No new students are being admitted to this program. Please visit the Major in Hospitality and Event Management.
Effective Fall 2022
Freshman | |||
---|---|---|---|
AUCC | Credits | ||
CO 150 | College Composition (GT-CO2) | 1A | 3 |
ECON 202 | Principles of Microeconomics (GT-SS1) | 3C | 3 |
FSHN 150 | Survey of Human Nutrition | 3 | |
MATH 101 | Math in the Social Sciences (GT-MA1) | 1B | 3 |
MATH 117 | College Algebra in Context I (GT-MA1) | 1B | 1 |
NRRT 270 | Principles of Natural Resource Tourism | 3 | |
RRM 101 | Hospitality Industry | 3 | |
Select one group from the following: | 4 | ||
Group A: | |||
Principles of Animal Biology (GT-SC2) | 3A | ||
Animal Biology Laboratory (GT-SC1) | 3A | ||
Group B: | |||
Principles of Plant Biology (GT-SC1) | 3A | ||
Select one course from the following: | 3 | ||
General Psychology (GT-SS3) | 3C | ||
Introduction to Sociology (GT-SS3) | 3C | ||
Diversity, Equity, and Inclusion | 1C | 3 | |
Total Credits | 29 | ||
Sophomore | |||
ACT 205 | Fundamentals of Accounting | 3 | |
BUS 205 | Legal and Ethical Issues in Business | 3 | |
ECON 204 | Principles of Macroeconomics (GT-SS1) | 3C | 3 |
RRM 200 | Hotel Operations | 3 | |
RRM 310 | Food Service Systems-Operations | 3 | |
RRM 340 | Restaurant Operations | 5 | |
SPCM 200 | Public Speaking | 3 | |
Select one course from the following: | 3-4 | ||
Chemistry in Context (GT-SC2) | 3A | ||
Fundamentals of Chemistry (GT-SC2) | 3A | ||
Foundations and Perspectives1 | 3B, 3D | 3 | |
Elective | 2 | ||
Total Credits | 31 | ||
Junior | |||
FSHN 300 | Food Principles and Applications | 3 | |
FSHN 301 | Food Principles and Applications Laboratory | 4A | 2 |
MGT 305 | Fundamentals of Management | 3 | |
MGT 310 or RRM 312 | Human Resource Management Hospitality Human Resource Management | 3 | |
MKT 305 | Fundamentals of Marketing | 3 | |
RRM 311 | Food Service Systems-Production and Purchasing | 3 | |
RRM 330 | Alcohol Beverage Control and Management | 2 | |
RRM 345 | Food, Beverage, and Labor Cost Control | 3 | |
Select one course from the following: | 3 | ||
Strategic Writing and Communication (GT-CO3) | 2 | ||
Specialized Professional Writing | 2 | ||
Foundation and Perspectives1 | 3B, 3D | 6 | |
Total Credits | 31 | ||
Senior | |||
FIN 305 | Fundamentals of Finance | 3 | |
RRM 400 | Food and Society | 4B | 3 |
RRM 410 | Food Safety Management | 2 | |
RRM 492 | Seminar on Hospitality and Event Management | 4C | 3 |
Electives2,3 | 18 | ||
Total Credits | 29 | ||
Program Total Credits: | 120 |
- 1
Select one course from the list in category 3D and two courses from category 3B of the All-University Core Curriculum (AUCC). A total of 12 credits must be selected.
- 2
Select enough elective credits to bring the program total to 120, of which a minimum of 42 credits must be upper-division (300- to 400-level).
- 3
Hospitality students have an option to complete a work practicum (RRM 386), management internship (RRM 487) or both for elective credits.
Distinctive Requirements for Degree Program:
Hospitality students have an option to complete a management internship (RRM 487), a work practicum (RRM 386), or both. Students should contact the HM Internship Coordinator, make an appointment for specific details, and receive a copy of the internship workbook.
