Effective: Fall 2016
Closed: Summer 2026
This program no longer accepting applications. The Hospitality Studies program is recommended for those students interested in pursuing Foodservice Management and Meeting and Event Planning.
The Hotel/Restaurant Management (HRM) program is designed for individuals seeking specialized training and knowledge as preparation for a career in the vast hospitality industry. The successful graduate can enter the industry at a supervisory level and perform management functions and duties to this industry.
Career fields within hospitality include:
- Hotel Accounting
- Food Cost Control
- Airline Food Operations
- Catering & Event Planning
- Convention Operations
- Cruise Line Food Service
- Quick Service Supervision (fast food)
- Food and Beverage Broker
- Gaming & Casino Food Operations
- Hotel Housekeeping Supervision
- Bar Operations
- Restaurant Sales
- Country Club Supervisor
- Sporting Venue Food Service
- Theme Park Operations
- Restaurant Supervisor
Upon successful completion of this program, students should be able to:
- Apply federal, state and local laws and regulations specific to this industry.
- Use generally accepted accounting practices in the efficient and cost effective operation of the enterprise.
- Communicate effectively with employers, employees, customers, vendors and the community using appropriate technology.
- Awareness of terminology, common supervisory skill-sets and the need for life-long career planning for success.
- Use of sales and marketing techniques to enhance acceptance of the product/service the industry provides.
| First Semester | Hours | |
|---|---|---|
| ENG 100 | English Composition I | 3 |
| HRM 100 | 3 | |
| HRM 110 | 3 | |
| BUS 104 or MAT 135 | Mathematics for Business or Business Precalculus | 3 |
| CS 100 or CS 101 | Introduction to Information Technology or Introduction to Computer Science | 3 |
| Hours | 15 | |
| Second Semester | ||
| ENG 112 | English Composition II: Writing About Literature | 3 |
| HRM 155 | Managing Lodging Operations | 3 |
| HRM 162 | Hospitality Law | 3 |
| ACC 100 or ACC 111 | Applied Accounting or Financial Accounting | 3 |
| Any Diversity and Social Justice and Global Understanding designated Social Science course | 3 | |
| Hours | 15 | |
| Third Semester | ||
| HRM 253 | Restaurant Management | 3 |
| BUS 130 | Business Communication | 3 |
| HRM 255 or HRM 140 | Beverage Management or Tourism: Principles, Practices, Philosophies | 3 |
| HRM 145 or BUS 230 | Sales and Marketing in Hospitality or Principles of Marketing | 3 |
| Any Scientific Inquiry designated Science course | 4 | |
| Hours | 16 | |
| Fourth Semester | ||
| HRM 254 | Catering and Event Planning | 3 |
| BUS 215 | Human Resource Management | 3 |
| Open Elective | 3 | |
| Arts & Humanities Elective | 3 | |
| Select one of the following: | 3 | |
| Hospitality Studies Internship (3 credit) | ||
HRM Elective | ||
| Hours | 15 | |
| Total Hours | 61 | |
Notes
Diversity and Social Justice and Global Understanding designated courses.
Scientific Inquiry designated courses.
Arts and Humanities Electives
This list does not indicate College Academic Learning Goal designation. Refer to your program curriculum for more information.
The subject areas listed are generally transferable to most institutions. However, transferability is always determined by the college or university you are planning to transfer to. Be sure to meet with a transfer advisor before making your course selections.
- ART - Art
- COMM - Communication Studies
- DRA - Drama
- ENG - English (ENG 115 and above)
- HUM - Humanities
- MUS - Music
- PHI - Philosophy
Some programs specify or recommend a Foreign Language.
| Code | Title | Hours |
|---|---|---|
| Foreign Languages: | ||
| Elementary French I | ||
| Elementary French II | ||
| Intermediate French I | ||
| Intermediate French II | ||
| Elementary Spanish I | ||
| Elementary Spanish II | ||
| Intermediate Spanish I | ||
| Intermediate Spanish II | ||