This program can be completed in its entirety at 91²Ö¿â Ashtabula.
Ashtabula Campus Contact
Academic Advising
Enrollment Management & Student Services
Suite 110A Main Hall
Phone: 440-964-4217
Email: acadvising@kent.edu
This program can be completed in its entirety at 91²Ö¿â Ashtabula.
Academic Advising
Enrollment Management & Student Services
Suite 110A Main Hall
Phone: 440-964-4217
Email: acadvising@kent.edu
The Bachelor of Science in Hospitality and Event Management provides a comprehensive education in the planning, management and execution of events and hospitality services.
The Bachelor of Science degree in Hospitality and Event Management prepares leaders for the hospitality industry. The curriculum combines specialty classes in hospitality and business management, preparing graduates for well-compensated positions as managers in restaurants, hotels and resorts, cruise ships, amusement parks, destination marketing organizations, convention centers, country clubs and many more.
The Hospitality and Event Management major comprises three concentrations, each encompassing two of the following three focus areas. Students must choose one concentration that matches their interests and career preferences.
Applications to B.S. in Hospitality and Event Management at the Ashtabula Campus are not being accepted starting with the fall 2025 admission term.
The university affirmatively strives to provide educational opportunities and access to students with varied backgrounds, those with special talents and adult students who graduated from high school three or more years ago.
First-Year Students on the Kent Campus: First-year admission policy on the Kent Campus is selective. Admission decisions are based upon cumulative grade point average, strength of high school college preparatory curriculum and grade trends. Students not admissible to the Kent Campus may be administratively referred to one of the seven regional campuses to begin their college coursework. For more information, visit the .
First-Year Students on the Regional Campuses: First-year admission to 91²Ö¿â’s campuses at Ashtabula, East Liverpool, Geauga, Salem, Stark, Trumbull and Tuscarawas, as well as the Twinsburg Academic Center, is open to anyone with a high school diploma or its equivalent. For more information on admissions, contact the Regional Campuses admissions offices.
International Students: All international students must provide proof of English language proficiency (unless they meet specific exceptions) by earning a minimum 525 TOEFL score (71 on the Internet-based version), minimum 75 MELAB score, minimum 6.0 IELTS score or minimum 48 PTE Academic score, or by completing the ELS level 112 Intensive Program. For more information, visit the admissions website for international students.
Transfer Students: Students who have attended any other educational institution after graduating from high school must apply as undergraduate transfer students. For more information, visit the admissions website for transfer students.
Former Students: Former 91²Ö¿â students or graduates who have not attended another college or university since 91²Ö¿â may complete the reenrollment or reinstatement form on the University Registrar’s website.
Admission policies for undergraduate students may be found in the University Catalog's .
Some programs may require that students meet certain requirements before progressing through the program. For programs with progression requirements, the information is shown on the program's Coursework tab.
Current 91²Ö¿â and Transfer Students: Active 91²Ö¿â students who wish to change their major must have attempted a minimum 12 credit hours at 91²Ö¿â and earned a minimum 2.000 overall 91²Ö¿â GPA to be admitted. Students who have not attempted 12 credit hours at 91²Ö¿â will be evaluated for admission based on their high school GPA for new students or transfer GPA for transfer students. Transfer students who have not attempted 12 credit hours of college-level coursework at 91²Ö¿â and/or other institutions will be evaluated based on both their high school GPA and college GPA.
