A degree in hospitality from The School of Hospitality Business sets students up for success in a variety of roles across the $3.5 trillion global hospitality industry. Our renowned and innovative faculty members provide a perfect mix of theory and practical application.
Hospitality students earn a highly versatile hospitality business bachelor of arts degree with a rigorous and relevant curriculum, drawing from three major areas of study: integrative studies, business and hospitality. Two paid internships are required as part of the undergraduate program experience.
Our diverse student body hails from 28 different countries. Some are fourth-generation hospitality enthusiasts and others are blazing new trails for themselves. All share an interest in people, business and service – and the ability to make things happen. The School’s students earn in excess of $300,000 each year in merit-based and competitive scholarships. And recruiters from the nation’s leading hospitality companies return year after year, seeking interns and graduates for hundreds of different types of positions from The School of Hospitality Business at MSU.
The School is located in the heart of the beautiful campus of Michigan State University, a Big Ten research university, as an independent, industry-specific school within the Eli Broad College of Business. Hospitality business students receive personalized attention from top-rated faculty, an excellent hospitality business foundation, and numerous opportunities to explore career choices and develop leadership skills. The Student and Industry Resource Center (SIRC) provides hospitality-specific career advising and resources, and the Hospitality Association (HA) provides a network of student organizations to plug into to support specific hospitality industry interests.
If you are an MSU freshman or a sophomore, you may declare hospitality business as a major. There is a formal online admission process. Enrollments are limited, and admission is competitive.
The hospitality industry is an exciting and fast growing industry throughout the world. Because it is part of the larger service economy, it offers graduates a wide range of career opportunities in management and entrepreneurship. The School of Hospitality Business prepares its students to enter management positions in lodging, food and beverage service, consulting, event planning, human resources, sales, information systems, marketing and real estate investment management. Graduates find opportunities in venues such as hotels, restaurants, resorts, casinos, cruise lines and clubs, as well as in the world of sports and entertainment.
The undergraduate business core for the Hospitality Business major differs from other majors in the Broad College of Business. Because of its unique, industry-specific status within the Broad College of Business, The School of Hospitality Business curriculum is business-focused, driven by the hospitality industry. Our graduates are equipped to face the challenges in this ever-changing industry, including operations, management, finance, accounting, marketing, human resources, information systems, law, production, facilities and emerging industry trends.
4 credits
The study and practice of invention, arrangement, revision, style and delivery to help students make successful transitions to writing, reading and researching in higher education.
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2 credits
4 credits
*IAH and ISS courses have diversity designations of D, I or N. At least two different diversity designations are required for graduation.
View full course descriptions at the Office of the Registrar.
4 credits
*IAH and ISS courses have diversity designations of D, I or N. At least two different diversity designations are required for graduation.
View full course descriptions at the Office of the Registrar.
4 credits
*IAH and ISS courses have diversity designations of D, I or N. At least two different diversity designations are required for graduation.
View full course descriptions at the Office of the Registrar.
4 credits
*IAH and ISS courses have diversity designations of D, I or N. At least two different diversity designations are required for graduation.
View full course descriptions at the Office of the Registrar.
3 credits
Purpose and content of corporate financial statements with emphasis on interpretation and understanding the effects of various transactions on these statements. Basic principles, conventions and concepts related to financial statements. Measurement of assets, liabilities, revenues and expenses. International accounting concepts.
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3 credits
Fundamentals of computing, algorithms and programming, using a high-level language such as Python.
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3 credits
Economic institutions, reasoning and analysis. Consumption, production, determination of price and quantity in different markets. Income distribution, market structure and normative analysis.
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3 credits
Determinants of Gross National Product, unemployment, inflation and economic growth. National income accounting and fiscal policy. Aggregate demand, supply management and monetary policy.
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3 credits
Overview of finance for the non-business major. Stocks, bonds, mutual funds, financial statement analysis, capital budgeting, financial planning.
