Hospitality Management (B.S.)

Program: B.S.
Department of Consumer and Family Sciences
College of Health and Human Services

Neff Hall 330 ~ 260-481-6562 ~ ipfw.edu/cfs

The B.S. - Hospitality Management (BS HM) studies are designed to offer students the opportunity to learn and develop the skills and competencies they will need to become successful leaders and entrepreneurs in one of the world’s fastest growing industries.
 
To apply for the B.S. Hospitality Management, students must meet IPFW degree seeking requirements and complete the prerequisite courses outlined in the Pre-Hospitality Management (Pre-HM) requirements, earning 30 credits and attain a cumulative GPA of 2.0 or higher.

General Program Requirements:

Successfully complete 120 credits in the prescribed Pre-HM and HM Program.

• Attain a cumulative IPFW GPA of 2.0 or above.
   
• Complete the HM degree requirements with a cumulative GPA of 2.2 or higher in HTM program.
   
• Complete all the HM degree requirements within 8 years of first registration into the HM program.
   
• Complete the service learning requirement of the BS HM
   
• Abide by the rules and regulations specified in the Bulletin, requirements for degrees(see part 8)   and the College of Health and Human Services (see part 4) in effect at the time of admission. In addition students enrolled in the BS hospitality Management are required to follow the CFS student handbook regulations in effect which are available on line at: www.ipfw.edu/cfs/assets/pdf/Student%20Handbook.pdf

Pre-Hospitality Management (Pre-HM) Requirements:

Students applying for the BS Hospitality Management must submit as part of their application, proof of work experience with an HTM Work Experience Portfolio.  The purpose of the work experience is for students to be in a position to demonstrate a suitable work ethic and customer care that indicates a potential to work in the hospitality industry. This work experience is non-credit bearing.

Pre-HM courses consist of General Education courses and one Hospitality Industry introduction course.  Prescribed Pre-HM courses include all Gen Ed Category A and B areas as well as the HTM 10000, Introduction to Hospitality and Tourism Management. Pre-HM required courses are chosen to establish a sound foundation in English language, mathematical skills adapted to business as well as particularly important scientific areas on which HM Major courses build.

BS HM Service Learning Component

Service learning prepares students for productive lives in a diverse urban and global environment by involving students in community-based education and civic engagement that are particularly important in the service industries. Hospitality Management students are required to complete non-credit bearing, non-paid service learning to graduate. To satisfy this requirement students must complete 60 hours of service learning while enrolled in the B.S. Hospitality Management program.

Service learning activities have to be announced and approved prior to the student’s engagement by the HTM faculty in charge of Service Learning. Typical activities that satisfy this requirement are:

• Community based: students will work with a clearly identified community partner (businesses, churches, non-profit organizations, schools, etc.)
   
• Service: service to the program, university, or approved agency

The full-time HTM faculty in charge of Service Learning approves Service Learning activities. These activities are to be relevant to the academic content of the program and mission of the university and include a reflective component such as an article, creative project, journal, report, or weblog.

Hospitality Management Major, Requirements

To progress from Pre-Hospitality Management (Pre-HM) and gain admission in the Hospitality Management Major, students must: successfully complete 30 credits in the prescribed Pre-HM courses attain a cumulative GPA of 2.00 or higher in these prescribed Pre-HM courses and present the Work Experience Portfolio as described above along with their application. Admission to the HM Major is not limited, applications are reviewed by the department faculty.

Once admitted, students follow a prescribed progression in their second and third year. The fourth year of the program offers students opportunities to choose amongst HM electives and/or special areas of interest.

To graduate, a student admitted to the HM major must complete the required courses as listed below in the chronological order thus completing all HM level 2 before starting HM level 3 and hence forth completing all HM level 3 before starting HM level 4 courses while also respecting the co- and prerequisites. 

Technical standards

The BS Hospitality Management program requires students to attend courses that have specific technical standards, these are:

• The ability to use one’s skills to prepare foods in a timed fashion similar to that of a restaurant, with set service times.
   
• Safe handling of knives, use of electrical and heavy-duty equipment typical of hotel and restaurant operations.
   
• The ability to communicate effectively with guests, staff, supervisors and peers in public environments.
   
• The ability to use computers for computational ability.
   
• The ability to work in environments that require manual dexterity, reading, writing, standing (sometimes for long periods of time), sitting and walking as well as bending and lifting loads up to and including 75 pounds or more.
   
• The ability to communicate with customers, receive orders and process information enough to work and study in a typical hotel and/or restaurant professional environment and, to be in a position not to pose safety hazards to others and perform a useful role in a service industry setting. 
   
• The reasonable use of the olfactory sense in tasks that involve, but are not limited to, smelling foods and beverages when applicable to the program.
   
• In all cases reasonable accommodations will be made with appropriate documentation from the Services for Students with Disabilities Office.

Public Disclosure

The BS Hospitality Management degree program has developed extraordinary teaching and learning opportunities that require students to participate and work in the industry as part of courses.

We are required to consult the Zachary’s List and must deny access to individuals on this list to participate in internships, practicums and volunteer activities that place students in structured and semi-structured settings with children. (http://purdue.edu/hr/EmployeeRelations/zachary.html)

We strongly recommend that students who register for the Hospitality Management degree program take the above into consideration as it may deny them the opportunity to complete the program and therefore to graduate.

If you are in any doubt or have any further questions, please set up a meeting with either the Dean of Students or the Department Chair.