Hospitality Leadership

As a hospitality leadership major, you learn how to be successful in facilities management, food service, lodging, event planning, travel or tourism.

Preparing You For Success

You're given tools to work in any hospitality industry setting. You graduate with a foundation in business, leadership and industry basics. Classroom lessons extend to internships, student organizations and volunteer opportunities in the community.

By the time you graduate, your experiences include:

  • A minor in entrepreneurship and innovation, management and leadership, or marketing
  • A professional internship
  • Class projects that serve the local business and hospitality community
  • Professional development and networking through FCS student organizations Fresh Slice and Kappa Omicron Nu National Honor Society for the Human Sciences
  • An optional semester studying abroad

Making Your Mark

A hospitality leadership degree is valuable in the expanding lodging, food service and tourism industries. You can go straight to the workforce with the degree.

Recent graduates are working for the Chicago Bulls, Hilton Hotels, Maui Jim Sunglasses, Naperville Country Club, Tasty Catering, The Walt Disney Company, and other hospitality employers around the nation. Others chose to attend graduate school before pursuing employment.

Additional Information

Accreditation Status

The Hospitality Leadership Program at Bradley University is accredited by the Accreditation Commission for Programs In Hospitality Administration (ACPHA): http://www.acpha-cahm.org/

Major Requirements

Family and Consumer Sciences Core - 12-15 hrs.

  • FCS 100: Family Dynamics - 3 hrs.
  • FCS 220: Consumer Issues in Health Care - 3 hrs.
    or FCS 300: Consumer Issues in America - 3 hrs.
  • FCS 310 and 311: Community Program Planning and Evaluation and Research Methods - 6 hrs.
    or FCS 346: FCS Resource Management - 3 hrs.
  • FCS 442: Foundations of FCS - 3 hrs.

Supporting Requirements - 14 hrs.

  • ATG 101: Survey of Accounting - 3 hrs.
    or ATG 157: Accounting Principles - 3 hrs.
  • ECO 100: Introduction to Economics - 3 hrs.
    or ECO 221: Principles of Microeconomics - 3 hrs.
  • PSY 101: Principles of Psychology - 3 hrs.
  • MTG 315: Principles of Marketing - 3 hrs.
  • M L 250: Interpersonal Effectiveness in Organizations - 2 hrs.
    or M L 350: Managing for Results in Organizations - 2 hrs.

Additional Required FCS Courses - 44 hrs.

  • FCS 103: Food Resource Management - 3 hrs.
  • FCS 170: Introduction to the Hospitality Industry - 3 hrs.
  • FCS 171: Sanitation, Health and Safety - 1 hr.
  • FCS 173: Lodging Operations - 3 hrs.
  • FCS 270: Special Event Planning - 3 hrs.
  • FCS 272: Hospitality Facilities Management - 3 hrs.
  • FCS 301: Nutrition Today - 3 hrs.
  • FCS 370: Hospitality Management Accounting - 3 hrs.
  • FCS 372: Hospitality Law - 3 hrs.
  • FCS 375: Hospitality Practicum I - 3 hrs.
  • FCS 376: Hospitality Seminar I - 1 hrs.
  • FCS 405: Food Service Systems - 4 hrs.
  • FCS 408: Management in Food Service - 4 hrs.
  • FCS 470: Special Topics in Hospitality Business - 3 hrs.
  • FCS 475: Hospitality Practicum II - 3 hrs.
  • FCS 476: Hospitality Seminar II - 1 hr.

Required Minor (Choose One) - 15 hrs.

Required Certificate

  • ANSI-CFP accredited Food Protection Manager Certification or FCS 171 Sanitation, Health, and Safety (1 hr.) must be completed before enrolling in FCS 405 and FCS 408.
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