School of Foundations, Leadership and Administration
www.kent.edu/ehhs/fla
About This Program
The Bachelor of Science in Hospitality and Event Management provides a comprehensive education in the planning, management and execution of events and hospitality services. With real-world experience, industry partnerships, and a supportive community, you'll gain the skills needed to succeed in this dynamic field.Read more...
Contact Information
- Program Coordinator:Kiwon Lee, Ph.D.|klee47@kent.edu| 330-672-0594
- Speak with an Advisor
- Chat with an Admissions Counselor
Program Delivery
- Delivery:
- In person
- Location:
- Ashtabula Campus
- Kent Campus
Examples of Possible Careers and Salaries*
First-line supervisors of gambling services workers
- 16.4%much faster than the average
- 58,000number of jobs
- $50,440potential earnings
Food service managers
- 0.6%little or no change
- 352,600number of jobs
- $56,590potential earnings
Gambling managers
- 8.8%much faster than the average
- 5,100number of jobs
- $75,470potential earnings
Lodging managers
- -11.7%decline
- 57,200number of jobs
- $56,670potential earnings
Meeting, convention, and event planners
- 7.8%faster than the average
- 138,600number of jobs
- $51,560potential earnings
Personal service managers, all other; entertainment and recreation managers, except gambling; and managers, all other
- -1.8%decline
- 1,189,200number of jobs
- $116,350potential earnings
Accreditation
Accreditation Commission for Programs in Hospitality Administration
* Source of occupation titles and labor data comes from the U.S. Bureau of Labor Statistics'Occupational Outlook Handbook. Data comprises projected percent change in employment over the next 10 years; nation-wide employment numbers; and the yearly median wage at which half of the workers in the occupation earned more than that amount and half earned less.
Admission Requirements
The university affirmatively strives to provide educational opportunities and access to students with varied backgrounds, those with special talents and adult students who graduated from high school three or more years ago.
First-Year Students on the Kent Campus:First-year admission policy on the Kent Campus is selective. Admission decisions are based upon cumulative grade point average, strength of high school college preparatory curriculum and grade trends. Students not admissible to the Kent Campus may be administratively referred to one of the seven regional campuses to begin their college coursework. For more information, visit theadmissions website for first-year students.
First-Year Students on the Regional Campuses:First-year admission to Kent State’s campuses at Ashtabula, East Liverpool, Geauga, Salem, Stark, Trumbull and Tuscarawas, as well as the Twinsburg Academic Center, is open to anyone with a high school diploma or its equivalent. For more information on admissions, contact theRegional Campuses admissions offices.
International Students:All international students must provide proof of English language proficiency unless they meet specific exceptions. For more information, visit theadmissions website for international students.
Transfer Students:Students who have attended any other educational institution after graduating from high school must apply as undergraduate transfer students. For more information, visit theadmissions website for transfer students.
Former Students:Former Kent State students or graduates who have not attended another college or university since Kent State may complete the reenrollment or reinstatement form on theUniversity Registrar’s website.
Admission policies for undergraduate students may be found in the University Catalog.
Some programs may require that students meet certain requirements before progressing through the program. For programs with progression requirements, the information is shown on the Coursework tab.
Current Kent State and Transfer Students:Active Kent State students who wish to change their major must have attempted a minimum 12 credit hours at Kent State and earned a minimum 2.000 overall Kent State GPA to be admitted. Students who have not attempted 12 credit hours at Kent State will be evaluated for admission based on their high school GPA for new students or transfer GPA for transfer students. Transfer students who have not attempted 12 credit hours of college-level coursework at Kent State and/or other institutions will be evaluated based on both their high school GPA and college GPA.
