Hospitality Management

Department Information

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.
COMM 110 Interpersonal Communication (3)
(or equivalent)
Corequisites: Concurrent enrollment in COMM 110 Workshop.
ECON 100 Principles of Macroeconomics (3)
Prerequisites: MATH 103 or higher and one GE Foundation course.
ECON 101 Principles of Microeconomics (3)
Prerequisites/Corequisites: MATH 103 or higher.
FCSE 299 Introduction to FCS (1)
Prerequisites: None.
FCSE 499 Professionalism and Leadership in FCS (2)
Prerequisites: FCSE 299, CAFF 321, 12 units of upper division course work in Family and Consumer Sciences.
HFHM 170 Introduction to Hospitality Management (3)
Prerequisites: None.
HFHM 173 Applied Foodservice Sanitation (1)
Prerequisites: None.
HFHM 176 Fundamentals of Food Preparation in Hospitality Management (3)
Recommended Corequisite: CHEM 100 or equivalent.
HFHM 274 Intenational 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 or 235.
HFHM 371 Human Resources in Foodservice and Lodging Management (3)
Prerequisites: Consent of instructor.
HFHM 372 Hotel and Lodging Management (3)
Prerequisites: HFHM 270.
HFHM 373 Hotel and Restaurant Information Technology (3)
Prerequisites: HFHM 270 or consent of instructor.
HFHM 376 Customer Service Management in the Hospitality Industry (3)
Prerequisites: HFHM 270.
HFHM 378 Legal Issues in Hospitality Management (3)
Prerequisites: Upper division standing or consent of instructor.
HFHM 379 Field Studies in Hospitality Management (3)
Prerequisites: Upper division standing or consent of instructor.
HFHM 471 Hotel & Lodging Property Management (3)
Prerequisites: HFHM 372 or consent of instructor.
HFHM 474 Cost Control in Hospitality Management (3)
Prerequisites: For Hospitality Management majors: HFHM 276; Nutrition and Dietetics majors: HGHM 275.
HFHM 476 Hotel and Restaurant Financial Management (3)
Prerequisites: ACCT 201 and HFHM 270.
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 275 or 276 or 372, and 800 hours of approved work experience. Each prerequisite course must be completed with a grade of "C" or better.
MKTG 300 Marketing (3)
Prerequisites: ECON 100, 101.
NUTR 132 Introductory Nutrition (3)
Prerequisites/Corequisites: One Foundation course.
PHIL 160 Introductory Ethics (3)
Prerequisites/Corequisites: Any course from GE Foundation categories A.1 (Written English), A.2 (Oral Communication), or A.3 (Critical Thinking).
REC 340 Leisure in Contemporary Society (3)
Prerequisites: GE Foundations requirements; one or more Exploration courses; upper division standing.
STAT 108 Statistics for Everyday Life or equivalent (3)
Prerequisites: None.

Take one of the following courses:

PSY 100 Intro to Psychology (3)
Prerequisites/Corequisites: GE A1 requirement.
SOC 100 Intro to Sociology (3)
Prerequisites/Corequisites: A GE Foundation course.

Take 9 units from the following for enhanced professional knowledge and specialization:

HFHM 374 Meeting Planning in Hotels and Restaurants (3)
Prerequisites: HFHM 2703
HFHM 375 Food Production Systems II (3)
Prerequisites: For Hospitality Management majors: HFHM 276; Nutrition and Dietetics majors: HFHM 173 and 275.
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 275, senior standing.
HFHM 477 Foodservice Management (3)
Prerequisites: For Hospitality Management majors: HFHM 276; Nutrition and Dietetics majors: HFHM 375.

A minimum of 6 units of pre-approved coursework taken as major electives to develop individual interests are selected in consultation with a faculty advisor from the following:

Any HFHM major course not selected; CAFF 429; FCSE 486, 497; GEOG 352; GERN 400; additional units of HFHM 492J; IS 301; NUTR 336, 439; REC 141, 325, 462, 465, 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.