School of Hospitality Management and the Culinary Arts

Bachelor’s Degree in Hospitality Management

Degree Type
  • Bachelor of Business Administration (BBA)
Study Options
  • On Campus
  • Online
  • Hybrid

Hospitality Management

The Bachelor of Business Administration degree in Hospitality Management is a rigorous program that covers all aspects of management in the hospitality industry. Graduates are prepared to enter a wide range of management positions in the lodging, food and beverage, event management, and tourism industries. The ACPHA-accredited program contains a comprehensive business management curriculum that is hospitality industry specific, with a strong emphasis on communication skills. Students are exposed to various sectors within the field through internships, theory, case studies, group projects, and a broad selection of electives that provide valuable insights into operations and often lead to clear career paths upon graduation. Graduates aspire to positions of progressive responsibility within leading properties or enter into graduate programs in the same field. The degree program offers two specializations that students may choose, one in Culinary Management and the other in Tourism and Destination Management.

Mission of the Program

The mission for the School of Hospitality Management and the Culinary Institute of New York is to prepare graduates that are hospitality operations-ready to make an impact in the industry. We are committed to delivering theoretical and hands-on, personalized education that quickly adapts to changing industry demands, which is necessary today, and promotes lifelong learning to ensure our graduates will excel and maximize their individual potential in a competitive global workforce. 

The Curriculum

Pride. Passion. Professionalism. Those principles are the hallmarks of our program in hospitality management and the culinary arts, and your professors embody those ideals.  Coursework includes essential classes in accounting, management and leadership, plus the option to specialize in either tourism management or culinary management.

  • 120 credits
  • Classes on campus, online, or a combination of both
  • Nationally recognized, highly selective program
  • Focus on Culinary Management or Tourism and Destination Management
  • Excellent internship opportunities
See the Curriculum

Program Profile

Program Enrollment – Major  3 Years Ago
2018-19		 2 Years Ago
2019-2020		 1 Year Ago
2020-2021
Number of Students 358 313 246
Number of Graduates1 102 117 88
Student/Faculty Ratio2 231:1 191:1 194:1
Retention Rate % – Freshmen to Sophomore (for all Programs) 87% 77% 74%
% Students employed in the hospitality industry or a related field i.e. Professional Placement within 90 days after graduation3  81% 70% 81%
% Students continuing their education within 90 days after graduation4 16% 6% 2%
Total Professional Placement and Continuing Education Rate5  97% 76% 83%
Professional Placement is based on six months




Program Learning Outcomes for the School of Hospitality Management

  1. Demonstrate professional interpersonal communication and team building skills needed for roles within the hospitality industry.
  2. Apply leadership skills in problem-solving to identify, analyze and solve business problems.
  3. Apply classroom theory to real-world experiential settings when in the lab setting and through cooperative learning experiences.
  4. Develop customer service strategies and relate the importance of providing exceptional guest service to achieve guest satisfaction.
  5. Develop the managerial and financial skills necessary to successfully operate within the global hospitality business environment.
  6. Research, analyze and evaluate hospitality industry changes and trends.

My experience at Monroe prepared me for life as a chef. The school taught me the real deal, and never sugar coated.

Kareem David

BBA Hospitality Management, 2009
Executive Chef, Amazon New York

Read Kareem’s Story
Featured Course

Customer Relationship Management for the Hospitality Industry

Arm yourself with the problem-solving and decision-making skills essential for hospitality management. With guest satisfaction, retention, and loyalty as the main goals, you will be challenged to develop an efficient and appropriate solution to workplace dilemmas.

See the Course Catalog

Professional Opportunities

Students in the BBA program have the opportunity to use New York City's 700 hotels and 24,000 food establishments as their classrooms, with excellent internship opportunities at companies like Union Square Hospitality Group properties, Marriott Hotels, and a host of fine dining restaurants like Eleven Madison Park and Cafe Boulud.

