Hospitality Management Major/Food and Beverage Entrepreneurship Concentration (Bachelor of Science)

Freshman - Credits: 32-33

• Science and Technology General Education Requirement (Cr: 3-4)
• World Cultures General Education Requirement (Cr: 3)

• ACC 175 - Financial Accounting (Cr: 3)
• BUS 110 - Business Computers I (Cr: 3)
• BUS 120 - Business Fundamentals I (Cr: 3)
• BUS 121 - Business Fundamentals II (Cr: 3)
• ENG 111 - Critical Reading and Writing I (Cr: 3)
• ENG 112 - Critical Reading and Writing II (Cr: 3)
• HTM 110 - Service Management (Cr: 3)
• INT 100 - Internship I (Cr: 2)
• MTH 126 - Applied Statistics (Cr: 3)

• Satisfies the Quantitative Reasoning General Education Requirement

Sophomore - Credits: 33

• Literary Perspectives General Education Requirement (Cr. 3)
• General Education Requirement (Cr: 3)

• ACC 185 - Managerial Accounting (Cr: 3)
• BUS 200 - Marketing (Cr: 3)
• BUS 210 - Finance (Cr: 3
• BUS 270 - Communicating in Business (Cr: 3
• HTM 101 - Foundations of Hospitality Management (Cr: 3)
• HTM 140 - Culinary Arts Operations (Cr: 3)
• ECN 201 - Macroeconomics (Cr: 3)

• Satisfies the Global Issues General Education Requirement

• ECN 202 - Microeconomics (Cr: 3)
• INT 200 - Internship II (Cr: 2)

Junior - Credits: 31

• Aesthetic Awareness General Education Requirement (Cr: 3)
• Individual and Society General Education Requirement (Cr: 3)
• Values & Ethical Reasoning General Education Requirement (Cr: 3)
• Food and Beverage Elective (Cr: 9)
• General Education Elective (Cr: 3)

• BUS 320 - Organizational Behavior (Cr: 3)
• BUS 370 - Business Analysis and Research (Cr: 3)
• BUS 379 - Semester Internship Strategies (Cr: 1)
• ECN 302 - Intermediate Microeconomics (Cr: 3)

Senior - Credits: 30

• Food and Beverage Elective (Cr: 3)
• General Education Elective (Cr: 6)

• BUS 480 - Semester Internship (Cr: 12)
• BUS 489 - Senior Thesis I (Cr: 3)
• BUS 490 - Senior Thesis II (Cr: 3)
• HTM 415 - Hospitality Strategic Management (Cr: 3)

Food and Beverage Entrepreneurship Concentration Electives

• HTM 140 - Culinary Arts Operations (Cr: 3)
• HTM 214 - Sustainable Tourism (Cr: 3)
• HTM 305 - Contemporary Restaurant Concepts and Operations (Cr: 3)
• HTM 315 - The History and Appreciation of Wine (Cr: 3)
• HTM 318 - Events Management (Cr: 3)
• HTM 320 - The Cultural History of Food (Cr: 3)
• HTM 400 - Contemporary Issues in Hospitality (Cr: 3)
• BUS 300 - Entrepreneurship (Cr: 3)
• BUS 327 - Supply Chain Management (Cr: 3)
• BUS 381 - Nonprofit Management (Cr: 3)
• BUS 460 - Brand Management (Cr: 3)