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Curriculum in Hotel and Restaurant Management

 

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 History3Select one of the following:3
PSYC 2010 Introduction to Psychology3
Core History II1
 
HRMT 1010 Introduction to Hospitality Management2
Core Social Science
 
 MATH 1150 Pre-Calculus Algebra and Trigonometry4
 HRMT 2940 Professional Development in Hospitality1
 15 15
Sophomore
FallHoursSpringHours
ECON 2020 Principles of Microeconomics3ECON 2030 Principles of Macroeconomics3
Core Literature I3Select one of the following:3
ACCT 2810 Fundamentals Of Accounting3
Core Literature II1
 
CADS 2000 Global Consumer Culture3
Core Humanities
 
NTRI 2000 Nutrition And Health3ENVI 1020 Fundamentals of Environmental Science2
HRMT 2500 Lodging Operations2PHIL 1040 Business Ethics3
HRMT 2910 Hospitality Practicum1HRMT 2300 Hospitality Law3
 HRMT 2400 Food Production in Hospitality4
 18 18
Junior
FallHoursSpringHours
FINC 3810 Foundations of Business Finance3MKTG 3810 Foundations of Business Marketing3
MNGT 3810 Management Foundations3STAT 2010 Statistics for Social and Behavior Sciences4
FLSP 1010 Elementary Spanish I4HRMT 3200 Hospitality Financial Management3
HDFS 2000 Marriage and Family in a Global Context3HRMT 3800 Hospitality Information Technology3
HRMT 4200 Hospitality Facilities Management3HRMT/NTRI Professional Elective23
 16 16
Senior
FallHoursSpringHours
HRMN 3420 Human Resource Management3Fine Arts Core3
HRMT 3400 Hospitality Marketing3HRMT 4800 Senior Lecture Series1
HRMT 4300 Food and Beverage Management3HRMT 4500 Strategic Hospitality Management3
HRMT 4920 Internship In Hospitality4HRMT 5530 Science of Quality Service in Hospitality3
 UNIV 4AA0 University Graduation0
 HRMT/NTRI Professional Elective23
 13 13
Total Hours: 124

1

Must have a History sequence and one Literature course OR a Literature sequence and one History course.

2

Select professional electives from approved professional elective list.

 

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 HRMT5460 (1 hour lecture) to be taken in the fall and HRMT5461 (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.

HRMT 4600Beverage Appreciation (Fall, Spring and Summer)3
NTRI 5380Study/Travel in Nutrition, Dietetics and Hospitality Management (Spring and Summer)1-6
HRMT 5460Catering And Event Management1
HRMT 5461Catering and Event Management2
HRMT 5540Conference Coordination (Fall and Summer)3
HRMT 5550Club Management (Spring)3
HRMT 5570Global Hospitality (Spring )3