Event Management Major, B.A.

General Information:

Bachelor of Arts

The Walter L. Green Chair of Hospitality Management was established in 1993. Funds for the chair were provided by a bequest from Mr. Green.

The Wanda Cain Chair of Hospitality Management was established in 2015. Funds for the chair were provided by a bequest from Mrs. Cain.

The mission of the hospitality management and culinary arts programs at College of the Ozarks is to serve the College and wider community through programs and activities that are developed, managed, and performed by hospitality management and culinary arts students and faculty who exemplify “citizens of Christ-like character who are well-educated, hard-working, and patriotic.”  The hospitality management and culinary arts program strives to be the academic program of choice for those interested in either the hospitality industries as a career path or in graduate study in the hospitality disciplines.

To achieve this mission, students in the hospitality management/culinary arts program will:

• successfully complete contemporary, multi-disciplined, and specialized courses of study, utilizing the unique learning laboratory environment of The Keeter Center (Academic);
• develop as professionals who demonstrate competence in stewardship and creativity and in the values and practices exemplified at The Keeter Center:
  • best practices in hospitality management, marketing, and operations;
  • best practices in workplace and food service safety;
  • culinary excellence (Vocational);
• be ethical, guest-focused, and self-directed by Christian principles and values, and sincerely practice hospitality as illustrated in the Bible and through the eyes of God (Christian);
• acknowledge, respect, and follow the patriotic vision portrayed by the College and the Founding Fathers of our country (Patriotic);
• develop as life-long learners who are effective communicators, globally aware, and fluent in the language and application of technology (Cultural).

Event Management Major: 49 credit hours

General Education Course Specified by Major:

• CSC 113 - Fundamentals of Computer Systems

Required Major Courses: 31 credit hours

• FCN 104 - Introductory Food Study
• HRM 103 - Introduction to the Hospitality Industry
• HRM 214 - Principles of Professional Cooking I
• HRM 263 - Banquet and Catering Operations
• HRM 303 - Hospitality Marketing and Sales
• HRM 353 - Managing Conventions and Group Business
• HRM 453 - Catering & Special Event Management
• HRM 463 - Hospitality Leadership and Supervision
• HRM 48V - Hospitality Industry Internship
    (5 credits hours)

Required Collateral Courses: 18 credit hours

• ACT 203 - Elementary Accounting I
• BUS 313 - Business Law I
• MKT 223 - Marketing
• SPC 203 - Interpersonal Communication
• SPC 313 - Business and Professional Speaking
• SPC 363 - Public Relations

Recommended Additional Courses:

• FCN 203 - Contemporary Nutrition
• HRM 314 - Principles of Professional Cooking II
• HRM 414 - Baking and Pastry
• HRM 473 - Advanced Event Management
• MKT 363 - Promotional Strategies

Note:

Students majoring in Hotel & Restaurant Management will complete four (4) semesters in the College work program at a workstation recommended by their HRM faculty advisor as appropriate to their major course of study. All workstation assignments are made by the Dean of Work Education.