This curriculum is designed to provide a theoretical and practical approach to management in the hospitality industry. A balance of food and hotel classes along with management requirements make up the core of the program. The core is supplemented by general education requirements. Emphasis is placed on entry-level and mid-level hotel, food, and institutional administration, with practical experience and training acquired through part-time and summer employment in the hospitality industry.

The course of study is designed for students seeking employment in the food industry. The curriculum provides an updating and/or upgrading of skills for workers already holding industry jobs. It provides also for those planning a career change. Students wishing to pursue a degree would continue in the hospitality management program.

This program of study involves the growing field of meeting planning. The core of the program provides the student with a background in food and beverage management as well as the costs related to food and beverage. Additionally, the student will learn the legal aspects of lodging and food and the marketing of those services. The core of the program will conclude with a course in meeting and conference operations. The student will also be required to take general education requirements selected to enhance the knowledge of the core program.