Administered by the Department of Apparel, Events, and Hospitality Management
The Hospitality Management program offers study for the degree of Bachelor of Science with a major in hospitality management. As the only 4-year hospitality program in the state of Iowa, the program prepares undergraduate students with essential principles of managing a variety of hospitality organizations, such as hotels, restaurants, clubs, and foodservice companies. Students also develop expertise in managing diverse areas, such as: (a) food/beverage management, (b) lodging management, (c) senior living management, and (d) tourism and attractions.
Students get hands-on experience at the Joan Bice Underwood Tearoom and SPARKS. The Joan Bice Underwood Tearoom is a 105-seat learning laboratory where students take responsibility for meal preparation and service. The Joan Bice Underwood Tearoom is the earliest established student run restaurant that is still in operation on a college campus in the United States. SPARKS is the student operated café in the Student Innovation Center, where students have the opportunity to manage all the operations of the facility from menu development, inventory, human resources, and much more.
Our students participate in internships locally, nationally, and internationally with a range of hotels, restaurants, caterers, theme parks, sports facilities, cruise ships convention and visitors' bureaus, independent businesses, and country clubs. Courses provide students with opportunities to develop and apply management techniques in hospitality organizations. The Hospitality Management curriculum provides students with the opportunity to obtain professional certifications in multiple areas.
The Hospitality Management program mission is to create, share, and apply knowledge to provide hospitality consumers with products, services, and experiences to enhance overall well-being. We accomplish our mission with a personalized, nationally ranked program. Our students learn in a nurturing, safe, and inclusive environment, with caring faculty with industry experience.
Student Learning Outcomes
Upon graduation, students should be able to:
1. Identify and apply the knowledge and skills necessary for hospitality and tourism operations
2. Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization
3. Demonstrate competence in the communication skills necessary for hospitality and tourism management
4. Formulate business decisions in hospitality and tourism management
5. Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry
UNDERGRADUATE STUDY
The program offers a Bachelor of Science degree in hospitality management. Coursework is planned to provide students with a general education plus professional preparation for supervisory and executive positions in hospitality organizations such as clubs, hotels, dining, theme parks, cruise lines, and casinos. Principles of business management are presented, as well as fundamentals of hospitality operations.
Graduates demonstrate leadership characteristics and make decisions based on integrating knowledge of financial, human resources, marketing, and operational principles for managing hospitality operations. They demonstrate best practices in meeting customer expectations and use of technology (e.g., Point-of-Sales systems, property management systems, and revenue management systems) to achieve operational efficiency and effectiveness.
Learning experiences are provided in the food and beverage, casino, lodging, senior living, and tourism industries and other approved establishments. Students are required to have a total of at least 800 hours of relevant work experience prior to graduation. Of the 800 hours, 200 hours are required prior to completing one year in the program.
The Bachelor of Science Degree
Total credits required: 123, including a minimum of 18 credits from the AESHM Department at Iowa State University for the degree.
The program offers a concurrent B.S. and M.S. degree that allows students to obtain a B.S. and M.S. degree in hospitality management in five years. Application for admission to the Graduate College should be made in the junior year.
Minor in Hospitality Management
The Hospitality Management minor (HSPM) requires the completion of at least 15 credits from the Hospitality Management curriculum. The minor must include at least 6 credits in courses numbered 3000 or above taken at ISU. All course pre-requisites must be completed prior to taking the course. All minor courses must be taken for a grade.
Minor in Beverage Management
The Beverage Management minor (BVM) requires the completion of at least 15 credits from the Beverage Management minor curriculum. The minor must include at least 6 credits in HSPM courses and 6 credits in courses numbered 3000 or above taken at ISU. All course pre-requisites must be completed prior to taking the course. All minor courses must be taken for a grade.
Curriculum in Hospitality Management
Administered by the Apparel, Events, and Hospitality Management Department. Leading to the Bachelor of Science degree.
The curriculum in Hospitality Management develops students as leaders for the hospitality professions.
A minor in Hospitality Management is available; see requirements under Hospitality Management, Courses and Programs.
Students majoring in Hospitality Management are required to earn C- or better in all AESHM and HSPM courses. Communication Proficiency Requirement: Grade of C or better in ENGL 1500 Critical Thinking and Communication, and ENGL 2500 Written, Oral, Visual, and Electronic Composition.