Program Requirements
| Code | Title | Credit Hours |
|---|---|---|
| Major Requirements (courses count in major GPA) | ||
| ACCT 23020 | INTRODUCTION TO FINANCIAL ACCOUNTING | 3 |
| CIS 24053 | INTRODUCTION TO COMPUTER APPLICATIONS | 3 |
| HEM 13022 | SANITATION AND SAFETY PRINCIPLES AND PRACTICES | 3 |
| 边13023 | FUNDAMENTALS OF FOOD PRODUCTION | 3 |
| HEM 13024 | INTRODUCTION TO HOSPITALITY MANAGEMENT | 3 |
| HEM 20040 | THE BUSINESS OF EVENT MANAGEMENT | 3 |
| HEM 23030 | HOTEL OPERATIONS | 3 |
| HEM 33020 | LEGAL ISSUES IN THE HOSPITALITY AND EVENT INDUSTRY | 3 |
| HEM 33050 | PROFESSIONAL PRACTICE IN HOSPITALITY AND EVENT MANAGEMENT | 2 |
| HEM 43027 | HOSPITALITY AND EVENT MANAGEMENT: HUMAN RESOURCE STRATEGIES (WIC)1 | 3 |
| HEM 43031 | LAYOUT AND DESIGN OF HOSPITALITY OPERATIONS | 3 |
| HEM 43092 | PRACTICUM IN HOSPITALITY AND EVENT MANAGEMENT (ELR)2 | 3 |
| HEM 43099 | CAPSTONE: STRATEGIC HOSPITALITY AND EVENT MANAGEMENT (ELR) | 3 |
| HRM 34180 | HUMAN RESOURCE MANAGEMENT | 3 |
| MGMT 24163 | PRINCIPLES OF MANAGEMENT | 3 |
| MKTG 25010 | PRINCIPLES OF MARKETING | 3 |
| Additional Requirements (courses do not count in major GPA) | ||
| COMM 15000 | INTRODUCTION TO HUMAN COMMUNICATION (KADL) | 3 |
| ECON 22060 | PRINCIPLES OF MICROECONOMICS (KSS) | 3 |
| ECON 22061 | PRINCIPLES OF MACROECONOMICS (KSS) | 3 |
| NUTR 23511 | SCIENCE OF HUMAN NUTRITION (KBS) | 3 |
| UC 10001 | FLASHES 101 | 1 |
| Mathematics Elective, choose from the following: | 3 | |
| INTRODUCTORY STATISTICS (KMCR) | ||
| INTRODUCTORY STATISTICS PLUS (KMCR) | ||
| QUANTITATIVE REASONING (KMCR) | ||
| QUANTITATIVE REASONING PLUS (KMCR) | ||
| EXPLORATIONS IN MODERN MATHEMATICS (KMCR) | ||
| MODELING ALGEBRA (KMCR) | ||
| MODELING ALGEBRA PLUS (KMCR) | ||
| ALGEBRA FOR CALCULUS (KMCR) | ||
| ALGEBRA FOR CALCULUS BOOST (KMCR) | ||
| ALGEBRA FOR CALCULUS PLUS (KMCR) | ||
| INTUITIVE CALCULUS (KMCR) | ||
| TRIGONOMETRY (KMCR) | ||
| ANALYTIC GEOMETRY AND CALCULUS I (KMCR) | ||
| CALCULUS WITH PRECALCULUS I (KMCR) | ||
| CALCULUS WITH PRECALCULUS II (KMCR) | ||
| BASIC MATHEMATICAL CONCEPTS I (KMCR) | ||
| BASIC MATHEMATICAL CONCEPTS I PLUS (KMCR) | ||
| BASIC MATHEMATICAL CONCEPTS II (KMCR) | ||
| Kent Core Composition | 6 | |
| Kent Core Humanities | 9 | |
| Kent Core Social Sciences (must be from two disciplines) | 3 | |
| Kent Core Basic Sciences (must include one laboratory) | 3 | |
| Concentrations | ||
| Choose from the following: | 36 | |
| Minimum Total Credit Hours: | 120 | |
- 1
-
A minimum C grade must be earned to fulfill the writing-intensive requirement.
