No new students are being admitted to this program. Please visit the Major in Hospitality and Event Management.

Effective Fall 2022

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 
Introduction to Sociology (GT-SS3)3C 
Diversity, Equity, and Inclusion1C3
 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, 3D3
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
Strategic Writing and Communication (GT-CO3)2 
Specialized Professional Writing2 
Foundation and Perspectives13B, 3D6
 Total Credits 31
Senior
 
FIN 305Fundamentals of Finance 3
RRM 400Food and Society4B3
RRM 410Food Safety Management 2
RRM 492Seminar on Hospitality and Event Management4C3
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 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 
Introduction to Sociology (GT-SS3)  3C 
Diversity, Equity, and Inclusion  1C3
 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, 3D3
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, 3D3
 Total Credits   16
Semester 6CriticalRecommendedAUCCCredits
MGT 305Fundamentals of ManagementX  3
MKT 305Fundamentals of MarketingX  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 PerspectivesX 3B, 3D3
 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 and Event 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