Hospitality Management Course Descriptions (pdf)
B.S. in Hospitality Management |
HRs |
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| I. University Orientation | ||||
| US 10001 | University Orientation | 1 | ||
| II. Composition (6 hours) | ||||
| ENG 11011 | College Writing I | 3 | ||
| ENG 21011 | College Writing II | 3 | ||
| III. Math and Critical Reasoning (3-4 Hours) | ||||
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Choose one course from the following two course options |
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| MATH 11008 | Explorations in Modern Mathematics | 3 | ||
| MATH 11009 | Modeling Algebra | 4 | ||
| IV. Humanities & Fine Arts (6 Hours) | ||||
| At least one course must be selected from the Humanities in Arts and Sciences section, and at least one course must be selected from the Fine Arts section. | ||||
| A&S LER | -- | 3 | ||
| FINE ARTS LER | -- | 3 | ||
| V. Social Science (6 Hours) | ||||
| ECON 22060 | Principles of Microeconomics | 3 | ||
| Choose an additional 3 hours from Social Sciences other than ECON. | ||||
| LER | -- | 3 | ||
| VI. Basic Science (6-7 Hours) Must include one laboratory course. |
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| NUTR 23511 | Science of Human Nutrition | 3 | ||
| LER | 3+1 | |||
| VII. Additional Courses(6 Hours) | ||||
| COMM 15000 | Introduction to Human Communication | 3 | ||
| ECON 22061 | Principles of Macroeconomics | 3 | ||
| VIII. Writing Intensive Requirement | ||||
| Note that a student must earn a "C" or higher in this course. This requirement is fulfilled in this major with HM 43027. |
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| IX. Diversity Requirement | ||||
All students must complete a two course diversity requirement consisting of one course with a domestic focus and one course with a global focus. A complete list of diversity courses is found in the undergraduate catalog. |
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| X. Major Requirements (54-60 Hours) | ||||
| ENG 30063 | Business and Professional Writing | 3 | ||
HM 13022 |
Sanitation and Safety | 3 | ||
HM 13023 |
Techniques of Food Production | 5 | ||
HM 13024 |
Introduction to Hospitality Management | 2 | ||
HM 23030 |
Lodging Operations | 3 | ||
HM 33020 |
Legal Issues in the Hospitality Industry | 3 | ||
HM 33026 |
Hospitality Cost Control & Analysis | 5 | ||
HM 33028 |
Hospitality Purchasing | 3 | ||
HM 33029 |
Catering & Banquet Preparation and Service |
5 | ||
| HM 33091 | Professional Practices in Hospitality Management | 1 | ||
HM 43025 |
Hospitality Marketing | 3 | ||
HM 43027 |
Hospitality Human Resource Management | 3 | ||
HM 43031 |
Layout/Design of Food Service Operations | 3 | ||
HM 43092 |
Practicum in Hospitality Management | 3-6 | ||
| Professional Electives, Select 9-12 Hours From: | ||||
| HM 23012 | Food Study | 3 | ||
HM 33035 |
Hospitality Service Quality Management | 3 | ||
HM 33036 |
Club Management | 3 | ||
HM 33040 |
Hotel Convention Group Sales and Service |
3 | ||
HM 43029 |
Hospitality Financial Policy | 3 | ||
HM 43040 |
Strategic Lodging Management |
3 | ||
HM 43043 |
Hospitality Meetings Management |
4 | ||
| HM 41093 | Workshop | 2-5 | ||
HM 41095 |
Special Topics | 1-4 | ||
HM 41096 |
Individual Investigation | 1-3 | ||
| FIN 36053 | Business Finance | 3 | ||
HDFS 24011 |
Interpersonal Relationships and Family | 3 | ||
| RPTM 26060 | Intro to Global Tourism | 3 | ||
RPTM 36060 |
Commercial Recreation and Tourism | 3 | ||
RPTM 46000 |
Tourism Development and Recreational Travel | 3 | ||
| Concentration Requirements/Business Courses (15 Hours) | ||||
ACCT 23020 |
Intro to Financial Accounting | 3 | ||
M&IS 24053 |
Intro to Computer Applications | 3 | ||
M&IS 24163 |
Principles of Management | 3 | ||
M&IS34180 |
Human Resource Management | 3 | ||
| MKTG 25010 | Marketing | 3 | ||
| XI. General Electives (7-12 Hours) | ||||
Notes:
- A minimum of 39 upper division hours (30,000 and 40,000 level) is required for graduation.
- A minimum of 121 semester hours is required.
- Only General Elective coursework may be taken on a pass/fail basis. Some general elective courses should be taken on the upper division level to ensure the 39 upper division requirement is met.
- To be admitted to the professional program, students must show evidence of having met the following requirements:
- A minimum of 2.00 overall GPA is required for admission to the "professional phase" of the program, including other requirements from catalog
- Valid standard first aid certificate
- 400 approved work hours within the food service industry
- Ohio Certified Manager status - upon successful completion of ServSafe® examination in HM 13022
- Completion of the following courses: HM 13022, 13023, and 13024
- A minimum of 2.25 in major GPA is required for graduation.
- Admission to this major is controlled. For details, see the most current undergraduate catalog.
- Students are encouraged to select general electives based on career options. For instance, a student can complete a minor in Business or Management by completing two additional business courses, as specified.
