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Academics

Hospitality Facilities and Operations

Alex Susskind , Area Director

The Hospitality Facilities and Operations concentration consists of courses that define the primary sources of revenue generation in the industry: beverage operations, casinos, catering and special events, clubs, lodging facilities, restaurants, spas, and more.

Choices within the concentration enable students to pursue an area of focused study in any one of eight tracks, organized in four broad areas: those that revolve around food service and beverage operations; specialty operations such as clubs, casinos, and spas; revenue management; and facility-asset management, planning, and design.

Beverage Management
Advisors: S. Mutkoski, G. Pezzotti
This course of study focuses on the beverage side of the food and beverage industry. Career paths include beverage managers in restaurants, hotels, and resorts and staff positions with major wineries, wholesale distributors, or importers of various beverage products.
Required Courses

Plus any combination of the following courses totaling a minimum of 4 credits.

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Corporate Food and Beverage Operations: Restaurant, Resort, and Hotel Chains
Advisors: S. Mutkoski, T. O'Connor, G. Pezzotti ,A. Susskind, M. Tabacchi This concentration focuses on the corporate, multi-unit foodservice industry. Career paths include food and beverage management in hotel and resort companies, multiunit or regional management in corporate foodservice organizations, and the management of chain restaurant corporations.
Required Courses

Plus any combination of the following courses totaling a minimum of 7 credits.

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Design
Advisors: R. Penner, S. Robson
This concentration deals with the planning and design of a variety of hospitality facilities. Careers include hotel interiors and foodservice design, corporate technical assistance, and renovation management.
Required Courses

Plus courses from the following list for a total of 12 credits.

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Development
Advisors: R. Penner, S. Robson
This concentration focuses on the creation new hotels and restaurants.  Topics include project feasibility, financing, planning, design, and construction. Careers include real estate development, both as an entrepreneur and in a corporate environment.
Required Courses

Plus one of the following courses, totaling a minimum of 2 credits

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Food and Beverage Support Services
Advisors: S. Mutkoski, R. Spies
A concentration in this area will focus on companies that manufacture, process, or distribute food and beverage products to the restaurant, hotel, and allied industries. Career opportunities include wholesale and retail sales and distribution, supply and logistics, foodservice consulting, and government regulatory bodies.
Required Course

Plus any combination of the following courses totaling a minimum of 10 credits.

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Independent Restaurant Operations
Advisors: G. Pezzotti, A. Susskind
This track focuses on the skills and competencies necessary for the management, operation, and ownership of an entrepreneurial or independent restaurant enterprise. Along with ownership, career opportunities include general restaurant management, fine dining, private clubs, and small hotel operations.
Required Courses

Plus any combination of the following courses totaling a minimum of 7 credits.

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Revenue Management
Advisor: B. Carroll
This course of study focuses on helping hospitality firms more profitably manage their capacity. Careers include revenue manager, front office manager, reservations manager, and consultant.
Required Courses

Plus one of the following courses, totaling a minimum of 3 credits

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Specialty Operations: Clubs, Casinos, Catering, and Spas
Advisors: R. McCarthy, R. Spies, M. Tabacchi

Students may take any 12-credit combination of the following courses:

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