Contact  Norm Faiola, 315-443-2386.

Faculty Tim Barr, William Collins, Debra A. Connolly, Norm A. Faiola, Kimberly Johnson, Mary Ann P. Kiernan, Nancy M. Rissler, Sarah H. Short, Chris Uyehara

The B.S. degree program in hospitality and food servicemanagement requires the completion of at least 124 credits and incorporates studies in arts and sciences, management, and hospitality management. Management coursework includes accounting, organization and management, human resources management and labor relations, and marketing. Food and beverage management courses include quantity food preparation and service, cost control, purchasing, sanitation, and other professional courses.
    The hospitality and food service management program prepares students to assume management positions in hotels, resorts, independent and multi-unit restaurant operations, and other areas within the global hospitality industry.

Work Experience Requirement
Students are required to complete 800 hours of approved industry-related work experience and 100 hours of community service before graduation. Students with previous work experience may have up to 400 hours credited toward the requirement.

Lower-Division Requirements