For the list of major requirements:
Refer to the HFHM advising sheets in Student Advising
Course of Study
To receive a B.S. degree in Hospitality Foodservice and Hotel Management, students must complete a minimum of 120 units (including general education) and can focus their education in one of the following major concentrations:
(A) Hotel & Lodging, or
(B) Restaurant & Foodservice, or
(C) Hotel, Food & Beverage
Major requirements include classes such as:
Intro to Hospitality Foodservice & Hotel Management
Applied Foodservice Sanitation
Principles of Food Preparation
Global Issues in Hotel/Restaurant Management
Food Production and Service
Financial Accounting
HRM/Organizational Behavior
Marketing
Legal Issues in Foodservice/Hotel Operations
Hotel and Lodging Management
Hotel/Restaurant Information Technology
Customer Service Management
Cost Control in Foodservice/Hotel Operations
Foodservice/Hotel Financial Management
Field Studies in Foodservice and Hotels
Meeting Planning in Hotels and Restaurants
Foodservice Administration
Hotel & Lodging Property Management
Leisure Studies
Beverage Management
plus more
To allow students to develop individual interests and talents, 8 units of additional coursework are chosen from the following areas: Foods and Nutrition, Travel and Tourism, Business Management, Family and Consumer Sciences. Students can refer to the catalog and should meet with an advisor to determine specific graduation requirements.
All students complete 800 hours of approved work experience plus an internship.
