Hospitality Management

The Hospitality Management program at Montana State University prepares students to become skilled professionals within the expanding local, regional, national and global hospitality industries. Students, choosing from three degree options (Food Enterprise, Lodging and Facilities Management, and Restaurant Management: Farm-to-Table) engage in an interdisciplinary and experiential curriculum. The curriculum draws from coursework in food and nutrition, culinary arts, business, and agriculture as well as hospitality-specific course work emphasizing sustainability and quality customer service across the hospitality industry. All options have practicum courses for skill development and field-based courses that integrate problem-based learning and service learning through community engagement. Additionally, all options include internships to ensure that graduates have sufficient practical experience to be prepared and competitive for job placement. 

Food Enterprise Option

Focusing on innovation and entrepreneurship in the food sector, the Food Enterprise option explores strategies for adding value to Montana’s specialty crops. Students learn about food science, small-scale processing, product development, marketing, and distribution. This option pulls together common themes often associated within existing value-added food enterprises -- sustainable practices, rural hospitality, and the integration of a farm-to-table philosophy.  Graduates will find employment with existing food processing and distribution companies, or as entrepreneurs launching value-added food enterprises. The curriculum includes course work in food processing, experimental foods, food safety and sanitation, sustainable food systems, food and nutrition, business and entrepreneurship, and overlaps with many courses offered within the Restaurant Management: Farm-to-Table option.  The Food Enterprise option also includes practicum course work related to food product development and a senior-level internship within the food enterprise sector. 

Students must receive a grade of "C" or higher in all required courses. 

Lodging and Facilities Management Option

Focusing on the management of hotel, lodging or other types of facilities, the Lodging and Facilities Management option includes course work specific to lodging operations, sustainability in the hospitality industry, rural hospitality, supervision and customer service, and event planning.  Utilizing existing course work in business, the option also includes food-centered classes that overlap with the Restaurant Management option.  Upon graduation, students will find employment across a wide variety of lodging options including independently owned and boutique hotels, chain and corporate-owned hotels, rural inns, B&Bs, and guest ranches.  They will also find opportunities within sports and recreation facilities, health centers, spas, private sports clubs or leagues, community recreation programs, and workplace or corporate health and fitness programs. Graduates may also choose an entrepreneurial path, launching their own lodging enterprise. This option also includes two internships, a sophomore level and a senior level, providing students with practical work experience before graduation.

Students must receive a grade of "C" or higher in all required courses. 

Restaurant Management: Farm-to-Table Option

Emphasizing farm-to-table and healthful cuisine, the Restaurant Management: Farm-to-Table option focuses on management of foodservice enterprises.  Graduates will find employment as foodservice and restaurant managers or as entrepreneurs launching their own restaurant or foodservice enterprise. This option is also tied to the provision of foodservices in healthcare facilities (hospitals, assisted living, and retirement homes) and other institutions such as schools, workplaces, colleges/universities, and more. The curriculum includes hospitality-specific courses and draws from courses in sustainable food systems, food and nutrition, culinary arts, and business. Practicum courses are in foodservice systems management, quantity food preparation, and hyperlocal food production at Towne’s Harvest Garden, MSU’s organic campus farm. This option also includes a restaurant/foodservice management internship in the senior year.

Students must receive a grade of "C" or higher in all required courses.