The Hospitality Management program prepares students for management positions in multiple segments of the world’s largest industry. Graduates assume managerial roles in varied hospitality disciplines including: resorts, hotels, restaurants, private clubs, meeting and event planning corporations, destination marketing associations, convention centers, cruise lines, casinos, theme parks, car rental agencies, sports facilities, spas, entertainment venues, and vacation ownership or fractional ownership operations.

Potential career areas include: operations management, sales and marketing, public relations or publicity, food and beverage, engineering, housekeeping, human resources management, revenue management, tourism planning and development, and many others. Students who choose to major or minor in Hospitality Management will receive a broad management-based education providing a platform of knowledge with specific focus on improving one’s ability to manage successfully within a hospitality industry operation.

• FAU serves over 26,000 students with over 170 different degree programs
• FAU has over $112 million in financial aid awarded annually
• FAU is full accredited by the Southern Association of Colleges and Universities (SACS)
• FAU’s hospitality management program is housed within the top-rate Barry Kaye College of Business
• The Barry Kaye College of Business is American Association to Advance Collegiate Schools of Business (AACSB) accredited, with under 15% of the nation’s business colleges receiving this prestigious designation
• FAU’s hospitality management program is one of under 40 programs in the nation housed within an AACSB-accredited business program

Introduction to Hospitality Management
Students in this course will study the various segments of the hospitality and tourism industry from a career perspective interacting with business professionals currently holding senior managerial posts in these segments; additionally, students will study current issues, trends, and challenges facing the hospitality industry. 

Principles of Hospitality Law
This course focuses on the nature and function of the U.S. legal system as it applies to hospitality operations. The course includes cases on and discussion of owner/innkeeper–guest relationships, services contracts, torts (primarily negligence and attractive nuisance), civil rights as they apply to both employees and guests.

Meetings and Events Management
This course explores the meetings and events industry, its economic impact, operational protocols and challenges, marketing techniques, budgeting and finance needs for successful meetings and events, and strategic planning for a major meeting or event.

Excellence in Guest Service Management
This course offers an in-depth study of the provision and management of high quality service provided within a hospitality business venue. Issues of measurement, continuous service improvement, staff member orientating and training from a guest perspective, and the ability to benchmark among hospitality competitors are discussed. 

Fundamentals of Lodging Management
This course examines the operations of a lodging facilitywith students gaining a basic understanding of the various departments within a lodging venue. Students will be exposed to key abilities and skill sets necessary to manage such a lodging facility by familiarization with the role of the general manager position. Students will also study specific competitive benchmark tools used by general managers (i.e., Smith Travel Accommodations Report).

Performance Analysis for Hospitality Managers
This course focuses on the analysis of data as they apply to operational and fiscal decision making. Stemming from the operational manager’s perspective, industry-specific tools are used to discuss performance analysis including, but not limited to: service measurement, financial performance measurement, turnover and human resources information, competitor performance data, and other measures of operational performance.

Hospitality Marketing & Revenue Management Practices
Students in this course will survey marketing practices and revenue management issues that are unique to the hospitality industry. These practices include sales procedures and practices, revenue management, the use of technology to maintain a leadership position compared to one’s competitors, building a loyal customer base, a discussion of the relationship of marketing to overall organizational success, and an analysis of a hospitality operation’s annual marketing plan.

Principles of Food & Beverage Management
Students will examine the basics of management in the food and beverage area in this overview course. Discussion includes: menu planning, cost controls, proper inventory procedures, purchasing, storage, front of the house management, point of sales equipment, maintaining profitable operations, liquor handling and training, and other required areas for successful food and beverage management.

For more information, please contact Dr. Peter Ricci, CHA, Director at hospitality@fau.edu or phone 561-297-3666. To visit FAU online (Hospitality Management) click here.

Those not included may request submittal details by e-mail to: schools@hospitality-1st.com and a quick posting guideline will be returned via plain text e-mail.