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3 credits
Buyer behavior, segmentation, positioning, demand analysis, information, pricing, promotion, channels, product policies, and ethics in consumer, reseller, industrial, and service markets.
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3 credits
Number systems; functions and relations; exponents and logarithms; elementary theory of equations; inequalities; and systems of equations.
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3 credits
Data analysis, probability models, random variables, estimation, tests of hypotheses, confidence intervals, and simple linear regression.
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2 credits
Concept of service organizations. Key issues in delivering and managing services. Service intangibility. Needs, expectations, habituation and customer satisfaction.
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1 credit
Self-assessment of personal and professional interests, skills, and values. Development of professional identity. Career exploration, planning, and development. Building professional relationships through networking and mentorships. Workplace competencies including diversity and multicultural awareness, interpersonal communication, team membership, and leadership.
HB 201 and Level 1 internship must be completed prior to HB 307.
View full course description at the Office of the Registrar.
3 creditS
Effective hospitality business communication. Selecting appropriate formats for the audience. Developing and delivering effective presentations. Analyzing, writing and revising hospitality business documents. Spotting, correcting and avoiding common writing pitfalls.
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3 credits
Overview of management and leadership theories and applications specific to the hospitality industry. Discussion of leadership principles, management principles, change management, decision-making, communications, motivational theories, and negotiation skills.
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3 credits
Interrelated systems in lodging operations for front desk/guest services, reservations, housekeeping, engineering, sales/conference services, accounting, security as well as food and beverage. Segmentation of lodging products and associated management challenges.
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3 credits
Standards of microbiology, sanitation, nutrition, and other quality issues in food management. Chemical, health, and workplace standards. Management of product quality and costs.
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3 credits
Quantitative and analytical skills used to communicate key business information effectively. Study of how business modeling and data analytics can increase decision making efficacy. Course topics include but are not limited to sensitivity and scenario analysis, financial modeling and forecasting, and applied business statistics methods.
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3 credits
Principles of managerial accounting applied to hospitality enterprises. Topics include financial statements, forecasting methods, internal control, and ethics.
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3 credits
Human resource management and interpersonal skills in the hospitality industry. Managing in a culturally diverse workplace. Benefits, compensation, employee and labor relations, equal opportunity, ethics, interviewing, job analysis and description, labor laws, performance management and appraisal, personnel planning, recruitment, retention, risk management, strategic planning, talent management, testing and selection, training and development.
HB 201 and Level 1 internship must be completed prior to HB 307.
View full course description at the Office of the Registrar.
3 credits
Technology for gathering, analyzing, storing and communicating information within the hospitality industry.
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3 credits
Management of the sales process in the hospitality industry.
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3 credits
Legal aspects of hospitality industry, including structure of the U.S. legal system, contracts, torts, discrimination, property and product liability. Administrative law and government regulation of the industry.
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3 credits
Management problems and issues in the hospitality industry. Focus on decision-making models. Case study analysis, discussion and report writing.
HB 307 , Level 1 Internship, and Level 2 internship must be completed prior to HB 489.
View full course description at the Office of the Registrar.
One course approved by the student’s academic advisor.
From any of the following courses:
3 credits
Key elements of planning a meeting or event. Understanding the process of planning meetings and events, including key industry terminology and protocol. Identifying current trends and developing a knowledge base of the event industry.
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3 credits
Planning, developing, budgeting, promoting, delivering, and evaluating meetings or special events in the hospitality industry.
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3 credits
Accounting, branding, expensing, logistics, negotiations, recruiting, risk management, operations, and promotion in golf. Business considerations in the development and location of golf courses.
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3 credits
Golf course operations including human resource management, golf course and facility design, equipment, pro shop operations, golf cart fleet and tee sheet management. Golf tournament and outing planning and operations, common golf course legal issues, sustainable golf course maintenance and how the weather impacts the industry. Current trends and strategies in golf facility marketing and advertising. Importance of hospitality in golf operations as well as strategic food and beverage selection.
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3 credits
Execution of a live event. Event management practices necessary in carrying out the event assignment. Measure return on investment and achievement of the goal and objectives for the event. Planning, logistics, and on-site event management.