Your Future Career

Opportunities open to students with a bachelor's degree in hospitality include:

  • Conference Center Manager
  • Banquet Manager
  • Special Event Coordinator
  • Concierge
  • Destination and Travel Resort Manager
  • Front Office Manager
  • Director of Housekeeping Facilities
  • Public Relations Coordinator
  • Food and Beverage Manager
  • Hotel Manager
  • Timeshare Manager
Learn More

Student Retention Data for the BBA in Hospitality Management

  • FL20-FL21: 75%
  • FL21-FL22: 74% 
  • FL22-FL23: 80% 

Factsheet

View factsheet

Administration

Dr. Frank Costantino, CEC, CEPC, CCE, CCA, AAC

Frank Constantino

Assistant Vice President, Academic Affairs, Dean 
914.740.6448 / fcostantino@monroecollege.edu
Office Location: Main Hall

Education: 

  • EdS Curriculum and Instruction, University of Sarasota, and EdD Curriculum and Instruction, Argosy University
  • MS Hospitality Management, Rochester Institute of Technology
  • BT Hospitality Management, CityTech, CUNY
  • AAS Hotel and Restaurant Management

Teaching Interest: 

  • All manner of culinary and pastry labs; graduate level hospitality classes

Research Interest: 

  • The impact of culinary competition participation on student professional trajectories 

Professional Membership: 

  • American Culinary Federation (ACF)
  • Council on Hotel, Restaurant, and Institutional Education (CHRIE)
  • Honorable Order of the Golden Toque (HGT)

Professional Affiliations: 

  • American Culinary Federation® competition committee chair 
  • CCAP® 
  • Prostart® 
  • SkillsUSA®

Professor St. Clair Thompson, CHE

StClaireThompson

Assistant Dean 
914.740.6485 / sthompson@monroecollege.edu
Office Location: Main Hall

Education: 

  • MSc Tourism Management Concentration in Destination Management,
    New York University
  • BSc Hotel Management, University of the West Indies

Teaching Interest:

  • Introduction to Hospitality Management
  • Managerial Accounting
  • Caribbean Travel and Tourism

Research Interest: 

  • Sports Tourism as a vehicle to diversify the tourism product of a destination

Professional Affiliations: 

  • Certified Hospitality Educator (CHE) - American Hotel Lodging Education Institute (AHLEI)
  • HBCU Consortium

Chef Michael Tuccillo

Michael Tuccillo

Director of Culinary Operations
914.740.6425 / mtuccillo@monroecollege.edu
Office Location: Main Hall

Education: 

  • MS in Executive Leadership in Hospitality, Monroe University                               
  • BA Occupational Studies and Culinary Arts Management, The Culinary Institute of America                                   

Teaching Interest: 

  • Culinary Fundamentals

Research Interest:

  • Perfecting and updating classical recipes

Professional Membership: 

  • American Culinary Federation 

Professor Yvette Gumbs

Yvette Gumbs

Administrative Faculty
914.740.6515 / ygumbs@monroecollege.edu
Office Location: Main Hall

Education:

  • MBA with Concentration in Human Resources Management, Monroe University
  • BBA Hospitality Management, Monroe University

Specialization: 

  • Human Resource Management
  • Hospitality Management
  • Project Management

Teaching Interest: 

  • Restaurant Operations
  • Senior Management Apprenticeship
  • Introduction to Hospitality and Tourism Industry

Research Interest: 

  • The influence of Organizational culture on Employee Productivity and Satisfaction
  • The Correlation Between Absenteeism and Overall Academic Performance

Professional Membership: 

  • Society of Human Resource Management (SHRM)

Full-time Faculty

Professor Geeta Debisingh, CHE

Geeta Debisingh

914.740.6206 / gdebisingh@monroecollege.edu
Office Location: Main Hall

Education:

  • MSc in Hospitality Industry Studies, Revenue Management Concentration, New York University
  • Bachelor of Technology in Hospitality Management, New York City Technical College

Teaching Interest: 

  • Lodging Operations Management
  • Customer Relationship Management
  • Sales and Marketing

Research Interest: 

  • Behavioral Studies (Emotional Labor & Staff Turnover)

Professional Affiliations:

  • Certified Hospitality Educator (CHE) - American Hotel Lodging Education Institute (AHLEI)

Dr. Stacey James, CHE

Stacey James

914.740.6883 / sjames@monroecollege.edu
Office Location: Main Hall

Education:

  • Doctorate in Educational Technology, Central Michigan University
  • Master of Science in Hospitality Management, Florida International University
  • Bachelor of Business Administration in General Marketing, Florida Atlantic University

Specialization:

  • Educational Technology, Hospitality Management, Marketing

Teaching Interest: 

  • Restaurant Operations
  • Lodging Operations
  • Hospitality Leadership Capstone
  • Managerial Accounting
  • Beverage Management
  • Marketing for Hospitality

Research Interest:

  • Differentiated Assessments in Higher Education
  • Use of AI as Faculty Support Technology
  • User Centered Design for LMS in Higher Education

Professional Membership:

