Bachelor of Science in Hospitality Management: The Bachelor of Science in Hospitality Management prepares students to manage operations and facilities that provide food and/or lodging services to the public. Students learn about the hospitality industry principles; systems procurement, supplies storage, and control; hotel and restaurant facility design and planning;hospitality industry law; personnel management and labor relations; financial management; facilities management; marketing and sale promotion strategies; convention and event management; front desk operations; and applications to specific types of hotel, motel, and/or restaurant operations.
Mission Statement: The Hospitality Program will provide quality education that prepares students with technical, human, and conceptual skills that will prepare them for entry level management positions in a variety of hospitality settings.
No additional requirements for admission to the Department of Dietetics, Fashion Merchandising and Hospitality or department options exist beyond the university admission requirements as listed in the Western Illinois Undergraduate Catalog. Interested students are encouraged to refer to the university catalog and the Office of Admissions located in Sherman Hall.
After successful completion of the program students will be able to:
- Demonstrate competencies for functioning in hospitality management, in areas such as foodservice and restaurant operations, lodging operations, event planning and management.
- Compare ways in which factors in the environment impact the foodservice and lodging systems in a global and culturally diverse environment.
- Demonstrate how to locate, interpret, evaluate and use professional literature to make decisions related to hospitality management.
- Prepare operational documents and data related to foodservice and lodging organizations, including financial, marketing, strategic planning, and professional service management in hospitality industry.
- Illustrate best practices in the operation of foodservice and lodging sectors of the hospitality industry.
- Demonstrate effective oral and written communication skills and documentation in foodservice and lodging organizations.
In addition to the university tuition, room and board, and other relevant expenses as listed in the Western Illinois University Undergraduate Catalog, additional costs will be incurred by students in the Hotel Restaurant and Management option. The following are estimated costs offered to assist students in planning for their financial responsibilities while attending Western Illinois University.
- Laboratory uniform (required for food classes). $65.00
- Field trips (selected courses)..........................$50.00
- Student organization membership....................$10-$20 year
Upon graduation from the hospitality management program, students will:
1. Understand the operational (daily unit) and System (interrelated units) function of food and lodging enterprises
2. Demonstrate knowledge and application of management theories and functions
3. Demonstrate knowledge and application of marketing theories and functions
4. Knowledge and application of professionalism including appropriate oral and written communication skills, ethical behaviors, and team building
5. Have obtained work experience in different segments of simulation of different segments or simulation of different segments of the hospitality industry
The U.S. Bureau of Labor Statistics (BLS) predicts that the employment for entry-level hospitality management positions will show little change between 2012 and 2022. In 2012, the median income for foodservice managers in Illinois was $47,960, and for a lodging manager it was $46,810. For more information regarding Hotel/Restaurant Management careers, visit http://www.bls.gov/ooh/Management/Lodging-managers.htm, http://www.onetonline.org/, or https://studentaid.ed.gov/sa/prepare-for-college/careers/search
Job settings include:
- Banquet manager
- Bed and breakfast manager
- Catering services
- Convention services and meeting coordination
- Cruise director
- Executive housekeeping manager
- Event planning and management
- Food and beverage management
- Guest services manager
- Hotel manager or assistant manager
- Lodging operation management
- Restaurant manager or assistant manager