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Major in Hospitality and Tourism, B.S.

  • Hospitality and Tourism involves the business of attracting, transporting, lodging, entertaining and providing food and beverages to people. It is one of the fastest growing segments in Connecticut's economy. This course of study is designed as an interdisciplinary program between the Geography Department in the School of Arts and Sciences and the Marketing Department in the School of Business, leading to a B.S. degree in Hospitality and Tourism.

  • This 54-credit program consists of 21 credits of Foundation Courses in Business and Geography, 15 credits of Upper Division Major Courses, 18 credits in hospitality or tourism including a 3-credit internship with a hospitality/tourism organization.
  • Program Learning Outcomes

    1. Leadership
      THS Graduates will be able to demonstrate the knowledge of fundamental principles of leadership and model the behavior of effective leaders.
    2. Team Building
      THS Graduates will be able to work with a group of people committed to a common purpose and approach for which they hold themselves accountable and, as a result, improve their collective performance.
    3. Technology
      THS Graduates will be able to retrieve, create, organize, analyze, and communicate information using technology and apply relevant technologies in ways that enhance organizational performance.
    4. Critical Thinking
      THS Graduates will be able to use purposeful and reflective judgment to formulate rational solutions to organizational problems and to make cogent business decisions.
    5. Ethics
      THS Graduates will be able to apply the general business tenets of right, good and fair to organizational transactions, activities, and pursuits.
    6. Guest Encounter Skills
      THS Graduates will be able to demonstrate the skills and behaviors required during customer involvement to analyze, judge, and act in ways that contribute to customer satisfaction.
    7. Unique Characteristics of Service
      THS Graduates will be able to comprehend, synthesize, and evaluate elements of professional service management.

 Foundation Courses

 

AC 211

Intro. to Financial Accounting

3

MIS 201

Introduction to MIS 

3

GEOG 120

World Regional Geography 

3

GEOG 290

Geography of Tourism 

3

FIN 200 or

LAW 250

Introduction to Finance or

Legal Environment of Business

3

MGT 295

Fundamentals of Management

3

MKT 295

Fundamentals of Marketing 

3

 

21 credits

Hospitality Management Core Courses

 

THS 300

Hospitality & Tourism Industries

3

THS 410

Tourism and Hospitality Operations

3

THS 490

Topics in Tourism and Hospitality

3

GEOG 450

Tourism Planning 

3

GEOG 454 

Geography of Tourism Marketing 

3

 

15 credits

 

Hospitality Management Track Courses

Students select 18 hours from the following courses with approval from the Director. Additional courses can be substituted with permission of the Director. 

A List of Hospitality/Tourism Track Electives

 

THS 430

Internship in Hospitaltiy Industry 3
THS 435

Independent Study in Hospitality MGMT

3

THS 450 Hotel & Lodging Practicum

3

GEOG 453

Recreation & Resort Planning

3

THS 455 Convention & Meeting Planning Practicum

3

THS 490 Current Topics: Art, Music & Entertainment

3

THS 490 Current Topic: Hospitality Human Resoureces

3

THS 490 Current Topic: Food & Beverage Management

3

 

18 credits

 
 

Student Learning Outcomes & Assessment

 

By the time of graduation, recipients of the Bachelor of Sciences degrees in Hospitality Management will be able to: 

  1. Demonstrate the knowledge of fundamental principles of leadership and model the behavior of effective leaders
  2.  Work with a group of people committed to a common purpose and approach for which they hold themselves accountable and, as a result, improve their collective performance
  3.  Comprehend, synthesize, and evaluate elements of hospitality professional service management
  4.  Demonstrate the skills and behaviors required during customer involvement to analyze, judge, and act in ways that contribute to customer satisfaction
  5.  Retrieve, create, organize, analyze, and communicate information using technology and apply relevant technologies in ways that enhance organizational performance
  6.  Use purposeful and reflective judgment to formulate rational solutions to organizational problems and to make cogent business decisions
  7.  Apply the general business tenets of right, good and fair to organizational transactions, activities, and pursuits

Curriculum Matrix - THS

Program Outcomes – Tourism & Hospitality Studies

Required THS Foundation, Core, and Elective Track Courses

 

KEY:

I = Introduce

R = Reinforce

E = Emphasize

Team Building – Work with a group of people committed to a common purpose and approach for which they hold themselves accountable and, as a result, improve their collective performance

Unique Characteristics of Service – Comprehend, synthesize, and evaluate elements of professional service management

 

Guest Encounter Skills – Demonstrate the skills and behaviors required during customer involvement to analyze, judge, and act in ways that contribute to customer satisfaction

Technology – Retrieve, create, organize, analyze, and communicate information using technology and apply relevant technologies in ways that enhance organizational performance

Critical Thinking – Use purposeful and reflective judgment to formulate rational solutions to organizational problems and to make cogent business decisions

Ethics – Apply the general business tenets of right, good and fair to organizational transactions, activities, and pursuits

 

Leadership – Demonstrate the knowledge of fundamental principles of leadership and model the behavior of effective leaders

 

THS 300 Hospitality Industry

 

I

I

I

I

I

 

ECON 200 & 201 Economics

 

 

 

 

I

I

 

AC 211 Financial Accounting

 

 

 

I

I

I

 

LAW 250 Business Law

 

I

 

 

I

I

 

THS 490 F&B Cost Control

I, R

 

 

R

R

R

 

MGT 295 Intro to Marketing

 

 

R

R

R

R

 

MKT 295 Intro to Management

 

R

R

 

R

R

I

GEOG 454 Tourism Marketing

R

R

R

R

R

R

 

MIS 201 MIS

 

R

 

R

R

 

 

THS 430 Internship

 

R

 

R

R

R

R

THS 490 Human Resources

R

R

R

 

R

R

R

THS 490 F&B Management

R

R

R

R

R

 

R

THS 450 Lodging Practicum

R, E

R, E

R, E

R

R

 

R

THS 410 Operational Analysis

E

E

E

E

E

E

E

 

  
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