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

Freshman - Credits: 32

• Individual and Society General Education Requirement (Cr: 3)
• Quantitative Reasoning General Education Requirement (Cr: 3)
• General Education Requirement (Cr: 3)
• HTM1XX: TBD (Cr: 3)

• ENG 111 - Critical Reading and Writing I (Cr: 3)
• ENG 112 - Critical Reading and Writing II (Cr: 3)
• HTM 101 - Foundations of Hospitality Management (Cr: 3)
• HTM 108 - Rooms Division Management (Cr: 3)
• HTM 110 - Service Management (Cr: 3)
• ACC 175 - Financial Accounting (Cr: 3)
• INT 100 - Internship I (Cr: 2)

Sophomore - Credits: 33

• Literary Perspectives General Education Requirement (Cr. 3)
• Aesthetic Awareness General Education Requirement (Cr: 3)
• General Education Requirement (Cr: 3)
• HTM 2XX: TBD (Cr. 4) (Science and Technology General Education Requirement)

• HTM 213 - Hospitality Sales and Marketing (Cr: 3)
• HTM 215 - Hospitality Purchasing and Cost Control (Cr: 3)
• HTM 225 - Hospitality Management Accounting (Cr: 3)
• HTM 250 - Food and Beverage Management (Cr: 3)
• HTM 255 - Fundamentals of Events (Cr: 3)
• ECN 201 - Macroeconomics (Cr: 3)
• INT 200 - Internship II (Cr: 2)

Junior - Credits: 31

• Global Issues General Education Requirement (Cr: 3)
• World Cultures General Education Requirement (Cr: 3)
• Values & Ethical Reasoning General Education Requirement (Cr: 3)
• General Education Requirements (Cr: 6)
• Elective (Cr: 3)

• HTM 302 - Hospitality Research Methods (Cr: 3)
• HTM 360 - Hospitality Legal Perspectives (Cr: 3)
• HTM 370 - Hospitality Entrepreneurship (Cr: 3)
• HTM 374 - Hospitality Organizational Behavior (Cr: 3)
• HTM 379 - Semester Internship Strategies (Cr: 1)

Senior - Credits: 30

• Hospitality Electives (Cr: 9)

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