The Hospitality curriculum for the BLPS Degree in Liberal and Professional Studies requires Undergraduate Core, Major, and Elective requirements and requirement subcategories as illustrated below. Coursework fosters a greater understanding of hospitality 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.
UNDERGRADUATE CORE CURRICULUM
Area I: Math/Natural Science
1. Finite Mathematics SMMAFM150
2. Introduction to Nutrition FWDNIN200
3. The Italian Food Industry: From Farm to Table HPFBSF250
4. Fairfield online course: Mathematics or Natural Science 1000-level
Area II: History/Social Science
1. Saints and Sinners LARSSS330
2. The Medici Family: A Florentine Dynasty LAHSMF230
3. Food, Culture and Society in Italy FWFCFC240
4. Intercultural Communication CPMCCM190
5. Fairfield online course: ANTH 1110 Cultural Anthropology
6. Fairfield online course: COMM 1100 Human Comm. Theories
Area III: Philosophy/Religious Studies
1. World Religions LARSWR280
2. Philosophy and Science in Early Modern Italy LAPLPS215
3. Fairfield online course: RLST 1101 Exploring Religion
Area IV: English/Visual & Performing Arts
1. Introduction to Art History LAAHAH210
2. Florence Sketchbook FAPDFS225
3. Dante Alighieri's Florence: Readings and Cultural Walks ISILDF340
4. Fairfield online course: ENGL 1001
Area V: Humanities Electives
1. Italian language
2. Italian language
3. Fairfield online course: A Humanities Elective (ENGL/HIST/MLL/PHIL/RLST/VPA) 1000-level
LIBERAL STUDIES MAJOR COURSES
General Area I: Hospitality
1. Introduction to Hospitality HPHTIH300
2. International Tourism HPHTIN320
3. Front of the House Management EL HPFBSM331(6cr)
4. Principles of Accounting BUAFAC200
5. Housekeeping Management HPHLHK420
6. Hotel Management Operations and Front Office Procedures EL HPHLHM435 (6cr, first 3 count here)
General Area II: Management
1. Human Resource Management BUMAHR350
2. Client-Customer Relation Management HPHTTC360
3. Restaurant Management EL HPFBRM392 (6cr)
4. Property Management EL BUREPM335 (6cr)
5. International Management for the Hospitality Industry HPHTIM450
6. Organizational Behavior BUMAOB470
Special project EL component of Hotel Management Operations and Front Office Procedures EL HPHLHM435 (6cr, final 3cr count here)
1. US Diversity: Intercultural Communication CPMCCM350
2. World Diversity: World Religion LARSWR300
1. Intro to Event Management HPHTIE200
2. Food Safety and Sanitation FWFSSA300S (1 cr)
3. Introduction to Spa Management HPSMSM300
4. Hospitality Marketing HPHTHM350
5. E-Marketing for the Hospitality Industry HPHLEM400
6. Food and Beverage Operations HPFBOM400
7. Catering Sales and Operations HPFBCS470
8. Cost Control HPFBCC532
9. Principles of Real Estate Management BURERE280
TOTAL CREDITS: 133
PROGRAM OBJECTIVES AND OUTCOMES
- 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.