About The Program
Hospitality Foodservice and Hotel Management is offered as a Bachelor of Science degree in the Department of Family and Consumer Sciences at California State University, Long Beach. It is designed to prepare students with the necessary background and expertise to excel as managers and leaders in the restaurant, foodservice, hotel, and lodging industries. The program provides a broad-based foundation in both academic and professional courses and includes hands-on practical experience.
The HFHM program at CSULB is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA), a specialized accrediting body.
Student and Professional Involvement
The Hospitality Foodservice and Hotel Management program offers students the option to participate in various professional and extracurricular activities and provides many opportunities for work experience and job placement in the surrounding area. Various internships, students clubs, and guest speakers provide students with assistance in obtaining knowledge about the many varied careers in foodservice and hotel management. Activities include networking, guest lectures, attending professional meetings, and touring various industry sites, such as hotels, restaurants, catering operations, etc.
Those who graduate in this option will find excellent employment opportunities in their profession. Graduates with this major can find work as a restaurant manager, hotel manager, catering director, food and beverage director, foodservice manager in a college, university, or corporate setting, manager in a motel or bed and breakfast facility, healthcare hospitality foodservice director, school foodservice director, club manager, meeting planner, manager in senior nutrition programs, stadiums or amusement parks, or as a food purchaser or broker. Obtaining experience in the industry helps create a competitive advantage and aids in more rapid advancement.
Course of Study
To receive a B.S. degree in Hospitality Foodservice and Hotel Management, students must complete a minimum of 120 units (including general education) and can focus their education in one of the following major concentrations:
(A) Hotel & Lodging , or
(B) Restaurant & Foodservice , or
(C) Hotel, Food & Beverage
Major requirements include classes such as:
Intro to Hospitality Foodservice & Hotel Management
Applied Foodservice Sanitation
Principles of Food Preparation
Global Issues in Hotel/Restaurant Management
Food Production and Service
Legal Issues in Foodservice/Hotel Operations
Hotel and Lodging Management
Hotel/Restaurant Information Technology
Customer Service Management
Cost Control in Foodservice/Hotel Operations
Foodservice/Hotel Financial Management
Field Studies in Foodservice and Hotels
Meeting Planning in Hotels and Restaurants
Hotel & Lodging Property Management
To allow students to develop individual interests and talents, 8 units of additional coursework are chosen from the following areas: Foods and Nutrition, Travel and Tourism, Business Management, Family and Consumer Sciences. Students can refer to the catalog and should meet with an advisor to determine specific graduation requirements.
All students complete 800 hours of approved work experience plus an internship.