HARNESS YOUR TRUE POTENTIAL IN HOSPITALITY
Hospitality is a dynamic industry that is continuously growing and encompasses a wide range of businesses. As the global economy continues to grow, the demand for skilled professionals in the industry is also growing. Northwood’s Bachelor of Business Administration in Hospitality Management will teach you everything you need to know to manage, run, or establish a business in the hospitality industry.
With this program you will embark on a successful career in hospitality, while also ensuring future employers take note of your capabilities.
Northwood’s Bachelor of Business Administration in Hospitality Management will allow you to participate in the US OPT – Optional Practical Training program.
This program is accredited by the Accreditation Council for Business Schools and Programs (ACBSP).
BACHELOR OF BUSINESS ADMINISTRATION IN HOSPITALITY MANAGEMENT
THE NORTHWOOD DIFFERENCE
For over 60 years, Northwood University has prepared students to launch their careers successfully in their selected field. And our holistic approach develops the future leaders of a global free-enterprise society.
At Northwood, you will start classes in your major on your first day. This means you can validate your interest in a major field of study early and be prepared for internships after your first year. During your time at Northwood, you will;
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Develop critical thinking skills through problem-solving and collaboration rather than lectures and memorization.
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Learn from our exceptional faculty who guide class discussions and real-world case studies with their real industry experience.
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Be immersed in an environment that emphasizes qualitative personal development through purposeful programming.
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Emerge as an individual who: can explain personal values; appreciate the aesthetic, creative, and spiritual elements of life; seek lifelong education; and are effective self-evaluators and action-oriented.
CURRICULUM
The Bachelor of Business Administration in Hospitality Management curriculum is designed to provide students with a comprehensive education in the business of hospitality. The program covers all aspects of hospitality management, including operations, finance, marketing, and human resources. You will also study the various segments of the hospitality industry, such as lodging, food and beverage, and event planning, giving you a firm ground in whichever career you decide to pursue.
Throughout the program, you will have the opportunity to apply your knowledge and skills in real-world settings through hands-on projects, case studies, and internships. By working with industry professionals, you will gain valuable experience and insights that will prepare you for careers in a variety of roles.
Foundation Courses (2-3 credit hours)
- FDN 1110 Student Success Seminar or FDN 2500 Strategies for Success — 1 credit hour
- FDN 1300 Student Leadership Seminar (campus only) — 1 credit hour
- FDN 2250 Blueprint for Success or FDN 3200 Career Advancement — 1 credit hour
BBA General Education Core (27 credit hours)
General education courses are the foundation of the University’s outcomes and attributes for its graduates.
- ENG 1150 Composition I — 3 credit hours
- ENG 1200 Composition II — 3 credit hours
- MTH 1150 College Algebra or MTH 1100 Finite Math — 3 credit hours
- SPC 2050 Speech — 3 credit hours
- NSC 2100 Environmental Science or Natural Science — 3 credit hours
- HIS 2100 Foundations of the Modern World I or History Elective — 3 credit hours
- MTH 2310 Statistics I — 3 credit hours
- PSC 2010 Introduction to American Government — 3 credit hours
- 3000/4000 Psychology, Sociology or Humanities Elective — 3 credit hours
Common Professional Core (36 credit hours)
- ACC 2410 Fundamentals of Financial Accounting — 3 credit hours
- ACC 2415 Fundamentals of Managerial Accounting — 3 credit hours
- ECN 2210 Principles of Microeconomics — 3 credit hours
- ECN 2220 Principles of Macroeconomics — 3 credit hours
- LAW 3000 Business Law I — 3 credit hours
- MGT 2300 Principles of Management — 3 credit hours
- MIS 1500 Business Productivity Software — 3 credit hours
- MKT 2080 Principles of Marketing — 3 credit hours
- FIN 3010 Financial Management — 3 credit hours
- MGT 4250 Organizational Behavior — 3 credit hours
- MGT 4800 Strategic Planning — 3 credit hours
- PHL 3100 Ethics — 3 credit hours
Northwood Idea Core (6 credit hours)
- ECN 4010 Economics of Public Policies — 3 credit hours
- PHL 4100 Philosophy of American Enterprise — 3 credit hours
Major Core (27 credit hours)
- HOS 1010 Introduction to Hospitality Management — 3 credit hours
- HOS 1030 Sanitation — 3 credit hours
- HOS 2050 Food and Beverage Management — 3 credit hours
- HOS 2500 Facilities and Operations Management — 3 credit hours
- HOS 3100 Resort and Club Management — 3 credit hours
- HOS 4050 Cost and Budgeting — 3 credit hours
- HOS 4100 Human Resource Applications — 3 credit hours
- HOS 4180 Special Events & Meeting Planning — 3 credit hours
- HOS 4500 Current Issues in the Hospitality Industry — 3 credit hours
Internship (required, 3 credit hours)
Note: Students required to complete internship during their Junior year or later with Department Chair approval.
