The hospitality management minor is for students interested in
foundational knowledge in the hospitality industry including foodservice,
lodging and other hospitality venuses. Specific areas of
interest may be further pursued through elective courses.
REQUIREMENTS |
HRs |
|
| ACCT 23020 | Introduction to Financial Accounting | 3 |
| HM 13024 | Introduction to Hospitality Management | 2 |
| HM 23030 | Lodging Operations | 3 |
| HM 43030 | Food Service Systems Management |
3 |
| HM 43032 | Food Production and Service Management (offered only in spring semester) |
3 |
| HM 43092 | Practicum in Hospitality Management | 3 |
| Electives: Choose a minimum of 6 hours | 6-10 | |
| HM 33020 | Legal Issues in the Hospitality Industry | 3 |
| HM 33026 | Hospitality Cost Control and Analysis | 5 |
| HM 33029 | Catering and Banquet Preparation and Service | 5 |
| HM 33035 | Hospitality Service Quality Management | 3 |
| HM 33036 | Club Management | 3 |
| HM 33040 | Hotel Convention Group Sales and Services | 3 |
| HM 41095 | Special Topics in Hospitality Management | 1-4 |
| HM 43029 | Hospitality Financial Policy | 3 |
| HM 43043 | Hospitality Meetings Management | 3 |
| RPTM 36060 | Commercial Recreation and Tourism | 3 |
TOTAL 23-27 |
||
Students are encouraged to declare the minor with a minimum of 3-4 semesters remaining before graduation and should meet with a faculty advisor to plan their course of study. Minimum 2.50 GPA required for admission to the minor.
Minimum 2.75 GPA in the minor required for graduation.
*Students may register for HM 43030 and 43032 (with permission)
without completion of the prerequisite courses.
