Hospitality Management B.S.
Degree: B.S.
Location(s): Rhode Island, North Carolina
Length: 3 or 4 years
Internship: 600 hours of Work Integrated Learning (3-year program); Required, 6 credits (4-year program)
Credits: 90 or 120
Prepare to Lead in Hotels, Food & Beverage and Tourism
Prepare to lead teams, improve guest experiences and manage performance across hotels, resorts, food and beverage operations and tourism organizations. The Bachelor of Science in Hospitality Management at Johnson & Wales University is offered at the Providence, R.I., and Charlotte, N.C. campuses, with three-year and four-year degree pathways available for eligible entering students.
Build a foundation in hospitality operations, marketing, finance, technology, human resources and strategy, then apply your knowledge through internships, laboratories, industry projects, student organizations and approved study abroad. Four-year students can tailor the degree through major electives or an available specialization in Food and Beverage, Hotels and Resorts, or Sustainable Tourism.
Hospitality Management at a Glance
- Four-year specializations: Food and Beverage; Hotels and Resorts; and Sustainable Tourism (in Providence only)
- Sample subjects: Guest experience, hospitality technology, sales, human resources, strategic marketing, revenue management and tourism
- Applied learning: Work-integrated learning in the three-year degree; internship or eligible study abroad in the four-year degree
Curriculum & Degree Requirements
Students in the College of Hospitality & Business will apply and adapt their knowledge in innovative ways through the Hospitality & Business Core Experience.
In addition to classes, free elective credit can be applied to a number of options, such as internships, minors or study abroad. You are encouraged to contact an advisor before scheduling free elective credits.
Credits Major Courses | ||
| FSM2033 | Food Service in Hospitality and Tourism | 3 |
| HOSP1001 | Orientation to the Hospitality Industry | 3 |
| HOSP1015 | Managing the Hotel Guest Experience | 3 |
| HOSP2010 | Technology in the Hospitality Industry | 3 |
| HOSP2011 | Hospitality Sales and Meeting Management | 3 |
| or EVNT2020 | The Business of Event Management | |
| HOSP2040 | Human Resources Management in Service Organizations | 3 |
| HOSP3053 | Hospitality Strategic Marketing | 3 |
| HOSP4150 | Strategy and Improvement in the Hospitality Industry | 3 |
| TRVL2010 | Dynamics of Tourism and Sustainability | 3 |
| Major Electives/Specialization | ||
| Choose 21 credits from the following courses (at least one course at the 4000 level and two courses at 3000 level or higher) or a specialization listed below† and 6 credits of major electives: | 21 | |
| The Business of Event Management | ||
or HOSP2011 | Hospitality Sales and Meeting Management | |
| Beverage Appreciation | ||
| Food Service Operations | ||
| Front of the House Operations Management | ||
| Catering: Sales and Operations Management | ||
| Advanced Food Service Operations Management | ||
| Beverage Operations Management | ||
| The Gaming Industry | ||
| Exploring the Private Club Industry | ||
| Sustainable Hotel Support Operations | ||
| Revenue Management | ||
| International Hotel Operations, Development and Management | ||
| Resort, Vacation Ownership and Spa Management | ||
| Hotel Asset Management | ||
| Hospitality Operations Analysis | ||
| Negotiations and Agreements in Hospitality, Sports, Entertainment and Event Management | ||
| Applied/Experiential Learning | ||
| Choose 6 credits from the following: | 6 | |
| College of Hospitality Management Internship | ||
Study Abroad | ||
| Related Professional Studies | ||
| ACCT2150 | Accounting for Hospitality Service Organizations | 3 |
| ACCT3150 | Financial Management for Hospitality Service Organizations | 3 |
| LAW2005 | Hospitality Law | 3 |
| A&S Core Experience | ||
| Communications Foundations Courses | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Integrative Learning | 6 | |
Two ILS courses, one at the 2000 level, and one at the 4000 level | ||
| Arts and Humanities | 6 | |
| Ethics: A Global Perspective | ||
One course from ART, HIST, HUM, LIT or REL | ||
| Mathematics | 6 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Statistics I | ||
| Science | 3 | |
| One course from BIO, CHM, PHY or SCI | ||
| Social Sciences | 6 | |
| Foundations of Leadership Studies | ||
One course from ANTH, ECON, GEND, PSCI, PSYC, RES or SOC | ||
| A&S Electives | 6 | |
| Macroeconomics | ||
One course with an EASC attribute | ||
| Free Electives | ||
| 15 credits selected from 1000-4999 numbered offerings within the university | 15 | |