- HOS 3990 Internship — 3 credit hours
Choice Electives (19 credit hours, minimum of 12 credit hours at 3000/4000 level)
- 3000/4000 Elective — 3 credit hours
- 3000/4000 Elective — 3 credit hours
- 3000/4000 Elective — 3 credit hours
- 3000/4000 Elective — 3 credit hours
- Choice Elective — 3 credit hours
- Choice Elective — 3 credit hours
- Choice Elective — 1 credit hour
HOSPITALITY MANAGEMENT COURSE DESCRIPTIONS
HOS 1010 Introduction to Hospitality Management (3 credits)
Designed to build an understanding of the hospitality industry by examining the management skills needed to succeed in the industry. The student will also gain an insight in the development of the industry through popular trade magazines, guest speakers, and field trips.
HOS 1030 Sanitation (3 credits)
Provides foodservice personnel with basic sanitation principles; understanding personal hygiene; sanitizing of eating and drinking utensils; food bacteriology; emergency pathogens; prevention of illnesses; HACCP, accident prevention; employee training; sanitary and safe foodservice operation. Also includes information regarding alcohol: serving alcohol responsibly; safety of the customer, legalities of the employer, and lawsuits and violations of the state liquor code; how alcohol affects the body; the law and your responsibility; reasonable care; establishing policies and procedures; designing an alcohol responsible program; and checking age identification.
HOS 1031 Serve Safe Alcohol Seminar (1 credit)
Emphasis on alcohol law and the responsibility of the server. Includes information regarding alcohol: serving alcohol responsibly; safety of the customer, legalities of the employer, and lawsuits and violations of the state liquor code; how alcohol affects the body; the law and your responsibility; reasonable care; establishing policies and procedures; designing an alcohol responsible program; and checking age identification. Students will have the opportunity to earn the national Serve Safe Alcohol certification.
HOS 1032 Food Serve Safe Certification (2 credits)
Provides foodservice personnel with basic sanitation principles; understanding personal hygiene; sanitizing of eating and drinking utensils; food bacteriology; emergency pathogens; prevention of illnesses; HACCP, accident prevention; employee training; sanitary and safe foodservice operation. Also includes information regarding alcohol: serving alcohol responsibly; safety of the customer, legalities of the employer, and lawsuits and violations of the state liquor code; how alcohol affects the body; the law and your responsibility; reasonable care; establishing policies and procedures; designing an alcohol responsible program; and checking age identification.
HOS 2040 Practicum I (1 credit)
Designed to provide the student with supervised on-the-job training, exposure to organizational, management, internal workings, and services offered through an approved organization. A contract between the college, student, and employer provides the beginning groundwork. Goals, evaluations, a review of skill, and a study of the organization are designed to provide a realistic learning experience.
Prerequisite: 30 credit hours completed
HOS 2050 Food and Beverage Management (3 credits)
Designed to move the student through the various management steps involved in food service. Food production issues are studied from a managerial point of view. Standards in food production and beverage service are a focal area of the course. This course is designed to build the skills necessary to operate a successful and profitable food service operation.
HOS 2100 Facilities Engineering (3 credits)
Introduces students to facilities engineering and why hospitality managers need to be aware of basic engineering principles and tools to enable them to make decisions regarding the operations of their facility.
HOS 2980 Beverage Seminar (1 credit)
Exploration of various wines/beers from around the world. Class includes beverage evaluation and tasting for serious students who will benefit professionally from this knowledge. Primarily for Hotel/Restaurant students, but others will be considered.
