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Associate of Science in Hospitality Management

The hospitality management program prepares leaders for major hospitality industry segments through academic and research programs valuing quality of life, business success, collaborative partnerships, creative approaches, and ethical principles.  Faculty members have advanced degrees in hospitality management and professional work experience in restaurants, hotels, club management, on-site foodservice, catering businesses, and conference centers.

The nutrition and dietetics program provides students with a broad general education and a strong foundation in nutrition, dietetics, and the sciences. The emphasis is on providing a program that integrates theory, research, and application of knowledge to the profession of dietetics. The curriculum meets the Didactic Program in Dietetics (DPD) requirements of the American Dietetic Association, and graduates are eligible for admission to accredited internships. The faculty has expertise in nutritional sciences, exercise science, clinical and community practice, and leadership studies.

Hospitality management graduates manage restaurants, hotels, private clubs, and other related hospitality businesses or plan social and corporate events that include food, beverage, and lodging services. Sales management for food distribution companies or hotels and resorts are additional career paths of alumni. According to data from the National Restaurant Association, the number of foodservice management positions is projected to increase 8 percent from 2010 to 2020.  U.S. Bureau of Labor Statistics projects a 3 percent increase in hotel and lodging managers, and a 13 percent increase in casino hotel managers from 2008 to 2018.

Academic Advisor for this program is
Liz Driscoll
in the Student Services Office
440-964-4217

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