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3 credits
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
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3 creditS
Organization of food and beverage operations. Product knowledge, especially purchasing, storing, preparing and production in food service operations. Menu development and recipe management.
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3 creditS
Practical applications of organization in food and beverage operations. Product knowledge, especially purchasing, storing, preparing, and production in food service operations. Menu development and recipe management.
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3 credits
Onsite and noncommercial foodservice business and management. Current issues and future trends in foodservice. Contract firms and self-operated management companies. Contract development.
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3 credits
Business and management of the foodservice distribution channel. Relationships among foodservice manufacturers, brokers, and distributors. Value-added services. Request for proposal (RFP) process. Current issues and future trends.
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3 credits
Design of food and beverage control systems, emphasis on product purchasing (policies, suppliers, selection and evaluation, determination of quality and quantity, ethics and use of technology), inventory management and issuing systems, revenue control procedures and equipment.
View full course description at the Office of the Registrar.
3 credits
Introduction to wine with emphasis on primary varietals and blends, legal nomenclature, classes of wine, and wine production. Potential health implications of wine consumption and socio-cultural and historical facts. Wine and food matching and tools and approaches for wine and food matching. Sensory assessment is discussed. No alcohol is consumed in this course.
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3 credits
Evaluation and selection of hospitality beverages. Geographical origins of beverages, beverage production, quality assessment, matching beverages with food, health and social considerations.
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1 credit
Practical application of topics discussed in hospitality beverages. Evaluation and selection of hospitality beverages. Geographical origins and methods of production of beverages. Quality assessment of different varieties and types. Economic implications and financial aspects relating to hospitality operations. Discussion of health implications and pairings with food.
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3 credits
Beverage management and dining room service. Guest relations and current management topics. Emphasis on foodservice team projects.
View full course description at the Office of the Registrar.
3 credits
Process of planning and developing a commercial real estate project: conceptualization and planning, feasibility, commitment, design layout and construction, and management and operation.
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3 credits
Exposure to key management and marketing issues relating to the effective implementation of revenue management. The relationships between the revenue management function and other functions or departments in the hospitality organization. The role and job responsibilities of a revenue manager. The identification of distribution channels that hospitality organizations may use to distribute their inventory.
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3 credits
Market forces effecting consumer and business spending applied to the management of real estate assets. Theoretical analyses, practical analyses, and hospitality industry specific cases requiring the use of spreadsheet software and technical writing skills. Application of operations expertise to capital investment and disposition decisions. Management contracts, franchise agreements, capital budgets, capital markets, capital structures, labor, market cycles, and brand decisions.
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1 credit
Design and development of computer spreadsheet-based models to analyze real estate investment financial strategies and valuation issues.
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3 credits
Financial management principles for real estate appraisal and valuation considering perspectives of brokers, consultants, developers, and investors. Theoretical and practical analyses with hospitality industry cases using spreadsheet software and technical writing. Capital markets, capital structures, discounted cash flow, internal rate of return, leverage, and net present value.
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3 credits
Financial analysis regarding the financial viability of hospitality companies. Choosing between investment alternatives, financing , and financial restructuring.
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2 credits
Sectors, segments and disciplines of the hospitality and tourism industries. Impact of travel and tourism. Hospitality trends. Overview of accounting, marketing, and sales.
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3 credits
Social issues of gaming, casino games of chance, management controls and marketing plans.
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1-3 credits (VARIABLE)
Emerging topics or issues confronting the hospitality industry
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3 credits
Club operations and management. City, country, yacht, and athletic clubs.
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3 credits
Managing the physical plant of a hospitality business. Key systems, safety, preventive maintenance, energy conservation.
View full course description at the Office of the Registrar.
3 credits
Hospitality business ownership qualities and characteristics. Thinking like an owner and resultant actions. Ownership responsibilities across all functional areas of the hospitality entrepreneur business.
