Bachelor of Science Degree in Hotel, Restaurant, and Service Management
The Bachelor of Science in Hotel, Restaurant, and Service
Management prepares students for leadership and management
roles in the growing hospitality industry, as well as for
graduate study. The curriculum provides a theoretical and
practical foundation in hospitality management, balancing
core educational requirements with in-depth business and
professional courses. Students will explore all aspects
of the hospitality industry, including organization and
staffing, accounting, and industry regulations. The program
places strong emphasis on the value of customer service,
whether the focus is on hotel operations, dining services,
convention/meeting planning, or overall management policies.
Internships offer students the opportunity to apply their
knowledge in a professional environment while gaining valuable
industry experience.
Concentration in Culinary Management
The concentration in Culinary Management offers a curriculum
with a balance of general education, business, and culinary
arts courses. This program provides a well-rounded, in-depth
study of the restaurant management field. Introductory and
upper-level courses emphasize management policies, customer
service, and human resource management. Within this framework,
there is a full complement of culinary arts courses that
includes hand-on production throughout the four years. Graduates
of the program will have the background and expertise to
assume managerial and entrepreneurial roles.
Note that all full-time day students are required to
take FY100 First Year Seminar during their first semester.
Recommended Course Sequencing:
(please see course descriptions for prerequisites):
| First Year: | Credits |
|---|
| CU101 Culinary Concepts | 3 |
| CU102 American Cuisine | 3 |
| CU104 Bakeshop I: Breads and Rolls | 3 |
| EN105
Advanced English Composition | 3 |
| EN206
Introduction to Literature | 3 |
| FY100
First Year Seminar | 1 |
| HR101 Introduction to Hotel and Restaurant Management | 3 |
| HR105 Management for Hospitality Operations OR | |
| MN105 Principles of Management | 3 |
| HU1xx Humanities Requirement: HU135
World Religions OR | |
| HU152
Introduction to Western Philosophy | 3 |
| MH201
College Algebra OR | |
| MH203
Survey of Math | 3 |
| PS101
Introduction to Psychology OR | |
| SS107
Introduction to Sociology | 3 |
| Second Year: | |
|---|
| AC101 Principles of Financial Accounting |
3 |
| AC102 Principles of Managerial Accounting |
3 |
| CS117
Computer Applications I (or higher) | 3 |
| CU103 Stocks, Soups, and Sauces | 3 |
| CU105 Garde Manger I | 3 |
| CU299 Culinary Arts Internship | 3 |
| FS114 Purchase and Storage Management | 3 |
| FS201 Food and Beverage Control | 3 |
| HU103
World Civilization (Modern) | 3 |
| MN201 Human Resources Management | 3 |
| Third Year: | |
|---|
| CU106 Bakeshop II: Desserts | 3 |
| CU202 Classical Cuisine Dining Room OR | |
| CU204 Dining Room Service | 3 |
| CU304 Wines and Spirits | 3 |
| MN325 Organizational Theory and Behavior | 3 |
| MN410 Leadership and Teamwork | 3 |
| SS305
Global Issues | 3 |
| HU2xx
200-level (or higher) Humanities OR | |
| PS2xx
Psychology OR | |
| SS2xx
Social Science Elective | 3 |
| Arts & Science Elective | 3 |
| Electives (2) | 6 |
| Fourth Year: | |
|---|
| CU201 Classical Cuisine Kitchen OR | |
| CU203 International Cuisine Kitchen | 3 |
| CU430 Seminar in Culinary Operations | 3 |
| CU3xx 300-level (or higher) Culinary Elective | 3 |
| EN2xx
200-level (or higher) Literature Elective | 3 |
| HR415 Legal Issues for Hospitality | 3 |
| HR499 Hotel and Restaurant Internship II OR | |
| HR498
Hotel and Restaurant Bachelor Thesis | 3 |
| HU305
Ethics | 3 |
| SC
Laboratory Science | 4 |
| Arts & Science Elective | 3 |
| Elective | 3 |
| Total Credits Required For Graduation: | 122 |
Concentration in Hotel Administration
The concentration in Hotel Administration prepares students
to assume positions of leadership in the many career paths
available in the hospitality industry. The curriculum focuses
on hotel operations, business policies, and quality service
management, emphasizing interpersonal, conceptual, and technical
skills. Courses include sales for the hospitality industry,
convention management, conference and events planning, and
legal issues for managers. At the upper level, course offerings
provide an international perspective on the study of hospitality
operations. Faculty active in the field provide industry-based
experience, and prominent industry leaders supplement the
curriculum with off-campus activities, visits to campus,
and student internships.
Note that all full-time day students are required to
take FY100 First Year Seminar during their first semester.
Recommended Course Sequencing:
(please see course descriptions for prerequisites):
| First Year: | Credits |
|---|
| CS117
Computer Applications I (or higher) |
3 |
| CU101 Culinary Concepts | 3 |
| EN105
Advanced English Composition |
3 |
| EN206
Introduction to Literature |
3 |
| FY100 First Year Seminar | 1 |
| HR101 Introduction to Hotel and Restaurant Management | 3 |
| HR102 Hotel Operations | 3 |
| HR105 Management for Hospitality Operations OR | |
| MN105 Principles of Management | 3 |
| HR209 Resort Management | 3 |
| MH201
College Algebra OR | |
| MH203
Survey of Math | 3 |
| PS101
Introduction to Psychology OR |
|
| SS107
Introduction to Sociology |
3 |
| Second Year: | |
|---|
| AC101 Principles of Financial Accounting |
3 |
| AC102 Principles of Managerial Accounting |
3 |
| FS201 Food and Beverage Control | 3 |
| HR111 Housekeeping Management | 3 |
| HR203 Sales for the Hospitality Industry | 3 |
| HR210 Convention Management | 3 |
| HR299 Hotel and Restaurant Internship I | 3 |
| HU1xx Humanities Requirement: HU135
World Religions OR | |
| HU152
Introduction to Western Philosophy | 3 |
| HU103
World Civilization (Modern) | 3 |
| MN201 Human Resources Management | 3 |
| Third Year: | |
|---|
| EN208
Business Communications |
4 |
| HR341 Conference and Events Planning | 3 |
| HR405 Seminar on Hospitality Issues | 3 |
| MN325 Organizational Theory and Behavior | 3 |
| MN410 Leadership and Teamwork | 3 |
| SS305
Global Issues |
3 |
| HU2xx
200-level (or higher) Humanities OR |
|
| PS2xx
Psychology OR |
|
| SS2xx
Social Science Elective |
3 |
| Arts & Science Elective | 3 |
| Electives (2) | 6 |
| Fourth Year: | |
|---|
| EN2xx
200-level (or higher) Literature Elective | 3 |
| HR310 International Hospitality Operations | 3 |
| HR415 Legal Issues for Hospitality | 3 |
| HR499 Hotel and Restaurant Internship II OR | |
| HR498
Hotel and Restaurant Bachelor Thesis | 3 |
| HU305
Ethics | 3 |
| MN421 Operations Management | 3 |
| SC
Laboratory Science | 4 |
| 300-level (or higher) Elective | 3 |
| Electives (2) | 6 |
| Total Credits Required For Graduation: |
123 |
