The Hospitality Management major combines courses in food service, lodging, event planning, nutrition, and business to provide students with a strong skill set for entry into hospitality management professions. Elective credits allow students to take courses in areas of interest to enhance their education. The curriculum has a strong emphasis on management skills required for success in the hospitality industry.

The Hospitality Management program maintains strong ties with the food service, lodging, and event planning industries locally, state-wide, and nationally to connect graduates with a wide variety of employment opportunities in the expanding commercial and non-commercial segments of hospitality management. The hospitality industry is the second largest employer in Colorado and the United States. The department oversees internships in the industry and aids in job placement upon graduation.

Learning Outcomes

Students will demonstrate:

  • A conceptual understanding and systems approach to the business of hospitality management.
  • The ability to make logical decisions by organizing, analyzing, and interpreting information and formulating rational solutions in a hospitality business environment.
  • The knowledge and skills to successfully manage a hospitality operation, including allocating resources such as time, labor, and material inputs to achieve customer satisfaction.
  • An understanding of the managerial functions of planning, organizing, directing, staffing, controlling, and budgeting in various hospitality environments.
  • The behaviors of effective, ethical leaders by demonstrating the fundamental principles of leadership in a hospitality business environment.

Potential Occupations

Participation in the experiential learning laboratory, The Aspen Grille, is required and internship and practicum opportunities are highly recommended to enhance practical training and development. The hospitality industry encompasses careers in restaurants, hotels, resorts, spas, event venues, catering, breweries and wineries, bed and breakfast inns, ski areas, business and industry dining venues, hospitals, correctional facilities, and military facilities in the United States and around the world.

Examples of career positions include, but are not limited to: restaurant managers, caterers, event planners, wedding planners, banquet managers, hotel sales and marketing, hotel guest operations, hospitality real estate acquisition, hotel managers, food writing and media, brewery hospitality operations, commercial wine and liquor sales, chefs, purchasing agents, conference coordinators, guest service agents, tourist attraction managers, spa operations managers, housekeeping managers, time share sales and marketing, bed & breakfast owner/managers, travel agents, school food service managers, hospitality food and equipment sales representatives, health inspectors, hospital food service managers, food importers, and country club managers.

Effective Fall 2018

Freshman
AUCCCredits
CO 150College Composition (GT-CO2)1A3
ECON 202Principles of Microeconomics (GT-SS1)3C3
FSHN 150Survey of Human Nutrition 3
MATH 101Math in the Social Sciences (GT-MA1)1B3
MATH 117College Algebra in Context I (GT-MA1)1B1
NRRT 270Principles of Natural Resource Tourism 3
RRM 101Hospitality 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 
General Sociology (GT-SS3)3C 
Foundations and Perspectives13B, 3D, 3E3
 Total Credits 29
Sophomore
 
ACT 205Fundamentals of Accounting 3
BUS 205Legal and Ethical Issues in Business 3
ECON 204Principles of Macroeconomics (GT-SS1)3C3
RRM 200Hotel Operations 3
RRM 310Food Service Systems-Operations 3
RRM 340Restaurant Operations 5
SPCM 200Public Speaking 3
Select one course from the following: 3-4
Chemistry in Context (GT-SC2)3A 
Fundamentals of Chemistry (GT-SC2)3A 
Foundations and Perspectives13B, 3D, 3E3
Elective 2
 Total Credits 31
Junior
 
FSHN 300Food Principles and Applications 3
FSHN 301Food Principles and Applications Laboratory4A2
MGT 305Fundamentals of Management 3
MGT 310 or RRM 312Human Resource Management
Hospitality Human Resource Management
 3
MKT 305Fundamentals of Marketing 3
RRM 311Food Service Systems-Production and Purchasing 3
RRM 330Alcohol Beverage Control and Management 2
RRM 345Food, Beverage, and Labor Cost Control 3
Select one course from the following: 3
Professional and Technical Communication (GT-CO3)2 
Specialized Professional Writing2 
Foundation and Perspectives13B, 3D, 3E6
 Total Credits 31
Senior
 
FIN 305Fundamentals of Finance 3
RRM 400Food and Society4B3
RRM 410Food Safety Management 2
RRM 492Seminar on Hospitality Management4C3
Electives2 18
 Total Credits 29
 Program Total Credits: 120

Distinctive Requirements for Degree Program:
Students should maintain 2.500 GPA by the end of Sophomore year.  Hospitality Management students may also take RRM 487 Hospitality Internship, or RRM 386 Work Practicum which requires attendance at an internship meeting by end of Sophomore year.
 

Freshman
Semester 1CriticalRecommendedAUCCCredits
CO 150College Composition (GT-CO2)X 1A3
FSHN 150Survey of Human NutritionX  3
MATH 101Math in the Social Sciences (GT-MA1)  1B3
MATH 117College Algebra in Context I (GT-MA1)X 1B1
NRRT 270Principles of Natural Resource Tourism   3
RRM 101Hospitality IndustryX  3
 Total Credits   16
Semester 2CriticalRecommendedAUCCCredits
ECON 202Principles of Microeconomics (GT-SS1)X 3C3
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 
General Sociology (GT-SS3)  3C 
Foundations and Perspectives  3B, 3D, 3E3
 Total Credits   13
Sophomore
Semester 3CriticalRecommendedAUCCCredits
BUS 205Legal and Ethical Issues in Business   3
ECON 204Principles of Macroeconomics (GT-SS1)X 3C3
RRM 200Hotel Operations X 3
SPCM 200Public 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 4CriticalRecommendedAUCCCredits
ACT 205Fundamentals of AccountingX  3
RRM 310Food Service Systems-OperationsX  3
RRM 340Restaurant Operations   5
Foundations and Perspectives  3B, 3D, 3E3
Elective   2
 Total Credits   16
Junior
Semester 5CriticalRecommendedAUCCCredits
FSHN 300Food Principles and Applications X 3
FSHN 301Food Principles and Applications Laboratory X4A2
RRM 311Food Service Systems-Production and Purchasing   3
RRM 330Alcohol Beverage Control and ManagementX  2
RRM 345Food, Beverage, and Labor Cost Control   3
Foundations and Perspectives  3B, 3D, 3E3
 Total Credits   16
Semester 6CriticalRecommendedAUCCCredits
MGT 305Fundamentals of ManagementX  3
MKT 305Fundamentals of MarketingX  3
Select one course from the following:X  3
Professional and Technical 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 PerspectivesX 3B, 3D, 3E3
 Total Credits   15
Senior
Semester 7CriticalRecommendedAUCCCredits
RRM 400Food and SocietyX 4B3
RRM 410Food Safety Management   2
Electives   9
 Total Credits   14
Semester 8CriticalRecommendedAUCCCredits
FIN 305Fundamentals of FinanceX  3
RRM 492Seminar on Hospitality ManagementX 4C3
ElectivesX  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