Graduates of this program will be able to:
Code | Title | Credit Hours |
---|---|---|
Major Requirements (courses count in major GPA) | ||
ACCT 23020 | INTRODUCTION TO FINANCIAL ACCOUNTING | 3 |
CIS 24053 | INTRODUCTION TO INFORMATION SYSTEMS AND DIGITAL TECHNOLOGIES | 3 |
HEM 13022 | SANITATION AND SAFETY PRINCIPLES AND PRACTICES | 3 |
HEM 13023 | FUNDAMENTALS OF FOOD PRODUCTION | 3 |
HEM 13024 | INTRODUCTION TO HOSPITALITY MANAGEMENT | 3 |
HEM 20040 | THE BUSINESS OF EVENT MANAGEMENT | 3 |
HEM 23030 | HOTEL OPERATIONS | 3 |
HEM 33020 | LEGAL ISSUES IN THE HOSPITALITY AND EVENT INDUSTRY | 3 |
HEM 33050 | PROFESSIONAL PRACTICE IN HOSPITALITY AND EVENT MANAGEMENT | 2 |
HEM 43027 | HOSPITALITY AND EVENT MANAGEMENT: HUMAN RESOURCE STRATEGIES (WIC) 1 | 3 |
HEM 43031 | LAYOUT AND DESIGN OF HOSPITALITY OPERATIONS | 3 |
HEM 43092 | PRACTICUM IN HOSPITALITY AND EVENT MANAGEMENT (ELR) 2 | 3 |
HEM 43099 | CAPSTONE: STRATEGIC HOSPITALITY AND EVENT MANAGEMENT (ELR) | 3 |
HRM 34180 | HUMAN RESOURCE MANAGEMENT | 3 |
MGMT 24163 | PRINCIPLES OF MANAGEMENT | 3 |
MKTG 25010 | PRINCIPLES OF MARKETING | 3 |
Additional Requirements (courses do not count in major GPA) | ||
COMM 15000 | INTRODUCTION TO HUMAN COMMUNICATION (KADL) | 3 |
ECON 22060 | PRINCIPLES OF MICROECONOMICS (KSS) | 3 |
ECON 22061 | PRINCIPLES OF MACROECONOMICS (KSS) | 3 |
NUTR 23511 | SCIENCE OF HUMAN NUTRITION (KBS) | 3 |
UC 10001 | FLASHES 101 | 1 |
Mathematics Elective, choose from the following: | 3 | |
MATH 10041 | INTRODUCTORY STATISTICS (KMCR) | |
or MATH 10040 | INTRODUCTORY STATISTICS PLUS (KMCR) | |
MATH 10051 | QUANTITATIVE REASONING (KMCR) | |
or MATH 10050 | QUANTITATIVE REASONING PLUS (KMCR) | |
MATH 11008 | EXPLORATIONS IN MODERN MATHEMATICS (KMCR) | |
MATH 11009 | MODELING ALGEBRA (KMCR) | |
or MATH 10772 | MODELING ALGEBRA PLUS (KMCR) | |
MATH 11010 | ALGEBRA FOR CALCULUS (KMCR) | |
or MATH 10675 | ALGEBRA FOR CALCULUS BOOST (KMCR) | |
or MATH 10775 | ALGEBRA FOR CALCULUS PLUS (KMCR) | |
MATH 11012 | INTUITIVE CALCULUS (KMCR) | |
MATH 11022 | TRIGONOMETRY (KMCR) | |
MATH 12002 | ANALYTIC GEOMETRY AND CALCULUS I (KMCR) | |
MATH 12011 | CALCULUS WITH PRECALCULUS I (KMCR) | |
MATH 12012 | CALCULUS WITH PRECALCULUS II (KMCR) | |
MATH 14001 | BASIC MATHEMATICAL CONCEPTS I (KMCR) | |
or MATH 10771 | BASIC MATHEMATICAL CONCEPTS I PLUS (KMCR) | |
MATH 14002 | BASIC MATHEMATICAL CONCEPTS II (KMCR) | |
6 | ||
9 | ||
3 | ||
3 | ||
Concentrations | ||
Choose from the following: | 36 | |
Minimum Total Credit Hours: | 120 |
A minimum C grade must be earned to fulfill the writing-intensive requirement.
A minimum 3 credit hours of practicum experience must be in one of both of the concentration focus areas. A maximum 6 credit hours of HEM 43092 may apply towards major requirements.
Code | Title | Credit Hours |
---|---|---|
Concentration Requirements (courses count in major GPA) | ||
HEM 20160 | SAFETY AND SECURITY RISK MANAGEMENT | 3 |
HEM 20201 | FOOD AND BEVERAGE MANAGEMENT | 3 |
HEM 43226 | FOOD AND BEVERAGE COST MANAGEMENT | 3 |
SPAD 45022 | EVENT PLANNING AND PRODUCTION | 3 |
Event Management Electives, choose from the following: | 9 | |
HEM 30110 | FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT | |
HEM 30120 | WEDDINGS AND SPECIAL EVENT PROTOCOL | |
HEM 33129 | CATERING AND BANQUET MANAGEMENT | |
HEM 33140 | CONVENTION SALES AND MANAGEMENT | |
HEM 43143 | HOSPITALITY MEETINGS AND EVENT MANAGEMENT | |
Food and Beverage Management Electives, choose from the following: | 9 | |
HEM 20250 | ADVANCED FOOD PRODUCTION | |
HEM 23212 | INTRODUCTORY FOOD SCIENCE | |
HEM 30280 | FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE | |
HEM 33145 | BAKING AND PASTRY FUNDAMENTALS | |
