SCHOOL OF HOTEL, RESTAURANT & TOURISM MANAGEMENT SAMPLE 4-‐YEAR HOSPITALITY CURRICULUM (127 Credit hours required) HOSPITALITY MANAGEMENT *Semester assignment is arbitrary—the year is more important st FRESHMAN YEAR 1 Semester * + ENGL 101 – Introduction to English Fine Arts Requirement * + HRTM 110 – Introduction to Hosp. Industry + Math Requirement Free Elective (UNIV 101 – The Student in the University) *+ 2nd Semester * + ENGL 102 – Rhetoric & Composition + HRTM 260 – Hotel Management + Math Requirement ITEC 242 – Bus. Comm. (formerly TSTM 342) PSYC 101 – Intro. to Psychology SUMMER – HRTM 290 – Practicum and Seminar st SOPHOMORE YEAR 2nd Semester SPCH 140 – Public Communication HRTM 280 – Foundations of Tourism RETL 262 – Functional Accounting II ITEC 264 – Computer Applications in Business (formerly TSTM 264) Free Elective 1 Semester ITEC 240 – Business Law (formerly TSTM 240) + ECON 224 – Introduction to Economics * + HRTM 270 – Quantity Food Production * + RETL 261 – Functional Accounting I + Lab Science Requirement + *+ Study Abroad in Maymester course (would be used to fill 1 HRTM Prof. Elect. course in place of 1 below) JUNIOR YEAR 1st Semester English Req. (ENGL 282-‐286) HRSM 301 –Professional Development Seminar MGMT 371 – Principles of Management * Professional Elective (HRTM) Science Requirement 2nd Semester * HRTM 285 – Club Management MKTG 350 – Principles of Marketing RETL 344 – Personnel Organization & Supervision * Professional Elective (HRTM) Free Elective * o SUMMER-‐ HRTM 495 – Hosp. & Tourism Internship (Can also be taken AFTER SENIOR YEAR) SENIOR YEAR 1st Semester * o HRTM 421 – Hospitality Financial Management * o HRTM 370 – Restaurant Food Production Management History Requirement * Professional Elective * o * o * 2nd Semester HRTM 450 – Hospitality & Tourism Marketing HRTM 490 – Hospitality Management Strategies Professional Elective Free Elective HRTM ELECTIVES HRTM 228-‐ Purchasing & Controls HRTM 386-‐ Tourism Festival Planning & Management HRTM 518-‐ Training & Dev. in the Hosp. Industry HRTM 230-‐ Hospitality Management HRTM 387-‐ Cruise Ship Industry HRTM 537-‐ Multi-‐Cultural Dimensions of Hosp. Ind. HRTM 340-‐ Nutrition HRTM 388-‐ Resort Development & Management HRTM 557-‐ Security Mgt. of Hotels & Restaurant HRTM 352-‐ Software App. for the Hosp. Ind. HRTM 389-‐ International Tourism Field Experience HRTM 560-‐ Advanced Lodging Management HRTM 355-‐Pysical Plant Design HRTM 410-‐ HRTM Current Issues HRTM 564-‐ Advanced Meeting Management HRTM 357-‐ Hotel & Restaurant Law HRTM 440-‐ Services Mgt. for Hospitality & Tourism HRTM 565-‐ International Lodging Management HRTM 362-‐ Wedding Planning & Mgt. HRTM 473-‐ Club Cuisine & Service HRTM 567-‐ Timeshare & Vacation Ownership Mgt. HRTM 364-‐ Conference & Meeting Mgt. HRTM 475-‐ Wines & Spirits in Food Service Establ.. HRTM 570-‐ Managing Food Service Operations HRTM 376-‐ Contract Foodservice Mgt. HRTM 481-‐ Analytical Techniques in Tourism & Hosp. HRTM 576-‐Franchising within the Hosp. Industry HRTM 381-‐ Travel & Destination Mgt. HRTM 482-‐ Sustainable Tourism Planning & Policy HRTM 580-‐ Adventure Travel Management HRTM 382-‐ Travel & Tourism Law HRTM 483-‐ Tourism Economics HRTM 585-‐ Advanced Club Management HRTM 383-‐ Ecotourism HRTM 484-‐ Tourism Inform. Technology Issues HRTM 590-‐ Special Topics in HRTM HRTM 384-‐ Cultural & Heritage Tourism HRTM 485-‐ Sustainable Tourism HRTM 597-‐ Global Travel & Tourism + required to move to upper division o restricted to upper division * C or better required NOTE: Foreign Language, if required, will be counted as a free elective Updated 09/27/2011