Degree Requirements
(10) Communications and Library
| ENGL 1500 | Critical Thinking and Communication (Grade of C or better required in ENGL 1500) | 3 |
| ENGL 2500 | Written, Oral, Visual, and Electronic Composition (Grade of C or better required in ENGL 2500) | 3 |
| LIB 1600 | Introduction to College Level Research | 1 |
| Select one (1) COMMUNICATION course: | 3 | |
| Interpersonal Communication | ||
| Professional Communication | ||
| Fundamentals of Public Speaking | ||
| Total Credits | 10 | |
(9-10) Natural Sciences and Mathematical Disciplines
| Select one (1) MATH course: | 3 | |
| Introduction to Probability | ||
| Introduction to Mathematical Ideas | ||
| College Algebra | ||
| Preparation for Calculus | ||
| Discrete Mathematics for Business and Social Sciences | ||
| Survey of Calculus | ||
| FSHN 1010 | Food and the Consumer | 3 |
| Select one (1) STATISTICS course: | 3-4 | |
| Principles of Statistics | ||
| Introduction to Statistics | ||
| Introduction to Business Statistics I | ||
| Total Credits | 9-10 | |
(9) Social Sciences
| ECON 1010 | Principles of Microeconomics | 3 |
| Select two (2) courses: | 6 | |
| Human Development | ||
| Introduction to Psychology | ||
| Introduction to Sociology | ||
| Total Credits | 9 | |
(6) Humanities
| AESHM 3420 | Aesthetics of Consumer Experience | 3 |
| Select one (1) course: | 3 | |
| Dept of AFAM, AMIN, ANTR, ARTH, CLST, ENGL, HIST, LING, PHIL, RELIG, MUSIC, DANCE, WGS, WLS, DSNS 1830, or INTST 2350 | ||
| Total Credits | 6 | |
(13-14) GENERAL Electives
(16) Other Professional Courses
| AESHM 1110 | Professional Development for AESHM | 1 |
| AESHM 1110L | AESHM Program Orientation and Learning Community | 1 |
| AESHM 2110 | Leadership Experiences and Development (LEAD) | 3 |
| AESHM 3110E | Seminar on Careers and Internships: Event Management and Hospitality Management | 1 |
| ACCT 2840 | Financial Accounting | 3 |
| EVENT 1710 | Introduction to Event Management | 3 |
| FSHN 1150 | Food Preparation Laboratory | 1 |
| HSPM 4700 | Supervised Professional Internship | 3 |
| *Requires 400 hours of documented work experience | ||
| Total Credits | 16 | |
(37) Hospitality Management Professional Core
| AESHM 2380 | Human Resource Management | 3 |
| AESHM 2870 | Principles of Management in Human Sciences | 3 |
| AESHM 3400 | Hospitality and Apparel Marketing Strategies | 3 |
| HSPM 1010 | Introduction to the Hospitality Industry | 3 |
| HSPM 1330 | Food Safety Certification | 1 |
| HSPM 2300 | Introduction to Hospitality Performance Analysis | 3 |
| HSPM 3150 | Hospitality Law | 3 |
| HSPM 3330 | Hospitality Operations Cost Controls | 3 |
| HSPM 3520 | Lodging Operations Management I | 3 |
| HSPM 3800 | Food Production Management | 3 |
| HSPM 3800L | Food Production Management Experience | 3 |
| HSPM 4330 | Hospitality Financial Management | 3 |
| HSPM 4550 | Strategic Management in Hospitality | 3 |
| Total Credits | 37 | |
(22) Hospitality Management electives
| Select from: | 22 | |
| First Year Student Field Study: Hospitality and Event Management | ||
| Orientation to International Field Study | ||
| U.S. Field Study: Hospitality Management | ||
| International Field Study: Hospitality Management | ||
| Developing Global Leadership: Maximizing Human Potential | ||
| Entrepreneurship in Human Sciences | ||
| Data Analytics for Apparel, Events, and Hospitality Management | ||
| Omni-Channel Retailing | ||
| Casino Management I | ||
| Global Tourism Management | ||
| Non-Alcoholic Beverages and Cafe Operations | ||
| Contemporary Club Management | ||
| Hospitality Revenue Management | ||
| Attractions and Amusement Park Administration | ||
| Wine and Spirits in Hospitality Management | ||
| Wine, Spirits, and Mixology Laboratory in Hospitality Management | ||
| Beer and Brewed Beverages in Hospitality Management | ||
| Fairs, Festivals, and Events Management | ||
| Hospitality Technology Applications | ||
| Lodging Operations Management II | ||
| Fine Dining Management | ||
| Digital Production in Event Management | ||
| Digital Promotion in the Service Industry | ||
| Sustainability Essentials for Service-Related Businesses | ||
| Event Sales | ||
| Incentive Meeting Management | ||
| Entertainment Venue Management | ||
| Event Production | ||
| Wedding Planning and Management | ||
| Nonprofit Fundraising Event Planning | ||
| Mgmt. | ||
| Sport Event Marketing | ||
| Sports Event Management | ||
| Event Management Workshop | ||
| Conference and Meeting Planning | ||
| International Sports and Entertainment Event Management | ||
| Advanced Event Production: Special Event | ||
| Advanced Event Production | ||
| Conference | ||
| Total Credits | 22 | |
* A student who has not had high school chemistry is required to take CHEM 1600 Chemistry in Modern Society
* Grade of C or better required in ENGL 1500 Critical Thinking and Communication and ENGL 2500 Written, Oral, Visual, and Electronic Composition
* Grade of C– or better required in all AESHM and HSP M courses.
