Bachelor of Science in Hospitality Management

The Hospitality Management Major offers a broad educational approach to a career in the hospitality industry. Its varied course of study prepares students with both the management theories and operational competencies necessary to enter any segment of the industry upon graduation. In addition to the university’s general education requirements, students take classes specific to the industry including an introduction to hospitality, human resources management, organizational behavior, facilities management, hospitality law and a course in leadership, management and ethics. Students also study food sanitation, food service operations, cost control, career development, financial and managerial accounting, financial management, hospitality service management, and operations and strategic management.

The inclusion of 22 credits of elective courses allows the student to customize their educational experience based on their personal interests through the selection of the elective topics of their choice. Although it is not required, students may elect to declare a concentration to provide an opportunity to focus their elective credits toward a specific area of study. Rounding out this curriculum is an internship, two senior-level capstone classes that will have students using all of their learned managerial and leadership skills, and actual work experience in the hospitality industry. This approach offers prospective employers a well-rounded graduate who understands day-to-day operations, has the ability to do strategic planning, and can adapt to a multitude of positions. With this expansive knowledge base, students will be ready to look at numerous career opportunities upon graduation.

For information regarding accreditation at UNLV, please head over to Academic Program Accreditations.


Learning Objectives

  1. Identify career goals and effective strategies for achieving them.
  2. Communicate effectively in written, spoken, visual and digital modes to different audiences (e.g. industry leaders, employees, employers, faculty and peers).
  3. Manage all forms of capital (e.g., human, financial) in an ethical and sustainable way.
  4. Analyze, understand, and solve human resource problems and challenges. 
  5. Effectively identify and assess the legal risks associated with common hospitality business practices and events and identify appropriate risk management techniques and employment practices to minimize those risks.
  6. Analyze financial, marketing, and operational results and outcomes for hospitality operations
  7. Develop an understanding of customer segments and key marketing concepts, and apply this knowledge to increase revenue and brand value.
  8. Demonstrate effective management techniques in hospitality operations (hotel, F&B, gaming, meetings, events, etc.). 
  9. Design a sustainable component or practice for a hospitality business (hotel, F&B, gaming, meetings, events, etc.).


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