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School of Business

B.S in Hospitality Management

Hospitality Management

The B.S. in Hospitality Management major teachers students about the inner workings of the hospitality industry including lodging, food and beverage, service quality, and facility operations.

Students gain a comprehensive background in the business world including accounting, human resources, organizational behavior, technology, marketing and more.

Internships and courses allow students to choose to learn more about particular areas of hospitality including hotel operations, private club management, restaurant management, global tourism, entrepreneurship, sport facility management and sustainability. Students learn about service quality and the operations of hotel companies, private clubs, spas, stadiums, arenas, airlines, performing arts centers, concert halls, convention centers, cruise lines, and resorts.

The program has a strong global perspective and encompasses both public and private sectors.

Lasell also has majors in Event Management, and Resort and Casino Management.

Program Features

  • Students gain valuable connected learning experience both on campus and at site visits throughout New England (MGM Grand, Boston Harbor Hotel, Ritz-Carlton, TD Garden, Woodland Country Club, Fenway Park, Hynes Convention Center, Foxwoods , Mohegan Sun, and the Taj Hotel are just a few examples).

  • Students are required to complete two Field Experiences and one full internship so that they build a resume with both academic accomplishments and real-world experiences by the time that they graduate.

  • The program is embedded with globally recognized prestigious professional hospitality and event industry certifications and designations that students can earn, these certifications increases the marketability of students for internships and full time careers.

What You'll Learn

From your first day, you’ll take courses in your major and advance towards graduation with a yearly plan. Not sure what classes to take? We’ll help you create the perfect plan. 

Learning Outcomes

  • Students will be able to demonstrate knowledge in the area of service quality and event operations strategies within the greater hospitality industry.
  • Demonstrate a comprehensive level of knowledge in all sectors of the events industry including management & leadership.
  • Learn skills such as leadership and team building, and they acquire understanding of individual and group behavior in organizations to enhance their effectiveness as business leaders.
  • Gain strong competence in critical thinking and hands on business experience.

For a complete list of courses and learning outcomes, view the Academic Catalog >>


Accelerated Master's Program

Save time and money — earn your graduate degree in just 1 year with the Accelerated Master's program. Learn more and how to apply >>

Undergraduate alumni return to Lasell for second (or third!) degrees 
Read their stories >>

Career Success in the Hospitality Management Industry

Students pursue careers in fields such as hotel operations, food and beverage operations, resort management, franchise and brand management, and more.

Our students have interned with:

  • Franklin Park Zoo
  • Greater Boston Convention and Visitors' Bureau
  • Homewood Suites Hilton
  • Hyatt Boston Harbor
  • Loews Boston Hotel
  • Marina del Mar - San Diego
  • Marriott Boston
  • Mohegan Sun Resort and Casino
  • Mystic Aquarium

Our alumni work for:

  • Hotel/Resort General Manager
  • Convention and Visitor's Bureau Director
  • Hotel Director of Sales
  • Restaurant Manager
  • Private Club Manager
  • Director of Food and Beverage
  • Tourism Board Marketing Director
  • Service Quality Auditor
  • Cruise Ship Director

 

 

 

Request more information about the Hospitality Management Major:

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HEM101 - Hospitality Management

This course examines the Hospitality and Tourism industry with emphasis on individual sectors of the industry and their business functions. The infrastructure and interrelationships of lodging, tourism, food service, events, and entertainment organizations are examined. Career opportunities, current operational issues, and emerging trends in the hospitality industry are also explored. Students will have the opportunity to become Certified Guest Service Providers (CGSP) as part of the course.

