Department of Consumer and Family Sciences
College of Health and Human Services
Neff Hall 330 ~ 260-481-6562
The student learning outcomes for the degree are as follows:
- Demonstrate theoretical and practical knowledge of management of food service and culinary operations.
- Demonstrate theoretical and practical knowledge of lodging and resort operations.
- Comprehend the basic concepts and economics of the tourism industry.
- Understand and utilize technology needed in the hospitality industry.
- Apply and integrate foundation knowledge of the hospitality industry to real-life situations.
- Display personal and professional integrity.
- Promote the hospitality profession through partnerships with the community and affiliations with professional organizations.
- Demonstrate a commitment to the understanding and respect of multiple cultures and perspectives.
- Demonstrate ability to think critically and solve problems related to the hospitality industry.
- Exhibit effective communication skills necessary for a career in the hospitality industry.
- Be prepared for employment at the mid-management level and above within the hospitality industry.
Men and women with leadership ability are in great demand for managerial and administrative positions in the rapidly expanding hospitality industry. The number of available management positions in the industry continues to exceed the number of hospitality graduates each year. Students from this program assume responsibilities for managerial proficiency at various levels and for providing services in the multitude of situations where people eat, travel, or live away from home.
To earn the B.S., you must satisfy the requirements of IPFW (see Part 8), earn a grade of C or better in each required ENG, HTM, and FNN course, and complete the following requirements: