Bachelor of Professional Studies in Hospitality Management

The Hospitality Management degree is designed to enable graduates to accelerate their careers, whether they are preparing to enter or to significantly advance in the tourism, leisure or hospitality management industry. Graduates of the Hospitality Management program are prepared for customer-service oriented positions in hotels, restaurants, casinos, health clubs, cruise ships, convention centers, event planning companies, country clubs, sports clubs, tour companies, travel agencies, parks and recreation departments, and adult living communities.

Program Requirements:
  • General Education Core - 42 credits
  • Hospitality Management Core - 54 credits
  • Hospitality Management Electives - 12 credits
  • General Electives - 12 credits
Total Credits: 120

A Note About General Education Core Courses

All course selections in the bachelor's degree program should be made in consultation with an academic advisor to assure program requirements and prerequisites for completing your bachelor's of science degree are met.

Placement testing is required of all incoming undergraduate students in the subject area of English Composition unless specific transfer credit has been successfully completed in this specific discipline of study. Some students may need to take a fundamental writing course (WRT 100) before taking WRT 101. This fundamental course cannot count towards John Hancock University's bachelor's degree core requirements.

Placement testing is required of all incoming undergraduate students in the subject area of Mathematics unless specific transfer credit has been successfully completed in this specific discipline of study. Some students may need to take fundamental math courses (MAT 096, MAT 100) before taking MATH 125 or higher. These fundamental courses cannot count towards John Hancock University's bachelor's degree core requirements.

To fulfill the Liberal Arts credit requirement, undergraduate students may choose a course from the following areas: Behavioral Science, English, Humanities, Life Science, Mathematics, Physical Science or Social Science. Please note that certain CRJ courses may not be used.

Students may use their military or veteran's benefits toward their tuition costs for this degree.

Bachelor of Professional Studies in Hospitality Management - Program Outline

Core Courses

English Composition Courses

Code Course Name Credits
  • CSS 101 College Success Seminar 3

    • The cornerstone of the general education program is a three-credit course designed to provide students with the tools necessary for collegiate success. This course provides support to new students as they develop confidence in their academic and social endeavors.
  • WRT 101 College Composition I 3

    • Instruction in the application of the principles and skills involved in effective expository writing, with most readings from nonfiction prose. Introduces students to the writing process with special attention to constructing arguments, working with sources, and crafting effective sentences and paragraphs.
  • WRT 151 College Composition II 3

    • Further development of the expository and writing and reading skills taught in English. An introduction to literature and the development of library skills leading to a documented research paper. Prerequisite: WRT 101.

English Courses (Choose 6 Credits)

Code Course Name Credits
  • COM 240 Writing for the Mass Media 3

    • This practical introductory course exposes students to the basics of effective writing and the variety of writing challenges posed by the mass media. Simple forms of writing for various media are explored as are elements of good writing such as internal conflict, word economy, objectivity, subjectivity, and the use of nonverbal messages. Prerequisites: WRT 101 and WRT 151.
  • LIT 220 The Art of Drama 3

    • An intermediate-level course in which the student explores dramatic literature in an effort to discover its ritual origins, historical role and current significance. Prerequisite: WRT 151.
  • LIT 210 The Art of Poetry 3

    • An intermediate-level course in which the student learns the technique of reading, interpreting, and evaluating poetry of increasing difficulty and brilliance. Prerequisite: WRT 151.
  • LIT 230 The Art of Fiction 3

    • An intermediate-level course in which selected works of fiction are examined in an effort to understand the approaches, strategies and techniques of artists in this compelling medium. Students will also produce an original, creative piece. Prerequisite: WRT 151.
  • LIT 240 The Art of Prose: Scientific and Technical Literature 3

    • An intermediate-level course in which the art of prose writing is explored in depth. This course focuses on stylistics and rhetoric and covers the development of scientific and technical literature. Prerequisite: WRT 151.
  • LIT 310 Modern Poetry 3

    • This course is more an in depth study than an introduction to representative British and American poets of the 20th century. Emphasis is placed on the manner in which modern poetry derives from traditional patterns yet manages to create new forms and messages for our time.
      Prerequisite: WRT 151.
  • LIT 330 Survey of World Literature 3

    • Study of outstanding writers from all over the world except England and America, from ancient times to the 20th century. Prerequisite: WRT 151.
  • LIT 331 Art of the Novel 3

    • An advanced study of selected masterpieces in the novel form.
  • LIT 340 The African-American Writer in American Literature 3

    • Reading and discussion of representative works of African-American writers. Historical and social backgrounds are explored to interpret African-American literature as meaningful as part of the American literary tradition. Prerequisite: WRT 151.
  • LIT 341 Twentieth-Century American Literature 3

    • An advanced study of major American literature of the 20th century. Prerequisite: WRT 151.
  • WRT 310 Business Writing 3

    • An intermediate-level writing course for students in business. Instruction and practice in all phases of business communications. Prerequisite: WRT 151.
  • WRT 316 Writing for the Technical Professions 3

    • An intermediate-level writing course for students of the physical and life sciences and technology. Emphasis on style in technical writing, modes of technical discourse (definition, description, analysis, interpretation) and strategies for effective business communication, including resume writing, technical reports and oral presentations. Methods and procedures of research are explored in depth. Prerequisite: WRT 151.
  • WRT 330 Writing for Communication Arts 3

    • An intermediate-level writing course for students in the communication field with emphasis on developing writing fluency. Focus on expository, persuasive writing; in-depth study of research methods; and strategies for effective business communication, including resume writing and oral presentations. Prerequisite: WRT 151.
  • WRT 335 Writing for Publication 3

    • An advanced writing course with special emphasis on published work. Students interested in writing and those seriously committed to their own writing improvement and to the writing of prose articles, fiction or poetry are especially encouraged to take this course. Prerequisite: WRT 151.

Speech Courses (Choose 3 Credits)

Code Course Name Credits
  • COM 101 Communication: Principles and Process 3

    • This survey course introduces the nature, principles, elements and mechanism of the communication process. How, why, in what forms, and through what stages communication occurs is explored along with the nature of human perception and the role of verbal and nonverbal language in conveying meaning. Emphasis is placed on providing a working knowledge of the fundamental principles of communication as they apply to the design and delivery of the message via such media as print, radio, television, film and the Internet.
  • SPH 105 Basic Speech Communication 3

    • Study of the fundamentals of verbal communication including public speaking, interpersonal communication and small group interaction. Training in methods of obtaining and organizing materials and ideas for effective verbal communication.

Humanities Courses (Choose 6 Credits)

Code Course Name Credits
  • HIS 110 American History I 3

    • This is a survey course of American history from the colonial period, the Revolution to the establishment of the Republic, the first half of the nineteenth century, up through the period of the Civil War, ending in 1865. The impact of geography on the growth of the Republic is considered. The political, economic and cultural evolution of the American people is examined, providing the student with historical foundations for an informed political awareness of present-day issues.
  • HIS 150 American History II 3

    • This is a survey course of American history from the end of the Civil War to the present: the period of the Reconstruction, the industrialization of the United States, the emergence of the country as a great power, U.S. role in the 20th century are considered. The political, economic and cultural evolution of the American people is examined, providing the student with historical foundations for an informed political awareness of present-day issues.
  • HIS 210 The Contemporary World 3

    • This is a survey course of 20th century global history: it covers the period of imperialism leading to World War I, the emergence of the USSR as a major power, the transformation of Europe as a result of World War II, the period of the Cold War, the role of the USA in the post-cold war world. Special emphasis is placed on the impact of geography, science and technology on political, economic and cultural development of the world.
  • PHI 220 Ethics and Social Philosophy 3

    • An examination of some of the most critical issues of moral and social philosophy. These include subjects such as the linguistic analysis of terms such as “good,” “evil,” “duty,” “right” and others. The basis of different moral systems will be studied and the selections from ethical and social philosophers will be read.
  • PHI 230 Technology, Society, and Values 3

    • An examination of models and case studies concerned with the impact of machines on man, of technological systems on social structure, and modes of production on value systems. Special attention is paid to the ethical problems connected with newly emerging technologies.
  • PLS 110 American Government and Politics 3

    • This course is an introduction to the processes of the American form of democratic government, the nature and structure of US government, its chief characteristics and functions. Special attention is paid to the intimate relation and mutual impact of government and the people on each other, expanding the students’ awareness of the effects of governmental decision on the American People.

Behavioral Science Courses (Choose 3 Credits)

Code Course Name Credits
  • CRJ 110 Introduction to Criminal Justice 3

    • An introduction to the contemporary American criminal justice system. Discussion of the role of police, courts and prisons. Also examined is the juvenile justice system. General issues considered include: police discretion, due process, and change as an integral element of the
      American criminal justice system.
  • CRJ 386 Police Psychology 3

    • The focus of the course will be on the personality, character, behavioral changes and social isolation that result from the inherent high levels of stress and trauma associated with police work (from entry level to retirement). Factors such as managerial planning, supervision, specialized assignments, high hazard work, tour changes, work environments, alcoholism, substance abuse, other addictive behavior patterns, suicide, and codependent family issues will be identified and addressed. Prerequisites: CRJ 110, PSY 110.
  • PSY 110 Introduction to Psychology 3

    • An introduction to selected concepts, methods, and vocabulary of psychology. Focus of study will be on the individual and the conditions that influence behavior. Topics that will be covered include: growth and development, learning and thinking, emotions and motivations, personality and assessment, maladjustment and mental health, groups and social interaction, and social influence and society.
  • SOC 110 Introduction to Sociology 3

    • An analysis of the social and cultural forces that govern human behavior. The principal topics include: social interaction and organization, socialization processes, primary groups and the family (associations, bureaucracy and other social institutions), collective behavior, population and ecology.

Economics Courses (Choose 3 Credits)

Code Course Name Credits
  • ECO 105 Principles of Economics I 3

    • A study of basic economic concepts emphasizing analysis of the aggregate economy. The fundamental concepts of national income and its determination, economic fluctuations, monetary and fiscal policies, and economic growth are covered.
  • ECO 110 Principles of Economics II 3

    • An examination of processes of price determination, output, and resource allocation in perfect and in imperfect competition. Also covers labor economics, international trade and finance, and alternative economic systems. Prerequisite: ECO 105.

Science Courses (Choose 6 Credits)

Code Course Name Credits
  • BIO 101 Humanity and the Biological Universe 3

    • This course acquaints students with basic biological, health and environmental issues of the modern world. To achieve intended awareness, students will study basic anatomy, physiology, genetics and microbiology. Special attention will be given to contemporary problems such as AIDS, genetic engineering, cancer, heart disease, and pollution. The student will use basic mathematical, computer and quantitative reasoning skills to present cohesive written summations of learning.
  • BIO 103 Nutrition 3

    • An introduction to the principles of nutrition in food management. Includes food customs, patterns and habits, nutrients in foods, applied nutrition, and world nutrition problems and programs.
  • BIO 105 Food Microbiology 3

    • A course in basic food microbiology outlining important micro-organisms, food preservation and spoilage, food contamination, enzymes produced by micro-organisms, foods in relation to disease, food sanitation, control and inspection, and microbiological laboratory methods.
  • PHY 115 Humanity and the Physical Universe 3

    • A survey course utilizing inquiry-based strategies in the physical sciences for non-science students. This course examines a broad range of topics including: Newtonian mechanics, electricity, magnetism, sound, optics, heat, energy and power, earth science including weather and climate, modern physics and the solar system. The interactions between physical science and technology and their impact on society and the quality of life will be considered.
  • PHY 120 Journey Through the Universe 3

    • Introductory and descriptive course in astronomy. Topics include: study of the universe, planetary motion, the solar system; stars and galaxies; quasars, pulsars, and black holes; possibility of extra-terrestrial life.
  • PHY 170 General Physics I 3

    • General Physics I is the study of the relationships between matter and energy in the world. In this course, students will examine Newton's laws of motion, particle kinematics and dynamics, vectors, work, energy, and momentum. Students will also conduct experiments in lab assignments to experience the science in action. Prerequisite: MAT 170.

Mathematics Courses (Choose 3 Credits)

Code Course Name Credits
  • MAT 115 Introductory Concepts of Mathematics 3

    • This course focuses on selected topics in mathematics for students of the humanities (not students pursuing math-related degrees). Students will engage in problem-solving techniques, including inductive and deductive reasoning, along with estimation to determine reasonableness of answers. Topics include: the history of numeration systems and calculating devices; logic and set theory including statements, truth tables, Venn diagrams and set operations; real number system; geometry dealing with polygons, angles, area, volume and capacity; calculating simple and compound interest, including continuous compounding. Applications to real-life situations are emphasized. Calculators and computers are used whenever they add to the understanding of the concepts. Prerequisite: satisfactory placement exam score or “C” or better in MAT 096 and MAT 100.
  • MAT 125 Finite Mathematics 3

    • Review of elementary algebra and selected topics in statistics and probability. Sets, real numbers, graphing, linear and quadratic equations and inequalities, relations and functions, solving systems of linear equations, descriptive statistics, frequency distributions, graphical displays of data, measures of central tendency and dispersion, introduction to probability. Prerequisite: satisfactory placement exam score, MAT 100 or equivalent.
  • MAT 141 Pre-calculus 4

    • College algebra and trigonometry gives students a strong preparation for taking calculus. Topics include functions, their graphs, domain, range, inverse functions, standard algebraic transformations of functions and their corresponding geometric transformations of their graphs, exponential and logarithmic functions, trigonometric functions and their applications, addition formulas and double angle formulas. Prerequisite: satisfactory placement exam score.
  • MAT 161 Basic Applied Calculus 3

    • An introduction to calculus and its applications. Topics covered in this course include functions, limits, derivatives, tangent lines, the chain rule, maxima and minima, curve sketching, applications, anti-derivatives, fundamental theorem of calculus, integration by simple substitution and finding areas.

Hospitality Management Courses

Code Course Name Credits
  • ACC 101 Accounting I 3

    • A study of accounting fundamentals. Topics include the accounting cycle, statement preparation systems, asset valuations, accounting concepts, and principles for sole proprietorship.
  • HOS 101 Hospitality Management 3

    • The basic principles of management and their relationship to the hospitality industry. The future of the restaurant industry, travel and tourism, hotel/motel operations, leadership and the directing function in hospitality management. Many other current topics will also be discussed.
  • HOS 102 Front Office Management 3

    • This course will teach students to develop an understanding of front office procedures with emphasis on new methods of group reception, registration and billings. Other areas that will be covered are the structure of the front office management, credit and collection procedures.
      Prerequisite: HOS 101
  • HOS 201 Convention and Meeting Planning 3

    • Theory and operation of convention meeting planning for hotels and conference centers. Principles of bookkeeping, account processing, sales, banquet/catering management as they apply to these operations. Other related current topics will be covered.
      Prerequisite: HOS 101
  • HOS 202 Fundamentals of Purchasing 3

    • Fundamental principles and purchasing techniques will be studied with a greater emphasis on product information needed to purchase in a special field. Areas of concentration include purchasing of vegetables, poultry, beef, fish and alcoholic beverages.
      Prerequisite: HOS 101
  • HOS 204 Food and Beverage Operations 3

    • Comprehensive study of the control process in food and beverage operations, with a look at various alternatives and available solutions and methods. Areas of study include cash receipts, receiving, menu pricing and labor cost controls.
      Prerequisite: HOS 101
  • HOS 206 Principles of Beverage Management 3

    • Detailed comprehensive study of the origins, production and characteristics of all types of alcoholic beverages. Other areas that will be explored include purchasing beverages, merchandising, and beverage control.
      Prerequisite: HOS 101
  • HOS 301 Facilities Maintenance 3

    • Introduction to maintenance and engineering principles required to today’s lodging and food service operations including technical information necessary to establish effective preventive maintenance programs. Study includes engineering and maintenance department roles and responsibilities, blueprint reading, electric, plumbing, sewer, swimming pool, HVAC, elevator, acoustic and sound control, and elimination of pollution problems.
      Prerequisite: HOS 101
  • HOS 302 Hospitality Managerial Accounting 3

