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Hospitality Foodservice and Hotel Management

College of Health and Human Services

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Hospitality Foodservice and Hotel Management - Programs

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

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 courses:
    • ACCT 201 Elementary Financial Accounting (3)
    • CAFF 321I Family & Consumer Resource Management (3)
    • COMM 110 Interpersonal Communication (3)
    • FCSE 299 Introduction to FCS (1)
    • FCSE 499 Professionalism and Leadership in Family and Consumer Sciences (2)
    • HFHM 173 Applied Foodservice Sanitation (1)
    • HFHM 176 Fundamentals of Food Prepraration (2)
    • HFHM 270 Intro to Hospitality Foodservice and Hotel Management (3)
    • HFHM 274 Global Issues in Hotel and Restaurant Management (3)
    • HFHM 276 Food Production and Service in Hospitality Foodservice and Hotel Management (3)
    • HFHM 372 Hotel and Lodging Management (3)
    • HFHM 373 Hotel & Restaurant Information Technology (3)
    • HFHM 376 Customer Service Management in the Hospitality Foodservice and Hotel Industry (3)
    • HFHM 378 Legal Issues in Hospitality Foodservice and Hotel Management (3)
    • HFHM 379 Field Studies in Hospitality Foodservice and Hotel Management (3)
    • HFHM 474 Cost Control in Hospitality Foodservice and Hotel Management (3)
    • HFHM 476 Hotel & Restaurant Financial Management (3)
    • HFHM 492J Internship in Hospitality Foodservice and Hotel Management (3)
    • MKTG 300 Marketing (3)
    • NUTR 132 Introductory Nutrition (3)
    • PHIL 160 Introductory Ethics (3)
  • Take one of the following choices:
    • ECON 100 Principles of Macroeconomics (3)
  • and
    • ECON 101 Principles of Microeconomics (3)
  • or
    • ECON 300 Fundamentals of Economics (3)
  • Take one of the following courses:
    • HRM 360, 361, PSY 381
  • Take one of the following courses:
    • STAT 108, EDP 419, IS 310, HSC 403, SOC 250
  • Take one of the following courses:
    • PSY 100, SOC 100
  • Take one of the following courses:
    • REC 141, 225, 340I
  • Take 9 units in one of the following concentrations:
    • Hotel and Lodging:
      • HFHM 374 Meeting Planning in Hotels & Restaurants (3)
      • HFHM 471 Hotel & Lodging Property Management (3)
      • HFHM 472 Advanced Hotel Administration (3)
    • Restaurant and Foodservice:
      • HFHM 375 Food Production Systems II (3)
      • HFHM 473 Beverage Management (3)
      • HFHM 477 Foodservice Management (3)
    • Hotel, Food and Beverage:
      • Take one of the following:
        • HFHM 375 Food Production Systems II (3)
        • HFHM 472 Advanced Hotel Administration (3)
      • Take both of the following:
        • HFHM 473 Beverage Management (3)
        • HFHM 477 Foodservice Administration (3)

Take 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 or 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 hrs in HFHM 379 can be used toward meeting the 800 hours.

Minor in Hospitality Foodservice and Hotel Management (code FCS_UM05)

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

  • Take all of the following:
    • HFHM 173 Applied Foodservice Sanitation (1)
    • HFHM 270 Introduction to Hospitality Foodservice and Hotel Management (3)
  • Take one of the following:
    • HFHM 379 Field Studies in Hospitality Foodservice and Hotel Management (3)
    • HFHM 492J Internship in Hospitality Foodservice and Hotel Management (3)
  • Take 15 units selected from the following:
    • HFHM 235, 274, 275 or 276, 372, 375, 376, 378, 473, 474, and 477 as approved by a Hospitality Foodservice and Hotel Management faculty advisor.

Certificate in Foodservice Systems Administration (code FCS_CT02)

This certificate is designed to provide students with an increasing expertise at the management entry level.
This certificate may be earned in conjunction with the bachelor’s degree or awarded subsequent to obtaining the degree at CSULB. Courses taken for this certificate may be the same used to satisfy major, minor, G.E., or 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 Introductory Nutrition (3)
    • B. Food Preparation and Service:
      • HFHM 235 Principles of Food Preparation (3)
      • HFHM 275 Food Production Systems I (3)
    • C. Foodservice Management:
      • HFHM 375 Food Production Systems II (3)
      • HFHM 474 Cost Control in Hospitality Foodservice and Hotel Management (3)
      • HFHM 477 Foodservice Administration (3)
      • HFHM 492J Internship in Hospitality Foodservice and HotelManagement (3)
    • D. Business Administration:
      • ACCT 201 Elementary Financial Accounting (3)
      • HRM 361 The Human Resource Function (3)
      • HRM 440 Collective Bargaining (3)
      • HRM 462 Labor-Management Relations (3)
      • MGMT 300 Principles of Management (3)
      • MKTG 300 Marketing (3)
    • E. Related Fields:
      • CHEM 302 Survey of Biochemistry (3)
      • ECON 300 Fundamentals of Economics (3)
  • 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.