California State University, Long Beach                                                  Policy Statement

                                                                                                                  08-01

                                                                                                                  January 25, 2008

Bachelor of Science in Hospitality Foodservice and Hotel Management (code FCS_BS05) (120 units)

This new program was recommended by the Senate on March 30, 2006, approved by the President on April 12, 2006, and approved by the Chancellor's Office on January 3, 2008.

The Bachelor of Science in Hospitality Foodservice and Hotel Management furnishes students with the necessary background and expertise to excel as managers and leaders in the restaurant, foodservice, hotel, and lodging industries. The program of study provides a broad-based foundation in both academic and professional courses and includes hands-on practical experience. The program prepares students for entry into a dynamic multi-ethnic and multi-cultural domestic and international job market. Career options include: restaurant manager, hotel manager, catering director, foodservice manager in a college, university, healthcare, or corporate setting, manager in a motel or bed and breakfast facility, school foodservice director, manager in senior dining programs, stadiums or amusement parks, or as a food purchaser or broker.

In addition to general education requirements (51units), students must 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

ACCT 201; CAFF 321; COMM 110; ECON 300 or 100 and 101; FCSE 299 and 499, HFHM 173, 176, 270, 274, 276, 372, 373, 376, 378, three units of 379, 474, 476, 492J; One class chosen from HRM 360 or 361 or PSY 381; One class chosen from MATH 108, EDP 419, IS 310, HSC 403 or SOC 250; MKTG 300; NUTR 132; PHIL 160; One class chosen from PSY 100 or SOC 100; One class chosen from REC 141 or 225 or 340I; plus 9 units in one of the following concentrations: a) Hotel and Lodging: HFHM 374, 471, and 472; b) Restaurant and Foodservice: HFHM 375, 473, and 477; c) Hotel, Food and Beverage: HFHM 375 or 472, 473, and 477. Additionally, a minimum of 8 units of pre-approved coursework taken to develop specific interests are selected in consultation with a faculty advisor from the following: Any HFHM major course not selected, CAFF 429; COMM 337; FCSE 486, 497; GEOG 352; GERN 400I; additional units of HFHM 379, 492J; IS 301; NUTR 336, 439; REC 325, 462, 468; or others as approved by advisor. 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.

EFFECTIVE: Fall 2008

Code: FCS_BS05

College: 15

Career: UG

IPEDS (Major) ERSS: 05081

IPEDS (Degree) ERSD: 05081

The BS in Dietetics and Food Administration, Option in Hospitality Foodservice and Hotel Management

(code FCS_BS03) ends fall 2008.