* BIOL 1010 Introductory Biology required if student has not completed high school biology.
* CHEM 1600 Chemistry in Modern Society required if student has not completed high school chemistry.
* AESHM 1750D Financial Applications for Retail and Hospitality Industries: Hospitality Management required if C+ or lower in MATH credits
123.0 Total credits
Hospitality Management, B.S.
| Freshman | |||||
|---|---|---|---|---|---|
| Fall | Credits | Spring | Credits | ||
| ENGL 1500 | 3 | HSPM 1330 | 1 | ||
| LIB 1600 | 1 | HSPM Elective | 3 | ||
| AESHM 1110 | 1 | ENGL 2500 | 3 | ||
| AESHM 1110L | 1 | ECON 1010 | 3 | ||
| HSPM 1010 | 3 | EVENT 1710 | 3 | ||
| FSHN 1010 | 3 | Social Science ( HDFS 1020, PSYCH 1010 or SIC 1340) | 3 | ||
| Social science (HDFS 1020, PSYCH 1010, or SOC 1340) | 3 | ||||
| 15 | 16 | ||||
| Sophomore | |||||
| Fall | Credits | Spring | Credits | ||
| AESHM 2110 | 3 | MATH (Math 1040, 1400, 1500, OR 1600) | 3 | ||
| FSHN 1150 | 1 | Speech or Comm. (COMST 2210, 2140, or SPCM 2120) | 3 | ||
| ACCT 2840 | 3 | Humanities Course | 3 | ||
| AESHM 2870 | 3 | HSPM 2300Spring | 3 | ||
| AESHM 3400 | 3 | HSPM Elective | 3 | ||
| General Elective | 3 | ||||
| 16 | 15 | ||||
| Junior | |||||
| Fall | Credits | Spring | Credits | Summer | Credits |
| HSPM 3330Fall | 3 | AESHM 3420 | 3 | HSPM 4700 | 3 |
| HSPM 3520Fall | 3 | HSPM 3150 | 3 | ||
| HSPM 3800 | 3 | Statistics (STAT 1010 or 1040) | 3-4 | ||
| HSPM 3800L | 3 | International Perspecive Course | 3 | ||
| HSPM Elective | 3 | HSPM Elective | 3 | ||
| AESHM 3110E or 3110N | 1 | ||||
| 16 | 15-16 | 3 | |||
| Senior | |||||
| Fall | Credits | Spring | Credits | ||
| AESHM 2380 | 3 | HSPM 4330Spring | 3 | ||
| General Electives | 3 | HSPM 4550Spring | 3 | ||
| HSPM Electives | 4 | General Elective Course | 2 | ||
| US Cultures & Communiteis Course | 3 | HSPM Electives Course | 6 | ||
| 13 | 14 | ||||
| Total Credits: 123-124 | |||||
*Grade of C or better required in ENGL 1500 and ENGL 2500
*Grade of C- or better required in all AESHM and HSPM courses
Note: This sequence is only an example. The number of credits taken each semester should be based on the individual student's situation. Factors that may affect credit hours per semester include student ability, employment, health, activities, and grade point considerations. Updated September 2024.