- 2
-
A minimum 3 credit hours of practicum experience must be in one of both of the concentration focus areas. A maximum 6 credit hours ofHEM 43092may apply towards major requirements.
Event Management/Food and Beverage Management Concentration Requirements
| Code | Title | Credit Hours |
|---|---|---|
| Concentration Requirements (courses count in major GPA) | ||
| HEM 20160 | SAFETY AND SECURITY RISK MANAGEMENT | 3 |
| HEM 20201 | FOOD AND BEVERAGE MANAGEMENT | 3 |
| HEM 43226 | FOOD AND BEVERAGE COST MANAGEMENT | 3 |
| SPAD 45022 | EVENT PLANNING AND PRODUCTION | 3 |
| Event Management Electives, choose from the following: | 9 | |
| FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT | ||
| WEDDINGS AND SPECIAL EVENT PROTOCOL | ||
| CATERING AND BANQUET MANAGEMENT | ||
| CONVENTION SALES AND MANAGEMENT | ||
| HOSPITALITY MEETINGS AND EVENT MANAGEMENT | ||
| Food and Beverage Management Electives, choose from the following: | 9 | |
| ADVANCED FOOD PRODUCTION | ||
| INTRODUCTORY FOOD SCIENCE | ||
| FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE | ||
| BAKING AND PASTRY FUNDAMENTALS | ||
| GLOBAL CUISINE | ||
| FOOD, WINE AND BEVERAGE PAIRING | ||
| Professional Electives, choose from the following: | 6 | |
| HOSPITALITY EXPERIENCE MANAGEMENT | ||
| CLUB MANAGEMENT | ||
| CASINO MANAGEMENT AND GAMING OPERATIONS | ||
| REVENUE MANAGEMENT | ||
| LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY | ||
| ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES | ||
| Minimum Total Credit Hours: | 36 | |
Event Management/Hotel and Resort Management Concentration Requirements
| Code | Title | Credit Hours |
|---|---|---|
| Concentration Requirements (courses count in major GPA) | ||
| HEM 20160 | SAFETY AND SECURITY RISK MANAGEMENT | 3 |
| HEM 43325 | HOSPITALITY MARKETING | 3 |
| HEM 43329 | HOSPITALITY FINANCIAL POLICY | 3 |
| SPAD 45022 | EVENT PLANNING AND PRODUCTION | 3 |
| Event Management Electives, choose from the following: | 9 | |
| FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT | ||
| WEDDINGS AND SPECIAL EVENT PROTOCOL | ||
| CATERING AND BANQUET MANAGEMENT | ||
| CONVENTION SALES AND MANAGEMENT | ||
| HOSPITALITY MEETINGS AND EVENT MANAGEMENT | ||
| Hotel and Resort Management Electives, choose from the following: | 9 | |
| HOSPITALITY EXPERIENCE MANAGEMENT | ||
| CLUB MANAGEMENT | ||
| CASINO MANAGEMENT AND GAMING OPERATIONS | ||
| REVENUE MANAGEMENT | ||
| LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY | ||
| Professional Electives, choose from the following: | 6 | |
| ADVANCED FOOD PRODUCTION | ||
| INTRODUCTORY FOOD SCIENCE | ||
| FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE | ||
| BAKING AND PASTRY FUNDAMENTALS | ||
| GLOBAL CUISINE | ||
| FOOD, WINE AND BEVERAGE PAIRING | ||
| ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES | ||
| Minimum Total Credit Hours: | 36 | |
Food and Beverage Management/Hotel and Resort Management Concentration Requirements
| Code | Title | Credit Hours |
|---|---|---|
| Concentration Requirements (courses count in major GPA) | ||
| HEM 20201 | FOOD AND BEVERAGE MANAGEMENT | 3 |
| HEM 43325 | HOSPITALITY MARKETING | 3 |
| HEM 43226 | FOOD AND BEVERAGE COST MANAGEMENT | 3 |
| HEM 43329 | HOSPITALITY FINANCIAL POLICY | 3 |
