4-YEAR UNDERGRADUATE PROGRAM: HOSPITALITY MANAGEMENT
The 4-year curriculum in Hospitality Management provides the specialized education to equip the student for a career in hospitality and tourism management. It offers two majors: Management for the Hotel and Tourism Industry and Culinary Arts & Food Service Management.
For Admission and General Education Requirements see the 4-Year Undergraduate Program area of the FUA site.
Direct admission to the 4-year Program is granted to students who have successfully completed one of the following Programs: 1-year Program in Culinary Arts, Wine Studies and Enology, Baking and Pastry, and the 2-year Certificate in Culinary Arts.
Core Courses for 4-Year Program (25 credits)
HP HT IH 300 Introduction to Hospitality
FW FS SA 300 Food Safety and Sanitation (1 credit)
BU MA HR 350 Human Resources Management
HP HT HM 350 Hospitality Marketing
HP FB OM 400 Food and Beverage Operations and Management
HP HT HA 400 Hospitality Accounting
HP FB CS 470 Catering Sales and Operations
HP HT OB 470 Organizational Behavior in the Hospitality Industry
HP FB CC 532 Cost Control
Career Capstone Project - Major Concentration (3 credits)
Plus General Free Electives from any FUA Department sufficient to reach a total of 120 credits.
Please Note: All Hospitality Management students must complete at least 1000 hours of training experience in the hospitality or tourism industry.
Management for the Hotel and Tourism Industry Major Courses:
HP HT IM 450 International Management for the Hospitality Industry
HP HT IM 460International Marketing for the Hospitality Industry
HP HT IN 320 International Tourism
Plus 4 Hospitality major electives courses (21 credits) from one of the following departments or Schools:
Hospitality and Tourism Management
Restaurant, Food and Beverage Management
Hotel, and Lodging Management
School of Food and Wine Studies
International School of Business
Culinary Arts & Food Service Management Major Courses:
7 courses from declared concentration the Culinary Arts curriculum