Major in Hospitality Innovation and Leadership (BA/BS)
The major offers students the opportunity to study a blend of theory relating to management and financial service practices, with a focus on experiential learning in the three main industry areas of event planning, food and beverage management, and hotel management.
78 credits
Required Courses, 69 credits
| ACC 201 | Principles of Financial Accounting | 3 |
| ECON 116 | Introduction to Economics | 3 |
| | or | |
| ECON 201 | Elementary Microeconomics | 3 |
| ENT 241 | The Entrepreneurial Experience | 3 |
| HOSP 105 | Hospitality and Foodservice Industry | 3 |
| HOSP 110 | Principles of Food Preparation and Food Science | 3 |
| HOSP 147 | Food Protection | 3 |
| HOSP 222 | Commercial Food Operations | 3 |
| HOSP 225 | Hospitality Technology and Innovation | 3 |
| HOSP 250 | Lodging Management | 3 |
| HOSP 287 | Introduction to Event Management | 3 |
| HOSP 300 | Hospitality Cost Control | 3 |
| HOSP 350 | Revenue Management | 3 |
| HOSP 369 | Internship in Hospitality Management | 3 |
| HOSP 387 | Event Mechanics and Promotions | 3 |
| HOSP 400 | Restaurant Management | 3 |
| HOSP 450 | Strategic Operation in Lodging Industry | 3 |
| HOSP 487 | Event Production in the Modern Hospitality Industry | 3 |
| HOSP 499 | Capstone in Hospitality Innovation and Leadership | 3 |
| ISOM 249 | Foundations of Business Communication | 3 |
| MCOB 100 | Introduction to the Miller College of Business | 1 |
| MCOB 200 | Job Search Skills | 1 |
| MCOB 300 | Transition to the Profession | 1 |
| MGT 300 | Managing Behavior in Organizations | 3 |
| MGT 361 | Foundations of Human Resource Management and Employee Relations | 3 |
| MKG 300 | Principles of Marketing | 3 |
Select 3 courses (9 credits) from
Total Credit Hours: 78