The Hospitality and Event Management major combines courses in food service, lodging, event planning, entertainment, and entrepreneurship to give students a strong skill set for entry management positions in hospitality professions. Elective credits allow students to take courses in areas of interest to enhance their education. The curriculum strongly emphasizes management and leadership skills required for success in the hospitality industry.
The hospitality industry is the second largest employer in Colorado and the United States. The Hospitality and Event Management program maintains strong ties with the food service, lodging, and event planning industries locally, statewide, 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 department oversees practicum experiences and internships in the industry and aids in job placement upon graduation. Participation in the experiential learning laboratory, The Aspen Grille, a student-run campus restaurant, is required and internship and practicum opportunities are highly recommended to enhance practical training and development.
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
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, timeshare sales and marketing, bed and 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 2023
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 | ||
Arts and Humanities | 3B | 3 | |
Elective | 1-2 | ||
Total Credits | 30-32 | ||
Junior | |||
FSHN 300 | Food Principles and Applications | 3 | |
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 | 4A,4B | 3 |
Select one course from the following: | 3 | ||
Strategic Writing and Communication (GT-CO3) | 2 | ||
Specialized Professional Writing | 2 | ||
Arts and Humanities | 3B | 3 | |
Historical Perspectives | 3D | 3 | |
Total Credits | 29 | ||
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 |
Electives1,2 | 20 | ||
Total Credits | 31 | ||
Program Total Credits: | 120 |
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) | X | 1B | 3 | |
MATH 117 | College Algebra in Context I (GT-MA1) | X | 1B | 1 | |
NRRT 270 | Principles of Natural Resource Tourism | X | 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: | X | 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: | X | 3 | |||
General Psychology (GT-SS3) | 3C | ||||
Introduction to Sociology (GT-SS3) | 3C | ||||
Diversity, Equity, and Inclusion | X | 1C | 3 | ||
Total Credits | 13 | ||||
Sophomore | |||||
Semester 3 | Critical | Recommended | AUCC | Credits | |
ECON 204 | Principles of Macroeconomics (GT-SS1) | X | 3C | 3 | |
RRM 200 | Hotel Operations | X | 3 | ||
RRM 340 | Restaurant Operations | X | 5 | ||
Select one course from the following: | X | 3-4 | |||
Chemistry in Context (GT-SC2) | 3A | ||||
Fundamentals of Chemistry (GT-SC2) | 3A | ||||
Total Credits | 14-15 | ||||
Semester 4 | Critical | Recommended | AUCC | Credits | |
ACT 205 | Fundamentals of Accounting | X | 3 | ||
BUS 205 | Legal and Ethical Issues in Business | X | 3 | ||
RRM 310 | Food Service Systems-Operations | X | 3 | ||
SPCM 200 | Public Speaking | X | 3 | ||
Arts and Humanities | X | 3B | 3 | ||
Elective | X | 1-2 | |||
Total Credits | 16-17 | ||||
Junior | |||||
Semester 5 | Critical | Recommended | AUCC | Credits | |
FSHN 300 | Food Principles and Applications | X | 3 | ||
RRM 311 | Food Service Systems-Production and Purchasing | X | 3 | ||
RRM 330 | Alcohol Beverage Control and Management | X | 2 | ||
RRM 345 | Food, Beverage, and Labor Cost Control | X | 4A,4B | 3 | |
Arts and Humanities | X | 3B | 3 | ||
Total Credits | 14 | ||||
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: | X | 3 | |||
Human Resource Management | |||||
Hospitality Human Resource Management | |||||
Historical Perspectives | X | 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 | X | 2 | ||
Electives | X | 10 | |||
Total Credits | 15 | ||||
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 | 10 | |||
The benchmark courses for the 8th semester are the remaining courses in the entire program of study. | X | ||||
Total Credits | 16 | ||||
Program Total Credits: | 120 |