Hotel, Resort, and Hospitality Management - Food and Beverage Management Emphasis (B.A., B.S.)

Location(s): Main Campus

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Program Information

Students must complete the courses required for the major with a GPA of 2.5 or better.

General Education Requirement (30-35 Credits)

See General Education for course options.

Core Course Requirements (12-15 Credits)
Breadth Area Requirements (16-20 Credits)

Please note: All students must complete a minimum of 30 credits between the Core and Breadth Area requirements.

Bachelor’s Degree Type: Arts or Science Requirement (12* or 16** Credits)

Select one degree type from either Bachelor of Arts or Bachelor of Science:

Bachelor of Science (BS) Degree Requirement (12 Credits*)

Bachelor of Science Degree - Math or Science minimum requirement 12 Credits

* Note: A portion of the B.S. requirements may be met by fulfilling the General Education Core and Breadth Areas. Because of this, these credits are typically not counted in the degree total at the bottom of page. Some students majoring in non-science fields may need additional math/science courses to reach the minimum 12 credits. Consult your Student Success Advisor for details.

or

Bachelor of Arts (BA) Degree Requirement (16 Credits**)

Bachelor of Arts Degree - Foreign Language Requirement 16 Credits

** Note: One semester of a foreign language may also fulfill the General Education Humanities requirement. The 16 credits may be fulfilled by taking four semesters of a foreign language or by testing out of a language and purchasing the credits. These credits are typically counted in the degree total at the bottom of the page. Consult your Student Success Advisor for details.

Hotel, Resort, and Hospitality Management - Food and Beverage Management Curriculum (61 Credits)

HRHM Core Requirements (52 Credits)

ACCT 2010 - Accounting Principles 3 Credit(s)
BA 1010 - Business and Society 3 Credit(s) (can be used to fulfill General Education Social and Behavioral Sciences Breadth Area)
ECON 2020 - Principles of Macroeconomics 3 Credit(s) (can be used to fulfill General Education Social and Behavioral Sciences Breadth Area)
HRHM 2000 - Introduction to Hospitality Management 3 Credit(s)
HRHM 3010 - Tourism Management 3 Credit(s)
HRHM 3020 - Hospitality Safety and Sanitation Management 3 Credit(s)
HRHM 3110 - Quantity Food Production 3 Credit(s)
HRHM 3300 - Facilities and Housekeeping Management 3 Credit(s)
HRHM 3400 - Front Office and Hotel Analytics 3 Credit(s)
HRHM 3510 - Hospitality Managerial Finance 3 Credit(s)
HRHM 3610 - Strategic Customer Service 3 Credit(s)
HRHM 4200 - Restaurant Management 3 Credit(s)
HRHM 4400 - Hospitality Management Systems 3 Credit(s)
HRHM 4500 - Hospitality Work Requirement 1 Credit(s)
MGMT 2000 - Professional Development 3 Credit(s)
MGMT 4100 - Organizational Behavior and Leadership 3 Credit(s)
MKTG 3010 - Marketing Principles 3 Credit(s)
NFS 1020 - Scientific Foundations of Human Nutrition 3 Credit(s) (can be used to fulfill General Education Life Sciences Breadth Area)

Food and Beverage Management Emphasis Requirements (9 Credits)

HRHM 3250 - International Cuisine 3 Credit(s)
HRHM 4100 - Beverage Management 3 Credit(s)
HRHM 4700 - Special Topics in Hospitality Management 3-6 Credit(s) or approved HRHM elective (including study abroad)

Free Electives (8-35 Credits)

Total elective credit is determined by General Education courses taken, degree type selected, additional credits earned, and any additional math or other prerequisite courses needed. For a bachelor’s degree, students must earn a minimum of 40 upper-division credits (courses numbered 3000-4999). Students may need to select additional upper-division courses not included in their major requirements in order to reach this minimum. Please consult your Student Success Advisor for details.

Total Credits, B.A./B.S. Degree: 120

Program Learning Outcomes

Our students will be effective team members who know how to exercise shared leadership.
Our students will execute core management concepts in the areas of hospitality accounting, finance, human resources, marketing, operations, and technology.
Our students in the lodging emphasis will demonstrate professional readiness for lodging management careers.
Our students in the food and beverage emphasis will demonstrate professional readiness for food and beverage management careers.
Our students in the event management emphasis will demonstrate professional readiness for event planing and management careers.