| Total Credits | 120.0 | |
|
Credits
Major Courses |
||
| FSM2033 | Food Service in Hospitality and Tourism | 3 |
| HOSP1001 | Orientation to the Hospitality Industry | 3 |
| HOSP1015 | Managing the Hotel Guest Experience | 3 |
| HOSP2010 | Technology in the Hospitality Industry | 3 |
| HOSP2011 | Hospitality Sales and Meeting Management | 3 |
| or EVNT2020 | The Business of Event Management | |
| HOSP2040 | Human Resources Management in Service Organizations | 3 |
| HOSP3053 | Hospitality Strategic Marketing | 3 |
| HOSP4150 | Strategy and Improvement in the Hospitality Industry | 3 |
| TRVL2010 | Dynamics of Tourism and Sustainability | 3 |
| Major Electives/Specialization | ||
| Choose 21 credits from the following courses (at least one course at the 4000 level and two courses at 3000 level or higher) or a specialization listed below† and 6 credits of major electives: | 21 | |
| The Business of Event Management | ||
|
or HOSP2011
|
Hospitality Sales and Meeting Management | |
| Beverage Appreciation | ||
| Food Service Operations | ||
| Front of the House Operations Management | ||
| Catering: Sales and Operations Management | ||
| Advanced Food Service Operations Management | ||
| Beverage Operations Management | ||
| The Gaming Industry | ||
| Exploring the Private Club Industry | ||
| Sustainable Hotel Support Operations | ||
| Revenue Management | ||
| International Hotel Operations, Development and Management | ||
| Resort, Vacation Ownership and Spa Management | ||
| Hotel Asset Management | ||
| Hospitality Operations Analysis | ||
| Negotiations and Agreements in Hospitality, Sports, Entertainment and Event Management | ||
| Food Culture and Tourism | ||
| World Geography for Tourism and Hospitality | ||
| International Policies of Tourism | ||
| Tour Management Operations | ||
| Tourism Economics | ||
| Destination Management Organization | ||
| Applied/Experiential Learning | ||
| Choose 6 credits from the following: | 6 | |
| College of Hospitality Management Internship | ||
|
Study Abroad
|
||
| Related Professional Studies | ||
| ACCT2150 | Accounting for Hospitality Service Organizations | 3 |
| ACCT3150 | Financial Management for Hospitality Service Organizations | 3 |
| LAW2005 | Hospitality Law | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
|
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level
|
||
| Experiencing | 6 | |
| Ethics: A Global Perspective | ||
|
Additional course with the Experiencing attribute (EEXP) in a different discipline
|
||
| Measuring | 6 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Statistics I | ||
| Exploring | 3 | |
|
One course with the Exploring attribute (EEPL)
|
||
| Interacting | 6 | |
| Foundations of Leadership Studies | ||
|
Additional course with the Interacting attribute (EINT) in a different discipline
|
||
| A&S Electives | 6 | |
| Macroeconomics | ||
|
Additional course with the Arts & Sciences elective attribute (EASC)
|
||
| Free Electives | ||
| 15 credits selected from 1000-4999 numbered offerings within the university | 15 | |
| Total Credits | 120.0 | |
|
Credits
Major Courses |
||
| FSM2033 | Food Service in Hospitality and Tourism | 3 |
| HOSP1001 | Orientation to the Hospitality Industry | 3 |
| HOSP1015 | Managing the Hotel Guest Experience | 3 |
| HOSP2010 | Technology in the Hospitality Industry | 3 |
| HOSP2011 | Hospitality Sales and Meeting Management | 3 |
| or EVNT2020 | The Business of Event Management | |
| HOSP2040 | Human Resources Management in Service Organizations | 3 |
| HOSP3053 | Hospitality Strategic Marketing | 3 |
| HOSP4150 | Strategy and Improvement in the Hospitality Industry | 3 |
| TRVL2010 | Dynamics of Tourism and Sustainability | 3 |
| Major Electives | ||
| Choose 12 credits from the following courses (at least one course at the 4000 level and two courses at the 3000 level or higher). | 12 | |
| The Business of Event Management | ||
|
or HOSP2011
|
Hospitality Sales and Meeting Management | |
| Beverage Appreciation | ||
| Food Service Operations | ||
| Front of the House Operations Management | ||
| Catering: Sales and Operations Management | ||
| Advanced Food Service Operations Management | ||
| Beverage Operations Management | ||
| The Gaming Industry | ||
| Exploring the Private Club Industry | ||
| Sustainable Hotel Support Operations | ||
| Revenue Management | ||
| International Hotel Operations, Development and Management | ||
| Resort, Vacation Ownership and Spa Management | ||
| Hotel Asset Management | ||
| Hospitality Operations Analysis | ||
| Negotiations and Agreements in Hospitality, Sports, Entertainment and Event Management | ||
