| ACC 201 | Principles of Accounting 1 | 3 |
| ECON 116 | Survey of Economic Ideas | 3 |
| or | |
| ECON 201 | Elementary Microeconomics | 3 |
| HOSP 105 | Hospitality and Foodservice Industry | 1 |
| HOSP 110 | Principles of Food Preparation and Food Science | 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 Planning, Layout and Design | 3 |
| HOSP 300 | Cost Control in Hospitality and Food Industry | 3 |
| HOSP 369 | Internship in Food or Hospitality Management | 3 |
| HOSP 376 | Introduction to Event Management | 3 |
| HOSP 395 | Food and Culture | 3 |
| or | |
| FCS 400 | Family and Consumer Sciences Field Studies | 3 TO 6 |
| GEOG 261 | Introduction to Sustainable Tourism | 3 |
| or | |
| GEOG 262 | Tourism Regions | 3 |
| HOSP 400 | Restaurant Management and Quantity Food Production | 4 |
| HOSP 450 | Strategic Operation in Lodging Industry | 3 |
| or | |
| HOSP 475 | Catering for Profit | 3 |
| or | |
| HOSP 477 | Advanced Event Management | 3 |
| ISOM 125 | Introduction to Business with Integrated Computer Applications | 3 |
| MGT 300 | Managing Behavior in Organizations | 3 |
| MGT 361 | Foundations of Human Resource Management and Employee Relations | 3 |
| MKG 300 | Principles of Marketing | 3 |
| NUTR 275 | Personal Nutrition | 3 |