HOS 3040 Practicum II (1 credit)
Designed to provide the student with supervised on-the-job training, exposure to organizational, management, internal workings and services offered through an approved agency. A contract between the university, the student, and the employer provides the beginning groundwork. Goals, evaluations, a review of skill and a study of the organization are designed to provide a realistic learning experience.
Prerequisite: 30 credit hours completed
HOS 3050 Hospitality Operation Management (3 credits)
The class covers the study of broad-based hotel and motel management operations reviewing development, pre-opening, marketing, departmental operations, and organizational structure. Includes work in training, staffing, work improvement techniques, motivating, organizing, planning, and scheduling.
HOS 3100 Resort & Club Management (3 credits)
Introduces the student to these exciting and dynamic segments of the industry and the many challenges in operations. Students will explore the many career choices available after visits to various properties and the behind-the-scenes look at how they are run.
HOS 3200 Innovative Hospitality Models (3 credits)
This course is designed to build understanding of the business model and the use of the central tools of the business model canvas within the context of the hospitality industry. The main theories relating to the generation of innovation will be considered and their strategic importance to entrepreneurship assessed. Students will examine the evolution of the new business model within hospitality management during the 21st century, with reference to the changes within real estate management. Students will also be able to practice their design thinking and the use of storytelling through development of a business model for a new business.
Prerequisite: HOS 1010
HOS 3850 Special Topics (1-3 credits)
Various topics in hotel, restaurant, and resort management. These may be one-time or occasional course offerings.
Prerequisite: Dependent on specific course content
HOS 3990 Internship (3 credits)
The internship (a minimum of a 150 hours) is designed to provide the student with supervised on-the-job training. A contract between the University, student, and employer provides the groundwork. Objectives, evaluations, written log, and a study of the organization are designed to provide a realistic learning experience.
Prerequisite: Department chair approval
HOS 4050 Hospitality Costing, Pricing, and Financial Management (3 credits)
Designed to move the student through the various management steps involved in developing a financially successful hotel, restaurant, resort, spa or other hospitality business. This course presents methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits. Hotels, restaurants, and resorts are studied from a managerial point of view to keep costs low and margins high. Budgeting and financing standards set in the hospitality industry are a focal area of the course.
Prerequisite: FIN 3010 or FIN 3210
HOS 4100 Human Resources Application (3 credits)
Strong human resource management is critical for the survival of any company. This course will discuss and highlight ways that the new or even experienced manager can stay ahead of the workforce challenges. Current articles and group projects will supplement the classroom experience.
HOS 4150 International Tourism (3 credits)
Focuses on the economic, social, cultural, and environmental considerations of international travel and tourism. The course is designed to create sensitivity to and an awareness of the differences in cultures in regard to a worldview of hospitality management.
HOS 4180 Special Events and Meeting Planning (3 credits)
Provides students with the basic understanding of the management process as it relates to planning and operation of special events and meetings. This course is designed to develop skills, strategies, knowledge, and understanding about planning, organizing, scheduling, marketing, and implementing meetings and special events for various groups.
HOS 4500 Current Issues in the Hospitality Industry (3 credits)
Explores the dynamics and implications of current societal and professional issues while developing leadership styles and identifying current trends. The course focuses on examining current trends that will impact the profession and help students understand the relevance of trends to their professional development.
ADMISSION
APPLICATION PROCESS
The program follows a simple 3-step application process. The step-by-step process is outlined below.
STEP 1: SUBMIT APPLICATION
Candidates can apply to the program online and attach all required materials as outlined in the requirements below.
STEP 2: ROLLING ADMISSION
The admissions team will assess your application as soon as it is received.
STEP 3: INTERVIEW
Candidates might be required to give an interview before being accepted into the program. Once all the requirements are completed, the admissions team will notify you with a decision.
For admissions support, we offer online office hours, an admissions checklist, and email and phone support to answer your questions.