HEM103 - Economic Development & Mgmt in Tourism

This course offers a survey of trends and developments in the hospitality and tourism industry, including a total approach to lodging operations, events management, global tourism, and foodservice establishments. It offers an introduction to the broad fields of travel and tourism. Among the topics covered are cultural tourism, eco-tourism, sociology of tourism, tourism development, the economic role of tourism demand and tourism marketing. Prerequisite: HEM101

HEM206 - Lodging Management

This course provides an in-depth view of the various aspects and departments that fall under what is commonly known as Lodging Management or Lodging Operations. Some of the specific departments this course explores are - Front Office, Housekeeping, Human Resources, Security, Engineering, Maintenance, Food and Beverage, Recreation, and Accounting and Finance. Aside from the various operational procedures utilized, the course also addresses service philosophies, best practices, revenue management, and technology. Prerequisite: HEM 101 with a grade of C or better

HEM208 - Human Resources in Hospitality

This course examines management considerations for the successful operation of a major hospitality organization. Emphases is placed on the various departments and how each contributes to the recreation, ancillary and lodging areas including service experiences. This includes recreation development, risk management, visitor education, rental and retail operations, lodging, guest services, and human resources management. Students will learn how each of these departments function, along with the many skills required to address the issues and challenges faced in everyday operations. Course assignments focus on human resources operations, industry regulations and certification, risk management, guest service, and dealing with seasonality. These particular areas are studied in relation to resorts of different sizes and scales from all over the world so that comparisons can be made regarding different management and operational procedures, regulations, and guest expectations. Prerequisite: BUSS224.

HEM299 - Field Experience I

This course provides a supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, they complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in weekly discussion groups during the course of the semester to evaluate and compare their experiences. No Prerequisite.

HEM321 - Revenue Management & Technology

This course provides an advanced overview of the revenue management function in the hospitality industry. Revenue management is a method for managing capacity profitability. This course offers an integrated approach to maximizing revenue that includes capacity analysis, demand forecasting, differential pricing, and distribution technology. The objective of this course is to help students learn how to apply the principles of revenue management to maximize profitability in the hospitality industry. Topics to be covered include demand forecasting, competitive analysis, overbooking, distribution channels, reservations systems, information technology, process design, differential pricing, inventory control, performance measurement and related management and marketing issues. An academic certificate of completion in Revenue Management from American Hotel & Lodging Educational Institute is also embedded in this course. Students learn to distinguish between tactical and strategic revenue management, addresses the proper use and importance of revenue management in hospitality operations, and describes a wide range of elements that must be considered in order to use revenue management effectively. Prerequisite BUSS226

HEM399 - Field Experience II

This course provides an additional supervised work experience in the hospitality or event management industry as a complement to academic coursework. Students earn 150 hours in the field, gain practical skills in a business environment, and begin to view the workplace from a management perspective. During the course of the field experience, students keep a personal reflective journal of critical incidents. In addition, students complete a detailed profile of the management systems and policies at their workplace for submission at the end of the field experience. Students participate in weekly discussion groups during the course of the semester to evaluate and compare their experiences. Students must have the company and position approved by the course instructor. Prerequisite HEM299

HEM401 - Managing Quality in Hospitality

This course explores the application of customer service quality as well as management theories and techniques in the hospitality industry with a focus on organizational effectiveness. Case studies and major projects with real hospitality companies facilitate students’ synthesis of previous knowledge with the principles of service quality and excellence. This is a research project driven course. Prerequisites: BUSS 224 & MATH 208.

HEM403 - Food & Beverage Management

This course examines the details of food and beverage management, with an emphasis on running a profitable operation and understanding basic menu and beverage detail. It examines the impact of menu planning, purchasing, receiving, inventory control, production, pairing and service to the guest. Students apply commonly-used formulas and strategies for calculating appropriate selling prices and evaluating actual cost percentages. Special attention is paid to the use of management systems and tools to help minimize food, beverage and labor costs, to ensure collection of revenue, and ultimately to maximize profits. Topics include purchasing, safe-serving, receiving, storage, production, beverage management and appreciation, beverage service and cost control. The course also explores basic culinary and beverage menu building and appreciation topics. Case studies are incorporated into class discussions. Students must be 21 years of age prior to April 1st of the course year to register. Prerequisites: HEM101 or HEM102 with a grade of C or better and Permission of the Instructor

HEM405 - Hotel Franchising & Brand Management

This course overs an in-depth study of Hotel Franchising & Brand Management, particularly focusing of key advantages & disadvantage of franchising, evaluation of hotel brands & their fees, growth strategies, entry into new global markets, importance of franchisor & franchisee relationships, franchise & management contracts, & key insights of brand management in the hotel industry. Prerequisite: HEM401 with a grade of C or better.