Major in Hospitality and Food Management (BA/BS)

60 credits

Requirements List

ACC 201	Principles of Accounting 1	3
ECON 116	Survey of Economic Ideas	3
	or
ECON 201	Elementary Microeconomics	3
HOSP 105	Hospitality Foodserv Industry	1
HOSP 110	Prin Food Prep and Food Serv	3
HOSP 147	Foodservice Sanitation	1
HOSP 210	Customer Service	3
HOSP 222	Advanced Culinary Techniques	3
HOSP 250	Lodging Management	3
HOSP 262	Facilities Plan Layout and Des	3
HOSP 300	Cost Control in Hospitality and Food Industry	3
HOSP 369	Food or Hospitality Internship	3
HOSP 376	Intro Event Management	3
HOSP 395	Food and Culture	3
	or
FCS 400	FCS Field Study	3 TO 6
GEOG 261	Intro to Sustainable Tourism	3
	or
GEOG 262	Tourism Regions	3
HOSP 400	Restaurant Management	4
HOSP 450	Strategic Lodging Operation	3
	or
HOSP 475	Catering for Profit	3
	or
HOSP 477	Advanced Event Management	3
ISOM 125	Micro Apps for Business	3
MGT 300	Managing Behavior in Org	3
MGT 361	FDN of HR Employee Relations	3
MKG 300	Principles of Marketing	3
NUTR 275	Personal Nutrition	3

Total Credits: 60

Students completing this major are required to complete a bachelor of arts degree or a minor.