| Food and Beverage Management Electives, choose from the following: | 9 | |
| ADVANCED FOOD PRODUCTION | ||
| INTRODUCTORY FOOD SCIENCE | ||
| FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE | ||
| BAKING AND PASTRY FUNDAMENTALS | ||
| GLOBAL CUISINE | ||
| FOOD, WINE AND BEVERAGE PAIRING | ||
| Hotel and Resort Management Electives, choose from the following: | 9 | |
| HOSPITALITY EXPERIENCE MANAGEMENT | ||
| CLUB MANAGEMENT | ||
| CASINO MANAGEMENT AND GAMING OPERATIONS | ||
| REVENUE MANAGEMENT | ||
| LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY | ||
| Professional Electives, choose from the following: | 6 | |
| FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT | ||
| WEDDINGS AND SPECIAL EVENT PROTOCOL | ||
| CATERING AND BANQUET MANAGEMENT | ||
| CONVENTION SALES AND MANAGEMENT | ||
| HOSPITALITY MEETINGS AND EVENT MANAGEMENT | ||
| ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES | ||
| Minimum Total Credit Hours: | 36 | |
Progression Requirements
Students must complete 400 hours of industry experience prior to takingHEM 33050andHEM 43092.
Graduation Requirements
| Minimum Major GPA | Minimum Overall GPA |
|---|---|
| 2.250 | 2.000 |
Roadmap
This roadmap is a recommended semester-by-semester plan of study for this major. However, courses designated as critical (!) must be completed in the semester listed to ensure a timely graduation.
| Semester One | Credits | |
|---|---|---|
| HEM 13022 | SANITATION AND SAFETY PRINCIPLES AND PRACTICES | 3 |
| HEM 13024 | INTRODUCTION TO HOSPITALITY MANAGEMENT | 3 |
| UC 10001 | FLASHES 101 | 1 |
| Kent Core Requirement | 3 | |
| Kent Core Requirement | 3 | |
| Kent Core Requirement | 3 | |
| Credit Hours | 16 | |
| Semester Two | ||
| CIS 24053 | INTRODUCTION TO COMPUTER APPLICATIONS | 3 |
| 边13023 | FUNDAMENTALS OF FOOD PRODUCTION | 3 |
| NUTR 23511 | SCIENCE OF HUMAN NUTRITION (KBS) | 3 |
| Mathematics Elective | 3 | |
| Kent Core Requirement | 3 | |
| Credit Hours | 15 | |
| Semester Three | ||
| ACCT 23020 | INTRODUCTION TO FINANCIAL ACCOUNTING | 3 |
| COMM 15000 | INTRODUCTION TO HUMAN COMMUNICATION (KADL) | 3 |
| ECON 22060 | PRINCIPLES OF MICROECONOMICS (KSS) | 3 |
| HEM 23030 | HOTEL OPERATIONS | 3 |
| Kent Core Requirement | 3 | |
| Credit Hours | 15 | |
| Semester Four | ||
| HEM 20040 | THE BUSINESS OF EVENT MANAGEMENT | 3 |
| MGMT 24163 | PRINCIPLES OF MANAGEMENT | 3 |
| MKTG 25010 | PRINCIPLES OF MARKETING | 3 |
| Kent Core Requirement | 3 | |
| Kent Core Requirement | 3 | |
| Credit Hours | 15 | |
| Semester Five | ||
| ECON 22061 | PRINCIPLES OF MACROECONOMICS (KSS) | 3 |
| HEM 33050 | PROFESSIONAL PRACTICE IN HOSPITALITY AND EVENT MANAGEMENT | 2 |
| HRM 34180 | HUMAN RESOURCE MANAGEMENT | 3 |
| Concentration Requirements | 6 | |
| Credit Hours | 14 | |
| Semester Six | ||
| HEM 33020 | LEGAL ISSUES IN THE HOSPITALITY AND EVENT INDUSTRY | 3 |
| HEM 43027 | HOSPITALITY AND EVENT MANAGEMENT: HUMAN RESOURCE STRATEGIES (WIC) | 3 |
| HEM 43031 | LAYOUT AND DESIGN OF HOSPITALITY OPERATIONS | 3 |
| Concentration Requirement | 3 | |
| Concentration Elective | 3 | |
| Credit Hours | 15 | |
| Third Summer Term | ||
| HEM 43092 | PRACTICUM IN HOSPITALITY AND EVENT MANAGEMENT (ELR) | 3 |
| Credit Hours | 3 | |
| Semester Seven | ||