HEM 33270 | GLOBAL CUISINE | |
HEM 43231 | FOOD, WINE AND BEVERAGE PAIRING | |
Professional Electives, choose from the following: | 6 | |
HEM 23335 | HOSPITALITY EXPERIENCE MANAGEMENT | |
HEM 23336 | CLUB MANAGEMENT | |
HEM 37377 | CASINO MANAGEMENT AND GAMING OPERATIONS | |
HEM 43377 | REVENUE MANAGEMENT | |
HEM 43388 | LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY | |
RPTM 36060 | ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES | |
Minimum Total Credit Hours: | 36 |
Code | Title | Credit Hours |
---|---|---|
Concentration Requirements (courses count in major GPA) | ||
HEM 20160 | SAFETY AND SECURITY RISK MANAGEMENT | 3 |
HEM 43325 | HOSPITALITY MARKETING | 3 |
HEM 43329 | HOSPITALITY FINANCIAL POLICY | 3 |
SPAD 45022 | EVENT PLANNING AND PRODUCTION | 3 |
Event Management Electives, choose from the following: | 9 | |
HEM 30110 | FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT | |
HEM 30120 | WEDDINGS AND SPECIAL EVENT PROTOCOL | |
HEM 33129 | CATERING AND BANQUET MANAGEMENT | |
HEM 33140 | CONVENTION SALES AND MANAGEMENT | |
HEM 43143 | HOSPITALITY MEETINGS AND EVENT MANAGEMENT | |
Hotel and Resort Management Electives, choose from the following: | 9 | |
HEM 23335 | HOSPITALITY EXPERIENCE MANAGEMENT | |
HEM 23336 | CLUB MANAGEMENT | |
HEM 37377 | CASINO MANAGEMENT AND GAMING OPERATIONS | |
HEM 43377 | REVENUE MANAGEMENT | |
HEM 43388 | LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY | |
Professional Electives, choose from the following: | 6 | |
HEM 20250 | ADVANCED FOOD PRODUCTION | |
HEM 23212 | INTRODUCTORY FOOD SCIENCE | |
HEM 30280 | FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE | |
HEM 33145 | BAKING AND PASTRY FUNDAMENTALS | |
HEM 33270 | GLOBAL CUISINE | |
HEM 43231 | FOOD, WINE AND BEVERAGE PAIRING | |
RPTM 36060 | ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES | |
Minimum Total Credit Hours: | 36 |
Code | Title | Credit Hours |
---|---|---|
Concentration Requirements (courses count in major GPA) | ||
HEM 20201 | FOOD AND BEVERAGE MANAGEMENT | 3 |
HEM 43325 | HOSPITALITY MARKETING | 3 |
HEM 43226 | FOOD AND BEVERAGE COST MANAGEMENT | 3 |
HEM 43329 | HOSPITALITY FINANCIAL POLICY | 3 |
Food and Beverage Management Electives, choose from the following: | 9 | |
HEM 20250 | ADVANCED FOOD PRODUCTION | |
HEM 23212 | INTRODUCTORY FOOD SCIENCE | |
HEM 30280 | FUNDAMENTALS OF FOOD AND BEVERAGE SERVICE | |
HEM 33145 | BAKING AND PASTRY FUNDAMENTALS | |
HEM 33270 | GLOBAL CUISINE | |
HEM 43231 | FOOD, WINE AND BEVERAGE PAIRING | |
Hotel and Resort Management Electives, choose from the following: | 9 | |
HEM 23335 | HOSPITALITY EXPERIENCE MANAGEMENT | |
HEM 23336 | CLUB MANAGEMENT | |
HEM 37377 | CASINO MANAGEMENT AND GAMING OPERATIONS | |
HEM 43377 | REVENUE MANAGEMENT | |
HEM 43388 | LEADERSHIP AND ORGANIZATIONAL BEHAVIOR IN THE HOSPITALITY INDUSTRY | |
Professional Electives, choose from the following: | 6 | |
HEM 30110 | FUNDRAISING AND PHILANTHROPIC EVENT MANAGEMENT | |
HEM 30120 | WEDDINGS AND SPECIAL EVENT PROTOCOL | |
HEM 33129 | CATERING AND BANQUET MANAGEMENT | |
HEM 33140 | CONVENTION SALES AND MANAGEMENT | |
HEM 43143 | HOSPITALITY MEETINGS AND EVENT MANAGEMENT | |
RPTM 36060 | ENTREPRENEURIAL APPROACHES TO LEISURE AND HOSPITALITY SERVICES | |
Minimum Total Credit Hours: | 36 |
Students must complete 400 hours of industry experience prior to taking HEM 33050 and HEM 43092.
Minimum Major GPA | Minimum Overall GPA |
---|---|
2.250 | 2.000 |
This roadmap is a recommended semester-by-semester plan of study for this major. However, courses designated as critical (!) must be completed in the semester listed to ensure a timely graduation.
