On-Point Academics Plus Hands-On Experience

The Bob Billingslea School of Hospitality Management (BBSHM) blends classroom training with a series of opportunities for hands-on experience and ways to develop your professionalism that will truly make you a world-leading professional.

Explore Our Degree Programs

The Bachelor of Science in Hospitality Management degree includes core and elective courses that are aligned with current industry demands and changing trends. It provides students with a solid foundation on which to build a career, grounded in our code of professionalism. The vertical curriculum is designed to prepare students to become the next generation of hospitality leaders in the fast-paced hospitality industry. The 123 credit-hour degree includes two mandatory internships, applying what you learn in the real world.

In the Event & Entertainment Management concentration, you’ll develop a broad skill set to successfully manage events from concept to operation, including weddings, fairs, trade shows, festivals, entertainment and sporting events, clubs, conventions, conferences, meetings, and trade shows. You’ll get leadership-level development in all facets of event and entertainment management, including risk management, marketing, finance, communication, critical thinking, problem-solving, teamwork, and logistics. The concentration Vertical Curriculum (EEMC) includes innovative technologies and emerging trends in the industry.

The Bachelor of Science in Hospitality Management - Culinary Innovations and Food Service Management concentration provides you with operational and managerial skills to plan, supervise, and manage food and beverage preparation, service operations, restaurant facilities, and catering services. Practical application of cooking theories and principles are stressed in conjunction with supplemental classroom knowledge. Courses include The Art of Food Presentation, Banquet and Catering Service, Catering Service, Exploring International Cuisine, Culinary Management Capstone, Advanced Food Planning, and Preparation and Sanitation and Safety.

Professional Skills and Professional Presence

Developing your skills and presence as a professional is part of how you become a standout -- and a leader -- in the hospitality industry. BBSHM programs are geared toward shaping your professionalism to industry-leading standards.

BBHSM produces true hospitality management professionals, graduates who are equipped with the tools, skills, attitude, and attributes that drive the character and fiber of success.

The BBHSM Professional Development program is an integral component of the Hospitality Management curriculum and is taught in every semester. The courses emphasize and promote the pillars of the Hospitality Management Code of Professionalism: attitude, self – presentation, preparation, and self-conduct.

The courses include topics such as self-management, personal branding, transformational and behavioral leadership, emotional intelligence, communication skills, social media management, business and professional etiquette and netiquette, the professional me, stress management, goal-setting, balancing work and college, self-productivity, career readiness, and more. A speaker series brings in working professionals to complement the curriculum.

BBHSM produces true hospitality management professionals, graduates who are equipped with the tools, skills, attitude, and attributes that drive the character and fiber of success.

The BBHSM Professional Development program is an integral component of the Hospitality Management curriculum and is taught in every semester. The courses emphasize and promote the pillars of the Hospitality Management Code of Professionalism: attitude, self – presentation, preparation, and self-conduct.

The courses include topics such as self-management, personal branding, transformational and behavioral leadership, emotional intelligence, communication skills, social media management, business and professional etiquette and netiquette, the professional me, stress management, goal-setting, balancing work and college, self-productivity, career readiness, and more. A speaker series brings in working professionals to complement the curriculum.

You can get realistic and hands-on experience at the School’s own restaurant – Cub Paradise. Students plan and price menus, develop themes, create production sheets, recruit and manage staff, engage in the purchasing of supplies, maintain inventory, prepare and serve menus, set -up and breakdown the restaurant, complete weekly evaluations, and engage in debriefing sessions. It’s a great experience-builder.

BBSHM’s Annual Industry Day brings professionals from the hospitality industry together with BBHSM students for a day of workshops, speakers and a career fair. It’s an outstanding opportunity to learn about the field and to connect with prospective employers. The event is driven by student interests and needs – planned by is a student committee and steered by faculty members.

Student organizations are a great way to exchange ideas, learn more about the industry and build networks. BBSHM students have the opportunity to participate in two hospitality-related national organizations.

