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 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 foodservice, 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 the hospitality management industry. 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, and internship 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 careers 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 manager, food writing and media, brewery hospitality operations, commercial wine and liquor sales, chef, purchasing agent, conference coordinator, guest service agent, tourist attraction manager, spa operations manager, housekeeping manager, time share sales and marketing, bed & breakfast owner/manager, travel agent, school food service manager, hospitality food and equipment sales representative, health inspector, hospital food service manager, food importer, and country club manager.

Effective Fall 2015

Freshman
AUCCCredits
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 
CO 150College Composition (GT-CO2)1A3
CS 110Personal Computing 4
ECON 202Principles of Microeconomics (GT-SS1)3C3
FSHN 150Survey of Human Nutrition 3
MATH 117College Algebra in Context I (GT-MA1)1B1
MATH 118College Algebra in Context II (GT-MA1)1B1
MATH 124Logarithmic and Exponential Functions (GT-MA1)1B1
NRRT 270Principles of Natural Resource Tourism 3
Select one from the following: 3
General Psychology (GT-SS3)3C 
General Sociology (GT-SS3)3C 
RRM 101Hospitality Industry 3
 Total Credits 29
Sophomore
 
ACT 205Fundamentals of Accounting 3
BUS 205Legal and Ethical Issues in Business 3
CHEM 107Fundamentals of Chemistry (GT-SC2)3A4
ECON 204Principles of Macroeconomics (GT-SS1)3C3
RRM 200Hotel Operations 3
RRM 310Food Service Systems-Operations 3
RRM 340Restaurant Operations 4
SPCM 200Public Speaking 3
STAT 204Statistics for Business Students 3
Foundations and Perspectives13B, 3D, 3E3
 Total Credits 32
Junior
 
FSHN 300Food Principles and Applications 3
FSHN 301Food Principles and Applications Laboratory4A2
JTC 300Professional and Technical Communication (GT-CO3)23
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
Foundation and Perspectives13B, 3D, 3E6
Electives 3
 Total Credits 31
Senior
 
FIN 305Fundamentals of Finance 3
FTEC 400Food Safety 3
RRM 400Food and Society4B3
RRM 492Seminar on Hospitality Management4C3
Foundations and Perspectives13B, 3D, 3E3
Electives1 13
 Total Credits 28
 Program Total Credits: 120
1

Select one course each from the list in category 3D and 3E 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). At least 3 elective credits must be upper-division.

Distinctive Requirements for Degree Program:
Students should maintain 2.500 GPA by the end of Sophomore year. Students may substitute RRM 415 for RRM 340, and should discuss their desired choice with faculty or advisor the end of Freshman 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
RRM 101Hospitality IndustryX  3
MATH 117College Algebra in Context I (GT-MA1)X 1B1
MATH 118College Algebra in Context II (GT-MA1)X 1B1
MATH 124Logarithmic and Exponential Functions (GT-MA1)X 1B1
Select one course from the following:   3
General Psychology (GT-SS3) X3C 
General Sociology (GT-SS3) X3C 
 Total Credits   15
Semester 2CriticalRecommendedAUCCCredits
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 
CS 110Personal Computing   4
ECON 202Principles of Microeconomics (GT-SS1)X 3C3
NRRT 270Principles of Natural Resource Tourism   3
 Total Credits   14
Sophomore
Semester 3CriticalRecommendedAUCCCredits
BUS 205Legal and Ethical Issues in Business   3
CHEM 107Fundamentals of Chemistry (GT-SC2)X 3A4
ECON 204Principles of Macroeconomics (GT-SS1)X 3C3
RRM 200Hotel Operations X 3
RRM 340Restaurant OperationsX  4
 Total Credits   17
Semester 4CriticalRecommendedAUCCCredits
ACT 205Fundamentals of AccountingX  3
RRM 310Food Service Systems-OperationsX  3
SPCM 200Public Speaking   3
STAT 204Statistics for Business Students   3
Foundations and Perspectives  X3B, 3D, 3E3
 Total Credits   15
Junior
Semester 5CriticalRecommendedAUCCCredits
FSHN 300Food Principles and Applications X 3
FSHN 301Food Principles and Applications Laboratory X4A2
RRM 311Food Service Systems-Production and PurchasingX  3
RRM 330Alcohol Beverage Control and ManagementX  2
Foundations and Perspectives  3B, 3D, 3E3
Elective   3
 Total Credits   16
Semester 6CriticalRecommendedAUCCCredits
JTC 300Professional and Technical Communication (GT-CO3)X 23
MGT 305Fundamentals of ManagementX  3
Select one course from the following:   3
Human Resource Management X  
Hospitality Human Resource Management X  
MKT 305Fundamentals of MarketingX  3
Foundations and PerspectivesX 3B, 3D, 3E3
 Total Credits   15
Senior
Semester 7CriticalRecommendedAUCCCredits
FTEC 400Food SafetyX 4B3
RRM 400Food and SocietyX  3
Electives   6
Upper-Division Elective   3
 Total Credits   15
Semester 8CriticalRecommendedAUCCCredits
FIN 305Fundamentals of FinanceX  3
RRM 492Seminar on Hospitality ManagementX 4C3
Foundations and PerspectivesX 3B, 3D, 3E3
ElectivesX  4
The benchmark courses for the 8th semester are the remaining courses in the entire program of study.X   
 Total Credits   13
 Program Total Credits:   120