APPLICATION REQUIREMENTS
Applicants for the undergraduate program are required to have:
- Passport ID page (must be valid for at least 6 months beyond the entry date to Northwood University)
- Secondary school transcripts
- Secondary school completion certificate or diploma
- College or university transcripts (if you have completed any university credits)
- English proficiency
KEY DATES
Deadline:Â 15th April, 2024
Application Fees:Â USD 100
Please Note:Â Application fee is refunded only in the case an applicant is not offered admission to the program.
OPTIONAL PRACTICAL TRAINING – US OPT
After you have completed at least one year of your studies in the U.S. you will be eligible to participate in the US OPT (Optional Practical Training) program for F-1 students upon the completion of your undergraduate degree, allowing you to stay in the US while you start your career in hospitality.
Optional Practical Training (OPT) is temporary employment in the US that is directly related to an F-1 student’s major area of study. Eligible students can apply to receive up to 12 months of OPT employment authorization before completing their academic studies (pre-completion) and/or after completing their academic studies (post-completion). Please click here to know more about OPT.
TUITION & SCHOLARSHIPS
TUITION AND FEES
The following figures are fixed 2023-2024 costs for 12-17 credit hours per semester.
| Expense Description | 1st Semester (Fall) | 2nd Semester (Spring) | Total Per Year |
| Tuition* | $ 15,700 | $ 15,700 | $ 31,400 |
| Student and Technology Fee | $ 800 | $ 800 | $ 1,600 |
*The fee does not include transport expenses, health insurance, any associated visa fees etc. and accommodation. It also does not cover any other expenses that are not expressly mentioned above. Students are required to live on campus for the first two years of attendance at Northwood University.
Healthcare plan is mandatory and is available for approximately $ 1,500*/year (*Subject to change per academic year).
SCHOLARSHIPS
The aim of the scholarships is to provide outstanding candidates with an opportunity to study irrespective of their financial circumstances. The program offers significant scholarship funding to the most talented applicants.
All applicants for the Bachelor of Business Administration in Hospitality Management program are automatically considered for Northwood University scholarships. Scholarship amounts will be noted in your letter of acceptance.
PROGRAM EXPERIENCE
With a large international presence both at our U.S. locations and abroad, the Northwood student body is very diverse. Our alumni are at ease in complex, multi-cultural business environments with a professional network around the world. Learning at Northwood takes place in more than just the classroom. With a multitude of activities to choose from, students realize significant personal and professional growth which, after graduation, will set them apart as they launch their careers.
CAMPUS LIFE
Be it academic-based organizations like the Entrepreneurship Society, Collegiate DECA or Business Professionals of America (BPA) to Greek Life to service-based organizations like Circle K, Rotaract, the Student Athletic Advisory Council or Student Government Association, Northwood University has ways for students to be engaged and involved on campus and in the local community. These experiences help students learn first-hand, how businesses and people connect through shared experiences.
PROFESSIONAL DEVELOPMENT
Northwood students graduate with a superior business education that gives them a foundation of understanding free markets, entrepreneurial endeavors, personal responsibility, and ethical behavior. And, NU students also graduate with the ability to effectively communicate their ideas, beliefs, and experiences in an effort to promote success in their own lives and in the lives of others. Through workshops and campus-life programming, students hone networking, interviewing and résumé writing skills putting them one more step ahead in a competitive job market.
EXPERIENTIAL LEARNING
One hallmark of the Northwood education is hands-on, experiential learning. Many of our academic programs enhance classroom learning with large-scale, active learning student-run projects. These events allow our students to apply what they learn in the classroom to real situations.
ENTERPRISE/ENTREPRENEURIAL ORIENTATION
Many Northwood alumni earn their livelihoods in enterprises they own in whole or in part. While we offer a program in Entrepreneurship, our entire curriculum is focused on enterprise models and entrepreneurial achievements. Enterprise is a key tenet of our Mission, and we believe entrepreneurship is the essential element of our free market economy.
COMPETITIVE ADVANTAGE
While our student-athletes are competing on the athletic fields as part of the NCAA Division II Great Lakes Intercollegiate Athletic Conference (GLIAC); many of our students also compete in academic arenas. Our national champion Mock Trial team has bested teams from Harvard, Georgetown, and Stanford while our Competitive Speech team, American Marketing Association, BPA, DECA, and American Advertising Federation student chapters regularly place in regional and national competitions.
