At NLU students will earn a B.A. degree in Hospitality Management with the opportunity to focus on one of six concentration areas. The core curriculum includes fundamental business management classes with an emphasis on the hospitality industry. The culmination of coursework and experience is the Senior Capstone Project, an intensive 6-month endeavor where students from across the college collaborate on a complex project within multidisciplinary teams.
General Education - 48 QH
Students take the 12- course (48 quarter hours) General Education Core as outlined in the General Education Program section.
Major Requirements - 91 QH
Industry Specific Requirement - 27 QH
| HOS 101 | Hospitality Exploration | 4 |
| HOS 106 | Front of House Service | 3 |
| HOS 235 | The Business and Technology of Sustainability | 4 |
| HOS 316 | Facilities Planning and Management | 4 |
| HOS 324 | Food & Beverage Management | 4 |
| HOS 398 | Bus Planning & Feasibility | 4 |
| BUSK 210 | Business Contracts And Law | 4 |
Business Management Requirement - 4 QH
Financial Management Requirement - 16 QH
Human Resource Management Requirement - 4 QH
Marketing Management Requirement - 4 QH
Strategic Management Requirement - 4 QH
Culinary Requirement - 4 QH
| HOS 118 | Introduction to Culinary Arts | 2 |
| HOS 119 | Introduction to Baking And Pastry | 2 |
Applied Learning Requirement - 8 QH
| CAPK 497 | Kendall Integrative Sr Project | 4 |
| CAPK 498 | Kendall Integrative Senior Project II | 4 |
Professional Development Requirement - 4 QH
| HOS 195 | The Hospitality Professional II | 2 |
| HOS 409 | The Hospitality Professional III | 2 |
Internships - 16 QH
Internships have a practicum and seminar portfolio. The internship allows students to challenge, test, and hone the knowledge and skills they have acquired in the classroom. During the seminar portion, students reflect on the knowledge and skills acquired during their industry placements.
| HOS 207 | Sophomore Internship Seminar | 2 |
| HOS 209 | Sophomore Internship Practicum | 6 |
| HOS 415 | Senior Internship Seminar | 2 |
| HOS 417 | Senior Internship Practicum | 6 |
Concentrations - 24 QH
Students will choose a concentration from their program to develop specific industry expertise. Students may take electives in other concentrations to complement their interests. Students should work closely with their academic advisors to ensure that they can schedule the appropriate concentration classes.
Hotel Management Concentration
This concentration prepares students for positions of responsibility in hotels and emphasizes skills in organization, communication, and creating memorable guest experiences while maximizing profitability.
| HOS 129 | Front Office Operations | 2 |
| HOS 130 | Property Management Systems | 2 |
| HOS 131 | Housekeeping Operations | 1 |
| HOS 182 | Meetings and Events | 3 |
| HOS 228 | Lodging Management/Hotel Analytics | 4 |
| HOS 442 | Hospitality Marketing Management | 4 |
| HOS 443 | Information Management and Social Media Marketing | 4 |
| HOS 472 | Revenue Management | 4 |
Event Planning and Management Concentration
This concentration prepares students to plan and manage large and small meetings, tradeshows, conventions, and special events for corporations, associations, nonprofit organizations, and social occasions.
| HOS 190 | Meeting Management Basics | 4 |
| HOS 210 | Event Planning Practicum | 4 |
| HOS 280 | Meeting Content and Delivery | 4 |
| HOS 313 | Event Marketing and Social Media | 4 |
| HOS 462 | MICE Design, Tech, and Production | 4 |
| HOS 464 | Special Events and Weddings | 4 |
Restaurant Management Concentration
In this concentration students learn the art of developing a profitable food and beverage operation with a focus on restaurant concepts and efficient management.
Electives - 20 QH
Students choose elective courses in the area of Hospitality Management.
Senior Capstone Project
The Senior Capstone Project consists of two consectutive courses (CAP 497 and CAP 498) in which students collaborate on a complex project in multidisciplinary teams. Culinary students have an additional culinary tasting exam for which they must recieve an 80% or higher in order to pass.
To enroll in CAP 497/498, the student must have achieved senior standing. The capstone program must be taken in the last available fall-winter or spring-summer block in the student’s course of studies.
Students must enroll in CAP 497/498 in successive quarters. Any student who fails to enroll in CAP 498 in the quarter immediately after CAP 497, or who for any reason withdraws from CAP 497, will be required to start the sequence over. Similarly, any student who fails CAP 497/498 must wait for the next fall or spring quarter start of CAP 497 to begin the two-course cycle again.
Students can not be enrolled simultaneously in CAP 497 or CAP 498 and internship. Presence in the Chicago area is required.
Documented and consistent failure to contribute equally to the group effort may lead to failure of either CAP 497/498. Group-dynamic concerns or inadequate individual contribution must however, be brought to the attention of the instructor as soon as these behaviors are noted by the group, to give the student the opportunity to correct the behavior and contribute equally to the group effort.
Students may request permission from the program director of the School of Hospitality Management to complete HOS 491 and 492 in lieu of the Senior Capstone Project.
Request for Variance
As part of the defined program of study for students completing the B.A. in Hospitality Management, students must take the Kendall Senior Capstone Project courses, CAP 497 and 498 (4 credits each). Students requesting a variance must meet the following requirements: submit associated evidence in advance of typical sequencing and obtain pre-approval from the School of Hospitality Management program director.
Requirements for Variance
Students requesting a variance must show evidence of at least one of the following:
- That they work full time (40 hours a week or more) on a consistent basis during the scheduled hours that the class meets. Typical evidence consists of documentation from their employer(s) indicating typical hours per week and tenure of employment (i.e., how long the employee has worked there, as well as whether the position is temporary, and if so, expected date of termination).
- That their full-time, permanent residence for the time of typical course sequencing exceeds 50 miles in distance from the NLU Chicago campus.
Students granted the variance are instead required to take
HOS 491/492 Senior Business Planning Project I and II (4 credits each) in an online format.