Hospitality Management - (106 Credits)

UNIVERSITY REQUIREMENTS / 23 credits / Prerequisites
English Language Requirements (6 credits)
ENG 203 / English Communication Skills I / 3 credits / ENG 020 or Placement
ENG 204 / English Communication Skills II / 3 credits / ENG 203
Business Requirements (4 credits) / 3 credits / ENG 204
BUS 210 / Business Communication Skills
BUS 215 / Presentation Skills + Lab / 1 credit / Co. BUS 210
Arts Requirements ( 3 credits)
Choose one of the following courses:
ART 202 / Introduction to Arts and Music Appreciation I / 3 credits / Co. ENG 203
ART 205 / History of Art and Design
Natural Sciences Requirements (3 credits) / 3 credits / Co. ENG 203
Choose one of the following courses:
HLT 210 / Health and Wellness
NTR 201 / Introduction to Nutrition
ENV 201 / Man in the Environment
Computer Science Requirements (3 credits) / 3 credits / Co. ENG 203
CSC 201 / Introduction to Information Technology + Lab
CSC 203 / Introduction to Computer Science
CSC 205 / Introduction to Programming
Humanities and Social Science Requirements (3 credits) / 3 credits
Choose one of the following courses:
HUM 318 / Human Rights
PSY 201 / Introduction to Psychology
SOC 201 / Introduction to Sociology
SOC 202 / Justice, Society and Gender / ENG 203
POL 202 / Globalization and Political Change / ENG 203
CST 201 / Western Civilization / ENG 203
WGS 290 / Water Politics and Law / ENG 203
Physical Education Requirements (1 credits) / 1 credit
PED 201 / Physical Education I
MAJOR REQUIREMENTS / 71 credits
1- Business Requirements (18 credits)
ACC 210 / Principles of Accounting I / 3 / MAT 100 or placement, Co. ENG 203
FIN 221 / Managerial Finance / 3 / ACC 210
ECO 201 / Microeconomics / 3 / ENG 203, MAT 221
ECO 202 / Macroeconomics / 3 / ECO 201
MGT 320 / Human Resources Management / 3 / MGT 201 or HOM 201
MKT 201 / Marketing Principles / 3 / ENG 203
2- Emphasis Requirements (53 credits)
HOM 201 / Introduction to Hospitality Management / 3 / Co. ENG 203
HOM 210 / Culinary Theory and Practice I / 3 / Co.ENG 203
HOM 212 / Bartending & Food, Beverage Service Management / 3 / HOM 201
HOM 260 / Food Safety and Quality Control / 3 / ENG 203
HOM 305 / Travel and Tourism / 3 / Co. ENG 203
HOM 312 / Culinary Theory and Practice II / 3 / HOM 210
HOM 314 / Internship I / 1 / HOM 210, HOM 212
HOM 321 / Food, Beverage &Labor Cost Control / 3 / HOM 201
HOM 322 / Front Office Management / 3 / HOM 201
HOM 324 / Internship II / 1 / HOM 327, HOM 305
HOM 325 / Restaurant Operations Management / 3 / HOM 321
HOM 327 / Rooms Division Management / 3 / HOM 201
HOM 330 / Esthetics, Etiquette and Protocol / 3 / ENG 203
HOM 335 / Housekeeping / 3 / HOM 201
HOM 399 / Hospitality Architecture, Design & Property Management / 3 / HOM 325, HOM 327
HOM 418 / Hospitality Managerial Accounting / 3 / ACC 210
HOM 419 / Domestic Travel and Tourism Development / 3 / HOM 305
HOM 427 / Sales and Marketing in the Hospitality Industry / 3 / MKT 201
HOM 428 / Hospitality & Tourism Strategic Management (Senior Project) / 3 / Senior Standing
OTHER REQUIREMENTS / 6 credits
MAT 221 / Calculus and Applied Math for Business / 3 / MAT 100 or placement
STA 211 / Business Statistics / 3 / MAT 100 or placement, Co. ENG 203
FREE ELECTIVES / 3 credits
MAJOR ELECTIVE / 3 credits