Major in Hospitality Management

Following is one suggested four-year degree plan. Students are encouraged to see their adviser each semester for help with the program decisions and enrollment.

BS with a Major in Hospitality Management (Business Foundations Major)-PDF

FRESHMAN YEAR

FALL HOURS

ECON 1100, Principles of Macro Economics 3

ENGL 1310, College Writing I, or ENGL 1313, Computer Assisted College Writing IA, 3 3

PSCI 1040, American GovernmentE 3

SMHM 1420, Food Sanitation 1

SMHM 1450, Principles of NutritionF 3

SMHM 1500, Orientation to the Hospitality Industry 2

Total 15

SOPHOMORE YEAR

FALL HOURS

ACCT 2020, Principles of Accounting4 3

CHEM 1350, The Context of ChemistryC, 2 4

HIST 2610, United States History to 1865D 3

SMHM 2550, Dining Room Service and Management 3

SMHM Elective 3

Total 16

JUNIOR YEAR

FALL HOURS

MGMT 3720, Organizational Behavior4 3

SMHM 3450, Presentation TechniquesJ 3

SMHM 3260, Resort and Club Management 3

SMHM 4210, Hospitality Cost Controls 3

Visual and Performing ArtsG 3

Total 15

SENIOR YEAR

FALL HOURS

FINA 3770, Finance4 3

HIST 2620, United States History Since 1865D 3

SMHM 4750, Managing a Diverse WorkforceK 3

SMHM 4820, Hospitality Properties Management and Facilities Design 3

HumanitiesH 3

SMHM Elective5 3

Total 18

FRESHMAN YEAR

SPRING HOURS

ECON 1110, Principles of Macro- economicsI 3

MATH 1190, Business Calculus or 1400, College Math with CalculusB 3

PSCI 1050, American GovernmentE 3

SMHM 1470, Principles of Food Preparation 3

Elective(s) 2

Total 14

SOPHOMORE YEAR

SPRING HOURS

ACCT 2030, Accounting Principles II4 3

BCIS 2610, Introduction to Computers in Business 3

BIOL 2380, Microbiology for the Food ServicesC 4

ENGL 2700, Technical WritingA, 3 3

SMHM 2800, Foundations of International Travel and Tourism 3

Total 16

JUNIOR YEAR

SPRING HOURS

BLAW 3430, Basic Law4, 10 3

MKTG 3650, Principles of Marketing 3

SMHM 3700, Hotel Front Office Management 3

SMHM 4250, Quantity Food Production and Management 3

SMHM Elective5 3

Total 15

SENIOR YEAR

SPRING HOURS

SMHM 3500, Advanced Field Experience9 6

SMHM 4730, Hotel and Restaurant Management Systems 3

Elective(s) 3

Total 12

Actual degree plans may vary depending on availability of courses in a given semester. Some courses may require prerequisites not listed in the above plan. See Merchandising and Hospitality Management notes in supplement booklet for footnotes.

Summary of Degree Requirements:

Major: (36 advanced): 54

Minor: (12 advanced): 18

*Core:

English 6

Humanities 3

History 6

Political Science 6

Social and Behavior Sciences 3

Mathematics 3

Laboratory Science 8

Communication (Satisfied by SMHM 3450)

Visual and Performing Arts 3

Cross Cultural, Diversity and Global Studies (Satisfied by SMHM 4750)

Other Requirements:

Business Computers 3

Microeconomics 3

Electives 5

Area of Specialization:

Required courses are SMHM 1420 (1), 1450, 1470, 1500 (2), 2550, 2800, 3260, 3450, 3500 (6), 3700, 4210, 4250, 4730,4750, and 4820; plus 9 hours to be selected from SMHM 3920, 4260, 4300, and 4800,

Minor in Business Foundations:

A minor in business foundations requires 18 hours: ACCT 2020 and 2030; FINA 3770; MGMT 3720; MKTG 3650; and 3 hours selected from the approved list.

Electives:

The student selects 5 hours of electives to complete 124 semester hours for the degree.