| Applied/Experiential Learning | ||
| Students in this program are required to complete 600 hours of Work Integrated Learning. | ||
| Related Professional Studies | ||
| ACCT2150 | Accounting for Hospitality Service Organizations | 3 |
| ACCT3150 | Financial Management for Hospitality Service Organizations | 3 |
| LAW2005 | Hospitality Law | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
|
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level
|
||
| Experiencing | 6 | |
| Ethics: A Global Perspective | ||
|
Additional course with the Experiencing attribute (EEXP) in a different discipline
|
||
| Measuring | 6 | |
|
One course with the Measuring attribute (EMEA) at level of placement (1002 or higher)
|
||
| Statistics I | ||
| Exploring | 3 | |
|
One course with the Exploring attribute (EEPL)
|
||
| Interacting | 6 | |
| Foundations of Leadership Studies | ||
|
Additional course with the Interacting attribute (EINT) in a different discipline
|
||
| A&S Electives | 6 | |
| Macroeconomics | ||
|
Additional course with the Arts & Sciences elective attribute (EASC)
|
||
| Total Credits | 90.0 | |
|
Credits
Major Courses |
||
| FSM2033 | Food Service in Hospitality and Tourism | 3 |
| HOSP1001 | Orientation to the Hospitality Industry | 3 |
| HOSP1015 | Managing the Hotel Guest Experience | 3 |
| HOSP2010 | Technology in the Hospitality Industry | 3 |
| HOSP2011 | Hospitality Sales and Meeting Management | 3 |
| or EVNT2020 | The Business of Event Management | |
| HOSP2040 | Human Resources Management in Service Organizations | 3 |
| HOSP3053 | Hospitality Strategic Marketing | 3 |
| HOSP4150 | Strategy and Improvement in the Hospitality Industry | 3 |
| TRVL2010 | Dynamics of Tourism and Sustainability | 3 |
| Major Electives | ||
| Choose 12 credits from the following courses (at least one course at the 4000 level and two courses at the 3000 level or higher). | 12 | |
| The Business of Event Management | ||
|
or HOSP2011
|
Hospitality Sales and Meeting Management | |
| Beverage Appreciation | ||
| Food Service Operations | ||
| Front of the House Operations Management | ||
| Catering: Sales and Operations Management | ||
| Advanced Food Service Operations Management | ||
| Beverage Operations Management | ||
| The Gaming Industry | ||
| Exploring the Private Club Industry | ||
| Sustainable Hotel Support Operations | ||
| Revenue Management | ||
| International Hotel Operations, Development and Management | ||
| Resort, Vacation Ownership and Spa Management | ||
| Hotel Asset Management | ||
| Hospitality Operations Analysis | ||
| Negotiations and Agreements in Hospitality, Sports, Entertainment and Event Management | ||
| Food Culture and Tourism | ||
| World Geography for Tourism and Hospitality | ||
| International Policies of Tourism | ||
| Tour Management Operations | ||
| Tourism Economics | ||
| Destination Management Organization | ||
| Applied/Experiential Learning | ||
| Students in this program are required to complete 600 hours of Work Integrated Learning. | ||
| Related Professional Studies | ||
| ACCT2150 | Accounting for Hospitality Service Organizations | 3 |
| ACCT3150 | Financial Management for Hospitality Service Organizations | 3 |
| LAW2005 | Hospitality Law | 3 |
| University Core Curriculum | ||
| Communicating | 9 | |
| Rhetoric & Composition I | ||
| Rhetoric & Composition II | ||
| Communication Skills | ||
| Connecting | 6 | |
|
Two courses with the Connecting attribute (ECNG), one at the 2000 level, one at the 4000 level
|
||
| Experiencing | 6 | |
| Ethics: A Global Perspective | ||
|
Additional course with the Experiencing attribute (EEXP) in a different discipline
|
||
| Measuring | 6 | |
| A Survey of College Mathematics (or higher, based on student’s placement) | ||
| Statistics I | ||
| Exploring | 3 | |
|
One course with the Exploring attribute (EEPL)
|
||
| Interacting | 6 | |
| Foundations of Leadership Studies | ||
|
Additional course with the Interacting attribute (EINT) in a different discipline
|
||
| A&S Electives | 6 | |
| Macroeconomics | ||
|
Additional course with the Arts & Sciences elective attribute (EASC)
|
||
| Total Credits | 90.0 | |
Now Offering a 3-Year or 4-Year Degree Option
The three-year Career-Focused B.S. is a 90-credit program with university core coursework, major study and work-integrated learning, designed for students ready to focus on a hospitality career pathway. The traditional four-year B.S. is a 120-credit program with a broader elective structure, six credits of approved applied learning (such as an internship) and the ability to complete available specializations.
