Course Requirements

Students must complete a minimum of 126 units to receive the Bachelor of Science degree with a major in Hospitality Foodservice and Hotel Management at California State University, Long Beach. The courses which provide these units are determined in conjunction with an advisor.

Major Requirements: 
Intro to Hospitality Foodservice & Hotel Management
Applied Foodservice Sanitation
Introductory Nutrition
Principles of Food Preparation
Food Production and Service in Hospitality/Foodservice 
Food Production Systems II
Foodservice Administration
Hotel and Lodging Management
Customer Service Management in Hospitality/Foodservice
Cost Control in Hospitality Foodservice & Hotel Management
Elementary Financial Accounting
Beverage Management
Introduction to Dietetics and Food Administration
Global Issues in Hotel/Restaurants or Cultural Aspects of Food and Nutrition
Introduction to Leisure Services/Recreation
Management Information Systems
Human Resource Management/Organizational Behavior
Marketing
Legal Issues in Hospitality & Foodservice
Field Studies in HFHM

Required Supporting Courses: 
Composition
Critical Thinking or Elementary Logic
Interpersonal Communication
Introduction to Ethics
Micro and Macro Economics
Intro to Chemistry
Physiology
Psychology/Sociology
Statistics
Teaching & Learning Strategies
Perspectives in Family & Consumer Sciences
Family & Consumer Resource Management

Courses for Professional Enhancement:
To allow students to develop individual interests and talents, 7 units of additional coursework are chosen from the following areas: Foods and Nutrition, Travel and Tourism, Family and Consumer Sciences, Business Management, Communication/Education, and Field/Directed Studies.

Work Experiences:
The program of study requires 800 hours of approved work experience plus an internship. This helps to insure adequate preparation for a successful career in the field.

Requirements for a Minor:  

The minor provides a specific focus of courses related to the hospitality foodservice and hotel industry. A total of 22 units are required to complete the minor including: HFHM 173, 270, 379 or 492, plus 15 units selected from HFHM 176 or 235, 275 or 276, 372, 375, 376, 378, 473, 474 and 477. It is the student’s responsibility to adhere to course prerequisites. 

Hospitality Foodservice and Hotel Management
Department of Family and Consumer Sciences
California State University, Long Beach