Programs of Study
Combining real-world professional experience with high quality business curriculum, the Carson College of Business builds business leaders of tomorrow.
Undergraduate
Learn to deliver superior experiences and services to your clients. Whether you manage a hotel, food and beverage operation, own a restaurant, or plan weddings and conferences, your degree will equip you with the skills you need for a rewarding career in hospitality.
An Aging Business Management degree focuses on preparing individuals to navigate the complexities of managing facilities and services tailored to the needs of elderly residents
Uncork your potential and cultivate a thriving career in the vibrant world of wine and beverage business management by immersing yourself in a degree program that blends passion, industry expertise, and entrepreneurial skills for a truly intoxicating future.
Graduate
A PhD in Business Administration with a concentration in Hospitality and Tourism Management offers many advantages in today’s competitive job market. The degree provides comprehensive knowledge and specialized skills in areas crucial to the industry, such as strategic planning, marketing, operations, and financial management.
Online MBA and Executive MBA programs benefit from an experience specifically designed for you to learn from anywhere in the world.
Research
Every faculty member in the department has published research findings in the most respected journal in his or her field.
Information
Office hours: M–F, 8:00–12:00 a.m., 1:00–5:00 p.m.
Testimonials
A series of international experiences and internships with Four Seasons and Jackson Hole inspired me to pursue dual degrees in hospitality business management and Spanish that led to my career in hospitality. My trip to San Miguel de Allende, Mexico, gave me a taste of traditional Mexican hospitality, as well as my first luxury resort experience. Carson College study abroad programs to Dubai and Switzerland rounded out my vision for my career. In Dubai, I encountered extreme luxury and innovation, including a visit to the iconic Burj Al Arab. I attended César Ritz Colleges in Brig, Switzerland, where I met and networked with peers from around the world that helped me hone my professional edge. These experiences, combined with working in the Carson College’s Marriott Hospitality Culinary Innovation Center, gave me the practical skills and knowledge to excel at any level of the industry—and all of it was made possible because of the support and mentorship I received from the college. Having these blended experiences has been so impactful to my work. I get to wear the hats of each pillar a little bit differently every day, but I definitely still think about all of those experiences.
– Mary Russell
’25 Hospitality Business Management
Assistant food and beverage manager, Auberge’s Bishop’s Lodge
Santa Fe, New Mexico
Prior to working for Carson College of Business Catering Services, my experience was focused on front-of-house operations for a high-end restaurant. I knew I wanted to gain more first-hand experience with catering and events since I was minoring in event management. I had spoken to peers who were currently working for CCB catering and Assistant Professor Jessica Murray about applying, and they all encouraged me to pursue my interest in the program. When I worked for CCB catering, I maintained a position in the front of house operations by assisting with setup and take down of floorplans. I provided food and beverage services and aided guests in their various requests. One of the unique aspects of CCB catering is that you can try out various positions to find what fits best for you and apply that to your future career endeavors. This program also provides great opportunities beyond the classroom to meet people with similar career interests for future networking. I thank CCB catering for allowing me to identify this career interest prior to entering the full-time job market.
– Meggie Kistler
’25 Hospitality Business Management
Event coordinator, El Gaucho Vancouver restaurant
Vancouver, Washington
I became involved with catering after my sophomore year. I had joined Jessica Murray, assistant professor of hospitality, on a study abroad in Florence, Italy. She and many of the other students on the trip told me about the great opportunities with hospitality catering and the practical, hands-on experience. I learned about setting and working high-end events, proper service, wine and food pairings, and so much more. Chef Morgan taught me a lot about all of these and even more about cooking and kitchen practices. My favorite part about working with catering was the various networking opportunities that it gave me. I felt like I was more involved in the university every time I went to work. The most challenging thing was holding up the high standards that are expected of high-end events. Keeping these standards taught me discipline and consistency. I am currently in training for a management position with Hillstone restaurant group, and all my experiences with catering and the hospitality school are being utilized to maximize my effectiveness and further develop my skills and knowledge.
Possible Careers
Casino Operations Manager
Food & Beverage Director
General Manager
Hotel/Resort Manager
Meeting, Convention, Event Planner
Sales Manager
Employers
News
Department Chair
James Harbour
Director, Associate Professor (Career Track), and Don Smith Distinguished Professor
