Hospitality Management
Earners will develop skills required to perform management functions in service sector areas that focus on guest experience and hospitality, including the food and beverage, accommodation, travel, tourism, event management, and visitor attraction industries. Earners will acquire specialized industry knowledge and demonstrate competence in relevant areas of operations, marketing, CRM, leadership, human resources, and budget and finance, as well as planning, execution, and performance assessment.
Admission requirements for application:
- Matriculation into a Farmingdale State College degree program
- Completion of the Microcredential Application on Etrieve
For Non-matriculated students:
- Completion of the non-matriculated student application
- Completion of the Microcredential Application on Etrieve (Instructions will be emailed after completing the non-matriculated student application)
Requirements to earn the microcredential:
To achieve the Hospitality Management microcredential, participants will need to be enrolled at FSC and successfully complete a three-course sequence (BUS 123: Introduction to Hospitality, BUS 223: Event Management for Hospitality & Tourism, BUS 323: Theme Parks and Attraction Management) with a grade of C or better.
Stackable to:
Time to complete:
3 semesters
Cost to attend:
Standard tuition rates apply. For tuition and student consumer information, please click here.
Contact Information
Business Management
Business Building, 329
tel:934-420-2015
business@farmingdale.edu
BUS 123 Introduction to Hospitality
This course offers a broad introductory overview of the world of commercial hospitality, including lodging, food and beverage, travel and tourism, events, facilities, and other subset areas of hospitality management. Students will develop a foundational knowledge of the hospitality industry's shape and structure. Students will describe foundational pillars of service management and customer relationship management. Students will also develop an understanding of the various roles of managers in the hospitality industry, and will identify concepts, tools, and skills relevant to hospitality management decision-making. Students will also survey the broad variety of careers in hospitality within the context of a changing industry within a complex environment.
BUS 223 Event Management for Hospitality & Tourism
This course builds on the knowledge of Introduction to Hospitality with a focus on Event Management for Hospitality and Tourism. Events are service products and an important component of the tourism and hospitality industries. Students in this course will develop knowledge, skills, and competencies related to the management of events, including strategic planning, budgeting, contracting, promotion, pricing, design, and operations. Students will also engage with emergent issues such as risk management, sustainability, technology management, and community relations. Students will develop a complete event plan in which they will describe event goals and objectives, do an event SWOT analysis, assess visitor interest and conduct research, create a budget and make pricing decisions, develop plans for venues, activities, food and beverage, and other amenities, create the event agenda and schedule, develop a marketing and media plan, and discuss methods of assessing event success. Prerequisite(s): BUS 123 with a grade of C or higher.
BUS 323 Theme Parks and Attraction Management
Theme parks and visitor attractions present unique challenges for managers. Students will compare and contrast development, design, and capital expenditure plans for attraction projects, evaluate park operations and HR policies and procedures, critically evaluate the complex landscape of temporal attendance pricing, survey food and beverage innovation and strategy, review safety incidents and assess industry and government safety policy, explain the structure of relationships between suppliers, attractions, and guests, and examine issues of ethical challenge such as animal captivity and display, diversity and inclusion in design and operations, and the equity ramifications of velvet rope disparities. Students will also integrate sustainability and climate impacts into operational analyses. Finally, students will construct theme park, hospitality, and tourism project plans. Note: Students can not get credit for BUS 323 if they have already received credit for the special topics course BUS 391 Theme Parks and Tourism. Prerequisite(s): Any 200-level BUS course with a grade of C or higher.