OBJECTIVES AND OUTCOMES
The academic program will allow students to gain fundamental skills in the area of hospitality management through the analysis of the functioning and organization of specific sectors of hospitality, such as restaurants, hotel chains, and resorts.
Tourism and hospitality will be combined as one area of study that FUA-AUF strongly believes must be considered an unicum without separating tourism from the concept of hospitality.
FUA-AUF believes that professionals trained with this kind of academic program will have increased employment opportunities by gaining a greater understanding of industry factors such as the differences between cultures, tourism trends, and transportation in tourism. The students, prospective professionals of the industry, will engage in hospitality activities in the areas of lodging, food and beverage, and tour operators. Coursework is supported by experiential learning methodologies that directly involve students in industry experience and the local community.
- Gain an adequate knowledge of the economic, geographical, anthropological, and sociological foundations, food technologies, as well as cultural topics pertaining to the different and intertwined sectors of tourism and hospitality.
- Develop a strong command of the main social and economic research methodologies as well as its application to specific sectors with skills related to the measurement, data collection, and analysis in a social and industry context.
- Gain knowledge of management applied to diverse work environments to ensure the students’ ability to operate in different business sectors of the industry in a manner that is flexible and multifunctional.
- Increase aware of marketing needs based on the cultural dimension and heritage of tourism in Italy.
- Be able to position the specific competencies acquired in a broader cultural, economic and social context both at a local, national, and international level.
- Gain efficient communication skills as practiced in the hospitality industry.
- Develop a flexible attitude towards innovation and socio-cultural changes that enhance growth opportunities and technological development within Italian tourism.
- Proposal of innovative development and design of services for hospitality and tourism.
- Logistical management of tourism-related structures.
- Development of strategic marketing plans in partnership with relevant local institutions.
- Development and promotion of tourism to national and international clients.
- Organization and implementation of hospitality services as offered by hotels, convention centers, tour operators, transportation agencies, and public entities related to tourism. Topics will also include spas and wellness centers, agritourism, educational tourism, conferences, and sustainable tourism.
- Hotel industry
- Food and beverage industry
- Tourism industry
- MICE (Meetings, Incentives, Conferences, Events) industry
- Communications sector in the Hospitality industry (press offices, multimedia organizations, publishing)
Upon completion of the program, students will be able to further pursue studies at the graduate level.
General Education Requirements (48 credits)
Sample view of courses that fulfill gen ed requirements:
Physical & Biological Science
Social & Behavioral Sciences
CPMCSM320 Social Media
LAPYCS310 Culture Shock: Cross-Cultural Psychology
FWFSIF320 Cultural Introduction to the Italian Family
ISISIA325 The Italian-American Experience
Diversity & Intercultural Studies
English Composition and Creative Writing
Italian Studies and Linguistics
Music and Performing Arts
Core Curriculum for 4-Year Program (31 credits):
FWFSSA300S Food Safety and Sanitation 1cr
HPHTIH300 Introduction to Hospitality
BUMAHR350 Human Resource Management
HPFBSM331 Front of the House Management EL 6cr (only 3 count here)
HPHTHM350 Hospitality Marketing
BUAFAC200 Principles of Accounting
HPHTIE200 Introduction to Event Management
HPSMSM300 Introduction to Spa Management
BURERE280 Principles of Real Estate Management
HPFBRM392 Restaurant Management EL 6cr (only 3 count here)
HPHTTC360 The Client-Customer Relation Management
Capstone Project – In the area of Program Concentration (3 credits)
EL component of Hotel Management Operations and Front Office Procedures EL
Experiential Learning Field Hours (9 credits)
3-credit EL components of the following courses:
Restaurant Management EL
Front of the House Management EL
Property Management EL
Concentration Coursework (30 credits)
In addition to the required core courses, students must complete 30 credit hours of concentration coursework.
Examples of approved courses:
HPFBCS470 Catering Sales and Operations
HPFBCC532 Cost Control
BUMAOB470 Organizational Behavior
BUREPM335 Property Management EL 6cr (only 3 count here)
HPHTIM450 International Management for the Hospitality Industry
HPHLHM435 Hotel Management Operations and Front Office Procedures EL 6cr (only 3 count here)
HPFBOM400 Food and Beverage Operations and Management
HPHLHK420 Housekeeping Management
HPHLEM400 E-Marketing for the Hospitality Industry
HPHTIN320 International Tourism
Free Electives (12 credits)
Examples of approved courses:
GSANCA300 Cultural Anthropology
CPJLWM300 Writing for Digital Media
LARSRS150 Introduction to Religious Studies
LAAHAH210 Introduction to Art History
Total Program Credits: 133