Each Hospitality Management major is required to complete 9-12 professional electives. The direct and implied intent of this requirement is to require the student to complete related electives; those within the broad definition and discipline of Hospitality Management.
PROFESSIONAL ELECTIVES |
HRs |
|
| HM 23021 | Food Study | 3 |
| HM 33035 | Hospitality Service Quality Management | 3 |
| HM 33036 | Club Management | 3 |
| HM 33040 | Hotel Convention Group Sales and Services | 3 |
| HM 41093 | Workshop | 2-5 |
| HM 41095 | Special Topics | 1 - 4 |
| HM 43029 | Hospitality Financial Policy | 3 |
| HM 43040 | Strategic Lodging Management | 3 |
| HM 43043 | Hospitality Meetings Management | 4 |
| FIN 36053 | Business Finance | 3 |
| HDFS 24011 | Interpersonal and Family Relationships | 3 |
| RPTM 2606 | Introduction to Global Tourism | 3 |
| RPTM 36060 | Commercial Recreation and Tourism | 3 |
| RPTM 46000 | Tourism Development and Recreational Travel | 3 |
|
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GENERAL ELECTIVES |
HRs |
|
| ACCT 23021 | Intro. to Managerial Accounting | 3 |
| GEOG 40195 | Geography of Wine | 3 |
| RPTM6000 | Foundations of Recreation and Leisure | 3 |
| NUTR 43016 | Cultural Aspects of Food, Nutrition, and Health | 3 |
| M&IS 34185 | Individual and Group Behavior in Organizations | 3 |
| M&IS 34165 | Dynamics of Leadership | 3 |
| M&IS 34123 | Entrepreneurship in the United States Economy | 3 |
| M&IS 44150 | Total Quality Management | 3 |
Note
Some elective courses need to be at the upper division level to fulfill the 39-hour upper division course requirement.