Gain Hospitality Experience Through Labs, Internships and Industry Projects
Our program integrates practical engagement seamlessly into your education, ensuring you’re equipped with real-world skills from day one.
Why Study Hospitality at JWU?
- Customize your education with specialized tracks in Food and Beverage, Hotel and Resort or Sustainable Tourism.
- Learn from faculty who are industry leaders, bringing real-world expertise into the classroom.
- Benefit from JWU’s extensive network of hospitality industry connections, opening doors to internships and job opportunities.
- Experience hands-on learning in state-of-the-art facilities like our restaurant labs and beverage classrooms.
- Embedded study abroad experiences in coursework. Students have traveled to Morocco, Peru, India, Ecuador, Ireland, Portugal and Mexico.
Choose a Specialization
Food & Beverage Management
Develop skills in food-service operations, front-of-house management, catering, advanced operations and beverage management.
Hotel & Resort Management
Study revenue management, sustainable hotel operations, international development, resorts and asset management.
Sustainable Tourism (R.I. only)
Explore culture, geography, ecotourism, tourism policy and destination management. This specialization is not offered at Charlotte in the current catalog.
Real World Hospitality Management
Career dreams do come to life. Elijah Brown ’25 exemplifies the spirit of hospitality, driven by a passion for continuous growth.
As a first-generation college student, Elijah has already earned acclaim as the 2022 Hotel Employee of the Year by the RI Hospitality Stars of the Industry. Having completed the Marriott International Voyage Global Leadership Development Program, Elijah now works as a Rooms Operations Talent Coach at W New York — Union Square.
Hospitality Management Careers
Our Bachelor of Science in Hospitality Management program offers more than just a degree — it’s a gateway to a dynamic career where each interaction becomes an opportunity to craft unforgettable experiences.
Career pathways include:
- Hotel, resort or guest-services operations
- Food and beverage or restaurant management
- Revenue, sales or hospitality marketing
- Club, spa or vacation-ownership management
- Tourism, destination or travel operations
- Hospitality finance, asset management or consulting pathways with appropriate experience
Study Hospitality Management at JWU
JWU offers campus-based Hospitality Management degrees in Providence, Rhode Island, and Charlotte, North Carolina. A separate online degree is also available through JWU Online.
JWU offers a separate 90-credit Career-Focused Hospitality Management B.S. designed for three-year completion, as well as a traditional 120-credit four-year B.S. Availability and start terms should be confirmed with JWU.
The three-year degree uses a streamlined 90-credit curriculum with work-integrated learning and fewer electives. The four-year degree requires 120 credits, includes six credits of approved applied learning and offers greater elective and specialization flexibility.
The traditional B.S. offers Food and Beverage and Hotels and Resorts specializations at Providence and Charlotte. Sustainable Tourism is offered in Providence and online, but not at Charlotte in the current catalog.
The four-year B.S. requires six credits of approved applied learning through an internship or eligible study abroad. The three-year Career-Focused degree uses a separate work-integrated learning model. Students should review the applicable catalog and advising requirements.
Students study guest experience, hospitality technology, sales and meetings, human resources, strategic marketing, finance, operations, leadership and tourism, with electives or specializations aligned with their interests.
Graduates may pursue opportunities in hotel and resort operations, food and beverage, revenue management, sales, clubs, tourism, guest experience and related areas. Management-level roles often require progressive professional experience.
Faculty Contacts
Rhode Island
Jane Boyland, FMP, CHE
Associate Dean
401-598-4624
jane.boyland@jwu.edu
North Carolina
Sunil Atreya, CHE
Associate Professor and College Chair
980-598-1524
sunil.atreya@jwu.edu