    • Application of practical accounting techniques relating to the hospitality industry with concentration in financial statements, internal control, payroll and cost accounting.
      Prerequisite: ACC 101
  • HOS 306 Hospitality Industry Marketing 3

    • Study of what marketing is, what it can accomplish for the organization, and how to establish and operate a marketing plan. Includes product development, personal selling, market planning and pricing.
      Prerequisite: HOS 101
  • HOS 308 Labor-Management Relations 3

    • Analysis of labor-management relations in the hospitality industry through historical reference, case studies and on-the-job incidents. Includes material on contract provisions, negotiations and interpretation.
      Prerequisite: junior status
  • HOS 401 Seminar in Hotel/Restaurant Administration 3

    • This senior “capstone” course calls for a broad range of skills and knowledge learned both in the major and in the college. The class is divided into teams, each of which prepares one or more solution(s) to a given large problem in the hotel and restaurant industry. The presentations mandate appropriate written, visual and numerical aspects demonstrating communication skills, integration of knowledge, application of computer skills, teamwork skills and job readiness through the panel critique.
      Prerequisite: senior status
  • HOS 404 Facilities Layout and Design II 3

    • Individual student effort in the development of a restaurant from concept to operation. A major project will include blueprints for dining rooms, bars, and kitchens developed after the concept and menu have been established. Prior industry experience or 30 credits in culinary arts, food service or restaurant courses are recommended as a prerequisite to this course.
      Prerequisites: HOS 204 and HOS 410
  • HOS 406 Financial Management for the Hospitality Industry 3

    • Comprehensive study on the different objectives in financial management. Deciding on company goals, ways of obtaining the funds to meet these goals and effective uses of the funds. Ratio analysis working capital and long term financing will also be included.
      Prerequisites: HOS 101 and ACC 101
  • HOS 408 Law for the Hospitality Industry 3

    • The legal aspects of running a hotel. Designed to give a basic understanding of preventive tactics and what must be done to avoid lawsuits. Also includes legal research, licensing and hotel keepers’ obligations.
      Prerequisite: MGT 209
  • HOS 410 Menu Design and Planning 3

    • Comprehensive study of all phases of menu preparation. The menu is broken down into several different elements such as art and design layout, copy and others. Each is analyzed as it applies to food service operations, nutritional requirements and balanced presentation. Final project: preparation of a menu.
      Prerequisites: HOS 202 or HOS 204
  • MGT 209 Business Law I 3

    • An introductory course with emphasis on the law of contracts and agency. Designed to give a basic understanding of the legal aspects of contractual obligations and agency relationships.
  • MIS 101 Introduction to Computer Applications 3

    • This course provides an introduction to computers and management information systems. Topics include operating systems, networks and the Internet, productivity tools used in business including word processing, spreadsheet, database, presentation programs, management information systems and office automation.

Elective Courses

Hospitality Management Electives

Code Course Name Credits
  • HOS 150 Personnel Management for the Hospitality Industry 3

    • Study of the realities in the industry and the procedures that would be helpful in addressing problems relating to the personnel function. Areas that will be covered include administration, human resources development, labor relations and placement procedures.
      Prerequisite: HOS 101
  • HOS 154 Casino Management 3

    • Operation of casinos from the hospitality management perspective. Topics include the theories of operation, games management, legal restrictions and service functions. Students will also learn loss control and rules of the most popular games in casinos.
  • HOS 221 Travel Management 3

    • Acquaints students with two major components of Travel and Tourism: hospitality (hotels, motor inns, resorts, alternative accommodations and related occupations: bus operations, land arrangers and tour operators) and retail travel agency organization, operation, administration, personnel and sales.
  • HOS 251 Quantity Food Production 3

    • Concepts and nature of food preparation in large quantities. A systematic presentation of all the phases in food service operations. Areas of nutrition, sanitation and equipment analysis will also be covered.
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