What It's All About
Students enrolled in the Hospitality Management program are educated in the operating functions and supervision of a variety of industry establishments such as restaurants, catering, event planning, hotels, casinos, and cruises. Advanced management skills are a highlight of our program and are learned through hands-on experience. Participants gain knowledge and skills through the operation of our student-run cafe and restaurant and are exposed to an array of career options in lodging and tourism with an emphasis on providing guest satisfaction.
Graduates from the hospitality management programs have a wide variety of career opportunities within their communities and across the globe within food service, lodging, gaming, and tourism segments.
Projected Job Growth
of current workers
44% high school diploma
32% some college
12% associate degree
6% bachelor's degree
Earnings, job growth and education levels noted are from the U.S. Bureau of Labor Statistics (National), and CareerOneStop/U.S. Department of Labor (Michigan).
Four year bachelor’s of science degree – hospitality management (120 credits)
In addition to the associate degree courses, students will have a choice between two industry-driven tracks. Both tracks provide expanded learning opportunities to develop specific skills relative to the student's chosen segment of the hospitality and tourism industry. Both tracks enhance the student's understanding of advanced management techniques, bar and beverage service, menu design and analysis, procurement, banquet service and exploration of current issues, all in a hands-on, student-focused environment.
Graduates of the hospitality management bachelor of science program are prepared for countless rewarding industry positions such as regional manager, executive chef, meetings, convention, and event planner, travel agent, director of front office, sales manager and more.
Two year associate of technology degree – hospitality management (60 credits)
This program prepares graduates to monitor compliance with health and fire regulations, monitor food preparation and presentation, investigate and resolve complaints, and coordinate assignments of personnel.
Graduates of the restaurant operations associate of technology program have a wide array of entry-level career options as assistant managers, supervisors, banquets sales coordinators, and more in hotels, restaurants, institutional food service operations, lodging facilities, catering services, and sales.
Hospitality Management Advisory Committee
Pat Black, Convention and Visitors Bureau
Leslie Cory, Northern Michigan University
Debra Orr, Orr Associates
Robin Holmes, Pioneer Inn
Chris Kibit, Northern Michigan University
Todd LaFave, F & B Director, Chip In's Casino & Resort
Yvonne Lee, Northern Michigan University
Nathan Mileski, Northern Michigan University (Senior Chef)
Deborah Pearce, Northern Michigan University
Dan Torres, Border Grill - Marquette