Event Management (HEM). Our curriculum will allow students to choose two concentrations from three available concentrations: 1) Hotel and Resort Management, 2) Event Management, and 3) Food and Beverage Management. These concentrations will appear on the diploma and on the transcripts.   

The Hotel and Resort Management concentration focuses on business skills such as human resource management and revenue management in addition to specific skills such as club management and casino management. The Event Management concentration prepares students for managerial careers that focus on planning events, following protocols, and on safety and security in addition to specific skills such as managing large/corporate events or small/personal events. The Food and Beverage Management concentration focuses on food management and cost control in addition to skills such as food science, food production, and pairing food and beverages.  

If you have any questions, email the program coordinator – Dr. Aviad Israeli at

“The Hospitality Management Program at Kent State University set me up to achieve career milestones, through a hands-on approach in education, leadership, management, and service-based approach.”
– Ryan O’Donnell
Transportation Operations Manager, Event Source


The undergraduate degree program in Hospitality and Event Management prepares leaders for careers in major industry segments through academic and research programs valuing quality of life, business success, collaborative partnerships, creative approaches, and ethical principles. 


Graduates from the program will demonstrate Foundational knowledge of hospitality operations, competence in business practices and managerial decision making, effective written and verbal communication skills, interpersonal skills including professional behavior, collaborative relationships, and proficiency in networking and analytical thinking and problem solving.


The Hospitality and Event Management Program is accredited by the Accreditation Commission for Programs in Hospitality Administration. Faculty have advanced degrees in hospitality management and relevant professional management work experience in restaurants, hotels, country clubs, and on-site food service management. 

Students have a wide variety of opportunities to interact with industry professionals through guest lectures, class projects including property visits, the required practicum, the student-industry professional mentoring program, Annual Hospitality Management Career Fair, student chapters of CMAA, PCMA, and ESD, Campus Kitchens Project, and the Schwebel Guest Lecture Series.

Program Road Map