The B.B.A. in Hospitality Administration program provides a well-integrated curriculum incorporating courses in the arts, sciences, general business and hospitality that prepare students for management positions in the hospitality industry.
While the core coursework equips students with a general knowledge of the field, specialized elective courses and work study experiences allow students to gain insight regarding smaller industry segments.
Georgia State’s undergraduate catalog lists the required coursework for the program as well as a suggested schedule of study.
This program is part of Robinson’s Cecil B. Day School of Hospitality Administration.
We take pride in exposing students to the real world so their learning expands beyond textbooks.
Experiential components of the B.B.A. in Hospitality Administration program include:
Hospitality Field Experience (HADM 4900)
The School of Hospitality Administration prides itself in producing graduates who are prepared for the industry. We require all students to accrue hospitality field experience prior to graduation. Positions pursued as part of HADM 4900 can be part-time or full-time and can involve more than one position.
Students are advised to gain hospitality field experience in the industry segment that they plan to work in after graduation. For example, if you are planning to be an event manager after graduation, do not work throughout school exclusively as a restaurant server.
Students must finish 400 hours of industry work experience and complete a portfolio highlighting their learning experiences.
HADM 4900 requires 400 “units” of hospitality field experience. If you are a manager or supervisor, you will receive more credit for hours worked involving one credit for every hour worked. Therefore, you would need to work 400 hours. You also can earn one credit per hour for a structured internship program. Structured internship programs typically provide students with the opportunity to work in more than one position and/or department. The employer also supplements the work experience with professional development opportunities.
|Position description:||Unit credit for each hour worked:||Equates to this number of hours worked:|
|Hourly position with no supervisory duties||.7 units for each hour worked||572 hours|
|Hourly position with limited supervisory duties such as training||.8 units for each hour worked||500 hours|
|Hourly position with several supervisory duties such as training, scheduling, ordering||.9 units for each hour worked||445 hours|
|Full supervisor or manager||1.0 units for each hour||400 hours|
Disney World offers a structured internship program. Although a student typically stays in the same position throughout the time, there are weekly educational programs provided. ARAMARK at Turner Field offers a summer program where students do rotations and are included in training sessions, managers’ meetings, etc. The International Woodworking Fair (IWF) offers a shorter program that involves working during the IWF event in Atlanta. There are numerous other internships, but these three provide an example of how “internship” programs can vary.
That work may count — depending on when and what type of position was involved. If a student has worked in a supervisory or management-level position prior to coming to school, 50% of those work hours can count toward the field experience requirement if the position was held within the last three years.
We want graduates to have marketable and impressive resumes. If an individual has not worked in the industry for the last three to five years, more recent work experience is vitally needed.
If you need to know if prior field experience will count, email Dr. Cannon and provide the position(s) held, dates, hours worked, and job descriptions or a break-down of job duties.
The field experience portfolio has three main components:
- An analysis of your hospitality field experience
- An evaluation from at least a current or recent supervisor or manager (which is mailed directly to Dr. Cannon)
- Proof of your hours worked, through a year-end paycheck stub (if hours are included) or a letter from the HR department or top management indicating the hours worked
The field experience portfolio can be a valuable tool as you are in the job search process. Employers are increasingly requesting that applicants provide work portfolios.
Restaurant and Food Service Management (HADM 3420)
Students analyze the needs for a new restaurant concept and make recommendations to owners for menu and service approaches.
Hospitality Management Practicum (HADM 4990)
Students develop a hospitality service training course for a major hotel brand that hires underemployed and homeless individuals through community agencies.
Hospitality Financial Analysis (HADM 4100)
Upon successful completion of an exam, students earn a Certification in Hotel Industry Analytics, a designation sponsored by industry organizations including the American Hotel & Lodging Association.
Principles of Food Production (HADM 3401) and Food Production Lab (HADM 3402)
This hands-on course involves a food lab experience in the School of Hospitality Administration’s Culinary Learning Center. Students become certified in food safety and sanitation and learn about different cuisines, cooking techniques and technological advances in quantity-food production.
Event Management (HADM 3600)
Students design on- and off-campus events such as pre-basketball game student fairs with contests and food; freshmen move-in welcomes; open houses that familiarize students with the School of Hospitality Administration’s courses and student organizations as well as possible careers; and Georgia State University-sponsored events that can be used for work study credit.
Please note: while every section of the above courses might not include exactly the above projects, faculty incorporate real-world learning into the curriculum.