Below are all of the courses you have to choose from in this academic major. Some are required while others are electives. Please view the course catalog to see what is required to earn a degree in this major.
Principles of Accounting I (SBU 100)
General introduction to accounting principles and bookkeeping methods; the theory of debit and credit; financial statements; working papers; adjusting and closing entries. Fall semester and ADP sessions 1 and 3. 3 credits.
Principles of Management (SBU 180)
Process of management in both profit and non-profit organizations. Emphasis on major functions of management, with decision-making as integral part of each, including planning, organizing, leading, staffing and training, development, and marketing. Fall and spring semesters and ADP sessions 1, 2, 3, and 5. 3 credits.
Managerial Accounting (SBU 201)
Study of the use of accounting information in performing managerial functions including planning, controls, and cost/financial analysis. Prerequisite: SBU101. Fall and spring semesters and ADP sessions 3 and 5. 3 credits.
Marketing (SBU 220)
Management problem-solving approaches of marketing. Basic marketing functions including product/service planning, distribution activities, location, logistics, promotion strategies, sales, e-commerce, advertising, and pricing techniques. Technological tools. Ethical ramifications. Cases and simulations supplement material. Fall semester and ADP session 1. 3 credits.
Personnel/Human Resource Management (SBU 295)
Study of personnel and human resources; conflict resolution techniques; structuring job descriptions and specifications; recruiting and interviewing methods; compensation evaluation; employee and labor relations situations; training and development activities; benefits management; international implementations; human resource information systems. Fall semester and ADP sessions 1 and 3. 3 credits.
Overview-Tourism/Hospitality Indust (SHT 100)
Examination of the historical roots and growth of the tourism and hospitality industry. Emphasis on the delivery of services and the proper skills needed for success in the industry. Overview of the social, economic, environmental, and political forces that impact the industry. Fall semester. 3 credits. Fee.
Customer Sales and Service (SHT 105)
Focus on meeting the needs and wants of customers in the hospitality/tourism marketplace. Anticipating customer desires, conflict resolution, negotiations, persuasion, situational analysis, contracts, and evaluation of services delivered. Spring semester. 3 credits.
Hospitality & Tourism Info Tech (SHT 220)
Acquaints students with automated information systems used in the hospitality industry globally. Students examine present system and future trends and legal and ethical issues. Analysis of system effectiveness in terms of cost, efficiency, and improvement of guest relations. Use of information for management decisions. Spring semester, odd-numbered years. 2 credits. Fee.
Hospitality and Tourism Marketing (SHT 250)
Strategies in the promotion of hospitality and tourism organizations; motivating individuals as well as organizations to purchase hospitality services. The customer service approach to marketing is emphasized. Various models of marketing are examined. 40 hours of practicum required. Fall semester, even-numbered years. 3 credits.
Hospitality Facilities Management (SHT 255)
Management of all resources to maintain the desired physical and social environment. Hotel front desk operation emphasizing interpersonal relations, housekeeping, and maintenance operations; analysis of the contribution of spaces to the satisfaction of customers. Spring semester. 3 credits.
Lodging and Front Desk Operations (SHT 320)
Development and application of managerial skills applied to the rooms and lodging divisions in the hotel and resort industry. Emphasis on front desk procedures, relationships between rooms, food and beverages, support, and safety and security divisions. Prerequisite: SHT220. Fall semester, odd-numbered years. 3 credits.
Internship I (SHT 330)
Off-campus experience in one phase of the industry. Students participate in the day-to-day operation of the hospitality organization completing a minimum of one management-level project of value to the mentoring hospitality organization. Progress through the internship leads to management-level responsibilities. 120 hours of internship work required. Fall, spring, and summer. Junior standing or above. Permission required. 3 credits. Fee.
Hospitality Financial Management (SHT 350)
Planning and management of the financial resources of tourism/hospitality organizations. Evaluation of accounting systems; emphasis on operating budgets and statistics and the use of financial reports to control and monitor organizational use of resources. 40 hours of practicum required. Spring semester, even-numbered years. 3 credits.
Hospitality and Tourism Law (SHT 355)
An investigation of the legal aspects and responsibilities involved in selling hotel, restaurant, and tourism services. Includes seller-purchaser relationship and subsequent liabilities. Case histories and their resultant impacts on the industry are analyzed. Writing Intensive course. Spring semester, odd-numbered years. 3 credits.
Special Topics in Hosp. & Tourism (SHT 420)
Topics of current interest in the travel, tourism, and hospitality industry. Emphasis on Western Pennsylvanian sites and events. Experiential component. Repeatable for credit. Hospitality/tourism majors must complete 3 credits. Fall and spring semesters. Variable credit. Fee.
Internship II (SHT 430)
Off-campus experience in two or more phases of the industry. Students participate in the day-to-day operation of the hospitality organization, completing a minimum of two management level projects of value to the mentoring hospitality organization. Progress through the internship leads to management level responsibilities. 240 hours of internship work required for the major. Fall, spring, and summer. Permission required. Repeatable for credit. 3-6 credits. Fee.
Events and Meeting Management (SHT 440)
Convention sales and management; facilitating customer success; liaison to other suppliers in tourism/hospitality. Encompasses the small group meeting, the large convention, exhibits, and other special events. Prepares students to complete the Certified Meeting Planner examination. Fall semester, even-numbered years. 3 credits.
Senior Seminar and Portfolio (SHT 495)
Capstone experience for the major, includes portfolio assessment, career planning, and discussion of contemporary topics of interest in hospitality and tourism. Fall semester. 1 credit.
Food Science and Technology I (SNT 120)
Beginning course in the science and technology of food, food preparation, and food processing. Fall semester. Corequisite: SNT121. 2 credits.
Food Science and Technology I Lab (SNT 121)
Laboratory experiences that use experimental approach to illustrate chemical and physical reactions in food. Fall semester. Corequisite: SNT120. 1 credit. Fee.
Safety and Sanitation Food Service (SNT 220)
The ServSafe Certification course, a product of the National Restaurant Association Education Foundation (NRAEF), is designed to educate food service professionals on current food safety standards, teaching the industry standards in all aspects of food handling, from receiving and storing to preparation and service. Includes a nationally recognized final examination that results in a 5-year ServSafe certification for those who pass. Spring semester. 1 credit. Fee.
Food Service Systems Management I (SNT 324)
Topics include quantity food purchasing, production, and commercial food service equipment. Prerequisites: SBU180, SNT120, and NT121. Corequisite: SNT325. Fall semester. 3 credits.
Food Service Systems Mgmt I Lab (SNT 325)
This laboratory focuses on three aspects of food service management: quantity food purchasing, production, and equipment. Students develop skills in quantity food production in weekly labs and food service management by managing a commissioned/assigned dinner or luncheon. Prerequisites: SNT121 and SNT220. Corequisite: SNT324. Fall semester. 1 credit. Fee.
Food Service Management II (SNT 405)
A specialized management course that explores the management of volume food service operations with an emphasis on human resource and financial management. Both for-profit and nonprofit operations are examined. Covers additional topics specific to the food service industry including management theories, communication skills, and government regulations. Prerequisites: SNT324 and SNT325. Fall semester. 3 credits.