Hospitality Management Minor
A minor in Hospitality Management can be earned by successfully completing the following for a total of 15 credits. The minor must include at least nine (9) credits in courses numbered 2000 or above, of which at least six (6) credits are in courses numbered 3000 or above. All course prerequisites must be completed prior to taking the course. All minor courses must be taken for a grade. The Hospitality Management Minor requires students to complete HSPM 1010 and HSPM 1330. The remaining 11 credits may be selected from any HSPM designated course, as well as AESHM 2380, AESHM 2870, AESHM 3400, and AESHM 4740.
The Hospitality Management Minor requires students to complete the following courses:
| HSPM 1010 | Introduction to the Hospitality Industry | 3 |
| HSPM 1330 | Food Safety Certification | 1 |
| Total Credits | 4 | |
The remaining eleven (11) credits may be selected from the following:
| Human Resource Management | ||
| Principles of Management in Human Sciences | ||
| Hospitality and Apparel Marketing Strategies | ||
| Entrepreneurship in Human Sciences | ||
| Casino Management I | ||
| Introduction to Food Service Operations | ||
| Introduction to Hospitality Performance Analysis | ||
| Hospitality Sanitation and Safety | ||
| Introduction to Senior Living Management | ||
| Global Tourism Management | ||
| Non-Alcoholic Beverages and Cafe Operations | ||
| Contemporary Club Management | ||
| Hospitality Revenue Management | ||
| Hospitality Law | ||
| Attractions and Amusement Park Administration | ||
| Lodging Operations Management I | ||
| Economics for Senior Living Management | ||
| Wine and Spirits in Hospitality Management | ||
| Wine, Spirits, and Mixology Laboratory in Hospitality Management | ||
| Beer and Brewed Beverages in Hospitality Management | ||
| Fairs, Festivals, and Events Management | ||
| Hospitality Financial Management | ||
| Hospitality Technology Applications | ||
| Lodging Operations Management II | ||
| Strategic Management in Hospitality |
Beverage Management Minor
The AESHM Department offers a minor in Beverage Management through the Hospitality Management program. The minor can be earned by successfully completing the following for a total of 15 credits. The minor must include at least six (6) credits in HSPM courses. The minor must include nine (9) credits in courses numbered 2000 or above, of which at least six (6) credits are in courses numbered 3000 or above. All course prerequisites must be completed prior to taking the course. All minor courses must be taken for a grade. The Beverage Management Minor requires students to complete HSPM 1010 and HSP M 1330. The remaining 11 credits may be selected from any of the courses below.
The Beverage Management Minor requires students to complete the following courses:
| HSPM 1010 | Introduction to the Hospitality Industry | 3 |
| HSPM 1330 | Food Safety Certification | 1 |
| Total Credits | 4 | |
The remaining eleven (11) credits may be selected from the following:
| The Biochemistry of Beer | ||
| Biochemistry of Beer Laboratory | ||
| Sensory Evaluation of Wines | ||
| Science and Practice of Brewing | ||
| Grape and Wine Science | ||
| Non-Alcoholic Beverages and Cafe Operations | ||
| Wine and Spirits in Hospitality Management | ||
| Wine, Spirits, and Mixology Laboratory in Hospitality Management | ||
| Beer and Brewed Beverages in Hospitality Management | ||
| Fine Dining Management | ||
| Hospitality Law | ||
| Fairs, Festivals, and Events Management |
Graduate Study
The Hospitality Management program offers work for the Master of Science and Doctor of Philosophy degrees in hospitality management. Graduates of the program are able to interpret trends and adapt operating practices of hospitality organizations to changing economic, social, political, technological, and environmental conditions. The master's degree program is designed to prepare individuals for managerial and leadership positions in industry, business, and non-profit organization; teaching careers; and continued graduate study.
The doctoral program is designed to prepare individuals to teach in programs at the university level; provide leadership in non-profit organizations; and/or conduct advanced research at the corporate level or with research firms.
A degree in hospitality management is the usual background for graduate study; however, applicants with preparation in dietetics, business, or closely related fields are encouraged to apply. Ph.D. applicants must have two (2) years of professional work experience in the field.
The Master of Science degree requires either a thesis or non-thesis (creative component) project. Students also are required to take three core courses out of the four offered in the core areas (human resources, financial management, marketing, and strategic management).
The Ph.D. program requires a minimum of 72 credits, up to 30 of which may be applied from the master’s degree. All Ph.D. students take a minimum of 15 research/dissertation credits.