2019-2020 Undergraduate Catalog

Major in Hospitality and Food Management (BA/BS)

60 credits

Requirements List

ACC 201Principles of Accounting 1

3

ECON 116Survey of Economic Ideas

3

or

ECON 201Elementary Microeconomics

3

HOSP 105Hospitality and Foodservice Industry

1

HOSP 110Principles of Food Preparation and Food Science

3

HOSP 147Foodservice Sanitation

1

HOSP 210Customer Service

3

HOSP 222Advanced Culinary Techniques

3

HOSP 250Lodging Management

3

HOSP 262Facilities Planning, Layout and Design

3

HOSP 300Cost Control in Hospitality and Food Industry

3

HOSP 369Internship in Food or Hospitality Management

3

HOSP 376Introduction to Event Management

3

HOSP 395Food and Culture

3

or

FCS 400Family and Consumer Sciences Field Studies

3 TO 6

GEOG 261Introduction to Sustainable Tourism

3

or

GEOG 262Tourism Regions

3

HOSP 400Restaurant Management and Quantity Food Production

4

HOSP 450Strategic Operation in Lodging Industry

3

or

HOSP 475Catering for Profit

3

or

HOSP 477Advanced Event Management

3

ISOM 125Introduction to Business with Integrated Computer Applications

3

MGT 300Managing Behavior in Organizations

3

MGT 361Foundations of Human Resource Management and Employee Relations

3

MKG 300Principles of Marketing

3

NUTR 275Personal Nutrition

3

Total Credit Hours: 60

Students completing this major are required to complete a bachelor of arts degree or a minor.