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. Some requirements may have changed because the University Core Curriculum was being revised at the time this catalog went to press. Contact a degree program adviser.

BS with a Major in Hotel and Restaurant Management (Career Interest: Track I - Generalist)(Business Foundations Minor) pdf

BS with a Major in Hotel and Restaurant Management (Career Interest: Track I - Generalist)(Business Foundations Minor)

FRESHMAN YEAR

FALL HOURS

ECON 1100, Principles of Microeconomics 3

ENGL 1310, College Writing I, or ENGL 1313, Computer Assisted College Writing I3 3

PSCI 1040, American Government 3

SMHM 1420, Food Sanitation 1

SMHM 1450, Principles of Nutrition9 3

SMHM 1500, Orientation to the Hospitality Industry 2

Wellness9 0-3

Total 15-18

SOPHOMORE YEAR

FALL HOURS

ACCT 2020, Principles of Accounting 3

CHEM 1350, The Context of Chemistry4 4

ENGL 2220, World Literature II3 3

HIST 2610, United States History to 186518 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

SMHM7 3

SMHM 4210, Hospitality Cost Controls 3

Visual and Performing Arts2 3

Total 15

SENIOR YEAR

FALL HOURS

FINA 3770, Finance6 3

HIST 2620, United States History Since 186518 3

SMHM 4750, Managing a Diverse Workforce1 3

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

Understanding of Ideas and Values1 3

Elective 3

Total 18

FRESHMAN YEAR

SPRING HOURS

ECON 1110, Principles of Macroeconomics 3

ENGL 2210, World Literature I3 3

MATH 1100, College Algebra 3

PSCI 1050, American Government16 3

SMHM 1470, Principles of Food Preparation 3

Elective(s) 2

Total 17

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 2800, Foundations of International Travel and Tourism 3

Total 16

JUNIOR YEAR

SPRING HOURS

BLAW 3430, Basic Law6 3

MKTG 3650, Principles of Marketing6 3

SMHM 3700, Hotel Front Office Management 3

SMHM7 3

SMHM 4250, Quantity Food Production and Management 3

Total 15

SENIOR YEAR

SPRING HOURS

SMHM 3500, Advanced Field Experience 6

SMHM 4730, Hotel and Restaurant Manage-ment Systems 3

Elective 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): 48

Minor (12 advanced): 18

*Core:

English 12

History 6

Political Science 6

Macroeconomics 3

Mathematics 3

Laboratory Science 8

Wellness (may be satisfied by degree requirements21) 3

Visual and Performing Arts 3

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

Other Requirements: 23