Hospitality Management, B.S.

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The Bachelor of Science in Hospitality Management prepares future leaders of Hospitality by providing dynamic class experiences, experienced professors and industry speakers, coupled with experiential learning activities. The program is accredited by the Accreditation Commission for Programs in Hospitality Administration (ACPHA) 1993.

In addition to the Bachelor of Science in Hospitality Management, the department also offers two minors in Hospitality Management and Culinary Arts.

The Hospitality Management Minor provides students from other majors the opportunity to gain experience in the industry. Since the industry works with multiple disciplines in corporate settings, a minor in this field can increase the employment opportunities for non-hospitality majors.

Major Requirements

Admission to the Program

Through a formal declaration of major or minor.

Requirements

Students are required to take 48 credit Hours in lodging, food and travel courses and 38 credit Hours from course offerings throughout the School of Business including two mandatory internships requiring a minimum Grade Point Average of 2.5. Students must earn a “C” or better average in all Business/Hospitality Management courses.

All students are required to successfully pass a Hospitality Management Senior Exit Examination before the last Semester of their senior year.

Hospitality Management: Total Semester Hours = 123

Freshman Year

First Semester

EN 131 - College English I 3 Credit Hours ^GE ^*
ES 130 - Introduction to Environmental Science 3 Credit Hours ^GE
FC 110 - Freshman Seminar I 1 Credit Hour ^GE
HI 130 - African American History 3 Credit Hours ^GE
HM 110 - Introduction to the Hospitality Management 3 Credit Hours
HM 192 - Professional Development I 0.5 Credit Hours
MAT 132 - College Mathematics 3 Credit Hours ^GE ^*

Total: 16.5

Second Semester

BI 131 - General Biology 3 Credit Hours ^GE
EN 132 - College English II 3 Credit Hours ^GE
FC 111 - Freshman Seminar II 1 Credit Hour ^GE
HM 193 - Professional Development II 0.5 Credit Hours
HM 230 - Tourism Principles 3 Credit Hours
MAT 134 - College Algebra 3 Credit Hours ^GE
PE 113 - Health and Wellness 1 Credit Hour ^GE ^**
RELI 110 - Understanding Faith 3 Credit Hours ^GE

Total: 17.5

Sophomore Year

First Semester

AC 231 - Principles of Accounting I 3 Credit Hours
ACL 231 - Principles of Accounting I Lab 1 Credit Hour
FC 280 - Sophomore Seminar: Leadership 1 Credit Hour ^GE
HM 247 - Hospitality Information Technology 3 Credit Hours
HM 257 - Lodging Operations Management 3 Credit Hours
HM 292 - Professional Development III 0.5 Credit Hours
ML_ 131 - Modern Language I 3 Credit Hours ^GE
PHIL 230 - Ethics 2 Credit Hours ^GE

Total: 16.5

Second Semester

HM 190 - Internship I 1 Credit Hour
HM 260 - Fundamentals of Food & Beverage 4 Credit Hours
HM 258 - Guest Services Management 3 Credit Hours
HM 259 - Hospitality Human Resources 3 Credit Hours
HM 293 - Professional Development IV 0.5 Credit Hours
HU 225 - Interdisciplinary Humanities 3 Credit Hours ^GE
OR
SS 245 - Interdisciplinary Social Science 3 Credit Hours ^GE
ML_ 132 - Modern Language II 3 Credit Hours ^GE

Total: 16.5

Junior Year

First Semester

BA 360 - Business Communication 3 Credit Hours
BAL 360 - Business Communication Lab 0 Credit Hours
HM 320 - Hospitality Managerial Accounting 3 Credit Hours
HM 330 - Hospitality Marketing 3 Credit Hours
HM 392 - Professional Development V 0.5 Credit Hours
HM Elective (300 Level) 3 Credit Hours

Total: 12.5

Second Semester

ENT 300 - Junior Seminar: Entrepreneurship 1 Credit Hour ^GE
HM 290 - Internship II 2 Credit Hours
HM 331 - Hospitality Legal Environment & Risk Mgmt 3 Credit Hours
HM 393 - Professional Development VI 0.5 Credit Hours
HM 337 - Revenue Management 3 Credit Hours
HM 322 - Food & Beverage Leadership 3 Credit Hours
MG 300 - Management & Organizational Behavior 3 Credit Hours

Total: 15.5

Senior Year

First Semester

3 Hour Free Elective
HM 415 - Contemporary Global Issues & Trends 3 Credit Hours
HM 492 - Professional Development VII 1 Credit Hour
HM 417 - Strategic Leadership & Entrepreneurship 3 Credit Hours
HM 430 - Event Management 4 Credit Hours

Total: 14

Second Semester

3 Hour Free Elective
HM Elective (300-400 Level) 3 Credit Hours
HM 419 - Hospitality Financial & Economic Environment 3 Credit Hours
HM 493 - Professional Development VIII 1 Credit Hour
HM 499 - Hospitality Managment Capstone 3 Credit Hours

Total: 13

Notes:

GE = General Education Courses

*Based on your placement testing scores, these courses may require prerequisites which may extend the number of semesters needed to complete degree requirements. These prerequisites do not count towards the degree for graduation.

**Marching Band Member ONLY, substitute PE Activity with MUB 110 - Marching Band . **ROTC Members ONLY, substitute PE Activity with MY 104 - Basic Military Science and MYL 104 - Basic Military Science Laboratory

***Students must complete (2) Internships to meet graduation requirements.