Curriculum in Hospitality Management - Hotel and Restaurant Management Option

Freshman
FallHoursSpringHours
BIOL 1000 Introduction to Biology
   & BIOL 1001 Introduction to Biology Laboratory
4BIOL 1010 A Survey of Life
   & BIOL 1011 A Survey of Life Laboratory
4
ENGL 1100 English Composition I3ENGL 1120 English Composition II3
Core History I3Core History II3
PSYC 2010 Introduction to Psychology3MATH 1150 Pre-Calculus Algebra and Trigonometry4
HOSP 1010 Introduction to Hospitality Management2HOSP 2940 Professional Development in Hospitality1
 HOSP 2600 Event Operations3
 15 18
Sophomore
FallHoursSpringHours
ECON 2020 Principles of Microeconomics3ECON 2030 Principles of Macroeconomics3
Core Literature 3COMM 1000 Public Speaking3
ACCT 2810 Fundamentals Of Accounting3PHIL 1040 Business Ethics3
CADS 2000 Global Consumer Culture3HOSP 2300 Hospitality Law3
NTRI 2000 Nutrition And Health3HOSP 2400 Food Production in Hospitality4
HOSP 2500 Lodging Operation2 
HOSP 2910 Hospitality Practicum1 
 18 16
Junior
FallHoursSpringHours
FINC 3810 Foundations of Business Finance3MKTG 3310 Principles of Marketing3
MNGT 3810 Management Foundations3HOSP 3200 Hospitality Financial Management3
HDFS 2000 Marriage and Family in a Global Context3HOSP 4600 Beverage Appreciation3
Professional Elective13HDFS 2040 Analytics for the Social and Behavioral Sciences4
HRMN 3420 Human Resource Management3 
 15 13
Senior
FallHoursSpringHours
HOSP 4300 Food and Beverage Management3Fine Arts Core3
HOSP 4200 Hospitality Facilities Management3HOSP 4500 Strategic Hospitality Management3
HOSP 4920 Internship In Hospitality24HOSP 4700 Hospitality Property Development & Management3
HOSP 3800 Hospitality Information Technology3HOSP 4800 Senior Lecture Series1
 HOSP 5530 Science of Quality Service in Hospitality3
 HOSP 4570 Global Hospitality3
 UNIV 4AA0 University Graduation0
 13 16
Total Hours: 124

Professional Elective Courses

Courses listed below are approved courses that may be used to fulfill the Professional Elective requirements. Please note that the Catering and Event Management Class is a two semester class comprising of HOSP 5460 (1 hour lecture) to be taken in the fall and HOSP 5461 (2 hr laboratory) to be taken in the spring semester. You must take the course and the laboratory over two consecutive semesters. Please note that some courses are offered over the summer, but these classes are not guaranteed to be offered every summer. Please contact the Department of Nutrition, Dietetics and Hospitality Management for additional information.

HOSP 2600Event Operations3
HOSP 4350Advanced Restaurant Management3
HOSP 4510Special Events3
HOSP 5460Catering And Event Management1
HOSP 5461Catering and Event Management2
HOSP 5540Conference Coordination (Fall and Summer)3
HOSP 5550Club Management (Spring)3
NTRI 5380Study/Travel in Nutrition, Dietetics and Hospitality Management (Spring and Summer)1-6