Bachelor of Science in Hospitality Management
The on-campus and online Bachelor of Science in Hospitality Management Degree prepares you for advanced positions in the hospitality industry and equips you with greater potential for upward mobility.
A career within the hospitality industry offers an array of differing employment opportunities, having more managerial roles available than any other industry in the U.S. From small, privately owned restaurants to large, federally controlled establishments; from stand-alone motels to international hotel-chains; from healthcare to prisons; hundreds of thousands career opportunities await qualified candidates!
You will gain a thorough understanding of industry requirements and the varied aspects required of a manager in any hospitality situation or position.
- Sullivan University's College of Hospitality Studies is ranked among the top 1% of culinary schools in the U.S., landing in the top 10.
- Faculty are recognized leaders and authors within the hospitality industry.
- Small classes allow more focused attention from instructors.
- The degree programs are reasonably short with only essential class subjects being taught.
- The opportunity to attain externally certified and recognized industry certificates, diplomas, and certifications that are embedded in our degree programs.
Students interested in making it in any type of food and beverage operation in the hospitality profession should have a keen interest in logistics, customer service and most importantly, all aspects of the production and service of quality and satisfying food and beverage.
You should have the capability to lead with good organizational skills, form teams efficiently, and realize your most precious resource and the most difficult to manage is your human resource. There is a need to be fair, respectful and acknowledge differences between individuals.
Length: 48 months, 36 months accelerated
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.