Sample Hospitality Management Curriculum

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This is a sample curriculum for a B.S. Degree in Food Science and Human Nutrition, Hospitality Management Option. A minimum of 126 hours is needed for graduation from this program. Course requirements may change, so talk to the program advisor about which courses to take.

Download a printable version of the Hospitality Management Curriculum here.

Freshman Year

FALL   SPRING  
*FSHN 140: Introduction to Hospitality 3 *FSHN 145 - Intro Hospitality Management 3
*ACES 101: Contemporary Issues in ACES 2 RHET 105:  or CMN 112: Writing and Research 4
ACE 161: Microcomputer Applications 3 *MATH 234: Calculus for Business I 4
CMN 101: or CMN 111: Public Speaking 3 Humanities/Non-Western (HP or LA)****** 3
PSYC 100: Intro Psych 4 Open Electives     2
Total 15 Total 16

Summer Semester

Practical Work Experience, 0 credit hours

Sophomore Year

FALL   SPRING  
FSHN 101: Science of Food & How it Relates to You 3 FSHN 120: Contemporary Nutrition 3
FSHN 232: Science of Food Preparation 3 Statistics1 3
CHEM 101: Introductory Chemistry 3 Humanities/Western (HP or LA and W)****** 3
**ECON 102: or ACE 100: Microeconomic 3 FSHN 346: Foundations in Hotel Mgmt. 3
***ANSC 309: Meat Production and Marketing 2 FSHN 292: HM Professional Issues 1
    Open electives 3
Total 14 Total 16

1Select from ACE 261; CPSC 241; ECON 202; MATH 161; PSYC 235; SOC 280; or STAT 100

Junior Year

FALL   SPRING  
*FSHN 345: Strategic Operation Mgmt 3 FSHN 249: Food Service Sanitation 1
*ACCY 200: Fundamentals of Accounting 3 ****FSHN 340: Food Production and Service (pre-req FSHN 332) 4
BADM 310: Mgmt and Org Behavior 3 MCB 100: Introductory Microbiology 3
ACP/US Minority   (HP or LA) ****** 3 MCB 101: Intro Microbiology Laboratory 2
Open electives 3 BADM 300: Legal Environment of Bus. (before spring senior) 3
    *Open electives 3
Total 15 Total 16

Summer Semester

FSHN 293 Professional Work Experience (pre-req FSHN 340) 4 credit hours 

Senior Year

FALL   SPRING  
*LEAD 320: Training Needs Assessment 3 *FSHN 442 : HM Skills and Applications (pre-req FSHN 340) 3
*****PSYC 245: Industrial Org Psych (pre-req PSYC 100) 3 *FSHN 443: Management of Fine Dining  (pre-req FSHN 340) 4
BADM 320 : Principles of Marketing (pre-req STAT) 3 *LEAD 321: Training and Development1  (pre-req LEAD 320)         3
FSHN 441: Services Management 2 *Open Electives 3
*Open Electives 6    
Total 17 Total 13

Total hours required (minimum): 126

*Course is offered only once/year during designated semester
**Choose one: ECON 102 (3 credit hours) or ACE 100 (4 credit hours)
***Odd years only during designated semester
****Enrollment Priority given to HM majors in spring, Dietetic majors in Fall
*****or BADM 311 or BADM 313 (both have prereq BADM 310): 
******6 credit hours needed to fulfill Humanities requirement.   Cultural Studies requires three courses. Must have one course from each category: US Minority, Western, and Non-Western.  1 Advanced Composition course ACP required. 
•Additional open electives may be required beyond the courses listed above to meet the minimum amount necessary for graduation.

POTENTIAL 5TH YEAR: Transfers, Study/Work Abroad, Fail to Complete Prerequisites/Semester Courses as Outlined

Updated 6/2/20