One of the top ten programs in the United States, the University of South Carolina's Bachelor of Science in Hospitality Management combines business management, hospitality operations and real-world experience to prepare students for success in a wide range of career opportunities. Specialized knowledge in hotel, restaurant, club and theme park management are supported by a strong business foundation with classes such as accounting, economics, business law, communications and computer applications. The degree also includes dynamic electives so students can customize their education experience to match their personal and professional goals.
The Bachelor of Science in Hospitality Management degree requires a minimum of 120 credit hours and is accredited by the Accreditation Commission for Programs in Hospitality Management. The curriculum includes a strong business focus, diverse electives, professional development training and career-related work experience.
Students can choose a specialization in club management, which is endorsed by the Club Management Association of America.
Sample Course Overview
Foundations of tourism
Introduction to hospitality
Mathematics / statistics
Conference and meeting planning
Food and beverage production
International hotel management
Purchasing and controls
Festival planning and management
Hospitality / tourism electives
Hospitality / tourism internship
Literature / fine arts
Personnel organization and supervision
Principles of management
Principles of marketing
Professional development seminar
Resort development and management
Sustainable tourism planning
Hospitality / tourism analytics
Hospitality / tourism marketing
Hospitality management strategies
Tourism information technology
Wine and spirits in food service establishments
Every hospitality management major graduates with career-related work experiences, or internships, on their resume. This experience can be any job in the industry and can include responsibility in a managerial or supervisory position where student's gain leadership experience. The college provides dedicated internship directors, experienced faculty and corporate engagement resources to help students get the most out of opportunities to work with companies like Marriott, Hyatt, Hilton, Disney, and the PGA. Learn more about career-related internships here.
Experiential learning enriches education and creates valuable opportunities to discover new passions and build relationships. Students gain hands-on experience working PGA Tournaments, planning and implementing real weddings and going behind the scenes at some of the world’s best hotels, restaurants and amusement parks.
McCutchen House, the school’s student-run restaurant, serves the campus community and functions as a hospitality management laboratory where students learn to manage a full-service restaurant.
The J. Willard and Alice S. Marriott Foundation Culinary Laboratory, located in the Close-Hipp building, is a 2,000-square foot state-of-the-art commercial kitchen and technology-enhanced classroom providing students with dynamic hands-on experience to prepare for careers in event planning, restaurant management, hotel operations and more.
To learn more about applying for the Bachelor of Science in Hospitality Management, visit our Apply page.
- Students should be able to apply strategic management principles to identify hospitality industry problems and utilize analytical reasoning to formulate solutions.
- Students should be able to interpret, evaluate and explain general and industry-specific financial documents and trends.
- Students should be able to examine and apply current marketing techniques and principles related to the uniqueness of our industry.
- Students should be able to demonstrate effective management practices in an operational food and beverage environment.
- Students should be able to apply effective human resource strategies, inclusive of hiring, training and performance evaluations to service organizations’ cultures.
- Students should be able to evaluate service management strategies used to differentiate hospitality organizations.