Hotel, Restaurant and Tourism Management - Bachelor of Science
Core Courses
Students must complete all University degree requirements, which include: General Education requirements, Viewing a Wider World requirements, and elective credits to total at least 120 credits with 48 credits in courses numbered 300 or above. Developmental coursework will not count towards the degree requirements and/or elective credits, but may be needed in order to take the necessary English and Mathematics coursework.
| Prefix | Title | Credits |
|---|---|---|
| General Education | ||
| Area I: Communications | ||
| English Composition - Level 1 | ||
| Choose one from the following: | 4 | |
| Composition I | 4 | |
| Composition I Honors | 4 | |
| Composition I | 4 | |
| English Composition - Level 2 | ||
| Choose one from the following: | 3 | |
| Professional and Technical Communication Honors | 3 | |
| Writing in the Humanities and Social Science | 3 | |
| Professional and Technical Communication Honors | 3 | |
| Advanced Technical and Professional Communication | 3 | |
| Oral Communication | ||
| Choose one from the following: | 3 | |
| Effective Leadership and Communication in Agriculture | 3 | |
| Introduction to Communication | 3 | |
| Public Speaking | 3 | |
| Introduction to Communication Honors | 3 | |
| Area II: Mathematics | ||
| MATH 1350G | Introduction to Statistics 1 | 3 |
| Area III/IV: Laboratory Sciences and Social/Behavioral Sciences | 10 | |
| Survey of Economics | 3 | |
or ECON 2110G | Macroeconomic Principles | |
or ECON 2120G | Principles of Microeconomics | |
| Introduction to Tourism | 3 | |
Area III: Laboratory Sciences Course (4 credits) 2 | ||
| Area V: Humanities 2 | 3 | |
| Area VI: Creative and Fine Arts 2 | 3 | |
| General Education Elective 2 | 3-4 | |
Any "G" course, excluding Area I and crosslisted courses | ||
| Viewing A Wider World 3 | 6 | |
| Departmental/College Requirements | ||
| HRTM 1130 | Introduction to Hospitality Management | 3 |
| HRTM 1310 | Safety, Sanitation and Health in the Hospitality Industry 8 | 1 |
| HRTM 1320 | Food Production and Service Fundamentals | 3 |
| HRTM 2130 | Hotel Operations I | 3 |
| HRTM 3210 | Hotel, Restaurant, and Tourism Marketing | 3 |
| HRTM 3410 | Hospitality Management Accounting | 3 |
| HRTM 3220 | Hospitality and Travel Law | 3 |
| HRTM 3910 | Professional Development | 1 |
| HRTM 3230 | Hospitality Leadership Management | 3 |
| HRTM 3310 | Quantity Food Production and Service | 4 |
| HRTM 4998 | Hospitality Internship | 1 |
| HRTM 4910 | HRTM Internship Seminar | 1 |
| HRTM 4410 | Hospitality Cost Control | 3 |
| HRTM 4135 | Hospitality Facilities Management | 3 |
| HRTM 4999 | Senior Capstone Experience 4 | 3 |
| Departmental Electives | 12 | |
Select 12 credits of Professional Departmental Electives in consultation with your HRTM Faculty Mentor 5 | ||
| Non- Departmental Requirements (in addition to Gen.Ed/VWW) 6 | ||
| ACES 1120 | Freshman Orientation | 1 |
| ACCT 2110 | Principles of Accounting I | 3 |
| Any MKTG #300 and above | 3 | |
| MGMT 309 | Human Behavior in Organizations | 3 |
| MGMT 332 | Human Resources Management | 3 |
| Electives, to bring the total credits to 120 6, 7 | 19 | |
| Total Credits | 120-121 | |
- 1
MATH 1350G Introduction to Statistics is required for the degree but students may need to take any prerequisites needed to enter MATH 1350G first.
- 2
See the General Education section of the catalog for a full list of courses. Please consult your HRTM faculty mentor to select appropriate courses.
- 3
Viewing A Wider World Requirement - Two courses in two different colleges, with at least one from outside ACES. See list of approved courses in the catalog. (300+ level courses with a "V" behind them.) See the Viewing a Wider World section of the catalog for a full list.
- 4
Complete during final semester.
- 5
Departmental Electives (the following are typical offerings):
- HRTM 4310 Beverage Management
- HRTM 4320 Restaurant Operations Management
- HRTM 4330 Wine Appreciation
- HRTM 4230 Hotel, Restaurant and Tourism Industry Purchasing, Selection, and Procurement
- HRTM 4235 Club Management and Marketing
- HRTM 4130 Hotel Operations II
- HRTM 4140 Hotel Revenue and Sales Management
- HRTM 4145 Resort Management
- HRTM 4240V Sustainability in the Hospitality Industry
- HRTM 4110 Meetings, Conventions and Special Events
- HRTM 4115 Entertainment Business and Venue Management
- HRTM 4120 An Overview of Italian Tourism focused on Food, Wine, Art and Culture
- HRTM 4996 Special Topics
- HRTM 4991 Special Problems
- 6
It is highly recommended that students take BFIN 341 Financial Analysis and Markets as an elective course. You will need assistance from HRTM to receive a prerequisite waiver to enroll in it.
- 7
It is strongly suggested that students use their elective credits to earn a minor such as Marketing, Business Administration, Food Science and Technology, Human-Animal Interaction, or a Language.
*Elective credit may vary based on prerequisites, dual credit, AP credit, double majors, and/or minor coursework. The amount indicated in the requirements list is the amount needed to bring the total to 120 credits and may appear in variable form based on the degree. However students may end up needing to complete more or less on a case-by-case basis and students should discuss elective requirements with their advisor.