Semester One | Credits | |
---|---|---|
HEM 13022 | SANITATION AND SAFETY PRINCIPLES AND PRACTICES | 3 |
HEM 13024 | INTRODUCTION TO HOSPITALITY MANAGEMENT | 3 |
UC 10001 | FLASHES 101 | 1 |
Kent Core Requirement | 3 | |
Kent Core Requirement | 3 | |
Kent Core Requirement | 3 | |
Credit Hours | 16 | |
Semester Two | ||
CIS 24053 | INTRODUCTION TO INFORMATION SYSTEMS AND DIGITAL TECHNOLOGIES | 3 |
HEM 13023 | FUNDAMENTALS OF FOOD PRODUCTION | 3 |
NUTR 23511 | SCIENCE OF HUMAN NUTRITION (KBS) | 3 |
Mathematics Elective | 3 | |
Kent Core Requirement | 3 | |
Credit Hours | 15 | |
Semester Three | ||
ACCT 23020 | INTRODUCTION TO FINANCIAL ACCOUNTING | 3 |
COMM 15000 | INTRODUCTION TO HUMAN COMMUNICATION (KADL) | 3 |
ECON 22060 | PRINCIPLES OF MICROECONOMICS (KSS) | 3 |
HEM 23030 | HOTEL OPERATIONS | 3 |
Kent Core Requirement | 3 | |
Credit Hours | 15 | |
Semester Four | ||
HEM 20040 | THE BUSINESS OF EVENT MANAGEMENT | 3 |
MGMT 24163 | PRINCIPLES OF MANAGEMENT | 3 |
MKTG 25010 | PRINCIPLES OF MARKETING | 3 |
Kent Core Requirement | 3 | |
Kent Core Requirement | 3 | |
Credit Hours | 15 | |
Semester Five | ||
ECON 22061 | PRINCIPLES OF MACROECONOMICS (KSS) | 3 |
HEM 33050 | PROFESSIONAL PRACTICE IN HOSPITALITY AND EVENT MANAGEMENT | 2 |
HRM 34180 | HUMAN RESOURCE MANAGEMENT | 3 |
Concentration Requirements | 6 | |
Credit Hours | 14 | |
Semester Six | ||
HEM 33020 | LEGAL ISSUES IN THE HOSPITALITY AND EVENT INDUSTRY | 3 |
HEM 43027 | HOSPITALITY AND EVENT MANAGEMENT: HUMAN RESOURCE STRATEGIES (WIC) | 3 |
HEM 43031 | LAYOUT AND DESIGN OF HOSPITALITY OPERATIONS | 3 |
Concentration Requirement | 3 | |
Concentration Elective | 3 | |
Credit Hours | 15 | |
Third Summer Term | ||
HEM 43092 | PRACTICUM IN HOSPITALITY AND EVENT MANAGEMENT (ELR) | 3 |
Credit Hours | 3 | |
Semester Seven | ||
Concentration Requirement | 3 | |
Concentration Electives | 6 | |
Professional Elective | 3 | |
Credit Hours | 12 | |
Semester Eight | ||
HEM 43099 | CAPSTONE: STRATEGIC HOSPITALITY AND EVENT MANAGEMENT (ELR) | 3 |
Concentration Electives | 9 | |
Professional Elective | 3 | |
Credit Hours | 15 | |
Minimum Total Credit Hours: | 120 |
* Applications to B.S. in Hospitality and Event Management at the Ashtabula Campus are not being accepted starting with the fall 2025 admission term.
Accreditation Commission for Programs in Hospitality Administration
91²Ö¿â at Ashtabula offers two 100 percent online certificates in Hospitality Management and Event Management. The certificate programs can be completed in as little as two semesters.
The certification will cover a wide range of aspects associated with the hospitality industry, including management technology, food production, operations, casino and club management, legal issues, professional practices and more. It will prepare graduates to assume leadership roles within the industry.
The certification covers many of those same topics, but also focuses on business practices, catering and banquet management, weddings and ceremonies and fundraising events. Graduates will be expected to fully participate in planning and executing different types of events.
Both certificates articulate into 91²Ö¿â's bachelor's degree program.
Those who complete the Bachelor of Science degree in Hospitality and Event Management at 91²Ö¿â can benefit from varied career opportunities in the hospitality, event and tourism industries.
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number of jobs
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potential earnings
8.8%
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5,100
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-11.7%
decline
57,200
number of jobs
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7.8%
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138,600
number of jobs
$51,560
potential earnings
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