Family & Consumer Sciences Department
Hotel Restaurant Management Curriculums:
|
CURRICULUM IN HOTEL/RESTAURANT MANAGEMENT |
|
| Freshman Year | Credit Hours |
| HED First Aid |
1 |
| PE Activity | 1 |
| BIOL 103 Principles of Biology | 3 |
| BIOL 104 Principles of Biology | 3 |
| BSS 101 Freshman Seminar | 2 |
| CHEM 101 | 3 |
| CIS 105 Survey of Computer Usage | 3 |
| ENG 101 Freshman Composition | 3 |
| ENG 102 Freshman Composition | 3 |
| MATH 131 College Algebra | 3 |
| MATH 132 Trigonometry | 3 |
| ECON 201 Principles of Economics | 3 |
| Total | 31 |
| Sophomore Year | |
| ACCT 201 Principles of Accounting |
3 |
| ACCT 202 Managerial Accounting | 3 |
| ART 201 or 210 or 307 | 3 |
| CIS 201 Micro Computer Appl. Bus. | 3 |
| ENG 213 Advanced Composition | 3 |
| FN 200 Food Science Preparation | 3 |
| FN 202 Quantity Food Purchasing | 3 |
| GET 300 Rising Junior Examination | 3 |
| PSY 200 General Psychology (Social Science) | 3 |
| ST 208 or 212 (Humanities) | 3 |
| HRM 201 Sanitation and Safety | 3 |
| HRM 222 Introduction to Hospitality | 3 |
| Total | 33 |
| Junior Year | |
| Humanities Electives |
6 |
| MAN 301 Management Prin. Poll | 3 |
| MAN 310 Management Human Res | 3 |
| MKT 301 Principles of Marketing | 3 |
| HRM 306 Org/Mgmt Food Service | 3 |
| HRM 308 Front Office Management | 3 |
| HRM 309 Fundamentals Travel Tourism | 3 |
| HRM 312 Facility Design Planning | 3 |
| HRM 314 Marketing Hospitality Industry | 3 |
| Total | 30 |
| Senior Year | |
| GET 400 Senior Comprehensive Exam |
0 |
| Open Electives | 3 |
| Selective Requirements | 3 |
| HRM 400 Professional Practicum | 6 |
| HRM 401 Hospitality Law | 3 |
| HRM 403 Food Production Management | 3 |
| Concentration Requirements | 12 |
| Total | 30 |
| TOTAL | 124 |
