Hospitality Management

Program Level: Degrees, Certificates
Department: Tourism, Hospitality and Culinary Arts
Institute: Business & Entrepreneurship
College: SPC

What is the Hospitality Management program?

The Hospitality Management program emphasizes the management skills needed for individuals wanting to advance as management team members in the lodging and food industries. Special attention is given to background studies in economics and accounting which complements the operations-level studies in restaurant and lodging operations.

What will I learn?

The competencies needed to be successfully employed in the hospitality management industry. 

What can I do with this course of study?

Students earning a degree in Hospitality Management can explore career options across the industry.  Opportunities exist in Lodging, Restaurants, Managed Services, Airlines, Cruise Ships, Theme Parks/Attractions, Gaming, Special Events, Car Rental, Rail, and Clubs.

Some of the roles available to the well-prepared graduate include General Manager, Director of Sales and Marketing, Director of Operations, Sales Manager, and Theme Park Manager.

 The tourism industry has an estimated $19 billion impact on San Antonio's economy.

What's special about the program?

The Hospitality Management program prepares students for careers in the visitor and hospitality industries that are vital to the San Antonio and South Texas economy. The industry has grown handsomely in the recent past and is currently the city's second-largest industry. Approximately 8 million people visit San Antonio per year, and the tourism industry has an estimated $19 billion impact on the city's economy.

Program Accreditation, Licensure and Information

Hospitality Management Program Learning Outcomes 

  • Upon graduation, students will be able to correctly identify the various hospitality industry segments and describe how all segments work together for the success of the industry 
  • Students will increase their visibility and practice networking skills through attending a minimum of two volunteering opportunities with hospitality industry organizations 
  • Students will demonstrate mastery of hospitality skills through various scenarios in a hands-on learning environment at a hotel property. Students will identify ethical dilemmas encountered on the job and provide evidence of an ability to make sound ethical decisions 

Rooms Division 

  • Students will describe the four stages of the guest cycle and the important roles and functions of the front office and housekeeping departments in each stage 
  • Students will identify various reservation methods and describe the impact of specific methods on hotel revenue 
  • Students will accurately describe the steps to clean a guestroom and identify areas most prone to mistakes 

Sales and Marketing 

  • Students will identify and describe various aspects of large group meetings including; registration, room blocks, security, setting up exhibits and post-convention meetings 
  • Students will be able to explain the 4 P’s of marketing as they relate to the hospitality industry 
  • Students will describe the major components of on-premise and off-premise special events including F&B, entertainment, rentals, and labor

Food and Beverage 

  • Students will calculate food, beverage, and labor costs and identify operation costs as fixed, variable, or semi-variable 
  • Students will identify critical control points in food preparation and prepare a HACCP for potentially hazardous ingredients 
  • Students will demonstrate basic food preparation skills including knife skills, cooking methods, and sauce making 
  • Students will work in a team to prepare and serve a four-course meal focusing on timing and flow of service 

Human Resources 

  • Students will identify and explain basic legal principles that govern the hospitality industry 
  • Students will describe the major functions of management and the various roles the manager play in the success of the organization 
  • Students will recall appropriate interview questions and identify those prohibited by law  


  • Students will be able to analyze and interpret, standard industry financial reports including P&L and Income Statements 
  • Upon graduation, students will be able to identify and calculate key performance indicators including occupancy percentage, ADR and RevPAR. Using these KPI’s, students will analyze the STAR to determine performance compared to the comp set 


  • Students will be able to describe the role of the maintenance team and how it contributes to the success of the operation 
  • Students will identify how technology is used in hospitality facilities 
  • Students will recognize areas of the hotel that have the largest impact on the environment and describe how to balance the needs of the guests with concerns for the environment 
Program Statistics
  • Graduates 
    • 2017-2018
    • 2016-2017
  • Employment Rate 
    • 2016-2017
    • 2015-2016

Contact Information

Department Chair:
Frank Salinas, CCC, CCE, M.Ed
MLK Tourism, Hospitality and Culinary Arts (THCA) Building, 318A
Program Director:
David Uminski 
MLK Tourism, Hospitality and Culinary Arts (THCA) Building, 308