Sep 27, 2020  
2019-2020 Undergraduate Catalog 
    
2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

Bob Billingslea School of Hospitality Management


Wendell P. Holmes, Jr. Business Building
Office #134A
P: 386-481-2871

Program Overview

The Bob Billingslea School of Hospitality Management was realized on Friday, January 22, 2016, with a student body of approximately 71 majors and offers a Bachelor of Science Degree in Hospitality Management. The Original Hospitality Management program was founded in 1986 and has been accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) since 2000.

In addition to the Bachelor of Science in Hospitality Management, the department also offers a minor in Hospitality Management.

Admissions Requirements

Applicants must meet the admission requirements of Bethune-Cookman University as described in the Admissions and Enrollment Services  section of this catalog.

Program Description

The Bob Billingslea School of Hospitality Management program gives students the managerial and educational tools to manage and or operate food service organizations, hotels, entertainment facilities and other places where hospitality is essential to the business. The program provides a broad-based curriculum and emphasize strong communication, organizational, leadership and interpersonal skills, and facilitate opportunities for practical work in the field through volunteerism, externships, and internships.

Educational Outcomes

Program Objectives

  1. Demonstrate the knowledge, skills, and attitudes to function effectively in a diverse and global organizational environment which will prepare students for responsible leadership roles in the hospitality industry.
  2. Develop employability skills required of hotel-resort service management, sports, events and entertainment management, and culinary professionals through the use of a competency-based program.
  3. Provide students with relevant hands-on operational experience in some facet of the hospitality industry thus enabling students the ability to demonstrate personal and professional standards for ethical decision-making and social behavior.

Student Learning Outcomes 

  1. Hospitality Knowledge and Reasoning: Distinguish and integrate key hospitality concepts, principles and theories to enhance effective decision making and critical thinking in a professional environment.
  2. Communication: Prepare and express effective communication skills written, orally and visually through case studies, presentations, projects, and other experiential learning assignments
  3. Leadership:  Illustrate technological, collaborative and management concepts as hospitality leadership strategies.
  4. Globalization: Evaluate the importance of multi-culturally diverse practices that drive customer needs in the global hospitality industry.
  5. Civic Responsibility: Analyze the ethically responsible and environmentally sustainable practices of the hospitality industry.

Graduation Requirements

  • Students are required to take 67 credit Hours in Hospitality Management courses and 10 credit Hours from course offerings throughout the College of Business and Entrepreneurship including two mandatory internships requiring a minimum Grade Point Average of 2.5. Students must earn a “C” or better average in all Business/Hospitality Management courses.
  • All students are required to successfully pass a Hospitality Management Senior Exit Examination before the last Semester of their senior year.

Department of Hospitality Management

Programs

Major

Minor