Hospitality Management Faculty Members
- Associate Professor Jamal Feerasta, MS
- Professor Lawrence Gilpatric, MS, CEC, CCE, CHA, FMP
- Assistant Professor Timothy Melberg, MS
- Chef Mark Kent
- Chef Richard Alford, Associate Professor Emeritus
Hospitality Management offers specialized and practical course experience with options in restaurant management, hotel and lodging operations, and culinary arts. Training is focused on helping students to develop their own operational systems and management structure to broaden their career base in the highly interrelated fields within the hospitality industry.
Hospitality Management students manage their own full service restaurant, The Crystal Room Restaurant, located in Gallucci Hall.
Hospitality Management Program Mission and Goals Statement
Program Mission Statement
The mission of the Hospitality Management Program is to prepare professionally responsible and competent individuals to lead others who will make meaningful contributions to the hospitality industry, their communities and develop a global perspective.
The goals of the Hospitality Management Program include:
1. Critical Thinking Provide students with an educational environment that encourages critical thinking and problem solving so that active and integrated learning may occur.
2. Communication Skills Enhance and accelerate the development of students reading, writing, and speaking skills.
3. Technology Provide programs that promote the understanding, application, and the use of current technology.
4. Workforce Preparation Provide educational programs through which students can obtain knowledge, skills and attitudes necessary to begin or continue their career and professionally compete in a global marketplace.
5. Ethics / Citizenship Encourage ethical decision making through responsible action toward peers, the university, the community, environmental issues and multicultural understanding.
6. Diversity Promote diversity by enabling all individuals regardless of age, economic status, disability or ethnic background to meet their intended educational objectives.
7. Teaching Use methods that accommodate student differences in learning abilities, style, aptitude, and background.
8. Assessment Review, evaluate, and update program goals, outcomes, and program curriculum continuously.
9. Student Retention Create an atmosphere that fosters student retention and progress toward completion of their academic programs.
LIsten to Hospitality Management student Ben Walsh . . .
Scholarships Available to Hospitality Students (click here) Associate Degrees
- Culinary Arts (72 credits)
- Hotel Marketing and Sales (69 Credits)
- Hotel/Lodging Management (68 credits)
- Restaurant Management (70 credits)
Minor Degrees. Minor degrees will only be awarded at the time a student receives a baccalaureate degree and only if the over-all GPA for the minor courses is at least a 2.0.
- Culinary Arts (19 credits)
- Hotel/Lodging Management (20 credits)
- Restaurant Management (19 credits)
Certificates
- Culinary Arts - (29 credits)
- Hotel/Lodging Management - (27 credits)
- Restaurant Management - (33 credits)
- Hotel Marketing & Sales - (27 credits)
Please note: the information contained in these file(s) is current as of August 12, 2008.
Contact Academic Advising Services for any updates. |