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3 credits
Application of advanced marketing principles in the hospitality industry. Identifying, influencing and servicing demand for hospitality products, services, and experiences.
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1-3 credits (variable)
Supervised research in hospitality management and operations.
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1-6 credits (variable)
Emerging topics or issues confronting the hospitality service industry.
View full course description at the Office of the Registrar.
A minimum of 120 credits. A maximum of 6 credits in AAE count toward graduation.
Courses used for university requirements and hospitality business requirements may not be used to satisfy this requirement.
Hospitality business is truly a global business with many local traditions. Your customers will come from and travel to every corner of the world. Success in hospitality business depends on understanding and satisfying the needs and expectations of your diverse customers. Education abroad provides you with an excellent and exciting way to build your professional skills while discovering new approaches to customer satisfaction.
Hospitality business students can study abroad at any time during their academic careers. Programs come in a variety of time frames and formats, from a few weeks to a complete academic year. Scholarships are also available for hospitality business students studying abroad. Start investigating your options and plan early.
The mission of the Hospitality Association is to create and refine hospitality business leaders by providing forums for academic growth, industry experience, leadership roles and career-enhancing opportunities and by encouraging social interaction and the development of student unity. HA is the umbrella organization for the eight clubs, each giving students the chance to learn more about the industry, examine their career choices, develop their leadership skills, and make good friends and important contacts. HA also helps to plan and produce three School events each year (Destination Auction, Les Gourmets, and Career Expo).
Learn MoreThe purpose of the Spartan Business Golf Club is to explore the business of golf and how to effectively use golf in business. These goals will be fulfilled through field trips to various segments of the golf industry as well as interactions with business professionals experienced in using golf in business to build relationships and rapport.
Please email guzmand4@msu.edu for more information.
Learn MoreThe Michigan State University Student Chapter of Club Managers Association of America is focused on providing an exceptional and engaging experience for all those involved through the exposure to the professional development, education, and networking created by CMAA. CMAA strives to be positive examples of both Club Managers Association of America and The School of Hospitality Business at Michigan State University.
Please email kondraty@msu.edu for more information.
Learn MoreEta Sigma Delta encompasses over 90 chapters around the country with the intent to lead hospitality and tourism educators and professionals to the highest levels of professionalism and achievement.
Please email halliga8@msu.edu for more information.
Learn MoreThe Michigan State University Hospitality & Lodging Club will pursue activities that provide networking opportunities, support the local community, and increase members’ understanding of important issues pertaining to the lodging industry.
Please email dahmstyl@msu.edu for more information.
Learn MoreThe National Society of Minorities in Hospitality is the premier professional organization for hospitality students. NSMH is a resource for the industry to find dynamic talent as well as for students to find qualified answers to relevant questions and have a window to the industry that awaits them.
Please email huapill6@msu.edu for more information.
Learn MoreMSU Meeting and Events Club (MEC) is an organization created for students interested in the meeting and events field. MEC is focused on providing students with an opportunity to learn about and contribute to the industry. As a club within the Hospitality Association (HA), MEC is committed to involvement of philanthropic, fundraising, and educational events within our community and field.
Please email baglioan@msu.edu for more information.
Learn MoreThe Real Estate Investment Club is a student-led club for all majors who have a common interest in real estate of all kinds: hospitality, brokerage, asset management, and private equity. REIC offers an inclusive experience to meet with others who share your interests, to create ideas and friendships with those people, and learn more about the industry at the same time.
Please email rowleyj8@msu.edu for more information.
Learn MoreThe Society for Hospitality and Foodservice Management is part of the national SHFM chapter, which is an educational organization dedicated to corporate foodservice management employees. MSU SHFM is dedicated to giving students the opportunity to further explore the foodservice industry outside of a traditional classroom setting. We host bi-weekly meetings where we discuss current topics in the foodservice industry over food and drinks. We plan site tours to local foodservice outlets, which allows us to get a firsthand look at food and beverage facilities and network with many different industry professionals.
Please email hassing6@msu.edu for more information.
Learn More