Major in Hotel and Restaurant Management

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

BS with a Major in Hotel and Restaurant Management (.pdf)

BS with a Major in Hotel and Restaurant Management

Note: The order of semesters and summer terms has been changed from the print version to accommodate the one-column format of HTML publishing. A conventional Four-Year Plan is available in the .pdf file.

FRESHMAN YEAR

FALL HOURS
ECON 1100, Principles of Microeconomics 3

ENGL 1310, College Writing I 3

PSCI 1040, American Government 3

SMHM 1420, Food Sanitation 1

SMHM 1450, Principles of Nutrition21 3

SMHM 1500, Orientation to the Hospitality Industry 2

Wellness21 0-3

Total 15-18

SOPHOMORE YEAR

FALL HOURS
ACCT 2020, Principles of Accounting 3

CHEM 1310, Essentials of Chemistry4 4

ENGL 2220, World Literature II3 3

HIST 2610, United States History to 186522 3

SMHM 2550, Dining Room Service and Management 3

Total 16

JUNIOR YEAR

FALL HOURS
MGMT 3820, Principles of Management6 3

SMHM 3450, Presentation Techniques 3

SMHM 3920, Recent Developments in the Hospitality Industry7 or Elective 3

SMHM 4210, Hospitality Cost Controls 3

Visual and Performing Arts2 3

Total 15

SENIOR YEAR

FALL HOURS
FINA 3770, Finance 3

HIST 2620, United States History Since 186522 3

MGMT 3860, Human Resource Management6 3

SMHM 4820, Facilities Planning, Equipment, Layout and Design 3

Elective 5

Total 17

FRESHMAN YEAR

SPRING HOURS
ECON 1110, Principles of Macroeconomics 3

ENGL 2210, World Literature I 3

MATH 1100, College Algebra 3

PSCI 1050, American Government16 3

SMHM 1470, Principles of Food Preparation 3

Total 15

SOPHOMORE YEAR

SPRING HOURS
ACCT 2030, Accounting Principles II 3

BCIS 2610, Introduction to Computers in Business 3

BIOL 2380, Microbiology for the Food Services5 4

ENGL 2700, Technical Writing3 3

SMHM 3800, Principles of Travel and Tourism 3

Total 16

JUNIOR YEAR

SPRING HOURS
BLAW 3430, Basic Law 3

MKTG 3650, Principles of Marketing6 3

SMHM 3700, Hotel Front Office Management 3

SMHM 4220, Resort and Club Management7 or Elective 3

SMHM 4250, Quantity Food Production and Management 3

Understanding of Ideas and Values1 3

Total 18

SENIOR YEAR

SPRING HOURS
SMHM 3500, Advanced Field Experience 6

SMHM 4730, Hotel and Restaurant Management Systems 3

SMHM 4750, Managing a Diverse Workforce 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 folding key (#4) after page 288 for footnotes.

Summary of Degree Requirements:

Major (45 advanced): 57

Core:

English 12

History 6

Political Science 6

Macroeconomics 3

Mathematics 3

Laboratory Science 8

Wellness (may be satisfied by degree require ments21) 2

Visual and Performing Arts 3

Understanding of Ideas and Values 6 (3 hours may be satisfied by degree require- ments1.)

Other Requirements: 23

Microeconomics 3

Accounting 6

Computers in Business 3

Oral Communication 3

Free Electives 8

Note:

42 hours must be advanced.

24 of the last 30 hours must be taken at UNT.

Supplemental Information for BS with a Major in Hotel and Restaurant Management

Core Requirements

Required courses are English composition, 6 hours: ENGL 1310 and 2700 (Note 1); world literature, 6 hours: ENGL 2210, 2220; ECON 1110; HIST 2610 and 2620; PSCI 1040 and 1050; MATH 1100 (Note 1); wellness, 2 hours: PHED 1000 (2 hour course), DANC 1100 (3 hour course), PSYC 2580 (3 hour course) or SMHM 1450 (3 hour course) (Note 2); physical and life sciences, 8 hours: CHEM 1310 and BIOL 2380 (Note 1); visual and performing arts, 3 hours (Note 2); and understanding ideas and values, 6 hours (Note 2).

(Note 1) Students in the hotel and restaurant management program must take ENGL 2700; MATH 1100; BIOL 2380 and CHEM 1310.

(Note 2) See "University Core Curriculum Requirements" in the Academics section of this catalog for the lists of approved courses. The hotel and restaurant management program requires specific courses contained in parts of the University Core to satisfy degree requirements. Students should consult program advisers for a list of required courses. Students may be required to take extra courses if they fail to take these courses.

Additional Requirements

Required courses are ACCT 2020 and 2030; BCIS 2610; ECON 1100; and SMHM 3450.

Area of Concentration

Required courses are SMHM 1420, 1450, 1470, 1500, 2550, 3500 (6), 3700, 3800, 3920 or 4220, 4210, 4250, 4730, 4750 and 4820; BLAW 3430; FINA 3770; MGMT 3860; MGMT 3820; and MKTG 3650.

Electives

The student selects 8 hours of electives to complete 124 semester hours for the degree.

Merchandising and Hospitality Management Folding Key (Footnotes for Merchandising and Hospitality Management)

UNT Undergraduate Catalog School of Merchandising and Hospitality Management

UNT Graduate Catalog School of Merchandising and Hospitality Management

UNT Undergraduate Catalog Table of Contents

UNT Graduate Catalog Table of Contents

UNT Undergraduate Catalog Course and Subject Guide

UNT Graduate Catalog Course and Subject Guide

UNT Program Options

UNT School of Merchandising and Hospitality Management Home Page

UNT Prospective Students

UNT Home Page