BS in Hospitality Management Curriculum Plan

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Curriculum Plan


Please note that there may be other requirements for completion or options for elective and specialized courses. Please see the academic catalog for the full curriculum. Course offerings and sequence are subject to change.

  • Kitchen Systems and Management: Production and Purchasing
  • Advanced Business Communication
  • Supervisory Practicum I
  • Food and Beverage Operations and Cost Control
  • Hospitality Sales and Marketing
  • Hospitality Finance Management
  • Supervisory Practicum II
  • Hospitality Law
  • Business Elective or Bridge Course
  • Wine, Beer, and Spirits Essentials
  • Business Elective or Bridge Course
  • Event Operations Management
  • Business Elective or Bridge Course
  • Hospitality Human Resources
  • Business Elective
  • Hospitality Management Capstone
  • Business Elective
  • Management Practicum

Instruction may be provided on-ground, online or in hybrid modalities, and varies by program. For on-ground and hybrid programs, instruction is primarily provided at an Alliant campus; however, some instructional activities may take place off campus at a location appropriate for the particular activity, including, but not limited to, online courses or online portion of courses, internships, practicums, or field placement activities.

For online programs, instruction is provided online; however, some programs may include an in-person residency requirement at one of Alliant’s campuses. Additional instructional activities, including, but not limited to internships, practicums, or field placement activities may take place at a location appropriate for the particular activity.

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