Hotel, Restaurant, Tourism, and Event Management, BS

Program Code: HOSPBU

Hotel, Restaurant, Tourism, and Event Management prepares students for professional management careers within the hospitality industry, a global service industry comprising diverse and exciting employment opportunities. Program graduates obtain general and specialized hospitality skill sets and knowledge in preparation for management employment in hotels, resorts, restaurants, clubs and beverage operations, theme parks, contract food services, special events, catering, cruise lines, and other travel and tourism venues and operations. The program is accredited by the Accreditation Commission for Programs in Hospitality Administration.

Liberal Studies: 43

As outlined in Liberal Studies Requirements section with the following specifications:

Mathematics:

MATH 101 - Foundations of Mathematics Credits: 3 (or higher)

Natural Science: Option II

See requirements for Natural Science: Option II of the Liberal Studies Requirements Knowledge Area : Natural Science: One Option in the Liberal Studies and Requirements for Graduation section of this catalog

Social Science:

ECON 101 - Basic Economics Credits: 3
or
ECON 121 - Principles of Macroeconomics Credits: 3 (1)

Liberal Studies Elective: 3

No course with HOSP prefix

Major: 59

Required Courses: 47

HOSP 101 - Introduction to the Hospitality Industry Credits: 3
HOSP 150 - Principles of Hospitality Management Credits: 3
HOSP 220 - Food Service Operations Credits: 3
HOSP 256 - Human Resources in the Hospitality Industry Credits: 3
HOSP 259 - Hospitality Purchasing Credits: 3
HOSP 260 - Hotel Operations Management Credits: 3
HOSP 265 - Hospitality Cost Management Credits: 3
HOSP 310 - Professional Development in the Hospitality Industry Credits: 3
HOSP 320 - Hospitality Marketing Credits: 3
HOSP 330 - Applications of Food Production and Service Credits: 4 (2)
HOSP 335 - Legal Issues in Hospitality Credits: 3
HOSP 393 - Exploratory Hospitality Field Experience Credits: 3-12 (3)
HOSP 413 - Restaurant Food Production and Service Credits: 4 (2)
HOSP 470 - Hospitality Business Model Credits: 3
HOSP 494 - Internship Credits: 3-12 (3)

Controlled Electives: 12

Four HOSP career-focused major electives (4)

Other Requirements: 3

ACCT 201 - Accounting Principles I Credits: 3

Free Electives: 15

Total Degree Requirements: 120

(1) ECON 121 is required for those students completing a Business Minor.

(2) Department-specified kitchen food preparation uniform, knife kit, and proof of ServSafe certification are required for major lab courses.

(3) Each student must complete a minimum of 120 hours in each of the two supervised internship experiences (HOSP 393 and HOSP 494 ). See department internship coordinator for detailed information.

(4) Students will design, with their academic advisor, an individualized hospitality management career-focused concentration. Recommended courses based on concentration:

Special Event/Tourism Management: HOSP 212 , HOSP 326 , HOSP 235 , HOSP 245 , HOSP 280 , HOSP 341 , HOSP 343 , HOSP 346 , HOSP 347 , HOSP 350 , HOSP 352 , HOSP 367 , or HOSP 382 .
Lodging Management: HOSP 212 , HOSP 235 , HOSP 245 , HOSP 325 , HOSP 347 , HOSP 350 , HOSP 352 , HOSP 372 , or HOSP 400 .
Food and Beverage Management: HOSP 285 , HOSP 300 , HOSP 346 , HOSP 358 , HOSP 402 , HOSP 403 , or HOSP 404 .