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The Hospitality Management and Tourism degree program of Northwestern State University is committed to fostering a student-centered learning environment that empowers individuals and prepares them to be successful industry professionals and lead enriched lives by providing relevant coursework, experiential learning, and service-based involvement throughout the entirety of the degree program.
ACPHA PROGRAM LEARNING OUTCOMES (PLOS)
Hospitality Management and Tourism students are encouraged to become the best leaders possible in the professional hospitality and tourism industry by completing the following ACPHA Program Learning Outcomes:
- Identify and apply the knowledge and skills necessary for hospitality and tourism operations.
- Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization.
- Demonstrate competence in the communication skills necessary for hospitality and tourism management.
- Formulate business decisions in hospitality and tourism management.
- Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry.
AVAILABLE CONCENTRATIONS
Culinary Arts 2050;
Culinary Arts 3070;
Culinary Arts 3080;
Culinary Arts 3100;
Culinary Arts 3200;
Culinary Arts 3250;
Culinary Arts 4000; and
Hospitality Management and Tourism 3020
(24 semester hours)
Culinary Arts 2050;
Culinary Arts 3070 or 3250;
Hospitality Management and Tourism 3000;
Hospitality Management and Tourism 3020;
Hospitality Management and Tourism 3080; and one of the following;
Hospitality Management and Tourism 4100;
Hospitality Management and Tourism 4250;
Hospitality Management and Tourism 4260;
Six semester hours from Culinary Arts, Hospitality Management and Tourism, or 3000-4000 level elective from Business Administration, Marketing, or Management.
(24 semester hours)
Hospitality Management and Tourism 2150;
Hospitality Management and Tourism 3000;
Hospitality Management and Tourism 3120,
Hospitality Management and Tourism 3140;
Hospitality Management and Tourism 3150 or 4260;
Hospitality Management and Tourism 4100 or 4250;
Six semester hours of electives from the following areas:
Hospitality Management and Tourism, History, or Culinary Arts.
