Hospitality Foodservice and Hotel Management - Programs

College of Health and Human Services

Undergraduate Programs

Bachelor of Science in Dietetics and Food Administration

The Department of Family and Consumer Sciences offers students a Bachelor of Science degree in three option areas of study:
• Nutrition and Dietetics
• Food Science
• Hospitality Foodservice and Hotel Management

Specific degree and certificate information as well as option requirements are listed under each option alphabetically in this Catalog.

Requirements for the major include a minimum of 126 units for Hospitality Foodservice and Hotel Management. The courses which will provide these units are determined by the option the student chooses. In addition to general education requirements (51 units), a minimum of 40 units in Family and Consumer Sciences is required, 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 the University.

Hospitality Foodservice and Hotel Management

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.

Option in Hospitality Foodservice and Hotel Management (code FCS_BS03) (126 units)

ACCT 201; BIOL 205 or 207; One course chosen from CHEM 100, 111A; COMM 110; ECON 300 or 100 and 101; One course chosen from EDP 419, IS 310, MATH 108, HSC 403, or SOC 250; One course chosen from HRM 360, 361, or PSY 381; One course chosen from IS 233, 300, or FCSE 387; MKTG 300; PHIL 160; PSY 100 or SOC 100; One course chosen from REC 141, 225, or 340I; CAFF 321I; FCSE 299, 486, 499; NUTR 132, 234; HFHM 274 or NUTR 336; HFHM 173, 176, 270, 276, 372, 375, 376, 378, 379 (3 units), 473, 474, 477, 492J. Additionally, a minimum of 7 units of pre-approved electives for professional enhancement is selected in consultation with a faculty advisor. Recommended electives include: ACCT 310; GEOG 352; GERN 400I; IS 301; REC 427, 462, 468; CAFF 223 or 429; FSCI 332, 464; CDFS 312I or 319I; NUTR 331A or 433 or 439, 461; HFHM 379, 492J; FCSE 497; or others as approved by advisor.

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

Minor in Hospitality Foodservice and Hotel Management (code FCS_UM05)

Twenty-two units including HFHM 173, 270, three units of 379 or 492J; 15 additional units selected from HFHM 176 or 235, 274, 275 or 276, 372, 375, 376, 378, 473, 474, and 477 as approved by a Hospitality Foodservice and Hotel Management faculty advisor.

The Minor in Hospitality Foodservice and Hotel Management is available to any non-Hospitality Foodservice and Hotel Management major.

Foodservice Systems Administration Certificate (code FCS_CT02)

The Certificate program in Foodservice Systems Administration is designed to provide those students pursuing the bachelor’s degree in Dietetics and Food Administration, Business Administration, and other related fields with additional background in foodservice management, increasing their expertise at the management entry level. The program is appropriate for a variety of applications, including foodservice in restaurants, catering, hospitals, public schools, industrial foodservice, hotels and motels, airlines, and in governmental regulatory agencies.

The Certificate may be earned in conjunction with the bachelor’s degree or awarded subsequent to obtaining the degree at CSULB. Courses taken to meet the requirements of the Certificate may be the same ones used to satisfy major, minor or General Education requirements, or the degree requirements of the participating departments.

Requirements

1. A bachelor’s degree in dietetics/food administration, business administration, or other related fields;
2. Satisfactory completion of the following courses:
A. Nutrition: NUTR 132;
B. Food Preparation and Service: HFHM 235, 275;
C. Foodservice Management: HFHM 375, 474, 477, 492J;
D. Business Administration: ACCT 201, HRM 361, 362, 440, MGMT 300, MKTG 300;
E. Related Fields: CHEM 302, ECON 300.
3. Maintain a GPA of 2.5 in the courses of the program and overall;
4. Consultation with and certification of successful completion by the Director of the Program in the Department of Family and Consumer Sciences.

Courses taken under the Credit/No Credit grading option may not be applied to this Certificate program.