The National Society of Minorities in Hospitality (NSMH) is the leading professional organization for minority hospitality students that focuses on diversity and multiculturalism, as well as the career development of its student members. Bethune-Cookman University has an active chapter lead by a dynamic executive board, who represent the student body at the regional and national levels. For more information on how to become a member, please contact the chapter’s advisor Dr. White-McNeil, mcneila@cookman.edu.

The Eta Sigma Delta (ESD) International Hospitality Management Honor Society recognizes scholarship, service, professionalism, and leadership among hospitality and tourism students worldwide. ESD offers a network of peers, advisors, educators, and industry partners to assist in charting careers. ESD members are leaders and role models within their programs.

There are over 90 active ESD chapters, including at Bethune-Cookman University. ESD operates with guidance from the International Council on Hotel, Restaurant, and Institutional Education (ICHRIE). Students with a minimum GPA of 3.0 are invited to become members of ESD after completing 50% of the hospitality management program.

What is professionalism and leadership? Our code of professionalism spells it out.

Attitude

Our attitude will:

  • Demonstrate commitment to learning about Bethune-Cookman University and the hospitality industry.
  • Consistently display a professional image.
  • Convey vigor, passion, and enthusiasm for hospitality.
  • Project individual personalities without compromising the professional image and integrity of our school.
  • Embrace respect for self and others.

Self – Presentation

We will:

  • Mirror a professional image in the way we attire ourselves. We will dress professionally for Professional Development classes, business classes, upper-level management classes, recruiting events, and all school and university professional-related events such as guest speaker series, alumni day of service, and field trips.
  • Attain and uphold the standards of the business environment.
  • Reflect proper grooming and good personal hygiene.  

Preparation

We will:

  • Accomplish positive learning experiences by reading course materials, reviewing past lessons, and utilizing the academic resources before attending classes.
  • Enhance our learning experiences and make good impressions on our industry partners, guest speakers, alumni, and recruiters by thoroughly researching the companies and individuals prior to any interaction.
  • Proactively prepare for interviews and engage in meaningful dialogue prior to initiating career applications. 

Self – Conduct

We will:

  • Exhibit respect, appropriate demeanor, proper etiquette and netiquette at all times.
  •  Be accountable to ourselves, our colleagues, our faculty, our administration, our school, and our institution for our conduct.
  • Model proper conduct and practice professional greetings when conversing and interacting with industry professionals, administrators, faculty, staff, alumni, and recruiters.
  • Practice appropriate conduct when writing emails to industry professionals, administrators, faculty, staff, alumni, recruiters, prospective employers, and all others.

Our Resolution

Be it resolved that through professionalism, we will ‘stand out from the crowd’ and make a difference in our school, institution, local community, and our industry both individually and collectively. We will walk, speak, and act with dignity, pride, and confidence. By upholding the pillars of the B-CU Hospitality Management Code of Professionalism, we will capitalize on opportunities, make connections, and form relationships to increase our opportunities and integrity of our school.

 

Student Support

Our team will support you every step of the way:

The Hospitality Management Anchor (HMA) connects the freshmen, sophomore, junior, and senior hospitality management students to each other, and to their environment, making the process of persistence to graduation more manageable.  HMA’s theme is, ‘No One is an Island, No One Stands Alone.’

All Hospitality Management freshmen and sophomore students are mentored by junior and senior students. Some sophomores, juniors, and seniors are paired with buddies. HMA hosts bi-monthly fellowship brunches that are sponsored by our supportive and dedicated industry partners, including Red Lobster, Sodexo, Elite Hospitality, Papa John’s, Waffle House, Hardrock Hotel, PRM, Hilton Daytona Resort to name a few.

BBSHM also has a dedicated student advisory team who provide peer to peer mentorship to complement the faculty /staff advising to ensure that you get the advice, support and attention that will help you navigate your way through the program.