Freshman | |||||
---|---|---|---|---|---|
Semester 1 | Critical | Recommended | AUCC | Credits | |
CO 150 | College Composition (GT-CO2) | X | 1A | 3 | |
FSHN 150 | Survey of Human Nutrition | X | 3 | ||
MATH 101 | Math in the Social Sciences (GT-MA1) | 1B | 3 | ||
MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
NRRT 270 | Principles of Natural Resource Tourism | 3 | |||
RRM 101 | Hospitality Industry | X | 3 | ||
Total Credits | 16 | ||||
Semester 2 | Critical | Recommended | AUCC | Credits | |
ECON 202 | Principles of Microeconomics (GT-SS1) | X | 3C | 3 | |
Select one group from the following: | 4 | ||||
Group A: | |||||
Principles of Animal Biology (GT-SC2) | X | 3A | |||
Animal Biology Laboratory (GT-SC1) | X | 3A | |||
Group B: | |||||
Principles of Plant Biology (GT-SC1) | X | 3A | |||
Select one course from the following: | 3 | ||||
General Psychology (GT-SS3) | 3C | ||||
Introduction to Sociology (GT-SS3) | 3C | ||||
Diversity, Equity, and Inclusion | 1C | 3 | |||
Total Credits | 13 | ||||
Sophomore | |||||
Semester 3 | Critical | Recommended | AUCC | Credits | |
BUS 205 | Legal and Ethical Issues in Business | 3 | |||
ECON 204 | Principles of Macroeconomics (GT-SS1) | X | 3C | 3 | |
RRM 200 | Hotel Operations | X | 3 | ||
SPCM 200 | Public Speaking | 3 | |||
Select one course from the following: | 3-4 | ||||
Chemistry in Context (GT-SC2) | 3A | ||||
Fundamentals of Chemistry (GT-SC2) | 3A | ||||
Total Credits | 15 | ||||
Semester 4 | Critical | Recommended | AUCC | Credits | |
ACT 205 | Fundamentals of Accounting | X | 3 | ||
RRM 310 | Food Service Systems-Operations | X | 3 | ||
RRM 340 | Restaurant Operations | 5 | |||
Foundations and Perspectives | 3B, 3D | 3 | |||
Elective | 2 | ||||
Total Credits | 16 | ||||
Junior | |||||
Semester 5 | Critical | Recommended | AUCC | Credits | |
FSHN 300 | Food Principles and Applications | X | 3 | ||
FSHN 301 | Food Principles and Applications Laboratory | X | 4A | 2 | |
RRM 311 | Food Service Systems-Production and Purchasing | 3 | |||
RRM 330 | Alcohol Beverage Control and Management | X | 2 | ||
RRM 345 | Food, Beverage, and Labor Cost Control | 3 | |||
Foundations and Perspectives | 3B, 3D | 3 | |||
Total Credits | 16 | ||||
Semester 6 | Critical | Recommended | AUCC | Credits | |
MGT 305 | Fundamentals of Management | X | 3 | ||
MKT 305 | Fundamentals of Marketing | X | 3 | ||
Select one course from the following: | X | 3 | |||
Strategic Writing and Communication (GT-CO3) | 2 | ||||
Specialized Professional Writing | 2 | ||||
Select one course from the following: | 3 | ||||
Human Resource Management | X | ||||
Hospitality Human Resource Management | X | ||||
Foundations and Perspectives | X | 3B, 3D | 3 | ||
Total Credits | 15 | ||||
Senior | |||||
Semester 7 | Critical | Recommended | AUCC | Credits | |
RRM 400 | Food and Society | X | 4B | 3 | |
RRM 410 | Food Safety Management | 2 | |||
Electives | 9 | ||||
Total Credits | 14 | ||||
Semester 8 | Critical | Recommended | AUCC | Credits | |
FIN 305 | Fundamentals of Finance | X | 3 | ||
RRM 492 | Seminar on Hospitality and Event Management | X | 4C | 3 | |
Electives | X | 9 | |||
The benchmark courses for the 8th semester are the remaining courses in the entire program of study. | X | ||||
Total Credits | 15 | ||||
Program Total Credits: | 120 |