Hospitality Management

Bachelor of Science in Hospitality Management (120 units)

The program is accredited by the Accreditation Commission for Programs in Hospitality Administration.

This program provides a broad-based foundation and includes hands-on practical experience. It prepares students for entry into a multi-ethnic and multi-cultural domestic and international job market.

In addition to general education requirements (48 units), complete a minimum of 40 units from the major department, 24 of which must be upper division. Students transferring from another college or university will receive transfer credit in required courses if the course is equivalent to the course at this university and it is accepted by this university.

Requirements

Take all of the following required courses:

• ACCT 201 Elementary Financial Accounting (3)
  Prerequisites: None.
• CAFF 321 Family and Consumer Resource Management (3)
  Prerequisites: GE Foundation requirements, one or more Exploration courses, and upper division standing.
• ECON 101 Principles of Microeconomics (3)
  Prerequisites/Corequisites: MATH 103 or higher.
• FCS 299 Introduction to FCS (1)
  Prerequisites: None.
  Not open for credit to students with credit in FCSE 299.
• FCS 499 Professionalism and Leadership in FCS (1)
  Prerequisites: FCS 299, CAFF 321, 12 units of upper division course work in Family and Consumer Sciences. Must be taken in one of the last two semesters prior to graduation.
  Not open for credit to students with credit in FCSE 499.
• HFHM 170 Introduction to Hospitality Management (3)
  Prerequisites: None.
• HFHM 173 Applied Foodservice Sanitation (1)
  Prerequisites: None.
• HFHM 176 Fundamentals of Food Preparation (3)
  Prerequisites: None.
• HFHM 179 Orientation to the Hospitality Management Major (1)
  Prerequisites: Major in Hospitality Management.
• HFHM 274 International Hospitality Development (3)
  Prerequisites: ENGL 100 or GE Composition (Area A1).
• HFHM 276 Food Production and Service in Hospitality Management (3)
  Prerequisites: HFHM 173, HFHM 176.
• HFHM 277 Cost Control in Hospitality Management (3)
  Prerequisites: HFHM 176.
• HFHM 370 Exploring a Sustainable Food System (3)
  Prerequisites: Completion of the GE Foundation and upper division standing. Students must have scored 11 or higher on the GWAR Placement Examination or successfully completed the necessary portfolio course that is a prerequisite for a GWAR Writing Intensive Capstone.
• HFHM 371 Human Resources in Hospitality Management (3)
  Prerequisites: HFHM 170 and upper division standing; or consent of instructor.
• HFHM 372 Hotel and Lodging Management (3)
  Prerequisites: HFHM 170.
• HFHM 373 Hotel and Restaurant Information Technology (3)
  Prerequisites: HFHM 170 or consent of instructor.
• HFHM 376 Hospitality Marketing and Service Management (3)
  Prerequisites: HFHM 170.
• HFHM 378 Legal Issues in Hospitality Management (3)
  Prerequisites: Upper division standing or consent of instructor.
• HFHM 379 Professional Integration into Hospitality Management (2)
  Prerequisites: HFHM 179, Hospitality Management Major.
• HFHM 471 Hotel & Lodging Property Management (3)
  Prerequisites: HFHM 372 or consent of instructor.
• HFHM 476 Hotel and Restaurant Financial Management (3)
  Prerequisites: ACCT 201 and HFHM 170.
• HFHM 479 Leadership and Strategic Management in Hospitality (3)
  Prerequisites: HFHM 371.
• HFHM 492J Internship in Hospitality Management (3)
  Prerequisites:Student must be a major or minor in Hospitality Management; have senior standing; have a 2.5 overall GPA or a 3.0 major GPA; approval of a faculty advisor in Hospitality Management; and HFHM 276 or 372, 379, and 800 hours of approved work experience, or consent of instructor. Each prerequisite course must be completed with a grade of "C" or better.
• NUTR 132 Introductory Nutrition (3)
  Prerequisites/Corequisites: One Foundation course.

Take 12 units from the following for enhanced depth of knowledge in the industry:

• HFHM 374 Meeting Planning in Hotels and Restaurants (3)
  Prerequisites: HFHM 170
• HFHM 375 Food Production Systems II (3)
  Prerequisites: HFHM 276.
• HFHM 472 Advanced Hotel Administration (3)
  Prerequisites: HFHM 372.
• HFHM 473 Beverage Management (3)
  Prerequisites: For Hospitality Management majors: HFHM 276, senior standing; Nutrition and Dietetics majors: HFHM 343, senior standing.
• HFHM 477 Restaurant and Dining Management (3)
  Prerequisites: HFHM 276
• FCS 497 Directed Studies (1-3)
  Prerequisites: Upper division standing, consent of instructor.
  Not open for credit to students with credit in FCSE 497.

Each course on the student's program planner must be completed with a grade of a "C" or better. In addition, a course in which a grade lower than "C" is received must be retaken and successfully completed prior to enrolling in a course for which it is a prerequisite. A student receiving a grade lower than a "C" may proceed with other courses with the approval of the student's faculty advisor.

HFHM 492J requires 800 hours of approved work experience as a prerequisite for this degree. Field study hours in HFHM 379 can be used toward meeting the 800 hours.