B.S. in Hospitality Management, Sustainable Hospitality Option

The undergraduate Bachelor of Science in Hospitality Management, Sustainable Hospitality option stands out for its deep connection to Montana's communities and landscapes. The program emphasizes the role of hospitality as a community-centered profession, explores the balance between profitability and stewardship by studying sustainable and regenerative business models as well as local economic strategies, and focuses on sustainable food systems, waste reduction, and resource-efficient operations. It equips students with the skills needed to thrive in the diverse local, regional, national, and global hospitality industries. 

For more information about the Hospitality Management, Sustainable Hospitality major, visit the Department of Food Systems, Nutrition, & Kinesiology program page. 

Program Learning Outcomes

• Have problem solving skills. ; This will be demonstrated in experiential coursework, internships, and in team projects in upper division coursework.
• Have practical skills. ; For example, students will know how to produce, distribute, and market food in addition to skills specific to a chosen career path, and have an appreciation for the importance of service learning.
• Be capable of critical thinking. ; For example, students will evaluate scientific and popular literature, generate investigative questions, understand implications of current events, evaluate sources of information for accuracy and bias, apply current scientific information to research projects, and understand power relationships in the dissemination of knowledge.
• Be effective communicators. ; Students will develop effective oral communication skills, effective written communication skills, and develop effective and professional nonverbal communication skills.
• Have developed skills related to professionalism and customer service, core hospitality values, and demonstrate the capacity to make choices and act in a society framework. ; Students will learn how to advocate a position, be empowered and confident, will be entrepreneurial, be able to identify their own values, and act like professionals.
• Have a body of knowledge related to hospitality concepts. ; Concepts include food safety and sanitation, culinary fundamentals, financial management, organizational management, customer service, facilities management, and sustainability elements in the hospitality sector.