- 8
Students may waive HRTM 1310 Safety, Sanitation and Health in the Hospitality Industry if they show prove of a valid, not-expired ServSafe Food Safety Manager certificate. They will need to show continued proof of manager or food handler's certification in order to serve food to the public in HRTM 1320 Food Production and Service Fundamentals, HRTM 3310 Quantity Food Production and Service, HRTM 4320 Restaurant Operations Management and HRTM 4110 Meetings, Conventions and Special Events
A Suggested Plan of Study for Students
This roadmap assumes student placement in ENGL 1110G Composition I. The contents and order of this roadmap may vary depending on initial student placement in mathematics and English. It is only a suggested plan of study for students and is not intended as a contract. Course availability may vary from fall to spring semester and may be subject to modification or change.
| First Year | ||
|---|---|---|
| Fall | Credits | |
| HRTM 1130 | Introduction to Hospitality Management | 3 |
| HRTM 1310 | Safety, Sanitation and Health in the Hospitality Industry | 1 |
| ACES 1120 | Freshman Orientation | 1 |
| MATH 1215 | Intermediate Algebra | 3 |
| Choose one from the following: | 3 | |
| Effective Leadership and Communication in Agriculture | ||
| Introduction to Communication | ||
| Public Speaking | ||
| Introduction to Communication Honors | ||
| Choose any General Education course from Area V or VI 2, 3 | 3 | |
| Credits | 14 | |
| Spring | ||
| HRTM 1120G | Introduction to Tourism | 3 |
| ENGL 1110G | Composition I | 4 |
| ECON 1110G | Survey of Economics or Macroeconomic Principles or Principles of Microeconomics | 3 |
| Any General Education from Area V or Area VI 2, 3 | 3 | |
| Elective Course 4 | 3 | |
| Credits | 16 | |
| Second Year | ||
| Fall | ||
| HRTM 2130 | Hotel Operations I | 3 |
| Choose one from the following: | 3 | |
| Professional and Technical Communication Honors | ||
| Professional and Technical Communication Honors | ||
| Advanced Technical and Professional Communication | ||
| Writing in the Humanities and Social Science | ||
| MATH 1350G | Introduction to Statistics 1 | 3 |
| General Education Elective 2 | 3 | |
| Area III: Laboratory Science Course 2 | 4 | |
| Credits | 16 | |
| Spring | ||
| HRTM 1320 | Food Production and Service Fundamentals | 3 |
| HRTM 3230 | Hospitality Leadership Management | 3 |
| ACCT 2110 | Principles of Accounting I | 3 |
| Any 300-level Marketing Course | 3 | |
| Elective Course 4 | 3 | |
| Credits | 15 | |
| Third Year | ||
| Fall | ||
| HRTM 3210 | Hotel, Restaurant, and Tourism Marketing | 3 |
| HRTM 3410 | Hospitality Management Accounting | 3 |
| HRTM 3310 | Quantity Food Production and Service | 4 |
| Any Viewing a Wider World course 5 | 3 | |
| Elective Course 4 | 3 | |
| Credits | 16 | |
| Spring | ||
| HRTM 3220 | Hospitality and Travel Law | 3 |
| HRTM 3910 | Professional Development | 1 |
| MGMT 332 | Human Resources Management | 3 |
| Any HRTM Departmental Elective 6 | 3 | |
| Any Viewing a Wider World course 5 | 3 | |
| Credits | 13 | |
| Summer | ||
| HRTM 4998 | Hospitality Internship | 1 |
| Credits | 1 | |
| Fourth Year | ||
| Fall | ||
| HRTM 4910 | HRTM Internship Seminar | 1 |
| HRTM 4410 | Hospitality Cost Control | 3 |
| HRTM 4135 | Hospitality Facilities Management | 3 |
| MGMT 309 | Human Behavior in Organizations | 3 |
| HRTM Departmental Elective 6 | 3 | |
| Elective Course 4 | 3 | |
| Credits | 16 | |
| Spring | ||
| HRTM 4999 | Senior Capstone Experience | 3 |
| Departmental Elective Courses 6 | 6 | |
| Elective Courses (if needed to reach 120 credits) 4 | 4 | |
| Credits | 13 | |
| Total Credits | 120 | |
- 1
MATH 1215 Intermediate Algebra is the required prerequisite for MATH 1350G, is students place directly into MATH 1350G Introduction to Statistics then they can take an elective in it's place.
- 2
See the General Education section of the catalog for a full list of courses.
- 3
Students must take only one Area V and one Area VI course.
- 4
It is strongly suggested that students use their elective credits to earn a minor such as Marketing, Business Administration, Food Science and Technology, Human-Animal Interaction, or a Language.
*Elective credit may vary based on prerequisites, dual credit, AP credit, double majors, and/or minor coursework. The amount indicated in the requirements list is the amount needed to bring the total to 120 credits and may appear in variable form based on the degree. However students may end up needing to complete more or less on a case-by-case basis and students should discuss elective requirements with their advisor.
- 5
See the Viewing a Wider World section of the catalog for a full list of courses.
- 6
Departmental Electives (the following are typical offerings):
- HRTM 4310 Beverage Management
- HRTM 4320 Restaurant Operations Management
- HRTM 4330 Wine Appreciation
- HRTM 4230 Hotel, Restaurant and Tourism Industry Purchasing, Selection, and Procurement
- HRTM 4235 Club Management and Marketing
- HRTM 4130 Hotel Operations II
- HRTM 4140 Hotel Revenue and Sales Management
- HRTM 4145 Resort Management
- HRTM 4240V Sustainability in the Hospitality Industry
- HRTM 4110 Meetings, Conventions and Special Events
- HRTM 4115 Entertainment Business and Venue Management
- HRTM 4996 Special Topics
- HRTM 4991 Special Problems