| Concentration Requirement | 3 | |
| Concentration Electives | 6 | |
| Professional Elective | 3 | |
| Credit Hours | 12 | |
| Semester Eight | ||
| HEM 43099 | CAPSTONE: STRATEGIC HOSPITALITY AND EVENT MANAGEMENT (ELR) | 3 |
| Concentration Electives | 9 | |
| Professional Elective | 3 | |
| Credit Hours | 15 | |
| Minimum Total Credit Hours: | 120 | |
University Requirements
All students in a bachelor's degree program at Kent State University must complete the following university requirements for graduation.
NOTE:University requirements may be fulfilled in this program by specific course requirements. Please see Program Requirements for details.
| Requirement | Credits/Courses |
|---|---|
| Flashes 101 (UC 10001) | 1 credit hour |
|
Course is not required for students with 30+ transfer credits (excluding College Credit Plus) or age 21+ at time of admission. |
|
| Diversity Domestic/Global (DIVD/DIVG) | 2 courses |
|
Students must successfully complete one domestic and one global course, of which one must be from the Kent Core. |
|
| Experiential Learning Requirement (ELR) | varies |
|
Students must successfully complete one course or approved experience. |
|
| Kent Core (see table below) | 36-37 credit hours |
| Writing-Intensive Course (WIC) | 1 course |
|
Students must earn a minimum C grade in the course. |
|
| Upper-Division Requirement | 39 credit hours |
|
Students must successfully complete 39 upper-division (numbered 30000 to 49999) credit hours to graduate. |
|
| Total Credit Hour Requirement | 120个学分 |
Kent Core Requirements
| Requirement | Credits/Courses |
|---|---|
| Kent Core Composition (KCMP) | 6 |
| Kent Core Mathematics and Critical Reasoning (KMCR) | 3 |
| Kent Core Humanities and Fine Arts (KHUM/KFA) (min one course each) | 9 |
| Kent Core Social Sciences (KSS) (must be from two disciplines) | 6 |
| Kent Core Basic Sciences (KBS/KLAB) (must include one laboratory) | 6-7 |
| Kent Core Additional (KADL) | 6 |
| Total Credit Hours: | 36-37 |
Full Description
The Bachelor of Science degree in Hospitality and Event Management prepares leaders for the hospitality industry. The curriculum combines specialty classes in hospitality and business management, preparing graduates for well-compensated positions as managers in restaurants, hotels and resorts, cruise ships, amusement parks, destination marketing organizations, convention centers, country clubs and many more.
The Hospitality and Event Management major comprises three concentrations, each encompassing two of the following three focus areas. Students must choose one concentration that matches their interests and career preferences.
- TheEvent Managementfocus area emphasizes planning and managing events — from large to small and from corporate to personal — in addition to following protocols and ensuring safety and security during the events.
- TheHotel and Resort Managementfocus area emphasizes business skills such as managing staff and revenue, as well as the specific skills such as managing clubs and casinos.
- TheFood and Beverage Managementfocus area emphasizes the business side of food, such as ordering and inventory, managing budgets and planning and pricing menus. In addition, students learn food science, food production and the pairing of food and beverages.