Hospitality Management, B.S.
The Bachelor in Science in Hospitality Management prepares students with the required skill sets and expertise to explore their interests in the vast career opportunities associated with the hospitality industry, and teaches students step-by-step how to creatively solve real-world problems in hospitality, apply a business model to their solutions, and then assess the feasibility of their proposed solutions.
Once matriculated at NJCU, transfer students must complete at least 30 credits at NJCU to satisfy the university’s residency requirement. Students must also maintain a GPA of 2.5 or better in courses taken in the School of Business. Students must earn a grade of C or higher in each School of Business course (ACCT, BUSI, ECON, FINC, MGMT, MKTG) used in fulfillment of a graduation requirement.
| Code | Title | Credits |
|---|---|---|
| Common Core Requirements (33 Credits) | ||
| MGMT 225 | Business Enterprise Applications | 3 |
| MGMT 251 | Operations and Project Management Fundamentals | 3 |
| ECON 203 | Business Statistics | 3 |
| MGMT 211 | Principles of Management | 3 |
| MKTG 231 | Principles of Marketing | 3 |
| MGMT 241 | Global Business | 3 |
| ACCT 251 | Financial Accounting | 3 |
| ACCT 252 | Management Accounting | 3 |
| MGMT 235 | Business Law I: Legal Environment of Business | 3 |
| FINC 371 | Managerial Finance | 3 |
| MGMT 411 | Business Policy | 3 |
| Hospitality Major Requirements (24 credits) | ||
| MGMT 230 | Business Communications Essentials | 3 |
| MGMT 249 | Service Management Principles | 3 |
| MKTG 361 | Customer Relationship Marketing | 3 |
| MGMT 313 | Event and Meeting Planning Management | 3 |
| MGMT 302 | Undergraduate Business Field Study I | 3 |
| MGMT 403 | Business Field Study II | 3 |
| MGMT 414 | Management Analytics | 3 |
| MGMT 491 | Hospitality Management Capstone: Contemporary Issues in Hospitality Management | 3 |
| General Education Courses Requirement (10 credits) | ||
| MATH 164 | Pre-Calculus for Business Students | 4 |
| or ECON 221 | Analytics For Business and Economics | |
| ECON 207 | Principles of Economics:Macro | 3 |
| ECON 208 | Principles of Economics:Micro | 3 |
| Total: 67 credits | ||
- 1
Taken as a pre-major required course.
*Students must earn a C or better in all Business courses
- 1
Taken as a pre-major required course.
*Students must earn a C or better in all Business courses
| Freshman | ||
|---|---|---|
| Semester 1 | Credits | |
| ENGL 101 or ESL 101 | English Composition I 1 or English Composition I for English as a Second Language Students | 4-6 |
| MATH 164 or ECON 221 | Pre-Calculus for Business Students or Analytics For Business and Economics | 3-4 |
| General Education Tier I Course | 3 | |
| General Education Tier I Course | 3 | |
| INTD 101 | Orientation to College *first time freshmen only | 1 |
| Credits | 14-17 | |
| Semester 2 | ||
| ENGL 102 or ESL 102 | English Composition II 1 or | 4-6 |
| MGMT 211 | Principles of Management | 3 |
| General Education Tier I Course | 3 | |
| Elective | 3 | |
| Credits | 13-15 | |
| Sophomore | ||
| Semester 1 | ||
| ECON 207 | Principles of Economics:Macro (School of Business requirement. General Eduation Tier II Course) | 3 |
| ACCT 251 | Financial Accounting | 3 |
| MGMT 225 | Business Enterprise Applications | 3 |
| MGMT 241 | Global Business | 3 |
| General Education Tier I Course | 3 | |
| Credits | 15 | |
| Semester 2 | ||
| ECON 208 | Principles of Economics:Micro (School of Business requirement. General Education Tier II Course) | 3 |
| ECON 203 | Business Statistics | 3 |
| ACCT 252 | Management Accounting | 3 |
| General Education Tier II Course | 3 | |
| General Education Tier II Course | 3 | |
| Credits | 15 | |
| Junior | ||
| Semester 1 | ||
| MGMT 251 | Operations and Project Management Fundamentals | 3 |
| MGMT 235 | Business Law I: Legal Environment of Business | 3 |
| MGMT 230 | Business Communications Essentials | 3 |
| MGMT 361 | Customer Relationship Marketing | 3 |
| General Education Tier II Course | 3 | |
| Credits | 15 | |
| Semester 2 | ||
| MKTG 231 | Principles of Marketing | 3 |
| FINC 371 | Managerial Finance | 3 |
| MGMT 249 | Service Management Principles | 3 |
| General Education Tier III Course | 3 | |
| Elective/Minor Course | 3 | |
| Credits | 15 | |
| Senior | ||
| Semester 1 | ||
| MGMT 313 | Event and Meeting Planning Management | 3 |
| MGMT 302 | Undergraduate Business Field Study I | 3 |
| MGMT 414 | Management Analytics | 3 |
| MGMT 411 | Business Policy | 3 |
| Elective/Minor Course | 3 | |
| Credits | 15 | |
| Semester 2 | ||
| MGMT 403 | Business Field Study II | 3 |
| MGMT 491 | Hospitality Management Capstone: Contemporary Issues in Hospitality Management | 3 |
| Elective/Minor Course | 3 | |
| Elective/Minor Course | 3 | |
| Elective/Minor Course | 3 | |
| Elective/Minor Course | 2 | |
| Credits | 17 | |
| Total Credits | 119-124 | |
- 1
Students who take English Composition I and II for English as a Second Language (ESL 101 and ESL 102) complete these in place of ENGL 101 and 102 but have fewer free elective credits as a result.
Student Learning Outcomes
Upon completion of the Bachelor of Science in Hospitality Management program, students will be able to:
- Identify ethical issues and understand the implications of social responsibility for sustainable business practices.
- Evaluate information and apply critical thinking skills to identify solutions and inform business decisions.
- Utilize technology, apply quantitative methods and interpret data to solve business problems.
- Integrate knowledge of core business concepts and collaborate productively as part of a team.
- Work effectively in a diverse environment and understand how global and cultural issues effect the organization and its stakeholders.
- Compose clear and concise forms of written communication to effectively convey ideas and information associated with business topics.
- Communicate business concepts effectively through oral presentation.
- Effectively use theory from the hospitality management curriculum in practically applied or experiential learning endeavors.
- Apply evidence-based management practices to foster ongoing superior customer service.