Hospitality Management, BS

Liberal Studies: 43

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

Mathematics:

MATH 217 - Probability and Statistics Credits: 3

Natural Science:

Option II

Social Science:

(1)

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

Liberal Studies Elective: 3

No course with HOSP prefix

Major: 57

(1)

Required Courses:

HOSP 101 - Introduction to the Hospitality Industry Credits: 1
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
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
HOSP 470 - Hospitality Business Model Credits: 3
HOSP 494 - Internship Credits: 3-12 (3)

Controlled Electives: 12

One 12cr concentration required: (4)

Hotel and Lodging Concentration:

HOSP 325 - Hotel Sales Credits: 3
HOSP 372 - Housekeeping and Facilities Management Credits: 3
HOSP 400 - Hotel Revenue Management Credits: 3
One course of non-required HOSP prefix requirements Credits: 3

Special Events/Tourism Management Concentration

HOSP 235 - Tourism Management Credits: 3
HOSP 280 - Special Event Management Credits: 3
HOSP 347 - Meeting and Convention Management Credits: 3
One course of non-required HOSP prefix requirements Credits: 3

Other Requirements: 9-11

ACCT 201 - Accounting Principles I Credits: 3
FNLG XXX - Foreign Languages Credits: 6-8

Free Electives: 9-11

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) Each student must complete one 12cr concentration, prior to applying for graduation.