  • International Society for Technology in Education (ISTE)
  • Online Learning Consortium (OLC)

Professional Affiliations: 

  • Certified Hospitality Educator (CHE) - American Hotel Lodging Education Institute (AHLEI)

Professor Edward Moon

Edward Moon

914.740.6460 / emoon@monroecollege.edu
Office Location: Main Hall

Education:

  • MS Hospitality Management, Monroe University
  • BS Hotel and Restaurant Management, Boston University
  • AOS Culinary Arts, Culinary Institute of America

Teaching Interest:

  • Menu Planning and Design
  • Food and Beverage Cost Control 
  • Culinary Arts

Research Interest:

  • Generational Effects on the Hospitality Industry

Professional Membership:

  • American Culinary Federation

Professor Natalee Edwards

Natalee Edwards

914.740.6723 / nedwards@monroecollege.edu
Office Location: Main Hall

Education: 

  • BBA Hospitality Management, Monroe University
  • AAS Baking and Pastry, Monroe University
  • AS Hospitality and Tourism Management, Montego Bay Community College

Teaching Interests:

  • Dining Room Management
  • Customer Service Relationship Management
  • Baking and Pastry 
  • Techniques of Nutritional & Healthy Cooking

Chef Instructor Yudel Torres

Yudel Torres

914.740.6512 / ytorres@monroecollege.edu
Office Location: Main Hall

Education: 

  • BBA Hospitality Management, Monroe University
  • AAS Baking and Pastry, Monroe University

Teaching Interest: 

  • Baking and Pastry

Research Interest: 

  • Business Management 

Professional Membership:

  • American Culinary Federation (ACF)

Adjunct Faculty

Dr. Keneika Rowe, CHE, CHIA

Keneika Rowe

Adjunct Professor
krowe@monroecollege.edu

Education:

  • PhD. in Management, Walden University
  • MS in Business Administration Specialization: International Business, Lehman College
  • BBA in Hospitality Management, Monroe University

Specialization:

  • Leadership and Organizational Change
  • Instructional Design

Teaching Interest:

  • Destination Marketing
  • Tourism Planning and Development
  • Hospitality Leadership & Strategic Planning

Research Interest:

  • Leadership and organizational change
  • Sustainable development and practices

Professional Membership:

  • International Society of Sustainability Professionals (ISSP)
  • Society for Human Resources Management (SHRM)
  • Caribbean Hotel & Tourism Association (CHTA)

Professional Affiliations:

  • Quality Matters

Professor Pamela Brown

Pamela Brown

Adjunct Professor
pbrown@monroecollege.edu

Education: 

  • MS Ed. Mercy University
  • BS Human Resources Management, minor in Marketing - Fordham University

Teaching Interest:

  • Sales and Marketing
  • Hospitality Law

Research Interest: 

  • Hospitality training and development

Professional Membership:

  • MPI - WestField Chapter

Professional Affiliations:

  • Westchester Hotel Association

Dr. Horace Hutchinson

Horace Hutchinson

Adjunct Professor
hhutchinson@monroecollege.edu

Education: 

  • Doctorate in Higher Education Leadership, Gwynedd Mercy University

Teaching Interests: 

  • Customer Service Management
  • Sales and Marketing
  • Lodging Operations Management
     

Restaurant Operations Management

  • Facility Management

Research Interest:

  • Skills Hospitality Management Students need to Acquire to be Successful in the Hotel Industry
  • Customer Engagement First 

Professional Membership: 

  • Hospitality Sales and Marketing Association International (HSMAI)

Professional Affiliation: 

  • American Hotel Lodging Education Institute (AHLEI)

Dr. Jahangir Kabir

Jahangir Kabir

Adjunct Professor
jkabir@monroecollege.edu

Education:

  • Doctor of Business Administration, Wilmington University
  • Master of Teaching, Relay Graduate School of Education 
  • MBA, St. Joseph University 
  • BBA, Monroe University  

Teaching Interest: 

  • Entrepreneurship for Hospitality Entities

Research Interest: 

  • Customer Satisfaction and Customer Loyalty

Crystal Santiago

Crystal Santiago

Adjunct Chef Instructor
csantiago@monroecollege.edu

Education: 

  • BA, Hospitality Management, Monroe University
  • AAS, Baking & Pastry, Monroe University

Teaching Interest: 

  • Baking & Pastry
  • Contemporary Cakes & Desserts
  • Baking Fundamentals for Culinary Students

Research Interest:

  • Sugar work
  • Chocolatier